Gravy's Cooking Thread

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Lanx

Lanx

<Prior Amod>
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The Master_sl said:
Crown Jewel Gourmet Popcorn - Seasonings & Poppers

Wife loves the yellow topaz, I like the petite princess amber. The sampler pack is very reasonably priced and lets you try all of them.
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I don't remember if you used coconut oil or not?
Amazon.com : Coconut Popcorn Popping Oil (Gallon) Gourmet Food

I now prefer using coconut oil and heat popcorn on a big skillet (i used to use my wok but a "friend" destroyed it while i was away), rather than air popper. gotta get that crown jewel gourmet stuff soon.

1, 2lb bag is 7bucks shipping and 1, 6x1lb bag special is 10bucks shipping, for reference.
these are the ones in the sampler
Petite Princess Amber, Blue Sapphire, Baby Opal, Baby Yellow Topaz, Southwest Gold and Baby Blue Sapphire

gonna see if wife wants sampler or just a big bag o topaz
 
Rezz

Rezz

Mr. Poopybutthole
4,486
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Hekotat_sl said:
I don't know if I'm ready! I feel like I've let Lord Gravy down!


I was able to eat more than 50% of it this time and fuck attempting to cook fish in cast iron.
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Salmon is fairly robust; should be able to handle a cast iron pan no problem. It's fish like halibut/tilapia/sole that need a lot more care. The trick is making sure the pan is hot enough and whatever medium (oil/butter) you're using as lubricant is even enough so that when you place the fish in, it sears slightly before it makes contact with metal. Even easier if you leave skin on one side and cook that side down, while using a spoon/spatula to "ladle" your oil/butter over the top before you flip it.

Granted, the salmon recipe in question was an oven baked deal, so it's going to depend on your cookware a lot more. Pyrex style baking dishes (looks like what they were using) should be simple to use with it, and you can easily go slightly over as long as there is moisture in the dish (ie, the teriyaki sauce).

Personally though, I'm not a fan of marinating my fish, especially salmon. I either whip up a glaze or make a sauce for it and just go from there while it is cooking. I don't do much oven baking of any kind, though, and I'm usually 10 minutes out from fridge to plate for fish.

Sous vide just makes me feel like I'd be really impatient.
 
Lanx

Lanx

<Prior Amod>
65,265
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Hekotat_sl said:
I don't know if I'm ready! I feel like I've let Lord Gravy down!


I was able to eat more than 50% of it this time and fuck attempting to cook fish in cast iron.
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Just give up, the only time i don't use sous vide to cook fish, is chinese style steamed fish.

here is your sous vide start up kit!
Amazon.com: Anova Culinary Bluetooth Precision Cooker, Black: Kitchen Dining
Amazon.com: Cambro 12189CW135 4.75 Gallon Polycarbonate Food Storage Camwear Box: Lidded Home Storage Bins: Kitchen Dining

either go hand pump ziploc
Amazon.com: Ziploc Vacuum Starter Kit, 3-Quart Bags, 1-Pump: Health Personal Care
or immersion displacement

or your basic food saver
Amazon.com: food saver - Kitchen Kitchen

and since you have a nice cast iron already, you can just use that to give your steaks a good sear, however you might not want to transport delicate fish to a pan after sous vide or, you're just plain lazy like me and torch will do
Amazon.com: Iwatani Cooking Torch - Professional Culinary Butane Crème Brulee and Food Torch Burner: Cooking Torches: Kitchen Dining
get the cans from asian grocers, mad cheap.

that's your rerolled sous vide kit
 
Joeboo

Joeboo

Molten Core Raider
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I cooked some salmon in my cast iron pan last night and it came out great. Had 3 filets from Costco, each probably 4-5oz in size, and none of them had the skin on. Just put about 1tbs of butter in the pan(and another 1/2 tbs when I flipped them) and I had no issues with anything sticking. Cooked about 5 minutes on each side, outsides were golden brown & a little crispy around the edges and the center was still moist and flakey. Worked great.

But the pan I used was a flat cast-iron, not a grill pan. I'm not the biggest fan of grill pans because it seems like they do make things stick a little worse, as its almost impossible to oil up the raised grill ridges well, any oil/butter just collects down in the grooves where the meat isn't touching the pan anyways.

