Instant Pot. Multi-function cooker (Part 5)

[weinoo]

17 hours ago, Kim Shook said:

They were, however, very easily peeled since I held them for 2 weeks before cooking.  I’m really disgusted and think I’ll have to go back to the ATK steaming method.  So disappointing.

 

I say if it ain't broke, don't fix it. (In other words, the steaming method works great...)

[Kim Shook]

So, this is weird.  Once they got cold in the fridge, my eggs were fine.  Not bouncy at all.  Perplexed.  🤨

[TdeV]

Can I take chicken bones that people have gnawed on and pressure cook them for 90 minutes to SAFELY make stock?

[Shelby]

5 minutes ago, TdeV said:

Can I take chicken bones that people have gnawed on and pressure cook them for 90 minutes to SAFELY make stock?

I've done it a million times and we're not dead yet.

[lemniscate]

Same.  Gather all relevant bones in a bag in the freezer (knawed on, carved on, etc).  When the bag is full, into IP.    End result, great broth.   No issues.   

[ElsieD]

Am I the only one who feels somewhat put off by the idea that, as a guest at someone's home,  the broth used in the soup I am eating, was made by broth from chicken bones that have been gnawed on and licked by people I don't know?  I get that the IP probably kills any bacteria but the thought leaves me feeling queasy.  I keep the bones i separate from both uncooked and cooked chicken for stock but that's it.  "Used" bones go in the trash.  

[Kerry Beal]

1 minute ago, ElsieD said:

Am I the only one who feels somewhat put off by the idea that, as a guest at someone's home,  the broth used in the soup I am eating, was made by broth from chicken bones that have been gnawed on and licked by people I don't know?  I get that the IP probably kills any bacteria but the thought leaves me feeling queasy.  I keep the bones i separate from both uncooked and cooked chicken for stock but that's it.  "Used" bones go in the trash.  

Ignorance is bliss!

[Kim Shook]

Oh, I would never tell anyone.

[palo]

@ElsieD - it's similar to forks - you never know how many mouths they've been in, but it's never a conscious thought.

 

p

[JoNorvelleWalker]

1 hour ago, palo said:

@ElsieD - it's similar to forks - you never know how many mouths they've been in, but it's never a conscious thought.

 

p

 

I hate you.

 

[ElsieD]

8 hours ago, palo said:

@ElsieD - it's similar to forks - you never know how many mouths they've been in, but it's never a conscious thought.

 

p

 

True.

[rotuts]

for what its worth , personal psychology aside

 

iPot'd stock , HP  from chewed bones 

 

should give you the same result

 

as iPot'd bones , made from a more Virginal in nature

 

set of bones.

Edited October 26, 2020 by rotuts (log)

[ElsieD]

I picked up a cottage roll yesterday and would like to cook it in the IP.  I checked my cookbooks for instructions and there is nary a mention of cottage rolls in any of them.  Mr. Google wasn't any help either.  Any ideas?  So far, I'm thinking I should follow the timing for a pork butt.  The cottage roll i have is about 3 1/2 pounds.  

[DesertTinker]

1 hour ago, ElsieD said:

I picked up a cottage roll yesterday and would like to cook it in the IP.  I checked my cookbooks for instructions and there is nary a mention of cottage rolls in any of them.  Mr. Google wasn't any help either.  Any ideas?  So far, I'm thinking I should follow the timing for a pork butt.  The cottage roll i have is about 3 1/2 pounds.  

Not much out there, but I found this Instant Pot Cottage Roll.

[palo]

Cottage roll - I think it might be a regional naming convention.

 

http://dondayinsma.com/2014/11/15/only-in-canada-you-say-not-any-more-now-you-can-make-it-in-mexico/

 

https://delishably.com/meat-dishes/Pork-Cottage-Roll-Pork-Recipe

 

p

Edited October 25, 2020 by palo (log)

[mgaretz]

Very similar to buckboard bacon, which is known in Canada as cottage bacon, at least according to Mr. Google.

[ElsieD]

26 minutes ago, mgaretz said:

Very similar to buckboard bacon, which is known in Canada as cottage bacon, at least according to Mr. Google.

 

I have never heard of the term cottage bacon.  I wonder if other Canadians have?

[lemniscate]

This might be the same as Cottage Ham or Coppa, which was always in our blessed Easter basket for Easter breakfast.   I brought 3 home from Cleveland a few years ago that the TSA had to wand in my luggage.   Cottage ham is best Ham.

 

[ElsieD]

9 minutes ago, lemniscate said:

This might be the same as Cottage Ham or Coppa, which was always in our blessed Easter basket for Easter breakfast.   I brought 3 home from Cleveland a few years ago that the TSA had to wand in my luggage.   Cottage ham is best Ham.

 

 

The article seems to say that cottage ham = smoked picnic shoulder.  Here they are two distinctly different things.  Smoked picnic shoulder is, as the name suggests, smoked.  Cottage roll is pickled but not smoked.  They both are boston butts and both are very good.

[palo]

6 hours ago, ElsieD said:

 

I have never heard of the term cottage bacon.  I wonder if other Canadians have?

Not in my neck of the woods

 

p

[chromedome]

FWIW, I've lived (to date) in 6 of 10 provinces, and have not encountered the term.

[Kim Shook]

I wonder if it is anything like Louisiana pickled pork?  Here's Alton Brown's recipe for pickled pork.  It might be that a cottage loaf could be used the same way.  Google "Instant pot pickled pork".  You might find something.

 

[ElsieD]

I ended up just sticking it in the oven at 325F for a couple of hours.  Thanks to those who responded.

[dtremit]

On 10/16/2020 at 9:13 PM, Kim Shook said:

I have a question – my MIL asked me when she should use “low pressure” and when she should use “high pressure”.  My answer of, “whatever your recipe calls for” wasn’t really very informative for her.  Is HIGH the default if the recipe doesn’t say, or does it depend on what you are cooking?    

 

Circling back to this as I don't think it was answered. Yes, generally I assume that recipes that don't specify a pressure setting should be cooked on "high." Logic being — (a) usually they tell you to cook on "manual" (aka "pressure cook" on newer models), and the default for that is high; and (b) the first model of Instant Pot had only one pressure setting, which was also high.

(The only exception would be a recipe that explicitly tells you to use the "Rice" function, but doesn't specify a pressure setting; that I believe is the only mode that defaults to low pressure.)

[Kim Shook]

Hoping to get an answer today (I'm sorry to be so late, it didn't occur to me that I should try this until this morning).  Would y'all please look at this recipe and see if you think that I could successfully do it in the IP?  If so, do you think that I need to make any changes?  And how long would you do it?  Low or High pressure?  I generally make this a day ahead, refrigerate and skim off the fat the next day before heating (which I'll do in the CSO).  I'm serving it tomorrow.  Our whole dinner is a special request from Jessica.  

 

@JAZ - Lady of the IP, I'd love your advice here, if you have the time!😁