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Buncha bones, veggies, water, toss into pressure cooker, seal, forget for an hour
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Jul 11, 2017 00:32
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AnonSpore posted:Buncha bones, veggies, water, toss into pressure cooker, seal, forget for an hour Same, fam
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Jul 11, 2017 01:02
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spacetoaster posted:How do you guys do homemade chicken broth? bones, at least 1/2 of an onion, a celery stalk, a carrot and squeeze in half a lemon and pressure cook for at least 1 hour.
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Jul 11, 2017 01:02
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Pressure cooker army up in here. 
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Jul 11, 2017 01:05
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GrAviTy84 posted:Pressure cooker army up in here. Hell yeah. Even if stock was the only thing I ended up using it for it would be worth it to have one.
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Jul 11, 2017 01:07
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One time I made 24 hour beef stock in the pressure cooker. I cooked it for 4 hours six times, topping it back up with water each time. The bones were fork-tender when I was done, no joke. Amazing stock, though - probably the best I've ever had.
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Jul 11, 2017 02:52
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I still don't have a pressure cooker, so I just cram some chicken bones&organs in the slow cooker, veggies if I have any handy, set it on low and forget about it for a day or so.
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Jul 11, 2017 02:54
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Tendales posted:I still don't have a pressure cooker, so I just cram some chicken bones&organs in the slow cooker, veggies if I have any handy, set it on low and forget about it for a day or so. Yeah probably just do it overnight and it's enough.
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Jul 11, 2017 02:57
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Yeah at its most basic you take some chicken and put it in water and cook it for a long time.
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Jul 11, 2017 03:13
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That Works posted:Yeah probably just do it overnight and it's enough. The last batch I made ended up so gelatinous that I had trouble skimming the schmaltz off, so yeah, it's plenty. I used to save up scraps and trimmings and stuff and do a big batch all at once like in that Good Eats episode, but I've decided that's just a pain in the rear end. From now on, just one bird's worth at a time.
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Jul 11, 2017 04:15
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moller posted:Two questions, both at least tangentally topical:
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Jul 11, 2017 08:28
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Anyone ever make tempura lemon wheels? I stumbled across them at red robin and they were amazing and then I couldn't replicate them at home.
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Jul 11, 2017 17:02
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Tendales posted:The last batch I made ended up so gelatinous that I had trouble skimming the schmaltz off, so yeah, it's plenty. my god yes. It sucks having to use the same cooker to cook and can the stock.
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Jul 11, 2017 17:46
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Tendales posted:The last batch I made ended up so gelatinous that I had trouble skimming the schmaltz off, so yeah, it's plenty. Same, I usually just do some stock every time I roast a chicken, Let that sucker go over night, then have myself a lovely mug of stock for breakfast and freeze the rest. I still manage to almost always have a few pints of stock in the freezer (well, used to, before the great Unintentional Melting)
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Jul 11, 2017 17:48
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https://www.youtube.com/watch?v=Sr2PlqXw03Y
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Jul 11, 2017 17:50
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Submarine Sandpaper posted:my god yes. It sucks having to use the same cooker to cook and can the stock. delitainers and chest freezer, yo relevant to pressure cookers, edit for prime day sale on instant pot: https://www.amazon.com/Instant-Pot-...DJS9ZMJXHKRX9JQ GrAviTy84 fucked around with this message at 17:58 on Jul 11, 2017 |
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Jul 11, 2017 17:55
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Eeyo posted:It's not that hard to make them. Just have make up the dough, knead, rest, roll out circles, fill, and seal! They freeze pretty well too, and need around 10 minutes of steaming. Thanks for the reply. I ended up just winging it with a random recipe I found online, and they came out totally fine. They are indeed very easy to make, however I will have to figure out how to make them actually look nice, and not stupid and lumpy  Ended up just filling them with Anko this time, but I'm gonna try some curried chicken or maybe ground pork+beef with some chili peppers next. Also mine also look a little more tan in color than the ones at the local Sichuan places, not sure what might effect that.
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Jul 11, 2017 19:25
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Say I have a pound of oxtails and a pressure cooker. If I wanted to make a simple stew, would I be far off if I did the following?
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Jul 11, 2017 22:03
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I don't know how necessary the beef broth is, but that seems reasonable. If you're pressure cooking a piece of meat with bone and connective tissue it'll make its own broth.
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Jul 11, 2017 22:20
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Sounds like a good start to pho.
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Jul 12, 2017 00:12
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Chemmy posted:I don't know how necessary the beef broth is, but that seems reasonable. If you're pressure cooking a piece of meat with bone and connective tissue it'll make its own broth. Chicken, too?
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Jul 12, 2017 00:36
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Probably, I'd throw the feet and wingtips in there if I had them. I'm not a food history expert but I think of stew as kind of rustic which means before refrigeration and pressure canning I doubt someone's grandma made beef stock from scratch and then made a beef stew with it. The kinds of meat in stew have connective tissue and bones and stuff and I'd bet people just chucked the tough cuts in some water with whatever hardy vegetables they had at the time and cooked it low and slow until it was stew. On the other hand it couldn't hurt. I usually use vegetable stock in my beef stew since I feel like I get enough beef from the stew meat.
