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Thunder Moose posted:Perhaps not a-typical, but delicious and simple nonetheless: I am trying to wrap my head around this one. What, if any, was the texture of the beef? Was it cut up before cooking or just fell apart during?
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Mar 17, 2015 03:53
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BLARGHLE posted:That's the half assed alternative to smoked pork/beef. It works pretty well with chicken thighs though! To clarify: it was the eight hours under pressure that confused me.
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Mar 17, 2015 04:19
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Ignoranus posted:I made this Bolognese sauce in the pressure cooker the night before last and my fiance is still raving about it. I didn't find pancetta so I just used smoked bacon and I forgot to add the cream at the end, but it was still amazing. We have yet to be disappointed by the pressure cooker. Do you like beefy and mushroomy flavors together? I think it would be mighty tasty....
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Aug 19, 2017 04:47
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AnonSpore posted:If I got that cookbook how would I have to adjust the time for a stovetop cooker that reaches 15psi? Is there some sort of calculation I can plug in, or should I just wing it? I came to post the same thing. I think the Kuhn Rikon pressure cooker I have doesn’t go as high as the instant pot but it’s big enough for two whole turkey carcasses so I must be a pressure cooker size queen.
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Nov 22, 2017 07:20
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Ordered an 8 quart instant pot for friends for Christmas. I have one of the huge stovetop Kuhn Rikon stovetop jobs, and it’s awesome but I will be curious how the instant pot compares. Wondering if it might make a good second gizmo for when I don’t want to make stock from two whole turkeys at once. I did use mine to do three full loads of tamales today, and about an hour with natural release worked great. Won’t ever do stovetop for 2-3 hours in the giant tamale put again. I can do more in the same time with my pressure cooker. The last round it didn’t want to get started (wouldn’t start pressurizing to lock) but we muscled it on eventually.
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Dec 17, 2017 07:20
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Jay Carney posted:I didn’t use a pressure cooker at all I mean and still only cooked them an hour. Steamed em You way under cooked them. They should set up and pull away cleanly from the husk. I took three goes at pressure the first time to get them set and not mushy. Ended up doing them for an hour and slow release by the third batch and that was okay, the slow release helped them set.
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Dec 20, 2017 06:50
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Jay Carney posted:God drat. This explains everything. Thanks so much. Even the Bayless recipe said 1.25 hours and my mother said “when they are ready you’ll know” like I’m in Coco and my Mexican ancestors will float out of the pot telling me they are set. Tamale Sense takes a long time to develop. I’m maybe 5-7 years in and I can kind of tell when the smell is right. I figure 20 years to master total, doing them only at Christmas time. The sauce and meat are the same thing, takes time and wondering and figuring it out.
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Dec 21, 2017 03:01
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Rime posted:How much did it cost them to drum up 800 5 star reviews and add 100+ "found this helpful" clicks to each of them. Amazon review boosting is the new SEO. Amazon has yet to invent the “google dance” for reviews so far as I can tell.
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Jan 14, 2018 06:10
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So, how about that new InstantPot coming that can do canning and higher PSI?
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Mar 12, 2018 04:55
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Pollyanna posted:I got a good pound or so of pork shoulder cut into rough cubes in the freezer. What can I make with it in the IP? Carnitas!
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Jan 5, 2019 17:41
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VERTiG0 posted:I've got a few pounds of flanken-cut beef short ribs that I'd like to do Korean-style, like a kalbi/galbi kinda thing. Has anyone done that or know of a half-decent recipe for a pressure cooker? If they are thin and across the bones do you even need to pressure cook them?
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Jan 26, 2019 21:32
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Pressure cooker carnitas are life changing.
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Feb 27, 2019 03:51
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Anne Whateley posted:How long do you have the pork shoulder under pressure? I tried it recently and was way underwhelmed. 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. Finished under the broiler, then chopped. Unbelievably awesome. My whole house smells of pork, as it should.
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Feb 27, 2019 06:46
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Hollismason posted:After I kept reading and hearing about it I went ahead and bought a 6 quart Instant Pot plus a accessory pack. Really looking forward to using it. Simply don’t fill it all the way. Make carnitas!
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Feb 28, 2019 06:24
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Anne Whateley posted:Thank you, but being honest about my laziness, I am not ever going to cube a pork shoulder before making pulled pork Costco country style boneless pork ribs. Thank me later.
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Mar 1, 2019 07:02
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mentalcontempt posted:Can you link to a recipe? heffray posted:https://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html I basically mashed Kenji's recipe (above) with this: https://www.pressurecookrecipes.com/instant-pot-carnitas/ I used Costco pork country spare ribs, which are just slices of boneless pork butt. I know some country style ribs aren't, but the Costco ones were absolutely slices of butt, which was perfect for this application. It was like $2/lb and took literally a minute to cube up. I only did 40 minutes and it was still a little too long I think. Finished them under the broiler the first day, reheated and crisped on the stove since then.
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Mar 1, 2019 18:44
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Ranter posted:don't be like my housemates putting broccoli in the IP. Why?
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Mar 6, 2019 01:11
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dino. posted:We cannot escape salsa chicken. It has infected this place too. Hot take: salsa is just mirepoix with tomato and jalapeños
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Mar 18, 2019 05:39
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NPR Journalizard posted:I made my first ever risotto in my pressure cooker and it came out fantastic. Will definitely be doing that again. I had to stop doing this on a weekly basis because my pants stopped fitting. It’s that good. And infinite variety.
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Jul 10, 2019 06:27
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Johnny Truant posted:Any specific risotto recipe y'all are using? I wanna jump on this train.. Serious eats has a few variations on the theme. Start with the mushroom. NPR Journalizard posted:Yeah, I know the feeling. I put a shitload of veggies in there, but I need to work out some way to make it healthier. The rice and the ungodly amounts of fat work against you.
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Jul 11, 2019 05:51
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I love my 12Qt Kuhn Rikon stovetop pressure cooker. It is especially awesome for all the things that make my instant pot give the dreaded BURN warning.
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Jan 8, 2022 01:52
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Sir Sidney Poitier posted:How is the pressure regulator? I've only used my current one where you turn a dial to low or high then turn down the hob. Do you have to adjust the heat to attain the pressure you want with the Kuhn Rikon? You regulate the pressure by the hob only. There are two lines on the valve to show is you are at low or high pressure. No regulation at all on the pot. It feels like it will outlast at least me if not my kids, really well built. Worth it.
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Jan 9, 2022 07:29
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