Gravy's Cooking Thread

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Siliconemelons

Siliconemelons

Naxxramas 1.0 Raider
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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

<Prior Amod>
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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

<Prior Amod>
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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

Egg Nazi
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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

ToeMissile

Pronouns: zie/zhem/zer
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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
 
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