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spankmeister posted:serious eats, thank you kindly
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May 29, 2017 00:29
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I got an instant pot and made kenji's chili verde and since then have been sort of paralyzed making up my mind on what to make next. My rice cooker seems to make better rice though, which seems fair.
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May 29, 2017 01:40
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nuru posted:I got an instant pot and made kenji's chili verde and since then have been sort of paralyzed making up my mind on what to make next. My rice cooker seems to make better rice though, which seems fair. The rice definitely wasn't how I liked it, but to be fair, it'll probably take a bit of tinkering on my part to get it just how I like it. It was still edible and didn't taste awful which is a plus. The biggest thing for me is the quicker cook times, and the ability for me to set and forget stuff without worrying too much. Bashing out dishes with lamb that falls off the bone, can't wait.
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May 29, 2017 01:51
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Ok, the manual for my pressure cooker "strongly recommends" soaking beans... Do I have to? I thought the whole point was that I didn't have to do that.
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May 29, 2017 01:55
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QuarkMartial posted:Ok, the manual for my pressure cooker "strongly recommends" soaking beans... Not soaking beans just means you'll have to cook em longer. The only reason people soak beans is to soften them up and make it so they don't have to cook them for a million hours. You can shove the beans right in without soaking, but it's definitely gonna cause the cooking time to increase, and more likely than not you'll be checking them the after and realising they're still undercooked. I guess you could shove em in without soaking and just add however long onto the cooking time, I dunno how much it should be though.
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May 29, 2017 02:19
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There's that constant debate over brining if you soak. I think Serious Eats had an article about it toughening the surface of the bean.
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May 29, 2017 02:22
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I've previously used the HIP pressure cooking chart https://www.hippressurecooking.com/pressure-cooking-times/ to some success. I think directly from dried changed a bit batch to batch just due to natural variations in the beans harvesting/dryness/age so it's a bit hard to pin down exactly. You can always give them another go at high pressure if the time isn't enough. Also make sure to give plenty of water - if the beans are near the surface they tend to not cook well at all.
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May 29, 2017 03:53
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Loopoo posted:It was still edible and didn't taste awful which is a plus. That's the Goons With Spoons official motto, isn't it?
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May 29, 2017 14:08
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Scientastic posted:That's the Goons With Spoons official motto, isn't it? A motto I can stand behind with pride.
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May 29, 2017 16:36
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Loopoo posted:Just bought an Instant Pot, throw some of your favourite recipes my way. I'm trying to branch away from my typical meals that are almost exclusively curries / pasta dishes. I go for them since they're easy, but it'd be nice to have something that doesn't revolve around rice / pasta. http://nomnompaleo.com/post/157517114578/instant-pot-pressure-cooker-chicken-pho http://www.seriouseats.com/recipes/2016/01/pressure-cooker-french-onion-soup-recipe.html ... though I made mine with homemade beef stock (made in a pressure canner, but you could also use an instant pot) instead of the chicken stock it calls for.
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May 29, 2017 21:54
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Ginger Beer Belly posted:http://nomnompaleo.com/post/157517114578/instant-pot-pressure-cooker-chicken-pho Gonna make beef and dumplings in a bit, will post photos of how it turns out. Gonna add the dumplings in at the end on high heat slow cooker programme. That chicken pho looks glorious.
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May 29, 2017 22:36
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Oh, yeah, if you're looking for the most useful application for your instant pot, make chicken stock. I've made really delicious stock in 90 minutes with 2 pounds of wings and one carcass, along with some water and whatever aromatics you're interested in. Just throw everything together, add enough water to cover, cook on high pressure for an hour. You can add even more bony chicken for a richer stock. I honestly can't recommend enough making your own stock for general use.
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May 29, 2017 22:57
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Lawnie posted:Oh, yeah, if you're looking for the most useful application for your instant pot, make chicken stock. I've made really delicious stock in 90 minutes with 2 pounds of wings and one carcass, along with some water and whatever aromatics you're interested in. Just throw everything together, add enough water to cover, cook on high pressure for an hour. You can add even more bony chicken for a richer stock. I honestly can't recommend enough making your own stock for general use. I've heard the IP is great at making stock, because it doesn't boil the water, so you don't get a tonne of scum rising to the surface. I was googling a recipe for chicken stock and it said it creates a really clear and tasty broth, is that your experience with it? I'm gonna make machboos diyay (roast chicken, Arabic style) and it's gonna be so good cooking the rice in the chicken stock I get from the chicken.
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May 30, 2017 00:42
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You can also skip making the stock, and just make whole-chicken chicken soup.
