|
Timby posted:This is needlessly complicated. I found it even simpler with a sous vide rig, although this is the wrong thread. 1) Put milk in container which can stand 180, sous vide to 180. 2) Cool milk to 110 or so (faster if you run water over the container). 3) Add 2T of yogurt to container. 4) Reset sous vide for 110 for 8-12 hours. 4)(b) Strain if desired.
|
#
?
May 9, 2018 21:35
|
|
|
|
| # ? Apr 26, 2024 04:36 |
|
|
Mu Zeta posted:You make it into a slurry by mixing it with 2 cups of chicken broth then add it to the main pot. The pot should already have 2 more cups of chicken stock, vegetables, and meats cooking. The main difference is that ATK recommends putting in the roux mixture near the end of cooking. It doesn't sound good. E: Better make sure your thighs are boneless. Not too spice y'all, only 1/4 tsp black pepper. Fo3 fucked around with this message at 05:58 on May 10, 2018 |
|
#
?
May 10, 2018 05:48
|
|
|
If Chris Kimball was there he would skip the hot sauce Use your own recipe for the rest of the ingredients but I think the dry roux in the oven works.
|
|
#
?
May 10, 2018 07:33
|
|
|
Fo3 posted:It doesn't sound good. The rest of the recipe is obviously not useful, but I am gonna give the flour technique a shot. I like my roux super dark, so the oil always starts to juuuusssst smoke at the end. I am hoping that toasting the flour before mixing into oil can get me the dark roux flavor, without the hint of acrid burned oil I always get. If not, I'm only going to be making about a 1/2 gallon of that recipe, while simultaneously making 5 gallons of normal, so no big loss.
|
|
#
?
May 10, 2018 18:42
|
|
|
I made awesomely delicious turkey legs last night in the pressure cooker. Browned 3 legs in butter and a little oil then set aside. Tossed in 1 chopped yellow onion and 1/2 chopped red onion, 1 chopped apple, about 5 carrots, half a dozen quartered radishes, 2 cloves of garlic, 1/4 or so bottle of red wine, fresh sage and basil. Once the pot was deglazed I put the legs back in and cooked on high for 30 minutes. Remove legs and reduce the sauce. Jeebus it was delicious.
|
|
#
?
May 10, 2018 21:57
|
|
|
wormil posted:I made awesomely delicious turkey legs last night in the pressure cooker. Browned 3 legs in butter and a little oil then set aside. Tossed in 1 chopped yellow onion and 1/2 chopped red onion, 1 chopped apple, about 5 carrots, half a dozen quartered radishes, 2 cloves of garlic, 1/4 or so bottle of red wine, fresh sage and basil. Once the pot was deglazed I put the legs back in and cooked on high for 30 minutes. Remove legs and reduce the sauce. Jeebus it was delicious. Do you serve them whole, or take the meat off the legs?
|
|
#
?
May 10, 2018 22:28
|
|
|
Carillon posted:Do you serve them whole, or take the meat off the legs? I served them whole because it was just me and the kids but it would nicer off the bone. e; the meat was falling off the bone as it was but we were all starving and had no patience. wormil fucked around with this message at 04:08 on May 11, 2018 |
|
#
?
May 11, 2018 04:01
|
|
|
So I've made a few recipes in my IP now, but this one gave me a BURN warning: https://www.seriouseats.com/recipes/2014/04/pressure-cooker-thai-green-chicken-curry.html I added a cup or so of water. Still turned out good. More like a Thai chicken soup than what I was going for, though. I made a few substitutions based on what my store had. Acorn squash instead of the kabocha, habaneros instead of thai chilis, but I wouldn't think any of that would make it go crazy. Any thoughts? I'd probably throw another can of coconut milk in if I'd do it again. GigaPeon fucked around with this message at 16:57 on Jun 6, 2018 |
|
#
?
Jun 6, 2018 16:54
|
|
|
The burn warning, if it's like other electrics, would be due to the bottom layer of squash or w/e reading as hotter than 250 or w/e when it's building pressure. In the same scenario a stovetop would result in a bit of char on the bottom. Stir before closing the lid and bring up to a simmer/boil before closing as well to help prevent this.
|
|
#
?
Jun 6, 2018 17:13
|
|
|
GigaPeon posted:So I've made a few recipes in my IP now, but this one gave me a BURN warning: https://www.seriouseats.com/recipes/2014/04/pressure-cooker-thai-green-chicken-curry.html As long as you have at least a cup of liquid before closing the lid it's fine. Mine has never had a problem, even with something thick like tomato paste and tomato sauce on the bottom. The one can of coconut milk and all the liquid coming from the squash, spinach, and eggplant are plenty.
|
|
#
?
Jun 6, 2018 17:29
|
|
|
So would the right thing to do in that case, assuming it’s already sealed up, would be to just let it ride for the duration?
|
|
#
?
