Gyros- update with pics and particulars. Absolutely worth it.

[John Connor]

How do you pronounce Gyro.. I've heard it as guh-eye-row, Juh-eye-row, Guh-ear-row. And shawarma.. what is the difference between that and a gyro?

I say it like Euro. <--best I can spell it.

 

[SparkyJJO]

I think I know what I'm getting for lunch now.

 

[skimple]

Between Rochester and Buffalo

Not a lot of Greeks in the metropolis of Batavia?

 

[KidNiki1]

man o man do i want gyros now. /droooooool

 

[Zargon]

shiiiiiiiiit now I want gyros for lunch

 

[HardcoreRobot]

How do you pronounce Gyro.. I've heard it as guh-eye-row, Juh-eye-row, Guh-ear-row. And shawarma.. what is the difference between that and a gyro?

i say year-oh

 

[yuchai]

Not sure I understand the need to cook uniformly and precisely to 165 F, only for it to be sliced up thinly and broiled afterwards. Wouldn't the broiling process make the slices go way above 165 F anyway?

 

[zinfamous]

i say year-oh

I think I tend to pronounce it every way imaginable, depending on my mood, when ordering one.

sometimes, I even try to shove a "g" in between the "y" and the "e" there. no idea why. :hmm:

 

[zinfamous]

Not sure I understand the need to cook uniformly and precisely to 165 F, only for it to be sliced up thinly and broiled afterwards. Wouldn't the broiling process make the slices go way above 165 F anyway?

the broiler is to give them the crispy, "finished" texture.

sous vide is the only way to cook the meat to the exact temperature uniformly.

 

[NetWareHead]

Not sure I understand the need to cook uniformly and precisely to 165 F, only for it to be sliced up thinly and broiled afterwards. Wouldn't the broiling process make the slices go way above 165 F anyway?

Broiling would quickly cook and begin to brown the outside while the inside is still raw. Bake or sous vide it first to get it uniformly cooked and then slice and broil the slices. I suppose you could even use a toaster oven instead of a broiler for the final part.

 

[zinfamous]

man o man do i want gyros now. /droooooool

shiiiiiiiiit now I want gyros for lunch

because of OP, I took a late lunch yesterday and bee-lined for the nearest gyro. 😀

 

[yuchai]

the broiler is to give them the crispy, "finished" texture.

sous vide is the only way to cook the meat to the exact temperature uniformly.

I get that, but unless your slices are pretty thick, I think your whole slice has to end up being above 165 F if you are to getting any significant crisping done under a broiler.

 

[zinfamous]

I get that, but unless your slices are pretty thick, I think your whole slice has to end up being above 165 F if you are to getting any significant crisping done under a broiler.

you're just crisping the outer parts of the slices. The meat is already cooked after sous vide. If you were to place it in the broiler raw, you would also need to cook it, and get leathery bits of tasteless crud.

I encourage you to compare the difference between using the broiler to cook vs using the broiler to provide quick, finishing texture.

 

[ElFenix]

I get that, but unless your slices are pretty thick, I think your whole slice has to end up being above 165 F if you are to getting any significant crisping done under a broiler.

getting it to 165 slowly is going to help break up any remaining connective tissue in the mix and help give it the smooth texture. you wouldn't get that if you went straight to broiling from the meat paste. i think. the broiler then adds another texture on top of that.

 

[SamQuint]

Gyro, pho, and Worcestershire sauce, are probably the three most often mispronounced foods.

 

[Hayabusa Rider]

getting it to 165 slowly is going to help break up any remaining connective tissue in the mix and help give it the smooth texture. you wouldn't get that if you went straight to broiling from the meat paste. i think. the broiler then adds another texture on top of that.

I believe this requires a two step process. Onion and other ingredients blend their flavors with the meat when cooking and one starts with a prepared product that just needs a bit of crispness and our friend the Maillard reaction. I should think that otherwise no one would use solid product to begin with and just extrude paste onto a sheet directly. I don't know who does this.

 

[GTaudiophile]

Best Döner in the world is in Berlin!

Best Gyro in the world is in Atlanta.

(Have eaten many Gyros in Greece and the one in Atlanta is still my favorite.)

 

[zinfamous]

Best Döner in the world is in Berlin!

How is that one location different than every other Doner counter that you can literally find on every corner in every major European city?

I do love Doners, don't get me wrong, just never had one that was memorably different than any other.

 

[Mandres]

Doner kebab, shawarma, gyro, and tacos al pastor are all the same thing. The particular sauces and garnishes vary by region and restaurant but it's basically the same dish.

 

[Ns1]

Doner kebab, shawarma, gyro, and tacos al pastor are all the same thing. The particular sauces and garnishes vary by region and restaurant.

holy fuck, they are not the same thing at all. the only similarity is lots of meat stacked on top of each other + vertical rotisserie thing. also fails to take into account american gyro, which is different from european gyro.

 

[zinfamous]

holy fuck, they are not the same thing at all. the only similarity is lots of meat stacked on top of each other + vertical rotisserie thing. also fails to take into account american gyro, which is different from european gyro.

Everyone likes a meatstick!

(but not all meatsticks are created equal....)