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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. CSPAMishly:] *crack* ... *ping*
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Aug 14, 2019 22:55
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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. I'm not talking about personal preferences but arbitrary rules like, "you just are adding sodium with none of the saltiness if you cook it into whatever." That isn't true. When you salt early it has more time to diffuse across cell membranes so that it enhances the flavor and is seasoned evenly. If you only salt at the end, the salt will lay on the surface or dissolve in any liquid causing uneven seasoning.
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Aug 14, 2019 23:15
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OK sheesh, some things I do prefer the salt cooked in more, like mashed potatoes or stuff like that. On most proteins I prefer a bit of sea salt right before I eat it and it gets a much more salty punch. MY PERSONAL PREFERENCE  Ignore my bit about sodium.
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Aug 14, 2019 23:36
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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. I love chicken sashimi and gently simmered canned goods. Screw those "rules" about 'food safety'. loving Big Recipe all up in my kitchen.
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Aug 15, 2019 22:18
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EL BROMANCE posted:Has anyone tried the recipes on PressureLuck? Yes - I've made his shrimp in lobster sauce at least a dozen times, did his corned beef and cabbage for St. Pat's, dijon dill chicken, and most recently sausage and shells. Every one was fantastic. PressureLuck is my go-to.
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Aug 22, 2019 19:01
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Shrimp in a pressure cooker? Even at 1 minute it sounds like it'd make them rubbery.
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Aug 22, 2019 19:34
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i know its hard to make this stuff look good a lot of the time but that food just looks so wet
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Aug 22, 2019 20:56
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WescottF1 posted:Yes - I've made his shrimp in lobster sauce at least a dozen times, did his corned beef and cabbage for St. Pat's, dijon dill chicken, and most recently sausage and shells. Yeah I took the plunge and did the sausage/onions/peppers mix with the cheese sauce and had about 5 meals worth which was perfect. Tasted pretty good too! I then put a chicken into the pot last week and somehow managed to gently caress that up, so this is the level of chef I am.
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Aug 22, 2019 21:43
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Didn’t know about that site. The Cajun pasta looks amazing. Will also be foul wrapping a burger patty and pressure cooking it because why the hell not E: gently caress why did I not think of amatriciana sauce in the instant pot? Moot .1415926535 fucked around with this message at 21:55 on Aug 22, 2019 |
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Aug 22, 2019 21:45
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BraveUlysses posted:i know its hard to make this stuff look good a lot of the time but that food just looks so wet Didn't understand this until I went to the site.. Jesus Christ
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Aug 22, 2019 23:07
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BraveUlysses posted:i know its hard to make this stuff look good a lot of the time but that food just looks so wet To be fair, it's a wet cooking method. It's not like toast, or porridge, or a pear.
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Aug 23, 2019 02:46
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angerbeet posted:To be fair, it's a wet cooking method. It's not like toast, or porridge, or a pear. *uses instant pot to grill hotdogs*
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Aug 23, 2019 03:52
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It's a good cooking method, just not for like, salad.
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Aug 23, 2019 04:06
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Croatoan posted:Shrimp in a pressure cooker? Even at 1 minute it sounds like it'd make them rubbery. So like I said, I doubt shrimp in a pressure cooker so I tried PressureLuck's shrimp scampi and that was the worst shrimp scampi I've ever had. That was poo poo.
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Sep 3, 2019 21:10
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That PressureLuck guy has really questionable taste buds. He never reduces the liquids and he usually adds a lot of it. He always thickens it with cornstarch slurry. He also uses copious amounts of beef stock cubes which are basically just expensive salt licks and he uses jarred garlic a lot.
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Sep 3, 2019 22:22
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My wife discovered that yogurt is super easy in the IP and has been making a bunch of delicious Greek style yogurt, flavored and plain. She made sour cream, which is closer to slightly sour Mexican crema, also delicious. But the best has been cottage cheese which is barely sour at all and blows away anything from the store.
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Sep 9, 2019 19:14
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wormil posted:My wife discovered that yogurt is super easy in the IP and has been making a bunch of delicious Greek style yogurt, flavored and plain. She made sour cream, which is closer to slightly sour Mexican crema, also delicious. But the best has been cottage cheese which is barely sour at all and blows away anything from the store. If I could make my own cottage cheese and sour cream I would spend way less money. Do you think the processes would work with lactose free milk? Lactose free stuff at the store is like 3 bucks more expensive, but it beats taking a pill and still risking the misery.
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Sep 10, 2019 04:10
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gamingCaffeinator posted:If I could make my own cottage cheese and sour cream I would spend way less money. Do you think the processes would work with lactose free milk? Lactose free stuff at the store is like 3 bucks more expensive, but it beats taking a pill and still risking the misery. Well I honestly have no idea. I believe you can make lactose free yogurt so probably?
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Sep 10, 2019 07:08
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At worst you’d just have to replace it with some other sugar?
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Sep 10, 2019 07:41
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wormil posted:My wife discovered that yogurt is super easy in the IP and has been making a bunch of delicious Greek style yogurt, flavored and plain. She made sour cream, which is closer to slightly sour Mexican crema, also delicious. But the best has been cottage cheese which is barely sour at all and blows away anything from the store. This is a good reminder that I need to get back into making yogurt in my IP, thanks!
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Sep 10, 2019 18:12
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We need something to thicken the sour cream next time because it's kind of funny.
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Sep 11, 2019 02:02
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I make fat-free skyr in the IP, using the yogurt function. The only difference is that I put in 3-4 drops of rennet (for a half gallon of milk) when I add the culture. I let it chill overnight, and strain it until it's super thick, almost like cream cheese.
