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My Lovely Horse posted:I bought a probe thermometer the other day. I was just after something to measure the temperature inside my oven and, since they had separate oven and meat thermometers, asked the guy if there was any difference, like did the meat thermometers have a probe that actually had to be in contact with anything. Oh no, he said, they're all the same and they just measure their immediate surroundings, air or solid, I could even take my own temperature with one. I replied that was good to know but I'd probably like to get a separate one for that. That's mainly true, but some designs have a harder time measuring air temperature, because it's pretty localized and depends on convection to get an accurate reading. Larger resistors (well, ones that come into contact with more air, that is) are better at reading your oven temp, but small instant read ones will still work. Thermoworks even makes one for air with a slotted tip to allow air to pass through and get a reading from a larger area. I bought an oven thermometer for $5 from Tuesday Morning.
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Nov 29, 2017 10:42
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gradenko_2000 posted:I'd like to ask around for recipes on slow cooker pork belly. I can do an adobo just fine, but I tried this pulled-pork recipe from youtube and it was way hella too spicy. I made this and liked the flavor. If I do it again, I'll make it a day ahead and then crisp in a pan before serving as suggested at the bottom. https://www.dadcooksdinner.com/pressure-cooker-pork-belly-beer-braise/
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Nov 29, 2017 22:53
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Thank you for the meat thermometer advice 
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Nov 29, 2017 23:31
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Any recommendations for best Instant Pot model? Any info appreciated: favorite features, features that annoy you, the buttons suck, "don't buy this stupid fad electronic," etc.
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Dec 1, 2017 21:29
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drat Bananas posted:Any recommendations for best Instant Pot model? Any info appreciated: favorite features, features that annoy you, the buttons suck, "don't buy this stupid fad electronic," etc. Just get the 8qt. I have often wanted more space in my pressure cooker, but never less.
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Dec 1, 2017 21:49
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SymmetryrtemmyS posted:Just get the 8qt. I have often wanted more space in my pressure cooker, but never less. Ok. But Lux, Duo, Duo Plus, Smart, or Ultra? I am thinking Duo vs Duo Plus, the difference being ability to make eggs, cake, and sterilize, but the site I was reading about them says you can do eggs/cake in a Duo just fine, there's just no button. E: Oh wait, I think Duo is the only one that comes in 8qt. I suppose that settles that! Damn Bananas fucked around with this message at 22:00 on Dec 1, 2017 |
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Dec 1, 2017 21:54
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really depends on your shelf/storage space. I couldn't reasonably store an 8qt anywhere so I got the 6qt
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Dec 1, 2017 22:25
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drat Bananas posted:Ok. But Lux, Duo, Duo Plus, Smart, or Ultra? I am thinking Duo vs Duo Plus, the difference being ability to make eggs, cake, and sterilize, but the site I was reading about them says you can do eggs/cake in a Duo just fine, there's just no button. 99% of the time you're going to press manual and then the number of minutes and that's it.
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Dec 1, 2017 22:37
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I've made this pressure cooker beef and broccoli recipe before: https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/ It's pretty good but it has too much of a soy sauce taste, and I think beef and broccoli could use some oyster sauce in the recipe. The recipe calls for half a cup of light soy sauce. But I'm not sure how much to reduce the soy sauce and how much oyster sauce to add to the recipe.
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Dec 2, 2017 16:23
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Reduce the soy sauce by a glug, and possibly try up to a slosh of oyster sauce. Both measurements are metric, sorry I don’t know the imperial equivalent.
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Dec 2, 2017 19:15
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I have a marinade for roast I really like, and the roast I make is made in a cast iron dutch oven. Delicious. However I'm getting tired of buying jars of pickles just for the pickle juice that is needed for the marinade. Are there alternatives to buying jars of pickles just for the juice? Can the same effect be had with non-concentrated vinegar?
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Dec 2, 2017 20:46
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I feel like I'm in a food rut right now. I'm struggling to find new/interesting things to cook, and my usual rotation of stir fries, curries, and pasta is getting pretty stale. What do yall do generally when you need fresh cooking inspiration? This happens kind of regularly for me, and I'm not getting better at getting out of it.
