Gravy's Cooking Thread

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Abefroman

Abefroman

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Khane_sl said:
I'm gonna do some quick pickled cauliflower and brussels sprouts with my vacuum sealer today. Vinegar, peppercorns a little mustard seed and fresh dill. Question for those of you who have done it. Do you typically blanch the veggies first, cook them all the way through but not until they're mush, or just do it raw?
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Always raw and add veg oil to the mix.
 
Abefroman

Abefroman

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Khane_sl said:
Interesting. None of the quick pickle recipes I've seen add oil to the mix. What does the oil do?
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The oil basically absorbs all the flavors you are putting into it and creats a fucking fantastic sub dressing.

Make sure the veg oil is actually soybean oil and not some blended bullshit.

If I remeber correctly, you love you some tasty defense mechanisms. Throw some Jalepenos in that mixture.
 
Kovaks

Kovaks

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Saw this in my costco ad. I know everyone here is super into it so thought I would post.

UccN5ih.jpg
 
Adebisi

Adebisi

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Sopranos makes me want baked ziti and to have a crush on a priest.

Soporanos also makes me want to eat cold cuts right out of the fridge and have an anxiety attack.
 
Borzak

Borzak

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I need to design a knife that is cooled. So you can cut bread or whatever else and stays cool so you're butter will stay on the knife and not want to slide off.
 
Rezz

Rezz

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Or keep your cutlery in a cooled container. Not really much to design there.

I'm not even remotely Italian, but I eat pickled veggies at least once a week. Largely due to the restaurant I work with, but it is something I would probably do at home pretty often. Adds a nice tang to them and doesn't take a lot of prep to get going. Broccoli and cauliflower primarily, with carrots secondary.
 
Khane

Khane

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I think I should have blanched the cauliflower first. They came out pickled nicely but they still have that completely raw texture. I wanted them a little softer.
 
Khane

Khane

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lanx_sl said:
what was your temp? veggies need super high temps.
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I did a quick pickle. I just threw the raw cauliflower in a bag with the pickling liquid, vacuumed it and let it pickle for about 6 hours. I did it raw at the behest of one Abefroman. He is not to be trusted!
 
Soygen

Soygen

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Cut it into smaller pieces, maybe. I dunno, I like some crunch in it.
 
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