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  #91  
Old 11-30-2016, 06:22 AM
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Quote:
Originally Posted by Grignr View Post
I bought an Instant Pot! Sadly, the week before Amazon's Black Friday sale.

Anyway, anyone else have one and want to recommend something amazing to make in it?
We mainly use ours for soups and chilis, although it makes braised meats pretty easily. My wife dug up a recipe for boubon chicken that's pretty awesome, for instance.
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  #92  
Old 11-30-2016, 08:37 AM
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Quote:
Originally Posted by Teaspoon View Post
I want a one-serving slow cooker.

does this exist
a 1.5qt slow cooker is probably the smallest they get but I think that's probably about what you're after

https://www.amazon.com/Crock-Pot-SCR...n%3A3088468011
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  #93  
Old 12-04-2016, 03:54 PM
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Made some things in the Instant Pot!

Braised pork tenderloin - 20mins at high pressure turned made tender pork come out like tenderized beef roast. Texture was weird and wrong

Baby back ribs - 20 mins at high pressure made tender and delicious, finished with smoke on the gas grill. Pressure cooker may have washed away some of the rub flavor, though.

Jasmine rice - rice mode did the job, but rice wasn't as fluffy as when cooked in the rice cooker. (Was using rice cooker to steam pot stickers, maybe reverse this next time?)

Mushroom risotto - this came out great!
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  #94  
Old 12-22-2016, 10:33 AM
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Can I "roast" joints of meat in the slow cooker? I know the crispy crackling/skins are probably impossible, but say I want to do my Christmas pork or turkey in it overnight, is that a thing?
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  #95  
Old 12-22-2016, 10:43 AM
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The best use of a pressure cooker is making beans from dried in under an hour. I never eat beans if I have to soak them the night before - now, I'll make a fresh hummus in an hour whenever I feel like it.
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  #96  
Old 12-22-2016, 10:56 AM
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Quote:
Originally Posted by KCar View Post
The best use of a pressure cooker is making beans from dried in under an hour. I never eat beans if I have to soak them the night before - now, I'll make a fresh hummus in an hour whenever I feel like it.
wrong thread d00d. there is a pressure cooker one somewhere.
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  #97  
Old 12-22-2016, 11:02 AM
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Quote:
Originally Posted by MooMoo View Post
wrong thread d00d. there is a pressure cooker one somewhere.
There is instant pot talk happening! It's a crossover hit!
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  #98  
Old 12-22-2016, 11:12 AM
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Quote:
Originally Posted by KCar View Post
There is instant pot talk happening! It's a crossover hit!
The natural conclusion is a slow pressure cooker.

Really though I need to know if I can slow cook Christmas turkey. It would free up a lot of kitchen space, but I'm reading that turkey slow cooks different to red meats and will potentially end up tougher? My family are no chefs at the best of times so I doubt it'll end up any worse for trying it, however I also don't want to ruin Christmas dins. :T
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  #99  
Old 12-22-2016, 10:21 PM
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In my experience putting anything that's not at least mostly wet into a slow-cooker will scorch it. Braise, don't roast.

Turkeys aren't really right for braising, you want something tougher than turkey has any chance to get. It may well completely disintegrate and turn into something resembling pulled pork shoulder if you tried, but, I mean. Sure. Own that. Spice up your braising liquor, put on some black beans, and have turkey tacos for Thanksgiving.

You can cut up the bird, roast the breasts, and braise the legs, if you want. I mean, you're going to cut off the legs and breasts when you carve the turkey anyway. No reason you have to cook them all the same way.

If you're going to braise a whole turkey, make sure you have all the vegetables and stuff in the liquor and do the thighs first. They should be on for maybe 90 minutes or so, then put in the breasts until everything is done, probably around 45 minutes more. Sear 'em first if you want to, but you're right, that nice crispy skin is not going to survive the process and will probably end up gooey or slimy. (So sear, peel off the skin, return the skin to the pan to cook completely, salt liberally, and have some turkey cracklins as an appetizer. Or make your dog happy.)

The advantage to braising your turkey is that you have all that liquor to thicken up and turn into gravy.

Pork would probably work better, overall. A pork blade chop is nice and tough, and of course, pork butt was made for braising. Ham braises okay if it's cut up already; I wouldn't do a whole one but I do cubed ham in braised collard or mustard greens all the time and it comes out fine. You do want to sear the cubed ham before it goes in the pot, it tastes much better that way.
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  #100  
Old 12-22-2016, 11:11 PM
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Quote:
Originally Posted by R^2 View Post
Pork would probably work better, overall. A pork blade chop is nice and tough, and of course, pork butt was made for braising.
I remember seeing a recipe for char siu pork for a slow cooker (for most of the cooking).
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  #101  
Old 12-23-2016, 02:26 AM
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Hmm, thanks for the advice. I'll probably give it a miss in that case, as I don't want to experiment on Christmas day.
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  #102  
Old 12-23-2016, 07:06 AM
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Quote:
Originally Posted by R^2 View Post
turkey cracklins
Intriguing!
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  #103  
Old 12-31-2016, 08:54 AM
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Quote:
Originally Posted by Torzelbaum View Post
I remember seeing a recipe for char siu pork for a slow cooker (for most of the cooking).
Hm. I swear Test Kitchen did that one time.
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  #104  
Old 12-31-2016, 12:51 PM
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Yeah, that's the one I'm talking about.
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  #105  
Old 12-31-2016, 01:05 PM
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Been meaning to try that out, actually.
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  #106  
Old 01-04-2017, 03:40 PM
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Could someone post that please? It's asking me to register and no.
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  #107  
Old 01-04-2017, 06:12 PM
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I usually just watch the TV show so I am not registered there.
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