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I like the America’s Test Kitchen books, shows and youtube channel, they have a lot of good tips and recipes! I hadn’t seen that one I should pick it up.
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Jan 16, 2020 20:23
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anyone got a good veggie stock recipe?
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Jan 18, 2020 21:43
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THE MACHO MAN posted:anyone got a good veggie stock recipe?
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Jan 19, 2020 01:51
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TychoCelchuuu posted:I rarely use recipes, but you can pressure cook this if you want. me either, I just can't seem to get my veggie stocks to carry the same punch as meat based ones. Bones and all is obviously the biggest but figured I'd ask. The kombu is definitely a good idea, thank you
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Jan 19, 2020 02:03
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THE MACHO MAN posted:me either, I just can't seem to get my veggie stocks to carry the same punch as meat based ones. Bones and all is obviously the biggest but figured I'd ask. The kombu is definitely a good idea, thank you Punch meaning velvety mouthfeel? That's bones, yup. Umami/actual flavor? That's tasty, tasty flesh. Veggie 'stock' seems like a weird concept. Do y'all add mushroom or something for flavor?
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Jan 19, 2020 02:23
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I feel like roasting/charring the hardier veg would add some flavour.
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Jan 19, 2020 02:45
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When I make veggie stock it really is mushroom stock with friends.
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Jan 19, 2020 05:38
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effika posted:When I make veggie stock it really is mushroom stock with friends. That makes sense. I hereby dub vegetable 'stock': Roo Ju
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Jan 19, 2020 07:50
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droll posted:Punch meaning velvety mouthfeel? That's bones, yup. Umami/actual flavor? That's tasty, tasty flesh. Veggie 'stock' seems like a weird concept. Do y'all add mushroom or something for flavor? If the final dish is going to have mushrooms I do. If not, I usually sear a shitload of onions
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Jan 19, 2020 15:05
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Instant Pot congee was amazingly easy, and will now be a staple in my diet. Think I'm gonna try 5.5:1 instead of 6:1, see if there's a big difference.
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Jan 19, 2020 15:51
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I save veg scraps in gallon freezer bags, when I have 2 bags I make stock. Sometimes I have to pour hot water over them to thaw to get it all in the pot.
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Jan 19, 2020 20:45
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There's probably no reason you cant use grains in a veggie stock to create mouthfeel. if I were looking to create mouthfeel in a beer I would add flaked oats.
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Jan 20, 2020 08:37
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Vegetable broth is totally a thing and not remotely new. For a thicker mouthfeel, can just straight-up add gelatin if you want, or agar/etc. if the goal is to make it vegan. Another option is using an immersion blender on the vegetables afterward -- not to add taste but it'll thicken it. You can also just use Better than Bouillon in vegetable or in "no chicken" Anne Whateley fucked around with this message at 08:50 on Jan 20, 2020 |
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Jan 20, 2020 08:47
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i like nice words
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TychoCelchuuu posted:I rarely use recipes, but you can pressure cook this if you want. THE MACHO MAN posted:me either, I just can't seem to get my veggie stocks to carry the same punch as meat based ones. Bones and all is obviously the biggest but figured I'd ask. The kombu is definitely a good idea, thank you I think pressure cooking the kombu in that recipe would be a bad idea, though -- i've only ever used it for dashi and in that context people specifically don't boil it. e.g., from the seriouseats post on dashi quote:The one fundamental rule of infusing kombu for dashi is that the water should never be brought to a boil. Cooking the combination at or above boiling temperatures immediately results in a bitter flavor—one that's almost impossible to mask, even in something as assertive as a ramen broth. you could just pressure cook the base stock and then chuck a couple pieces in at the end and let it sit for a half hour though eke out fucked around with this message at 17:02 on Jan 20, 2020 |
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Jan 20, 2020 16:57
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I made a ramen broth that asked for kombu and katsobuhsi in the cooker and it worked, but next time I will make dashi first and add that to the cooker to see if it changes the flavour as there was some vaguely bitterish hint in it that may have been the kombu. Not bad but could be improved I guess.
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Jan 20, 2020 21:02
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eke you can get powerd dashi to add which probably would not go bitter or soak then remove before doing the actual cook.
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Jan 20, 2020 21:31
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I want to try a dashi-congee very soon, anybody got tips for that?
