Gravy's Cooking Thread

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Siliconemelons

Siliconemelons

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Never been one for adding stuff to eggs, but will have to try it.

Cooking them slow and never getting the “wet dog” smell is key.

Another rant time- but the wok and induction top are still rocking- wife is asking for fried rice / stir fry more often- the ceramic on these ikea 365s is the best ceramic pan I have used.

I will have to try eggs with cream, that sounds good.
 
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Lanx

Lanx

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Siliconemelons said:
Never been one for adding stuff to eggs, but will have to try it.

Cooking them slow and never getting the “wet dog” smell is key.

Another rant time- but the wok and induction top are still rocking- wife is asking for fried rice / stir fry more often- the ceramic on these ikea 365s is the best ceramic pan I have used.

I will have to try eggs with cream, that sounds good.
Click to expand...
2 tricks i use for fried rice b/c my wife is also like a child when she just wants food,
if you don't have day old rice and youre making fresh
1. use less water than you are used to
2. if you have time, like she won't be hangry, spread the rice on a sheet for surface area, you can also put the sheet of rice in the fridge, and if you

you can also put a fan on it
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Desk Fan Battery Operated, Portable USB Rechargeable Fan, 2000mAh 180° Tilt Folding Personal Fan With Power Display, 5 Speeds Ultra Quiet Table Fan for Desktop, Home, Travel(Black)

you don't have to do everything, but you'll see incremental improvements, i would say the biggest is using less water at cooking.
 
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Siliconemelons

Siliconemelons

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Thx

Yeah, i have been getting fairly decent at getting the rice to where I want it for the purpose - usually less water gets it to be more “day old” the best and quickest.
 
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Lanx

Lanx

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Siliconemelons said:
Thx

Yeah, i have been getting fairly decent at getting the rice to where I want it for the purpose - usually less water gets it to be more “day old” the best and quickest.
Click to expand...
yea don't chase the "day old" rice thing, restaurants use rice straight out of a rice cooker, no restaurant keeps day old rice around, they just adjust the water for fried rice vs rice rice
 
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Deathwing

Deathwing

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Siliconemelons said:
Never been one for adding stuff to eggs, but will have to try it.

Cooking them slow and never getting the “wet dog” smell is key.

Another rant time- but the wok and induction top are still rocking- wife is asking for fried rice / stir fry more often- the ceramic on these ikea 365s is the best ceramic pan I have used.

I will have to try eggs with cream, that sounds good.
Click to expand...
I hesitate to ask....but how do you get wet dog smell with eggs?
 
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Aldarion

Aldarion

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I was wondering the same thing. Only thing I can imagine is that revolting smell you get when you burn scrambled eggs and they turn brown. Doesnt smell like wet dog to me but certainly fucking inedible.

On adding stuff to scrambled eggs: milk or cream isnt optional, thats part of the recipe. Cheese is obviously tasty but it fucks up the texture. Have to confess I've never tried mayo. Maybe I'll try it today for science. Doesnt sound like an immediate no, it could work.
 
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Lanx

Lanx

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something happened w/ eggs, i left xmas day for vacation having bought 5 dozen for less than 2dollars, when i come back they are $4 for a dozen now, i bought that many eggs cuz i was breaking in my new scrambled egg pan
 
ToeMissile

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Lanx said:
something happened w/ eggs, i left xmas day for vacation having bought 5 dozen for less than 2dollars, when i come back they are $4 for a dozen now, i bought that many eggs cuz i was breaking in my new scrambled egg pan
Click to expand...
There's the latest round of bird flu stuff going around
 
Fogel

Fogel

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Lanx said:
something happened w/ eggs, i left xmas day for vacation having bought 5 dozen for less than 2dollars, when i come back they are $4 for a dozen now, i bought that many eggs cuz i was breaking in my new scrambled egg pan
Click to expand...
Do you have a bacon pan for when you want to do eggs and bacon? And don't forget the hash brown pan
 
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Siliconemelons

Siliconemelons

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Eggs in bacon grease was my grandma’s way… it is the way…

Until the wife :( oh that woman, I love her, but…
 
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Dr.Retarded

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Lanx said:
no if i do bacon i either microwave it or use the same egg pan, cuz bacon grease=yum
Click to expand...
If we're doing big breakfast all my bacon goes on a foil line sheet in the oven at 300, and then I drain off the grease, and use it accordingly. Double tablespoon or two and for fried eggs, or use it to do my hash browns.

