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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. I really want to try the bolognese, but the 30-minute browning on medium saute in the Instantpot... That sounds excessive, right?
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Aug 19, 2017 04:53
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Croatoan posted:Guys, it's what is called a joke post. Suggesting I plug it in a 220v outlet? C'mon. Well I mean it's sold in England, which uses 220-240V, so...
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Aug 19, 2017 05:19
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Trabant posted:I really want to try the bolognese, but the 30-minute browning on medium saute in the Instantpot... That sounds excessive, right? I didn't track the actual timing, just stirred occasionally while working on other stuff, so I'm not sure if it took an actual half hour. It DOES take a bit of time though because, as written, it's not the ground beef by itself - it's the ground beef added on top of the pancetta/bacon, onion, carrot and celery stick.
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Aug 19, 2017 05:26
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Trabant posted:I really want to try the bolognese, but the 30-minute browning on medium saute in the Instantpot... That sounds excessive, right? It's not essential, it just gives a deeper flavour. You can make the same recipe with no browning at all, it will just be less tasty.
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Aug 19, 2017 16:08
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Cooking fatty ground meats for so long that they render out and begin to fry in their own fat is a masterstroke that I learned from a GWS post by a guy that made a variation on Mario Batalli's ragu. It adds so much depth and rich flavor that I do it all the time. I even do it with things like laab now.
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Aug 19, 2017 19:02
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MeKeV posted:It's not essential, it just gives a deeper flavour. Get out if here Mr kimball
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Aug 19, 2017 19:22
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Bolognese report: pretty freaking awesome! Had a really rich flavour, and the wife described it as restaurant-quality. I did not brown the meat for 30 minutes though -- I genuinely think it would've burned, even though I got 85% lean beef. I probably did it for about 20-22 minutes on medium saute.
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Aug 21, 2017 05:37
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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. Made this the other night (30 min browning included). Came out really loving good. Thanks for the rec.
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Aug 25, 2017 16:00
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There's no way that's anywhere near as good as the Serious Eats pressure cooker bolognese, I'm sure it's tasty tho
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Aug 25, 2017 17:42
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Taima posted:There's no way that's anywhere near as good as the Serious Eats pressure cooker bolognese, I'm sure it's tasty tho yeah the recipe above just looks like the SE one but without the extra meats, parmesan, fresh sage and gelatin. i have vacuum bags full of the SE stuff in the freezer and my wife and i are totally addicted to it it's just crazy good.
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Aug 26, 2017 15:34
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Made this Mongolian Beef recipe in the Instant Pot last night with a few small changes. First, I cut the whole recipe in half because my flank steak was only 1 lb. Then I reduced the brown sugar down to 1/4 cup and doubled the fresh ginger. Came out really great. Meat was super tender and the sauce had a great consistency and flavor.
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Aug 26, 2017 22:43
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Isn't Mongolian beef a wok dish? What is the benefit of pressure when it could be a quick high eat cook that is faster than a pressure cooker?
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Aug 27, 2017 00:56
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Ranter posted:Isn't Mongolian beef a wok dish? What is the benefit of pressure when it could be a quick high eat cook that is faster than a pressure cooker? Completely fair point, but I have an electric glass cook top that doesn't get pans screaming hot, so I don't own a wok. I guess I could put one on my outdoor grill if I really wanted to stir fry, but for me the pressure cooker is more convenient for this.
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Aug 27, 2017 01:02
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Gonna try making St. Louis style ribs in the Instant Pot  The plan is to cut the rack into 4ths (since I have a Duo Mini), use the steamer basket insert to prop up the ribs, cook for ~25 minutes with about a cup of water or so since I'm not looking to get flavor from the liquid, lather on some barbecue sauce when they're done, and broil to caramelize the tops. Am I required to submerge the meat in liquid if I'm pressure cooking, or do I just need some liquid in there at all?
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Aug 27, 2017 21:16
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Does anyone have a go-to recipe for beef short ribs? I'm craving the braised-in-red-wine, served-with-mashed-potatoes kind, but have never tried making them in the cooker.
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Aug 27, 2017 23:02
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Somewhat related to my last post: if I'm making stock from beef or chicken bones, do I need to completely submerge the bones, or can I use a minimum of liquid for the PC so I don't have to reduce it all at the end?
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Aug 29, 2017 15:13
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You don't need to submerge.
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Aug 29, 2017 15:18
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Submarine Sandpaper posted:You don't need to submerge. Sweet. I'll just use the minimum 1cup + some bones then!
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Aug 29, 2017 15:26
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For stock? It's not like the bones are gonna liquify. You want to have enough liquid to cover them, unless I'm missing something.
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Aug 29, 2017 15:28
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Yeah even if you are making a demiglace or something you need a medium to get all the flavor and gelatin out of the bones. I'd cover at the very least.
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Aug 29, 2017 15:38
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Ohh, never mind then  I just wanna speed up reducing my stock, I'm lazy.
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Aug 29, 2017 15:39
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I guess I"m usually veggie heavy. I only fill about half way.
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Aug 29, 2017 15:50
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You don't NEED to reduce your stock, really. It just makes it more concentrated. I don't do it a whole lot, personally.
