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pim01 posted:Kenji has a series of amazing and simple recipes here: A lot of his recipes are WAY TOO SALTY so if you don't like super salty stuff maybe use half of what he says and salt more after if needed.
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Oct 25, 2019 14:10
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) .
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The best My First Pressure Cooker recipe is the Columbian chicken stew. Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe Note: Do not add garlic.
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Oct 25, 2019 15:58
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Skyarb posted:Alright I am a brand new owner of an intantpot ultra 6Qt. Little less then a cup rinsed Jasmine rice 1.25 cups Water Tablespoon Butter 2 frozen 4oz fish fillets (I use the Atlantic salmon from Whole Foods) Salt Dried mushrooms and/or sun-dried tomatoes (more water if using lots) Chives (dried or fresh is fine) Fresh spinach Rinse Jasmine rice well and put in pot with water, butter, and chopped bite size dried stuff. Coat FROZEN fillets with a heavy pinch of salt and chopped chives. Place fillets skin down on top of rice. Set IP to HIGH, manual 3 minutes. Let manual release for 10 minutes. Plate hot rice over fresh spinach, let spinach wilt. Serves 2. Our favorite "gently caress it, I am tired, this is filling, somewhat healthy, and quick." Suspect Bucket fucked around with this message at 17:28 on Oct 25, 2019 |
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Oct 25, 2019 17:16
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toplitzin posted:Note: Do not add garlic. the gently caress
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Oct 25, 2019 17:48
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toplitzin posted:The best My First Pressure Cooker recipe is the Columbian chicken stew. I wasn’t too hot on it. Kinda bland. Could be better with some more vinegar, I guess.
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Oct 25, 2019 17:54
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Vampire spotted ITT
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Oct 25, 2019 17:54
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I love garlic, it just really doesn't work in that recipe (and probably why none is called for) It got a really weird flavor that really took away from the stew.
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Oct 25, 2019 18:03
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These recipes all look great, thanks guys. I am also a SUCKER for chicken noodle soup so HIT ME WITH A GOLD STANDARD DAMNIT
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Oct 25, 2019 19:05
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i'm not sure a pressure cooker is going to save you any time on chicken noodle soup other than making really good stock really quickly
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Oct 25, 2019 20:09
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BraveUlysses posted:i'm not sure a pressure cooker is going to save you any time on chicken noodle soup other than making really good stock really quickly Just the ability to turn rotisserie chicken carcasuses into stock is worth it for me. They get thrown in with a bag of vegetable peelings and out comes great stock that we use for everything. Hell, we just do veggie stock with the peelings sometimes. No broccoli, cabbage, potatoes are saved though, they aren't good for it, but onions, carrot peels and ends, peppers, garlic, celery ends, etc, go in a freezer bag and into the freezer to be saved just for stock.
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Oct 25, 2019 20:16
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No broccoli stems, corn cobs, cauliflower and leek leaves?
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Oct 26, 2019 02:18
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wormil posted:No broccoli stems, corn cobs, cauliflower and leek leaves? I stick to mostly mire poire, pepper bits, and garlic scraps. Any bits of herbs that are left over from meals are thrown in as well. I avoid broccoli and members of the same family mostly because I've heard not to use them in my stock, supposedly they leave a strong odour and flavor which is unpleasant.
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Oct 26, 2019 02:34
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you're correct on the brassicas. Perhaps stems aren't that bad but I don't gently caress with them.
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Oct 26, 2019 03:00
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Pollyanna posted:I wasn’t too hot on it. Kinda bland. Could be better with some more vinegar, I guess. It is a lifesaver for feeding kids, who still usually prefer bland. But I feel ya.
