Gravy's Cooking Thread

lurkingdirk · Dec 18, 2015

lanx_sl said:
Use a torch imo, a lot easier and faster... WATCH OUT for the butter tho, it could pop in your face!

broiler gives a nice, even bake. Torch would be fine, but I'd rather put it in the oven and use my time for other things.

Borzak · Dec 18, 2015

Turtle sauce piquante tomorrow. Love it when friends come thru.

Borzak · Dec 18, 2015

I made turtles for the first time. I love them but they seem incredibly overpriced for what you get. I have all the free pecans I want so I used those.

We'll see how they turn out when they cool off.

Joeboo · Dec 19, 2015

unlimited free pecans? What are you, the Bill Gates of nuts? Those things are ridiculously expensive. Like $6 a pound around here, and thats IN the shell. If you want them already shelled(edible nuts only) they're like $10 a pound. Fuckers are the price of Ribeye steak in this part of the country(steak is plentiful, nuts apparently arent)

Borzak · Dec 19, 2015

I have several acres at my property of pecan trees, my grandmother has 7 acres of them. She lets people pick some up in return for bringing her some shelled pecans and not the papershell variety. I don't think I have ever paid for a pecan. We have LOTS of pecan pies in the family at every thing the family gets together for. My great aunt made the greatest pralines. I miss her.

I haver a roller I made in the shop that I tow behind my lawn mower to pick them up and let my nieces kids shell them. They think it's fun in the machine I have.

Caramel still needs a little work. Came out a little hard. Maybe make some more tomorrow.

Adebisi · Dec 19, 2015

Sous vide pecans

The Ancient_sl · Dec 19, 2015

lurkingdirk_sl said:
I have another whole roasting chicken in the sous vide. Started it last night, 150 for roughly 24 hours. Stuffed it with carrots, celery, garlic, and leeks. Filled the bag with stock so we'll have chicken and chicken soup. Will be mad delicious.

How do you keep your vacuum sealer from sucking up a bunch of stock?

lurkingdirk · Dec 19, 2015

I use ziplock freezer bags and do the immersion air evacuation method. works like a charm.

Was delicious. Will bang again.

Abefroman · Dec 19, 2015

The Ancient_sl said:
How do you keep your vacuum sealer from sucking up a bunch of stock?

Quick freeze it for around 30 minutes before sealing.

Joeboo · Dec 19, 2015

Need some good ideas for side dishes for Christmas dinner.

Making prime rib and mini twiced baked potatos(using red potatos), but can't decide what else to make for sides/vegetables. Need like large casserole-like dishes or salads as we're cooking for about 10-12 people.

Sir Funk · Dec 19, 2015

I have a very Christmas-y Butternut Squash recipe that I've been meaning to share that would fit the bill!

Butternut Squash Puree with Roasted Garlic:

Serves ~4

2.5 lbs Butternut Squash
1 head garlic
1 Tbsp Butter
2 Tbsp Coconut Milk or Heavy Cream
1/4 tsp Salt
1/4 tsp Cinnamon
1/8 tsp Cayenne Pepper
1/8 tsp Nutmeg
1/8 tsp Allspice

Preheat oven to 350F. Cover a baking sheet with parchment paper. Cut the squash into quarters and scoop out seeds and pulp. Place cut side down on baking sheet and sprinkle 2 Tbsp water onto the paper around the squash.

Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the squash and the garlic in the oven. Bake 40-50 minutes, until the squash is tender. Set both aside until they're cool enough to handle, about 20 minutes.

When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the rest of the ingredients. Taste and adjust seasonings; serve immediately.

It's a great dish and pretty easy to do once you get the prep of roasting out of the way. Definitely something you could make ahead of time and just pop in the oven to warm up again the day of, too.

Khane · Dec 19, 2015

Abefroman_sl said:
Quick freeze it for around 30 minutes before sealing.

Doesn't this kind of defeat the purpose? The vacuum action is supposed to "infuse" the food with the liquid I thought?

Sir Funk_sl said:
I have a very Christmas-y Butternut Squash recipe that I've been meaning to share that would fit the bill!

Butternut Squash Puree with Roasted Garlic:

Serves ~4

2.5 lbs Butternut Squash

1 head garlic

1 Tbsp Butter

2 Tbsp Coconut Milk or Heavy Cream

1/4 tsp Salt

1/4 tsp Cinnamon

1/8 tsp Cayenne Pepper

1/8 tsp Nutmeg

1/8 tsp Allspice

Preheat oven to 350F. Cover a baking sheet with parchment paper. Cut the squash into quarters and scoop out seeds and pulp. Place cut side down on baking sheet and sprinkle 2 Tbsp water onto the paper around the squash.

Peel the loose, papery skin off the garlic, and wrap it in a piece of aluminum foil. Put the squash and the garlic in the oven. Bake 40-50 minutes, until the squash is tender. Set both aside until they're cool enough to handle, about 20 minutes.

When the squash is cool, use a spoon to scoop the flesh into the bowl of a food processor. Separate the garlic cloves and squeeze the roasted pulp into the bowl with the squash. Process the mixture to a smooth puree, then add the rest of the ingredients. Taste and adjust seasonings; serve immediately.

It's a great dish and pretty easy to do once you get the prep of roasting out of the way. Definitely something you could make ahead of time and just pop in the oven to warm up again the day of, too.

I've made almost that exact recipe a few times and I will vouch for it's deliciousness. Only difference really is I put some lemon juice in it.

Big Phoenix · Dec 19, 2015

Uhh the vacuum would suck out all the liquid.

Hekotat · Dec 19, 2015

Bros, I have ascended.

My mom just handed me a full cast iron cook set. 2 pans, 2 pots, 1 dutch oven and a griddle. The brand is Chef's Mark, I hope they are quality. Trying to decide what to make in them next week.

Gravy · Dec 19, 2015

That's a nice score. I don't think I've ever used a cast iron pot, outside of a dutch oven.

Khane · Dec 19, 2015

Big Phoenix_sl said:
Uhh the vacuum would suck out all the liquid.

Yea if you got the low end model which doesn't have the premium settings... pffft. Also like dirk mentioned that sciencey ziploc maneuver works too.

Borzak · Dec 20, 2015

Gravy_sl said:
That's a nice score. I don't think I've ever used a cast iron pot, outside of a dutch oven.

I guess being from the country I never really thought about it. My grandmother cooks cornbread in the same one she's been using since she got married 73 years ago. My mother is using the one that was handed down to her. I still use the ones my great grandmother gave me and I have no idea how long she had them.

Gravy · Dec 20, 2015

Oh, I've used pans a lot, but not a pot. She cooked cornbread in a pot?

Borzak · Dec 20, 2015

Gravy_sl said:
Oh, I've used pans a lot, but not a pot. She cooked cornbread in a pot?

No lol. But I have a pots hand down. Including jambalaya pots and a syrup making cast iron pot.

Hekotat · Dec 20, 2015

Gravy_sl said:
That's a nice score. I don't think I've ever used a cast iron pot, outside of a dutch oven.

Yeah, I have never cooked in cast iron at all so I'm a bit intimidated. Someone mind posting how to season them/upkeep again?

Also, where can one get some nice thick kitchen towels for grabbing these fuckers when on the stove?

Gravy's Cooking Thread

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