Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
i choose the stabn version
I somehow forgot I own a brand new 12 qt pressure cooker. I probably scored it from the loading dock / recycling area where people toss furniture n shiz
Any pressure cooker knowledge? There's probably tons of books and old web boards
What to make with this thing. It turns on, haven't tested it yet. What is hilarious is I bought and instant pot yesterday, prime day sale. Luckily I haven't opened it.
Should I keep both? I got the IP 8 QT for like 50% off, 69.95
Pressure cookers are so clutch for making beans and not soaking overnight, quick broths and of course braised meats.
Never been a fan of the sear mode.
I love my instant pots. You can make good ribs in less than an hour and a decent coq au vin in much less time that it normally takes. Pork butt/shoulder for tacos is easy, as are tenderloins and pot roast. Nothing is as good as the old-fashioned way, but easier and much faster -- and still very good. Just google whatever it is you want to make 😉 I have multiple pots -- I'd definitely keep both.
instant pot/other pressure cookers excel at dried beans and cooking braises with high collagen meats (chuck, shoulder, chicken thighs, ribs) in about 1/3 the time as normal.
It's an excellent way to cook hard-boiled eggs, and they come out very easy to peel.
My family loves chicken noodle soup cooked in the instant pot with thighs, sautee the vegetables, add spices and broth, drop the chicken thighs in, 15 minutes pressure, cook the noodles separately.
This recipe is also absolutely killer:
- this lady has a whole instant pot indian cookbook, but I always come back to the butter chicken
Avoid: pasta, rice, lean meats (unless you like completely nuked falling apart/shredded chicken breasts swimming in sauce, some people do. The meat is dry but the sauce covers it).
I do hard "boiled" eggs in my air fryer 😉
carnitas post-haste using Kenji's no-waste recipe
yeah, those are beautiful...looking forward to the trip report.
just this morning laster potatoes came up in a discussion
for anyone who wasn't around in 2020
I could have sworn there was a mention of laser potatoes more recent than November of last year. Whatever, looking forward to tomorrow:
I could have sworn there was a mention of laser potatoes more recent than November of last year. Whatever, looking forward to tomorrow:
also think there was, probably in a different thread.
those are beautiful, out of the oven at exaxtly the right time because a scorch is no good and heavy heat is coming again before the eat.
can't wait to see how the cut and second broil turn out
so jealous,
even though it is only a seven mile drive for me to eat the original rendition for brunch tomorrow at their restaurant i'm more curious what that tastes like :shrug:
I've made them before and can never get the color even close to the pic on their site. Do they at the restaurant?
instant pot/other pressure cookers excel at dried beans and cooking braises with high collagen meats (chuck, shoulder, chicken thighs, ribs) in about 1/3 the time as normal.It's an excellent way to cook hard-boiled eggs, and they come out very easy to peel.My family loves chicken noodle soup cooked in the instant pot with thighs, sautee the vegetables, add spices and broth, dro
I actually do a turkey pasta in the instant pot. Was a beef recipe but I have used turkey and like 3x the amount of ground turkey instead of the beef in the recipe. Really simple, just turkey, onions, mushrooms, pasta and sauce cooked together for 5 minutes in the IP. Comes out great and I love it.
I actually do a turkey pasta in the instant pot. Was a beef recipe but I have used turkey and like 3x the amount of ground turkey instead of the beef in the recipe. Really simple, just turkey, onions, mushrooms, pasta and sauce cooked together for 5 minutes in the IP. Comes out great and I love it.
Like some red sauce?
5 minutes is amazing! I assume thats using high pressure or whatnot?
Like some red sauce?
5 minutes is amazing! I assume thats using high pressure or whatnot?
Yup, just a normal red sauce, I honestly have used a few different ones and prefer the generic Kroger brand marinara or tomato/basil. 5 minutes cooking (after sauteeing the meat and then throwing the onions and cooking them for a little in that, then throwing everything else in) and then release. It tastes better after being in the fridge for a little but I’ll cook that up and be having it for days.
Yep, I've done "one pot" pasta in my instant pot and it's turned out really well. Might take a little longer than 5 minutes if that's the cook time because it has to get up to pressure, but it's still faster and easier than the "old fashioned" way.
My first ever Beef Wellington.
Very happy with the result but quite a fussy thing to cook. Definitely something only worth doing for a special occasion or to impress. Albeit I think it would get easier and quicker next time and beyond as I get used to the process
looks to have come out perfect
Looks good, I'll just never understand why people think that is better than having all the same components separated on the same plate.
that's beautiful wrath
Looks great!
Turkey pasta w fresh grated Asiago
thanks everybody. Was definitely happy and a little surprised that it came out so well. I bought very expensive eye fillet and I think that was money well spent
What to serve it with was also something I spent time on. I settled on mashed potato and green beans which I think was a decent choice. But I'm interested in what anyone else has served/been served as an accompaniment?
