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Has anyone done the pepper stout beef recipe in the pressure cooker? https://tvwbb.com/showthread.php?2848-Pepper-Stout-Beef I'm tapped to bring something for a work retirement lunch so I was going to do this, but I definitely don't have time to smoke it. If you've pressure-cooked this, how much liquid did you add? Also, I have liquid smoke but I've never used it, how much would you use (if any)?
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May 9, 2019 13:45
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| # ? Apr 26, 2024 00:53 |
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Use like three drops of liquid smoke.
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May 9, 2019 15:01
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Phanatic posted:Has anyone done the pepper stout beef recipe in the pressure cooker? I did, kind of. I smoked some but then when it came to the oven point in the recipe I used the IP to finish because I was behind on time and needed to leave for the place I was taking it to. I basically just made it exactly as it said but put it into the IP instead and then at the end I used a strainer scoop to get most of the meat and veggies out. Then I hit the saute function to reduce the juices/beer down by about half and added back to the meat and veggies. I want to say i did 45 min under high pressure but cant remember exactly. You won't get the little crispiness that you get from the last half hour in the oven but you could put the meat and veggies on a sheet pan under the broiler while doing the saute step at the end. I didn't use liquid smoke since I smoked it in the smoker first anyways but be careful and only use a few drops. it can be potent stuff and can ruin a meal pretty easily.
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May 9, 2019 15:18
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Phanatic posted:Has anyone done the pepper stout beef recipe in the pressure cooker? I did something this for the brexit challenge in the cspam cooking thread but never posted it. I should do that. It was a Guinness stout irish pub stew and it was fuckin delicious, even without smoking the meat.
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May 10, 2019 03:25
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Does anyone have a recommendation for a spicy takeout-style vindaloo recipe?
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May 16, 2019 06:18
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Lazyhound posted:Does anyone have a recommendation for a spicy takeout-style vindaloo recipe? I've never had the sort of Indian food that I think you're thinking of in my life, but I think this is what you're looking for: https://wearenotfoodies.com/the-secret-to-making-restaurant-style-curry-at-home/ edit: sorry, that's the wrong link and honestly I have no idea where my takeout style recipe cheat sheet link went. I swear to god I thought it was right there SymmetryrtemmyS fucked around with this message at 07:07 on May 16, 2019 |
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May 16, 2019 07:00
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If you're looking for a UK takeout style vindaloo, there's a bunch of recipes out there to recreate that 'stupid spicy but not much else' flavour. I like the more proper Goan version though, where the vinegary sour of the Portugese influence dominates. Rick Stein has a nice version from his India book, but i really liked this one when i made it: https://www.theguardian.com/lifeandstyle/2018/feb/08/how-to-cook-the-perfect-vindaloo-recipe Adjusts for pressure cooker the normal way (i use just the meat/stew button on the ip for cubed pork like this, simmer a bit after on saute mode to reduce the sauce down)
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May 16, 2019 07:58
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Do you usually parboil bones and remove the scum before placing them in the pressure cooker for stock?
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May 17, 2019 16:55
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You can but no
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May 17, 2019 16:56
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horchata posted:Do you usually parboil bones and remove the scum before placing them in the pressure cooker for stock? i only bother with this when the stock has uncooked chicken going in it
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May 17, 2019 17:08
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I don't even do it for chicken, but will do so with anything pork (as that gets very scummy indeed)
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May 17, 2019 21:37
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I only do it for bones/meats that get unusually scummy. Like sheepsheads.
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May 17, 2019 23:27
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So Oxyclean does a fantastic job of removing odors from the silicone rings. A ~4 hour soak removed about 99% of all odors. There is just a faint whiff of chicken stock left. Soaking overnight would probably get rid of that.
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Jul 10, 2019 05:24
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I made my first ever risotto in my pressure cooker and it came out fantastic. Will definitely be doing that again.
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Jul 10, 2019 06:16
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NPR Journalizard posted:I made my first ever risotto in my pressure cooker and it came out fantastic. Will definitely be doing that again. I had to stop doing this on a weekly basis because my pants stopped fitting. It’s that good. And infinite variety.
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Jul 10, 2019 06:27
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Ultimate Mango posted:I had to stop doing this on a weekly basis because my pants stopped fitting. It’s that good. And infinite variety. Yeah, I know the feeling. I put a shitload of veggies in there, but I need to work out some way to make it healthier.
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Jul 10, 2019 11:10
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Any specific risotto recipe y'all are using? I wanna jump on this train..
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Jul 10, 2019 11:35
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https://youtu.be/14WsztUsIPA I mostly followed that recipe, but the video is painful to watch, so just read it in the description.
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Jul 10, 2019 14:48
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wormil posted:So Oxyclean does a fantastic job of removing odors from the silicone rings. A ~4 hour soak removed about 99% of all odors. There is just a faint whiff of chicken stock left. Soaking overnight would probably get rid of that. I've had my IP for 3 years now and it's still on the original ring. I tell my wife each time before I cook with it that it smells absolutely incredible. I will never soak this ring.
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Jul 11, 2019 03:33
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Johnny Truant posted:Any specific risotto recipe y'all are using? I wanna jump on this train.. Serious eats has a few variations on the theme. Start with the mushroom. NPR Journalizard posted:Yeah, I know the feeling. I put a shitload of veggies in there, but I need to work out some way to make it healthier. The rice and the ungodly amounts of fat work against you.
