Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Instant Pot. Multi-function cooker (Part 5)


Okanagancook

Recommended Posts

I'm not sure about cream of mushroom soup, but I've developed a few Instant Pot recipes that use milk with no problem. I use milk and butter for cooking potatoes that are going to be mashed; and milk and water in oatmeal, mac and cheese, and tuna and noodles. I also have a recipe for pork loin in milk. In that recipe, the milk curdles a bit, but I call for pureeing the sauce with an immersion blender, so that takes care of the texture.

  • Like 3
  • Thanks 2
Link to comment
Share on other sites

  • 2 months later...

iPot'ing a whole chicken ?

 

on a recent ATK show , they iPot'ed a whole chicken 

 

for 30 minute , HP.  they salted diced onion , minced garlic first

 

added minced rosemary , dry white wine and a cup of stock , and some flour first.

 

of course the result  was delicious   lots of Yum Yum sounds while eating.

 

it might be that delicious

 

my question is this :

 

Ive done stock in the iPod , met bones , 30 min HP

 

meat falls off the bone , as them chicken di in the ATK Rx.

 

its my understanding , from thinking about SousVide 

 

and cooking differentially in general ( high heat moves over time through what you are cooking )

 

that meat protein contacts w heat,  higher heat on those proteins 

 

more contraction

 

thus :   great deal of moisture ( thees flavor ) is squeezed out of the protein.

 

thus yogurt stock.

 

and the resulting protein might be tender , but loe in flavor 

 

and dry , as th juice has long left it.

 

true , you let the protein rest , and maybe it rellaxes and reabsorbs some juice 

 

w flavor.

 

has anyone iPot'ed a whole chicken "  cut up chicken ?

 

and found the meat flavorful ?

 

when I di my iPot stock , the meat after 30 is fall off the bone, but not particularly 

 

' full flavoredn'

 

Your thoughts ?  experience ?  

 

Im thinking of getting a few bone in CkThighs

 

iPot LP steam them  

 

over stock reduced white wubw m w aromatics

 

and see if the chicken meat is flavorful 

Link to comment
Share on other sites

I have done whole chickens and I never did them for more than 20 minutes. At that time, the meat is still flavorful and moist.

Sometimes when I buy a whole chicken, I bone out the breasts and the thighs and put the rest of it in the instant pot. Those pieces I cook for 18 minutes. Then I bone out the whole carcass and put the bones and skin back in and cook it for an hour for a good broth. I don't use any aromatics, just a good chicken powder to enhance the chicken flavor.

Using that method, I have the stewed chicken for chicken salad or soup and I have a good Rich chicken broth.

  • Like 1
  • Thanks 2
Link to comment
Share on other sites

@Tropicalsenior

 

thanks .  

 

excellent ideas for me to consider  

 

Ive done plain raw carcass , and have a system  of using very little water 

 

chop the bones , set the round carcass , so there is little water between the layers 

 

taken out the bones , mashed the meat

 

which easily fell off the bones 

 

w a hand potato hasher to create long strands 

 

the iP'd that for 10 minutes .

 

removed the meat , and using the back of a label 

 

squeezed out the remain liquid 

 

added that pack to the pot.

 

cooled .  defeated cold easily .

 

then froze that stock in formed ' bricks '   using one of those semi-disposable 

 

plastic containers now sold every where

 

when I had another carcass , I used those frozen bricks 

 

rather than water .  over s few ' sets '  in the iP  

 

I have 4 x bricks.  just bones , no seasonings etc salt

 

I sue these , and season de novo when Im using them for soup , or gravy.

 

very easy to do , just a few steps each time , unattended for the most part 

 

and the flavor adds up , with no  boiling , reducing etc 

 

which is the PITA of convention stock making 

Link to comment
Share on other sites

@Tropicalsenior

 

 

for your times above :  full pressure ?

 

out of curiosity only :

 

has someone used pressure steaming ?

 

chicken , or cut up chicken , including the breast,

 

pressure steamed ?    

 

might not be worth the extra work

 

as the advantage here is sir simplicity.

 

and a tasty result.

Link to comment
Share on other sites

×
×
  • Create New...