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Two questions from a newbie to the world of slow cooking 1) I have a new instant pot that I believe can do both slow cooking and pressure cooking. Is there anything I should be aware of when trying to convert a slow cooking recipe to a pressure cooking one? My guess is that pressure cooking will retail more liquid so I will cut down on the stock a bit. 2) What is the danger of overcooking pork shoulder? I've been googling around a bit and have seen wildly varying times recommend for cooking on low for the standard ginger ale recipe. Some recommend 8 hours on low, others 12 hours on low, others 12 hours on low + another 4-6 hours after shredding.
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Jul 10, 2016 07:01
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| # ¿ May 14, 2024 23:29 |
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Update: I seared a 2 lb pork shoulder for 3 minutes each side using the sauté setting and slow cooked it with an onion and a cup of ginger ale for 8 hours. Was still tough as hell. I finished it with 20 minutes on high pressure and it came out alright though. Maybe the instant pot low slow cook setting is just really low?
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Jul 11, 2016 19:29
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But Not Tonight posted:Pretty sure the lack of liquid is what did it. 1 cup of liquid is not enough to braise a 2 pound pork butt. That's surprising. The recipe warned against "drowning" the pork although it did call for a 5 lb instead of the 2 I used. At the end of the 8 hours there wasn't much liquid but it was practically drowning after I pressure cooked it. I'll try it with more liquid next time and see how it turns out.
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Jul 12, 2016 02:14
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Anne Whateley posted:I don't think it was the liquid. You can cook pork shoulders with no liquid and get tender results. Can you find out the temp of that setting? I don't know about "instant pots." Didn't measure it myself but google says: Less mode: 88-94°C/190~201°F (Low in a common slow cooker) And just for fun the other two settings: Normal mode: 90~96°C/194~205°F (Medium in a common slow cooker) More mode: 93~99°C/199~210°F (High in a common slow cooker)
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Jul 12, 2016 06:29
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I have an instant pot and the bones from a costco rotisserie chicken. How much water should I use to make a stock?
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Oct 31, 2016 04:53
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