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You don't have to soak any type of beans. You can just increase the cooking time and they will cook just fine in a pressure cooker. But yeah you want black beans for that dish
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Feb 12, 2018 21:03
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MeKeV posted:...........is this a meal as is or a side dish? :-S It can be either. I make a lot of beans, sometimes big pots of soup beans and sometimes a small pot meant for a side dish.
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Feb 13, 2018 00:27
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pootiebigwang posted:I'm not an expert but apparently there is a difference in the way some dry beans cook compared to others. Black beans were the first I encountered that didn't require a soaking period and could be cooked in the same pot as the rest of the ingredients. With a pressure cooker you don't generally need to soak at all, some people do as they say it can reduce the chance of blowouts, but you definitely don't have to when pressure cooking. Some beans though generally are thinner skinned, black beans are one I think, so that's why they don't need a soaking time more generally like others do.
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Feb 13, 2018 19:24
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Tried making the biryani in that cookbook today. Overall came out well, though it looks a little dull in color. I personally would have used some saffron (e.g. Sazon Goya), and I'll definitely do that next time I make it.
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Feb 19, 2018 01:29
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Anyone done peppers, like Anaheim, Poblano, etc in the IP? I want to make Chili in the IP but I want to make a Texas style that I use like 10 different types of peppers. I also like most of the milder ones to be big 1-2" chunks. I had a mishap with some Snap Peas in the IP so want to make sure they will withstand the pressure.
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Feb 19, 2018 20:45
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Most vegetable matter will be unidentifiable mush after 20 minutes at pressure. That's what you want for a Texas style chili though. Meat and gravy are the only textures in there.
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Feb 19, 2018 21:38
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Trastion posted:Anyone done peppers, like Anaheim, Poblano, etc in the IP? I want to make Chili in the IP but I want to make a Texas style that I use like 10 different types of peppers. I also like most of the milder ones to be big 1-2" chunks. I had a mishap with some Snap Peas in the IP so want to make sure they will withstand the pressure. Not made it myself, but http://www.seriouseats.com/recipes/2015/01/pressure-cooker-chile-con-carne-texas-red-chili-recipe.html
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Feb 19, 2018 23:58
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Trastion posted:Anyone done peppers, like Anaheim, Poblano, etc in the IP? I want to make Chili in the IP but I want to make a Texas style that I use like 10 different types of peppers. I also like most of the milder ones to be big 1-2" chunks. I had a mishap with some Snap Peas in the IP so want to make sure they will withstand the pressure. I have, but I used the immersion blender on them after they'd cooked, if you want to maintain definition you're better off stewing. That said, onions, chiles and spices pressure cooked, then blended, then the meat pressure cooked in that makes some drat fine chili.
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Feb 20, 2018 00:32
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Made some bun bo hue last night from this recipe. Used brisket instead of finger meat and normal wide pho noodles instead of the usual spaghetti like ones because I prefer them but otherwise the same. Absolutely delicious, I could eat it every day.  
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Feb 20, 2018 00:38
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Stringent posted:That said, onions, chiles and spices pressure cooked, then blended, then the meat pressure cooked in that makes some drat fine chili. Kenji's chili chicken Verde recipe? 
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Feb 20, 2018 01:25
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Johnny Truant posted:Kenji's chili chicken Verde recipe? I hadn't seen that before, I'll have to give it a go. This is a bit different though since you blend the onions/chiles/spices before cooking the meat. Here's one I made with pork spare ribs, the only texture there is the meat, the rest has been blended into soup then reduced. 
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Feb 20, 2018 02:07
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I prefer the chunks of peppers and onions. I ended up adding them after and sauteed it for a bit which I wanted to do anyways to reduce the sauce down anyways.  On top is a little Garlic Sauce from the middle eastern deli. It was great. Trastion fucked around with this message at 02:24 on Feb 20, 2018 |
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Feb 20, 2018 02:20
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I tried Kenji's pressure cooker chili verde a while ago and didn't really like it. Not a lot of spices in the recipe. Isn't it just salt and cumin?
