The gravy you're seeing poured on the biscuits there is either the classic "oxo cube and boiling water" or "bisto and boiling water" where:
1. OXO cubes are concentrated blocks of stock
2. Bisto are "gravy granules" that's supposed to mimic the taste of a proper gravy
Unless you go crazy with the granules or add some cornflour paste you're going to get a see-through thin brown liquid.
A "proper gravy" is you mixing the drippings / juices from your roast in the pan you roasted it in, scraping up all the stuff that's stuck to the pan and bulking it out with the water that you boiled your veg in / some potato water to get some starch and thicken it further. BBC recipe but "browning" hasn't been a thing for years.
SporkAndrew on
The one about the fucking space hairdresser and the cowboy. He's got a tinfoil pal and a pedal bin
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
Yeah, the first result on that website is like my basic idea of a gravy.
Hmm question for you folk.I'm doing sweet potatoes for Thanksgiving, I'm going to sous vide them, but I think sweet potatoes might be too fibrous for the ricer. Should I try putting the cooked potatoes through my meat grinder?
Johnny ChopsockyScootaloo! We have to cook!Grillin' HaysenburgersRegistered Userregular
Alright, Cooking Thread, question the second: I'm making a pot roast with 1.5 lbs of baby Yukon potatoes, 1 lb of carrots, 1 medium onion cut into eight sections, and about 1.75 lbs of fat-trimmed beef arm roast, all with about 2 cups of liquid. I'm going to start it in my slow cooker on low at around 3:30am, and I won't be home until around 12:45pm. My slow cooker is older and doesn't have an auto-warmer timer.
Do I run the risk of overcooking my roast, and what could I do to mitigate this risk?
This has been a really good season, it feels like anyone out of the last six could have won last year with one hand tied behind their back. I didn't want any one to go home for the last three episodes, they were all a heartbreaker (especially Lizzy).
I'll be good with whoever wins, I can't even pick a favorite.
I have a question to put to the thread. Is it possible to make matcha at home? I had been glancing online that one can do it by using a grinder on green tea leaves. Is this true? Reason I ask it a friend is seeking remove the amount of soda they drink, but is finding it difficult due to generally disliking the blandness of water, as he says.
"If nothing is impossible, than would it not be impossible to find something that you could not do?" - Me
You'd have to find the right tea, and be able to grind it real fine. Not sure you'd end up with decent matcha, but there's always the option to just make unsweetened iced tea if that's what you're going for.
Like, legit matcha, no, matcha is processed down to a powder and desiccated, and the tea is made from whipping the powder in hot water.
A reasonable facsimile, or just plain ol’ green tea? Sure, I guess. Most of what passes for “matcha flavor” in sweets or beverages isn’t hardcore legit matcha anyway. I’m skeptical that a simple grinder can get the particles small enough not to be kind of gross texture-wise, and frankly I would recommend loose tea over something ground, but if matcha’s the flavor they want and they don’t have any way to get something that’s not loaded with sugar, I think it’s worth a shot.
You can buy matcha powder at various online retailers, and I'm pretty sure I saw some at my local supermarket too, even in the middle of nowhere middle Pennsylvania
I bought some a while ago, I think it's still in the cupboard
I made a couple cups, but I couldn't get the right level of froth
I wonder if one of those milk foamer things or a little emulsion blender stick thing would work
This has been a really good season, it feels like anyone out of the last six could have won last year with one hand tied behind their back. I didn't want any one to go home for the last three episodes, they were all a heartbreaker (especially Lizzy).
I'll be good with whoever wins, I can't even pick a favorite.
I'd say this year's final four would be locks to make it to the finale for the past several seasons as well and agree they would have won last year in their sleep.
Nobody really fell off after early dominance they mostly stopped winning because others rounded into form and adjusted to the constraints of the show. So often someone wins two of the four first weeks only to mentally unravel and flame out that it sucks getting invested in them.
And for the love of god people mostly went home when they should have relative to their talents this season - nobody skated by being second worse for an annoyingly long time and the only person I think went home early only did so by two weeks at most
RedTide#1907 on Battle.net
Come Overwatch with meeeee
I think for once the GBBO judging has been pretty defensible, which is nice after a pretty shaky run.
