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Croatoan posted:What setting do I use to fry things in my instant pot? Just put in a 220V outlet?
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Aug 18, 2017 02:05
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i like nice words
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| # ¿ May 6, 2024 10:01 |
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You can do that or you can use a defatter, but definitely the laziest and most thorough way to do it is to stick it in the fridge overnight and lift off the fat layer the next day.
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Nov 1, 2017 02:58
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It sounds steamed, but if you cover it in liquid, it's gonna be boiled, which does not sound preferable
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Jan 4, 2018 00:25
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Also my steamed pork buns! Pressure cookers don't technically boil, but only because the pressure makes the boiling point so much higher. It's still gonna be submerged in water and over 212°, which sounds like a good recipe to make the flavor go into the water and out of the meat. When you say braise = completely cover with water, is that just for the pressure cooker? Can I ask why? It's not the case for a normal braise.
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Jan 4, 2018 01:39
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I always microwave my artichokes. With the time it takes to come up to pressure and to depressurize, I think the pressure cooker would actually take longer overall.
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Jan 10, 2018 21:31
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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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VERTiG0 posted:gently caress yes
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Apr 21, 2018 03:06
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Matt Zerella posted:Im assuming you've tried the Butcher Block? Or trekked up to stop and shop? It just seems weird that I live in Queens, I can get any other bizarre specialty cut, I can buy tripe or tongue or entire square yards of straight-up skin, but pork shank isn't at some ethnic market for pennies??? Anne Whateley fucked around with this message at 00:21 on Apr 23, 2018 |
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Apr 23, 2018 00:14
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I'm not looking for veal specifically, I'm fine with adult pork. I do see "porko bucco" or other braised pork shanks on menus sometimes, so they're available commercially, but just not at grocery stores??? Even googling just tells me about restaurants where I can order it. Maddening. (I'm not quite enough of a weirdo to show up at the kitchen entrance of one of those restaurants and ask if they can hook me up. YET.)
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Apr 23, 2018 21:03
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Doh, sorry, I had a brain fart and was thinking veal (which I haven't cooked with) was young pig. I am looking for oink rather than moo.
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Apr 23, 2018 21:20
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That's how this derail startedVERTiG0 posted:My favourite thing to do in my IP is osso bucco. Forget taking hours and hours to cook it. Make a nice mirepoix, sautee it, toss your osso bucco in and let it ride for 30 mins at high pressure. Serve over a heavily parmesan-laden polenta and blow your wife's mind.
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Apr 24, 2018 14:38
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No, it was totally my fault for derailing with my shank lust 
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May 1, 2018 04:46
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I haven't seen a recipe like that one, it sounds fishy. What chicken parts did you use?
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Oct 12, 2018 02:31
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Thighs should be a fine sub, that shouldn't be the problem.
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Oct 12, 2018 03:39
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For things like pulled pork, what matters for the texture is not just the temperature it hits, but how long it stays at that temperature. I'm sure Kenji has written it up somewhere, but tl;dr it takes awhile
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Nov 29, 2018 00:22
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Pressure fryers are different than pressure cookers. You can't fry chicken in an instant pot. You can buy ancient home pressure fryers on ebay. They thrillingly combine the questionable safety of old stovetop pressure cookers with large quantities of superheated oil, plus decades of unknown use and upkeep with a bonus of nobody to sue for your upcoming interesting disfigurements. You should get one and tell us about it.
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Feb 11, 2019 17:13
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Zorak of Michigan posted:If someone ever builds a pressure fryer for home/consumer use, you can bet I will be right there for it. It's a shame that something as small as fear of grievous bodily harm keeps this deliciousness out of the kitchen. They stopped making them because of all the lawsuits, but still
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Feb 11, 2019 22:01
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How long do you have the pork shoulder under pressure? I tried it recently and was way underwhelmed.
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Feb 27, 2019 04:57
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Ultimate Mango posted:I had ~2” chunks and did them for 40 minutes, with 15 minute natural release. Took a while to come up to pressure and I could have gotten away with 30.
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Feb 28, 2019 20:59
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Country ribs are like pork chops, not really like ribs or pork shoulders. They're delicious, just not great for pulled pork. I know you can cook a whole pork shoulder at once, I do it occasionally in the oven and all the time in my crockpot, I was just wondering about successful timing in the instant pot
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Mar 1, 2019 07:52
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Agreed, I got one with a badly dented exterior. The interior pot didn't look dented but I exchanged it anyway. You really don't want to gently caress with flaws in a pressurized vessel
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Jul 11, 2019 21:08
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A Tbsp of salt (yes, even kosher) for 1 cup of rice and 5 chicken legs is mega high. Especially if you're using chicken stock and/or soy sauce. Did you mean a tsp maybe? When I do instant pot chicken & rice, I use lower-sodium Better than Bouillon for the rice, plus a very light sprinkle on each leg before putting them in.
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Jan 8, 2020 14:35
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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.
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Jan 9, 2020 06:12
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Vegetable broth is totally a thing and not remotely new. For a thicker mouthfeel, can just straight-up add gelatin if you want, or agar/etc. if the goal is to make it vegan. Another option is using an immersion blender on the vegetables afterward -- not to add taste but it'll thicken it. You can also just use Better than Bouillon in vegetable or in "no chicken" Anne Whateley fucked around with this message at 08:50 on Jan 20, 2020 |
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Jan 20, 2020 08:47
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I get mine from Penzey's but next year I'm just going to grow my own. Apparently they aren't difficult to grow, the price is because the harvesting is so painstaking. Cheap saffron is mostly just to dye the food (and may be dyed itself)
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Jan 31, 2020 19:47
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In between or after this recipe burning, have you made anything else that has come to pressure correctly?
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Sep 9, 2020 20:34
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ATK tests most of their pressure cooker recipes using a different brand of pressure cooker, so it doesn't always match up with the instant pot
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Jan 6, 2021 04:50
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https://www.unitconverters.net/volume-converter.html
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Nov 15, 2021 18:32
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I've only seen jiaozi as the crescent ones
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Dec 12, 2021 00:10
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Rolled up and stuffed, on a trivet if it fits or on the bony tips if not. I do 45 minutes (depending on how stuffed), then take out and broil for 5 minutes each side. I'm not sure why you're roasting it there unless you're doing wet ribs and your goal is to reduce the sauce? Seems easier just to reduce it but ymmv. Otoh if you want to use the oven you could just oven all the way.
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Jan 2, 2023 23:54
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I just microwave my corn to steam it. Shuck, put them on a plate, lay a damp paper towel over them, microwave. I do 6 minutes for 2 ears, I think my mom does 9 minutes for 6 ears in a casserole dish, but it depends on your microwave strength. Couldn’t be easier
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Jul 14, 2023 22:16
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| # ¿ May 6, 2024 10:01 |
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If the instant pot recipes have more liquid (like soup) or more fat (like pulled pork) or more fiber than he’s used to eating. But also his definition of diarrhea is using the bathroom “within hours of eating,” which means the questions are really about how he functions the rest of the time
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Dec 17, 2023 22:23
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