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Jul 11, 2019 05:51
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Okay, I finally decided to order an Instant Pot since they were super on sale on Amazon. It arrived today just before I left for work, but apparently the delivery person just tossed the whole package over the gate (I live in a courtyard style building), onto concrete. I haven't opened it yet as I'm at work, but I'm kind of dreading opening it tonight and finding it smashed to pieces or DOA. Amazon's delivery standards are pretty poo poo, I guess. Should I be nervous about future problems with the electronics inside from it being tossed around? Anyway, assuming it works, does anyone have some tips/pointers for cooking straight-up grains (rice/millet/wheatberries/etc) and/or beans in this thing?
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Jul 11, 2019 19:29
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Amazon’s delivery may be a bit poo poo sometimes but their returns are pretty drat good if it is bashed up definitely return it.
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Jul 11, 2019 19:50
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Yeah they'd rather just give you a new one rather than try to fix delivery service. I've been complaining about my deliveries for as long as I can remember  That's impressive though, IPs are not heavy, but they're also not incredibly light.
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Jul 11, 2019 20:12
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Keret posted:Should I be nervous about future problems with the electronics inside from it being tossed around? The electronics will probably be perfectly fine. I'd be more worried about a potentially dented pressurized vessel.
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Jul 11, 2019 20:18
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Agreed, I got one with a badly dented exterior. The interior pot didn't look dented but I exchanged it anyway. You really don't want to gently caress with flaws in a pressurized vessel
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Jul 11, 2019 21:08
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i like nice words
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The exterior of mine somehow dented inward during a cook at some point. It's been fine, just cosmetic.
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Jul 11, 2019 22:43
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Bottle cap challenge with an instant pot gone wrong
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Jul 12, 2019 01:02
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Keret posted:
Most internet IP recipes are adapted slow cooker recipes and use way too much water. When it comes to dried beans, soaking isn't necessary but I prefer the texture.
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Jul 12, 2019 04:00
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Keret posted:Okay, I finally decided to order an Instant Pot since they were super on sale on Amazon. It arrived today just before I left for work, but apparently the delivery person just tossed the whole package over the gate (I live in a courtyard style building), onto concrete. I haven't opened it yet as I'm at work, but I'm kind of dreading opening it tonight and finding it smashed to pieces or DOA. Amazon's delivery standards are pretty poo poo, I guess. Should I be nervous about future problems with the electronics inside from it being tossed around? So did it make it? Are you dead?
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Jul 12, 2019 19:25
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Croatoan posted:So did it make it? Are you dead? Still alive! It was in fine condition, somehow. I don't know how, but I suppose they managed to set it down gently enough.Anyway, I cooked up a pound of black-eyed peas from dry in about an hour start to finish this morning using manual settings, which was glorious. They're a bit al dente, so I'll need to tinker with the time settings, but a good start nonetheless. BBQ baked black-eyed peas, here I come. And then maybe on to risotto and polenta... 
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Jul 12, 2019 20:16
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Keret posted:Still alive! It was in fine condition, somehow. I find the times listed online for beans to be on the low end, mine almost always come out al dente if I just follow the time listed (depending on where you get your recipes). I've had the most success at the 55 minute mark, few if any blowouts and they're all creamy. You'll find lower than that but it hasn't worked for me.
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Jul 12, 2019 21:37
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Really depends on how fresh the beans are too. Supermercado or hippy store beans? Almost overcooked at the low end of most suggested times. Grocery store beans? I gotta add 10-15 minutes sometimes.
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Jul 12, 2019 21:45
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How do you guys do your dried beans anyway? That long period of time under pressure, and a quick release? Or do you give it a natural release for some time?
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Jul 13, 2019 00:23
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VERTiG0 posted:How do you guys do your dried beans anyway? That long period of time under pressure, and a quick release? Or do you give it a natural release for some time? I prefer to soak them as I find the texture better, but that's not always possible. Otherwise about 50 minutes underpressure for non-thin-skinned varieties, and then taking it off the heat to naturally release. I prefer onion, garlic, celery as a base, with one or two dried herbs. I find them come out smooth and silky and delicious, making sure to add acid after the beans are cooked.
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Jul 13, 2019 01:08
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Thank you. Is this generally a good guide for most dried beans?
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Jul 13, 2019 01:32
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Pre-soak, lots of onions, beans, stock, 30 minutes.
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Jul 13, 2019 02:13
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30 minute soak prior to pressure cooking? Why not just add 5-10 minutes to the cook time under pressure?
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Jul 13, 2019 02:14
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Sorry, those are different steps. Longer version, this my base bean soup: 1, Pre-soak 1lb beans, 1 hr in hot water or overnight in cold water 2, chop 3 large onions, add butter, and soften in IP 3, add chicken or vegetable stock and beans 4, cook under pressure for 30 minutes 5, I like to mash some beans with a potato masher to release more starch and thicken the soup. As said a few posts up, soaking isn't necessary but I prefer the texture. I make bean soup 3-4x month so I've experimented a lot. My favorite meat to add is pork roast cut into 1 inch cubes, the kind used for carnitas. I also often add 8oz of crushed tomatoes and a few dashes of soy sauce or fish sauce. I've made many other variations.
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Jul 13, 2019 03:35
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I never soak my beans because I bought an instant pot to get around soaking beans. I don't mind the texture difference. If beans make you toot you should definitely see if soaking the beans helps any.
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Jul 13, 2019 16:34
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Adding some baking soda can help with the softening the texture.
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Jul 13, 2019 20:09
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!