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Beebs

Beebs


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Instant Pot Taiwanese beef noodles. Garnished with chopped sour pickled mustard and a bit of chili oil.  Tasted way better than it looks. I used the Meat/Stew function (35 mins) with natural release, which I think was a tad too long for the beef rib finger meat. It fell apart a bit too much, as did the tendons. Thinking 30 mins might do it next time. Also the finger meat was rather too fatty. I skimmed an entire bowlful of fat and also removed a good amount the next day (which I used to saute bok choy - waste not, want not! I also highly recommend beef noodle fat-roasted potatoes...:wub:.). Will do beef shank again next time.

 

What I've learned so far: Use less liquid than in regular braising/stewing.

 

OK, here's a stew question. If I want to make stew with carrots & potatoes, how do I get the veg cooked in there without it all going to mush? Do I pressure cook it twice - once till the meat is almost done, then chuck in the veg & pressure cook a second time? Or simmer it on the Saute function??  

 

Next stop - probably bolognaise or ragu. Or potatoes. Or maybe I'll steam something. Steamed potatoes.

 

Beebs

Beebs

IMG_1635.thumb.JPG.a660d698e20c16e33e41f87f9530796b.JPG

Instant Pot Taiwanese beef noodles. Garnished with chopped sour pickled mustard and a bit of chili oil.  Tasted way better than it looks. I used the Meat/Stew function (35 mins) with natural release, which I think was a tad too long for the beef rib finger meat. It fell apart a bit too much, as did the tendons. Thinking may 30 mins might do it next time. Also the finger meat was rather too fatty. I skimmed an entire bowlful of fat and also removed a good amount the next day (which I used to saute bok choy - waste not, want not! I also highly recommend beef noodle fat-roasted potatoes...:wub:.). Will do beef shank again next time.

 

What I've learned so far: Use less liquid than in regular braising/stewing.

 

OK, here's a stew question. If I want to make stew with carrots & potatoes, how do I get the veg cooked in there without it all going to mush? Do I pressure cook it twice - once till the meat is almost done, then chuck in the veg & pressure cook a second time? Or cook it on the Saute function??  

 

Next stop - probably bolognaise or ragu. Or potatoes. Or maybe I'll steam something. Steamed potatoes.

 

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