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

[JustinG]

Was 30 or 40 min of actual cook time

[Apoc]

Beef soup!

Brown all the grizzly bits.



Dump in a bunch of meet, veg, and water; cook at pressure for an hour.



Fish all the bones out.



Put in a stove top safe pot and add water. Refrigerate overnight.



Oh, look at that... all the marrow came out of the bones. Whatever will I do with it?



Make toast at 10 pm and spread the marrow on toast, with a punch of salt. #duh #thisiswhyyouarefat



Wake up, skim all the hardened fat off the top.



Toss in some greens (no idea what they were) and a chicken breast for more meat. Simmer until cooked. Put in a bowl with egg noodles and a squirt of ketchup for sour contrast. Wash down with a Cold Snack.



Bonus: I made a chicken and squash/fennel/tomato/beet/onion soup with five spice and turmeric while I was finishing the other soup.

[Apoc]

Pork shank with turmeric and garam masala. I cooked the shanks 50 minutes (top right pic) and, while cooked, they weren't anywhere close to fall off the bone. I cooked my celeriac and cabbage for one minute, removed them, then put the shanks back in the IP for another 50 minutes. It was like 10:30p at this point, so I just left it on Keep Warm for the night. Eight hours later, I had fall off the bone shank. It really makes me wonder if it's possible to overcook something in a pressure cooker, provided it doesn't burn. I guess it could turn into mush at some point?

[Apoc]

I'm just gonna keep going here...

Hadn't done ribs yet, because who does ribs in an Instant Pot? Appare

ntly, this guy. I heard someone talking about it and googled a recipe. One hour start to finish, including 25 min cook time, 10 min cool down, and 5-10 minutes finished with sauce under a broiler. The texture was similar to how some folks cheat on ribs by boiling them first and then finish them on the grill. It's delicious, but it's not the same kind of meaty tender when you smoke it for hours and hours. This method isn't gonna replace the grill, but it's awesome in a pinch. The bottom pic is what was left after my wife and I nearly crushed a rack. Oops.

[JustinG]

I attempted to recreate the yellow curry chicken from our favorite Thai place tonight.

It's an adaptation of this recipe.

http://instantpoteats.com/instant-pot-th...ry-recipe/

Replaced the recipe veggies with Potatoes and Cherry tomatoes like at the restaurant. Used chicken breast. I subbed a chili pepper with 1tsp of chili oil. Kept all the other stuff from the recipe.

BTW, ginger in a squirt tube is so much better than mincing a fresh thumb of ginger.

It wasn't as sweet as the restaurant. I should have measured it the sugar instead of eyeballing it, or the restaurant uses sweetened coconut milk.

Had to double the cooktime from the recipe cause the potatoes weren't completely done so did a 15 min cook with an immediate vent.

Overall would cook again, probably do chicken thighs over breast next time, but we already had the chicken breast in the fridge.

Did rice as well, 1:1, Rice:water. With some salt and a table spoon of coconut oil. Hit the rice button, let it sit for 10min after it finished and vented. Perfectly cooked rice.

[Apoc]

I use thighs almost exclusively. They're way better tasting and usually a lot cheaper. My wife did an Indian tomato chicken thing for dinner with breasts and they were kinda blah.

[JustinG]

Yea, we were bummed that we didn't pay attention to the expiration date on the thighs in the fridge, so had to sub with breast.

[Sully]

I know at least one of you has used the Hamilton Beach breakfast sandwich maker before and I have a couple questions. My plan is to make some mcgriddle sandwiches for breakfast some mornings. I made the pancakes tonight and they came out pretty good. I'm going to freeze them and I saw a recipe on the Hamilton Beach website that uses frozen pancakes so I think that part should work.

My question is about the meats. I want to use precooked frozen sausage patties but I don't find the meat directions entirely clear. It says to use precooked meats but do they have to be warm? Should I cook the sausage in a pan to get the char and freeze it again or throw it in from frozen or will I have to heat them up separate and then put them in the unit?

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[JustinG]

From Frozen should work.

[JustinG]

So I had pre-ordered the Anova Nano. About 2 weeks ago I got a message saying the Nano had been delayed til potentially Feb. But, they gave the option of getting the Anova Bluetooth in place of the Nano. So, with no need for the smaller size of the Nano, I went with the Bluetooth version for the Nano preorder price.

It came in today, and I'm excited to give it a go. I didn't realize how big it was (TWSS) but no biggie.

[JustinG]

Used the Anova tonight.

It's awesome.

Grabbed an 8oz Sirloin for the wife and 16oz Strip with some nice marbleing for me. I love Wegmans.

Forgot to snag before pics, but vaccum sealed with salt/pepper/garlic rubbed in.

Did an hour at 139 per Anova app to get me at medium. Should have done Med Rare, and seared the wife's steak a bit longer.

Our smoke detectors go off at the faintest wisp of smoke. So I seared on cast iron outside on the side burner of the grill.

Melt in your mouth... ermahgerd.

[JPolen01]

Damn I need one of these

[Ken]

Damn I need one of these

Just used mine again for the first time in a while.

you really do. It's amazing.

[JustinG]

Amazon has em on a deal today, I think $95 for the Bluetooth one.

[Sully]

It's literally the only way I cook my steaks. Like once a week usually. They're awesome. But yes, outdoors sear is a must. Since we moved to the apartment (no gas grills) I asked my dad for an electric grill for my birthday and holy balls do those suck. Had to get an induction hot plate so I could sear my steaks without smoking us out. Still trying to get the kinks worked out using that.

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[Ken]

It's literally the only way I cook my steaks. Like once a week usually. They're awesome. But yes, outdoors sear is a must. Since we moved to the apartment (no gas grills) I asked my dad for an electric grill for my birthday and holy balls do those suck. Had to get an induction hot plate so I could sear my steaks without smoking us out. Still trying to get the kinks worked out using that.

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Yeah, open to suggestions on that one. My apartment is way too small and our fan over the stove is useless.

[Sully]

If you have a balcony, the induction hot plate works ok. I use my smaller (10in) pan and sear one steak at a time. I'm still flirting between too hot and burning it and losing too much heat to sear it fast. I think part of my problem is my seasoning though. I'm going to redo it soon to see if that cuts down on some of the smoke and char. Cast iron isn't that great at heat distribution and the magnet on like all of the hot plates is like 6in max.

Maybe a Regular hot plate?

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[Apoc]

Restaurants do it under a broiler. Put it in a cast iron pan under the broiler and close the door. BOOM.

[JustinG]

I was about to say the same thing. Preheat pan in oven, broiler on high.

[Ken]

I was about to say the same thing. Preheat pan in oven, broiler on high.

Sweet, will try that. Same concept, about 30 seconds total?