Exactly. Most of the other steakhouses are all about the fluff and pomp.
Gibsons is like "you want the best steak of your life and its steaky steak yumminess? BAM"
Gravy's Cooking Thread
- Thread starter chaos
- Start date
-
Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
Gibsons is like "you want the best steak of your life and its steaky steak yumminess? BAM"
Every time I see a foam on my plate that makes no sense I think of Marcel from Top Chef.
- 48,668
- 229,729
I made steamed mussels last night for the first time. Just a simple recipe with butter, shallots, garlic, wine, and red pepper flakes. Took about 10 minutes to prep and cook and it turned out tasty as fuck.
10/10 would eat again
10/10 would eat again
Borzak
Bronze Baron of the Realm
- 26,196
- 34,536
I asked about it earlier in this thread and eventually bought one.
Never done an egg but for stuff like a wild duck they work great. Cooked done on the inside with a crispy skin and not tough. It was worth the purchase price for me on this alone as I cook a lot of wild duck.
I would assume sous vide would be amazing with lean cuts of meat. I have terrible pork tenderloin luck.
opiate82
Bronze Squire
- 3,078
- 5
- 7,879
- 507
I'm glad we've established how fucking stupid you are.
The best steakhouses use something similar to this:
Salamander Broiler
Gravy
Bronze Squire
- 4,918
- 454
Those so called 'chef' cuts that are supposedly cheaper are nearly as much or more than 'traditional' steaks sometimes.
Other onetime 'cheap' cuts are:
ox-tail (seriously, it's the tail, why $4.99/lb?)
chicken wings (mostly bone, now higher than chicken breast per lb.)
beef chuck roast (fatty, but great flavor, now higher than the ground version of the same cut)
Joeboo
Molten Core Raider
- 8,157
- 140
Chicken wings have been goddamn ridiculous in price for the past year or so. I used to make them at home quite a bit, but finally stopped as it became more expensive to make a meal of chicken wings than a meal out of a filet mignon. Something's not quite right about that.
BrutulTM
Good, bad, I'm the guy with the gun.
- 14,810
- 2,708
The point is that it's not necessary or desirable to sous vide a steak. Sous vide is just an excuse for hipster chefs to bring piece of laboratory equipment into the kitchen and pretend they are smarter than everyone else while making textureless food that has to be cooked again with a normal method once it's done.
chaos
Buzzfeed Editor
- 17,324
- 4,839
One of the intriguing things I was reading about sous vide was the ability to maintain a constant temperature and never overcook your food. So, in theory, I could cook a steak to 125 or 140 or whatever and keep it on for 8 hours and never overcook it. I'm sure that wouldn't work and the protein would become denatured over the long period of time. But it has potential for a few things. Ultimately I agree, I would end up using it very rarely if ever.
- 48,668
- 229,729
I want to try it once. I have no desire to make it a regular thing, though perhaps it will be so delicious I won't be able to resist doing it more.
dunno. It's just kind of intriguing.
dunno. It's just kind of intriguing.
- 17,006
- 8,026
Not desirable? Sous vide steak is easy! Grilling steak so that it carries over to that perfect 125 is really hard. How thick is your steak? How even is the heating(coals)? Did you stick the probe thermometer in the right place? Or are you good enough to do it with the finger poking method?
Sous vide bypasses all of that. Soak in hot water for probably as long as it would take to setup the grill, sear it, eat it. You don't even have to worry about carry over. But you probably should let it rest anyway so it doesn't bleed everywhere. And while the steak is soaking, you can get the rest of the meal prepared. It's really all in convenience. Sous vide might produce a bit more juicy pink/red area, but that alone is not enough to justify the cost unless you're making really expensive steak.
opiate82
Bronze Squire
- 3,078
- 5
I can attest that once you have the sous-vide equipment (which again, can be as little as a small ice-chest, hot water from your tap, a ziplock bag, and a thermometer) it is WAY easier to sous-vide cook a steak than it is to grill it. And it turns out just as good as a grilled steak, and better than a grilled steak the thicker the cut due to the even cooking of the entire steak.
Abefroman
Naxxramas 1.0 Raider
- 12,594
- 11,938
1 can green curry paste(Maesri brand)
2 cans coconut milk
1 can bamboo shoots
assorted veggies for stir fry.
Fish sauce
sugar
basmati rice.
Chicken, pork, beef, fish, seafood( whatever you want)
Take the can of curry paste and stir fry it in 1 Tbsp of Veggie oil.
Add can of coconut milk and mix till paste is disolved.
Add a pound of your desired meat sliced how you want it and simmer for 5 min.
Add other can of coconut milk and bring to boil.
Throw in your veggies, bamboo shoots, a couple Tbsp of fish sauce and a Tbsp of sugar and let simmer for around 5 min.
Ladle over white rice and enjoy. The longer you stir fry the paste in the oil the hotter your dish will be. Adjust to your taste.
Gravy
Bronze Squire
- 4,918
- 454
You start costing it all out, and going out for wings isn't much more expensive than making them yourself. I'll have the steak, please.