Gravy's Cooking Thread

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Intrinsic

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lurkingdirk_sl said:
Let us know how they work out.

I'm thinking of doing an extensive taco bar for New Years Eve. We're going to have about 50 people in the house, from kids to oldies. Who doesn't love a good build-your-own taco bar that can be grazed at whenever the mood strikes during a party evening?

Anyone have any amazing taco tricks for such an occasion?
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Also used this recipe last night and it was very awesome. The market was out of pork butt so I used tenderloin but still loved it. Big hit at the party.
 
Deathwing

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Intrinsic_sl said:
Also used this recipe last night and it was very awesome. The market was out of pork butt so I used tenderloin but still loved it. Big hit at the party.
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I wouldn't suggest doing that again. It's a bad habit to think tenderloin and butt are interchangeable. Tenderloin doesn't have the fat or connective tissue to stand up to long cook times. You're really just ruining a pricey piece of pork and then covering up for it with the stuff you add later.
 
Intrinsic

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Deathwing_sl said:
I wouldn't suggest doing that again. It's a bad habit to think tenderloin and butt are interchangeable. Tenderloin doesn't have the fat or connective tissue to stand up to long cook times. You're really just ruining a pricey piece of pork and then covering up for it with the stuff you add later.
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Oh yeah was under no illusion that the tenderloin was a replacement, but it was like 3 in the afternoon and had to make a quick decision. Next time I'll do it the correct way. I mean it was only like $10 with my Kroger card, yo!
 
Ao-

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BoldW_sl said:
A friend made this once. It was not good. I think a good steak really needs a sear on it. This tasted like hot raw meat - had the texture of it too.
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Did you watch the video? 2:17 it SPECIFICALLY states about finishing it properly.

You're supposed to sear the shit out of the meat at the highest temperature you can manage for the shortest time on the edges (and flats) in order to serve it properly.


Or are you talking that your friend undercooked it (or that your like your steak done like a hockeypuck)?
 
BoldW

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Ao-_sl said:
Did you watch the video? 2:17 it SPECIFICALLY states about finishing it properly.

You're supposed to sear the shit out of the meat at the highest temperature you can manage for the shortest time on the edges (and flats) in order to serve it properly.


Or are you talking that your friend undercooked it (or that your like your steak done like a hockeypuck)?
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No I didn't, and neither, apparently, did my friend.

I'm assuming you tried it and it was great?
 
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BoldW_sl said:
No I didn't, and neither, apparently, did my friend.

I'm assuming you tried it and it was great?
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Yeah, it was great. I like my steak rare though, so if you don't it gets a bit more involved. Because sous vide is about fine-grain temperature control, if you like your steak medium well or well, don't bother with it.
 
BoldW

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Medium medium-rare here. I will chock that last experience up to stupidity and be open to trying it again sometime.
 
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lurkingdirk_sl said:
Undercooked chicken has vastly worse consequences than undercooked beef.
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He didn't say it was undercooked. He said he cooked it with Sous Vide
tongue.png

The entire point is fine temperature control and thoroughly similar temperature gradients. My comment above about liking medium-well/well is only because of the amount of prep-work needed for sous vide, not because you can't cook it to that level.

Personally I'd think that would be great. Get that water up to 170 (ish, just below), bag the chicken, and toss it in.



What do you guys use to measure temp btw? Just a thermapen?
 
Falstaff

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I didn't make it myself, but I did eat it at a Michelin 3 star restaurant in Chicago so I hoped that they would sous vide it to the proper temperature...
 
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