Gravy's Cooking Thread

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moonarchia

moonarchia

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Khane_sl said:
I'm on board with Brit pizza if that's the case.
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Damn, now I am too. Just thinking how you could make that work. Use mashed potatoes instead of sauce. Cover with onions, peas, and carrots. Drizzle some gravy on it. Add a layer of thin cut beef wellington, then a layer of shredded cheddar.
 
Khane

Khane

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Moonarchia_sl said:
Damn, now I am too. Just thinking how you could make that work. Use mashed potatoes instead of sauce. Cover with onions, peas, and carrots. Drizzle some gravy on it. Add a layer of thin cut beef wellington, then a layer of shredded cheddar.
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giphy.gif
 
Harshaw

Harshaw

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I just ordered an ice cream maker and was looking at the Ben and Jerry's book. Their main ice cream base uses raw eggs. Has anyone here done ice creams and used this recipe? I would assume I'd have to fine pasteurized eggs to make it that way.
 
Ao-

Ao-

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Harshaw_sl said:
I just ordered an ice cream maker and was looking at the Ben and Jerry's book. Their main ice cream base uses raw eggs. Has anyone here done ice creams and used this recipe? I would assume I'd have to fine pasteurized eggs to make it that way.
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or just risk it. #yolo
 
chaos

chaos

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Pretty much all of the eggs you buy in the store are pasteurized. It isn't like some silly hipster thing you have to go hunting for.

But even if not, your chances of getting salmonella are like approaching 0.
 
BrutulTM

BrutulTM

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Or you could just grow your vagina into a pair of balls and not worry about it. It worked for Rocky.
 
Harshaw

Harshaw

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I am a caretaker for an elderly family member and I just want to avoid chances for them to get ill. I personally don't care, I've had raw eggs before.
 
Joeboo

Joeboo

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Erronius_sl said:
No kidding. Every time I tell myself that I'm going to buy real syrup it only lasts as long as it takes me to read the different prices.

Fucking Canadian maple syrup mafia
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We need to work out some sort of Maple Syrup - BBQ Sauce exchange with some Canadians. For the good of all mankind.
 
Joeboo

Joeboo

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rush02112_sl said:
I use this as my ice cream base. Add flavorings to it as desired

Ice Cream Base
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That's basically the same technique Alton Brown uses for all of his ice cream recipes(as I'm sure many others do as well)

It's a damn good base for adding flavors to as well, but the chilling in the fridge(I usually do it overnight) is key. I chill it for the first hour uncovered(to avoid water condensation dripping back in while it cools down) and then cover for the overnight chill(to avoid odd flavors/odors penetrating it)
 
lurkingdirk

lurkingdirk

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Costco has some pretty decent maple syrup for a good price.

I made syrup once. Holy mother of all that is holy, that is labour intensive.
 
Lanx

Lanx

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opiate82_sl said:
The problem with pizza is that generally the toppings/cheese cook at a different rate than the crust, with the toppings/cheese taking longer to finish than the crust. Most pizza ovens are convection style that will have an arrangement of fingers (blowers) above and below the pizza, usually twice as many above as below to ensure an even cook. Basically a majority of the heat is coming from the top down.

A hearthstone oven typically uses radiant heat and will have a heated domed top where the dome will be much hotter than the cooking surface. Because heathstone ovens are typically designed for very fast cooks they are very hot (900F on the cooking surface, up to 1200F in the dome) so they typically only accommodate a very thin crust. When you are running a hearthstone oven you basically put the pizza on the cooking surface until the crust is done then lift it into the dome to finish off the toppings.

The issue with wood-fired is generally the heat comes from the bottom up. So either your crust is done long before your toppings (meaning you burn the crust to cook the toppings) or you have to really really skimp on the the toppings to get them to finish with the crust. Most places I've seen go for the "burn the crust to cook the toppings" method. Even woodfired ovens that accommodate for this fact in their design still have flare-ups that will also add burned spots to your crust. Don't get me wrong, a well designed recipe and crust mix combined with someone with a lot of experience running a wood-fired oven can absolutely make a great pie. However, most places are just using an off-the-shelf dough mix and are hiring high-school/college aged kids who aren't even around long enough to learn the nuances of running a wood-fired oven.

This is why for at home I recommend a pizza stone combined with a convection oven. The stone provides a nice even cooking temperature for your crust but blocks the convection from hitting your crust, allowing your toppings to cook a bit faster and be properly finished by the time your crust is done.
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just do ghetto pizza cooking, get a pizzastone like you said, make a shim out of tinfoil, find a way to defeat your oven lock, and put even more bricks and stuff in the oven (to hold in the heat) and turn it on cleaning cycle, you should get about 800-900 degrees.

Only make plain pizzas/margherita pizzas and you should have a nice brick oven style pizza, kitchen will get extremely hot.
 
C

Captain Suave

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chaos_sl said:
Pretty much all of the eggs you buy in the store are pasteurized. It isn't like some silly hipster thing you have to go hunting for.

But even if not, your chances of getting salmonella are like approaching 0.
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What? Eggs aren't pasteurized, except for "egg products" that have been removed from their shells (and, rarely, eggs still in their shell for silly paranoid people).
 
chaos

chaos

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You can pasteurize them in the shell. But I was wrong, the eggs I buy are not pasteurized. Not that I care, I just thought they were.
 
T

The Master

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I make small batch ice cream in my ice cream maker almost every week... but I don't use eggs. Philadelphia style ice cream, fresh out of the churn, is hands down the best ice cream in the world. The downside is it doesn't keep well, eat it within hours of making it or the texture gets pretty iffy. Best part is start to finish it literally takes 30min.

30-Minute Philadelphia-Style Ice Cream | Serious Eats
 
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