Gravy's Cooking Thread
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Good deal. I've got some quail that got lost in the shuffle and wanted to add it to Christmas dinner. I don't remember when I put it in, but I might be a year and a half old. I just get leery of those types of things.
Thanks guys, and Merry Christmas. Hope everybody's making something delicious.
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ToeMissile
Pronouns: zie/zhem/zer
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Rajaah
Honorable Member
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Question for anyone familiar with Ghee. I've got a sealed jar of it here and the base of the jar has this brown discoloration. Is that normal or has it gone bad? It's been in the cabinet for a while and is a couple months past the sell-by date. Given that it's sealed and not far off from the date, I'm hoping it's still good and the discoloration is just normal settling of some sort. If it really has gone bad, I'll throw it out obviously.
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TJT
Mr. Poopybutthole
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popsicledeath
Potato del Grande
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Strange. I had some pink salt ghee that separated similarly, with patches of visible salt. Tossed it out, but wonder if you can warm and remix it. Or if keeping it refrigerated would keep it from separating.
Rajaah
Honorable Member
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I'm gonna use the ghee for buttering steaks. Been using regular butter for a bit now, so now I can stop buying it and use ghee instead. I have about 1 ribeye a week, sometimes 2, sometimes filet mignon or top sirloin. I get them from Omaha Steaks in big orders every few months, in addition to sometimes just getting ribeyes at the store. Ribeye really is the best for the price IMO.
Angerz
Trakanon Raider
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the additives may have separated, but since ghee has all the milk fats removed, it is basically the same as any oil (very similar to coconut oil). You probably could have mixed them back in.
You can tell when Ghee has gone bad cause it will actively smell rancid. Well, allegedly, I've never had it happen, but it shouldnt happen for at least a 6 months to a year past the date on the jar, and really only if opened. Assuming it was stored properly, anyway (again, like you would store any other oil, out of direct sun, not too hot, etc)
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LiquidDeath
Magnus Deadlift the Fucktiger
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LiquidDeath
Magnus Deadlift the Fucktiger
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Lanx
<Prior Amod>
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new years, one text my wife gets
"what kind of oil does lanx use"?
i'm like???
it's not about the oil, it's about the cooking method, are we stir frying? baking? are we using shit like teflon?
i'm like you want to be healthy? maybe you find new ways of cooking and ingredients, we're both asian but we've cut down our rice intake by many literal pounds of rice, we don't want the beetus...
i go through all this and then i just ask out of the blue
wtf kind of oil is "she" using then, to ask that weird ass question?
answer:
avocado oil
oh i can't help that bitch, she's too far gone w/ that fufu shit
"what kind of oil does lanx use"?
i'm like???
it's not about the oil, it's about the cooking method, are we stir frying? baking? are we using shit like teflon?
i'm like you want to be healthy? maybe you find new ways of cooking and ingredients, we're both asian but we've cut down our rice intake by many literal pounds of rice, we don't want the beetus...
i go through all this and then i just ask out of the blue
wtf kind of oil is "she" using then, to ask that weird ass question?
answer:
avocado oil
oh i can't help that bitch, she's too far gone w/ that fufu shit
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Gavinmad
Mr. Poopybutthole
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This is gonna sound dumb but I need suggestions for ways to cook assorted chicken pieces. Ordered a beef bundle from the butcher a couple months ago and it came with some cut up and bagged chickens, and I thawed one out just to sorta see what I was dealing with. In the past I've always cooked multiples of the same piece (breasts, thighs, etc) so I'm at a little bit of a loss. And before anyone says the obvious, no I don't have a deep fryer or I wouldn't be asking for suggestions.
popsicledeath
Potato del Grande
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Not sure what tools are available, but sous vide makes it easy to get variable pieces of meat to the same temp. Similar idea behind slow cooking or braising where it's all only ever going to get so hot, so harder to overcook and dry pieces out like in an oven.
Can do curry, chilli, stew type of dishes with whole pieces in a deep pan or dutch oven (for extra space and a heavy/tight lid). Removing meat from bones after, or serve the chicken on its own, and the rest over rice or whatever.
Depends a lot on tools and ingredients available and what kind of food one likes, but I'm sure people could find or make up some specific recipes with more info.
Can do curry, chilli, stew type of dishes with whole pieces in a deep pan or dutch oven (for extra space and a heavy/tight lid). Removing meat from bones after, or serve the chicken on its own, and the rest over rice or whatever.
Depends a lot on tools and ingredients available and what kind of food one likes, but I'm sure people could find or make up some specific recipes with more info.
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Ninen
Ahn'Qiraj Raider
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There are very few cultures on this earth that don't eat some form of a bird stewed in something. So on top of all the tasty tasty breaded and (deep) fried bird only cooks, you have nearly any sauce or flavor profile you want.
Figure out where you want to go with this meal and that'll inform what you put in the pot with the bird.
Most of those recipes will follow the same stewed meat outline: med-high heat and frequent turning the meat to put some color on it/build fond/maillard reaction, add stuff, cover, simmer, serve.
Figure out where you want to go with this meal and that'll inform what you put in the pot with the bird.
Most of those recipes will follow the same stewed meat outline: med-high heat and frequent turning the meat to put some color on it/build fond/maillard reaction, add stuff, cover, simmer, serve.
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