Jun 6, 2018 17:49
|
|
|
I'm still learning my IP, but when I get a BURN warning it stops cooking. I have the 8 qt version and I have notice that 1) all of the recipes are for the 6 qt version and 2) some need a bit more liquid to not trigger a BURN warning in the 8 qt version. Just putting in liquid is not enough, you need to stir it so that there's liquid at the bottom.
|
|
#
?
Jun 6, 2018 18:10
|
|
|
Anyone have any favorite instant pot curry recipes they want to share? I made a pretty tasty butter chicken the other day, looking to expand my curry prowess.
|
|
#
?
Jun 6, 2018 18:27
|
|
|
Internet Explorer posted:I'm still learning my IP, but when I get a BURN warning it stops cooking. I have the 8 qt version and I have notice that 1) all of the recipes are for the 6 qt version and 2) some need a bit more liquid to not trigger a BURN warning in the 8 qt version. I put the coconut milk in before the veggies and meat, so the liquid was at the bottom. I guess I’ll stir the stuff at the bottom next time to ensure it gets coated?
|
|
#
?
Jun 6, 2018 19:55
|
|
|
Flash Gordon Ramsay posted:Anyone have any favorite instant pot curry recipes they want to share? I made a pretty tasty butter chicken the other day, looking to expand my curry prowess. The serious eats one I’m talking about was pretty good, minus the issues I had. I had to throw the sealing ring in the dishwasher after cause it turned green though, and now I’m afraid everything I make will taste curryish forever.
|
|
#
?
Jun 6, 2018 19:58
|
|
|
In my experience, the sealing ring picks up the flavor from the last thing you cooked but doesn't transfer it to the next thing you cook.
|
|
#
?
Jun 6, 2018 20:09
|
|
|
Flash Gordon Ramsay posted:Anyone have any favorite instant pot curry recipes they want to share? I made a pretty tasty butter chicken the other day, looking to expand my curry prowess. I've only used jarred simmer sauces. The kroger tikka masala is pretty good but I'm just phoning it in. Give up your recipe for butter chicken plz. Heck just the ingredients if you don't mind I can wing the rest.
|
|
#
?
Jun 6, 2018 20:31
|
|
|
Croatoan posted:I've only used jarred simmer sauces. The kroger tikka masala is pretty good but I'm just phoning it in. Give up your recipe for butter chicken plz. Heck just the ingredients if you don't mind I can wing the rest. Sure. I'm not sure how good the recipe is for traditional butter chicken as I've never made it before. And it calls for chicken breasts, which suck, also cut into 1/4 inch pieces which makes no sense. So I used thighs. I also bloomed the spices in the butter as I figured that would give more flavor. And I let it cook for the presribed 15 minutes, but didn't do a 10 minute cool down, just a quick release, and the chicken was plenty cooked. I sound like an allrecipes.com poster. https://www.jayssweetnsourlife.com/pressure-cooker-indian-butter-chicken/
|
|
#
?
Jun 6, 2018 20:35
|
|
|
Huh from everything I'm reading that uses coconut milk rather than doing a yogurt coating and broiling the chicken. I wonder if that's a big deal?
|
|
#
?
Jun 6, 2018 20:53
|
|
|
Neon Noodle posted:In my experience, the sealing ring picks up the flavor from the last thing you cooked but doesn't transfer it to the next thing you cook. ...until I made a dish with Korean gochujang. Now it smells like that forever. It doesn't seem to have an effect on the flavor of anything else though.
|
|
#
?
Jun 6, 2018 21:00
|
|
|
Croatoan posted:Huh from everything I'm reading that uses coconut milk rather than doing a yogurt coating and broiling the chicken. I wonder if that's a big deal? Like I said, I don't know if it's remotely close to actual butter chicken. But it was tasty and I'll make it again. Which is what I care about.
|
|
#
?
Jun 6, 2018 21:08
|
|
|
As a general rule, I stay away from Indian food recipes that call for curry powder. Whole or freshly ground spices only, and if it's written in broken English that's a good sign. Murgh makhani doesn't generally need a pressure cooker since the chicken usually goes in cooked, but I've gotten lazy and just cut up my marinated chicken, briefly cooked it on the stove, and put the chicken in to simmer before, adding water as necessary to keep it from drying out. Here's an upgrade from that recipe, and it isn't too fussy - http://ekantcookcurry.com/murgh-makhani/ That's a dish that I don't make often, though. I'd rather cut up some veggies and make a sabji or something. Lauki al yakhni is dinner tonight, and I can't wait. I'm a huge fan of bottle gourd. Lauki, opo, doodhi, calabash. Here's a good pressure cooker recipe. You can use Punjabi wadiyan instead of soya, but I usually have soya wadi on hand so that's what I tend to use. http://www.indiankhana.net/2011/03/lauki-soya-sabji-bottlegourd-and-soya.html?m=1
|
|
#
?
Jun 6, 2018 21:35
|
|
|
WhiteHowler posted:This is my experience too. No matter how well I washed it, the sealing ring always smelled like the last thing I'd cooked. I’ve seen posts where people made desserts in theirs after cooking a savory dish and noting that it had hints of curry or whatever. I think the IP manual even suggested having a spare one just for sweet stuff. I don’t see myself making single serving cheesecakes or whatever so I don’t think I’ll be a problem.
|
|
#
?