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Jan 20, 2020 23:28
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I just made the best bean soup and since the bean thread is long dead I'm going to post it here since I made it in the IP. 1 lb white beans pre-soaked 4 chopped onions 1 TB turkey schmaltz 1 sprig rosemary 1 TB dry oregano 1/2 cup white wine 1 Qt homemade turkey stock 1 cup whey 1 cup apple cider 1/2 cup water splash of fish sauce Saute onion in turkey schmaltz, add chopped rosemary, oregano, salt, wine. After the alcohol cooks off add rest of liquids. 40 minutes high pressure. Salt to taste. The liquid measurements are approximate, I didn't measure any of them except the stock.
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Jan 21, 2020 00:27
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Maybe the answer to this is too obvious but I can't find anyone mentioning it online--is it safe to just turn the keep warm function on my Instant Pot on, then just leave a small oven-safe glass bowl (with food inside, naturally) inside the inner pot? Do I need to put water in there?
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Jan 22, 2020 05:56
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I would put water in the bottom of it but if it’s Pyrex I don’t see it breaking. Yo instant pot paella is great and takes a fraction of the time.
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Jan 25, 2020 18:45
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Moot .1415926535 posted:instant pot paella Got a recipe link you like particularly for it? I'm keen!
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Jan 26, 2020 01:33
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Hopper posted:I just steamed some frozen pork buns and baos in the IP using my steaming baskets. Low pressure steam for 5 mins, natural pressure releases for 5 mins then rapid release. They came out perfect. Just did this exact method and they came out perfect as well, thanks! 
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Jan 28, 2020 03:20
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Heners_UK posted:Got a recipe link you like particularly for it? I'm keen! 
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Jan 29, 2020 08:36
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 Had to make it shrimp free due to allergy in the house so added more chicken and used breast. Turned out excellently! Everyone had seconds. The final few minutes of resting is essential to getting the rice right
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Jan 31, 2020 03:21
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The burnt socarrat is half the reason to make paella in the first place
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Jan 31, 2020 03:30
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These paella IP recipes use the saute feature at the end to get the socarrat, right?
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Jan 31, 2020 04:38
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I can’t eat a lot of shellfish and I don’t particularly like shrimp so with the leftovers I just IP’d some chicken breasts and used smoked sausage for the red meat portion. In my experience the America’s Test Kitchen people do good work. That whole book is great.
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Jan 31, 2020 06:15
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Shellfish is a weirdly broad term people use for allergies: crustaceans/mollusks/bivalves are all very separate allergies, like how peanuts and tree nuts are different allergies, or bees vs. wasps - you don't have an ALL hymenoptera allergy (most likely.) Being allergic to peanuts doesn't mean you're allergic to hazelnuts, they're very different. A shrimp allergic person could reasonably eat scallops if they've been tested. This is assuming that you, reading this with a shrimp allergy, have gotten tested for other shellfish allergies, because while not the same there are commonalities in the relationship of atopic disease between the families of proteins that cause allergies. There is also scromboid poisoning which is like an allergic reaction but not actually an allergic reaction, rather a collection of histadine which is converted by your treacherous body into histamine. It's more of a problem with top-level predator fish but what happens to those top-level fish is the same as what happens to every other carcass - the bottom feeders get them and there is an ever increasing level of biomass for toxins. Anyways this is all to say that shrimp allergic people could throw in some clams, or octopus while the pot is still hot but not under pressure. Or just cook them separate and pour them and the cooking liquor on top. Whatever.
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Jan 31, 2020 06:52
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I’ve never been tested and don’t carry an epi pen or anything, but I’ve broken out in hives eating paella with clam juice and drinking Clamato. So I assume it’s bivalves and don’t like them that much anyway. Oysters/mussels are just kinda gross if you think about it like eating the filter of whatever water they were pulled out of.
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Jan 31, 2020 07:01
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Mussels and beer is one of life's best combos. But yeah I could live without it if it made me sick.
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Jan 31, 2020 07:58
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I thought everyone did the multiple things in a pressure cooker thing, but guess I was wrong. Here’s a lady whose recipes are solid who explains the process. https://youtu.be/U7_9iznfXDM It’s like a really common thing in south India, because most home cooks only have 2 burners, no oven, and gigantic pressure cookers for a family of 4 - 6. Most don’t have a gas line coming into the home, so they just refill the tank. The burner that the lady is using is a fancy one, because the space between the two burners is generous. So what they’ll have is pretty decent sized counter space, a good deep sink, and those two dinky little burners. Edit: just got back from VA where I was visiting family, and I never felt so validated before. Both sister in law and her best friend bought an instant pot, and both hate it violently, except to make potatoes. Apparently both have relegated them to potato making devices, because both (like me) own more than one pressure cooker in more than one size. So there’s the 2 L size for making daal, the 4 L size for making rice really fast, the giant one for doing multiple things cooking. I guess when you’re used to the stove top version, and the speed and control it gives you, the “BURNING” warning gets old after once or twice, especially when you’re using pressure cookers because you are crap at planning ahead, and you/your kids won’t do leftovers, so you cook exactly what’s needed for one meal. I thought I was being a picky bitch for disliking the instant pot, because to hear tell, it’s the second coming and nirvana all rolled into one. dino. fucked around with this message at 14:38 on Jan 31, 2020 |
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Jan 31, 2020 14:32
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Thanks to whoever posted the “fish rice” recipe earlier. I went with an even lazier version (just rice, salmon, and seasoning) and it’s very tasty and easy. It’s a new go-to recipe for when I’m hungry and lazy.
