Gravy's Cooking Thread

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Lanx

Lanx

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also, having had dim sum in forever i said fuck it, i'm gonna make my own dim sum

holy shit, who knew i had to buy a huge ass steamer
ce61a2aa567b0e4be661ab693fbf4beb.png


also in a weird about way thanks BrutulTM BrutulTM , while i was in nyc i was looking for that 3x samyang spicey noodle to see if you could buy online.

anyway no luck, oh well but a family friend said try 99 ranch, i'm not too familiar with them since they focus on taiwainese brands mostly, but right now (i don't know if they always do this), they have free fed ex shipping on orders over 50$ and you can stack a 12% discount on top with "ranch88"

which i know is weird cuz there is also a chain of 88 ranch as well.
 
Last edited:
BrutulTM

BrutulTM

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You couldn't just steam it in a wok with a bamboo steamer? I haven't gone that far into Dim Sum but it works for the dumplings I've tried.
 
Lanx

Lanx

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BrutulTM said:
You couldn't just steam it in a wok with a bamboo steamer? I haven't gone that far into Dim Sum but it works for the dumplings I've tried.
Click to expand...
not premade ones,

making it from scratch you need it flat then roll it up

03ed6272fad74940db81f7b7aa6761dc.png


i could do small flat plates in a bamboo steamer... but this seems to just solve that messy problem.

this lady has wide steamer and a small plate
 
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Alex

Alex

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Lanx said:
wow these work amazing
4c39321f3662c4a896fc377eb14d98fa.png


i've been using, just this flat piece of chainmail, that is worthless at cleaning
132d25111c62ead49592cf652d785ce6.png

you can't hold and you end up bunching it up into a ball

the chainmail with silicone inserts are so much better, you can hold it like a sponge, but you get that "flex" and squeeze, i much prefer this than chainmail wrapped around a regular porous sponge b/c theres no need to soak up water, you just have to put your pan on the sink and run water for like 5seconds, it's a quick scrub.

but now that they have good leverage i'll use em to redo the seasonings
Click to expand...

They can get pretty groady pretty quick. But they are very effective.
 
Springbok

Springbok

Karen
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First pork loin of the season. Peppercorn, garlic, sweet chili. 8.5/10
 

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Aychamo BanBan

Aychamo BanBan

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Lanx said:
also, having had dim sum in forever i said fuck it, i'm gonna make my own dim sum

holy shit, who knew i had to buy a huge ass steamer
ce61a2aa567b0e4be661ab693fbf4beb.png


also in a weird about way thanks BrutulTM BrutulTM , while i was in nyc i was looking for that 3x samyang spicey noodle to see if you could buy online.

anyway no luck, oh well but a family friend said try 99 ranch, i'm not too familiar with them since they focus on taiwainese brands mostly, but right now (i don't know if they always do this), they have free fed ex shipping on orders over 50$ and you can stack a 12% discount on top with "ranch88"

which i know is weird cuz there is also a chain of 88 ranch as well.
Click to expand...

You ever made bao? Had some bao with like pork or something years ago. I can still taste it, it was so damn good. I've looked up recipes online but man, it seems like it's a work of art.
 
Lanx

Lanx

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Falxy-US said:
You ever made bao? Had some bao with like pork or something years ago. I can still taste it, it was so damn good. I've looked up recipes online but man, it seems like it's a work of art.
Click to expand...
bao basically just means bun

of the more famous, you either had white

steamed
e7d0557867f5581d5c6027dabd1bf1d0.png


or baked
bc161a62ec39a5cdf37ef17667e9e5da.png


also with the same filling, which is called char siu, which is basically roast pork. i've made the steam buns b4.

i prefer the baked myself, but i've made it known, i'm a shit baker.

or maybe youre talking about

xiao long bao
6a75717a2592c2dd24452f950849b84a.png


where it's actually more like roast pork dumplings and the juices are all inside that magical wrapping, thats a lot of work too.
 
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Aychamo BanBan

Aychamo BanBan

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Lanx said:
bao basically just means bun

of the more famous, you either had white

steamed
e7d0557867f5581d5c6027dabd1bf1d0.png


or baked
bc161a62ec39a5cdf37ef17667e9e5da.png


also with the same filling, which is called char siu, which is basically roast pork. i've made the steam buns b4.

i prefer the baked myself, but i've made it known, i'm a shit baker.

or maybe youre talking about

xiao long bao
6a75717a2592c2dd24452f950849b84a.png


where it's actually more like roast pork dumplings and the juices are all inside that magical wrapping, thats a lot of work too.
Click to expand...

Yummmmm. I had the white steamed!!
 
fresh

fresh

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I ran a food truck a couple years ago and we would go through 200-300 pork steam buns an hour. They cost about .15 cents to make and we sold them 3/$10.

The buns are too sweet for personally, especially since the pork filling is often sweet as well. I prefer kai thawt as a filling, almost has a chicken and waffles vibe with some sweet chili sauce.
 
