Gravy's Cooking Thread

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Hekotat

Hekotat

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I've been using Gordon Ramsay's scrambled egg method(minus the creme fraiche) for the past 4 days, using english muffins grilled face down in a pan of olive oil and it has been amazing.

Been eyeballing new cookware lately but I have no idea what buy, I could do the research but I prefer talking to you guys about it. I don't need anything super high end but definitely something nicer than the kitchen aid hand me downs, recommendations?
 
Sir Funk

Sir Funk

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Ronne_sl said:
Been trying most of the dinner meals on this guys channel:

http://www.youtube.com/user/dhftns?feature=watch

So far they have all been excellent, are easy as shit to make, and about as healthy as you can get.
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Looks good, I'm going to try his Pineapple Chicken recipe tonight, will report back.

Hekotat_sl said:
I've been using Gordon Ramsay's scrambled egg method(minus the creme fraiche) for the past 4 days, using english muffins grilled face down in a pan of olive oil and it has been amazing.

Been eyeballing new cookware lately but I have no idea what buy, I could do the research but I prefer talking to you guys about it. I don't need anything super high end but definitely something nicer than the kitchen aid hand me downs, recommendations?
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Gordon Ramsay's scrambled eggs are the best fucking eggs I've ever had! Kind of a pain sometimes when you just want some fucking eggs, but I still will make them about once a week--the creme fraiche or sour cream if you're poor, just takes it over the fucking top and is so good.

As far as cookware goes, I recommend just sticking to the basics of what you need and build your collection when a recipe calls for something that you don't have. I just moved into a new apartment with my girlfriend so we basically started from nothing as far as cookware goes. So far our purchases have been:

Cast Iron Skillet:http://www.amazon.com/Lodge-L5SK3-Pr...dp/B00008GKDG/
Dutch Oven:http://www.amazon.com/Lodge-Color-EC...dp/B000N501BK/
Some sort of non-stick pan -- I pretty much solely use this for eggs.

That's literally all we have right now other than a baking sheet and a glass baking dish. We've been able to cook everything we've wanted to with what we have, and they are the greatest tools I've used. The only thing I wish I had was a large pot for boiling water/cooking pasta. Will definitely be my next purchase, but you definitely don't need anything fancy for that.
 
N

Neph_sl

shitlord
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Hekotat_sl said:
Been eyeballing new cookware lately but I have no idea what buy, I could do the research but I prefer talking to you guys about it. I don't need anything super high end but definitely something nicer than the kitchen aid hand me downs, recommendations?
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Get yourself a nice knife. Best cooking-related purchase I've made in recent memory.
 
Ichu

Ichu

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Slow cooker!

A lot of people recommended the Victorinox knives on FoH for value. I ended up picking up a chefs knife from them and I have been happy with it.
 
Jalynfane

Jalynfane

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Another +1 for Victorinox knife for price/quality ratio.

Make sure you have a decent steel to hone it on each use also to keep it real sharp.
 
Hekotat

Hekotat

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I love a good knife so I will check out the Victorinox knives. I do have a slow cooker which I use quite often but I was more referring to pots/pans/skillets. Should I buy Stainless, porcelain, anodized etc etc. or does it even matter as long as it's non stick?


Also, what is a dutch oven primarily used for?
 
Falstaff

Falstaff

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re stainless and non-stick:

Stainless is really expensive and has bad thermal properties. For example, your flatware is probably made of stainless steel. Try sticking a spoon in a cup of really hot soup. The handle of the spoon doesn't really get hot; only the part touching the soup does. That's a great feature in a spoon. It's not so great for a pan, though. Imagine if the only place your pan was hot was directly where the flame hit, while the edges of the pan were cooler.

For this reason, pans aren't made with 100% stainless steel. Instead, they have an interior layer of aluminum or copper. So you get the thermal properties of aluminum plus the looks of stainless steel. But, wait, there's more: aluminum reacts with acid, which can impart an off flavor to acidic food (like tomatoes). So by putting the aluminum inside of stainless steel, you don't need to worry about the pan reacting with food.

Now stainless looks great, I'll give it that. But I don't think it's worth the cost, at least when you are talking about something like All-Clad. Chipping, scratching and peeling are inevitable, and when it's time to buy a new pan, I'd much rather have something less expensive than a $150 pan.
 
M

mixtilplix

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Big Phoenix_sl said:
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?
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I put them in towards the beginning so that they cook along with the rest of the soup.
 
Hekotat

Hekotat

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Thanks for the info Eyahusa, I didn't realize there were so many types these days when I was browsing at Target.


Went to pick up more eggs for breakfast this week and couldn't find creme fraiche anywhere, can this only be found at specialty stores?
 
Sir Funk

Sir Funk

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Hekotat_sl said:
Thanks for the info Eyahusa, I didn't realize there were so many types these days when I was browsing at Target.


Went to pick up more eggs for breakfast this week and couldn't find creme fraiche anywhere, can this only be found at specialty stores?
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Creme fraiche is like sour cream without the sour. You should be able to find it at *most* grocery stores, but it is kind of a specialty item. I'd look around the deli or the fancy meats and cheeses section. Go ahead and use sour cream, it works--especially with chives, but creme fraiche will not overpower the neutral taste of the eggs like sour cream will.
 
chaos

chaos

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I have never actually seen it in a grocery store. I've seen recipes for making it myself and I had no desire to. But I have actually never tasted it.
 
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Tea_sl

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It takes like 10 minutes of work and a couple days of waiting. It's really easy, and once you've made it you can use that shit in everything: breakfast, savory sauces, motherfucking flan, &c.

It's not like I make it all the time, but I'm never sorry I did.
 
chaos

chaos

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I was going to try and make quiche the other day and it had creme fraiche as an ingredient. Maybe I'll give it a shot. Do you use it as a condiment? Or similar to how your would add sour cream to things? That is what I have always assumed, that it was very similar to sour cream.
 
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