Gravy's Cooking Thread

Koushirou

Koushirou

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Went a little weird with the ramen today. Husband’s mom keeps sending him huge boxes of stuff from Omaha Steaks, one of which this time included a 12 lb hickory smoked turkey. Fuck are we going to do with that?

Re-heated the turkey in the oven with some lemon and orange shoved into it and then brushed the top with some herb butter using my friend’s poultry seasoning mix. Carved it up (messily as I’ve neither cooked nor carved a turkey before) and set all the meat aside (might have grabbed a leg and ate it like some ren faire degenerate). Took the bones and simmered them for a few hours to make some stock.

Used the stock today as the main part of my ramen broth, still adding in my shoyu tare I’ve made before. Couple of slices of the smoked turkey on top as well as my usual fixings of eggs, scallions and stir fry veggies. Didn’t add any extra fat this time since the turkey stock was pretty heavy already. Weird but still pretty good and got to try something new in the process.

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Lanx

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Koushirou said:
Went a little weird with the ramen today. Husband’s mom keeps sending him huge boxes of stuff from Omaha Steaks, one of which this time included a 12 lb hickory smoked turkey. Fuck are we going to do with that?

Re-heated the turkey in the oven with some lemon and orange shoved into it and then brushed the top with some herb butter using my friend’s poultry seasoning mix. Carved it up (messily as I’ve neither cooked nor carved a turkey before) and set all the meat aside (might have grabbed a leg and ate it like some ren faire degenerate). Took the bones and simmered them for a few hours to make some stock.

Used the stock today as the main part of my ramen broth, still adding in my shoyu tare I’ve made before. Couple of slices of the smoked turkey on top as well as my usual fixings of eggs, scallions and stir fry veggies. Didn’t add any extra fat this time since the turkey stock was pretty heavy already. Weird but still pretty good and got to try something new in the process.

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one of the best boiled eggs shell removal i tried is using a cocktail shaker
1e05f12ef5f52f9c2b58864f6172253f.png


i've seen ppl use just a egg in a glass and i tried that too, but i had so the shaker around so i use that (i don't drink), put a little bit of water in and shake and the shells almost fall off.

i still do the usual prep, poke a hole in the butt end and then shock it in ice water, but the shaking really seemed to make it easy
 
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Aldarion

Aldarion

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never tried the shaker trick but the key most of the time really is to shock them. My wife always like slowly cools them and it always fails spectacularly. You've gotta put in like a whole tray or two of ice and cold water, immediately after pouring off the boiling water. So they go from boiling to ice temp in seconds. IMO thats the biggest factor.
 
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Dr.Retarded

Dr.Retarded

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Koushirou said:
Went a little weird with the ramen today. Husband’s mom keeps sending him huge boxes of stuff from Omaha Steaks, one of which this time included a 12 lb hickory smoked turkey. Fuck are we going to do with that?

Re-heated the turkey in the oven with some lemon and orange shoved into it and then brushed the top with some herb butter using my friend’s poultry seasoning mix. Carved it up (messily as I’ve neither cooked nor carved a turkey before) and set all the meat aside (might have grabbed a leg and ate it like some ren faire degenerate). Took the bones and simmered them for a few hours to make some stock.

Used the stock today as the main part of my ramen broth, still adding in my shoyu tare I’ve made before. Couple of slices of the smoked turkey on top as well as my usual fixings of eggs, scallions and stir fry veggies. Didn’t add any extra fat this time since the turkey stock was pretty heavy already. Weird but still pretty good and got to try something new in the process.

View attachment 597438
Click to expand...
Looks good and that's about as decent of a use for stupid Omaha steaks that you can possibly get. For some dumb reason my dad always sends me a package during Christmas even though I told him please don't.

I never got a turkey in it though, but it's normally just cheap cuts of whatever the hell, and a lot of the times I'll just give it away to neighbors. The hot dogs are good for catfish bait at least, and the Styrofoam cooler is useful for resting barbecue off the smoker.

I remember Omaha steaks being at least better back in college. Had a roommate whose mom was a manager of a store here in Houston, and anytime she came up to visit him she would always bring a ton of stuff for us to stick in the freezer. Maybe we liked it because it was free, but I remember the steaks at least being better than what they currently are. I do remember she brought some salmon or something one time and it was the nastiest fish I had ever fried cooking. I don't think we even ate it

I'm just glad I'm not the only one who has to deal with stupid Omaha steak care packages.
 
Lanx

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Aldarion said:
never tried the shaker trick but the key most of the time really is to shock them. My wife always like slowly cools them and it always fails spectacularly. You've gotta put in like a whole tray or two of ice and cold water, immediately after pouring off the boiling water. So they go from boiling to ice temp in seconds. IMO thats the biggest factor.
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naw man i ain't never seen shells come off so fast and easy w/ the shaking shaker, it's like the eggs thought my name was hung luo
 
Dr.Retarded

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So question, you guys ever make steak tartar? I've not ever made it and I've only had it a couple of times in my life, only when I've been older and I've enjoyed it, but it's not something I typically get on my way to make.

I guess I'm just more curious if it's in the old recipe your dish and most of the time you never see not a menu unless maybe at a steakhouse or something. Last time I had it was at a Belgian restaurant in Greenville and it was delicious, but going out to eat it's pretty rare, pun intended.

