Gravy's Cooking Thread
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I'd guess they poach an egg to the point where it is just solid enough to hold it's shape, bread it with the sausage coating, and deep-fry it in extremely hot oil just long enough to make the sausage safe to eat.
Another possibility is that the eggs were merely soft boiled, not poached. Check this out
http://cooking.stackexchange.com/que...h-a-runny-yolk
BoldW
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If you're making sunny side up eggs but don't like the runniness, put a cover over the pan at the end for a minute or so. The steam will cook the tops a bit for you. I do this to just the point before they start turning white - you should be able to see that they're not runny anymore.
Grumpus
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Someone said it already but add vinegar to the water (I add about 3 table spoons of white vinegar). I add way more then most guides say to especially if i'm making eggs benedict since the extra acidity from the vinegar will give your Hollandaise a bit of help especially if your new at it.
Also stir the water before you put the egg in. I usually put the cracked egg in a ladle and hold it in my right hand, stir the water around with a spoon in my left then drop the egg in the middle. It gathers the whole egg white into a nice little ball and makes it less messy.
I said ladle, not a spoon or a cooking spoon, using a spoon with short edges is a good way to dump another down the crack in the counter when you go to stir and start shaking.
This. A ladle/cup + stirring works wonders. It still becomes difficult if you're trying to make many at once, but this method seems to produce a tasty product.
That said, at home, I generally suffice with an omelet. I can prep, cook, hollandaise, and clean within a half hour, but it's generally more work than I'm willing to commit to for eggs.
chaos
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I have never been able to cook stovetop mac and cheese. It always either turned out grainy or just not good tasting, which is disappointing. I tried this recipe this weekend:
http://www.epicurious.com/recipes/fo...n-Mac-51191210
and it was pretty much fucking awesome. I didn't use smoked cheddar because the only stuff I could find was like 20 bucks per lb. Really easy recipe but it was just something I hadn't done successfully yet and it was nice to get it right.
http://www.epicurious.com/recipes/fo...n-Mac-51191210
and it was pretty much fucking awesome. I didn't use smoked cheddar because the only stuff I could find was like 20 bucks per lb. Really easy recipe but it was just something I hadn't done successfully yet and it was nice to get it right.
Erronius
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My mother always fried eggs in bacon grease and they turned out fantastic. Now since I don't filter out the bacon burnt...things...and keep a jar of bacon grease in the fridge, I've tried to just go through these steps:
- Cook a bunch of bacon
- Fry eggs in the leftover bacon grease
This obviously turns out terrible and my eggs whites usually end up an odd brown. Plus my mother used to cook the yolk by taking a spatula and flipping grease onto the top of the egg but all I've managed to do either burn myself, or I've had the egg white turn into this amazingly odd...foam.
I'll have to take a pic of the aftermath one of these days and post it.
Grumpus
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When you make your cheese sauce you usually start with a roux right?
Instead of melting butter and stirring in flour, cook bacon in the pan then remove the bacon and stir the flour right into the bacon grease. And use smoked cheddar or at least a strong cheese to stand up to the bacon flavor. Chop up bacon and add later as well of course.
Oh and if you don't care about having heart disease make the crust out of plain old dutch rippled potato chips. And smoke a joint first.
Sir Funk
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I'll have to give that a shot sometime. When I get a hankering for Mac and Cheese I always make this recipe:http://www.foodnetwork.com/recipes/e...ipe/index.html
It becomes expensive as fuck to make, but it is fucking DIVINE.
Also, I was running out of food so I was looking to use up whatever I had stored up. Ended up cooking, cubed chicken, onion and green pepper and then simmering it in one of these:
Tasted pretty amazing, had the garlic one and it made the meal for sure. Definitely something I'm going to have around in the cupboard for random meals.
Big Phoenix
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chaos
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I might actually try that. You know, a long fucking time from now so I can justify the potential 7000 calorie meal. I will have to find a source for some smoked cheddar other than my usual store, I was in a hurry so I just went with sharp instead.
Speaking of canned tomatoes does anyone know how to remove the super acidity in canned tomatoes? For some reason no matter the brand they always end up overpowering whatever else I end up using them with. I have tried all kinds of brands and they are all just too tart for me. Maybe I am super taster too but only with canned tomatoes lol.
Big Phoenix
Pronouns: zie/zhem/zer
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Well, I typically don't buy whole canned tomatoes but diced. I do drain the juice however. Maybe I will try whole canned tomatoes and remove the seeds.
I use them in soups or similar stuff. Should I cook them prior to adding them into the soup then?
Big Phoenix
Pronouns: zie/zhem/zer
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Good ole Alton Brown says to remove the seeds to reduce the bitterness, but that requires whole tomatoes obviously. Are you adding them to the soup while its cooking and letting them cook with it or right as its done?
Sir Funk
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Made a delicious meal using canned whole tomatoes yesterday:
1 Large onion sliced into relatively large pieces.
2 Green Peppers sliced
1 Package sausages, cut into ~1 inch pieces.
1-2 large cans of whole tomatoes.
Place the peppers and onion in a glass baking dish to form a bed for the sausage. Spread the sausage around on top evenly. Pour the can of whole tomatoes over everything--I used 1 can but it wasn't enough liquid to so I popped open a can of chipotles in adobo sauce and poured that over to add more liquid--shit was SPICY, but amazing. You don't need to have liquid up to the top, but maybe 1/2-3/4 of the way up. Cook @ 425 for ~30 minutes (I didn't time it exactly, but it's around there).
Amazing amazing dish that is so easy to make.
1 Large onion sliced into relatively large pieces.
2 Green Peppers sliced
1 Package sausages, cut into ~1 inch pieces.
1-2 large cans of whole tomatoes.
Place the peppers and onion in a glass baking dish to form a bed for the sausage. Spread the sausage around on top evenly. Pour the can of whole tomatoes over everything--I used 1 can but it wasn't enough liquid to so I popped open a can of chipotles in adobo sauce and poured that over to add more liquid--shit was SPICY, but amazing. You don't need to have liquid up to the top, but maybe 1/2-3/4 of the way up. Cook @ 425 for ~30 minutes (I didn't time it exactly, but it's around there).
Amazing amazing dish that is so easy to make.