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!
Hekotat

Hekotat

FoH nuclear response team
12,244
11,893
lol, I noticed that is well.


Anyone have an quick Asian type recipes like that they want to share?
 
Lanx

Lanx

<Prior Amod>
65,278
147,168
Hekotat_sl said:
lol, I noticed that is well.


Anyone have an quick Asian type recipes like that they want to share?
Click to expand...
I make "saucy" beef stir fry, first you need steak meat, cut into strips against the grain, coat with a bit of corn starch, enough that you have "whiteface" meat.

oil/butter, saute onions and garlic, dump in the meat, you should still have enough oil to crisp up stir fry, you really need that coating, then dump in a spoonful of hoisin and a spoonful of oyster sauce. (most recipes call for soy, and sherry instead, i have no idea why, you're not fucking eating sushi!)

Throw in some snow peas, strips of peppers work well (you want them crisp). then throw in a cup of chicken broth, throw some brocolli florets on top and cover for 15mins on med get all saucy and steam the brocolli at the same time, top w/ seseme seeds if you like.
 
T

The Master

Bronze Squire
2,084
2
Erronius_sl said:
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)
Click to expand...
Sounds like the acid from the Sauerkraut.
 
Sir Funk

Sir Funk

Molten Core Raider
1,251
155
Hekotat_sl said:
lol, I noticed that is well.


Anyone have an quick Asian type recipes like that they want to share?
Click to expand...
I made this a couple of times last week:http://damndelicious.net/2012/05/30/...a-cream-sauce/

Added some mushrooms and broccolini to the rice bowl and it was fan-fucking-tastic! If you have a sous vide, throwing the salmon in at about 135-140 for 45-60 minutes makes it come out pretty phenomenal and then I usually just drizzle the teriyaki sauce over everything at the end.
 
Hekotat

Hekotat

FoH nuclear response team
12,244
11,893
lanx_sl said:
I make "saucy" beef stir fry, first you need steak meat, cut into strips against the grain, coat with a bit of corn starch, enough that you have "whiteface" meat.

oil/butter, saute onions and garlic, dump in the meat, you should still have enough oil to crisp up stir fry, you really need that coating, then dump in a spoonful of hoisin and a spoonful of oyster sauce. (most recipes call for soy, and sherry instead, i have no idea why, you're not fucking eating sushi!)

Throw in some snow peas, strips of peppers work well (you want them crisp). then throw in a cup of chicken broth, throw some brocolli florets on top and cover for 15mins on med get all saucy and steam the brocolli at the same time, top w/ seseme seeds if you like.
Click to expand...
Sir Funk_sl said:
I made this a couple of times last week:http://damndelicious.net/2012/05/30/...a-cream-sauce/

Added some mushrooms and broccolini to the rice bowl and it was fan-fucking-tastic! If you have a sous vide, throwing the salmon in at about 135-140 for 45-60 minutes makes it come out pretty phenomenal and then I usually just drizzle the teriyaki sauce over everything at the end.
Click to expand...
Excellent, thanks. I'm going to try both over the coming week.
 
Ao-

Ao-

¯\_(ツ)_/¯
<WoW Guild Officer>
7,879
507
I added a couple cookbooks to my amazon wishlist on a whim, and somehow managed to get all 3 of them...

The Food Lab
Lucky Peach
Rick Bayless Fronteria or w/e

Anyone else have any of them and have a recommended recipe from it?
 
Lanx

Lanx

<Prior Amod>
65,278
147,168
i generally throw out the cook books i get for xmas, i hate books!, my last xmas cook book present was about traditional chinese cooking.

WTF!

my squinty eyes is all the legit chinese cooking i need. Pictures were pretty, threw it out the next day, big heavy book too.
 
Noodleface

Noodleface

A Mod Real Quick
38,274
15,097
Maybe a stupid question. Bought a million pounds of chicken breast that was on sale for something stupid like $1.39/pound. I froze most of it but used one pack fresh. Just did an oven roasted type of thing, chicken was completely cooked through but some pieces had a very weird texture inside. Not at all like how chicken is, sort of like the texture you'd expect from undercooked chicken. It definitely turned me off from it.

I then unthawed a package for last night, cooked it all and again some pieces were exactly the same. I know for sure it's cooked through.

Could this be a problem from the store freezing and defrosting repeatedly?

Neither of us got sick, it was just not a very good texture.
 
Hekotat

Hekotat

FoH nuclear response team
12,244
11,893
I don't own any cookbooks, I use Ramsay Recipes and my RR brethren for ideas and deliciousness.
 
Deathwing

Deathwing

<Bronze Donator>
16,741
7,767
It was for you, yes. I was thinking you tried a new cooking method and it affected the result. I know sous vide can arrive at the same temperature as a baked or grilled piece of chicken but with a different texture.


Maybe you know why it was on sale now.
 
lurkingdirk

lurkingdirk

AssHat Taint
<Medals Crew>
46,613
214,537
Yeah, sounds like it's a chicken issue. Could be from multiple freeze/thaw cycles. Makes me wonder why it was on sale for so little. I might not be too keen to eat more of it were I in your position.
 
N

Neph_sl

shitlord
1,635
0
Noodlemod_sl said:
Maybe a stupid question. Bought a million pounds of chicken breast that was on sale for something stupid like $1.39/pound. I froze most of it but used one pack fresh. Just did an oven roasted type of thing, chicken was completely cooked through but some pieces had a very weird texture inside. Not at all like how chicken is, sort of like the texture you'd expect from undercooked chicken. It definitely turned me off from it.

I then unthawed a package for last night, cooked it all and again some pieces were exactly the same. I know for sure it's cooked through.

Could this be a problem from the store freezing and defrosting repeatedly?

Neither of us got sick, it was just not a very good texture.
Click to expand...
I'm thinking the rate that the chicken froze was too slow. If you bought a lot, stacked it on top of each other, and your freezer isn't super efficient, then the temp will drop too slowly and large ice crystals will form. Larger ice crystals = shitty texture.

If you spread it out over a larger surface area first to freeze, it'll help it freeze quicker. After it freezes, you can stack them up to save space.
 
Noodleface

Noodleface

A Mod Real Quick
38,274
15,097
Neph_sl said:
I'm thinking the rate that the chicken froze was too slow. If you bought a lot, stacked it on top of each other, and your freezer isn't super efficient, then the temp will drop too slowly and large ice crystals will form. Larger ice crystals = shitty texture.

If you spread it out over a larger surface area first to freeze, it'll help it freeze quicker. After it freezes, you can stack them up to save space.
Click to expand...
I would think that, but the first pack was fresh from the store.

It's just weird I guess.
 
Lanx

Lanx

<Prior Amod>
65,278
147,168
Noodlemod_sl said:
I would think that, but the first pack was fresh from the store.

It's just weird I guess.
Click to expand...
Fridge temp chicken doesn't mean it's always fresh. I know my store pops on perdue and tyson chicken slightly frozen in the morning. (not frozen turkey hard, but it's got that 20degree type feeling)
 
You must log in or register to reply here.