Gravy's Cooking Thread

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K

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Barraco Bisi_sl said:
I chuckle at the image of me stringing all my pots and pans on my back, clanging my way through the appliance department.
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The higher end stores actually welcome it and some actually let you cook meals on them to see if you like it.

Opiate82_sl said:
Thanks for the tip, I'll see what I can find.

Also forgot to mention the wife wants stainless. Would probably be okay with a black top as long as the front face was stainless.
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So one thing I read while researching, stainless steel will not look good after cooking on it for awhile. I have no experience, just what I read and heard.

Anyone regret buying a stainless cooktop b/c stains?

Bluestar Range - How To Clean Your Bluestar Range - YouTube
 
opiate82

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Kinner_sl said:
The higher end stores actually welcome it and some actually let you cook meals on them to see if you like it.



So one thing I read while researching, stainless steel will not look good after cooking on it for awhile. I have no experience, just what I read and heard.

Anyone regret buying a stainless cooktop b/c stains?

Bluestar Range - How To Clean Your Bluestar Range - YouTube
Click to expand...
Yeah, the cooktop staining/cleaning is a concern of mine. I do a lot of homebrewing and while the majority of my heating is done on a turkey-fryer outside I use the cooktop a lot for heating water, preparing small amounts of wort for yeast starters, and in a pinch have had to move my boil kettle inside.

Right now we have a white cooktop and even with a super-clean equipment and me being very careful to avoid stuff boiling over I still end up with stuff burnt onto the cooktop all the time.
 
lurkingdirk

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Bros, I want to deep fry a turkey, but don't have an adequate cook top to do it indoors, and I want to do it outside anyway. Any thoughts on how to get a huge pot of oil hot as fuck safely?

Also need good recipes for deep fried turkey.
 
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Lanx

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lurkingdirk_sl said:
Bros, I want to deep fry a turkey, but don't have an adequate cook top to do it indoors, and I want to do it outside anyway. Any thoughts on how to get a huge pot of oil hot as fuck safely?

Also need good recipes for deep fried turkey.
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do you have peanut oil yet? i just searched yesterday for a friend, found this
Amazon.com : Piknik 3 Gallon Turkey Frying Oil - Case Of 1 : Grocery Gourmet Food

avgs out to .12c an ounce at 47 bucks. you should order it now, cuz it takes a few extra days for processing.
 
Khane

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Ok so I did a 48 hours sous vide chuck roast at 138F. It is not what I expected. Don't get me wrong, it's absolutely delicious. But it eats like Prime Rib when I was kind of expecting it to be fork tender. Does it need 72 hours?
 
chaos

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Lower temps for longer times generally give you a more solid consistency. For instance, short ribs at 130 for 72 hours give a super, super super tender short rib, but it kind of eats like a steak. Like pot roast steak.

If you want the falling apart stuff, do higher temp for shorter. When I did chuck roast I did it I think at 130 for 48 hours and it turned out kind of like you said. But good.
 
Kovaks

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Gonna try smoking a turkey tomorrow to test if I want to go that route on thanksgiving. Brining tonight then will do a rub and using cherry wood. Any suggestions or tips?
 
K

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Kovaks_sl said:
Gonna try smoking a turkey tomorrow to test if I want to go that route on thanksgiving. Brining tonight then will do a rub and using cherry wood. Any suggestions or tips?
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Cherrywood is going to give a dark color, I prefer Apple for Turkey but just an fyi on the color.

Get some cheesecloth soak it in melted butter and cover the breast meat and you still get a better color and not burn the breast meat. I sometimes like to baste as it is smoking as well, just on the cheesecloth. I like injecting the breast meat with an Cook until the thigh meat probes 170 and enjoy.

Oh and when you smoke it, put the bird in a full foil pan and you can catch drippings and make a great gravy.

If time is a constraint, spatchcock the sob and it will cook faster.
 
Crone

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Whipped up a huge batch of chili tonight, using joeboo's suggestions. It's still simmering right now, but it looks damn good. Used onion, zuchinni, acorn squash, and corn for the veggies. Pinto and kidney beans. 2 cans of crushed tomato, 1 can of original rotel. No beer, but should be damn good!
 
Khane

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chaos_sl said:
Lower temps for longer times generally give you a more solid consistency. For instance, short ribs at 130 for 72 hours give a super, super super tender short rib, but it kind of eats like a steak. Like pot roast steak.

If you want the falling apart stuff, do higher temp for shorter. When I did chuck roast I did it I think at 130 for 48 hours and it turned out kind of like you said. But good.
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That's fine then. I'll allow it. Keeps my slow cooker in the mix depending on my mood. I was afraid it was going to become a paper weight now that I have le sous vide.
 
lurkingdirk

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I had 50 people for lunch last week, used four slow cookers to cook soup. Turned them on at midnight the night before after doing the prep work had perfect soup ready without any work at lunch time the next day. Crock pots are being used less since I have the sous vide for sure, but they're not useless.
 
Lanx

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lurkingdirk_sl said:
I had 50 people for lunch last week, used four slow cookers to cook soup. Turned them on at midnight the night before after doing the prep work had perfect soup ready without any work at lunch time the next day. Crock pots are being used less since I have the sous vide for sure, but they're not useless.
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my crockpot is my sous vide! about the only kitchen gadget that has moved w/ me in 3 places for 15 years, besides my rice cooker.

(hell i think mine has floral designs, idk)
 
Kovaks

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My kid has been fighting me on veggies so zucchini banana bread. Got to trick the little bastards

X8lYQ5w.jpg
 
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