Gravy's Cooking Thread

Sludig said:

Any suggestions on seasoning or should i just season salt and pepper and wing that. Not a lot of herbs on hand

Click to expand...

What do you like to eat flavor wise, what type of sides are you going to do? I mean it's all over the place as far as what can be good. Point being is if you're planning a meal get it all balanced out, and consider the accoutrements. Certain things aren't necessarily going to work if you're going to make if you decide to make something that doesn't pair well with your protein.

If you're just doing a traditional roast chicken with some mashed potatoes and gravy and some roasted or steamed vegetables, you don't need much other than garlic, Rosemary more thyme. You can also marinate it in lemon and olive oil lots of garlic and oregano to do Greek chicken. If you're going to toss it into an oven I would suggest spatchcocking it, and I don't typically remove the backbone like the traditional method is because there's lots of nice crispy bits on there, and it'll render a lot of fat to make a pan sauce.

I agree with some of the other guys about the reverse seer, but I would dry brine, unless you're doing something like a yogurt marinade for Mediterranean, but then there's always beer can chicken if you got the capability.

I'm honestly just shocked you never cooked a whole chicken before

At the end of the day just use a rub that's pre-made that you think tastes good, you don't have to make it yourself, but you can still enjoy a wonderful meal. I do it all the time because it's convenient.

Look I'm not a goddamn chef, but cooking is something that I really do enjoy and I try to master because it's a hobby, and he doesn't like to make good food for yourself and your family, but I've learned enough that there's definitely a balance you have to achieve to make a wonderful meal.

That can be achieved fairly simple, but then you get into that Michelin star realm where it's so technical, but simply amazing, and I'm not anywhere close to that. I just know some good homemade mac and cheese or buttermilk mashed potatoes go very well with some roasted chicken, as long as you season the bird well enough ahead with a dry brine, I'm just a nice flavorful seasoning, you'll do okay as long as you pay attention to your temps, and definitely spatchcock, unless you're going to toss her on a rotisserie.

Sludig said:

Sides? That's awful fancy. Just going to gobble half a bird and slam a monster and nicotine pouch...

Simple, as long as its greasy and tender like a Costco chicken. Hoping to do a fair amount of enjoying the natural flavor of a home grown fat young bird. Just not sure what seasoning Costco uses.

Guess i could use some thyme/ rose M. All our stuff is basically red, paprika, pepper, chile, then garlic/ onion/ salt.

Mainly just worried about cooking method to make sure it's super soft, My mom always cooked us the fry toughest bird so i skipped chicken much of my 20s.

Click to expand...

Whatever, I just look at every meal as what do I need to use to make something that's got maybe some starch and some sort of vegetable along with my protein. Blame the stupid food pyramid if you want to, but that's my mode of cooking.

You can easily cook a wonderful bird in the oven and a roasting pan, spatchcock, head of garlic in, chop up some potatoes and onions, and then maybe a little bit of brussel sprouts or broccoli cauliflower whatever, and slow roast at 300°.

Just need to drizzle a little bit of olive oil or baste with some butter or do a butter or mix under the skin, get your brush out to dip into the renderings and paint your chicken. That's super simple, and you can easily know typically when it's done if you're not retarded.

There are just so many ways to cook the whole chicken that there really isn't a hard one as long as you know what the hell you're doing.

That's why I asked about your side dishes, biggest to me your balance your meal around everything you're making and serving, so that might change up the method in which you cook shit, specifically because you're dealing with times on dishes or whatever, but also something that compliments your amazing roast chicken.

Edit: sorry talk to text, not my strong suit, God damn I tried to actually save recipe when I was trying to say suit.

Captain Suave said:

Anyone have suggestions for a patio-friendly natural gas burner for wok or skillet cooking? I've got gas piped to my patio but I'm having a hell of a time finding a burner solution. I'm looking for something like this without the five-month delivery lead time.

PowerFlamer Natural Gas 160 Fixed Installation and 120 Quick Connector - Long Lead Time - outdoorstirfry.com

PowerFlamer natural gas 160 and 120 stoves with various options.

outdoorstirfry.com

Thanks.

Click to expand...

I have no clue that's why I was asking about somebody suggesting a nice gas grill to replace the current one I have because it's pretty much bitten the dust.

I really wish I had a point to where I could tie up the permanent a fixture on natural gas, but I don't have that with our house unfortunately.

Lanx said:

how many cooking faux pas did she break?

Click to expand...

As cute as she was, that was painful to watch.

Lanx said:

dude her microwave was literally on the floor

Click to expand...

Hence the reason it was everyone.

Rule number one of Western cooking is not to have your microwave below your knee, rule 2 is not to microwave stuff you're cooking, and rule 3 is not to film it.

Fucking Orientals....