Instant Pot owners, what's your favorite recipie?

[Ns1]

Why?

honestly I have no idea, but it's just not done. prob because the people who are cooking the pho are taught how to season correctly in the first place

Imagine my surprise when I first had galbi tang, wondered why it was so bland, only to discover you were supposed to season it yourself.

 

[Kaido]

We use Cuisinart steamer and love it. Little pricey but I think it's worth it to get the glass and stainless steel. https://www.amazon.com/Cuisinart-STM-1000-CookFresh-Digital-Stainless/dp/B01CU0949U

1. Try pressure-steaming your veggies in the IP

2. Then try the same veggies & pressure-cook them instead

3. Report back

I had a double-decker steamer for a loooooooooong time until I switched to pressure-cooking veggies.

 

[Kaido]

Thanks for the additional recipe. Looking at that recipe, it's pretty similar to the one I used as far as ingredients and cooking procedure. I just think it's the limitation of the pressure cooker rather than the ingredients. It needs the huge pot of different bones and long simmer. I might try increasing the cooking time to an hour and then using the saute function to let it simmer in the IP pot for a bit. But first I'm going to try substituting beef broth for water.

I want to try to get a decent bowl of pho before I try tackling IP ramen.

Yeah, and I'm not familiar enough with "finished" pho/ramen/etc. to even know enough to compare. I do know amazing pho when I have it tho! Haha. Maybe I'll stop by this weekend & get a couple bowls to go for scientific purposes

 

[ponyo]

honestly I have no idea, but it's just not done. prob because the people who are cooking the pho are taught how to season correctly in the first place

Imagine my surprise when I first had galbi tang, wondered why it was so bland, only to discover you were supposed to season it yourself.

It sounds like you had seolleongtang instead of galbi-tang. https://en.wikipedia.org/wiki/Seolleongtang vs https://en.wikipedia.org/wiki/Galbi-tang
Was the broth liquid clear or cloudy white? Galbi-tang broth should be clear and well seasoned so you shouldn't had to add anything unless you like overly salty. Seolleongtang broth is cloudy white and completely unseasoned. You have to add your own salt, black pepper, spicy red pepper, garlic, etc. Seolleongtang is the true bone broth and simmered for hours and days with bones like beef knuckles while Galbi-tang is not and mainly beef short rib and radish broth. That's why I think IP can make good galbi-tang but won't be able to make seolleongtang.

 

[Ns1]

ah you're right, it was seolleongtang.

 

[ElFenix]

Both are chicken broth based pho. I thought about adding some chicken feet to make the beef broth. I do use chicken broth in many of the seafood broth.

he starts with chicken broth but uses a pound of mince chuck to give it beefiness.

 

[Kaido]

It sounds like you had seolleongtang instead of galbi-tang.

I'm trying very hard not to google those words just to make sure you guys aren't making stuff up

 

[Chaotic42]

The guy at the local pho shop almost got offended when I just ate the beef out of the soup and didn't put it on a dish with hoisin sauce. That sauce is so overpowering, I'm not a fan.

 

[Kaido]

The guy at the local pho shop almost got offended when I just ate the beef out of the soup and didn't put it on a dish with hoisin sauce. That sauce is so overpowering, I'm not a fan.

News to me...I eat everything right out of the giant soup bowl lol...

 

[ponyo]

he starts with chicken broth but uses a pound of mince chuck to give it beefiness.

I put pound of chuck along with ox tails and beef back ribs. And I added couple ounces of thinly sliced raw chuck in each serving bowl. Broth still lacked beefiness.

 

[ponyo]

1. Try pressure-steaming your veggies in the IP

2. Then try the same veggies & pressure-cook them instead

3. Report back

I had a double-decker steamer for a loooooooooong time until I switched to pressure-cooking veggies.

I'm making homemade Korean dumpling right now. I'm going to try pressure steaming in IP and also in Cuisinart steamer to compare.

