Gravy's Cooking Thread

Adebisi

Adebisi

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Burns said:
Did you order one of the specialty pans? If so, which one? I make Sicilian style in a sheet pan, but have been debating switching to Detroit style, as they are almost the same, but it looks easier with a deeper pan.

I basically follow the following video on the dough prep and parbaking side, using a modified Wolfgang Puck honey dough recipe (more flour/water) and a modified Serious Eats sauce (add wine and blend in the onions)[Link]. These guys are a bit amateur in the YouTube cooking scene, but they grew up working in a New York pizza shop that their parents owned in Manhattan.

Quick Edit: I also do the topping different, with sauce, then mushrooms, onions, and ground hot Italian sausage before the Parm and Motza cheese layer. The end product looks almost the same, crust wise.

Click to expand...

Anything but a Lloyd Pan is blasphemy

This last run I par baked the dough for five minutes at 550 with about a third of the cheese, none touching the sides. Let it rest a moment, then added the rest of the cheese, lots on the sides, and the toppings. Sauce is put on after it comes out of the oven.
 
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Lanx

Lanx

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Mrs. Gravy said:
For non cane/beet sugar, (Steady doing the keto thing), I have been using liquid allulose; plain and/or maple flavor depending on the need. For baking I like the monk fruit + allulose products. I prefer them to all other sweeteners. (Splenda, Stevia, Saccharine type things).
For alternatives to more processed granulated sugars, I use local honey, maple syrup, and dates.
(1 time a year exception is cookie baking with my family. That gets organic cane sugar.)
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thats b/c monk fruit is asian baby!
 
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Gavinmad

Gavinmad

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BrutulTM said:
Not the right time of year for it, but Alton Brown's cranberry sauce takes a cup of honey and it's very tasty.

www.foodnetwork.com

Cranberry Sauce

Get Cranberry Sauce Recipe from Food Network
www.foodnetwork.com www.foodnetwork.com



Season 3 Nbc GIF by The Office


I'm not going to get fancy because I have to make ribs and wings as well but I like the idea.
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Added a lemon's worth of zest, simmered it for about twice as long as the recipe called for, and then lightly blended it with an immersion blender.

Absolutely magnificent fruit spread.
 
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Dr.Retarded

Dr.Retarded

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Gavinmad said:
Added a lemon's worth of zest, simmered it for about twice as long as the recipe called for, and then lightly blended it with an immersion blender.

Absolutely magnificent fruit spread.
Click to expand...
Orange zest is even better. My wife makes jars of cranberry sauce every year that's similar to that recipe, but she'll incorporate orange marmalade with honey and zest. I think she also throws in is sprinkle of cinnamon or allspice.

I'm not a huge fan of cranberry sauce, but she loves it and anytime she gives out the jars people rant about it.

It's surprisingly good on vanilla ice cream though.
 
Dr.Retarded

Dr.Retarded

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TomServo TomServo I don't cook Oriental!

Pulled a couple of pork tenderloins out of the freezer the other day. Sliced and velveted them with lots of ginger, garlic, mirin, and five spice. Whipped up a hoisin based sauce with some other stuff we had floating around. The pork was so tender, probably the best velveting I'm done with a protein so far as I figure out what I can do with it.

All the veggies still had good crunch but cooked. Was just a nice, lighter meal with some aromatic basmati after eating heavier stews and stuff over the past couple of weeks when it was cold.

IMG_20260207_200753223~2.jpg
 
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Dr.Retarded

Dr.Retarded

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Lanx said:
his hoisin probably expired in 22
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Bitch, it expired in '20 at the height of Kung-Flu!

Actually it was a fresh bottle, and I also used the oyster sauce with the lady and the little kid in the boat with the giant oyster.

I will say, Adam's Seasonings has a really fantastic Chipotle five spice seasoning that's got quite a bit of zip to it. If you can find it it's worth it. I guess it's more of a six spice, but the smokiness from the Chipotle and the extra heat go really well with the other spices.
 
Dr.Retarded

Dr.Retarded

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TomServo said:
You didn't have to go that far to prove to me you like the ching chongs!
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I still don't like the ching chongs, but doing a big stir fry is a good way to use up whatever you've got on hand, plus I was doing heavy French and Cajun the past couple of big cooks, so it was nice to change it up. We kind of rotate through different types of cuisine, especially when certain seasons or whether roll around.

I think I need to make fajitas or palomilla soon, just stupid beef prices piss me off.
 
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Burren

Burren

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Dr.Retarded said:
I still don't like the ching chongs, but doing a big stir fry is a good way to use up whatever you've got on hand, plus I was doing heavy French and Cajun the past couple of big cooks, so it was nice to change it up. We kind of rotate through different types of cuisine, especially when certain seasons or whether roll around.

I think I need to make fajitas or palomilla soon, just stupid beef prices piss me off.
Click to expand...
Costco for beef and pork?
 
