Gravy's Cooking Thread

He's good in Masterchef -- more praise and less shouting. But yeah, he's at his best when he's in teacher mode:

Portion them however you want, and put them in the fridge. As long as the temperature is correct (40? F or below) you're fine. Raw ground meats, all poultry, seafood, and variety meats you can leave 1 to 2 days. Raw roasts, steaks, and chops (beef, veal, lamb, and pork) are okay 3 to 5 days.

http://www.foodsafety.gov/keep/charts/storagetimes.html

This was my favorite Kitchen Nightmares episode.

Holy shit, that Amy chick is batshit insane. You almost feel bad for her for being so delusional.

oops dp

Adebisi_sl said:

Question about preparing meat the day before.

In shows like Top Chef, in some challenges they do a lot of prep the day before they actually have to serve the meal. Are there any best practices/tips when it comes to preparing beef/pork the day before serving it?

I have a lot of cooking to do this long weekend, and I wouldn't mind getting some stuff ready ahead of time.

Click to expand...

If it's beef bring it out an hour before you cook it so it can get to room temperature. Don't be a fucking putz and marinate steak. You can also pre-sear your steaks the night before if they are of decent thickness and finish them off in the oven the day of eating. I can give you more advice if you actually post what you are cooking. Meat and pork is too vague. What kind of meat and pork.

On a side note if you want a nice steak at work. Sear it for 3 min on both sides and put it in the fridge without the top on in a tupperware dish. Put top on after it cools. At work simply put that bad boy in for 2 min and you have yourself a nice medium rare seared steak at work.

Adebisi_sl said:

I'm thinking ribs on the BGE. I'd like to cook them the day before then finish them on an open flame with the sauce.

Maybe I just answered my own question

Click to expand...

That works good. Glad I could help!

yup

I'm making beer can chicken tomorrow. What goes best with it, in your opinion?

I want to make BBQ shredded chicken in my crock pot tomorrow. when I make pulled pork, I use root beer as the liquid to cook it in. would that be fine for chicken as well or should I use something different

I thought I'd share this in case other people found it useful. After punchfork closed down, moved to pinterest, and/or became terrible, I've been looking for a replacement.Websiteslike.orgcame up withfoodgawkerwhich, so far, has been a suitable replacement. I really have to have pretty pictures when recipe browsing.

Deathwing_sl said:

Wouldn't refrigerating a steak after searing it ruin the crust?

Click to expand...

no

Eat my saucy boubon (meat)balls.

Whipped this up tonight. Think they turned out really well.

1 1/2 lbs. ground beef
1 cup oatmeal
1 egg
3 cloves of garlic, minced
2 tsp cayenne pepper
5 strips of bacon
1 large onion, diced
3 carrots, sliced
1 cup bourbon
2 cups beef/veggie/chicken stock
1/4 cup dark molasses
1 can tomato paste
salt to taste

In a bowl, mix together ground beef, egg, oatmeal, garlic, cayenne pepper and a pinch of salt. Set aside. In a large skillet, cook the bacon. Set aside, leaving as much grease in pan as possible. Form ground beef mixture into 1-inch balls. Cook the meatballs in the bacon drippings until just browned on all sides. Set aside. Cook onions in pan on medium heat until brown and translucent (add a pad of butter if needed). Turn the heat up to high and add the bourbon. Cook until bourbon reduces by about half. Reduce heat to medium-low. Add stock, molasses, tomato paste and carrots. Cook until sauce thickens, about 30 minutes. Add bacon and stir. Add meatballs, making sure to coat them. Cook for about 5 minutes. Enjoy.