Gravy's Cooking Thread

Discussion in 'Grown Up Stuff & Business' started by chaos, Dec 17, 2012.

  1. Flaw Active Member

    Flaw
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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
     
  2. Lanx 周潤發
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    sorry, it's even more apparent since it's white, lol.

    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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  3. Hekotat FoH nuclear response team
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    Mine are actually Copper Ceramic or some shit, I've never had food slide off like this.
     
  4. 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.
     
  5. Ao-
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    Yeah, they were the first consumer grade one. Get a bin to go with it.
     
  6. Hekotat FoH nuclear response team
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    Yea I was looking at the bin and lid that matches.
     
  7. Lanx 周潤發
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  8. lurkingdirk Well-Known Member

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    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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  9. Hekotat FoH nuclear response team
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  10. Mrs. Gravy Quite Saucy
    QUITE SAUCY

    Mrs. Gravy
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    Me likey...will order tonight. I want to try "bigger" food than what fits in the stock pot.
     
  11. TJT Adrenaline Junkie
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  12. lurkingdirk Well-Known Member

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    I do too. I make bread and butter pickles every year and we eat some kind of pickle at almost every dinner.
     
  13. Ao-
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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.
     
  14. lurkingdirk Well-Known Member

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    Both of those ideas seem terrible to me.
     
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  15. Xarpolis Life's a Dream
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    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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  16. DONOR

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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.

    [​IMG]
     
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  17. lurkingdirk Well-Known Member

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  18. Ao-
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    Horny? I'm a veritable swamp downstairs.
     
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