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Aug 29, 2017 15:58
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The Midniter posted:You don't NEED to reduce your stock, really. It just makes it more concentrated. I don't do it a whole lot, personally. I don't either. I take a couple chicken carcasses, other bones, some wings and a drumstick or two, leftover vegetable scraps that I haven't fed to my worms, throw a chopped onion, carrots, celery, peppercorns, and bay leaf in there, fill the pressure cooker up halfway and let it go for an hour. Then I strain it out over a colander first, then fine cheesecloth. I usually get about 12 cups of broth per batch that I portion out into silicon bread (2 cups) and muffin molds (1/3 cup), then freeze overnight. Next day I vacuum seal them into individual bricks (for the 2 cup portions) and packs of three. If I do 3-4 batches in a weekend, I don't have to make stock again (or buy any) for 3-4 months. I use it in dishes on a 1 to 1 ratio for wherever stock is called for. My broth isn't very clear if that's what you're going for, but it's got lots of gelatin and is very tasty.
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Aug 29, 2017 23:40
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Just don't be like my housemate when he makes 'broth': That's more of his 'broth' in the main compartment on the right of the photo, too.
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Aug 30, 2017 00:08
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Why is broth in scare quotes? 
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Aug 30, 2017 15:56
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It was more like water with some vegetable in it. Dude went the complete opposite of reduction. Note the leaking of the 'broth' onto the shelves and main compartment.
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Aug 30, 2017 16:45
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Broth is just watered down stock right? What is the purpose? I use stock for everything.
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Aug 30, 2017 18:52
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Broth is seasoned.
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Aug 30, 2017 19:19
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Submarine Sandpaper posted:Broth is seasoned. There's no real hard and fast rule. If you google "broth" vs "stock" the top hits are all about whether broth or stock involves bones vs meat, for example. They're used interchangeably.
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Aug 30, 2017 19:21
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Wow that's dumb, no such thing as veggie broth or stock then.
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Aug 30, 2017 19:25
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In fact I'm going to call google about it.
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Aug 30, 2017 19:26
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Tried making St. Louis style ribs in the IP, brushing on sauce, and broiling them for 10 min last night. Disappeared too quickly to get a picture of them.  They were a little too big for the Duo Mini, so I had to squish them a bit. I dont think it had a big effect on the result, though. 10 minutes of broiling was a little too long, so the tops got burnt a little - next time I'll go to 7 min and evaluate from there. And the ribs didn't quite have the tenderness I wanted in the center - I cooked on high for 30 minutes under pressure, and I suspect it would have benefited from another 5~10 min of PC. It also didn't have the exact same texture as smoking them would have, but I think it's a fine substitute for smoking ribs if you're not too picky. I brushed on some original flavor Sweet Baby Ray's for the broiling, and I'm a fan of it. Def recommend trying it out if you're curious!! I personally would advise splitting the rack up into individual ribs, just to make it easier on smaller pots. Plus, it might work better for broiling. Pollyanna fucked around with this message at 14:48 on Aug 31, 2017 |
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Aug 31, 2017 14:46
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Pollyanna posted:Tried making St. Louis style ribs in the IP, brushing on sauce, and broiling them for 10 min last night. Disappeared too quickly to get a picture of them. Man, if I can find some cheap ribs, I'mma try this.
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Aug 31, 2017 17:57
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The difference between stock and broth, as I was taught in culinary school, is that a stock is meant to be used as an ingredient in something else, never consumed on its own, while a broth can serve as a soup by itself. So broths are seasoned, and will generally have a higher meat to bone ratio, whereas you don't add salt to a stock, and you'll generally use more bones for more gelatin; you can use a stock to make a broth, but you can't really use a broth to make a stock. I was also taught that there's no such thing as a real vegetable stock, because stocks require gelatin from bones; at best, you can have an unseasoned vegetable broth. Of course, in practical terms, there's little to no difference between the two; they can be used interchangeably for the most part.
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Sep 1, 2017 21:08
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Is there an important reason recipes tell you to NPR when cooking beans? I tried cooking some pink beans alongside pork shoulder and did a quick release, for about 25 minutes. The beans were wrinkled but rock hard. I cooked them again for 35 minutes and they're still really crappy. Was it the quick release that did it?
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Oct 2, 2017 23:14
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Pollyanna posted:Is there an important reason recipes tell you to NPR when cooking beans? I tried cooking some pink beans alongside pork shoulder and did a quick release, for about 25 minutes. The beans were wrinkled but rock hard. I cooked them again for 35 minutes and they're still really crappy. Was it the quick release that did it?
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Oct 3, 2017 02:43
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Given that quick-release is also bad for stock for similar reasons (rapid depressurization means bubbles means cloudiness), that made me wonder: are there any situations in which quick release is actively good for the final product? Or is it just a neutral-at-best time saver for things like big hunks of braised meat etc.?
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Oct 3, 2017 03:03
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I use it for risotto so that the rice doesn't over cook and believe that it's pretty important there for instance. As well I use it when I'm making a tonkatsu ramen broth which wants to be cloudy.
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Oct 3, 2017 03:11
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I use a potato masher on my bean soup so quick release makes no difference. I use quick release when I'm in a hurry or if I don't want something to overcook, otherwise I mostly use slow release.
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Oct 3, 2017 04:44
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