Gravy's Cooking Thread

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Soygen

Soygen

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lanx_sl said:
what're you guys doing for your sous vide storage? i know a few of you use the big plastic tubs w/ the anova. Since i use my crockpot i can justify leaving it out on the countertop, but i like my countertop relatively free, so i even put away my kitchenaid and panini press.
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I usually just use a big pot if I'm only cooking up one or two servings. If I'm cooking more, I use the big plastic tub. I put it away after each use.
 
Khane

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Put the Vitamix to a good first use. Made some butternut and acorn squash bisque
 
Gravy

Gravy

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The brisket turned out incredible. Juicy and tender. I took a few pictures, but I'm so full I'm not going to go get my phone to download. I read that the magic number was 203F, and they were correct.
 
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Ichu

Ichu

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Whenever I sous vide chicken it comes out mediocre, mostly by the fact that it is a lot tougher than just grilling it. Have you guys had success cooking it with added moisture in the bag? That's the only way it has ever come out decent for me.
 
Soygen

Soygen

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It would be at least 50 bucks at that size here. I wonder what steak sandwich is just under ultimate, cause that shit is pricey.
 
Adebisi

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Soygen_sl said:
It would be at least 50 bucks at that size here. I wonder what steak sandwich is just under ultimate, cause that shit is pricey.
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After cooking my first ever flank steak, I'd say a thin sliced flank would be king on a sammy.
 
Soygen

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Yeah, whenever I do marinated skirt steak, I always save some for sandwiches the next day. I don't think I've ever cooked a flank steak. Did you marinate?
 
K

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Soygen_sl said:
Yeah, whenever I do marinated skirt steak, I always save some for sandwiches the next day. I don't think I've ever cooked a flank steak. Did you marinate?
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I marinate my flank steak usually unless I am making a dry rubbed fajita out of it.
 
Adebisi

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Soygen_sl said:
Yeah, whenever I do marinated skirt steak, I always save some for sandwiches the next day. I don't think I've ever cooked a flank steak. Did you marinate?
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I marinated the fuck out of it. I used the first one I found on ze google

1/4 cup fresh lime juice
1 orange, juiced
3 garlic cloves, smashed
3 tablespoons balsamic vinegar
1/2 cup olive oil
Coarse salt and freshly ground black pepper

Lime is great with flank. I should've added a bit of cilantro to the mix.
 
Joeboo

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Soygen_sl said:
Yeah, whenever I do marinated skirt steak, I always save some for sandwiches the next day. I don't think I've ever cooked a flank steak. Did you marinate?
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For whatever reason, my local Costco always sells their steaks in packs of 3. So anytime I'm making KC Strips or Ribeyes for my wife and I, I grill up all 3. 2 for dinner that night, and then 1 leftover for sandwiches the next day. Works out really well. I actually even like cold steak on a sandwich or salad, it's pretty damn good.
 
Eomer

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Soygen_sl said:
Word. I think I might do that this weekend.
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I used to do beef dips with flank steaks, and the marinade was super simple:

1/3 red wine vinegar
1/3 soygen sauce
1/3 oil of your choice

I'd also poke both sides of it with a fork a bit. Marinate for 12 hours on each side. Cook to medium rare. Slice thin and pile it on a nice baguette with beef broth or jus or whatever. Super simple and delicious. I'm a terrible cook though, so don't blame me if it's awful.
 
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