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Dec 2, 2017 20:51
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Captainsalami posted:Anyone got a good tuna salad recipe? Something i can whip up before work would be good, just mayo is boring. i use finely diced shallot, squirt of dijon, splash of fish sauce (or L&P), ground pepper, celery and add mayo till it's creamy but not too creamy.
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Dec 2, 2017 21:06
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When a recipe just bluntly calls for sake, it means just regular old drinking sake (especially if it also explicitly asks for Mirin, too) right?
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Dec 3, 2017 00:12
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I bought an Instant Pot last month and I've made a few things in it, but I haven't made pulled pork in it yet. It's the first pressure cooker I've ever owned. I bought a pork shoulder today because I think it will fit in the (6-quart) IP. The pork shoulder is just shy of 9 pounds, so I'm assuming it's bone-in. Normally I buy this exact thing, put a dry rub on it overnight, and roast in a roasting pan in the oven for ~6 hours until it comes to temp. Assuming it fits and I'm not delusional, some questions: 1. Do I need to de-bone this thing before pressure cooking it? 2. Normally I would score the fatcap before putting the dry rub on, but trim off any excess fat. Is that still the thing to do? 3. Do I need/want to brown it before pressure cooking it? If so, will it be worse if I brown in a skillet instead of the IP? 4. I assume that, like everything else, I will want to just hit manual/high and enter a time. (I know this was mentioned earlier on this page as well.) How long do I want to cook this for? All the recipes I see call for boneless roasts between 2 and 5 pounds. I have never seen a boneless pork shoulder roast or any pork shoulder even in the neighborhood of that small in any grocery store in my area, which is not exactly the middle of nowhere. I am aware that it may be variously labeled "pork shoulder," "pork butt," or "Boston butt," and I've seen those different labels but no difference in what's in the plastic. I don't really understand why my experience with this is so different from, apparently, the rest of the Internet's.
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Dec 3, 2017 01:32
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guppy posted:
You'll want to brown it in a skillet at that size, more because the sides of the pot will become annoying while trying to move the roast around than because there's anything wrong with the saute function.
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Dec 3, 2017 01:41
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guppy posted:I bought an Instant Pot last month and I've made a few things in it, but I haven't made pulled pork in it yet. It's the first pressure cooker I've ever owned. I bought a pork shoulder today because I think it will fit in the (6-quart) IP. The pork shoulder is just shy of 9 pounds, so I'm assuming it's bone-in. Normally I buy this exact thing, put a dry rub on it overnight, and roast in a roasting pan in the oven for ~6 hours until it comes to temp. Assuming it fits and I'm not delusional, some questions: I'm pretty sure it won't fit in the 6qt IP, at least when I tried it my pork shoulder of about the same weight did not fit. If it does not fit I would recommend deboning and doing two halves or pieces. And yeah, you are going to want to score the fat cap still and brown it in a separate pan, mostly because the IP does not have enough surface area on the bottom of the pot to fit the larger surfaces of a large pork shoulder. What I ended up doing was deboning and cutting the whole thing into large-ish chunks and cooking it in an asian style sauce, soy sauce, oyster sauce, black bean paste, sake vinegar, some sugar, crushed and minced garlic and ginger and some chicken stock then finished at the end with some lemon juice to brighten it. Served it with steamed vegetables and rice, it was very nice.
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Dec 3, 2017 02:08
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Remember to deglaze the pan you use and pour the resulting liquid into the pressure cooker. You probably know that, but I've seen someone just put the pan in the sink to soak and it's heartbreaking.
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Dec 3, 2017 02:17
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Pro tip: because the instant pot's inner pot is steel you can brown in it directly on the stove and then transfer it to the instant pot.
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Dec 3, 2017 02:18
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FYI, recipe cooking times for pork roasts are all over the place, anywhere from 45-90 minutes. I go 2 hours on high. Anything less and the center of the roast doesn't get tender. And actually I'm going to cut them into chunks from now on so they cook quicker and more evenly.
