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The Pressure Cooker!

Discussion in 'Food Talk' started by aficianado, Oct 5, 2018.

  1. Oct 16, 2018 at 9:06 PM
    #21
    T4RFTMFW

    T4RFTMFW Well-Known Member

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    That sucks.

    Last time I used ours was to make chili.. took 20 min start to finish and it was better than the chili on the standard crockpot that sat for hours.
     
    AeroCooper likes this.
  2. Oct 16, 2018 at 10:17 PM
    #22
    Kanyon71

    Kanyon71 Well-Known Member

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    I was referring to the Instant Pot which is an electric multi cooker. Also the recipes that go with them.
     
  3. Oct 17, 2018 at 2:52 AM
    #23
    PackCon

    PackCon Well-Known Member

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    Yeah the Instant Pot has to pressurize before it starts cook time.

    I don’t use stove top pressure cookers inside, only outside.
    I’m too paranoid I’m going to do thousands of dollars worth of damage to my kitchen with the stove top ones.
     
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  4. Oct 17, 2018 at 3:22 AM
    #24
    AeroCooper

    AeroCooper Half the strength of ten (microscopic men)

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    Remote start, tailgate inserts, nifty key fob case, Husky X-Act floor liners, AVS vent shades, bed mat, MX4 Tonneau cover, Tyger step rails
    I love my Instant Pot. I usually make recipes that take 5 or less ingredients and they come out amazing. Some of my favorites:

    Rack of Ribs: 20 mins...when I take them out I put BBQ on top and put in a hot oven for 7 minutes just to get that nice glaze on top.
    Buffalo Chicken Chili: 8 mins
    Pot Roast w/potatoes and carrots in red wine sauce: 50 mins

    These all taste like they were in a crock pot for 10 hours and the meats come out falling off the bone tender.
     
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  5. Oct 17, 2018 at 4:24 PM
    #25
    aficianado

    aficianado [OP] Well-Known Member

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    back to bone stock.
    Oh. Okay. Sorry
     
  6. Oct 17, 2018 at 5:17 PM
    #26
    Kanyon71

    Kanyon71 Well-Known Member

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    No issues I realized afterwords I didn’t specify. :)
     
  7. Oct 19, 2018 at 5:04 AM
    #27
    PackCon

    PackCon Well-Known Member

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    Okay Okay Okay!

    Tried again. This time was better. I’m still not impressed with the quality of the meat that comes out of this but I just need to get a feel for proper cook times.

    I do however love mushy carrots and potatoes and this machine does a bang up job of that.
    25FA1833-C79A-4352-BDEC-F6DCE6852F95.jpg

    Now does anyone know the purpose of a lot of pressure cooker recipies calling for searing meat prior to putting it into the pot?

    Because searing does not seal in juices like everyone thinks it does. So is it a pointless step I can skip or is it so the meat doesn’t come out of the pressure cooker looking anemic?
     
    Oregon Mike likes this.
  8. Oct 19, 2018 at 9:02 AM
    #28
    Oregon Mike

    Oregon Mike Well-Known Member

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    I think it's just for color. There may be a slight flavor enhancement with the charcoaly bits I suppose :der:
     
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  9. Oct 19, 2018 at 9:10 AM
    #29
    Kanyon71

    Kanyon71 Well-Known Member

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    You'll get some flavor out of the caramelizing but to be honest most of that will be over powered by all the other flavors.
     
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  10. Oct 19, 2018 at 9:21 AM
    #30
    wilcam47

    wilcam47 Keep on keeping on!

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    https://en.wikipedia.org/wiki/Maillard_reaction
    https://www.thekitchn.com/does-searing-meat-really-seal-in-the-juices-food-science-218211
     
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  11. Oct 20, 2018 at 7:17 PM
    #31
    Oregon Mike

    Oregon Mike Well-Known Member

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    Used mine tonight for what we call tortilla soup but has really morphed into just a soup. Started with frozen chicken thighs. Sauteed for maybe 5 minutes, added some worcestershire, chicken stock, seasonings (garlic/onion/oregano/chipotle/chile/cumin/pepper) and set the pressure cooker for 35 minutes. Quick release pressure, pull the chicken off the bones, put the skin in a pan and crisp that up instead of the tortillas and serve with tomatoes, avocado & cheese for my wife's bowl, just the soup with cheese for me thanks.

    Not sure it saves any time over microwaving the chicken or maybe boiling the frozen thighs.

    IMG_20181020_182614.jpg
    IMG_20181020_182606.jpg
    IMG_20181020_183036.jpg
    IMG_20181020_183150.jpg
     
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  12. Oct 21, 2018 at 6:39 AM
    #32
    CurtB

    CurtB Old Timer knowitall

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    Do a natural pressure release, that gives meat time to re-absorb juicy goodness.
     
  13. Oct 29, 2018 at 5:51 PM
    #33
    dofartshavelumps

    dofartshavelumps Well-Known Member

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    We have been using one for a couple of years with good results. I hear you and agree with you with it not being any quicker for some things, but once you figure out where it can work for you it is decent. We have a couple of kids so the convienence factor is great for a few things.

    1. Sweet potatoes. The kids love them and it is easy, ~ 1 cup of water, some potatoes, set the timer for ~20 minutes and you can walk away and not worry. I agree with you where you can put start them in the particle accelerator and finish them in the oven in about the same time but this way works for us.

    2. Hard boiled eggs. We have chickens and hard boiling fresh eggs can be hard to peel, the shell takes some of the egg with it. We do 2 minutes in the pressure cooker and we have let them sit in there anywhere from 2-20 minutes before taking them out and have had the same results. No need to put in an ice water bath, just let them cool for a little bit on the counter and into the fridge they go.

    3. potatoes. a little less time than sweet potatoes. Do them ahead of time then you can cut them up and crisps them up on the griddle or frying pan during the week. again, you can go the particle accelerator route but this way is easy too.

    4. meat. we just did a beef stew yesterday and we only did the meat on the pressure cooker. we put the meat in with some beef broth and put it in for 35 minutes, there was a meat/stew button on the front. while that was cooking we did the veggies in a dutch oven. the meat came out really tender, almost falling apart - just had to add it to the dutch oven and it was pretty much done, tasted like it was simmering on the back burner all day.

    Baked beans are also good in a pinch when you don't have all night to pre soak. Beets are also decent.

    You can find a few things where it is good but I agree it will never be a one pot easy/quick meal. When we tried pot roast it had the same result as a crock pot where everything came out tasting the same and mushy,

    There has to be a sous vide thread on here - check that out. We use it for a few things that are always winners - flank steak and brisket come out awesome, 132 degrees for 72 hours for the brisket.

    I guess these are like any other tool, figure out how/when to use them and you get good results.
     
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  14. Oct 30, 2018 at 5:33 AM
    #34
    PackCon

    PackCon Well-Known Member

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    Thats what gets me is the time. For most things it costs me time or makes no difference.

    Like I was thinking of doing a pot roast. All the recipies call for about 60 mins.
    So 10 mins to pressurize
    60 to cook
    20 to depressurize

    = might as well do mine in the oven the way I always do.

    And most recipies state to put your veggies in with the meat. I’m not sure carrots and potatoes come out too well after that long in the pressure cooker.

    And I’m never making hardboiled eggs in the instant pot. It takes me 12 mins on the stove. Takes twice as long in the IP.

    Also for eggs add 2-3 tsb of salt to the pot and strain in the sink with cold water. Let cool about 30 mins and the shells never stick.
     
    Oregon Mike[QUOTED] likes this.

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