 

[ponyo]

I ended up not steaming the dumplings and just pan frying it. I froze the rest to use in dumpling soups.

Last night, we made Korean style chicken soup in the Instant Pot. Pressure steamed whole chicken along with various onions and spices for 25 minutes. The chicken soup was very good and almost good as the stove top version.

We used the leftover chicken and broth to make rice porridge this morning. Pressure cooked it for 20 minutes.

What I like best about IP is it doesn't stink up the kitchen and the house when you cook broth.

 

[ponyo]

My wife is very happy with the Instant Pot. This morning she used it to make oatmeal. Then in the afternoon she made pot of anchovy stock using dried anchovies, dried kelp, and dried shiitake mushrooms. Now she's using IP to make hard boiled eggs. But instead of cooking the eggs for like 5 minutes, she's pressure cooking it high for 1 hour 50 minutes. She claims this will turn the eggs brown inside sort of like all day slow cooked eggs.

 

[Kaido]

@ponyo is in the cluuuuuuuuuuuuuuuuuuuuuuuub!

 

[ponyo]

1 hour 50 minutes high pressured cooked egg. 1 cup of water with 24 eggs in the IP. It was delicious.

first picture is peeled. second picture is egg cut in half.

 

[Chaotic42]

1 hour 50 minutes high pressured cooked egg. 1 cup of water with 24 eggs in the IP. It was delicious.

first picture is peeled. second picture is egg cut in half.

That looks terrifying. How does it taste compared to a normal hardboiled egg?

 

[ponyo]

That looks terrifying. How does it taste compared to a normal hardboiled egg?

The taste is addicting. The texture is little rubbery. The egg has almost roasted nutty taste. You should definitely try it. You can use like 1/2 cup of water and like couple eggs if you want to try it.

 

[Ns1]

so...overcooked hardboiled eggs in the IP? =P

 

[ponyo]

This style of hard boiled eggs are popular snack at bath houses and sold at sauna in Korea. https://mykoreankitchen.com/how-to-make-korean-sauna-style-eggs/
My wife used to make it with slow cooker.

 

[Zorba]

So I have a "Mexican" roast recipe that I make in a slow cooker. 4# roast, a couple of cans of enchilada sauce, green peppers, onions. I cook it for 8 hours on high to make the meat really tender.

Can I cook this recipe without change in the IP? How long? 90 minutes?

 

[Ns1]

ok so I remember reading in this thread about crack chicken, and then I actually go take a look at the picture:

this belongs in the white people food thread: bacon, ranch, cream cheese, and cheddar cheese? WTF

 

[bfun_x1]

The last two roast I made in my IP turned out tough and dry. I usually brown the roast in the pot with some oil then add 1 cup of water and set the timer for 60 minutes. What am I doing wrong? Under cooking, over cooking, bad cuts of meat?

 

[Kaido]

The last two roast I made in my IP turned out tough and dry. I usually brown the roast in the pot with some oil then add 1 cup of water and set the timer for 60 minutes. What am I doing wrong? Under cooking, over cooking, bad cuts of meat?

Beef? How many pounds of meat?

 

[bfun_x1]

I'm guessing around 2 pounds. I'd consider them to be on the small side. Just enough for 4 people.

 

[ElFenix]

I put pound of chuck along with ox tails and beef back ribs. And I added couple ounces of thinly sliced raw chuck in each serving bowl. Broth still lacked beefiness.

if it was a roast (as in the NYT directions) then there wasn't enough surface area. kenji explains that surface area is the key to getting beefiness added to the chicken stock in the article. that's why he used mince.

this belongs in the white people food thread: bacon, ranch, cream cheese, and cheddar cheese? WTF

sounds like something you'd bring to a super bowl party as a dip. pretty similar to buffalo chicken dip.

I'm guessing around 2 pounds. I'd consider them to be on the small side. Just enough for 4 people.

would you say it's alternator size?