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Well yeah, but I was wondering about mass produced deli ham being cooked under pressure for the usual length of time we cook pot beans in an IP.
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May 8, 2019 21:41
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| # ¿ May 15, 2024 17:58 |
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Yes sorry if it wasn't clear enough... I wouldn't be asking if it was a whole smoked ham hock (which was pretty loving awesome despite being added at the start with the beans) but I want to get rid of this frozen sliced ham and thought maaaaybe I could throw it into the beans. I was skeptical too hence asking here, and you've now confirmed so thank you. Will it turn to mush/disintegrate?
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May 8, 2019 22:02
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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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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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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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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'll allow it.
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Nov 30, 2019 18:37
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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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Could I do that with some ground pork I want to get rid of tonight? I have the ginger and green onions already. When do you add salt how much? Or what if I threw in some totally frozen chicken thighs, same 30mins but then the chicken is not mushy but still cooked through?
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Jan 8, 2020 01:49
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Awesome thanks both. Would chicken stock, or 50/50 stock/water be a good move too? edit: welp I'm trying it with 2 cups of chicken broth 3 cups water.
Bald Stalin fucked around with this message at 04:34 on Jan 8, 2020 |
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Jan 8, 2020 03:01
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The congee of 1 cup rice, 2 cups chicken stock, 3 cups water, 30mins under pressure in IP was real good but I'm gonna up the liquid to 6 cups for 1 cup of the rice I'm currently using next time. I wanted it a tiny bit more runny/liquidy. The ginger is key and so so good in it.
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Jan 8, 2020 19:42
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Gonna cook a ribeye in my instantpot
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Sep 22, 2023 09:21
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| # ¿ May 15, 2024 17:58 |
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Outrail posted:The ninja foodie is pretty good with saute temps. Which one do you have? OP 2-lids, OP 1-lid, or the OL? A 1 year warranty seems lovely for a complicated electronic appliance tho
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Nov 17, 2023 06:08
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