moonarchia
The Scientific Shitlord
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Gravy's Cooking Thread
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popsicledeath
Potato del Grande
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I think I just make shit up each time. Have done it with cream of mushroom soup. Done a beef gravy (from scratch and using a packet) and added sour cream. It's like chili for me where I just wing it and then when really good wish I'd written it down.
To get a sense for ratios and temps I usually reference America's Test Kitchen or Serious Eats since they typically do a lot of testing. Joy of Cooking is good because it's basic but has so many recipes and info it's a good place to start and tweak from.
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Yeah, that's pretty much what I do. Basic beef gravy, and end up adding sour cream, paprika (prefer smoked), and some fresh herbs like Dill and parsley.
Just have to screw around with the ratios based upon how much meat you're cooking, and how much fat you can render. Might end up having to have more beef broth for sour cream dependent upon the viscosity I'm looking for.
You can also use a little bit of a pasta water from the egg noodles you cook to help thicken things up.
Never hurts to buy a pioneer roasted beef gravy packet and then just jazz it up if you're just doing a weeknight meal with the appropriate additions to get it that stroganoff flavor profile.
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Used the infrared burner on the grill the other night to make our basil pork and shrimp in the wok, and it turned out great. Just have to get my mise en place down to shuttle ingredients in and out of the wok. All in all, was very happy with the results, we're going to make some more this weekend at some point with some different proteins and vegetables. That burner gets way hotter than I can achieve on my stove, and I don't have to worry about it smelling up the house.
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Falstaff
Ahn'Qiraj Raider
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Have made this a few times, my first experience with stroganoff. Not very involved just a lot of ingredients which may be on the opposite end of the spectrum from what you are looking for. You can ignore the meatball part and skip to 10:37.
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Sanrith Descartes
You have insufficient privileges to reply here.
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Best beef stroganoff I ever ate was at this place in Fort Lauderdale decades ago. They made it with chunks of Prime Rib. Outstanding.
www.heidelbergfl.com
See What's for Dinner - German Food Fort Lauderdale
Come eat dinner the German way on Monday through Friday from 3.00 pm to 10.00 pm, & Saturday & Sunday from 4.00 pm to 10.30 pm.
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Lanx
<Prior Amod>
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in an effort to be rid of pfoa entirely, i am sacrificing my treasured zojirushi rice cooker, it is lined w/ teflon, with the ninja foodi
it has a ceramic coated bowl, the one bonus i like about it is that the air fryer is built in and goes to 450 and since it's 8qt, it'll replace my 6qt instapot (which i have no issue w/, it's been great and the bowl is stainless)
it has a ceramic coated bowl, the one bonus i like about it is that the air fryer is built in and goes to 450 and since it's 8qt, it'll replace my 6qt instapot (which i have no issue w/, it's been great and the bowl is stainless)
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Koushirou
Log Wizard
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in an effort to be rid of pfoa entirely, i am sacrificing my treasured zojirushi rice cooker, it is lined w/ teflon, with the ninja foodi
it has a ceramic coated bowl, the one bonus i like about it is that the air fryer is built in and goes to 450 and since it's 8qt, it'll replace my 6qt instapot (which i have no issue w/, it's been great and the bowl is stainless)
And here I was just about to brag to you that I finally got the Zojirushi you recommended (I do love this thing so far).
Lanx
<Prior Amod>
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i would keep it lulz, i just made rice w/ this foodi to test and it sux...
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moonarchia
The Scientific Shitlord
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Gavinmad
Mr. Poopybutthole
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I did thicken it up with corn starch, it was just too much sauce. It's easy to mess up when you're making a slow-cooker sized meal and just sorta flying by the seat of your pants, but I think going forward I'll have the process ironed out a bit better. The important thing was that it didn't taste how it looked.
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popsicledeath
Potato del Grande
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A lot of stuff tastes better the worse it looks. I've made some pretty dingy looking country gravy that tasted amazing because I deglazed the pan instead of getting a fresh pan or didn't rinse the meat (wtf) to make sure the gravy looked pristine white. Same with Alfredo. Why waste all that flavor. But it's not always going to look great.
Edit: reverse can be true, too. Did a sous vide pork tenderloin that looked typical grey out of the water bath. Girlfriend started a mustard style sauce with juices. Seered off the pork, deglazed the pan with shaoxing China wine and a little Worcestershire. Made the meat taste and look better and turned the sauce from unappetizing grey looking to darker color that was one of my better make shit up sauces.
Still hate trying to seer meat after sous vide because it's always so sticky, but was perfect for that instance. And still want to get a culinary torch as my next gadget.
Edit: reverse can be true, too. Did a sous vide pork tenderloin that looked typical grey out of the water bath. Girlfriend started a mustard style sauce with juices. Seered off the pork, deglazed the pan with shaoxing China wine and a little Worcestershire. Made the meat taste and look better and turned the sauce from unappetizing grey looking to darker color that was one of my better make shit up sauces.
Still hate trying to seer meat after sous vide because it's always so sticky, but was perfect for that instance. And still want to get a culinary torch as my next gadget.
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Kiki
Log Wizard
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Like it sticks to the pan? That just means it's not done cooking. Get the pan hot, thin layer of oil, and leave it on until it doesn't stick like glue.
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I guess it's just all the fat and gelatin from the connective tissue that rendered out from that particular cut? What was the original roast you used?