Instant Pot. Multi-function cooker (Part 2)

[HungryChris]

Just curious how the fried chicken would be if it went into the IP, first and then was fried.

[Shelby]

11 minutes ago, HungryChris said:

Just curious how the fried chicken would be if it went into the IP, first and then was fried.

I don't know.  That would be an interesting experiment.

[Martin Fisher]

2 minutes ago, Shelby said:

I don't know.  That would be an interesting experiment.

 

15 minutes ago, HungryChris said:

Just curious how the fried chicken would be if it went into the IP, first and then was fried.

 

I know some Mennonite folks who make it that way....it's pretty good.

[MSRadell]

1 hour ago, HungryChris said:

Just curious how the fried chicken would be if it went into the IP, first and then was fried.

I was thinking exactly the same thing. It seems like doing it that way you would end up with a crispier coding of the chicken with the inside still being moist and tender from the pressure cooking.

[rotuts]

great ideas.

 

in "hip' it mentions that flout added to make a roux does not do well in the IP and turns to a gummy yuk.

 

but Im sure Shelby, after devouring the next, and the next after that shipment of Oysters will be

 

On the Case.

 

[HungryChris]

Yes, I don't think there should be any flour until the it's time for frying.  So the real question is how the breading process would be after it emerges from the IP and my gut feeling is it would have to be chilled prior to breading.

 

[rotuts]

Panko ?

 

wow

 

KFC

 

500 bazillion times better

 

at home !

 

now re:  the Pan Gravy ...............

 

 

 

I have plenty of ideas about that !

[Martin Fisher]

FWIW, I also remember a technique featured on a cooking show some years ago where they dusted the chicken with seasoned flour prior to pre-cooking it in a pressure cooker.

That resulted in a tacky coating suitable for accepting an additional thicker coating of seasoned flour and such prior to frying.

Edited January 1, 2016 by DiggingDogFarm (log)

[kayb]

Y'all are going to make me fry chicken before it's over. And that's something I haven't done in probably 25 years.

[kbjesq]

Color me stupid but I'm not understanding the benefit of adding pressure cooking to the preparation of fried chicken. When I make fried chicken, I cut a chicken into 8 pieces, soak it overnight in one quart of buttermilk with 1 bottle of crystal hot sauce added, drain it the next day, toss it in seasoned flour and then fry it.  I have never had chicken dry out by using this technique. Am I missing something here?  I am not trying to be disrespectful but it just seems like adding pressure cooking to the fryer method seems like an extra step and consequently more pots and pans and pieces to wash up afterwards.

[Shelby]

It makes it very very tender.  Regular fried chicken is good, too....but pressure cooked is what we like best  

[kbjesq]

1 minute ago, Shelby said:

It makes it very very tender.  Regular fried chicken is good, too....but pressure cooked is what we like best  

 

Ok, now I see . . . the PC adds tenderness.  That was not something that I had considered.  I thought we were just concerned with whether the chicken was getting dried out.  I may still give this method a try, because I have a house full of people who wouldn't mind being guinea pigs for that kind of experiment!  Perhaps a side-by-side taste test?  

[Shelby]

Exactly.  

 

Would be fun to have a taste test.  If you have a group that likes their chicken to be "crunchy" on the outside, then the pressure cooked method is not for them.....but you might convert a few with how tender and tasty it is.

 

I will be trying to make it the reverse way (pc first and then frying) next time....maybe with just a couple pieces to make sure it works.

[rotuts]

I knew Shelby would chime in.

 

so I let her take the lead.

 

its as I thought

 

and yes  I used to make fried chicken, in a seasoned cast iron skillet many times.

 

mash, gravy, peas

 

killer stuff.

 

Im guessing,

 

as a Theoretician, , 

 

that the IP version is indeed more tender

 

not better, just different.

[rotuts]

of course, back when I did the Fry

 

I did bone out the chicken.  very carefully and you got it, no tendons on les breast meat.

 

easier to chomp down on

 

the bones went into the stock,

 

so maybe I got to get back into the Saddle.

