Gravy's Cooking Thread

BrutulTM

BrutulTM

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A lot of steak houses put butter on their steaks. As I always say, you can't make anything worse with cream, butter, or bacon.

I throw butter in the pan cooking various things if I just want them to brown well. Butter makes shit brown.
 
Soygen

Soygen

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Gravy_sl said:
Yesterday was a busy cooking day for me, I grilled 160 hot dogs for my wife's family reunion in an hour. And I didn't get to eat a single one of them. Fucking sodium.
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You haven't handled that many wieners in an hour since your freshman year in college!
 
TJT

TJT

Mr. Poopybutthole
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Made slow cooker BBQ chicken after someone on here mentioned using bone in chicken for it to not be dry. Legs and thighs with a bunch of bbq sauce, vinegar and a spice rub.

And I must say. Damn! Delcious, super fucking easy and lunch for a week. My hat off to whoever brought it up.
 
Lanx

Lanx

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yea i use dark meat to make chicken curry in a crock pot.white meat works ok, but just tastes so much better w/ that bone.
 
D

Droigan

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lanx_sl said:
yea i use dark meat to make chicken curry in a crock pot.white meat works ok, but just tastes so much better w/ that bone.
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Anyone have any tips of a good crock pot to buy somewhere online? Needs to ship internationally. Not very common here and I really want one. Note: I would rather get a really good one, than a plastic tv shop thingy.

Also just went crazy with Hot sauces. I miss Buffalo Wild Wings, so went to their site and looked at their sauces. Ordered 24 bottles. Costs more to ship than the bottles cost. $180 in shipping alone, total $270. 26 pound box shipped from Kansas City to Norway today
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Considered the hotsauce.com site and Blair's but they were out of stock for most sauces that aren't just gimmic hot, IE: you won't taste the sauce or food at all, so went with sauces I know are actually good.
 
Lanx

Lanx

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Norway? you got something like goodwill or 2nd handshop? or even garage sales? there is ALWAYS a cock pot sold for cheap, very few ppl use it, and everyone gets one as either a present or a wedding gift. (which means it'll probably be used maybe once)

looks like this site is the distributor for norway
http://shop.acreto.se/Husgeraad/Crock-Pot

i don't speak, whatever that language is, it's like 595sek for the cheapest one, which is about 70bucks, doesn't seem so bad.

also it's said you can pick up a Rival from jernia.no, whatever that is.
 
chaos

chaos

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Got a brisket on for Wednesday, my dad is coming so I want to show him this. Plan on doing steaks as well while he is here.

Next week I am going to try short ribs. 72 hours is just ugh.
 
Khane

Khane

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Man why do they need to be in there for 72 hours? You can get delicious, fall apart short ribs in the oven in like 4 hours if you braise them properly.
 
Lanx

Lanx

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Oh btw, just came back from Maui, stayed at a BnB, they had fresh mangos from their own trees and shit. Took out their knife, dull as shit. Flipped over the coffee mug and used the bottom as a ghetto stone. Took off my belt, used it as a strop. Gonna be going to Outer Banks in a vacation home w/ friends in 2 months, i'll just take this cute bamboo cutting board that slides out w/ 2 knives and my barber strop.
 
Soygen

Soygen

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I have a mango tree in my backyard. This is a good time of year! In a month, I'll be sick of them.
 
Khane

Khane

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Yea you're right, though not double. 4 hours at 250.

Still though, 4 hours at 250 or 72 hours at ~140? Why do they say to do them for so long? They are small, bone in cuts.
 
chaos

chaos

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The Modernist Cuisine jank says that higher heat causes tendons/ligaments/etc to shrink, which contracts the meat and squeezes out juices and such. Lower temp for longer = no shrinkage, more juicy, tender meat.

Now, why it has to be 72 as opposed to 48 or 24 or even 8 hours, I have no idea. But I did the brisket for 48 hours and it came out pretty much perfect as the Internet says it would. The Internet knows all and sees all, only a fool would challenge her. Those Modernist Cuisine people have much, much more time and money to spend experimenting than me. if they say it needs 72 hours, then 72 hours it is.
 
Soygen

Soygen

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Yes, but the container you're cooking the bags in may lose water on a very long cook. I've never done anything in my sous vide for 3 days, so I'm not sure how much water you lose. I use a pretty big cooking tank, though, so even if there was a decent amount of loss, I could probably leave as is.
 
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