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I'm going to buy an instant pot and hopefully become a cool kitchen person. Do people have any safety tips for a dunce like me who has never operated a pressure cooker before?
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Jul 16, 2019 00:49
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Just read the manual.
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Jul 16, 2019 00:56
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Ritznit posted:I'm going to buy an instant pot and hopefully become a cool kitchen person. Instant Pots self-regulate and have multiple safety devices. Just make sure the steam valve is clear and read the manual and it’s unlikely you will have a dangerous situation. And, obviously, don’t put your hand over the steam valve when you’re releasing pressure.
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Jul 16, 2019 01:30
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Also make sure other household members have read the manual or been instructed on its operation. My husband almost burned himself by knocking open the steam release valve in the middle of cooking because he had no idea it would move. (Why or how he did that when it was near nothing of interest in the kitchen I don't know.)
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Jul 16, 2019 04:38
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Also: Don't fill it above the max fill line (it's marked on the pot), and if you cook rice in it make sure to rinse it first or it'll boil over (not dangerous but it'll trigger the safety release and gently caress up the cooking).
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Jul 17, 2019 01:19
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Arcsech posted:if you cook rice in it make sure to rinse it first or it'll boil over (not dangerous but it'll trigger the safety release and gently caress up the cooking). Yeah I've never once rinsed my rice and it comes out perfect every time.
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Jul 17, 2019 02:27
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Do you have a good recipe for brown rice? I keep seeing different ratios like 1:2 rice/water or 1:1 rice/water but brown rice seems to be trickier.
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Jul 17, 2019 11:45
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Mu Zeta posted:Do you have a good recipe for brown rice? I keep seeing different ratios like 1:2 rice/water or 1:1 rice/water but brown rice seems to be trickier. Wish I could help out, I've only done short grain and basmati rice in my IP. I use 1:1.5 for short grain and 1:1 for basmati.. I would guess brown rice would need a bit more, and maybe an extra minute or so pressure cooking?
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Jul 17, 2019 13:26
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Johnny Truant posted:Yeah I've never once rinsed my rice and it comes out perfect every time. Enjoy your super sticky rice?
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Jul 17, 2019 14:02
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Mu Zeta posted:Do you have a good recipe for brown rice? I keep seeing different ratios like 1:2 rice/water or 1:1 rice/water but brown rice seems to be trickier. 1:1 22min seems to work for me
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Jul 17, 2019 14:49
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Is there a thread for immersion heaters? Found it.
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Jul 17, 2019 16:33
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So I have a bean recipe that I'm intending to make tonight, but I want to add a jalapeno or two because when I made it before it was pretty bland. Should I add the peppers before pressure cooking, or when serving?
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Jul 17, 2019 17:54
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gamingCaffeinator posted:So I have a bean recipe that I'm intending to make tonight, but I want to add a jalapeno or two because when I made it before it was pretty bland. Should I add the peppers before pressure cooking, or when serving? I would add them before with the onions/etc. Most of my bean cooking is pinquito beans and the process is pretty much: render pork (bacon/sausage) > cook aromatics in the pork fat (onion/peppers/garlic/etc) > heartier spices once the aromatics soften > stock/beans and cook. Then add any more subtle/fresh spices like epazote /cilantro/oregano after the pressure cooking. You could always add some after the pressure cooking if you wanted the more fresh flavor/texture from them mixed in or as garnish on top. Pickled jalapeno as a garnish also is pretty nice on some beans to add some acid.
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Jul 17, 2019 18:59
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Croatoan posted:Enjoy your super sticky rice? Johnny Truant posted:it comes out perfect every time. 
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Jul 17, 2019 20:37
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gamingCaffeinator posted:So I have a bean recipe that I'm intending to make tonight, but I want to add a jalapeno or two because when I made it before it was pretty bland. Should I add the peppers before pressure cooking, or when serving? I add before but pressure cookers take some heat out of the chili so 2 might not be enough depending on how many beans, heat of the jalapenos, whether you rib and seed.
