|
You don't need liquid to put a pork shoulder in a crock pot. You do need liquid to put anything in a pressure cooker.
|
#
?
Jan 9, 2020 06:12
|
|
i like nice words
|
|
| # ? May 10, 2024 01:34 |
|
|
TychoCelchuuu posted:What else is in the pressure cooker? vegetables and liquid. should there not be? we just did this exact same thing with a roast the other night but it wasn't pork. should we take the vegetables and liquid out? oh I misunderstood. Yes there's liquid in it. Should we add more? There's already 3 cups.
|
|
#
?
Jan 9, 2020 06:18
|
|
|
empty whippet box posted:vegetables and liquid. should there not be? we just did this exact same thing with a roast the other night but it wasn't pork. should we take the vegetables and liquid out? One time my pressure valve got stuck, mess around with it to unstuck it.
|
|
#
?
Jan 9, 2020 06:20
|
|
|
I took everything out, cleaned the bottom of the pot really well and put it back in and now it's still saying burn food but it's reached pressure. Am I good?
|
|
#
?
Jan 9, 2020 06:23
|
|
|
empty whippet box posted:I took everything out, cleaned the bottom of the pot really well and put it back in and now it's still saying burn food but it's reached pressure. Am I good? When there's not enough thin cooking liquid in the Instant Pot, it may not be able to generate enough steam to come up to pressure. The bottom of the pot will become too hot, thus triggering the “Burn” code. Only thing I came up with googling
|
|
#
?
Jan 9, 2020 06:27
|
|
|
I'm currently stopping it and putting more water in. It's a pretty big roast. I think maybe the fat made the liquid too thick?] there's actually a lot of liquid, I don't want to add more. I don't know. I'm just putting it back on and if it gets to pressure and still says it then I'm just gonna let it go. Maybe I just put too big a roast in there. empty whippet box fucked around with this message at 06:41 on Jan 9, 2020 |
|
#
?
Jan 9, 2020 06:38
|
|
|
Did you brown anything in the IP before trying to pressure cook? That's a fairly reliable way to get the BURN warning on our 8 qt.
|
|
#
?
Jan 9, 2020 06:38
|
|
|
Internet Explorer posted:Did you brown anything in the IP before trying to pressure cook? That's a fairly reliable way to get the BURN warning on our 8 qt. Yep we seared the roast. It's back up to pressure but says BURN FOOD again. Just gonna let it ride for an hour, I think maybe the starch from the potatoes + fat thickened the liquid too much and/or searing the roast has tripped it out in some way. could not having the outside bottom dry properly cause this? Maybe it's that too. UGH my precious roast empty whippet box fucked around with this message at 06:45 on Jan 9, 2020 |
|
#
?
Jan 9, 2020 06:42
|
|
|
The outside bottom of the pot that goes into the IP? That should always be dry otherwise you can ruin the heating coils in the bottom. I feel for you. My wife ran into it once and after getting BURN several times for a meal she and the IP don't get along any more. It's a pain, but my suggestion would be to take everything out, clean the pot, run it under cool water to cool it off, then put everything back in. Sorry you're having a crappy experience.  [edit: I now sear things in a separate pan if I'm going to use the IP, unless it's something basic like onions or something. No meat.]
|
|
#
?
Jan 9, 2020 06:59
|
|
|
well now I'm anxious about my coils.
|
|
#
?
Jan 9, 2020 07:08
|
|
|
franco posted:I was looking up some Instant Pot stuff, ended up on a bit of a YouTube dive and came across 7 BASIC Instant Pot Recipes - Perfect for Beginners! I'm still not quite sure if I'm being trolled. Finally watched this, it's so dumb. I like how she pours rice into a steel measuring cup then pours it into a glass measuring cup - the extra step is important.
|
|
#
?
Jan 9, 2020 09:11
|
|
|
I've never seen a Burn warning with my 6qt IP, but get them occasionally in the 8qt version. I'm guessing it has a bigger heating element to support the larger size, and that makes it more prone to overheating before getting a good boil going (and then pressurizing, and turning down the heat). If adding more liquid isn't feasible, try heating the pot on the stove while stirring it. Once it's close to a boil, move it back to the IP and restart: it should pressurize & seal quickly and avoid turning off again.
|
|
#
?
Jan 9, 2020 09:34
|
|
|
Yeah I have the 8qt and I never got the burn thing either, but like I said, one time my valve at the top got stuck open and would not seal, but then I just fiddled with it and it sealed back up. But then again I never sear in the thing either, just basically use it to get tough meats to be tender quick. I always pre sear on the stovetop If I have anything. I find when I did try to do some stuff like onions in there, it was tough to do since there is only one setting and it got way too hot too quick IMO.
|
|
#
?
