FeChef

I am still trying to comprehend why you used activa to glue ground meat together? Why didn't you just combine the raw ground meat and reshape the patties?

Not sure the FDA would approve that either if the product doesn't contain coca leaves. I would think vegan's would not even pick up the jar if its called "just mayo" or does this product have a special isle for vegan's?

Because i like the taste of crispy bacon better then ground raw bacon. If thats what you meant by "just add bacon to your mix" I am the same when it comes to ground beef patties mixed with ground raw bacon for bacon hamburgers. I just prefer a buger with crispy bacon on top or crumbled and mixed in.

My main concern was the cooking time for a "loaf" shaped meatloaf. In the end i decided if im going to go through that much trouble with browning and the glaze, i might aswell do it traditionally in the oven. Maybe one day i will try a quick blow torching then pressure cook and then a glaze and quick torching again for that carmelized look/taste. Also, ive decided to add cooked, chilled, and crumbled bacon into the meatloaf mixture. I figure the juices inside along with the cooking will soften the crispy bacon but it will still be full of that bacon flavor. Again, i still need to figure out the cook time for such a large hunk of meat. I am guessing atleast 45 min. I pressure cook golf ball size meatballs for 20 min and they come out insanely tender. Sausage i pressure cook for 30 min and they are the most tender sausage links ive ever had.

I really like McCormick's Montreal Steak marinade. Its 20g seasoning, 1/4 cup veg oil, 1/4 cup water, 2 TBSP white or red vinegar. I usually marinate a 1 and 1/2 inch steak for atleast 2-4 hours. But its like one of the best quick marinades for steak ive ever used. I havent tried it sous vide, just on my searing grill, but if you are seasoning before sous vide, you might want to consider trying that marinade.

Ran out of time, going with the tried and true method. 350F bake, probed till center reaches internal temp of 155F. Was really looking forward to a good pressure cooker method though.

Necessity. Raised mostly by my Grandmother who was a terrible cook and lived off of campbells can soup. Father cooked cheap steaks till they were almost beef jerky. Mother was a terrible cook aswell which i barely lived with anyway. So it was either learn to cook or live off can soup my whole life. We were not rich, but we were not poor either, its just how my family was when it came to food.

So far what ive done is lined the loaf pan in saran wrap and partially froze the meatloaf then removed it from the loaf pan. Its still in the freezer but i am going to put it in the fridge soon. Then i am thinking of searing it on all 4 sides in my large seasoned cast iron electric skillet. I was going to pre-cook some bacon and wrap it if i go the pressure cooker route, but if i end up doing it in the oven i will just wrap it in uncooked bacon after i sear it. I am 50/50 on which method to cook it. Like i mentioned, meatballs and sauge get so good in my Instant pot that i really want to try it but i have no good references to go by. Plus i am thinking that the online cook times i found rangeing from 12 min to 20 minutes are too short for a 3lb loaf pan sized meatloaf.

Anybody try using a pressure cooker for a "traditional" meatloaf. By traditional, i mean the shape of a loaf pan. I was looking online and to be honest, every pressure cooked meatloaf i came across looks terrible. They look like steamed grey slabs of meat. I was thinking of taking a sous vide approach and sear all 4 sides first, then wrap in some pre cooked bacon, then a thin layer of tomato paste/ketchup mixture. I know it seems like alot of work but i have been so pleased with how well meatballs and sausage turn out pressure cooked, i was hoping to see if meatloaf would come out just as good. I was just surprised by such bad online examples.

Sounds like a perfect excuse to use A1 steak sauce to me!

I put a nice char on perogies when i make perogies with browned butter and carmelized onions. The perogies need to be crunchy on both sides and soft in the middle to withstand the long slow roasting in the crock pot. There is not a event i am asked to attend that does not include requests for my perogies.

What if i tell them if they dont like their steak alittle pink in the middle they can eat some cardboard?

instant pot ip-duo60

I have a 6 quart pressure cooker. Before the pressure cooker i would make stock in a 20 quart stock pot. But till i cooked it down i would end up with maybe 8 quarts and flavor wise doesnt come close to the 6 quarts i end up with using the pressure cooker and in only 2 hours. Not too mention less work skimming.

I have a 6 quart pressure cooker. Before the pressure cooker i would make stock in a 20 quart stock pot. But till i cooked it down i would end up with maybe 8 quarts and flavor wise doesnt come close to the 6 quarts i end up with using the pressure cooker and in only 2 hours. Not too mention less work skimming.

I use for stock along with bones and non aged meat scraps to make other sauces. But i dont think i would directly make a sauce from just the aged trimmings. Unless you like that funk flavor intensified.

Chicken breast has its place. I almost always salt water brine my chicken breasts and make either panko breaded chicken fingers or use for grilled chicken fajita's. Soups i always use drumsticks and thighs and thighs for pretty much everything else, tonight im making chicken tikka masala with deboned skinless chicken thighs sous vide @ 155F for 4 hours then flash deep fried and mixed into the masala sauce to simmer.

Ever since i got my electric pressure cooker, all my chicken stocks have come out perfectly clear white (after removing the fat) Best piece of cooking equipment i bought since my sous vide.

I feel the same way with chuck roasts. With a good au jus they can pass for a poor mans prime rib, but definitely not pass for a steak. London broil (top round) can pass for a cheap sirloin steak though but its hit or miss with with cheap cuts comming out dry even without salting, or med rare temps like 132F for as low as 6 hours. When you think about it, just because its beef doesnt mean all beef from the same animal is going to have the same flavor or texture profile. Its like eating a chicken drumstick and complaining it doesnt taste like a chicken breast.

Here is one of the brands in my area. "Tenderized with papain" http://kitchenencounters.typepad.com/.a/6a0120a8551282970b0147e2f8418d970b-pi

If you bothered to read you would see this was a cost issue. He bought them in bulk when they were on sale after St Pattys day. I do the same. I tried to explain to him that some brands use more tenderizer then others, and they can be inconsistent with how much tenderizer is used from batch to batch.

Probably too much tenderizer used + 24 hours. Try reducing time to 12 hours if using the same brand.

Thanks for this.

Well, the site is a pizza making forum but that link was from the off topic section which is just a free for all for all foods. That jalapeno sauce is mainly used by the members as a topping for taco's/fajita's. I hear is also great on grilled steaks.

As per TXCraig1 over at pizzamaking dot com. Best way to make a Jalapeno paste/sauce. http://www.pizzamaking.com/forum/index.php?topic=18462.msg179517#msg179517