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Feb 20, 2018 06:08
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Mu Zeta posted:I tried Kenji's pressure cooker chili verde a while ago and didn't really like it. Not a lot of spices in the recipe. Isn't it just salt and cumin? Every one of Kenji's recipes are just salt. That is the flavor profile he likes. I think some chef yelled at him one time for not using enough salt so now he uses 10x as much as needed in everything. I really do not understand why people like the guy as none of his recipes are good at all. They are ok for a base idea as long as you alter them greatly to add flavor and reduce the salt.
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Feb 20, 2018 15:04
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Trastion posted:Every one of Kenji's recipes are just salt. That is the flavor profile he likes. I think some chef yelled at him one time for not using enough salt so now he uses 10x as much as needed in everything. Some of my very favorite recipes are Kenji's.
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Feb 20, 2018 17:34
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diwilli posted:Some of my very favorite recipes are Kenji's. You probably like salty food. I mean, so do I but it's not everyone's cup of tea.
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Feb 20, 2018 18:02
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Or you alter the recipes to not be salty. Which means they are not good recipes to begin with.
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Feb 20, 2018 18:05
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How can you call his recipes salty, when he literally doesn't tell you how much salt to use? He just lists salt as an ingredient, which you should do to taste. Edit: Yeah, just checked 10 of his recipes, and the only time he gives an amount for salt is for breads, which makes total sense. Doom Rooster fucked around with this message at 19:12 on Feb 20, 2018 |
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Feb 20, 2018 18:28
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My understanding is that where he really shines is technique. Like inventing the reverse sear. You can put however much salt you want on your steak, but he'll tell you when to salt it and what to do with it.
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Feb 20, 2018 19:41
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i like nice words
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Any good pho recipes out there that you guys have actually tried?
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Feb 20, 2018 22:45
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Yeah there are a couple recipes that are obviously over salted and he has admitted that and misty self corrected. His recipes and techniques are great, I wonder how many of them you’ve tried or if this is Alton Brown backlash part two.
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Feb 21, 2018 00:10
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I'm a big fan of Kenji's recipes and techniques and have never found anything of his to be too salty.
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Feb 21, 2018 01:32
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Alton Brown’s recipes are my go to for all dishes? 
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Feb 21, 2018 03:38
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Jacque > Julia > Kenji > Alton. Fight me.
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Feb 21, 2018 04:48
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Fieri>Ranter posted:Jacque > Julia > Kenji > Alton. Fight me.
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Feb 21, 2018 04:52
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obi_ant posted:Any good pho recipes out there that you guys have actually tried? I made heavily-bastardized chicken pho about a week ago. Whole onion, about 3-4 pounds of chicken thighs, and the pack of spices you can find at Asian supermarkets (because I can't be assed to actually gather said herbs and spices by myself  )Cut onion in half, oil bottom of Instant Pot, toss in chicken thighs (I had skinless and boneless and next time I'm just going to use skinless but not boneless), toss in onion and bag of spices, barely cover with water, add a bit of salt, cook on high pressure for three minutes and release naturally. Discord onion and bag of spices, then eat with rice noodles. It's heavily bastardized because I'm sure it's not authentic at all (no searing the onion, I forgot the ginger, there's no fish sauce in it at all) but I'm going to make it again when I get back home. I'm also going to replace the rice noodles with tofu chunks because I can, and I'll actually try and remember the ginger this time.
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Feb 21, 2018 05:22
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large hands posted:Made some bun bo hue last night from this recipe. Used brisket instead of finger meat and normal wide pho noodles instead of the usual spaghetti like ones because I prefer them but otherwise the same. Absolutely delicious, I could eat it every day. Bun bo hue is my favorite food. By usual spaghetti like noodles, do you mean thin bun used for grilled meat noodle bowls and such? If so, look for bun specifically for bun bo hue, they are thicker and chewier.