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Oct 26, 2019 17:07
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I am making chicken soup this week, so for chicken soup poster, here's what I do. Is it mindblowing? Not really, but it is comforting and good and if I buy pre-sliced stuff I don't even have to do prep work, just dump & walk away. 1.5lbs chicken parts (I usually use boneless skinless thighs, but up to you) 5-6 stalks of celery, diced .5 of a large onion, frenched or diced is fine 5 cloves of garlic (to taste) .5lb or so of carrot chips 28oz can of diced tomatoes 1lb of potatoes, diced (I like russets and reds here) 4 C stock 1tsp of salt if your stock isn't salted (more or less, however you like it) (The rest of these ingredients are just random for me and you probably have your own that you like) 1tsp thyme 1tsp crushed rosemary 1tsp paprika 1tsp ginger, powdered (or use some fresh stuff, whatever you got) 1-2 bay leaves Put everything in (you can saute the onion & celery & brown the garlic a bit first if you have time/energy). Pressure cook until the chicken is done and the veggies are as you like them, about 20 minutes for me. 10 minute NPR, then quick release what's left. Shred the chicken. Thicken with the saute function or add liquid to get it how you like soup.
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Oct 26, 2019 21:42
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I really can't stress how much having a pressure cooker allows you to make infinitely better stock than you can buy at the store. Buy 2-3 pounds on bone in chicken thighs/wings and put them in there which carrots, celery, onions and in 45 minutes you'll have amazing chicken stock. Then discard the veggies and shred the meat off the bones
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Oct 26, 2019 21:55
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The Glumslinger posted:I really can't stress how much having a pressure cooker allows you to make infinitely better stock than you can buy at the store. Buy 2-3 pounds on bone in chicken thighs/wings and put them in there which carrots, celery, onions and in 45 minutes you'll have amazing chicken stock. Agree with this. We buy rotisserie chickens at the grocery store for another meal, then I'll throw the bones in and the stock it makes is loving amazing. Internet Explorer fucked around with this message at 02:27 on Oct 27, 2019 |
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Oct 26, 2019 23:21
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SpannerX posted:I stick to mostly mire poire, pepper bits, and garlic scraps. Any bits of herbs that are left over from meals are thrown in as well. I avoid broccoli and members of the same family mostly because I've heard not to use them in my stock, supposedly they leave a strong odour and flavor which is unpleasant. Interesting, I hadn't heard that. I use cauliflower leaves based on Jacque Pepin recommending they go into the stock. I've used broccoli stems but didn't notice any off flavors. I looked into it and people were mentioning a bad flavor like stinky feet but I've never smelled that from cabbage or broccoli. I wonder if it's the same thing that makes broccoli taste gross to some people. Guess I'll leave the stems out from now on.
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Oct 27, 2019 00:10
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Internet Explorer posted:Agree with this. Well but rotisserie chickens at the grocery store for another meal, then I'll throw the bones in and the stock it makes is loving amazing. See, I wondered about this. Somewhere I got this notion in my head that for a stock you can only use raw bones and not cooked bones. Glad to know this so I can make some stocks this winter.
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Oct 27, 2019 01:10
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I am a baby pressure cooker user, and I did Japanese curry last night it went something like this: Sautee roughly chopped onions and smashed garlic in butter Add in beet greens for a couple minutes Brown stew meat with onions because why not? Turn off heat to avoid anything burning Add in (cut to bite sized) beets, carrots, potatoes, and a diced (kinda) apple Put curry roux on top, and poured in some beef stock Meat/Stew for 15 minutes, natural release, and then simmer until the consistency made sense. It was good, but I struggled with "when do I add salt or taste to add salt?" I could taste the onions, but after that stage I just had to guess at salt levels until it finished cooking under pressure, and the end result was probably under-salted. I'm thinking I shouldn't even have bothered tasting the onions, and put all of my tasting efforts into the end, but I'm not used to doing that. I also struggled with liquid levels, my thinking here is that this just requires experience, I know vegetables release liquid, but I don't have any sort of mental model of how much to expect and how that should influence how much stock I want. twodot fucked around with this message at 02:19 on Oct 27, 2019 |
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Oct 27, 2019 02:05
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Curry can be salted at the very end after it's finished cooking, but yeah for other stuff sometimes you just have to believe or be conservative with your salting and hope you can make it up afterwards
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Oct 27, 2019 02:56
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QuarkMartial posted:See, I wondered about this. Somewhere I got this notion in my head that for a stock you can only use raw bones and not cooked bones. Glad to know this so I can make some stocks this winter. Stock is cooked bones, broth is raw bones 
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Oct 27, 2019 03:13
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couldcareless posted:Stock is cooked bones, broth is raw bones I usually differentiate stock vs broth based on gelatin content. If it has bones (cooked or not), the resulting liquid is stock. If it's just meat, it's broth.
