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Discussion in 'The Mainboard' started by pacey, Dec 18, 2017.
fish sauce is awesome
I'm actually making a double batch of chili verde tonight to take to the beach, so more fish sauce used!
just make some Thai coconut curries. that'll use it up.
I use fish sauce constantly. Just in small doses.
I use it constant-ly as well.
That's a fantastic tip. I love Thai curries.
Sauted onions, mushrooms, and minced garlic. Added chicken to brown. Then 16oz penne pasta, 24oz jar of pasta sauce, and 3 cups of water.
Not too shabby for a weeknight meal that I can throw together quickly. Have plenty of leftovers for tomorrow night too.
How long did you cook it?
Got my chicken cooked, don't know the time. With everything in the pot, 5 mins on Pressure. Quick release.
made this tonight. it was good.
made some Sichuan dry fried green beans (minus pork) for the side. also delicious. didn't feel like fucking with the peppercorns or dried peppers, so I added some Lao Gan Ma
**non-instapot recipe trigger warning**
This is exactly what mamarabbit tells mrs titties bout you.
Smoked 2 chickens on the traeger this weekend. Am now making chicken stock with the carcasses in the instant pot. Pressure cooking will create stock like this within an hour as opposed to a day or two in a crock pot. Am excited.
Turns out the instant pot is the perfect device to hard boil fresh eggs. The sticky membrane issue goes away.
Cup of water in the pot, eggs on the rack, 5 mins pressure, 5 mins natural release, then release and put eggs in cold water.
Question: if I freeze the pasta leftovers using a food saver, what's the best way to reheat it?
I heat up a pot of water and hold it below a boil until it heats up. Or thaw it and microwave at a lowish temp with a slit in the bag.
https://www.jocooks.com/recipes/instant-pot-general-tsos-chicken/ - quite tasty
will make this over the weekend
Been using it for this for a while. Got a stainless mesh basket with a silicon wrapped handle. It's got feet on it, so it's already raised and you don't need the trivet. Can take the whole thing out and transfer to ice bath. I like mine 2 min on high pressure, then wait 1 min before a full release and transfer to an ice bath. Easiest peeling eggs ever. Think I've done at least 18 eggs at once.
Some of them may crack under the pressure if there are any super fine cracks to begin with. They still cook but just have a little egg white protruding from the cracks. I just go ahead and make egg salad with those.
Probably going to make the chile verde sans chicken, add a little more heat, and bottle it as hot sauce for a few x-mas gifts this year.
How do you bottle your hot sauce? Does it need pressure or just hot packed?
Currently making this with some chicken thighs. Adding steamed broccoli after it cooks
If it's for long term shelf storage I can it using a water bath.
For this I will sterilize the bottles with a no rinse sterilizer commonly used for brewing. Then do the Hot Fill/Hold method. Pretty sure most sauces are commercially bottled this way. I tell them to assume it's been open and go ahead and put it in the fridge to be safe. Most people use it pretty quickly.
I'll usually fill a sterile squirt bottle for my own immediate use. I never check the pH but I probably should.
it's goddamn delicious.
I made some bitchin chicken tortilla soup earlier this week
These look pretty good. Might try that curry next week.
I use the 2-10-5 method and get the same results. Eggs out of fridge for 2 hours before putting them in boiling water for ten minutes, then transferring to ice bath for at least 5 mins.
Easy peel perfect eggs with no gray. It's the shock from hot to cold that causes the membrane to retract making the egg easy to peel without pulling bits of egg with it.
Sounds not as easy. Thanks.
Get that non-instant-pot propaganda out of this thread thx.
did you make it? it looks damn good
Yeah it was great. Great return on time invested like the green chili chicken. More ingredients and more chopping since you want the veggies cut to the the size you're going to eat them instead of blending it. Made it a couple times but I always forget to take photos. I'm all about the recipes where you can put boneless skinless chicken thighs right on top without worrying about searing, then turn it on and be done. Instead of blending after you just stir in the coconut milk and season to taste. Can't get much easier. Never made the spaghetti squash one.
Welp I know what I'm cooking this weekend