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Lanx

Lanx

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so this was a failure
7b3f8281cba898d9959a43a484ff0c0e.png

83394dc2593b353c2ab8bb087aaa06a9.png


i made batter for 3 trays, and couldn't roll up one, i'll try again next time with a different recipe, thickness.

milk bread seems to be a success
20210403_112756.jpg


honestly i believe i stuffed it WAY too much, that loaf should probably be half

i can freeze dough right? this was too much to make, heck i just cooked it and can't eat it until like 8 hours later lulz (fasting), wife says it tastes like a chinese bakery, so thats good enough for me.

next time i'll use half the bread in that loaf and freeze the other half

i put the bread in the loaf pan following this


and this recipe
  • 2/3 cup heavy cream (160 ml, at room temperature)
  • ▢ 1 cup milk (plus 1 tablespoon; total 250 ml, at room temperature)
  • ▢ 1 large egg (at room temperature)
  • ▢ 1/3 cup sugar (75 grams)
  • ▢ 1/2 cup cake flour (tap measuring cup to avoid air pockets; 70 grams)
  • ▢ 3 1/2 cups bread flour (tap measuring cup to avoid air pockets; about 500 grams)
  • ▢ 1 tablespoon active dry yeast (11 grams)
  • ▢ 1 1/2 teaspoons salt (7 grams)
 
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Lanx

Lanx

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stupid japanese and their eggs

think i'll put in the time to try omurice and with that, maybe i'll try tamago

youre probably more familiar with it in sushi
2f55a20270d7784c1a25c36ae1412418.png


it's cooked in a rectangular skillet, and you just keep on building layers

09dd21433830c747b8671fa499318c30.png


i believe traditionally they use a copper pan, i have never owned a copper pan, so i opted to find a carbon steel one, all the ones i saw had a teflon coating

then i saw a cast iron one, which i did not want (cuz you have to lift it constantly, and i'm not built like an asian hulk), but this caught my eye

e558b4e0cd59d38873f530bc44e5a788.png
 
Hateyou

Hateyou

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Just tried this randomly. God damn I wish you guys could taste these. Turned out fantastic. Spicy and sweet pork chops.

0A629E86-7918-46AD-8A32-CD3BE3A160A6.jpeg
 
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Hateyou

Hateyou

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TJT said:
You're a fuckin' monster.

I love pineapple on my pizza but even I have limits.
Click to expand...
I actually hate pineapple on pizza and on most anything really, just like them by themselves. I just saw them at the store and said fuck it I’ll try it, if it sucks I just take the pineapple off. Turned out fantastic.
 
Njals

Njals

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TJT said:
You're a fuckin' monster.

I love pineapple on my pizza but even I have limits.
Click to expand...
You should give tacos al pastor marinated in a pineapple chile base then grilled using the top and bottom of a whole pineapple to hold it steady (looks gyro like on the grill) a try, it will change your opinion on pineapple and pork. Fruit and pork chops are awesome together in general though. My go to when they are in season are grilled pears with chops.
 
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Hateyou

Hateyou

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Njals said:
You should give tacos al pastor marinated in a pineapple chile base then grilled using the top and bottom of a whole pineapple to hold it steady (looks gyro like on the grill) a try, it will change your opinion on pineapple and pork. Fruit and pork chops are awesome together in general though. My go to when they are in season are grilled pears with chops.
Click to expand...
Never tried pears. I’ll have to remember that.
 
Lanx

Lanx

<Prior Amod>
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Lanx said:
also, having had dim sum in forever i said fuck it, i'm gonna make my own dim sum

holy shit, who knew i had to buy a huge ass steamer
ce61a2aa567b0e4be661ab693fbf4beb.png


also in a weird about way thanks BrutulTM BrutulTM , while i was in nyc i was looking for that 3x samyang spicey noodle to see if you could buy online.

anyway no luck, oh well but a family friend said try 99 ranch, i'm not too familiar with them since they focus on taiwainese brands mostly, but right now (i don't know if they always do this), they have free fed ex shipping on orders over 50$ and you can stack a 12% discount on top with "ranch88"

which i know is weird cuz there is also a chain of 88 ranch as well.
Click to expand...
ok so i got my package from 99ranch, took a week, but it was amazing.

like the BEST packaging i've ever had, i ordered like 8 glass bottle products? EACH ONE was individually bubble wrapped

they have the same free 50$ shipping and now an april coupon of apr85 if you need "some" asian stuff, they don't have a whole store full to ship, but i'll be making another order soon.

if you guys have a local asian market, youre better off there, if youre like me in the middle of nowhere, well a decent enough option.
 
Lanx

Lanx

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man making that one loaf of milk bread was annoying, decided to just get the zojirushi
6567ab0584864f713e52cc03f263d09c.png



gonna try this bread machine milk bread recipe next

  • 2 and 3/4 Cups or 330g Bread Flour
  • 1 Tablespoon or 15g Dried Milk Powder
  • 1/4 Cup or 50g Granulated White Sugar (You can add up to 75g for a sweeter bun)
  • 1 Large Egg, Room Temperature, 55g each
  • 3/4 Teaspoon or 4g Table Salt
  • 1 and 1/2 Teaspoon or 7g Instant Dry Yeast
  • 1/4 Cup or 60g Unsalted Butter, Melted
  • 1/2 Cup + 1 Tablespoon or 140g Milk
 
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