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Oct 27, 2019 03:40
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couldcareless posted:Stock is cooked bones, broth is raw bones you mean BONE BROTH
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Oct 27, 2019 05:42
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twodot posted:I am a baby pressure cooker user, and I did Japanese curry last night it went something like this: You're using boxed curry roux right? All the ones I tried are incredibly salty, maybe you put too much stock? I'd just follow the instructions in the box. You typically add the curry after it's all been cooked. You just boil another 10 minutes after adding the curry. Not under pressure.
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Oct 27, 2019 12:34
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couldcareless posted:Stock is cooked bones, broth is raw bones wrong! Ginger Beer Belly posted:I usually differentiate stock vs broth based on gelatin content. If it has bones (cooked or not), the resulting liquid is stock. If it's just meat, it's broth. This is more correct!
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Oct 27, 2019 18:15
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Speaking of stock, I made a 5lb chicken in my 6qt InstantPot, and threw the carcass right back in for stock with veggie trimmings. Absolutely delicious way to save a few bucks and get a superior stock vs the store. InstantPot chicken does not come out looking particularly appetizing, but some time in the oven fixes that. The meat falls off the bones so easily-- I grabbed the thigh to carve it and it just fell off the bird, and I only needed to slice through skin. I'll probably do this again next time I see chickens on sale. It was a gamble, because I saw very few reputable non-wellness websites talk about it. It paid off, though!
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Nov 29, 2019 04:12
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effika posted:Speaking of stock, I made a 5lb chicken in my 6qt InstantPot, and threw the carcass right back in for stock with veggie trimmings. Next time save more money and just use chicken thighs. White meat gets all tough and dry and gross when you cook it so long. Thighs are dummy thicc and don't care how you cook them because they are always delicious.
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Nov 29, 2019 20:23
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A roasted whole chook takes 60 mins in the oven. What's the benefit to doing one in an IP then finishing it in the oven?
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Nov 29, 2019 23:56
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I don't know if chook is a typo or slang but it hilariously sounds like a slur for chicken. Also chicken thighs for life yo.
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Nov 30, 2019 00:14
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Wanted to see if I could and the ovens were busy with other stuff. Better than the pb&j sandwiches we were going to have for lunch. Not going to replace a good roast chicken, but it was ready from start to finish in only 45m. Chicken Thighs for Life for sure, but sometimes you work with that what you find in the freezer.
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Nov 30, 2019 00:21
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wormil posted:I don't know if chook is a typo or slang but it hilariously sounds like a slur for chicken. Also chicken thighs for life yo. It is a nickname for Chickens, yes. Martha! There's a goanna in the chooks again! Bloody hell we'll have no eggs for a week.
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Nov 30, 2019 00:24
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I'm appropriating your culture and calling them chooks from now, unless I forget.
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Nov 30, 2019 06:28
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I'll allow it.
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Nov 30, 2019 18:37
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What's a good water to bones ratio for making stock? My stock comes out way too watery.
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Dec 4, 2019 23:54
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half cocaine posted:What's a good water to bones ratio for making stock? My stock comes out way too watery. You can always reduce watery stock.
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Dec 4, 2019 23:58
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Right, you wouldn't reduce the amount of water added to the IP, you need to have enough water to almost cover the bones yeah? So you reduce (boil away the water) the resultant stock afterwards.
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Dec 5, 2019 00:53
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There is a water volume to bone weight ratio in the CIA textbook but what I do is pack the pot with bones up to the line, including a couple of feet, then fill with water to the line, and go. As said above, you can always reduce it but I almost never do. 30 minute simmer will reduce it down a fair bit. Probably not the right way but it gets the job done.
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Dec 5, 2019 01:02
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wormil posted:There is a water volume to bone weight ratio in the CIA textbook but what I do is pack the pot with bones up to the line, including a couple of feet, then fill with water to the line, and go.
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Dec 5, 2019 01:06
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Lazyhound posted:wow I thought waterboarding was grim Lmaooo
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Dec 5, 2019 01:27
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