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May 30, 2017 00:46
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I cooked a turkey breast today, and while I don't care for gravy, I couldn't bear to throw the fond away. So I deglazed with water and put it in the freezer...what should I do with it?
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May 30, 2017 04:00
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WHY BONER NOW posted:I don't care for gravy I don't understand.
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May 30, 2017 04:05
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Those look like words, but I just can't parse them.
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May 30, 2017 04:06
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What can I say, for whatever reason it's never appealed to me! I guess it's been probably 10+ years since I had some, maybe I should give it a try.
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May 30, 2017 04:23
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That's the spirit
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May 30, 2017 04:53
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I want to make dumplings, but don't want to make another trip to the stores (cause I forgot to buy brand new flour). I've had a bag of self-raising flour opened in the cupboard since about November. I stuck my nose right into it and took a whiff (I ended up inhaling a bunch of flour too and sneezed for about ten minutes straight) and it smelled fine. No hint of sourness, no weevils or bugs in the flour, no signs of mould. Is that a pretty solid indication that it's still good to cook with? It's been in the dark cupboard almost the entire time, with the cupboard rarely being opened. I've got some beef suet as well that's opened, and I'm wondering whether it's safe for me to use that (I bought new suet though just in case). It's been opened for a few months, doesn't expire until July 2017 and doesn't smell rancid. Am I better off just going to the store and buying new flour and making dumplings with the fresh suet + flour? Or will it be alright just using what I have already. Feels a shame to have to waste stuff, but then again, flour's cheap as chips and suet only cost me £2.
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May 30, 2017 05:51
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If it's before the expiration date, stored as it should've been, and seemingly fine, why wouldn't it be fine? The only catch is the flour is self-rising. Put some in a glass of water and see if it still fizzes.
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May 30, 2017 06:13
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How thick do you guys make your burgers? We grilled 1/2 inch thick monsters over the weekend cause we could. Also, what's your preference on doneness? And is it okay to call them burgs or is that dumb?
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May 30, 2017 15:27
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vermin posted:How thick do you guys make your burgers? We grilled 1/2 inch thick monsters over the weekend cause we could. Also, what's your preference on doneness? I like a half inch thick burg, heavy sear, medium rare. if sayin burg is wrong I dun wanna be right
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May 30, 2017 15:44
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vermin posted:How thick do you guys make your burgers? We grilled 1/2 inch thick monsters over the weekend cause we could. Also, what's your preference on doneness? +1 for burgs I don't like em real thick, but I'm not sure I'd call 1/2" thick a big burger I prefer thinner and crispy I'd be okay with 1/2" but some of those fuckers you see on TV are like 1" or bigger. I want a burger not meatloaf
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May 30, 2017 16:12
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GrAviTy84 posted:I like a half inch thick burg, heavy sear, medium rare. If you are going to grill them, this is the way. Bob Morales posted:I prefer thinner and crispy I've gotten really into the smash burger technique, I wish I had a better hood on my stove.
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May 30, 2017 16:29
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depends on how much meat Im using. 5-8oz I'll make it fairly thick with a sizeable divet in the middle. Around 3oz I prefer to make a smash burger (drop a 3oz ball onto a smoking hot cast iron pan, squash flat with a solid spatula (use a wooden spoon or tongs or w/e to push the top of the spatula down hard) until its less than a 1/2". The latter cooks quick and will be crispy if done in a little oil or fat.
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May 30, 2017 16:32
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Squashy Nipples posted:I've gotten really into the smash burger technique, I wish I had a better hood on my stove. plug in induction hob, do it outside. edit: you can do a smash crisp + still have it medium rare, just need some BTU  Smash burger by Matthew Mendoza, on Flickr GrAviTy84 fucked around with this message at 16:36 on May 30, 2017 |
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May 30, 2017 16:34
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GrAviTy84 posted:you can do a smash crisp + still have it medium rare, just need some BTU That looks like a perfectly nice burger, but it's about twice as thick as I do my smash burgers.
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May 30, 2017 19:25
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Sir Kodiak posted:That looks like a perfectly nice burger, but it's about twice as thick as I do my smash burgers. that's my point, I think people think smash crisp and mid rare juicy are mutually exclusive. you can have both.
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May 30, 2017 19:33
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GrAviTy84 posted:that's my point, I think people think smash crisp and mid rare juicy are mutually exclusive. you can have both. My point is that this is just a semantics game about what counts as smash crisp. I don't think anyone is confused by the idea that you can make a burger both well browned on the outside and medium rare on the inside if it's thick enough.
