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I made about 6 quarts of delicious soup tonight in my Fagor duo. This recipe: http://themerlinmenu.blogspot.com/2009/10/sweet-potato-carrot-soup.html I doubled it to have enough to share at work tomorrow, used vegetable broth and olive oil instead of chicken stock and butter to make it vegan, and added fresh ginger (minced) instead of powdered. I put in a touch too much cayenne and it came out spicier than expected, so I put in a can of coconut milk I had on hand which toned it down nicely. Very good! (It's great as written too, just needed vegan to share) Sunday I made these short ribs, served over right with some baby bok choy on the side: https://www.cooksillustrated.com/recipes/7539-pressure-cooker-asian-style-boneless-beef-short-ribs I make chicken stock probably once a month, it's simple as hell and done in an hour start to finish. I've made this goulash twice now, definitely spring for the high-quality beef. I bought a nice piece of chuck roast from the butcher counter and had them trim and chop it into 1.5" pieces for me, rather than buying sad pre-cut "stew meat". http://www.mykitchenintherockies.com/2013/02/24/german-beef-goulash/ Served over spatzle. I love my pressure cooker.
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Mar 6, 2015 03:51
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| # ¿ Apr 27, 2024 23:27 |
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Is there a reason why you didn't just copy/paste that? Oh, this bolognese was AMAZING. http://www.hippressurecooking.com/traditional-bolognese-sauce-in-half-the-time/
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Mar 8, 2015 18:12
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mich posted:I have a pressure cooker set that I love, same lid fits a bigger and smaller pot. I use the big pot for soups and big braises and the smaller if doing just a pound of beans or if I'm breaking down a chicken I immediately throw the carcass into the PC to make stock since it's so quick. I know you can just cook smaller amounts of things in the bigger pot but my sink is not very big so clean up is a lot easier with the smaller pot. It's also a nice pot in itself in a size I didn't already have so I use it for just regular non-PC cooking too. It usually is $250-299 on amazon but just dropped to ~$206 so for anyone who was wanting to get a PC but hadn't yet, this is a good deal if you were looking to get one of the nicer ones. The WMF brand is comparable to Kuhn Rikon. I have a similar setup with the Fagor Duo (large pot, small pot, lid that works on both) and it also came with a normal glass lid it you want to use it as a pot, and a steamer insert I've never used. $150, and I'm very happy with it. http://www.amazon.com/Fagor-Combi-5...words=fagor+duo
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Apr 28, 2015 16:13
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wormil posted:Speaking of liquid, tonight I made orange glazed chicken, the only liquid being a few TB of balsamic and scoop of marmalade, and of course the chicken. Went right to temp, sealed, and there was about 1/2 cup or more of liquid when done. Absolutely delicious. Also I cooked the thighs for 15 min and it was enough, although I did brown them first so they had a jump start. Boneless or skin on,bone-in?
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Oct 18, 2018 02:31
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Pollyanna posted:https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html Can confirm delicious!
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Jan 5, 2019 22:21
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MarcusSA posted:Ok perfect! I actually just finished at the store and they had the jars of sauce pre made so I’m gonna chuck two of those in and some extra stuff and see how it goes. Definitely try that recipe (and the same recipe with a pork butt, check SE for cooking times). It's at the very top of my peak deliciousness vs. time & effort spent scale. So quick, so easy, so yummy.
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Feb 21, 2019 00:34
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idiotsavant posted:My first try at pressure cooking was chile verde with a pork butt and I think my two mistakes were too much liquid and not enough cook time. Might have been the meat, too - I used pasture-raised pork, and it was a little leaner. I did about 1.5 lbs for 30 min on high but had maybe 24 oz of liquid in the pot which was way too much liquid. Chunked the meat up in rough pieces, browned it in the pot, dumped in some salsa + a little water. I ended up doing another 20-min cycle after the first, and still finished it for maybe 30-45 minutes in an oven. It ended up great, just took some extra effort. Keep in mind that the Serious Eats pressure cooker pork chili verde recipe involves adding NO liquid and amazingly comes out bright and delicious. Just pounds of pork and a couple pounds of rough chopped veggies and you blend the veggies at the end. Hardly more effort than a jar of salsa but amazing results. So, yeah probably too much liquid. I did notice that when making it in the instant pot I got a burn warning before it hit pressure, and had to toss in a little water. I think the IP’s just sensitive, I’ve also made it in my stovetop pressure cooker with no problems. That one cooks 30min for 4lbs of pork cut into large chunks, and seemed perfect at that point. https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html EVG fucked around with this message at 14:29 on Mar 2, 2019 |
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Mar 2, 2019 14:26
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wormil posted:There are a bunch of fake recipe blogs, YouTubes and Instagrams, there's even a YouTube channel where a food scientist proves that recipes are fake by trying to make them. I've even made a few recipes from established popular sites that were absolute poo poo and no way anyone made them in real life. I would like to know more about this channel!
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Jan 8, 2020 14:41
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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.
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Jan 9, 2020 17:01
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| # ¿ Apr 27, 2024 23:27 |
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But grilled corn is so good! I can’t bring myself to microwave or IP it.
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Jul 20, 2023 13:19
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