Show Us Your Meat, and We'll Show You Ours

[JPolen01]

That is ones thing I am not a fan of. Forgot about that. I don't know what it is but every time I have it on a burger it's just awful.

[Sully]

I thought it was amazing... But I haven't made it myself ( I don't think, honestly can't remember) so maybe they just had really good burgers in general

Sent from my SM-G930V using Tapatalk

[Apoc]

Made a proper corned beef brisket yesterday and holy god, it's definitely in the top five things I've ever cooked. This was 80 minutes of cooking time (excluding pressure build up) with venting after 15 minutes of sitting post cook time. The cabbage went in for one minute of cooking and was vented nearly immediately (one minute) after cooking. At 3.5 pounds and one head of cabbage, I got enough to make four lunches... excluding the bits I couldn't help but shove into my mouth after it was done.

[ScottyB]

oh damn thats making me hungry. the Irish in me wants to see some more taters though.

[Apoc]

oh damn thats making me hungry. the Irish in me wants to see some more taters though.

Most recipes call for carrots and potatoes with the cabbage. I'm allergic to carrots and I'm trying to limit my starch intake, so I rely on cabbage and some mushrooms for variety. I think tossing some new potatoes into the pot with the cabbage would solve your problem on that pretty easily. I'm also mildly allergic to turnips, so I might try cubed daikon, celeriac, or kohlrabi next time.

[Apoc]

Another Sunday, another day of meal prep in the Instant Pot. I was going to make some Indian chicken dish, but screwed up my shopping and had to use a pork butt instead. I googled a few recipes and landed on carnitas. This was a 3.7 lb roast that cooked under pressure for 60 minutes, including an immediate vent of pressure. I used the recipe as a guide on which spices to put in, but I didn't bother measuring anything; using my judgment on how much of everything to use. In short, it included paprika, chili power, cumin, salt, pepper, garlic powder, parsley, OJ, and cherry tomatoes (not in the recipe).









The protein actually served double duty, both as dinner last night and for my weekday lunches. I was gonna do the pork butt on the grill, but I couldn't get it on until about 6:30 and I was concerned it was going to take way too long to cook. Instead, I roasted our zucchini and corn on the grill. DELICIOUS.



After dinner, I IP'd squash, daikon, eggplant, and a pepper for one minute with immediate vent. The daikon turns out to be a perfect pressure cooker veggie because it's so hard that it doesn't turn to mush with cooking. I actually don't even like squash or eggplant, but they turned out fairly well - pork juice makes everything better. I honestly haven't found a vegetable I haven't liked after cooking it under pressure.

[HAULN-SS]

im about to become a convert on that..dayum

[JustinG]

So can the IP completely replace my slow cooker? It'll do soups and chili right?

[ScottyB]

dang that looks good.

re: eggplant - i normally hate 'em, but i had a chance to try "eggplant fries" which is basically long strips soaked in milk and then dipped in panko or cormeal and oven cooked on a sheet. very good stuff.

[JPolen01]

I am also not an eggplant fan. But my MIL makes something similar to what Scott is talking about except she slices them and covers them in cheese and breadcrumbs. Pretty damn good.

[Apoc]

So can the IP completely replace my slow cooker? It'll do soups and chili right?

I haven't made chili in it yet (because summer), but the wife has made split pea and ham hock... which IMO is one of the most annoying soups to make. We just gave away the crock pot we got as a wedding present because it was taking up space and was redundant. I'll make some chili as soon as football season starts and can let you know how it turns out.

My kid approved of the split pea: <!-- m --><a class="postlink" href="https://www.instagram.com/p/BX6Zw-mhWKH/">https://www.instagram.com/p/BX6Zw-mhWKH/</a><!-- m -->

[JustinG]

The wife and I are probably gonna buy one in like the next 5 hrs. She has been looking up IP recipes all night/morning and is sold.

Now the decision of DUO Plus or Ultra

[Apoc]

I did a bunch of research and the Ultra seemed to be overkill - I don't need to set custom temps by 1 degree increments.

easy button: <!-- m --><a class="postlink" href="http://amzn.to/2wGlRVF">http://amzn.to/2wGlRVF</a><!-- m -->

[*insertusernamehere*]

I'm also really tempted to just "Buy now with 1-click"

Sent from my FRD-L04 using Tapatalk

[.RJ]

my 10+ year old basic shitty food processor is becoming a pain to use, plastic clippy parts no longer clip and eject out of their homes.

I need a better one. Surely there is the instant pot version of a food processor that will change my life, show it to me.

[Apoc]

We got one last year that Melissa hasn't stopped talking about how great it is.

Pretty sure this is it: <!-- m --><a class="postlink" href="http://amzn.to/2iFkSPQ">http://amzn.to/2iFkSPQ</a><!-- m -->

It's expensive, as are all Breville products, but the brand is far and away better than other shit out there. We've slowly replaced most of our countertop appliances with them, including toaster and press grill thing. Buy once, cry once.

[JustinG]

We have this one...

<!-- m --><a class="postlink" href="https://www.amazon.com/dp/B01H4WN7FG/ref=cm_sw_r_cp_awdb_HGAPzbRTFCH4A">https://www.amazon.com/dp/B01H4WN7FG/re ... PzbRTFCH4A</a><!-- m -->

[Apoc]

We've had shitty luck with Hamilton Beach. YMMV.

[JustinG]

When you know a guy who works for em, he points ya to their good stuff. Not the stuff they have issues with.

With that, we have had it for about 6 months and no issues thus far.

[JustinG]

Instant Pot ordered, Hamilton Beach slow cooker/sousvide now for sale