Khane
Got something right about marriage
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Good old sear in the rear. I actually prefer grilling my steaks that way too. I find that method to be superior.
Gravy's Cooking Thread
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opiate82
Bronze Squire
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Yeah, that is what I meant, connective tissues. Not down with the culinary lingo and got confused.
He was right. Intramuscular fat starts to render at ~124-127. It lubricates the fibrils ("fibers") of the meat, making it taste juicier, and delivering any fat soluble flavor compounds to the tongue. Of course this is true regardless of slow or fast heat, so long as you get it into that temp range.
Most steaks are not cut from parts of cows that have significant connective tissues, or collagen, to break down into gelatin. If they did fast, high heat cooking wouldn't be a good prep method.
@Lurking: Honestly it has the texture of normal poultry, maybe a little different, but it certainly doesn't look, taste, or feel like uncooked meat of any kind.
Gravy
Bronze Squire
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I searched their site, but didn't find directions on how to assemble this thing. I'm not very bright and need leading by the hand.
I'm cooking just for myself this Christmas, so can't be arsed with the traditional Norwegian dishes that takes ages of preparation, so tomorrow it's pork tenderloin, any tips for seasoning? I'm in the mood for something more adventurous than salt&pepper and garlic
Haven't quite decided on what goes with it, I'm thinking of calvados-caramelized onions and fried mushroom, but nothings set in stone.
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I don't have any seasoning suggestions because I think any properly cooked meat should taste awesome with salt and pepper. The lone exception being white meat poultry. Perhaps you need some different preparations? Have you tried beef wellington? Works pretty good with pork as well.
The Master: I don't consider rendering fat as "breaking down". I thought chemical changes were required. But whatever, nit picking.
The Master: I don't consider rendering fat as "breaking down". I thought chemical changes were required. But whatever, nit picking.
Wellington is actually not a bad idea, never done it before though
As for the seasoning, I tend to agree with you, and I'll probably end up doing it the usual way (which is still awesome ofc
).
It is in their, admittedly expensive, book. Really it is buy PID, follow directions on hooking up PID to the electric cable of heating element (be that a rice cooker, a crock pot, a water proof coil of some kind, whatever). That is the only hard part.
@Deathwing: Fair point.
Erronius
<WoW Guild Officer>
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Do Vikings really eat pork tenderloin? Do you drink tea with pinky finger extended?I'm cooking just for myself this Christmas, so can't be arsed with the traditional Norwegian dishes that takes ages of preparation, so tomorrow it's pork tenderloin, any tips for seasoning? I'm in the mood for something more adventurous than salt&pepper and garlicHaven't quite decided on what goes with it, I'm thinking of calvados-caramelized onions and fried mushroom, but nothings set in stone.
God damnit stop saying PID, I'm in between semesters stop doing this to my brain
Erronius
<WoW Guild Officer>
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^ LOL
Last night I about lost my shit. I had two cheesecakes sitting out cooling on the counter, and I didn't want to put plastic wrap on them too soon (water condensation on the inside of the plastic wrap). Or even cover them at all for that matter, they really had a lot of moisture breathing out of them. I don't see the purpose of trying to water-bathe cheesecakes and nesting them in tinfoil to keep water out of the springform so they don't get soggy, if I'm going to end up covering them too soon and having them get soggy that way.
So of course, a cat apparently decided to try the pumpkin cheesecake when I wasn't in the room and I came back to find a spot on it the size of a quarter where the browning was licked off.
I'd considered taking dishes out of a couple cabinets and putting them in there but I didn't think one of those shithead cats would actually try cheesecake.
Last night I about lost my shit. I had two cheesecakes sitting out cooling on the counter, and I didn't want to put plastic wrap on them too soon (water condensation on the inside of the plastic wrap). Or even cover them at all for that matter, they really had a lot of moisture breathing out of them. I don't see the purpose of trying to water-bathe cheesecakes and nesting them in tinfoil to keep water out of the springform so they don't get soggy, if I'm going to end up covering them too soon and having them get soggy that way.
So of course, a cat apparently decided to try the pumpkin cheesecake when I wasn't in the room and I came back to find a spot on it the size of a quarter where the browning was licked off.
I'd considered taking dishes out of a couple cabinets and putting them in there but I didn't think one of those shithead cats would actually try cheesecake.
Gravy
Bronze Squire
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Big Phoenix
Pronouns: zie/zhem/zer
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Roasted carrot soup with yogurt and Dukkah spice, honey glazed ham, and leek and Gruy?re bread pudding ready to go.
I heart cooking. I love how the whole house smells of Dukkah and of ham.
I heart cooking. I love how the whole house smells of Dukkah and of ham.
chaos
Buzzfeed Editor
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We actually did Christmas dinner last night because we're weird. First time I've ever glazed a ham that I can remember. The ham was bangin, yos. Made a key lime pie for my wife too, it was good, next time I'll just do a cheesecake or something instead though.
Erronius
<WoW Guild Officer>
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My family did the same. Had another get-together today but I'm still recovering from yesterdays food coma
