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Discussion in 'The Mainboard' started by pacey, Dec 18, 2017.
Amazon prime days sale
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_cp_api_J7qtBbH759BFY
Yea I tried but Amazon was bugging so I missed on it. Wife is pissed.
Fuck it sold out
Made this tonight. Used breast instead of thighs because that's what I had. Also ate it on some quinoa instead of tortillas.
Holy shit is it good. I thought for sure that fish sauce was going to ruin it, because that stuff smells like swamp ass, but adding the cilantro balanced it out perfectly.
Added to my arsenal.
Fish sauce is amazing. Asian food the GOAT
You don't think it smells terrible by itself though?
Doesn't smell great but not terrible. And it's not meant to be consumed solo
Smells absolutely horrific, but is great used in recipes.
Fish sauce is the jam. I’m all about that umami
well you're used to trash smells.
Can't use fish sauce but made the recipe before and it was popular.
Aside from that awesome looking chicken chili, any other favorites?
A couple off the top of my head
Got the 6 quart on Amazon for 58. Really excited. Have cooked with friends before and made pork chile verde that was incredible as well as a great bolognese.
The Barbacoa recipe posted in here is really good
How do you do the chicken tinga in the IP? I'm guessing you don't need the chicken broth? Or at least not as much since all the liquid will be retained.
I forgot that one wasn't actually pressure cooker specific. I saute some of the Vegetabkea first, add the chicken in and like 1/3rd cup of broth, then pressure for 15 minutes, remove chicken, blend sauce
For stuff like this, you remove chicken, blend sauce, shred chicken (it's going to be hot as fuck), add chicken back
When I have to brown chicken thighs before cooking, it constantly is sticking to the bottom of the pot and I have to work to get it all off with a spatula. What is my dumb ass doing wrong?
Not adding oil?
That chicken adobo recipe sounds like dinner tonight...
Are you using any oil?
Ya usually grapeseed or olive
Shit always sticks to the bottom of my instant pot when I try to brown in it too. It's stainless steel...not very good for nonstick stuff. So I usually brown in cast iron, then transfer to pot.
Picked up the 7 in 1 6 quart version on Amazon Prime day so going to be putting a few recipes ITT to the test
In general with stainless steel you need to heat the pan while it is dry. Then add your oil and let the oil heat up. It should be shimmering and not smoking, or the pan is too hot. Then you add the meat. If the temp of the pan and the oil are just right it won't stick. If it does stick at first just let it do its thing and brown. You can nudge it to check, and it will release from the pan when it's ready. Instant pot or a stainless frying pan would work the same way.
Can confirm chicken adobo recipe is damn good
My Instant Pot delivers today and I'm pretty excited. Think I'll break it in easy with this
Green Chile chicken imo. Super easy and might be the GOAT recipe
Saving that for a weekend / kid visit.
The recipe I'm planning is aimed right at the wife's wheelhouse. And since I occasionally also aim right at the wife's wheelhouse....
Arkadin this was dinner tonight. Fantastic recipe.
making it right now
The entire Upstate smells like steamed poblanos.
It's so good. I add more jalapenos but it's crazy. I'm a pretty good cook with almost every tool available but that simple recipe always crushes it
I struck out finding Cubanelle peppers so I threw in a yellow bell pepper I had on hand. Also had a leftover corn on the cob so I stripped the corn and threw that in too.
I eat a shit ton of hot sauce, going to try to make my own. What would you estimate the weight of the peppers you used was. Can't really take a gallon ziplock bag to the store and start filling it up. Also, what kind of vinegar did you use?
If you missed the amazon deal they are apparently on sale at walmart.com today as well.
picked mine up yesterday. gf doesnt think we needed it since we already have multiple crock-pots. cant wait to make her eat her words!
Just plain white vinegar.
They were frozen so hard to say on the weight. I didn't really pay attention, but I would guess at least 1 pound. My plan was to just throw everything in there and test the heat level when it was done, then I adjusted everything to my taste (consistency, heat level, salt, etc). I removed the stems but kept all the seeds.
I would start at 1 pound of peppers though if you're looking to be exact. That seems to be a typical starting point for most recipes. I'm sure there are some pressure cooker/IP recipes for hot sauce you can follow or base it from.
Several ways to adjust consistency and heat level afterwards if needed. Reducing on the stove. Blending in more liquid or veggies/fruit/peppers as needed. Etc.
that honey garlic chicken recipe that was posted in here a while back is incredible. I’ve made it like 3x the past 10 days
I was going to try 1 lbs habenero, 1/2 lbs jalapenos.
I'm terrible at guessing how much that would be. I should have paid more attention but I just dumped them in.
I'll let you know when I superbly fuck this up.
how about re-link it
Also, I made it last night and it is pretty tasty.
Ultimately you can't really fuck up the end product. When you open the IP and blend it the first time you might have something too hot or not hot enough, but you can fix that.
How much was this thing on prime day, I walked by one at Walmart for 58 dollars