Gravy's Cooking Thread

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lurkingdirk

lurkingdirk

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I have about 60 people coming for lunch tomorrow. Made four huge pots of soup:
1. poached chicken cooked in sous vide with broth, added veggies and will add egg noodles tomorrow.
2. Ramsay's roasted tomato soup
3. corn chowder with ham
4. butternut squash

have a bunch of garnishes (basil, goat cheese, feta cheese, etc.). Baked 5 loaves of bread, have fresh made gouda from goat cheese to put on it if they don't want to dip it in the soup.

It was a cooking kind of day!
 
Abefroman

Abefroman

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lurkingdirk_sl said:
I have about 60 people coming for lunch tomorrow. Made four huge pots of soup:
1. poached chicken cooked in sous vide with broth, added veggies and will add egg noodles tomorrow.
2. Ramsay's roasted tomato soup
3. corn chowder with ham
4. butternut squash

have a bunch of garnishes (basil, goat cheese, feta cheese, etc.). Baked 5 loaves of bread, have fresh made gouda from goat cheese to put on it if they don't want to dip it in the soup.

It was a cooking kind of day!
Click to expand...
That sounds like a fantastic meal and very smart way to entertain that many people.
 
Woefully Inept

Woefully Inept

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Sorry to make things worse. Easily the best one that I've made so far.

rrr_img_127804.jpg


Some of you may have read the Health thread and seen the hell I've been through since July. Making this cheesecake was one of the most therapeutic things I could have done. It felt so good making it for our friends birthday. Just a little bit of "normal" finally.
 
chaos

chaos

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Do you bake them in a spring-form pan or a normal pan? I have a spring form pan and when I try to bake in it without a water bath it cracks every time. When I try to put the pan in a water bath, no cracks but of course water seeps in no matter what I do, no matter how much I wrap it in foil, what animals I sacrifice or horrible gods I pray to, water seeps in and soaks the crust. Super duper frustrating. I tried baking one with the pan of water on a separate rack, thinking maybe that would do the trick I was wrong, cracked top like a motherfucker.
 
Woefully Inept

Woefully Inept

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chaos_sl said:
Do you bake them in a spring-form pan or a normal pan? I have a spring form pan and when I try to bake in it without a water bath it cracks every time. When I try to put the pan in a water bath, no cracks but of course water seeps in no matter what I do, no matter how much I wrap it in foil, what animals I sacrifice or horrible gods I pray to, water seeps in and soaks the crust. Super duper frustrating. I tried baking one with the pan of water on a separate rack, thinking maybe that would do the trick I was wrong, cracked top like a motherfucker.
Click to expand...
I always use a water bath with a spring form double wrapped in extra large heavy duty tin foil and parchment under the crust. Just lay the parchment on the bottom round then connect the side to the base. Trim the parchment down a bit but leave enough that you can easily pull the cake off the base when it's fully set.

How are you cooling the cheesecakes? That is the biggest culprit of cracks. If it cools too quickly it will crack. I bake my cakes at 325 for 90 minutes. Then turn the oven off and crack the door open with a wooden spoon and let it sit in there for an hour before you remove it. After that I give it at least another hour out of the oven before putting it in the fridge to finish setting. Another tip, the longer you let it set the stronger the flavors will be. I like to prepare any cakes I make 48 hours in advance. 24 is the absolute minimum imo.
 
chaos

chaos

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Yeah I use parchment on the inside of the pan, a couple of layers of foil on the outside, and I still get wet crust edges. I guess I am just doing it badly or something.
 
chaos

chaos

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No, I just cover the bottom edge and make sure it's out of the water. Maybe that's my error.
 
Woefully Inept

Woefully Inept

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Oh yeah I don't think that's going to cut it. I use the extra long tin foil and double wrap the entire thing in it. A little fold over the lip to cover the top edge. You don't need to fold it all the way into the pan. Just cover the top edge.


Like this here.
rrr_img_127840.jpg
 
Woefully Inept

Woefully Inept

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Yeah I've never heard anyone complain about any cracks in a cheesecake. They usually don't last that long. Still looks great when they don't though. :p
 
Hekotat

Hekotat

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I was thinking about making this Carbonara, however, I wasn't sure what they meant by cream. Is that the same as heavy whipping cream or something else?

 
Abefroman

Abefroman

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Hekotat_sl said:
I was thinking about making this Carbonara, however, I wasn't sure what they meant by cream. Is that the same as heavy whipping cream or something else?

Click to expand...
It's an English thing. Their cream is better and has a higher fat content. Double cream would be equal to a whipping cream. Has something to do with heat treating in the U.S compared to how they do it in England.
 
Erronius

Erronius

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Had a weird issue with a pork shoulder roast, potatoes and sauerkraut tonight. I tried to do with the pork what my mother used to do with cheap beef roasts and sear the surfaces of the roast before putting it in the crock pot. I've done this with pulled pork (somewhat) and beef roasts (potatoes and carrots or whatever else) and I've had no issues. I've also had no issues with sauerkraut, potatoes and sausage.

But anyways, after it had been bubbling away in the crock pot for a bit, I go to check on it and there was this weird scum on top. There was a faint odor like maybe the pork had gone bad? Which seemed really odd because I rinsed it and handled it and never saw or smelled anything, but it's REALLY faint. Nowhere near as bad as what actual rancid meat would smell like. Could it just be the fat on the pork? Or maybe some small pocket inside the roast that was bad? I can't imagine that it was the sauerkraut or potatoes.

Ate a bowl of it anyways and it wasn't bad...but there was just this strangely odd tang to it (on top of the sauerkraut, LOL)
 
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