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Feb 21, 2018 05:58
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obi_ant posted:Any good pho recipes out there that you guys have actually tried? I don't usually cook pho from recipes so have not tried these specific ones, but Andrea Nguyen's recipes are reliable for Vietnamese food, so I would trust these without trying them myself: https://www.tastecooking.com/recipes/pressure-cooker-beef-pho/ https://www.vietworldkitchen.com/blog/2017/11/instant-pot-chicken-pho-recipe.html
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Feb 21, 2018 06:06
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mich posted:Bun bo hue is my favorite food. By usual spaghetti like noodles, do you mean thin bun used for grilled meat noodle bowls and such? If so, look for bun specifically for bun bo hue, they are thicker and chewier. No, not the vermicelli you get in bowls w grilled pork and whatnot, the normal round bun bo hue noodles. I guess spaghetti wasn't a great comparison. I just prefer the banh pho.
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Feb 21, 2018 15:02
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Snowmankilla posted:Alton Brown’s recipes are my go to for all dishes? I'm sorry to tell you this but while they are good starting points, AB's recipes are just that, a starting point. They're just the no-frills basics. You should check this book out. It's seriously my go-to for most recipes now. http://a.co/dQWA9Nx
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Feb 21, 2018 16:24
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Everything I've made from test kitchen has been bland. Some of their cooking times are suspect, I just don't believe you can cook chicken thighs tender in 15 minutes outside a pressure cooker. But you're probably joking and my humorous is broken. vvvvvv oops, sorry wormil fucked around with this message at 22:52 on Feb 21, 2018 |
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Feb 21, 2018 20:37
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Nahh I meant it. I mean there are the occasional lololol recipes that will add some ridiculous step that'll add like 5 hours to your cooking time for very little payoff but for the most part they're pretty great. Especially for baking.
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Feb 21, 2018 21:28
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Croatoan posted:I'm sorry to tell you this but while they are good starting points, AB's recipes are just that, a starting point. They're just the no-frills basics. You should check this book out. It's seriously my go-to for most recipes now. http://a.co/dQWA9Nx I could never bring myself to buy this because it's from a TV show and my brain says "bad"
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Feb 22, 2018 03:51
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Are recipe books really better than googling a dish and spending 20 minutes reading 3 - 10 recipes and picking bits and pieces you like from each? I end up making a dish 2 - 5 times always tweaking before I'm 'satisfied' with it, even if its from a cookbook.
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Feb 22, 2018 03:54
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wormil posted:Everything I've made from test kitchen has been bland. That's because Chris Kimball is a child who's afraid of anything with a stronger flavor profile than what you'd get at Perkins. I haven't looked at any of their recipes since he hosed off and started his Milk Street bullshit, though.
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Feb 22, 2018 03:56
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Timby posted:That's because Chris Kimball is a child who's afraid of anything with a stronger flavor profile than what you'd get at Perkins. I haven't looked at any of their recipes since he hosed off and started his Milk Street bullshit, though. IIRC one of the first pieces at Milk Street was about how you shouldn't sear meat for stew or soup because the Maillard reaction is overrated, so, yeah, he's still bad.
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Feb 22, 2018 06:00
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He started incorporating stuff like fish sauce and curry spices so he's improving.
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Feb 22, 2018 11:30
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Kenji's Mushroom Risotto is probably the epitome of pressure cooker zero effort:maximum flavour, for me. I've never made it exactly as per the recipe (or probably any recipe ever), so cant comment on his exact saltiness level.
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Feb 22, 2018 12:47
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Mu Zeta posted:He started incorporating stuff like fish sauce and curry spices so he's improving. He’s never going to get better until he eats one of those insanity peppers
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Feb 22, 2018 13:34
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Ranter posted:Are recipe books really better than googling a dish and spending 20 minutes reading 3 - 10 recipes and picking bits and pieces you like from each? I end up making a dish 2 - 5 times always tweaking before I'm 'satisfied' with it, even if its from a cookbook.  of books.
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Feb 22, 2018 16:09
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