Gravy's Cooking Thread

  • Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!



    Go here and give us your nominations!
    Who's been the biggest Asshat in the last year? Give us your worst ones!
A

a_skeleton_03

<Banned>
29,948
29,763
I souse vide all my mignon for sure. I have done them all but once with nothing but a very small pad of butter. Last time I sliced up a quarter clove of garlic for each and shoved it in there. I haven't read too much about what flavors will get too intense from the process so I worry about what I put in the bag. It turned out great, just a hint of garlic.

I did 5 hours at 145.
 
TJT

TJT

Mr. Poopybutthole
<Gold Donor>
42,732
109,062
@lanx... or anyone else.

Looking for some pointers on Asian style noodle dishes. Not pan fried noodles. Like Udon/Chinese wheat/etc. I have been trying to make homemade Tsukemen for awhile now. None of the stuff I've made has been what I'm looking for. A prime Tsukemen recipe would be excellent if anyone is familiar.

Well, sorry for my inaccuracy. But I can cook the noodles properly. But the Tsukemen broth I keep fucking up. Has anyone tried this before? By fucking up I mean that the broth doesn't stick as well compared to that bought at a ramen shop. Not sure what I'm doing wrong.

I'm an absolute Tsukemen addict and I recommend it to any of you.
 
Lanx

Lanx

<Prior Amod>
65,319
147,323
Kinda cool you're getting a sous vide then, you've probably read about us doing the sous vide eggs, many have raved about it, thats probably what you're gonna want to try now for the Tsukemen dunking sauce, that gelatinous gooey core really brings in in with the pork belly. (is your current recipe pork belly?)

What ramen are you using? you can't use the full dried(fried) package kind, gotta get refridgerated fresh or half fresh/half dried (don't know what they call it, basically semi dried off)

I'm more of a Soba dipper myself, if we're talking about noodle dipping.
 
Khane

Khane

Got something right about marriage
20,342
14,006
a_skeleton_03_sl said:
I souse vide all my mignon for sure. I have done them all but once with nothing but a very small pad of butter. Last time I sliced up a quarter clove of garlic for each and shoved it in there. I haven't read too much about what flavors will get too intense from the process so I worry about what I put in the bag. It turned out great, just a hint of garlic.

I did 5 hours at 145.
Click to expand...
145 for filet?
 
Adebisi

Adebisi

Clump of Cells
<Silver Donator>
27,713
32,825
130 on my ghetto vide. Time depends on thickness. Usually no longer than 90 minutes.
 
A

a_skeleton_03

<Banned>
29,948
29,763
Don't love it bloody looking and I have family and kids that will not eat it like that. At 145 it is still quite pink and most people at dinner notice it and I explain how sous vide leaves it pinker than most.
 
Khane

Khane

Got something right about marriage
20,342
14,006
135 is where I prefer it, medium rare. 145 is straight up well done. You'll lose a lot of liquid that way.

Question for you picklers. I got a quick marinator for the FoodSaver and pickled some delicious french beans, those are almost gone. If I strain out the used up dill and herbs/spices can I just boil the strained liquid real quick and add new spices/garlic/dill and re-use? I don't see why not but was wondering if it would affect flavor.
 
Sir Funk

Sir Funk

Molten Core Raider
1,251
155
a_skeleton_03_sl said:
I will try 130 next time.
Click to expand...
I definitely think 130-135 is the sweet spot for steaks, but if your family is already complaining about steaks @ 145, they definitely won't be able to handle the tenderness of 130! Maybe just finish their steaks a little longer on the grill/pan if you do.
 
T

The Ancient_sl

shitlord
7,386
16
lurkingdirk_sl said:
125 is on the high side for me. 120 for a few hours. I like it bloody, so does my family.
Click to expand...
This is another point where I really wonder why you are bothering with a sous vide? Cooking a steak to 120 on a pan is not going to lose a lot of juices.

Also define a "few hours". You are putting yourself at risk if it's more than 2.
 
Soygen

Soygen

The Dirty Dozen For the Price of One
<Nazi Janitors>
28,433
44,761
Khane_sl said:
That's kinda backwards. A kitchen remodel typically is a loss in terms of investment so buying a "fixer upper" and remodeling will most likely end up costing you more money (unless you do all the work yourself, including electric, gas, cabinets, general contracting, everything) than buying a house that has almost everything you want but needs a few tweaks.

Fixer upper houses are a fool's errand unless you have a lot of experience fixing up said shit.
Click to expand...
Sometimes we do things to our homes because we want them and not because they will necessarily be a net positive investment. Trust me, if I find a house in my price range with almost everything I want in the kitchen, that will be the route I go. From the limited looking around that I've done, there aren't very many homes in that price range with the kind of kitchen I want. The real hunt doesn't start until I sell my townhouse, which is likely going to be middle to late next year(I think I've been saying this for two years now).
 
You must log in or register to reply here.