Jan 9, 2020 15:56
|
|
|
yeah the instant pot should not really be used for searing. they advertise the feature but it’s not good at it
|
|
#
?
Jan 9, 2020 16:06
|
|
|
Suggestions on beef and barley? I was probably going to pressure cook some beef chuck and a half cup of barley with some onions and carrots together, maybe some bay leaves and cumin. Is that how beef and barley works?
Pollyanna fucked around with this message at 16:25 on Jan 9, 2020 |
|
#
?
Jan 9, 2020 16:21
|
|
|
Pollyanna posted:Suggestions on beef and barley? I was probably going to pressure cook some beef chuck and a half cup of barley with some onions and carrots together, maybe some bay leaves and cumin. Is that how beef and barley works? But yes, as I recall it was a fairly simple affair - some cut-up beef (I used boneless spare rib meat), some Pearled barley, onion, celery, tomato, and tomato paste. The recipe calls for marmite, which is hard to find in the Deep South, so we substituted a bit of soy sauce. The final result was wonderful. If anything, it tasted a little too tomato-y and was slightly thicker than I'd expected, so I might go easier on the tomato paste next time.
|
|
#
?
Jan 9, 2020 16:56
|
|
|
https://www.seriouseats.com/recipes/2017/02/pressure-cooker-beef-barley-soup-recipe.html I'm not sure which you used, but this one is great (and doesn't have any tomato). I made it before - I can't remember if it was the stovetop or Pressure Cooker version, but it came out delicious.
|
|
#
?
Jan 9, 2020 17:01
|
|
|
empty whippet box posted:I have a pork shoulder roast in my pressure cooker and we turned it on to cook and it just sat there for like 30 minutes and said 'BURN FOOD' without ever coming up to pressure and I don't know what to do. Can anyone help me? How much liquid is in there? Edit: oh what the gently caress mobile, there's a whole nother page of responses.
|
|
#
?
Jan 9, 2020 17:31
|
|
|
Seat Safety Switch posted:What steaming baskets are you using in the IP? I was looking for some that would fit and had no luck. Just an ordinary bamboo one I bought some time ago in an Asian supermarket. Mind you I have the 8qt IP which just about fits the 20cm diameter basket which in turn fits 4 buns. Edit: Trabant posted:As in store-bought frozen buns or something you made and froze? Store bought, I browsed the new Asian supermarket and couldn't resist. The only time I attempted to make my own Bao buns it resulted in a shameful display of deflated lumps of dough... Hopper fucked around with this message at 20:53 on Jan 9, 2020 |
|
#
?
Jan 9, 2020 19:29
|
|
|
Should chicken skin be removed from legs and thighs before going into a pressure cooker?
|
|
#
?
Jan 10, 2020 02:42
|
|
|
franco posted:
This is so disturbing and bad that I fear YouTube is going to start pushing Jordan Peterson videos at me after having watched it. No seasoning, and why are you basically boiling ground beef when there's a sear function right there? Come on!
|
|
#
?
Jan 10, 2020 02:54
|
|
|
flashy_mcflash posted:This is so disturbing and bad that I fear YouTube is going to start pushing Jordan Peterson videos at me after having watched it. No seasoning, and why are you basically boiling ground beef when there's a sear function right there? Come on! call mulder while i check out that grey alien mass that she cooked up droll posted:Should chicken skin be removed from legs and thighs before going into a pressure cooker? depends on if you like the skin when it's not crispy. sometimes i'm not wild about it but other times its ok. you can sear the chicken for a bit to render out the fat first, which can help with that flabby skin experience
|
|
#
?
Jan 10, 2020 03:29
|
|
|
flashy_mcflash posted:This is so disturbing and bad that I fear YouTube is going to start pushing Jordan Peterson videos at me after having watched it. No seasoning, and why are you basically boiling ground beef when there's a sear function right there? Come on! If you know a better way to make steamed hams I’d like to hear it.
|
|
#
?
Jan 13, 2020 14:10
|
|
|
Boiling ground beef is a thing but it's browned first, then simmered to further break down the meat into a finer texture for sloppy joes or whatever, it doesn't change the flavor. You don't drain the water, just simmer it away. If you buy cheap ground meat it sometimes has enough water to achieve the same thing.
|
|
#
?