 

I do like the idea of IP fist, coating, then a brief Fry

[kayb]

Today, I used the Instant Pot to cook turnip greens, after I'd used it to cook black-eyed peas. 

 

Now, you have to realize that I am 60 years old, a life-long Southerner, and have never cooked a turnip green. Not certain how I managed to grow up poor, in the South, in the country, and not like them, but I don't. Don't like any kind of cooked greens, truth be told. So I never cooked them. But my daughter loves them, and I cooked some for her.

 

20 minutes on high pressure, then an hour and a half slow cook. They still had a bit of texture to them. She says she likes 'em soft, so I put them back over to pressure for another 10 minutes.

 

Cooked with bacon, salt, a teaspoon of sugar, a splash of cider vinegar, a quarter of water and a bit of beef boullion, per a recipe I found on a blog I've been pretty pelased with for traditional Southern recipes. Surprisingly, the taste ain't bad. Or perhaps my taste buds have just changed.

 

Black eyed peas cooked with smoked sausage in a tomato-smoked paprika sauce; scalloped pineapple and cherries; cole slaw. Guess I ought to make some cornbread.

 

Happy New Year, all.

[FauxPas]

45 minutes ago, kayb said:

Surprisingly, the taste ain't bad. Or perhaps my taste buds have just changed.

 

Black eyed peas cooked with smoked sausage in a tomato-smoked paprika sauce; scalloped pineapple and cherries; cole slaw. Guess I ought to make some cornbread.

 

Happy New Year, all.

 

Aw, that's a cute story, @kayb! Happy New Year to you and your daughter! I hope she enjoyed her greens, too!   

[FauxPas]

I'm very minimalist when it comes to kitchen gear, but I am enjoying the Instant Pot. I like being able to slow cook as well as pressure cook in the same pot. I had a small chuck roast in the freezer and after thawing it overnight it spent all day in slow-cook mode, along with some lovely tomatoes, peppers and spices and a bit of tequila. I started with this recipe from Serious Eats, but I did the beans on the side and only added them in toward the end of cooking. It was really really good.

 

I should have made tortillas but we had to pick up some friends from the airport just before dinner and that made timing a bit awkward. Even so, my store bought tortillas look awfully pale, I should have done better by them, ha. This was also on dinner thread. I did my crema fairly liquid so I could use a squeeze bottle but was in a hurry and it didn't squeeze very well, still clumpy! We were too hungry to pretty up the pics, sorry. 

 

  

[Shelby]

Oh everything sounds so good!

 

I did the black eye peas in the IP.  15 mins on high pressure, natural release.  Perfect.  I didn't have any collard greens so I threw in some spinach.  I didn't want to tempt fate.

 

I'm eating them for breakfast again right now.

 

 

 

 

 

Edited January 2, 2016 by Shelby (log)

[Shelby]

Had both the cuis. and the IP going last night.

 

 I did a curry to use up some left over pork from the chops in the IP.  Onions, peppers, garlic sautéed.  Added the meat and spices.  Added tomatoes that I canned, broth and a can of coconut milk.  25 mins.  Natural release.  Meat nice and tender.

 

Rice was in the cuis.  Just plain Uncle Ben's.  1 cup rice with 1 1/2 cups water.  8 mins.  Quick release.  Good rice.  Far better than I ever do on the stove.  I'm rice challenged. 

[rotuts]

"""   Had both the cuis. and the IP going last night.  """

 

nice

 

now you need two CSB's

 

[Shelby]

Made some Spanish rice last night in the IP.  Sautee onion, 1 cup of rice and a bit of angel hair pasta broken in small pieces in some oil.  Pour in 1/4 cup of broth and a cup of tomato juice (from my canned tomatoes).  Add 1/4 cup or so of salsa.  Manual for 4 mins.  Natural release for 5 then quick release.

 

[rotuts]

nice   Ill keep that in mind

 

was your onion just wilted ?

 

what type of rice ?

[Shelby]

Yeah, on the onion... the rice and the pasta were a light brown "toasty" color.  

 

Just plain ole Uncle Ben's rice.  I need to branch out lol.

[rotuts]

Is UB a converted rice ?

 

Ive forgotten.