What's Cooking?

[Daryk Campbell Sr]

My version of chicken fried rice:

Cook white rice the day before and refrigerate.  I add a bullion cube to my water.   

Dice chicken and marinate in teriyaki sauce overnight.  

Pour a decent amount of lemon pepper on the chicken about an hour before cooking.  Let sit out on the counter for about an hour.  Scramble an egg, set aside.  

Cook chicken in a skillet on med warm.  Try to cook out the water.  

Heat up some sesame seed oil in a large skillet on warm.  Add rice straight from fridge to the warm oil, turn heat on high.  Stir the egg into the rice, add some sesame seed oil (not much). Keep stirring. Add soy sauce to taste towards the end.  

I like to serve the chicken over rice. 

[BilletHead]

2 hours ago, ness said:

Got an Instant Pot for Christmas, which was a surprise. Learning how to use it as it’s my first time with pressure cooking. Did some dried beans and a ham bone the other night. Cook time around 30 minutes, but with pressurization and pressure release was close to an hour, which is pretty impressive to me. I think I’m gonna like it. Gotta learn to use this bad boy. 

                             Instant pot? Really and no Sous Vide ? 

Billethead

[snagged in outlet 3]

Sous vide.....Meeehhh

[ness]

7 minutes ago, BilletHead said:

                             Instant pot? Really and no Sous Vide ? 

Billethead

Ohhhh, someday maybe. Have been trying to downsize, but the Instant Pot reversed that trend. It's the 8 quart version and it's pretty big -- can't fit it under the counter. 

[ness]

So, more ham and beans in the new Instant Pot. Previous one was with a bean/spice packet. These appliances have become such a big deal that the internet is polluted with recipes from obviously bad cooks. For simple ham and beans I saw pressure-cook times ranging from 25 to 75 minutes. There’s another variable which is how long you let it depressurize, since it still cooks during that time. All over the board on that too. I like lots of veggies, and I didn’t want to overcook them, but I couldn’t find a two-step recipe so I figured it out on my own.

Beans, unsalted chicken broth, grated onion, carrot and celery, bay leaves and ham bone for 30 minutes followed by a 20-minute pressure release. Added chopped onion, carrot, celery and diced ham then pressure-cooked for 10 minutes with a 15-minute pressure release.  Delicious, but the carrots were a little soft. Next time I’ll do the veggies with a quick release right after the 10 minute pressure cook. 

Not sold on this thing yet, especially for this type recipe. Lots of time in pressurizing and depressurizing. Still learning. Will probably be better to learn pressure cooking without all the Instant Pot noise that’s out there. Bottom line is it was great tasting soup.

Didn't have milk so I used buttermilk in the Jiffy mix. Where has that combo been all my life?? Delicious in my small cast-iron skillet.

 

[snagged in outlet 3]

Lemon chicken tonight.  Simple yet delicious. 

[snagged in outlet 3]

 Got this at the butcher shop Friday.  I’ll give a go this week with bread from the hill.  This shop sells the cheese steaks at fairs and festivals and sells out everyday.  

[ness]

11 minutes ago, snagged in outlet 3 said:

 Got this at the butcher shop Friday.  I’ll give a go this week with bread from the hill.  This shop sells the cheese steaks at fairs and festivals and sells out everyday.  

I’ve never seen that. I’d be all over it if I did!

[snagged in outlet 3]

I never saw it and when I was in there Friday I was reminiscing about his sandwich at Oktoberfest.  He says he has the meat right over there in the freezer. I snatched it right up.  Might cook it in the wok.  

[MOPanfisher]

28 minutes ago, ness said:

So, more ham and beans in the new Instant Pot. Previous one was with a bean/spice packet. These appliances have become such a big deal that the internet is polluted with recipes from obviously bad cooks. For simple ham and beans I saw pressure-cook times ranging from 25 to 75 minutes. There’s another variable which is how long you let it depressurize, since it still cooks during that time. All over the board on that too. I like lots of veggies, and I didn’t want to overcook them, but I couldn’t find a two-step recipe so I figured it out on my own.

Beans, unsalted chicken broth, grated onion, carrot and celery, bay leaves and ham bone for 30 minutes followed by a 20-minute pressure release. Added chopped onion, carrot, celery and diced ham then pressure-cooked for 10 minutes with a 15 minute slow release.  Delicious, but the carrots were a little soft. Next time I’ll do the veggies with a quick release right after the 10 minute pressure cook. 

Not sold on this thing yet, especially for this type recipe. Lots of time in pressurizing and depressurizing. Still learning. Will probably be better to learn pressure cooking without all the Instant Pot noise that’s out there. Bottom line is it was great tasting soup.

Didn't have milk so I used buttermilk in the Jiffy mix. Where has that combo been all my life?? Delicious in my small cast-iron skillet.

 

Ham and beans is usually good, but cornbread in cast iron (to get the crust) is "da bomb".  And I aint even a big cornbread guy.