There definitely seemed to be a trend where certain abrasive personalities or demographic appealers (usually the person whose persona screams "I'm ultra conservative") would just kind of float along till near the semi finals when their talent level usually seems like they should be gone 1/3 of the way through
RedTide#1907 on Battle.net
Come Overwatch with meeeee
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webguy20I spend too much time on the InternetRegistered Userregular
Finally branded myself with the cast iron tonight. Ouchy. Make sure the entire handle is covered by the pot holder when you're pulling the pan out of the oven!
Finally branded myself with the cast iron tonight. Ouchy. Make sure the entire handle is covered by the pot holder when you're pulling the pan out of the oven!
We all do it eventually. Usually while we're drinking
I have a question to put to the thread. Is it possible to make matcha at home? I had been glancing online that one can do it by using a grinder on green tea leaves. Is this true? Reason I ask it a friend is seeking remove the amount of soda they drink, but is finding it difficult due to generally disliking the blandness of water, as he says.
Why not just buy matcha powder?
Although if you're just looking for a more interesting water then seems like regular tea would be a more palatable option, shooting up the earthy flavour scale all the way to matcha in one hit could be asking for trouble unless they're already a matcha fan.
Finally branded myself with the cast iron tonight. Ouchy. Make sure the entire handle is covered by the pot holder when you're pulling the pan out of the oven!
We all do it eventually. Usually while we're drinking
As a clumsy person this makes me very glad that my cast iron pan has a wooden handle that screws off for oven cooking.
Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
I tried some direct hot and fast Chinese style ribs in the smoker today. I messed up the salt content, (misread the recipe, while thinking, this seems like a lot of salt) but other than that they turned out well.
Last year on Christmas, I tried (and half failed) to make a Deep Dish Pizza.
This year I'm thinking bagels. Problem is, who's recipe do I use? All 3 of my favorite YouTube cooks have their own recipe (Babish, Raguesa, and Lagerstrom) though one involves cutting out your own cedar boards with food grade burlap, so thats probably not gonna happen. I hear Clair has a good one too, but all of them are so different and varied, so I guess I gotta do some like...research?
Last year on Christmas, I tried (and half failed) to make a Deep Dish Pizza.
This year I'm thinking bagels. Problem is, who's recipe do I use? All 3 of my favorite YouTube cooks have their own recipe (Babish, Raguesa, and Lagerstrom) though one involves cutting out your own cedar boards with food grade burlap, so thats probably not gonna happen. I hear Clair has a good one too, but all of them are so different and varied, so I guess I gotta do some like...research?
@Peen please help out my friend Skragg with a bagel recipe.
@Bucketman I've used this recipe from Epicurious with great success before. I do have a stand mixer so I can't speak to how well it works if you don't have one but I've been very happy with the results.
I used to have an Egyptian TA for an 8 AM class that the professor was always late for. The basic routine is that he'd scan the classroom until he found someone eating something sweet, like a muffin, and then harangue us all about ful medames until the prof showed up.
"Why are you eating all that sugar for breakfast? You need protein! Do you know what we eat for breakfast in Egypt?"
"Do you eat bea"
"BEEEEEEANS! We eat beans for breakfast, it is all protein. Not like your muffin."
I still have a small group of friends today who can't say "beans" without someone else shouting BEEEEEANS or "muffin" without someone repeating it with utter disgust and contempt.
He made a batch for the last day of class and served them out in styrofoam coffee cups from the lounge, they were honestly some top-notch breakfast beans.
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The gravy you're seeing poured on the biscuits there is either the classic "oxo cube and boiling water" or "bisto and boiling water" where:
1. OXO cubes are concentrated blocks of stock
2. Bisto are "gravy granules" that's supposed to mimic the taste of a proper gravy
Unless you go crazy with the granules or add some cornflour paste you're going to get a see-through thin brown liquid.
A "proper gravy" is you mixing the drippings / juices from your roast in the pan you roasted it in, scraping up all the stuff that's stuck to the pan and bulking it out with the water that you boiled your veg in / some potato water to get some starch and thicken it further. BBC recipe but "browning" hasn't been a thing for years.
Satans..... hints.....
I did this with them. Great success!
