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Everything posted by JAZ

  1. JAZ


    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 cook time is that the longer it cooks, the better tasting the sauce is, since more of the flavor from the meat will dissolve into the sauce. Here's an experiment from a web site focusing on Instant Pot recipes. I don't always agree with the authors, but in this case I think they're about right. https://www.pressurecookrecipes.com/best-pot-roast-cooking-time-in-pressure-cooker/
  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


    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.)
  16. In my books, when I call for half an onion, or a small onion, I give a volume amount as well. So the ingredient list will read "1/2 small onion, chopped (about 1/4 cup)". I figure if I give both, then the reader will know both what to start with (half a small onion) and what they want to end up with (1/4 cup of chopped onions). I use weights when I think it will make sense to my readers, as in "1/2 pound red potatoes," but my editors almost always want an equivalent, in this case, the number of potatoes. I don't think that's very useful, but the editors make the rules, so I follow them. One thing to keep in mind is that it's not always the recipe writer who makes these decisions -- I'd love to use more weights in my recipes, but my editors have a specific audience in mind, and they don't think their readers will have a kitchen scale. So I have to deal with that, or not write for them.
  17. That's interesting to me. What I like about my toaster is that it can brown (not char) the outsides of the bread without drying it out. I like a moist interior and crusty exterior. I'm not sure that my toaster is quick, but it gives me that result.
  18. Here's mine, if you're interested. http://hecooks-shecooks.com/french-onion-soup/. I should note that I don't finish it the way most diners do -- I don't cover the top with cheese and bread and broil it. I just float a cheese crouton on top.
  19. I developed my recipe by accident, when I had some leftovers to use up. I had stock left from mushroom risotto, which was chicken stock infused with dried porcini. It wasn't quite enough to make soup, but I also had some jus leftover from French dip sandwiches. That was beef stock flavored with sherry, Worcestershire sauce, and thyme. I used both -- about 2 parts chicken stock to 1 part beef -- along with onions cooked two ways, and it was by far the best French onion soup I'd ever made, and one of the best I'd tasted. I recently made a batch without beef stock (but with the thyme, W. sauce, and sherry) because the container of beef stock I thought I had didn't exist. It was very good, but not quite as good with some beef stock. As far as what's traditional, I think Ruhlman is probably right that originally it was made with water, since it is, at base, a peasant soup. But I think he's wrong in thinking that the's the best way to make it. Julia Child, Craig Claiborne and James Beard all call for beef stock (Claiborne says good beef stock is more important than onions, which seems misguided to me). Perhaps the large number of recipes that call for chicken stock hark back to the days when canned chicken stock was better than canned beef stock. The cookbook Cook's Illustrated Best Recipes calls for a combination of canned chicken and beef stock along with red wine to avoid calling for homemade beef stock. In short, I think any of those choices are fine, as long as you like the results.
  20. Kim, when I was developing recipes for pork tenderloin in the IP, I found that it's possible to do it a couple of different ways, depending on what else (if anything) I was cooking with it. But it takes an amazingly short time to cook under pressure. (I almost always sear first, so take that into account.) I have one recipe in Instant Pot Obsession where I cook it with cabbage and noodles, so after searing and lightly browning the vegetables, I added liquid and noodles, and cooked for 4 minutes low pressure, because that's what i use for noodles. That was with quick release. If I'm just doing the tenderloin on its own, I sometimes cook it for even less time, but let the pressure release naturally for 8 minutes or so. The other thing to note is that I generally get tenderloins that are a bit smaller -- more like 1.25 pounds, and I cut them in half to get two shorter pieces because I find they fit better in the pot. Pork loin, of course, is a different cut and takes different timing. I found it much trickier than tenderloin.
  21. Many people do, myself included. I don't do it often, but when I was working on my Instant Pot books, I included several recipes that cook pasta along with the sauce and other ingredients. It can work very well as long as you're careful to choose ingredients that cook at the same rate, get the liquid level right, and don't overcook the pasta. So, for instance, I have a recipe for ramen noodles, which of course cook very quickly, paired with shrimp and broccoli, both of which cook in the time the noodles do (pretty much the time it takes the pot to come to pressure, so no time actually cooking, with a quick release). I also have one for penne with sausage and peppers, which takes a bit longer -- 4 minutes cooking time, with quick release.
  22. The Instant Pot will automatically cycle on and off to keep a (relatively) stable temperature. If you have an electric stove, your burners will do that as well, but the difference is that the heating element in the Instant Pot is smaller in area. Of course if you have a gas stove, there's no cycling -- the flame is on all the time. It seems to me that the scorching on the bottom of your pot was probably caused by too high a heat and insufficient stirring. It's possible to get scorched food in an Instant Pot, but if you're cooking with the lid off (just to reduce a sauce, for instance), the heating element is designed to minimize that.
  23. Sorry I wasn't clear. I don't use the IP for my eggs. Some electric multi-cookers can steam without pressure, but Instant Pots can't (as far as I know -- maybe the newest model can).
  24. When I was researching my pressure cooker books, I tried low and high pressure and altered the times and other variables, and what I found was that everything makes a difference with pressure cooked eggs. Once I used the same amount of water, the same sized eggs, the same time and the same release, but used a different (higher) trivet, and the eggs were underdone. What I suggest in my books is to experiment until you get the results you want, and then do everything exactly the same -- amount of water, temp and size of the eggs, trivet or egg rack, time and release time. Despite all the eggs I've pressure cooked and despite that I've gotten pretty good at it, I still steam eggs without pressure and get much more reliable and forgiving results.
  25. When I use fruit in salads, I often use a "savory" spice or two -- a little cumin and ancho chile with pineapple, or aleppo pepper with watermelon, or celery seed in a mix of apples, celery and shaved sharp cheddar. In desserts, I tend to like a little spice since without it the dessert can just seem unrelentingly sweet. But I do agree that it's easy to overdo.
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