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Dec 3, 2017 04:31
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walruscat posted:I've made this pressure cooker beef and broccoli recipe before: https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/ I guess you could compare the sodium in oyster/soy sauce and kind of work from there. As in, the total sum of sodium from oyster sauce + soy sauce should be like 3/4 what you have now (or however much you want to reduce it). I'd guess 1:1 to 1:3 oyster:soy would be about right. I've made noodle dishes with about 1:1 before, but it depends on how much you want oyster sauce. Edit: And I think oyster sauce commonly has thickeners in it, so you may need to play around with the thickening. I'm not sure if it's enough to really mess it up or not though. Eeyo fucked around with this message at 05:58 on Dec 3, 2017 |
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Dec 3, 2017 05:55
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Is rice wine/rice vinegar the same thing?
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Dec 3, 2017 08:31
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Tired Moritz posted:Is rice wine/rice vinegar the same thing? Nope. Vinegar in general is made from wine, the rice varieties no exception. The alcohol in the wine gets re-fermented to form acetic acid, which gives the sour taste. I'm sure various other flavor compounds get formed in the process, so even removing the alcohol and adding equivalent amount of acid wouldn't give quite the same flavor profile.
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Dec 3, 2017 09:40
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walruscat posted:I've made this pressure cooker beef and broccoli recipe before: https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/ No idea if this is what you want. That recipe---stir fry in a pressure cooker with olive oil and brown sugar---is pretty solidly in the American strip mall Chinese tradition. Which is cool if that's what you're after, but if that's what you're after you're probably not going to be happy with Shaoxing and ginger or whatever.
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Dec 3, 2017 11:04
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Thanks for the pork shoulder answers. So, debone and cut into chunks to make it fit, score fatcap and leave on, brown. Cook for 2 hours on high -- is that if it's all one piece, or in ~3-4 chunks? (Or is it the same?) I would think cutting it into chunks would reduce the time required. And no, it would not have occurred to me to deglaze the skillet, so definitely worth mentioning. I usually make pork shoulder without a ton of spices because I like to freeze it in 2-cup quantities and take it out as needed to use in different cuisines. Some becomes tacos, some goes on kaiser rolls with barbecue sauce, that kind of thing. EDIT: It definitely did not fit, I cut it down into pieces. I cooked about 2/3 of it for 75 minutes on high (after coming to pressure) and it seems to have been more than enough time. Next time I would probably try an hour. guppy fucked around with this message at 16:44 on Dec 3, 2017 |
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Dec 3, 2017 12:41
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When I do bone in shoulder that I want to serve for company or something, I almost always do a braise for, like, 6 hours or more and then do a quick high heat roast on top to get the fat cap all nice and crispy. I always leave the bone in. Otherwise, I'll put the whole thing in the crock pot (again, another braise) and leave it overnight and then enjoy my meat shreds for the next few days.
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Dec 3, 2017 17:04
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I have a rice cooker question, and the japanese cooking thread seems pretty inactive. Since I utilize and enjoy rice quite a bit, I'm going to take the plunge, and invest in a good pressure/induction heating rice cooker. The two main brands seem to be Cuckoo and Zojirushi. Strangely, I can't really find any head to head comparisons, and I was wondering if anyone here had that experience. Just hearing about the quality of Cuckoo in general would be nice, since it seems relatively new and thus has way less information compared to Zojirushi. The rice cookers I'm looking at purchasing are: 1. https://www.amazon.com/gp/product/B009QYC60S/ref=ox_sc_sfl_title_1?ie=UTF8&psc=1&smid=A2L77EE7U53NWQ 2. https://www.amazon.com/Cuckoo-Elect...e%2Bcooker&th=1 The Cuckoo seems to have a few more options, such as self-steam cleaning. I've heard nothing but good things from reading online, but the amount of information/reviews available pale in comparison to Zojirushi, which is a more well known brand.
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Dec 3, 2017 17:59
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Got a couple of yellowfin tuna steaks on the cheap yesterday and was planning to grill them today. How would you recommend that I prep them?
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Dec 3, 2017 19:02
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Normally I'll make the entirety of my chicken tikka masala in the Instant Pot, but this time I'm thinking of coating the cubed chicken breast in olive oil and tikka masala powder, skewering them with wooden skewers, then putting it in the oven at 200 degrees celsius for 20 minutes, turning it over 10 minutes through. Would I be able to throw these into the Instant Pot after the 20 minutes and cook at high pressure for a further ten minutes, or is there no point? I don't want the chicken to be too dry and was hoping the 10 minutes extra cooking in the curry sauce would make them succulent and moist. I was planning on cooking the curry base itself for 20 in the IP at high pressure to really melt everything into one (the onions, tomatoes, ginger, curry powder).