I know a lot of people like sushi and we eat raw fish all the time but you don't see tartare or Italian carpaccio, etc.

I was just watching a video that popped up on my YouTube feed from the French chef and his recipes and mind blowing and bring anything, but just kind of made me think whether or not I'd want to try to fry my hand at it with a nice little chunk of filet, and add my own flavors / spin on it.
 
Siliconemelons

Siliconemelons

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Well the whole raw thing is risk factor and “meat” has more so than “fish” typically, hence the more prevalence of ray fish. But also sushi grade salmon v “normal” is not so much the quality but the process and preservation of it etc… and steak usually does not have a “tartar” grade process to keep it more acceptable to raw like fish.

I do not know the real way to make it however… some will do it “blue” steak, where is super sear quickly the outside to get surface “stuff” dead. Some use acidic stuff in the chopped meat like lemon to cure out anything bad etc.
 
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Dr.Retarded

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Siliconemelons said:
Well the whole raw thing is risk factor and “meat” has more so than “fish” typically, hence the more prevalence of ray fish. But also sushi grade salmon v “normal” is not so much the quality but the process and preservation of it etc… and steak usually does not have a “tartar” grade process to keep it more acceptable to raw like fish.

I do not know the real way to make it however… some will do it “blue” steak, where is super sear quickly the outside to get surface “stuff” dead. Some use acidic stuff in the chopped meat like lemon to cure out anything bad etc.
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Normally it's acid and salt, kind of like ceviche with things like scallops. And also typically has raw egg yolk though for richness. It's just something I've never tried my hand at, and I saw a video the other day of a French chef doing it, I just thought maybe I should go get single filet and make some. It's delicious, I just don't have any experience with it and just wondered if anybody here did.

Definitely not something I wouldn't eat all the time but would be maybe nice every now and then.

Probably the biggest hurdle was just making certain you can go to a butcher shop and you know how long the meat's been sitting there versus a grocery store. Although at HEB you can typically ask them to pull out a primal and cut fresh stuff from the fridge for you, or at least you can at the locations I go to.
 
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Nabi

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Seriously, the rump/round (butt) is used the most in Korea. If you cant get the asian pear for the Korean version, dont even bother making it, imo.
 
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ToeMissile

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Nabi said:

Seriously, the rump/round (butt) is used the most in Korea. If you cant get the asian pear for the Korean version, dont even bother making it, imo.
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You can substitute Bosc pear for Korean, though that’s more for marinade/cooking applications instead of raw.
 
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Nabi

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ToeMissile said:
You can substitute Bosc pear for Korean, though that’s more for marinade/cooking applications instead of raw.
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Yeah, its the crisp texture that adds to the raw beef dish. For this case, apple will be a better substitute. Like apple in chicken salad. For a meat marinade Im sure the bosc pear will work.
 
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Furry

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I love the idea of mandolins, but my last one was nightmare fuel so I hated using it. Bought beriner's best one and its soooo much better than the random POS i had in the past. Potato pave took only a few minutes to assemble, and I had potato slices so thin I could see through them.
 
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BrutulTM

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I bought a fancy ass $60 mandolin once and the thing was absolutely terrible. One of the few times I've actually taken the time to write a bad review on amazon. Replaced it with this one, based on Alton Brown's recommendation...


$20 and it's fucking fantastic. Been using it for 10 years now and it's good as new.
 
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Furry

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One of the major problems with amazon is there's shitloads of fake products. You gotta be pretty careful about making sure the seller is reputable if it doesn't come directly from the producer, or you will definitely get some BS. I thought about driving down to the asian market, but 60$ is right in that range where I'll just buy it and return it if I think its fake, which has 100% happened to me in the past.

That said, that mandolin looks pretty solid. I don't have anything against kyocera. A little more adjustability and a bigger board so I go faster feels worth it for me. I feel like 90% of the time I mandolin its doing russets very fine. For more pedestrian mass slicing 1mm+ I just bust out the food processor.
 
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BrutulTM

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There are times when it would be nice if it was a little bigger. It's the secret ingredient to my coleslaw that everyone loves. I think having the cabbage sliced super thin gives it a really nice texture. The other secret is using way more sour cream and mayo than the recipes call for. If my family is getting fat my coleslaw might be partly to blame but I get no complaints.
 
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Dr.Retarded

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BrutulTM said:
There are times when it would be nice if it was a little bigger. It's the secret ingredient to my coleslaw that everyone loves. I think having the cabbage sliced super thin gives it a really nice texture. The other secret is using way more sour cream and mayo than the recipes call for. If my family is getting fat my coleslaw might be partly to blame but I get no complaints.
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My grandmother used to make coleslaw and I believe it was from her mother for great-grandmother. Was super thin cabbage, onion, carrot, and just vinegar and oil. Salt and pepper and some dill, and she may have put a little bit of celery salt in there, but it was that super thin, but still stayed crunchy, and it's delicious and refreshing.

We make it pretty often, but then also make a more traditional one with the Mayo and some sour cream or Greek yogurt. I was fine putting a little bit of horseradish into it just livens it up a bit. Try adding really thinly sliced daikon, we gave it a spin just to use one up we had in the fridge, and now it goes into all of our slaws.
 
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