Came out looking roughly like this:
Five-Star-Senior-Living-Cast-Iron-Salmon_Teaser.jpg
 
Lanx

Lanx

<Prior Amod>
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just use a lid? even tho it's sealed, i wouldn't trust boiling no made in china ping pong shit.
 
mkopec

mkopec

<Gold Donor>
26,228
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Today im going to try some pork roasts in my ronco rotissery. They are like 6 in chunks from the fatty portion of the loin I think, much more red than the actual loin maybe its the shoulder?. They came wrapped in some string net type shit, I was going to remove it, season them, wrap them in bacon, reapply the string net and ronco those bitches until they are tender. What do you think? It says on the package 2hrs for perfect tender.

Probably going to make some pork sammies out of it when done. Flatbread, pickle, mustard, swiss, bit of mayo....
 
BrutulTM

BrutulTM

Good, bad, I'm the guy with the gun.
<Silver Donator>
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joeboo_sl said:
I cooked some salmon in my cast iron pan last night and it came out great. Had 3 filets from Costco, each probably 4-5oz in size, and none of them had the skin on. Just put about 1tbs of butter in the pan(and another 1/2 tbs when I flipped them) and I had no issues with anything sticking. Cooked about 5 minutes on each side, outsides were golden brown & a little crispy around the edges and the center was still moist and flakey. Worked great.

But the pan I used was a flat cast-iron, not a grill pan. I'm not the biggest fan of grill pans because it seems like they do make things stick a little worse, as its almost impossible to oil up the raised grill ridges well, any oil/butter just collects down in the grooves where the meat isn't touching the pan anyways.

Came out looking roughly like this:
Five-Star-Senior-Living-Cast-Iron-Salmon_Teaser.jpg
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This is how I do it as well, but after I take the fish out I throw a tablespoon or so of capers and some more butter in the pan, let it cook a couple minutes, and dump it over the salmon. Fucking delicious. If you can't cook salmon in a cast iron pan then you can either get a sous vide or actually develop some cooking skills.
 
Lanx

Lanx

<Prior Amod>
65,265
147,142
Did we have a baker? I'mma gonna use the 5-minute bread recipe/no knead (haven't done this for a year)

I bought some no name dutch oven... really looks like just an enamled stock pot,

should i put bread on my pizza stone then cover with the dutch oven? or just put the bread in the dutch oven and put the dutch oven lid (no plastic all metal) on?

bread noob.
 
chaos

chaos

Buzzfeed Editor
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Abefroman_sl said:
LIPAVI Ltd @ Amazon.com:

I'm thinking of picking some of this stuff up for my Anova. Like the lid with the cut out and the racks. Any thoughts
?
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I have something like that, a plastic box I got off of amazon with a lid and I cut a notch in the lid for the anova. Works perfectly, I've done 72 hour cooks with no evaporation. The rack seems like overkill but idk.
 
Abefroman

Abefroman

Naxxramas 1.0 Raider
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chaos_sl said:
I have something like that, a plastic box I got off of amazon with a lid and I cut a notch in the lid for the anova. Works perfectly, I've done 72 hour cooks with no evaporation. The rack seems like overkill but idk.
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Yah, I'm looking for something cleaner cause I'm too lazy to do that shit myself. The rack so I don't have to keep using huge clips and to keep floaty shit like asparagus from being a pain in the ass.
 
T

The Master

Bronze Squire
2,084
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lanx_sl said:
I don't remember if you used coconut oil or not?
Amazon.com : Coconut Popcorn Popping Oil (Gallon) Gourmet Food

I now prefer using coconut oil and heat popcorn on a big skillet (i used to use my wok but a "friend" destroyed it while i was away), rather than air popper. gotta get that crown jewel gourmet stuff soon.

1, 2lb bag is 7bucks shipping and 1, 6x1lb bag special is 10bucks shipping, for reference.
these are the ones in the sampler
Petite Princess Amber, Blue Sapphire, Baby Opal, Baby Yellow Topaz, Southwest Gold and Baby Blue Sapphire

gonna see if wife wants sampler or just a big bag o topaz
Click to expand...
I vary it quite a bit. Make my own microwave popcorn with paper bags, I have an air popper (was a gift), etc. Avacado Oil is my favorite popping oil for pan popping.
 
Ichu

Ichu

Molten Core Raider
850
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Neph_sl said:
I use a pot, so I just put Saran Wrap over the top for long sous vide jobs
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I also like to put a towel around the outside of the container so the sous vide doesn't have to heat so much.

Speaking of, my Anova's heating element stopped working. They offered me $50 off a new one and it has free shipping to Canada now so not too big of a loss ordering another. Anyone have any arguments for spending the extra few bucks for the wifi?
 
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