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Jan 31, 2020 16:51
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Maybe slightly off topic, but 1/4 teaspoon of saffron would be like 20 dollars right? I know I see just a few strands in a vial in the seasoning area of the supermarket and it's always crazy expensive. I always wonder if I should just ask my middle eastern/asian coworkers to bring me back some when they visit family.
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Jan 31, 2020 17:46
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Just get it at Costco around the holidays. They have it for a very reasonable price/oz
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Jan 31, 2020 18:41
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poemdexter posted:Maybe slightly off topic, but 1/4 teaspoon of saffron would be like 20 dollars right? I know I see just a few strands in a vial in the seasoning area of the supermarket and it's always crazy expensive. I always wonder if I should just ask my middle eastern/asian coworkers to bring me back some when they visit family. you can get low quality saffron for about $5/gram on amazon, so like... a buck or so per 1/4tsp it's certainly not incredible but it'll do the job in a dish where it isn't front and center. if i was making a dessert or entree that really depended on the saffron fragrance/flavor i'd spend more money, though
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Jan 31, 2020 19:20
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I get mine from Penzey's but next year I'm just going to grow my own. Apparently they aren't difficult to grow, the price is because the harvesting is so painstaking. Cheap saffron is mostly just to dye the food (and may be dyed itself)
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Jan 31, 2020 19:47
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Get certified saffron. DNV offers certification, prolly others too
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Jan 31, 2020 20:11
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I know we probably already one in this thread but this is a good deal if you know of anyone that is in the market for one. https://slickdeals.net/share/iphone_app/fp/535799 29.99 And if it breaks you have a two year walk in warranty to bestbuy. I have the larger one and it’s been great and I use it once a week or more.
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Feb 1, 2020 03:41
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mentalcontempt posted:Thanks to whoever posted the “fish rice” recipe earlier. I went with an even lazier version (just rice, salmon, and seasoning) and it’s very tasty and easy. It’s a new go-to recipe for when I’m hungry and lazy. FISH RICE RULES YOU ARE WELCOME Actually I found a fun adjustment, if you soak the basmati in cool/cold water like 2 hours ahead of time, you only need to pressure cook for 2 minutes, the fish comes out much better/ less overcooked. But if you don't have that luxury of time, 3min is fine, the fish just gets to the 'canned' texture. \/\/\/ Eagle eyed readers will note that my IP water/rice ratio waffles a bit between 3/4 to 1, to 1.25/1, but that depends on if you're using dried stuff that needs rehydrating. Just make sure you rinse it. Jasmine or Basmati, any long grain rice is fine. It's fish rice, not fine dining. I also stopped using Atlantic salmon, I stick to wild caught pacific sockeye, you get HUGE 6-8oz vaccum sealed fillets at Costco for less then Whole Foods \/\/\/ angerbeet posted:There is also scromboid poisoning which is like an allergic reaction but not actually an allergic reaction, rather a collection of histadine which is converted by your treacherous body into histamine. It's more of a problem with top-level predator fish but what happens to those top-level fish is the same as what happens to every other carcass - the bottom feeders get them and there is an ever increasing level of biomass for toxins. It me, the flushing one. And I will NEVER stop eating delicious fish. Weirdly, sometimes beer and non-seafood stuff sets it off. I find it's best to stick to fresh-as-possible. Once, my manager was helping me close out my drawer, and she had just been eating a shrimp cocktail ring like, 30 minutes before. I started turning really red and flushy on my neck. Her touching the bills, then me recounting them and touching my neck set it off. Suspect Bucket fucked around with this message at 16:35 on Feb 1, 2020 |
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Feb 1, 2020 16:13
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Suspect Bucket posted:Little less then a cup rinsed Jasmine rice Quoting this to do later 
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Feb 1, 2020 16:20
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