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Dec 4, 2017 02:20
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Q8ee posted:Normally I'll make the entirety of my chicken tikka masala in the Instant Pot, but this time I'm thinking of coating the cubed chicken breast in olive oil and tikka masala powder, skewering them with wooden skewers, then putting it in the oven at 200 degrees celsius for 20 minutes, turning it over 10 minutes through. Why do you want to cook the chicken separately?
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Dec 4, 2017 02:24
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AVeryLargeRadish posted:Why do you want to cook the chicken separately? I'm tired of the texture cooking it in the curry creates. I always make my curries that way. I'd really love to get a bit of charring on the chicken for some extra depth of flavour, hence the 200c oven adventure.
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Dec 4, 2017 02:32
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Q8ee posted:I'm tired of the texture cooking it in the curry creates. I always make my curries that way. I'd really love to get a bit of charring on the chicken for some extra depth of flavour, hence the 200c oven adventure. In that case I would suggest that you brown the chicken in a pan instead of the oven, you will get a much better crust that way. If you do this then you should make sure to use thighs instead of breasts, they hold up to heavy cooking much better and the extra fat helps in browning them. You can also deglaze the pan with a little chicken stock after browning the chicken and add that to the rest of the mixture in the IP, that will add some extra depth of flavor to the sauce.
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Dec 4, 2017 02:56
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The solution, as always, is to USE CHICKEN THIGH AND STOP GIVING ANY FUCKS One day i'm gonna see if it's possible to at all over-cook a chicken thigh to inedibility, short of setting on fire for an extended period of time. That'll be a fun thread.
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Dec 4, 2017 03:09
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I dunno, I've tried chicken thigh in the past, I really wanted to break out of my chicken breast comfort zone, but even cooked in the IP, the drat thing still had a slight rubbery texture. I also don't have any thighs on hand, was just gonna throw this all together quickly with what I've currently got in the kitchen. I guess tonight I'll just do it the same way I always do. Was looking forward to some charred goodness on the chicken.
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Dec 4, 2017 03:12
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Chicken thighs are awesome. The only way to duck them up is not cooking long enough.
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Dec 4, 2017 03:26
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Q8ee posted:Would I be able to throw these into the Instant Pot after the 20 minutes and cook at high pressure for a further ten minutes, or is there no point? I don't want the chicken to be too dry and was hoping the 10 minutes extra cooking in the curry sauce would make them succulent and moist.
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Dec 4, 2017 03:43
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You could cube the chicken, dry with a paper towel, toss in a bit of corn starch, then brown the cubed chicken breast off (not enough to cook through, just high and fast to get a good crisp on), freeze them solid, and then add them to the curry to cook. But that would probably take too long for dinner tonight, unless you have access to liquid nitrogen. But hey, you could batch cook a few pounds of cubed chicken breast, freeze into meal portions, then curry them as needed. Or chicken parm. Ooh, mm.
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Dec 4, 2017 03:49
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If the kitchen in my apartment was bigger, I'd get a really deep chest freezer. Then on the weekends, I could go crazy with the free time I have and cook a bunch of different stuff and freeze it all. I remember my parents got me one as a homewarming gift when I first moved out 5 years ago, and my mum stayed with me for a couple of weeks and fully stocked it. I had months-worth of food ready to whip out and reheat, it was amazing. As it stands, my current kitchen is way too tiny, can't fit anything more in without jamming the door or making it impossible to move about in. So I've got a half-size fridge / freezer and the freezer only has enough space for about 8 square tupperware containers. It's rough.
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Dec 4, 2017 04:01
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Every time I've ever regretted not studying harder in school, it had to do with kitchen space.
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Dec 4, 2017 04:16
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Steve Yun posted:Every time I've ever regretted not studying harder in school, it had to do with kitchen space. I've told myself that I'll know I have made it in life if I end up with one of those big, spacious kitchens with a central island and plenty of workspace. Not how big my house is, or how big my yard is, or how flashy my car is. No, I'll know I've made it in life when I have an incredible kitchen.
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Dec 4, 2017 04:27
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