Gravy's Cooking Thread

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Adebisi

Adebisi

Clump of Cells
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I made homemade chicken stock for the first time. I tasted it after, and of course it doesn't taste like much without seasoning, but I was a little worried I made it too weak.

I was wrong. I made a quick chicken soup, seasoned it up, let it reduce a little, and it tasted amazing. So much better than commercial stocks and bases. It has almost a sweetness to it.

10/10 will stock again
 
Mrs. Gravy

Mrs. Gravy

Quite Saucy
<QUITE SAUCY>
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Adebisi said:
I made homemade chicken stock for the first time. I tasted it after, and of course it doesn't taste like much without seasoning, but I was a little worried I made it too weak.

I was wrong. I made a quick chicken soup, seasoned it up, let it reduce a little, and it tasted amazing. So much better than commercial stocks and bases. It has almost a sweetness to it.

10/10 will stock again
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Did you roast the bones?
 
A

a_skeleton_03

<Banned>
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After they thawed in the bath I pulled them out and resealed them.

Just put a minor amount of chili powder, pepper, garlic salt, and chopped onion on them. Tomorrow I will figure out a garlic paste or a pepper crust and broil them with that on it.

Iy8dqUf.jpg
 
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Ao-

Ao-

¯\_(ツ)_/¯
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What's that container? I need something like that... right now I'm just using a large stock pot and it's shitty.
 
Ninen

Ninen

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I wonder how the amazon prices compare to a local Cash'n'Carry or other Pro/Am Restaurant supply store for these bins.

Most things I just assume amazon's going to have them beat, but I've been surprised on stuff like this in the past.
 
Itlan

Itlan

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a_skeleton_03 said:
Hehe is that good or bad thing? I hope to hear more!
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Best chef I know, so it's a compliment.

Prepares feasts like the one you just described, but the potatoes au gratin is one of his staples for a proper dinner lol.

Just getting into cooking myself. Little by little things taste better each time lol.
 
A

a_skeleton_03

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Itlan said:
potatoes au gratin is one of his staples for a proper dinner
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A to the men on that.

A properly done au gratin I feel shows your skill set. I am probably 100% wrong on that but I feel I can instantly tell how much someone cares about their cooking if I eat their au gratin.

Potatoes too hard? They don't put the effort in.
Potatoes too soft? They try to hard but don't know what they are doing.
 
Itlan

Itlan

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He's also very anal retentive about his cooking. If the meat is even the slightest bit overdone he throws a hissy fit (and we eat our steaks b&b).
 
Soygen

Soygen

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Mmmm. I've eaten it several times, but never prepared it.
 
lurkingdirk

lurkingdirk

AssHat Taint
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I have. I've done it fried in a dry pan so it has a crispy but not coloured sear. put it on fresh baked bread, mouth orgasm.

Serve it cold with a hot compote. mouth orgasm.

I guess we'll see how the mood hits me.
 
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