Dr.Retarded

Dr.Retarded

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Burren said:
Costco for beef and pork?
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HEB. I had a Costco membership for a while but I found that we only went there a couple times a year. It was convenient that if I was traveling up 45 to DFW I could stop and tank off, but there's the buc-ee's in Madisonville, so I just kind of got rid of it. We just never bought a bunch of stuff there even though some of their prices on certain things were decent.

HEB though will put those little two pack pork tenderloins on sale for less than five bucks. When they're on sale will typically buy two or three and toss them in the freezer because they store very easy. One hack will feed the wife and I for a handful of meals.

Normally I'll just grill them, but would be prices being what they are, I'm just figuring out different ways to use other proteins for meals I want to make. They're nice though because you can do things like a yogurt marinade with Mediterranean spices to make gyros or something. Can also turn them in the fajitas or tacos or whatever. You can also book out sections, pounded out, and turning into schnitzel. It's probably the least interesting muscle on the pig, but it's got potential.
 
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Lanx

Lanx

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speaking of asian, i just went to a grand opening asian grocer, nashville is trying to make a "chinatown"
4f989d4cb519d8e61981462225ae2b23.png

(the super market is in back and it just finished)
there was a fucking line to get in, it wrapped around the store, unfortunately we came at 3 and the korean restaurant we wanted to eat at opens at 5 (closed from 2-5) and traffic is horrible anyway, so we waited to check it out. it's nice but i won't be coming back here if it's going to be so crowded, i was interested in the bakery the most, but they were sold out of everything and couldn't keep anything on the shelf

i forget who also lives here so Drinsic Drinsic it's gonna be hell, don't bother for a while.
 
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Furry

Furry

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Went with wonton wraps. Taste tester thought my improved dough was good, but the wonton wrappers were called next level, especially with the garlic herb butter brushed on.

Got to arguing with some relatives and forced into drinking wine and forgot to take a picture before they were gone.
 
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Dr.Retarded

Dr.Retarded

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Furry said:
Went with wonton wraps. Taste tester thought my improved dough was good, but the wonton wrappers were called next level, especially with the garlic herb butter brushed on.

Got to arguing with some relatives and forced into drinking wine and forgot to take a picture before they were gone.
Click to expand...
That's awesome. Were they fairly easy to assemble? You'll have to make some more and post photos.
 
Siliconemelons

Siliconemelons

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I want pizza roll recipe :)

Also...

Apparently I can make a meat-dry age fridge by...essentially... putting a fan in an old mini fridge.

Read about 4-5 different "how to" and came to the "humidity does not really matter in reality" conclusion lol - some high, some low, some mid...then a few that just say "whatever"

So... am I going to end up making meat that will kill me? Also what cuts other than the "normal" would be good ones to start. Ribeye is always a classic one to do

edit: the people that eat the "crust" of the dry aged meat really really confuse me butwhy.meme.gif
 
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Furry

Furry

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Siliconemelons said:
I want pizza roll recipe :)

Also...

Apparently I can make a meat-dry age fridge by...essentially... putting a fan in an old mini fridge.

Read about 4-5 different "how to" and came to the "humidity does not really matter in reality" conclusion lol - some high, some low, some mid...then a few that just say "whatever"

So... am I going to end up making meat that will kill me? Also what cuts other than the "normal" would be good ones to start. Ribeye is always a classic one to do

edit: the people that eat the "crust" of the dry aged meat really really confuse me butwhy.meme.gif
Click to expand...

Dry aging sounds scary because most americans don't have experience with it. Just go for it. Most modern fridges will circulate air for you, if that's even necessary. The big thing to avoid is any contact where water could potentially pool. So raised on a rack is good, but anything that accomplishes the no water goal works. Pellicule is perfectly edible in almost every case [trust the nose], but I trim off the parts that are hard and feed it to the dogs. Actually handling a piece of meat, you'll know what parts make sense to cut off from just the texture and feel of it, but be aggressive as you want if the process scares you.

I only started Dry aging beef less than 2 months ago and the thought of it always intimidated me, but honestly its one of the easiest techniques I've ever done, to the point I feel like an idiot for not doing it earlier.
 
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Siliconemelons

Siliconemelons

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I have an old little cube fridge - I will put some PC fans in it, it can just sit on the rack that it has, ill put a plate under it and buy is a salt lamp for company :) the salt slab always seems like "eh, why not, could help- cant hurt" in my readings.

I have a Unifi Temp Sensor i will put in it to monitor temp stability just to make sure the fridge is working correctly.

I want to get one of the glass door fridges just so I can gaze upon the meaty meatness of meat
 
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Dr.Retarded

Dr.Retarded

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You can render the fat you trim after aging for beef tallow.

Another thing to maybe look into is aging a big pork primal. Don't think you age pork as long, maybe a couple weeks from some of the restaurant videos I've watched doing this, but you can get good results, plus it would be cheap if you wanted to test things.
 
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