Gravy's Cooking Thread

TJT said:

Chunk it up/mince it. I like the crunch not just the taste.

You need plain yogurt for it. Vanilla Tzatziki that's some nasty shit bro.

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Alex said:

It's pretty easy. Here's what I typically do:

In a food processor pulse the following until they come to a cookie dough like consistency:

1 can of chickpeas
1/2 cup red onion
2 tbsp parsley
2 cloves of garlic - or more if you really like garlic
1/2 tbsp lemon juice
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes

After you've pulsed all that, transfer to a mixing bowl and add in a 1/2 cup of breadcrumbs and mix. Cover with plastic wrap or something and chill in a fridge for an hour or two.

Form the chilled mixture into 1-inch balls. Fry for about 3 minutes. Make sure the oil is nice and heated at a really high temperature before you add your falafel because they'll fall apart otherwise. Also don't fry them all at once because all that oil activity will also break up the balls into fried crumb pieces.

I think an air fryer would make this a lot easier for keeping the structural integrity of the falafel balls intact.

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TJT said:

Tzatziki is easy. The key is that you need to let it setup overnight for the best flavor. Use creamy yogurt (preferably not 0% fat as the fat stores flavor better). I always wing it when I make tzatziki. I aim for really strong flavored tzat though which may not be for everyone. This is best guess right here so bear with me.

But just like:

• Creamy some fat yogurt at least (1 cup or so)
• Lots of garlic. Lots of it. (maybe 4 cloves or more minced)
• Cucumber (One pickle size cucumber, more if you want more crunch).
• Salt/Pepper (to taste)
• Dill (I use lots as I love dill 2-3 TBSP).
• Lemon Juice (TBSP)

Let sit overnight or so before using.

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Bandwagon said:

Girlfriend and I were talking about sous vide and I was going to come in here to ask for reviews.

Seems like it's pretty popular here?

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