Jun 6, 2018 21:45
|
|
|
WhiteHowler posted:... the sealing ring always smelled like the last thing I'd cooked. Try spritzing with Windex, let that set for a bit, then wash it with soap and water. It's not foolproof but Windex (ammonia) removes the smell better than anything else I've tried. edit; after that I run it through the dishwasher. wormil fucked around with this message at 22:21 on Jun 6, 2018 |
|
#
?
Jun 6, 2018 22:08
|
|
|
I just made yogurt and my ring smells like chili and the yogurt is fine. So it's a ymmv situation.
|
|
#
?
Jun 6, 2018 22:10
|
|
|
Flash Gordon Ramsay posted:Anyone have any favorite instant pot curry recipes they want to share? I made a pretty tasty butter chicken the other day, looking to expand my curry prowess. Can you share your butter chicken IP recipe?
|
|
#
?
Jun 6, 2018 22:24
|
|
|
Just use this for butter chicken https://twosleevers.com/instant-pot-butter-chicken/ You really have to cool it off for the sauce to form after cooking though
|
|
#
?
Jun 6, 2018 23:09
|
|
|
Submarine Sandpaper posted:The burn warning, if it's like other electrics, would be due to the bottom layer of squash or w/e reading as hotter than 250 or w/e when it's building pressure. In the same scenario a stovetop would result in a bit of char on the bottom. Stir before closing the lid and bring up to a simmer/boil before closing as well to help prevent this. I have had some success using a wooden spoon to scrape the bottom of the pot while I stir. Sometimes there's like a caramelized layer that freaks out whatever logic determines the burn warning. If there's chunks coming up you can feel it through the spoon, and keep going until it is smoothish.
|
|
#
?
Jun 7, 2018 01:56
|
|
|
I'm one of the people who made the Serious Eats Thai green chicken curry and then made an accidental Thai green chicken curry cheesecake. I was never able to get the curry smell out of the sealing ring (vinegar, baking soda paste, dishwasher, sunlight) but the spare rings are really cheap.
|
|
#
?
Jun 7, 2018 02:34
|
|
|
I bought a pressure cooker today, and cooked navy beans from dried to soft in 30 minutes. I spent the remainder of the time it usually takes to do this wondering why I didn't buy a pressure cooker before.
|
|
#
?
Jun 7, 2018 09:33
|
|
|
Recipe? Always looking for more beans.
|
|
#
?
Jun 7, 2018 09:37
|
|
|
https://pastebin.com/s7BnxF9p TychoCelchuuu's recipe.
|
|
#
?
Jun 7, 2018 09:40
|
|
|
Got burn twice today trying to make chili. Had to switch over to the stove. Bummer but it's still real good.
|
|
#
?
Jun 8, 2018 01:51
|
|
|
GigaPeon posted:So would the right thing to do in that case, assuming it’s already sealed up, would be to just let it ride for the duration? Oh I thought the recipe gave you the burn warning, not the IP. Uh, I guess you do need water then. I have the 6qt and I usually use half the amount of liquid in most recipes and it works fine.
|
|
#
?
Jun 8, 2018 02:28
|
|
|
DangerZoneDelux posted:Just use this for butter chicken Can confirm, outstanding recipe.
|
|
#
?
Jun 8, 2018 03:08
|
|
|
Mu Zeta posted:Oh I thought the recipe gave you the burn warning, not the IP. Uh, I guess you do need water then. I have the 6qt and I usually use half the amount of liquid in most recipes and it works fine. I was reading some other stuff and read that eggplant can be notorious for absorbing liquid and burning. Maybe I didn’t salt it enough.
|
|
#
?
Jun 8, 2018 13:16
|
|
|
I noticed Bon Appetit has an Instant Pot series on their youtube. Haven't tried any of the recipes yet. edit; and watching her use the IP with the screen makes me very glad mine just has buttons. wormil fucked around with this message at 17:58 on Jun 9, 2018 |
|
#
?
Jun 8, 2018 20:15
|
|
|
Speaking of which, any word on the instant pot max? There was an article or two back in March and then nothing even though iirc the release date for the thing was supposed to be some time this month?
|
|
#
?
Jun 9, 2018 12:51
|
|
|
Also, https://www.amazon.com/Instant-Pot-Plus-Programmable-Sterilizer/dp/B075CWJ3T8?tag=slicinc-20&ascsubtag=7d0b30666d1611e89b4a5a85c909964f0INT 8qt instant pot is on sale for 100 (down from 160 normal price) for the next 5.5 hours as of this post. This is the biggest sale it's ever gotten, maybe in preparation for the max getting released soon?
|
|
#
?
Jun 11, 2018 02:30
|
|
|
|
| # ? Apr 26, 2024 04:36 |
|
|
Regarding kidney beans and pressure cookers, do you still have to soak them before cooking to get rid of the bad?
|
|
#
?
Jun 12, 2018 23:39
|
|