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May 30, 2017 19:39
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Since I have embraced the smash over the past couple years, I have found that grilled burgers are 100% uninteresting. I grilled a couple last night and was so let down.
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May 30, 2017 19:41
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We smashed some qps last night on the griddle. Ground our own mixture of brisket and chuck. Turned out p. well I thought, though I think I'm gonna run the griddle hotter next time. Had a whole pile of fixings so people could assemble their own.
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May 30, 2017 21:23
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GrAviTy84 posted:plug in induction hob, do it outside. Great picture, man! Yeah, I do have an induction plate that I use for hot pot, so I could do that outdoors.
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May 30, 2017 22:23
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Depends on how I'm doing 'em. On the grill I want a thicker burg so I can get some char on it but still be mid-rare and juicy in the middle. I have a huge weakness for thin flat-top style 'fried in grease' crispy burgs, though.
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May 31, 2017 03:43
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all this talk of burgs reminds me of when me and my old man had a pretty nice bonding experience a few years ago. we were hype for the Perseid meteor shower, so we decided to stay up til really late, about 3am to see them. we got the grill out and I made some fresh burgs right then and there with toasted buns, and we ate it as the meteors flew overhead and it was pretty nice.
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May 31, 2017 03:49
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Loopoo posted:all this talk of burgs reminds me of when me and my old man had a pretty nice bonding experience a few years ago. we were hype for the Perseid meteor shower, so we decided to stay up til really late, about 3am to see them. we got the grill out and I made some fresh burgs right then and there with toasted buns, and we ate it as the meteors flew overhead and it was pretty nice. 
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May 31, 2017 04:05
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So when the Instant Pot actually loving pressurizes, god drat does it work well. Most tender pieces of stew beef I've ever had. No matter what I did when I cooked it on the stove, it'd always be tough and chewy. At first I thought it was due to not cooking long enough, then I thought maybe I was cooking it too long, I tried everything in between and it still turned out tough and chewy. So it's a really nice treat to have it turn out amazing in 22 minutes. A pressure cooker also has the added benefit of leaving my vegetables intact, and prevents them melting into the stew. So I had really good texture throughout the stew, my celery, leek, carrots and potato had bite to them (but not undercooked), and they all retained their shape perfectly. That being said, the drat thing wouldn't pressurize for some reason. I did the 22 minute cycle three times, each time failed, and I ended up having to stand over the IP and keep smacking the lid and prying the valve up until it stayed in an upwards position. Almost 2 hours of me faffing about trying to get it to work. Maybe I overfilled it and the heat element couldn't deal with the amount of liquid I had in there, who knows. Meal was ruined though, I shouldn't have used the opened suet and flour. Shoulda just bought fresh, I'm a dope. I'm 100% sure the dumplings were off, and I ate 2 decent sized ones. My stomach is in bits. Thrown the rest of the dumplings out in an attempt to salvage the rest of the stew for tomorrow's dinner. On that note, dumpling recipes, go! I use self raising flour, salt, and parsley / thyme, but they always turn out quite dense. This time I added baking powder and it fluffed them up but they were too fluffy and didn't have substance to them. So hit me with your award-winning dumper recipes.
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May 31, 2017 16:44
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I've also had trouble with the IP not coming up to pressure. Verify that the sealing ring and lid are clean before starting, and also make sure there isn't any debris between the housing and the "outer pot" where the lid flanges onto the housing.
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May 31, 2017 17:29
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There are some dishes were a stovetop is simply better as it won't automatically turn off if the sensor detects however many above 255 degrees at the base. If you're adding anything that absorbs liquid you should have the liquid in the electric cooker already hot and bring it to pressure as soon as you add the poo poo that soaks. There will occasionally be dishes (or scales of dishes) that you simply cannot make as the pot won't get to pressure fast enough to avoid the food triggering the safety measures whether via absorption or settling on the inner pot.
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May 31, 2017 17:37
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Submarine Sandpaper posted:There are some dishes were a stovetop is simply better as it won't automatically turn off if the sensor detects however many above 255 degrees at the base. If you're adding anything that absorbs liquid you should have the liquid in the electric cooker already hot and bring it to pressure as soon as you add the poo poo that soaks. There will occasionally be dishes (or scales of dishes) that you simply cannot make as the pot won't get to pressure fast enough to avoid the food triggering the safety measures whether via absorption or settling on the inner pot. When I am doing something like that, for instance chicken soup with egg noodles, I just add the noodles in at the end, after everything else has cooked, the residual heat is enough to cook the noodles.
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May 31, 2017 18:01
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