I also keep a tub of duck fat around for potatoes, and man does duck fat really make a good fried egg. Just wish I could get duck eggs.
 
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Dr.Retarded

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Forget who it was making soup with their coworkers for an office lunch, but this popped up today, and figured it's an easy, tasty looking recipe.

 
Aldarion

Aldarion

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Dr.Retarded said:
If we're doing big breakfast all my bacon goes on a foil line sheet in the oven at 300, and then I drain off the grease, and use it accordingly. Double tablespoon or two and for fried eggs, or use it to do my hash browns.

I also keep a tub of duck fat around for potatoes, and man does duck fat really make a good fried egg. Just wish I could get duck eggs.
Click to expand...
Your post is correct of course - time flies, is it time for our weekly episode of "apparently nobody knows how to cook bacon"?

I mean its right in the name
 
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Dr.Retarded

Dr.Retarded

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Aldarion said:
Your post is correct of course - time flies, is it time for our weekly episode of "apparently nobody knows how to cook bacon"?

I mean its right in the name
Click to expand...
Actually used a nonstick skillet last night to fry up 5 thick pieces for elk burgers my wife wanted for her birthday. Used that neat little trick Test Kitchen taught me, cook it lower, but add just a bit of water to the pan after it gets going a minute or so. Browned up nice, water evaporated, and used some of the grease to saute my shrooms.

Wife's burger turned out perfect, mine was overcooked, but still tasted fine. Think I had it on a hot spot. Damn grill is on its last legs. What do you expect from something probably from Lowe's. Got it for free, and still gave the neighbor a grocery store gift card as a thanks, and I've used the hell out of it.

Too bad there won't be any grill sales anytime soon. Think I might spring for a Weber this time or something similar.
 
Khane

Khane

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Aldarion said:
Your post is correct of course - time flies, is it time for our weekly episode of "apparently nobody knows how to cook bacon"?

I mean its right in the name
Click to expand...

You're supposed to cook it?!
 
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Aldarion

Aldarion

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Dr.Retarded said:
Actually used a nonstick skillet last night to fry up 5 thick pieces for elk burgers my wife wanted for her birthday. Used that neat little trick Test Kitchen taught me, cook it lower, but add just a bit of water to the pan after it gets going a minute or so. Browned up nice, water evaporated, and used some of the grease to saute my shrooms.

Wife's burger turned out perfect, mine was overcooked, but still tasted fine. Think I had it on a hot spot. Damn grill is on its last legs. What do you expect from something probably from Lowe's. Got it for free, and still gave the neighbor a grocery store gift card as a thanks, and I've used the hell out of it.

Too bad there won't be any grill sales anytime soon. Think I might spring for a Weber this time or something similar.
Click to expand...
Did the water trick make it evenly crispy, or leave pieces of unrendered fat on the curly parts? Thats the dealbreaker for me about pan frying.
 
Dr.Retarded

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Aldarion said:
Did the water trick make it evenly crispy, or leave pieces of unrendered fat on the curly parts? Thats the dealbreaker for me about pan frying.
Click to expand...
It was pretty even. First time I tried it and was happy with the results. Had a little wrippling, but it was just on the ends where there was more fat, but everything was crispy.

I think for just doing a few pieces for something like a burger or BLT, it beats heating up the oven and with that the house.

This was super thick cut though and really meaty, so I don't know how it would go with cheaper or thinner strips. Might be a different experience.
 
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