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weedy

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  1. I sense a new recipe thread coming...
  2. weedy

    Dinner 2018 (Part 1)

    Striped Bass. Salsa verde.
  3. weedy

    Dinner 2018 (Part 1)

    Sous Vide monkfish medallions. Garlic butter with paprika and lemon. Sweet potato (chipotle butter)
  4. That 130-135 for 72hrs brisket gives you an almost roast beef like result. Which you may or may not WANT from a brisket depending on your personal expectations. Personally i I love that for short ribs (having them that weird mix of rare and tender with soft and braised texture) but not as much ch for brisket which I prefer a little more ‘done’.
  5. weedy

    Instant Pot/Pressure Cooker grits?

    What I did is almost exactly that ‘method one’ PLUS with a pre soak (as Anson Mills recommends.) still total soup. It was MUCH too much liquid.
  6. weedy

    Instant Pot/Pressure Cooker grits?

    most things but it SHOULD be good for rice, grains, beans, etc
  7. weedy

    Instant Pot/Pressure Cooker grits?

    oh, I was;t ignoring you that might be the clue... that the 'quick' grits won't work that well. I'll have to try the 'regular' grind thanks
  8. weedy

    Instant Pot/Pressure Cooker grits?

    I did the presoak overnight (as Anson suggests) and online recipes varied from 3-4 times liquid to grits. based on the idea that in a pressure cooker less liquid is 'lost', I did them yesterday with 3 cups stock to slightly less than 1 cup grist. the result after high pressure for 30 minutes was soup with undercooked grits sitting in the bottom (pot within pot) I ended up staring them and returning the lot to a pot with about an extra cup of the liquid and finishing on the stove. took almost another 1/2 hour and still was never "right"... way soupy and yet oddly underdone. It;s hardly ESSENTIAL, but i'd like to be able to do it in the IP to have it 'cooking itself' out of the way sometimes. thanks in advance for continuing advice!
  9. Anyone doing this successfully? I could use some hints. I've tried to do Anson Mills quick grits in the IP a few times and I'm still struggling to get it really right. for one thing, the typical recipes (including online pressure cooker recipes) have resulted in WAY too much liquid being left after the recommended times, and often undercooked grits. So more time? less liquid? both? I'm curious what formulas people here are finding work for them.
  10. weedy

    Pasta Inserts

    I have a no-name huge one (from Bed Bath & Beyond, it might be the aforementioned "everything pot"), and a moderate sized All Clad 8 qt
  11. I don't think anyone ever goes wrong with the D5s
  12. works well, not so pricey that I care. call me a sucker all you want. it WORKS well. and as a result, I don't need to ask about what oil to use on the internets
  13. weedy

    Pasta Inserts

    my inserts hang off the lip so don't touch the bottoms. I fill to about 3/4 or more full, but not ALL the way to the top. they don't boil over.
  14. weedy

    Pasta Inserts

    don't over fill it??
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