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Man, if they're actually tasty, that's not a bad deal. Fry pan is probably the way to go.
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Gravy's Cooking Thread
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Sludig
Potato del Grande
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Right but never cooked frozen before, usually only ever got them at a restaurant with the giant beehive of meat. Getting the tomato and whatnot tonight
Aldarion
Egg Nazi
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Yeah the usual home instructions are either a sheet pan under the broiler, or sear them in a super hot pan with beef fat.
I've been experimenting with homemade gyros since we processed our lambs. I havent found either of these methods really successful for replacing roasting on vertical spit and shaving off the roasted layer, which is obviously not efficient for a group. They work, you get a sear, but its not exactly the same.
Just make sure you load up that tzatziki with garlic! Reviewing the internet for tzatziki recipes I was blown away how many of them leave out garlic or call it optional.
I've been experimenting with homemade gyros since we processed our lambs. I havent found either of these methods really successful for replacing roasting on vertical spit and shaving off the roasted layer, which is obviously not efficient for a group. They work, you get a sear, but its not exactly the same.
Just make sure you load up that tzatziki with garlic! Reviewing the internet for tzatziki recipes I was blown away how many of them leave out garlic or call it optional.
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Siliconemelons
Ssraeszha Raider
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Gyro is usually beef and lamb yes.
Old old traditional layer meat on spit, was just lamb
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Burns
Naxxramas 1.0 Raider
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I've only had them at the State Fair a few times and all I saw was lamb on the advertisement, but that was ages ago.
Lanx
<Prior Amod>
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who was that canuck faggot with the bob ross avatar? he had a hanker on insisting it was donner, while theyre vastly different, one is greek, while the other are made by pajeets that conquered canda
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Burns
Naxxramas 1.0 Raider
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moonarchia
The Scientific Shitlord
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Greek gyros are different though. Its ground meats and greek seasonings which are differnet from the middle eastern "earthy" seasonings. Its ground, like a sausage meat and formed into a loaf for those vertical spinner grilles or sold as a sliced loaf like you saw above. We buy that shit all the time. GFS sells it. Doner kebob is more like meat slices stacked, kind of like a schwarma meat. They layer that meat up along with thin cuts of fat which are all stacked on the spit spike.
Furry
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Throwing out chicken carcasses is just as awful as throwing out bacon fat. Just pulled my chicken broth from the pressure cooker and just the smell alone is worth it.
Rosemary, thyme, mirepoix, bay leaves, garlic, one cooked chicken with the meat that is still attached. Pressure cook 3 hours. I much prefer the flavor at 3 hours compared to 1 or less like most people suggest. I'll let it cool in the fridge overnight and then refine it to a finished product tomorrow, where part of it will go into a duxelle risotto, to play off the more intense broth flavors I like.
Rosemary, thyme, mirepoix, bay leaves, garlic, one cooked chicken with the meat that is still attached. Pressure cook 3 hours. I much prefer the flavor at 3 hours compared to 1 or less like most people suggest. I'll let it cool in the fridge overnight and then refine it to a finished product tomorrow, where part of it will go into a duxelle risotto, to play off the more intense broth flavors I like.