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Jul 12, 2017 01:17
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Here's maybe a weird one, is there a best way to do popcorn? I like the idea and ease of an air popper but from what I remember from decades ago the results didn't taste that great. Or is it just a matter of salt/seasoning? Something something flavacol
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Jul 12, 2017 01:22
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Yeah it needs seasoning
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Jul 12, 2017 01:40
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QuarkMartial posted:Sounds like a good start to pho. Haven't had pho for too long. I think I'd need star anise and cilantro for that, but now I'm thinking maybe I'm due a quick groceries run anyway....
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Jul 12, 2017 01:45
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Gotta do something while that stock cooks down... (Not liable if you burn down your house because you left the stove on)
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Jul 12, 2017 01:50
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Steve Yun posted:Yeah it needs seasoning Yeah I think the problem back in the day was just kinda hitting it half-assedly with a salt shaker. I just wasn't sure if the oil some cookers use adds anything to the taste
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Jul 12, 2017 02:49
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RentACop posted:Yeah I think the problem back in the day was just kinda hitting it half-assedly with a salt shaker. I just wasn't sure if the oil some cookers use adds anything to the taste You'll want to use popcorn salt, it's much finer and works much better for seasoning stuff like deep fried food since it adheres to the food better.
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Jul 12, 2017 03:54
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AVeryLargeRadish posted:You'll want to use popcorn salt, it's much finer and works much better for seasoning stuff like deep fried food since it adheres to the food better. I could be wrong but this sounds like the sort of thing where you could just stick the salt in a blender
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Jul 12, 2017 03:57
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Steve Yun posted:I could be wrong but this sounds like the sort of thing where you could just stick the salt in a blender Sure, I guess. I just prefer to spend $7 every few years on a carton of the stuff, it's cheap and I don't use it that often.
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Jul 12, 2017 04:01
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Popcorn in general is pretty bland. It takes fancy salts petty well, like Himalayan, gray, etc. I usually mortar mine. That's not to say popcorn salt isn't convenient (pickling salt is pretty similar), just saying fancy salts are worth trying. Some fresh good quality extra virgin olive oil is also good on air popped popcorn. I've done bone marrow fat, too. Bacon fat, as well. Pretty great. Do all of the things. Fats work well because they don't make the popcorn soggy.
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Jul 12, 2017 04:47
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Steve Yun posted:I could be wrong but this sounds like the sort of thing where you could just stick the salt in a blender Nutritional yeast is good on popcorn. Za'atar and oilive oil is good on popcorn. Lime zest + chili (like cayenne powder, or dried red chilis fried in oil) is good on popcorn.
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Jul 12, 2017 04:58
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How could one make salt 'n vinegar popcorn without making limp mushy popcorn?
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Jul 12, 2017 05:42
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Ranter posted:How could one make salt 'n vinegar popcorn without making limp mushy popcorn?
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Jul 12, 2017 05:45
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Ranter posted:How could one make salt 'n vinegar popcorn without making limp mushy popcorn? I'mma guess vinegar powder. Edit: http://www.seriouseats.com/2012/09/the-best-salt-and-vinegar-chips-tasting-brands-most-acidic.html EDIT2: D'oh, took the time to google. Curse you! But, from reading that article the best tasting chips use a variety of dry acids to add pungency.
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Jul 12, 2017 05:45
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gently caress yes thank you
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Jul 12, 2017 05:47
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RentACop posted:Here's maybe a weird one, is there a best way to do popcorn? I like the idea and ease of an air popper but from what I remember from decades ago the results didn't taste that great. Or is it just a matter of salt/seasoning? Something something flavacol At least in my opinion, popping in hot oil in a pan tastes better, and has a better texture. I think it picks up a nuttier flavor and the texture is a little more dense and tender. You've got to be a bit careful about the temperature and clean the pan out at the end however. I've been adding crushed salt directly to the oil when popping and it seems to season it pretty well!
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Jul 12, 2017 05:57
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Amchoor, dried mango powder, would also work well for imparting some acidity with a different note. In fact, mix up some chaat masala some time and put it on your popcorn, and subsequently everything else.
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Jul 12, 2017 09:30
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GrAviTy84 posted:Some fresh good quality extra virgin olive oil is also good on air popped popcorn. I've done bone marrow fat, too. Bacon fat, as well. Pretty great. Do all of the things. Fats work well because they don't make the popcorn soggy. Yeah, I like a little oil on my popcorn. I love butter, but pretty much any tasty oil works. But if you know someone on a strict low-fat diet, you can get a spray bottle and spritz it with a little salty water. This makes the salt stick, and moistens up the popcorn a bit.
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Jul 12, 2017 13:38
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RentACop posted:Here's maybe a weird one, is there a best way to do popcorn? I like the idea and ease of an air popper but from what I remember from decades ago the results didn't taste that great. Or is it just a matter of salt/seasoning? Something something flavacol Pop in coconut oil and add flavacol for the full movie theater taste.
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Jul 12, 2017 13:41
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