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I do love the pseudo canned pressure cooker uses. Caramelizing onions, garlic confit... super easy but i hate oatmeal
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Jan 25, 2017 19:57
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| # ¿ Apr 26, 2024 00:49 |
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It also depends on whether your cooker vents or is completely sealed.
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Aug 14, 2017 21:00
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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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You don't need to submerge.
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Aug 29, 2017 15:18
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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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Broth is seasoned.
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Aug 30, 2017 19:19
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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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Ranter posted:There are people in this thread discussing recipes and methods for pressure cooked ragu alla bolognese though, which aligns with what fo3 is saying. there are pressure cookers that are stainless. not everything is an isntapot
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Oct 5, 2017 20:06
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Trastion posted:My Instapot has a stainless pot, don't they all? some are ceramic and other brands use teflon
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Oct 5, 2017 20:17
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People use turkey friers a lot for the canners outside and it avoids making your house super hot in August (and October this year)
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Oct 8, 2017 13:13
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it boils. makes a nice mcribwich texture.
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Jan 3, 2018 22:12
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Ranter posted:Are recipe books really better than googling a dish and spending 20 minutes reading 3 - 10 recipes and picking bits and pieces you like from each? I end up making a dish 2 - 5 times always tweaking before I'm 'satisfied' with it, even if its from a cookbook.  of books.
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Feb 22, 2018 16:09
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does browning the flour somehow stop it from being clumpy/gritty then?
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May 9, 2018 15:05
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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. That's how we in the midwest make gravy. a gravy gumbo
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May 9, 2018 21:03
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flour slurry into meat juice
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May 9, 2018 21:25
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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.
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Jun 6, 2018 17:13
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well boiling emulsifies and a fattier cut of meat may not be appropriate
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Jun 13, 2018 21:29
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I really don't get why potatoes are recommended but tomatoes aren't. That recipe is a bit fast and loose which I like but does lead to potential failures. You're cooker really should not have started a timer without hitting pressure, that's concerning imho. can't embed but here's a hopefully accurate water content of veggies: http://apjcn.nhri.org.tw/server./INFO/BOOKS-PHDS/BOOKS/FOODFACTS/html/data/water/water-vegetables.gif
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Oct 12, 2018 17:18
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You can but no
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May 17, 2019 16:56
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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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you can also instantly depressurize a stovetop by taking it to the sink and running water over it.
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Jan 15, 2021 20:31
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| # ¿ Apr 26, 2024 00:49 |
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Not "do not brown food" milk street specific but brining to a simmer before clamping the lid helps with my not instant pot electric pressure machine.
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Mar 25, 2021 21:58
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