But someone in the brit thread mentioned fish and chips and God help me now I'm thinking about tempura-ing the wee fuckers
Just realized that there's a brown sugar recall right now.
My one bag is not included, the other bag might have been but it's in the container and I have no idea?
And there's baking to be done this weekend. Hmmmm.
Democrats Abroad! || Vote From Abroad
Do I run the risk of overcooking my roast, and what could I do to mitigate this risk?
Steam ID XBL: JohnnyChopsocky PSN:Stud_Beefpile WiiU:JohnnyChopsocky
I haven't been this emotional over a finale in ages
It also has featured multiple new recipes I'd like to take a whack at, which is a first, usually I'm pretty indifferent on account of not liking cake
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Yeah previous years I've dipped in and out of it but found this one a bit more compelling.
I'm a bit tired of "this normally takes a day to set in the fridge, please make it in an hour" mind.
I'll be good with whoever wins, I can't even pick a favorite.
A reasonable facsimile, or just plain ol’ green tea? Sure, I guess. Most of what passes for “matcha flavor” in sweets or beverages isn’t hardcore legit matcha anyway. I’m skeptical that a simple grinder can get the particles small enough not to be kind of gross texture-wise, and frankly I would recommend loose tea over something ground, but if matcha’s the flavor they want and they don’t have any way to get something that’s not loaded with sugar, I think it’s worth a shot.
I bought some a while ago, I think it's still in the cupboard
I made a couple cups, but I couldn't get the right level of froth
I wonder if one of those milk foamer things or a little emulsion blender stick thing would work
I'd say this year's final four would be locks to make it to the finale for the past several seasons as well and agree they would have won last year in their sleep.
Nobody really fell off after early dominance they mostly stopped winning because others rounded into form and adjusted to the constraints of the show. So often someone wins two of the four first weeks only to mentally unravel and flame out that it sucks getting invested in them.
And for the love of god people mostly went home when they should have relative to their talents this season - nobody skated by being second worse for an annoyingly long time and the only person I think went home early only did so by two weeks at most
Come Overwatch with meeeee
There definitely seemed to be a trend where certain abrasive personalities or demographic appealers (usually the person whose persona screams "I'm ultra conservative") would just kind of float along till near the semi finals when their talent level usually seems like they should be gone 1/3 of the way through
Come Overwatch with meeeee
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
We all do it eventually. Usually while we're drinking
Very easy to make as the slow cooker did most of the work
I have my turkey carcass, but no time to make stock. It wouldn't hurt to freeze it for a few days until I have time would it?
Why not just buy matcha powder?
Although if you're just looking for a more interesting water then seems like regular tea would be a more palatable option, shooting up the earthy flavour scale all the way to matcha in one hit could be asking for trouble unless they're already a matcha fan.
Not at all. If are low on time and still want a stock of you have a pressure cooker you can throw it through that to speed things up.
Satans..... hints.....
I usually freeze two or three chicken carcasses for several weeks at a time before making a big batch of stock, so no it won't hurt anything at all!
As a clumsy person this makes me very glad that my cast iron pan has a wooden handle that screws off for oven cooking.
Completely winging it.
Satans..... hints.....
This year I'm thinking bagels. Problem is, who's recipe do I use? All 3 of my favorite YouTube cooks have their own recipe (Babish, Raguesa, and Lagerstrom) though one involves cutting out your own cedar boards with food grade burlap, so thats probably not gonna happen. I hear Clair has a good one too, but all of them are so different and varied, so I guess I gotta do some like...research?
@Peen please help out my friend Skragg with a bagel recipe.
brb going to Egypt
I used to have an Egyptian TA for an 8 AM class that the professor was always late for. The basic routine is that he'd scan the classroom until he found someone eating something sweet, like a muffin, and then harangue us all about ful medames until the prof showed up.
"Why are you eating all that sugar for breakfast? You need protein! Do you know what we eat for breakfast in Egypt?"
"Do you eat bea"
"BEEEEEEANS! We eat beans for breakfast, it is all protein. Not like your muffin."
I still have a small group of friends today who can't say "beans" without someone else shouting BEEEEEANS or "muffin" without someone repeating it with utter disgust and contempt.
He made a batch for the last day of class and served them out in styrofoam coffee cups from the lounge, they were honestly some top-notch breakfast beans.