Gravy's Cooking Thread

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Lanx

Lanx

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Alasliasolonik said:
Shepherds pie for us tonight to go with your rack of lamb. We made this a few weeks back but i wanted to try a few other things with it.

Sam the cooking guy channel is great for some easy and very yummy dishes. Weve made almost everything hes posted and its all been VERY good. Simple but different.



Im going to do the taters in a seperate pyrex this time to get them a tad less soggy.

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yea i'm gonna be doing a few pies, for some reason my grocery store was selling boxed pie crust, 4 for 2 dollars, 2 come in a box. yea .50 for box, no idea why, but i rarely make pies, guess i'll be making a sheppards and chicken pot pie soonish
 
Chanur

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I have an Anova but i tend to make most steak with a hot pan and an oven. Few minutes on each side to get a nice crust then a few minutes in the oven. This has produced excellent results. In addition its very important you rest a steak for 20minutes or so first. I rest it usually 15-20min then another 10-15 with salt. Then seasoning and into the hot pan it goes.
 
Khane

Khane

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You can do it in reverse to avoid having to let the steak come to room temp beforehand for even cooking. The new Alton Brown method.

Put the steak in a cold oven and set it for 200 or 250. Cook until it's at the desired temperature, then sear in a very hot pan. It also sears much faster and more evenly this way. Comes out even better if you "dry brine" it in the fridge for 4-6 hours before hand (don't do it longer than 24 hours).

www.cookingchanneltv.com

Reverse-Sear Ribeye Steak: Reloaded

Get Reverse-Sear Ribeye Steak: Reloaded Recipe from Cooking Channel
www.cookingchanneltv.com www.cookingchanneltv.com

He did this in one of the new episodes of Good Eats and I've done it a few times since. It makes sense and every steak I've cooked this way has come out perfectly with almost no grey band.

Disclaimer: Unless you like eating a steak that's on the underdone side of rare cook it to like 126-127 degrees before removing from the oven for a perfect medium rare. 120 degrees is... still mooing.
 
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Khane

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What I wanna know is where do people find tortillas that big? I'm lucky to find something even half as big as that.

That sounded exactly as gay as I intended
 
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mkopec

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Alasliasolonik said:
Shepherds pie for us tonight to go with your rack of lamb. We made this a few weeks back but i wanted to try a few other things with it.

Sam the cooking guy channel is great for some easy and very yummy dishes. Weve made almost everything hes posted and its all been VERY good. Simple but different.



Im going to do the taters in a seperate pyrex this time to get them a tad less soggy.

View attachment 252272
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There used to be a place that we dined in a few times that served a Sheppard pie, but instead of ground meat, they used shredded beef shoulder roast with a thick gravy as the meat layer that held it together. Man that was the shit.
 
Fogel

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Khane said:
What I wanna know is where do people find tortillas that big? I'm lucky to find something even half as big as that.

That sounded exactly as gay as I intended
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Find a mexican grocery store in your area, Lanx Lanx has to do the same thing with chinese grocers if he wants to find some choy sum
 
Soygen

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Khane said:
What I wanna know is where do people find tortillas that big? I'm lucky to find something even half as big as that.

That sounded exactly as gay as I intended
Click to expand...
He lives in San Diego. Mexicans just throw them all over the place down there.
 
Deathwing

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Fogel said:
Find a mexican grocery store in your area, Lanx Lanx has to do the same thing with chinese grocers if he wants to find some choy sum
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Khane lives in the NE, likelihood of Mexican grocers is much reduced. But he makes up for it with fine Canadian imports! Cheese curds and bagged milk for everyone!
 
Khane

Khane

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Aldi's... I always forget about that place because the one near me is tucked behind a bunch of other buildings and completely off the radar. I'll give that a shot
 
Alex

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What's y'alls' favorite instant pot short rib recipes? I've had my instant pot for quite a while and have never made short ribs with it yet.
 
chaos

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I do short ribs from time to time.Salt and pepper, sear, throw it in there with some stock, thyme, rosemary, garlic, anddiced tomatoes.Or subsitute chipotle peppers for the tomatoes.
 
Lanx

Lanx

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so i did the rack of lamb yesterday, since my wife kept on wanting more pies lulz, easy sous vide and sear, lamb has never been so easy. while that was going on i had a 4lb pork butt and decided to make pulled pork again (i was wavering between this and char siu, but this week i'm staying away from asian), but even then i had to use soy and sake for flavor cuz most of the recipes i see for pulled pork is just to lather it up w/ bbq sauce
 
mkopec

mkopec

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Short ribs I mainly use to make beef stock or any type of beefy type soup. Roast them in oven at 400F with seasoning, then when nice and brown throw them into make stock.
 
Khane

Khane

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mkopec said:
Short ribs I mainly use to make beef stock or any type of beefy type soup. Roast them in oven at 400F with seasoning, then when nice and brown throw them into make stock.
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Huh? Short Ribs are one of the best parts of the cow. What a damn waste...
 
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