Gravy's Cooking Thread

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Flaw

Molten Core Raider
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Looks good.

I love marinating with Galbi sauce from the local Asian market. My wife is Vietnamese and cooks a lot of dishes like those noodles and pork chop. Asians stay skinny by not cooking overly fattening meals like us Americans!

Galbi sauce is probably my favorite tasting marinate
 

Lanx

Oye Ve
<Prior Amod>
60,079
131,385
Don't bring me down bro, not when my nipples are like this.
sorry, it's even more apparent since it's white, lol.

Looks good.

I love marinating with Galbi sauce from the local Asian market. My wife is Vietnamese and cooks a lot of dishes like those noodles and pork chop. Asians stay skinny by not cooking overly fattening meals like us Americans!

Galbi sauce is probably my favorite tasting marinate
that shit is like 99% sugar

if you like to marinade, try using what i use when i make beef jerky

garlic/onions/soy sauce and vinegar

your taste will come from what type of vinegar you use.

white/rice/etc
 
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Hekotat

FoH nuclear response team
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Is the Anova a good choice for a Sous Vide?

I want to jump into the game and I've been thinking of getting one for Christmas.
 

Ao-

¯\_(ツ)_/¯
<WoW Guild Officer>
7,879
507
Is the Anova a good choice for a Sous Vide?

I want to jump into the game and I've been thinking of getting one for Christmas.
Yeah, they were the first consumer grade one. Get a bin to go with it.
 

lurkingdirk

AssHat Taint
<Medals Crew>
39,980
167,035
I just ordered the container and lid. I've been using a big stock pot and tin foil up till now, that looks way better.
 
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Ao-

¯\_(ツ)_/¯
<WoW Guild Officer>
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Can you use the sous video to do pickling?

Also, a friend was talking about using the immersion cooker to brew coffee-beer at sub-boiling temps... that seems odd.
 

Xarpolis

Life's a Dream
14,053
15,565
I'm going to Sous Vide myself a Turkey for thanksgiving. I had to go with the Li'l Butterballs (in the 7-9 lb range) in order to fit the turkey into a very large ziplock bag, but I have a 5 gallon water pot. I should have no problem cooking 2 turkeys this way. I'm going to do a test turkey for Friday and give most of it away to my neighbor. That way I can see if I like setting it at 135 degrees (softer but more moist meat) or going up to 145 (a little firmer and a little less moist). Time will tell. I'm pretty happy about trying this.

The Food Lab Sous Vide Turkey Guide
 
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cabbitcabbit

NeoGaf Donator
2,595
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Got to pop this handsome sum'bitch open today at work. Had to put an order in for it in May but I'm stoked to make a high end tray for a couple friends after thanksgiving.

tf0MAxM.jpg
 
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Hekotat

FoH nuclear response team
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The Anova is 90 bucks today if you have Prime, I went ahead and pulled the trigger. Glad I waited.
 
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