Exodus Strength

Hanley wrote: ↑Thu Oct 05, 2017 3:45 pm Short ribs.

Short ribs all the time.

iamsmu wrote: ↑Sun Feb 11, 2018 4:51 pm I got one on right now making beans.

It's too easy to make these into bombs. You just need to plug the emergency vent hole with some plumbers' epoxy, get a model rocket igniter, some gun powder (from fireworks), a kitchen timer, and some nails. The only difficulty is in setting the timer without setting off the charge. Don't hook it up until you have the time set if your timer beeps when you hit the buttons, else you dead.

I do fear that the plug will get stuck and the damn thing will turn into a bean bomb. I'm sitting in the other room.

msignhsghost wrote: ↑Tue Feb 27, 2018 11:29 am All these gourmets...

I find the Cuisinart pressure cooker useful for browning crumbled ground beef and then pressure cooking it for five minutes on high (acts as a quick braise) to make tacos and sloppy joes. The Cuisinart is also easier to clean then a pan, so I also use it if for browning crumbled ground beef if I'm going to make something that I'll toss in the oven (like lasagna or enchiladas).

Culican wrote: ↑Wed Feb 28, 2018 4:07 am Do you need to put any water in there so it can build up pressure or is there enough in the meat?

brkriete wrote: ↑Mon Mar 05, 2018 12:12 pm Makes great pulled chicken (couple breasts, half a jar of salsa) in 20ish minutes.

Hanley wrote: ↑Tue Oct 10, 2017 4:29 pm Here's a version from Cook's Illustrated. They charged my card without giving me a heads up, so here's a recipe from behind their paywall.


1 tablespoon vegetable oil
4 garlic cloves, minced
1 (2-inch) piece ginger, peeled, sliced into 1/4-inch-thick rounds, and smashed
½ cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
4 scallions, white parts chopped coarse, green parts sliced thin
¼ teaspoon cayenne pepper
6 (8-ounce) boneless beef short ribs, trimmed
2 tablespoons minced fresh cilantro


###

INSTRUCTIONS
SERVES 6
1. BUILD FLAVOR: Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.

2. HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.

3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

4. BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.

ch wrote: ↑Mon Mar 19, 2018 8:05 am Made corned beef in it this year. Way better than a slow cooker for the meat. (It was cooked, but not crumbling apart.) But I made the veggies separately in the water, and those didn’t seem to soak up as much flavor. Plus the potatoes were over cooked after only 3 minutes on high. Will have to try something different next time.

brkriete wrote: ↑Fri Mar 23, 2018 8:29 am

ch wrote: ↑Mon Mar 19, 2018 8:05 am Made corned beef in it this year. Way better than a slow cooker for the meat. (It was cooked, but not crumbling apart.) But I made the veggies separately in the water, and those didn’t seem to soak up as much flavor. Plus the potatoes were over cooked after only 3 minutes on high. Will have to try something different next time.

My girlfriend did the same. Cook corned beef for 70 minutes, pull out, cook veggies in water for 15(?) minutes. The beef was delicious, the veggies were bland (potatoes, carrots, cabbage, turnips - turnips were OK, the rest were pretty tasteless).