Jump to content

JAZ

manager
  • Content Count

    5,041
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Atlanta

Recent Profile Visitors

6,172 profile views
  1. JAZ

    V8

    A long time ago, I had a recipe for gazpacho that started with V8. It was fine, if you like the sort of gazpacho with pureed mixed vegetables. These days, I prefer Clamato to V8 (and use it in a sauce for a Mexican-style shrimp cocktail).
  2. I like it in salads, as was mentioned before. Here's a recipe I did for one of my Instant Pot books, although truth be told, I don't ordinarily use a pressure cooker. Just cook the bulgur however you usually cook it. https://recipes.instantpot.com/recipe/greek-salad-with-bulgur-wheat/
  3. I cook a lot of boneless chicken thighs in the Instant Pot, but I hardly ever sear them first. When I cook them raw, I find 13-14 minutes with quick pressure release gets them to the point where they're shreddable, but not falling apart. Maybe subtract a couple minutes if you're searing first.
  4. if you were going to smoke them and then finish in the oven, how long would you cook them in the oven? I guess my question is, how done do they get in the smoker? Starting with seared bone-in short ribs, I cook them for 35-40 minutes with natural release, or 45-50 with quick release. If they cook part way in the smoker, maybe start with 25-30 minutes on high pressure. You can always cook them longer if they need it.
  5. I've made something similar for a Thanksgiving dinner at someone else's house, so I made it in advance. As I recall, I made it in the morning and stuck it in the fridge, but then it was unrefrigerated for the trip there and an hour or two before baking. It was fine.
  6. This is one from my latest Instant Pot book, for barbecue chicken sandwiches. It includes slaw, but you can skip that if you want. Chicken thighs are great for the Instant Pot -- much less chance of overcooking than there is for breasts. Barbecue Chicken Sandwiches with Slaw If you're not a fan of chicken, post more about what you're looking for and I can probably come up with something.
  7. I think 50 minutes plus natural release is a bit long for boneless short ribs. That's about what I use for bone-in ribs. I'd go with 35 minutes plus 15 minutes or so of natural release. Or 45 minutes with quick release. If you find the ribs aren't quite done enough, you can always simmer them until they reach the right texture on the day of serving.
  8. I use low pressure when I call for very short cooking times (as for shrimp). Not only does low pressure cook at a lower temp, but it also takes less time to come to pressure, so it's not cooking as long before it comes to pressure. I know many recipes call for low pressure for eggs and cheesecake, but I've never used it for those.
  9. Yes, it is a very bright green. I have no idea what they did in the photo; it almost looks like they didn't use the sauce. And I'm glad you liked it.
  10. I hope they don't fold it into The Spruce Eats, which is what the About.com food sites devolved into. (And I say that with the disclaimer that some of my material is still on Spruce Eats, leftover from my work at About.com.) Aside from the fact that they treated several of the long-time About site managers very poorly, it's a really badly designed site.
  11. It depends on how you define "done." For chuck roast, if you want sliceable meat with a bit of chew (like for a pot roast), then 25-35 minutes at high pressure with natural release is about right. But if you want to be able to shred the meat (as for sandwiches), then you'll want 45 to 50 minutes. Some people believe that meat should be "falling apart"; I disagree, as I think that means it's so overcooked as to be basically disintegrating. All of these times are for a piece of chuck about 2 inches thick. Small pieces will take less time, and larger chunks will take longer. The tradeoff with the
  12. Due to a slip of the finger when I was ordering spices online, we now have 1-1/2 cups of ground mustard. Does anyone have a mustard recipe that uses ground mustard? I've only made recipes that use mustard seeds.
  13. JAZ

    Sheet pan Dinners

    I wrote a cookbook for Ninja's new (at the time) digital air-fry convection oven that was all done on the sheet pan that comes with the oven. I discovered that with a little ingenuity, you can make a lot of meals on a sheet pan. For instance, I developed a recipe for an oven version of a shrimp boil, and found a way to do oven versions of typical stir-fry dishes. Fajitas are amazingly easy to do on a sheet pan, if you just time the veg and meat components corectly.
  14. JAZ

    Bloody Mary

    I have tried to make my own celery salt, but it was not successful. Celery seed and salt isn't the same, and when I tried to blend them in a spice grinder, it just wasn't right. If you like spicy Bloody Marys, try Old Bay in place of celery salt. It's essentially enhanced celery salt.
  15. JAZ

    Mandolines

    We have both the adjustable and fixed Kyocera slicers. I started out using the fixed version, and at first I didn't like the adjustable one (which you link to) as well because the blade only cuts in one direction. But once I got used to it, I came to appreciate the fact that it's adjustable. (We have a traditional mandoline as well, but I only use it for onion rings or fancy waffle cuts.)
×
×
  • Create New...