Gravy's Cooking Thread

Mac and Cheese in a crock pot sounds like a bad idea to me. Won't the noodles just be really, really overcooked by the time it's done? Please report back. In theory it's a great idea. I'd like to know how it works out.

I've done crock-pot lasagna, but then again, lasagna noodles take a LONG time to cook if you aren't boiling them first. They need several hours to soften up when you're cooking in a crockpot.

Crockpot mac and cheese should be okay as long as you don't turn the heat up too high after you cook the noodles and everything separate.

I do this with Chili Mac often, no one really gives a crap if macaroni noodles get overcooked, just don't let it scorch and turn into cheese cement.

Since we were just talking chocolate last page, a good read:

The Food Lab: The Best Way to Temper Chocolate | Serious Eats

edit: spoiler alert. Sous vide > all

That isn't so surprising. Chocolate is all about temp control. Sous vide is all about temp control. Lines up.

BrutulTM_sl said:

Have you ever wiped your ass by dipping it in a sous vide bath? Heaven!

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I'll likely never accept an invitation to eat at your home after this post.

Barraco Bisi_sl said:

Alton Brown method steak tonight.

My phone takes horrid pictures indoors.

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That looks awesome.

Barraco Bisi_sl said:

Alton Brown method steak tonight.

My phone takes horrid pictures indoors.

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I'll likely accept an invitation to eat at your home after this post.

Speaking of steak cooking methods, I tried out that food lab frozen steak method and it was one of the best steaks I've ever cooked at home. Perfectly medium rare throughout with almost no grey band at all. I actually couldn't believe it.

Khane_sl said:

Speaking of steak cooking methods, I tried out that food lab frozen steak method and it was one of the best steaks I've ever cooked at home. Perfectly medium rare throughout with almost no grey band at all. I actually couldn't believe it.

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Agree, I've done it twice now and each time came out amazing, the entire steak was pink/red with basically zero grey band, yet I was able to sear the holy shit out of the exterior of the steak. Perfect steak in 10 minutes or less on a super-hot grill.