Oooh, butter chicken...
-
-
Yess the butter chicken is great!
1 reply 0 retweets 1 like -
Also, all the bone broths.
1 reply 0 retweets 2 likes -
I already make slow cooker broth with the remains of rotisserie chickens, but yeah, speeding it up is prob good
1 reply 0 retweets 0 likes -
The pressure actually affects the mineral absorption, I think? I read something in Cooks Illustrated at some point ::mumble mumble food science::
1 reply 0 retweets 0 likes -
ooh interesting! tbh, I'm a little nervous about all the pressure cooker food science -- it's a different skill set and I can't rely on my slow cooker/stove top intuition
1 reply 0 retweets 0 likes -
There are a huge set of recipes and directions, just follow. But the results are often amazing.
1 reply 0 retweets 1 like -
My go to is stuff that really can’t be overcooked; and when in doubt cut the time by a few minutes and just cook standard to finish (which I generally like to do to reduce liquid anyway)
1 reply 0 retweets 1 like -
Like -- people make *noodles* in pressure cookers? That just seems deeply implausible/direct route to mush
1 reply 0 retweets 0 likes -
Lol well yeah there is IMO way too much “cook everything that exists in your IP” and I’m not about that. I also am offended by any one pot pasta, pressure cooked or not
2 replies 0 retweets 1 like
The risotto though is amazing.
-
-
Ah I haven’t made risotto (in any form) in ages! Might have to try that soon bc I get bored of stirring unless it’s cold and I am huddling by the stove for warmth
0 replies 0 retweets 2 likesThanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.