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Jul 17, 2019 21:56
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Has anyone tried the recipes on PressureLuck? https://www.youtube.com/channel/UCWP5zYusIJqJCK27A0NlAKg I've not seen it mentioned across any of the pages, but probably because it looks more geared to people like me who are novices in the kitchen compared to Serious Eats which kinda assumes you're not going to slice a finger off if you need to cut something. The food looks good though, so now my IP arrived ($55 on Prime day, thank you Amazon) I'm going to give at least one recipe a week a whirl. I'm only cooking for myself, so I'm guessing the best way to do things is to put the leftovers in the fridge, then siphon portions back into the IP and use warm for about 30m to reheat the next day? I've been needing to learn to batch cook stuff so looking forward to trying stuff out.
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Jul 17, 2019 23:49
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Deli containers are a good way to go if you have a microwave.
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Jul 18, 2019 01:26
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That’s a good plan, especially for work. I’ve always been eh about microwaves (lived without one for 5 years and didn’t really miss it) but if there’s no discernible difference then I’m game.
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Jul 18, 2019 01:49
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wormil posted:I add before but pressure cookers take some heat out of the chili so 2 might not be enough depending on how many beans, heat of the jalapenos, whether you rib and seed. Well, I added one (ribbed, seeded) jalapeño and sauteed it down with the bell pepper and onion in some bacon fat. I actually got a decent amount of flavor, but not a ton of heat which is okay. The one thing this recipe is missing is salt, and I'm not sure how to fix that (before cooking or after? How much, compared to a regular stovetop recipe? Will using broth instead of water help?) But it's still a huge improvement in flavor and bean texture over the first time I made this recipe.
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Jul 18, 2019 02:47
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Add salt at any time. We made yogurt the other day, easy peezy.
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Jul 18, 2019 04:12
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Definitely make beans with broth. I started using garlic better than bouillon for making my beans and I won't look back, adds a good amount of flavor and salt that gets soaked up while they cook.
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Jul 18, 2019 17:35
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Mercury Hat posted:Definitely make beans with broth. I started using garlic better than bouillon for making my beans and I won't look back, adds a good amount of flavor and salt that gets soaked up while they cook. Good beans have enough flavor that the resulting broth, made of nothing more than beans, salt, and maybe a bay leaf or some Mexican oregano, is a great ingredient by itself. Onions very optional. I will always advocate for bougie beans. For supermarket beans, I agree with you. You need to add flavor to those things.
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Jul 18, 2019 18:02
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wormil posted:Add salt at any time. If you add salt prior to cooking the beans will get tough. Just season prior to serving or go to flavor town by adding lard before sealing
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Jul 18, 2019 19:54
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Senate Soup is just beans, onion, butter, and water. The only time I use water in bean soup is to thin a strong stock but then my taste buds probably aren't sensitive enough to enjoy bean water. I use stock when making rice too. I also enjoy whisky and cigars so obviously prefer strong flavors.
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Jul 18, 2019 19:57
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DangerZoneDelux posted:If you add salt prior to cooking the beans will get tough. Just season prior to serving or go to flavor town by adding lard before sealing I make 30+ pots of bean soup per year, in my experience it doesn't matter. Just like salting eggs before cooking doesn't matter.
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Jul 18, 2019 20:03
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In the case of pressure cooking I usually do after. Depending on the type of beans and how soupy the liquor should be they sometimes need a little reducing after the pressure cooking and just find it easier to control the salt by doing it then. Also all the stocks/broth I use are generally unsalted if homemade or as low sodium as possible if using store bought.
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Jul 18, 2019 20:20
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DangerZoneDelux posted:If you add salt prior to cooking the beans will get tough. Just season prior to serving or go to flavor town by adding lard before sealing That's actually reversed, you want the salt asap as the sodium ions will replace calcium and magnesium meaning that they cook up softer with salt than without for the same cooking time.