Jan 13, 2020 20:29
|
|
|
wormil posted:Boiling ground beef is a thing but it's browned first, then simmered to further break down the meat into a finer texture for sloppy joes or whatever, it doesn't change the flavor. You don't drain the water, just simmer it away. If you buy cheap ground meat it sometimes has enough water to achieve the same thing. Its hard to brown ground meat without it going to water anyway. I guess you can probably do it in small batches on super high heat? But who the hell does that? Anyway I just throw the entire content into a skillet at relatively high heat but it eventually still oozes the juices out before the entire batch is browned anyway so its just like boiling it  Then you drain all the fat away, because even the relatively thin 80/20 grind will still lave a ton of fat, and then you finally add your onion, peppers, whatever aromatics you want....
|
|
#
?
Jan 13, 2020 21:38
|
|
|
Pans lose heat when you chuck cool stuff into them. If you dump a whole load ground meat in a standard pan (non-cast iron) it cools down a bunch and the meat doesn't brown/water doesn't evaporate fast enough. Chuck in half or 1/3 of the proportion and it will work, you have to do it in batches. Who the he'll does that? Probably a lot more people than you think... Discarding the fat though...never heard of that. Hopper fucked around with this message at 23:06 on Jan 13, 2020 |
|
#
?
Jan 13, 2020 23:03
|
|
|
cook all of your ground meat recipes as a big hamburger first to make a crust on it. Then break it up. Actually browning bits of ground beef is doable but it is not something you usually want to do.
|
|
#
?
Jan 14, 2020 00:57
|
|
|
Phanatic posted:If you know a better way to make steamed hams I’d like to hear it. For real though any other Maid-Rite fans in here?
|
|
#
?
Jan 14, 2020 01:10
|
|
|
Tried to make a New York Strip in the instant pot. It turned out like a roast and was dry. I'll use cast iron next time + hot plate next time.
|
|
#
?
Jan 14, 2020 19:32
|
|
|
No Wave posted:cook all of your ground meat recipes as a big hamburger first to make a crust on it. Then break it up. This is what I meant - is this not fairly common? If I'm making chili or even lasagna or something I'll make a burg, brown it, then break it into chunks.
|
|
#
?
Jan 14, 2020 19:39
|
|
|
excellent bird guy posted:Tried to make a New York Strip in the instant pot. It turned out like a roast and was dry. I'll use cast iron next time + hot plate next time. you did what now
|
|
#
?
Jan 14, 2020 19:49
|
|
|
flashy_mcflash posted:This is what I meant - is this not fairly common? If I'm making chili or even lasagna or something I'll make a burg, brown it, then break it into chunks.
|
|
#
?
Jan 14, 2020 19:49
|
|
|
Flash Gordon Ramsay posted:you did what now Call him a donkey at least 
|
|
#
?
Jan 14, 2020 20:00
|
|
|
Been working our way through this book we got for Xmas It’s good. Really liked the shrimp and asparagus risotto.
|
|
#
?
Jan 14, 2020 21:08
|
|
|
I don't know who does or doesn't cook ground meat like a burger but I always have. Plonk it down in the pan, crust one side, flip and crust the other, then break it up. Once browned, if I want a finer texture (which I often do) I add about 3/4 cup water or beer and simmer until the water evaporates while occasionally poking at the beef. Leaves you with small granules of browned beef.
|
|
#
?
Jan 14, 2020 21:15
|
|
|
Plus it's fun just to work on your burg technique. Like when you break an egg and practice separating it even if you don't have to, and dump both the white and yolk into the bowl.
|
|
#
?
Jan 14, 2020 21:59
|
|
|
excellent bird guy posted:Tried to make a New York Strip in the instant pot. It turned out like a roast and was dry. I'll use cast iron next time + hot plate next time. Jesus fuckin christ
|
|
#
?
Jan 15, 2020 05:35
|
|
|
Drive-by steak troll
|
|
#
?
Jan 15, 2020 08:42
|
|
|
Jesus Christ there's so many disgusting videos of people making IP pot roast on YouTube
|
|
#
?
Jan 15, 2020 20:49
|
|
|
|
| # ? May 10, 2024 01:34 |
|
|
Hopper posted:Discarding the fat though...never heard of that. That's what Hamburger Helper and McCormick Chili Seasoning and the like tell you to do, which is how thought you were supposed to cook ground beef until fairly recently. Moot .1415926535 posted:Been working our way through this book we got for Xmas Amazon recommended this the other day and I almost bought it.
|
|
#
?
Jan 16, 2020 18:41
|
|