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Sep 12, 2019 01:49
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wormil posted:My wife discovered that yogurt is super easy in the IP and has been making a bunch of delicious Greek style yogurt, flavored and plain. She made sour cream, which is closer to slightly sour Mexican crema, also delicious. But the best has been cottage cheese which is barely sour at all and blows away anything from the store. Oooh, do you have a go to recipie for cottage cheese?
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Sep 16, 2019 23:33
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Sportman posted:Oooh, do you have a go to recipie for cottage cheese? She's asleep but tomorrow I'll ask what recipe she used. I'm sure she googled and used one of the top results, it required vinegar, not rennet. Tonight I made corn bread with leftover whey from yogurt and it was delicious.
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Sep 17, 2019 04:28
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I am absolutely certain that this has been done in the thread before but I made chili in my instant pot today and it's really drat good. I did not use a recipe that would be weird for chili.
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Sep 29, 2019 20:54
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Croatoan posted:I did not use a recipe that would be weird for chili. Ok but now I'm convinced you did
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Sep 29, 2019 21:44
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Chili was one of the first things I made and it made me a believer in the cult of the Instant Pot. Something about how the spices get bound to the fat.
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Sep 29, 2019 22:11
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I love elk season because everybody has an excess of game meat and I am about to get wild on some IP elk bolognese
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Sep 29, 2019 22:42
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Anyone have a favourite, simple, no fail chili instantpot recipe? Easier the better! 
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Sep 30, 2019 00:22
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Step 1: Step 2: Turn on instant pot
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Sep 30, 2019 00:33
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My wife started giving away yogurt and now we have people bringing us gallons of milk to make more yogurt, lol. Never ceases to amaze me how motivated people are by food. Tomorrow is stock day. I'll make veg stock followed by chicken stock. It'll last about 2 days. priznat posted:Anyone have a favourite, simple, no fail chili instantpot recipe? Easier the better! Michigan Chili 1# ground meat product 1 can kidney beans 1 can tomatoes 15 minutes on high. Done.
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Sep 30, 2019 06:10
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priznat posted:Anyone have a favourite, simple, no fail chili instantpot recipe? Easier the better! I mean, I really didn't have a recipe but here's what I did. 1 lb ground beef 1 lb hot sausage Brown that and throw in the instant pot 5 jalapenos. I like mine warm so I didn't seed them and one was a really big one. Cut off the stems though. 1 sweet onion a big handful or two of baby carrots 4 tomatillos Threw all that in my food processor and did a fairly rough chop. Throw that in the instant pot 2 cans great northerns 1 can kidney beans 1 small can tomato paste 1 28oz can crushed tomatoes Probably about 4 or 5 tbsp ancho chili powder? It's up to you how much I guess about 2 tbsp cumin Put it all in, stir and cooked it on chili for 20 minutes. It needed more tomatoes so I added a 12 oz can of diced tomatoes and a small can of tomato sauce. Also realized it needed salt so I added that and some more chili powder. Not sure how much but probably another tbsp or 2? Cooked it on chili for another 10 minutes. It was really drat good. It would have been better with 1" chuck meat instead of ground beef but I was being cheap.
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Sep 30, 2019 14:05
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I would eat it. I make stews all the time from whatever is leftover or on sale I don't even think in terms of recipe. Tough meat I'll pressure cook first, then add the rest of the ingredients. But if you are interested in a really good chili recipe, here is one I've made a few times. Dunkman's chili https://forums.somethingawful.com/showthread.php?threadid=3451852&pagenumber=6#post401502041
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Sep 30, 2019 18:41
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You can adapt any of these for the IP: https://www.seriouseats.com/roundups/chili-recipes The chili thread is also a wealth of knowledge: https://forums.somethingawful.com/showthread.php?threadid=3451852 Personally I prefer to only make the beef stock in the IP and use an enameled dutch oven for the cook-down but you could do the whole thing in an IP.
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Sep 30, 2019 21:29
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Alright I am a brand new owner of an intantpot ultra 6Qt. What are some beginner friendly never fail recipes you guys recomend?
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Oct 24, 2019 19:11
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Skyarb posted:Alright I am a brand new owner of an intantpot ultra 6Qt. I like everything I have tried from http://www.twosleevers.com so far. Bonus is she has a Keto section since I am doing that too but I used her site before I started Keto and everything has been good. Otherwise its going to depend on what kind of food you like. Anything that you can do in a crockpot can be done in minutes. Same with things like Chili and stuff that you make on the stove all day. I made a couple batches of chili recently and only used the IP to cook the meat I used and did everything else in a big pot while I chopped and seasoned each layer but I had time to do it and sometimes you just want to spend an hour preparing and cooking stuff.
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Oct 24, 2019 19:23
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Skyarb posted:Alright I am a brand new owner of an intantpot ultra 6Qt. Dadcooksdinner.com has reliable IP recipes. I've made many of them and they were all good. Beware, a lot of pressure cooker recipes are converted crock pot recipes and have way too much liquid added. (Not on the site above)
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Oct 24, 2019 20:42
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Make a shitload of the best chicken soup you'll ever have
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Oct 25, 2019 07:36
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The Glumslinger posted:Make a shitload of the best chicken soup you'll ever have Recipe please!
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Oct 25, 2019 08:04
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Skyarb posted:Alright I am a brand new owner of an intantpot ultra 6Qt. Kenji has a series of amazing and simple recipes here: https://www.seriouseats.com/roundups/pressure-cooker-recipes They're all awesome(theres a bunch that don't use extra liquid but just run on what water is present in the ingredients, which was a key lesson in not making everything super soupy for me  ) .
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Oct 25, 2019 09:52
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