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Jul 18, 2019 20:35
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Carillon posted:That's actually reversed, you want the salt asap as the sodium ions will replace calcium and magnesium meaning that they cook up softer with salt than without for the same cooking time. I stand corrected. Whoever suggested Ranco Gordo beans earlier, I want to thank you.. I'm hooked on them. I took to making a pot every week on the stove. No more pressure cooking but it's part of a nice ritual to soak and wake up early to get a pot started
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Jul 18, 2019 21:24
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wormil posted:Just like salting eggs before cooking doesn't matter. Gordon Ramsay just had a heart murmur and does't know why
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Jul 18, 2019 22:31
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You guys are awesome. Thanks for answering the question so thoroughly  I did use grocery store pinto beans, but I'm still really happy with how it came out. And thanks to you, I have a better idea of how to fix the problems I had with the recipe I used!
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Jul 18, 2019 23:22
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DangerZoneDelux posted:I stand corrected. Whoever suggested Ranco Gordo beans earlier, I want to thank you.. I'm hooked on them. I took to making a pot every week on the stove. No more pressure cooking but it's part of a nice ritual to soak and wake up early to get a pot started You are very welcome. You can even cook them from dried in a reasonable amount of time (2 hours or so), and if you sprout them they cook in literally 20 minutes. What kinds did you get? I'm a fan of Rio Zape and Royal Corona in particular. Yellow Indian Woman are really tasty too. Did you happen to get oregano indio or other herbs as well? I like to throw in a bottle with my orders. It's tasty stuff.
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Jul 19, 2019 00:25
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What are some good bougie bean sources aside from rancho gordo?
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Jul 19, 2019 00:28
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As I understand it, the latest in cutting edge bean science says salt before cooking is fine, but hold off on acidic ingredients until they're cooked or at least pretty far along.
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Jul 19, 2019 02:00
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turtleface posted:What are some good bougie bean sources aside from rancho gordo? Old seriouseats article listed: https://lompocbeans.com/ https://purcellmountainfarms.com/
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Jul 19, 2019 03:34
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biggfoo posted:Old seriouseats article listed: This is a great post. I was just wondering today about where to find good, fresh beans, nuts and seeds. It looks like Purcell has a lot of non-bean stuff that looks great, have you bought any of their nuts/seeds, grains, or dried fruit? Seems like a nice option for my bulk grain/flour/seeds/nuts needs each month or two. In other news, a store down the street from me stocks Rancho Gordo. I'm gonna eat a stupid amount of fancy beans this weekend.  Edit: Picked up some Vaquero beans and some green lentils. 
Keret fucked around with this message at 15:33 on Jul 19, 2019 |
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Jul 19, 2019 06:21
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Johnny Truant posted:Gordon Ramsay just had a heart murmur and does't know why Well it's innocuous. There are things I used to think just had to be done a certain way but over time realized it doesn't matter.
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Jul 19, 2019 09:10
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Wow I've walked past the Rancho Gordo store lots of times and had no idea they were any good. And now I found out their store closed.
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Jul 19, 2019 10:36
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SymmetryrtemmyS posted:You are very welcome. You can even cook them from dried in a reasonable amount of time (2 hours or so), and if you sprout them they cook in literally 20 minutes. I went for the Rio Zape and the Ayocote Morado. I will try the Yellow Indian Woman on my next order and definitely some of the herbs. I have an order coming from Masienda to try my hand at heirloom corn tortilla making and the Rio Zape paired with a fresh corn tortilla is going to be pretty killer
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Aug 10, 2019 01:56
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wormil posted:Well it's innocuous. There are things I used to think just had to be done a certain way but over time realized it doesn't matter. Nothing in cooking really "has" to be done any way at all, it's all subjective and up to personal preference and most recipes are hard to totally ruin. Coincidentally you should salt things just before eating, you just are adding sodium with none of the saltiness if you cook it into whatever.
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Aug 14, 2019 22:23
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Spudalicious posted:Nothing in cooking really "has" to be done any way at all, it's all subjective and up to personal preference and most recipes are hard to totally ruin. Coincidentally you should salt things just before eating, you just are adding sodium with none of the saltiness if you cook it into whatever. what
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Aug 14, 2019 22:40
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