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i love some wet poo poo in a cup
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Jan 25, 2017 18:49
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| # ¿ Apr 26, 2024 03:41 |
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Just avoid aluminum pressure cookers, poo poo sucks to clean.
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Jan 26, 2017 19:56
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i want to make this SE miso risotto recipe soon: https://www.seriouseats.com/recipes/2015/10/pressure-cooker-miso-risotto-recipe.html what can i sub for the sake? no alcohol
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Feb 15, 2019 21:22
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yeah i mean the recipe has 4c of stock in it already so the sake is just for deglazing and a bit of flavor different from the stock
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Feb 15, 2019 23:31
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i've got a chuck roast and a new instant pot, and i want pot roast. throw me your best recipe!
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Feb 17, 2019 00:37
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I got beans what's a good recipe for some stew? 
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Feb 24, 2019 23:44
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God drat I gotta admit the rancho gordo beans are expensive (compared to bulk beans) but completely worth the premium price.
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Feb 27, 2019 05:22
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do you still use oil or do you switch to broth?
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Feb 28, 2019 22:25
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always keep peas in the freezer
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Mar 10, 2019 18:21
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yeah that one rules i really cant stand eating chicken legs in a stew (i know you can use whatever cuts you want). i only want to use a spoon to eat soup.
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Mar 15, 2019 15:15
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Trastion posted:gently caress serious eats. Why does that photo have a basil leaf in the soup bowl still? You don't serve anything in the bowl that you can't/wouldn't eat. lol
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Mar 18, 2019 17:12
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and it's worth remembering to always let it depressurize on its own when you do stock, it helps the clarity immensely i did 90m last night and it was pretty jelly like this morning after it sat in the fridge.
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Apr 8, 2019 18:30
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grind the bones?
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Apr 11, 2019 19:37
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huh, how about that i remember reading part of that article when it came out and quit because it looked like it was gonna be too much work 
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Apr 11, 2019 21:54
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are you talking about thin, deli ham for a sandwich? dont try that. if you want to add ham chunks to beans, the ham should be added only late enough to warm it through. it's already cooked, dont cook it twice.
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May 8, 2019 21:46
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yeah most likely. even if you added it at the end to warm it through it doesnt sound very appealing tbh. maybe use some of it in omlettes?
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May 8, 2019 22:07
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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 know its hard to make this stuff look good a lot of the time but that food just looks so wet
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Aug 22, 2019 20:56
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angerbeet posted:To be fair, it's a wet cooking method. It's not like toast, or porridge, or a pear. *uses instant pot to grill hotdogs*
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Aug 23, 2019 03:52
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i'm not sure a pressure cooker is going to save you any time on chicken noodle soup other than making really good stock really quickly
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Oct 25, 2019 20:09
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couldcareless posted:Stock is cooked bones, broth is raw bones you mean BONE BROTH
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Oct 27, 2019 05:42
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20-25 min should be long enough for most normal sized, unsoaked beans. maybe the beans you have are old and very dry? that can definitely make them take extra long.
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Dec 9, 2019 23:56
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so that butter chicken recipe...if i were to use chicken breasts, would the 10min cook time be too long? the recipe states the same cooking time for either thigh or breast.
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Dec 27, 2019 21:09
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need a good shortrib recipe to be served with polenta my only asks are no wine and not looking for a sweet sauce
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Jan 3, 2020 00:52
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flashy_mcflash posted:This is so disturbing and bad that I fear YouTube is going to start pushing Jordan Peterson videos at me after having watched it. No seasoning, and why are you basically boiling ground beef when there's a sear function right there? Come on! call mulder while i check out that grey alien mass that she cooked up droll posted:Should chicken skin be removed from legs and thighs before going into a pressure cooker? depends on if you like the skin when it's not crispy. sometimes i'm not wild about it but other times its ok. you can sear the chicken for a bit to render out the fat first, which can help with that flabby skin experience
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Jan 10, 2020 03:29
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Jesus Christ there's so many disgusting videos of people making IP pot roast on YouTube
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Jan 15, 2020 20:49
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lookin for a good beef pho recipe and a good chicken pho recipe too lot of people complaining in the comments about kenji's PC chicken pho
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Feb 6, 2020 16:52
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https://twosleevers.com/faqs-all-your-butter-chicken-questions-answered/ 11. Can I make this tofu/paneer/chickpeas/other vegetables? a) Tofu: Add 1/4 c water to the sauce while pressure cooking. Add tofu after the sauce is cooked.
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Feb 18, 2020 18:44
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use water, hth put rice in a bowl, add water, rub with hands, and then drain off rinse water and add fresh water
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May 8, 2020 19:57
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you dont need a strainer at all, just swish it around in a bowl and drain off as much water as you can
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May 8, 2020 23:20
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you can presoak them if you want but you dont have to, they'll take a bit longer under pressure to cook if you dont soak. so for that recipe, cook the beans however you want and then drain, then make the chili recipe exactly the way you would with canned beans. https://instantpot.com/instantpot-cooking-time/#tab-id-3
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Jun 7, 2020 20:20
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post the recipe sounds like insufficient water
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Sep 9, 2020 18:34
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twosleevers is another one that seems good for Indian food, I like their butter chicken recipe: https://www.google.com/amp/s/www.ne...instant-pot/amp
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Jan 6, 2021 07:12
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the corn recipe loving owns but i dunno how good it would be without fresh corn. i should try it with frozen and see how it turns out
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Jan 12, 2021 19:27
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Guildenstern Mother posted:So I was wanting to make a chili tomorrow with dried beans and chuck roast but I'm having trouble workshopping the timing on that because the beans take fantastically longer than the chuck roast and I'm not sure at what point I should stop cooking beans and drop in the seared beef and restart cooking, especially with the super long natural release. I technically have the necessary time to do it on the stove, but this seems lazier. just make it in two steps, beans first and put them aside while you cook the meat. add them back in after the meat is done and let them simmer a little bit.
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Jan 14, 2021 16:50
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the corn risotto recipe on SE is great too https://www.seriouseats.com/pressure-cooker-corn-risotto because you get to make these with the leftovers: https://www.seriouseats.com/elote-corn-risotto-pancake-riselotes-recipe
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Oct 9, 2021 16:19
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also you dont need an instant pot to steam anything, just use a normal chinese bamboo steam basket on a wok or any pot that it fits on top of
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Dec 11, 2021 19:43
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An hour or two at pressure will make great stock However, you should let it depressurize naturally instead of using the vent, it will make skimming the fat easier
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Nov 12, 2022 18:54
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Maybe? But at least you can choose how much you want to skim
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Nov 12, 2022 19:41
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| # ¿ Apr 26, 2024 03:41 |
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try soaking them first, draining that water and adding fresh water. then only pressure cook for 8-10 min. what kind of beans? some will take more or less depending on size and how old they are
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Jan 27, 2023 17:29
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