LiquidDeath
Magnus Deadlift the Fucktiger
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Gravy's Cooking Thread
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Lanx
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yea don't laugh, ya'll know where i'm at
this is the comparison
just made it yesterday, thin cut sirloin, brussel sprouts and some noodles i got while i was in KC.
it was "ok" not bland, and not watered down, but somewhere in between
nongshim actually has something more servicable
however the bowl of soup is like barely 2 cups of water (you wanna drink that).
and yea, i actually have a pho place, but they're, eh.
Lanx
<Prior Amod>
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So the pho came out REALLY oily, (i'll separate with cold) but came out at least aromatic, taste was as good as box'd broth, but i'm gonna try to develop it more.
that same night i also made carnitas, b/c it seemed the easiest to make, and yup,
1.just slap down all the ingredients, set to 90m, walk away
2.empty the meat and saute the liquid automatically 10m, walk away
3.mix back in, done.
that same night i also made carnitas, b/c it seemed the easiest to make, and yup,
1.just slap down all the ingredients, set to 90m, walk away
2.empty the meat and saute the liquid automatically 10m, walk away
3.mix back in, done.
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TJT
Mr. Poopybutthole
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Broil the carnitas for 5 mins after taking it out of the instant pot.
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TJT
Mr. Poopybutthole
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Yeah. 3 minutes sometimes suffices. Need to observe to make sure you don't burn off too much liquid.
TJT
Mr. Poopybutthole
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Isnt pho just beef broth with some added asian spices like star anise and other shit?
Why not just make your own broth using some beef bones? Isnt that what the pressure cooker is meant to do? cut down on the 6-10 hr beef bone broth down to more manageable 2-4 hours?
Why not just make your own broth using some beef bones? Isnt that what the pressure cooker is meant to do? cut down on the 6-10 hr beef bone broth down to more manageable 2-4 hours?
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Lanx
<Prior Amod>
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thats what i just did
i think it needs more time than 90m tbh, probably like 2hours to "cook" and 2hours to simmer to build some flavor.
again, it smelled good, so the spices were there.
(star anise/cardamon/fennel/coriander)
i even had rock sugar around
黄冰糖 Lung Po Rock crystals Candy Sugar (Yellow Lump Raw Cane Sugar) 16oz (don't buy from amazon, 9bucks is a rip off, usually 2 bucks at an asian grocer, but if you don't have one...)
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Ninen
Ahn'Qiraj Raider
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Agreed.
Buy 2 pack whole chickens at winco. Put one in with 1 cup water and basic seasoning. Cook for 6min/lb (if I remember correctly). pull out, put 2nd chicken in. While 2nd is cooking, debone first. When 2nd is done debone it also.
Put both chicken's bones plus 1-2 birds worths from the freezer to fill the pot, top up on water, use stock option.
Strain out bones and chunky bits, let cool, carefully pull off smaltz to use someplace else.
Sauce up/season the 2 boneless birds however you like them. mexican spices for burrito filler, sloppy joe or bbq for just sandwich filler, put a bit back into the stock to finish off your chicken and whatever soup.
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Soygen
The Dirty Dozen For the Price of One
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I also buy chicken feet from the butcher and add them in. They add a ton of collagen to the stock, making it nice and gelatinous when cooled, and adds nice body to whatever you're cooking with it.
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Lanx
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hell yea fake azn brother!
when i goto a dim sum place, the first thing i order is chicken feet
if it's on point, then the place is amazing.
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Soygen
The Dirty Dozen For the Price of One
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hell yea fake azn brother!
when i goto a dim sum place, the first thing i order is chicken feet
if it's on point, then the place is amazing.
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Erronius
<WoW Guild Officer>
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I have fond childhood memories of giving our dogs the feet and heads when butchering our chickens.hell yea fake azn brother!
when i goto a dim sum place, the first thing i order is chicken feet
if it's on point, then the place is amazing.
I don't see how real or fake Asians find this nonsense to be edible
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Alex
Still a Music Elitist
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I've tried chicken feet. Fucking gross. Most ethnic/foreign delicacies are terrible. Chitlins, Guinea pig, Rocky Mountain oysters, pig feet, chicken feet, morcilla, crawfish - even foie gras. I couldn't even brave fermented shark when I was in Iceland. If food in a place is good it'll be exported en masse to other places.
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