Yeah, that’s a good looking plate!
Strong agree! Way better than the crummy appetizer I had at a local Irish pub with some friends tonight. Thanks for sharing the process and results alike, dude!
Recently, I learned to cook something like pizza. What I did was followed the instructions, but I think I need more practice.;)
Nesrie
4810
It’s too windy for me to want to mess with the BBQ so… pressure cooker and oven it was. Yes that’s sesame seeds since I felt like teriyaki instead of traditional BBQ, today anyway. The season is just starting.
RichVR
4811
Just lovely. If I hadn’t just had a lovely steak and lobster dinner I’d be real hungry now.
Edit: I’ve been considering getting a pressure cooker. But I’m afraid that, if I do, I’ll never use my crock pot again.
Pics of pressure cooker! I’ve never seen one big enough to fit a rack of ribs in. But the only ones I’ve ever seen are the ones that are like a normal pot that has a fancy lid that goes on, or the giant industrial ones. Also I’ve never even thought of trying to do teriyaki ribs. Sounds tasty :)
Nesrie
4813
What I actually just picked up is an InstaPot, multiuse or all in one. I’ll see how it stands up, but it replaces my slow cooker because it’s also a slow cooker.
I’ll find a good pic of the right model tomorrow. It’s 6 qt and when you remove the membrane from the ribs it can roll to fit inside for the pressure cooker. Then you unroll and lay flat for the oven or grill to finish it off.
Oh I forgot I got a store exclusive one.
Paid about 35 less than retail of 150ish.
Upvote for instapots. They are awesome.
Gendal
4815
Ok… wow. Don’t you usually want to have lots of liquid so it doesn’t scorch? I figure the liquid from the ribs would quickly prevent issues with the bottom, but what about the sides? I mean looking at the picture it looks like it worked great but damned if I know how.
It’s not often somebody posts a cooking technique that just flat out surprises, so high five there.
I love my cheap pressure cooker, I don’t like my super duper fancy high end crock pot. Never use it anymore.
I prefer my gas pressure cooker to my electric because it’s so damn efficient and quick, and that’s with basically free electricity. I guess the instapot can be more hands off but it’s usually over with so quickly it never bothers me.
My favorite new pressure cooker recipe is the corn soup from serious eats:
It’s super easy to get started but kind of a bear to finish, but the results with zero dairy are just fantastic. Hint - you want a chinois or lots of patience if you actually use a fine mesh strainer. And then a blender if you really want that mouthfeel of heavy cream with out dairy - your immersion blender is not going to cut it.
Nesrie
4816
It’s 1-2 cups of water or watered down sauce (you don’t want a too thick sauce). Not much at all really. This is just a quicker way than boiling the meat tender. Most the sauce was still there when I took it out. We’re talking 15-20min or so cook time. Then another 20ish in higher heat oven (450F).
Did somebody say ribs?
Daughter is done with first year of college and I told her I’d make her anything she wanted. She wasn’t home when I made ribs a few weeks ago, so guess what she wanted?
You savages and your lack of sides! :P
Thank you, @Eric_Majkut! Is it really cooking if you didn’t laboriously blow an entire day preparing six separate dishes to gorge yourself on? My complete lack of free time would say “No!”
;-)
But srs, @Misguided, @Nesrie, that’s some gorgeous lookin’ food.
I made old English cucumber sandwiches and a jug of cucumber water. I don’t have any pictures, but it felt like a minor victory to actually make something after feeling useless from being sick for way too long. The sandwiches were a combination of mayonnaise, salt, pepper, butter, a little yellow mustard and green onion. It called for chives but I didn’t have any so I sliced up green onion and the flavor was great. And of course lots and lots of thinly sliced cucumber on bread.
I have an issue in that when I get perishable food, many times I don’t feel up to preparing it that day or next, so all too often some or much goes to waste. So I was pretty happy I got the cucumbers and green onions used up before they went bad.
I, too, have this issue. For every neat item I can share with you guys, I usually have another I planned to cook and wound up not having the time or energy for. . . I feel bad for the food waste over the years :(
Nesrie
4822
It’s a common problem. In theory I stop at 5pm, reality has me working well past 6 or 7 which means if I actually stop to cook, I won’t be eating til 9 which is way too late… and of course I am tired. I am hoping to get some easy recipes lined up though.
They say Americans throw out what 30-40% (that figure is from farm to landfill, not just household waste), yeah that’s my fresh food that requires effort to prepare.
nKoan
4823
Agreed, huge problem. I should start a compost pile or something.
RichVR
4824
I feel y’all. Threw away a bag of brown lettuce mush yesterday. It happens.
Wow, I thought I was alone. Thanks for posting I’m not the only person that does this because my guilt bar goes through the roof when I have to waste food. Maybe as thinkers we can find some way to have this happen less often.
