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Gravy's Cooking Thread
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Siliconemelons
Naxxramas 1.0 Raider
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thinking about getting this to replace my dead pellet grill. I only use it as a smoker I never used the pellet as a "grill" - so this looked cool, more space?
Lanx
<Prior Amod>
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i have one of these that i have used to replace my pellet grill
my pellet grill is not broken, actually i repaired it, but i prefer the vertical smoker, charcoal/wood.
in terms of space? yea i guess, my backyard deck is pretty small so i do notice it
it doesn't apply to you, or it might? check the size but my vertical does not fit a full sized brisket, i have to use the wood trick
and lay it on top of wood to fit
i also do not use this smoker any type of grilling
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LiquidDeath
Magnus Deadlift the Fucktiger
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Congratulations she learned to cook rice without a rice cooker?
I'm assuming you're making fun of her because she's doing just a boiling pot method? Also a retarded influencer / cooking channel like the thousands upon thousands of others out there of people rediscovering how to actually do anything in the kitchen.
Am I missing something here?
Also, for some reason tick tock stupid videos that people have been linking in various threads seem to stop playing and are loading randomly. Is anybody else having that issue. Telegram or YouTube or Twitter don't have any of those issues, just seems to be stupid tiktok ching chong stuff.
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I've been so tempted to get one but I just don't have the space for it. I would love to have a flat top though. I typically end up just putting on griddle plate on the gas grill instead.
Speaking of which I need to get a new gas grill, my current ones about shot, but it's done its duty especially for basically getting it for free. I'm honestly thinking about biting the bullet on a Weber, and hoping that maybe memorial Day and 4th of July will have some decent sales.
If anybody else knows a decent gas grill brand to take a look at, I'm all ears, and I would be most appreciative.
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Aldarion
Egg Nazi
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Pretty sure the criticism is that she boiled the rice in a metric shit ton of water then strained it like it was pasta. Which is a pretty bizarre way of cooking rice I have to admit.
That said, I bet it tasted just like any other white rice by the end of the video
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Indans use this method to cook their basmati rice. Even to cook their Bryani rice, they will cook it this method (like pasta) until like 60%-70% done then bake it/cook it Bryani style with either chicken or veg, seasonings and yogurt at the bottom of the pot the rest of the way.
Right or wrong its still cooking something that absorbs hot water (like pasta) so what is really the difference in the end? In fact you might say that this is the safer way to do it on the stove top because the other method (the proper way)you might use too much or not enough water. All sorts of different rice out there that take less or more water. As long as you keep tasting it to see if its done, not to overcook it, I dont really see any negatives. /shrug
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ToeMissile
Pronouns: zie/zhem/zer
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Lanx
<Prior Amod>
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LiquidDeath
Magnus Deadlift the Fucktiger
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I use my griddle way more then I ever used my gas/charcoal grill. There isn't a single thing that I think benefits from using a gas grill as opposed to the griddle.
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Aldarion
Egg Nazi
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I didnt know that - its completely opposite from either the Euro or Chinese approaches.
In any case, like I said, I really doubt it makes any detectable difference in the finished product. Its rice
Aldarion
Egg Nazi
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My preference is simple. Season it up, then 3 hours at 250 in the oven. Then crank it to 450 til brown, turn off the oven, and leave it in while you finish getting sides together. Tender as rotisserie every time, easy peasy.
edit: thats for two birds cooked side by side, I'm feeding 3 teenagers. May need to adjust cooking times slightly for a single bird.
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I just butcher the birds up and braise the pieces. Sometimes If I have time I will pre brown the pieces and then bake. I put cut up onion, celery lots of cut up garlic at bottom of roasting pan then add about 2 cups of chicken broth or bullion and water. Then add all the pieces, season them up again with shit like cajun or creole or whatever the fuck I feel like. Then sometimes I even add cut up smoked kielbasa. Bake at 350F for about 2-2.5 hours. Then drain the juices and thicken for gravy. Place the chicken back uncovered for another 10-15min just to dry it up some.
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Sludig
Potato del Grande
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Any suggestions on seasoning or should i just season salt and pepper and wing that. Not a lot of herbs on hand
Sludig
Potato del Grande
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Wonder if it will work ok in her little ninja grill, it's 100 function in one so should bake, like to keep the heat out of the house. Raised rack or flat pan and it just rests in juice