Instant Pot. Multi-function cooker (Part 5)

[DesertTinker]

42 minutes ago, mgaretz said:

 

Doesn't seem to make a significant difference.  That's both from others and my own experience.  So I just let it go to keep warm and don't worry.

Exactly, keep warm doesn’t kick in until well below any pressure temperature, between 145° to 172°F (I suppose it depends on the model, and likely variances between individual units.)

[rotuts]

this is what the bottom of my iPot looks like 

 

after making a pot if TurkeyRagu :

 

 

I rinse the pot out , and let it sit for a bit.  the brown bits are the result of the uneven heating element.

 

this come right off w a textured sponge.  from time to time , I snazz the pot up w some BartendersFriend.

 

done

Edited February 5 by rotuts (log)

[rotuts]

over here 

 

https://forums.egullet.org/topic/167372-turkey-ragu-via-ipot-vacmaster/#comment-2442590

 

 

ive posted how I make turkey ragu , using the iPot.

 

ive made several batches , and improved the Rx by using a bit more garlic , a bit more turkey , 

 

and a Tj's Cote du Rhone  , table wine .   I thought pork might be worth a try .  I remembered  country pork ribs

 

had a lot of pork dark meat , that's tastier that the ' white meat '  found this @ Market Basket :

 

 

 

I cut the meat into smaller pieces , and decided to brown , for added flavor 

 

 

note these three pieces :

 

 

the white meat is part of the top slice .  almost all of this package was dark.

 

 

Fond in the Fond-less  (  a bit of fun .. )

 

all the steps are the same as the main post on turkey ragu .  I mentioned I use 6 Dorot fx garlic pucks and 6 Dorot basil pucks  

 

the basil goes in off the heat .

 

 

the finished pot. those are basil pucks , melting .

 

 

the pot cooling off in the sink.  w my new refrigerator//freezer , its easy to make ice bricks the day before

 

to more the cooling along .   I used to change the water several time s, but no longer.  Less is Better.

 

 

this is what a portion looks like , ready to reheat .  it separates , but comes back together for the dish :

 

 

Ive found , for my tastes , after the FastaPasta is done , drained , I add the hot pasta to my plate , add in some EVOO , and some pasta water.

 

this keeps the pasta fully hydrated , and has a better mouth feel than if under hydrated .  I know more experienced pasta chefs

 

can do this w/o the liquid you see in the upper R of the picture above .  Im hit or miss on that , so the above.

 

this was mighty tasty .  

 

However , as in any meat braise , the meat stands , while tender , were by them selves , dry.

 

this  is common w a braise .  the meat jus gets squeezed out into the stock, as the proteins contract at braise or higher temps.

 

next time I see pork like this @ MarketBasket , Im going to try something Ive thought about for a while :

 

cut the meat into small cubes  ( probably w a Chisinart , very sharp blade , and deeply chill until firm , then pulse , etc )

 

and place the small cubes , w seasoning , in a bag , vac-seal , and SV @ 130.1 F  until tender  24 ?  36 ? hours .

 

chill

 

than add that meat to the completed meatless ragu , using the iPot and all the above ingredients 

 

and see how that turns out.  

 

a lot of steps , but none neat to be done at the same time , and all steps keep refrigerated , separately 

 

when using ground meat for the above ragu's  the meat is so fine , you don't notice the dryness.

 

but you don't get the visuals of whole meat , nor the chew .

Edited Sunday at 08:13 PM by rotuts (log)

[rotuts]

And to complete this dish :

 

as expected w braise dishes , this was better the next day , in terms of the dryness of the individual pieces of meat.

 

after relaxing , if you will , some of the jus went back into the meat.

 

this is a keeper for me , as long as @ MB has a pack of similar meat

 

this is a multi-stared dish.  w plenty of VacPac'd bricks for the future.

Edited Sunday at 07:53 PM by rotuts (log)