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Page 11 of 15 |
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Instant Pot / Pressure Cooker Thread
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Site Supporter   Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28174 Real Name: Ace Winky 
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Jagerbomber35 wrote: Steve, if you've never used an aifryer, you are absolutely missing out! I can't even right now with you. What kind of kitchen are you running over there?       _________________ Why does the Penguin in Batman sound like a duck? Because the eagle sounds like a hawk. |
| Tue Aug 11, 2020 11:03 am |
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Site Admin   Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52020 Real Name: Steve
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Pablo wrote: Jagerbomber35 wrote: Steve, if you've never used an aifryer, you are absolutely missing out! I can't even right now with you. What kind of kitchen are you running over there?  A kitchen that doesn't serve french fries or tater tots, dammit! _________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Tue Aug 11, 2020 3:36 pm |
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Site Supporter  Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17816 Real Name: Chuck
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Did hot wings in my sous vide, and then finished in my air fryer. Air fryer is not just for spuds, I cook a lot of things in there. Toast, vegies, meats, etc.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux |
| Wed Aug 12, 2020 8:12 am |
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Site Supporter  Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999 Real Name: Kyle
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Forgot pics. Did a 2.5lb lot roast with potatoes, onion, carrot, and garlic. Made a gravy out of the stock it cooked in. Pretty damn good. All in one pot. Seared the roast, and then pressure cooked it.
_________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308) |
| Wed Aug 12, 2020 8:19 am |
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Site Admin Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52020 Real Name: Steve
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I decided to document my Instant Pot yogurt process.
https://www.youtube.com/watch?v=US1ZwywQ8NM&t=362s _________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Tue Aug 18, 2020 3:09 pm |
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Site Supporter  Location: Olympia Joined: Sun Oct 16, 2011 Posts: 3696 Real Name: Kelley
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Great video Steve, I especially like your exclamation at the end!
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| Tue Aug 18, 2020 3:18 pm |
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Site Supporter Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999 Real Name: Kyle
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 _________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308) |
| Tue Aug 18, 2020 5:12 pm |
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Site Admin Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52020 Real Name: Steve
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This is gonna require some explanation, Kyle....
_________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Tue Aug 18, 2020 5:15 pm |
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Site Supporter Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999 Real Name: Kyle
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 Aaand done. Foodi 4 Life!  Really isnt all that complicated. Make a Jalapeño popper. Pound out a chicken breast. Season breast, wrap it around the popper. Wrap that booby in bacon. Boom, Foodi! _________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308) |
| Tue Aug 18, 2020 5:34 pm |
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Site Admin Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52020 Real Name: Steve
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Haha, nice. So did you pressure cook, followed by air fryer lid?
_________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Tue Aug 18, 2020 6:40 pm |
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Site Supporter Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999 Real Name: Kyle
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MadPick wrote: Haha, nice. So did you pressure cook, followed by air fryer lid? Air fried at 340deg for 25 min. _________________ Looking for: S&W Schofield 2x (.38/357) Coonan 1911 Nemo Omen JM Marlin 39M Tikka T3 Tactical(.308) BAR(.308) |
| Tue Aug 18, 2020 6:54 pm |
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Site Supporter  Location: South Seattle Joined: Thu May 2, 2013 Posts: 12474 Real Name: Steve
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MadPick wrote: I decided to document my Instant Pot yogurt process. https://www.youtube.com/watch?v=US1ZwywQ8NM&t=362s That’s fantastic! Great tutorial  I kept wondering how it made yogurt, but never researched it...keeping the valve open makes perfect sense! Love the ‘final tasting’ , that was so spot on  |
| Tue Aug 18, 2020 9:26 pm |
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Site Supporter Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17816 Real Name: Chuck
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This weekend I cooked a rack of ribs in the instant pot then finished in the air fryer. I would include photos but the evidence is "missing".
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux |
| Mon Aug 24, 2020 4:03 pm |
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Site Supporter  Location: central wa Joined: Mon Mar 21, 2011 Posts: 3554
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sous vide cross rib roast 30 hours at 136 with Montreal steak seasoning, hickory smoke 2 hours.
Spectacular. Now trying 48 hours bone-in beef shank, then reverse sear in butter, with toast for marrow. |
| Mon Aug 24, 2020 9:41 pm |
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Site Supporter Location: South Seattle Joined: Thu May 2, 2013 Posts: 12474 Real Name: Steve
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quantsuff wrote: sous vide cross rib roast 30 hours at 136 with Montreal steak seasoning, hickory smoke 2 hours. Spectacular. Now trying 48 hours bone-in beef shank, then reverse sear in butter, with toast for marrow. Sounds great! Reverse-searing with mayo is the ‘in’ thing these days...even on grilled cheese... If you want to go the butter route, try making your own ghee, or getting store-bought....butter tends to burn due to the milk-solids, and removing those, gives you a higher burn point. Not usually a concern with a couple of steaks, but with a whole roast, burning is likely by the time you sear all sides. Just a thought. Sounds crazy, but the Mayo is just a form of emulsified fat. |
| Mon Aug 24, 2020 9:49 pm |
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