Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
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Rope
Silver Knight of the Realm
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Do you? -.-
This is my go-to cookie.
Ranger Cookies (Quaker Oats Version)
1/2 lb. (2 sticks) margarine or butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (optional)
2 cup Quaker. Oats (quick or old fashioned, uncooked)
2 cup corn flakes cereal
1/2 cup shredded coconut
1/2 cup chopped nuts
Heat oven to 350:F. In large bowl, beat margarine and
sugars until creamy. Add eggs and vanilla; beat well.
Add combined flour, baking soda, baking powder and
salt; mix well. Add oats, corn flakes, coconut and
nuts; mix well. Drop dough by heaping tablespoonfuls
onto ungreased cookie sheets. Bake 10 to 12 minutes or
until light golden brown. Cool 1 minute on cookie
sheets; remove to wire rack. Cool completely. Store
tightly covered. Servings: 2 DOZEN LARGE COOKIES
Gravy
Bronze Squire
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Does this cookie come out crunchy or chewy? I think I've had these before, but I can't remember.
And are you cookie bakers using salted or unsalted butter? I've been assuming salted.
Rope
Silver Knight of the Realm
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Cook it less if you want chewy, more for crunchy. My oven is an old bag of shit so I can't give you a time for chewy/crunchy. I think I do 12 min for chewy and 15 for "I forgot I was baking cookies."
I use salted.
Big Phoenix
Pronouns: zie/zhem/zer
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Actually if you really like chewy cookies, use bread flour. If you like puffy cake flour will do wonders. That is the nice thing about baking, you understand the properties/what each ingredient contributes, you can modifiy recipes and they'll turn out exactly like you'd expect (and the same every time if you're meticulous).
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Speaking of cookies...
The Food Lab: The Science of the Best Chocolate Chip Cookies | Serious Eats: Sweets
I'd love to try that, but I'm not sure I want to go to that hassle. I'd love to eat those cookies though.
The Food Lab: The Science of the Best Chocolate Chip Cookies | Serious Eats: Sweets
I'd love to try that, but I'm not sure I want to go to that hassle. I'd love to eat those cookies though.
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Pot sticker recipe, please.
I don't see how anything cooked in an old bag of shit would taste good. Incidentally, is that an old bag, or old shit?
I don't know if it was posted here, so I apologise if this is a repost, but in addition to the chicken last night, I made ramen soup. It is very easy, and very delicious.
Prepare Your Tastebuds For Ecstasy...How To Make Authentic Ramen - Ned Hardy | Ned Hardy
Made the marcona almond blondies recipe from this month's food and wine.
With 3.5 tablespoons of Balcones Brimstone Smoked Corn Whiskey.
Cooling right now - the batter was unbelievable.
With 3.5 tablespoons of Balcones Brimstone Smoked Corn Whiskey.
Cooling right now - the batter was unbelievable.
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For you plebs that don't get this awesome periodical. AKA, Top Chef's only sponsor you can name off the top of your head:
http://www.foodandwine.com/recipes/m...lmond-blondies
How does one smoke a whiskey? Do you smoke the corn? The mash? Do you percolate the finished product with smoke? Or just mix in liquid smoke?
http://www.foodandwine.com/recipes/m...lmond-blondies
How does one smoke a whiskey? Do you smoke the corn? The mash? Do you percolate the finished product with smoke? Or just mix in liquid smoke?
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Barrels are usually charred (though not always). Normally it's smoked malt (the corn or other additives).
And peat-moss smoked malt is part of what gives Scotch it smokey flavor, and I've not seen that start giving people [non-liver] cancer yet.
Adebisi
Clump of Cells
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Did some pork tenderloin in the ghetto sous vide today
Another SV bonus that I didn't think about is that it frees up the oven for other dinner components. In this case it was the roasted butternut squash. Side is pickled cucumber and onions.
Yep - I tried to plate it nice. I need practice
Another SV bonus that I didn't think about is that it frees up the oven for other dinner components. In this case it was the roasted butternut squash. Side is pickled cucumber and onions.
Yep - I tried to plate it nice. I need practice
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BrutulTM
Good, bad, I'm the guy with the gun.
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The Good Eats episode on Chocolate Chip Cookies had 3 recipes depending on how you like them.
And you should always bake with unsalted butter so you don't fuck up the amount of salt in your finished product.
Alton Brown's Cookie Recipe 1: The Thin
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
Alton Brown's Cookie Recipe 2: The Puffy
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
Alton Brown's Cookie Recipe 3: The Chewy
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
Alton Brown's Cookie Recipe 2: The Puffy
1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
2 eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.
With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
Alton Brown's Cookie Recipe 3: The Chewy
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
And you should always bake with unsalted butter so you don't fuck up the amount of salt in your finished product.
BrutulTM
Good, bad, I'm the guy with the gun.
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You always put onions in with those quick-pickled cucumbers. It is delicious.