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OFFICIAL THREAD: General Cookery and Discussion

Van Veen

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Made 2+ qts of turkey stock in the instant pot, and now my entire house smells like turkey. Can't get away from it.

Installing a decent range hood is going to be a priority in the future.

The instant pot time frame is a lie, though. It winds up being 0:30 to come to pressure, 1:30 cook time, and another 1:30 to natural release. This is why I started making chicken stock on the stove again. I can make larger batches in only slightly more time.
 

NakedYoga

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Piobaire

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Nothing about today's meal, as I'm not cooking it (!!!), but took the beef shanks we got from the CSA out of the freezer. They look 100x better than shanks you find at most places. Tomorrow will be a slow cooker shank and barley stew. Imma get more shanks from them and use in birria.
 

Nobilis Animus

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Old school breakfast today: smoked herring and eggs.

Also, what the hell is a pan reduction? I assume what's meant is pan sauce.
 

cb200

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I like the instapot for broth. But it's not for big batches - or really that quick. I'm OK with the time as it's a walk away and leave it appliance and there only two of us so big batches aren't needed. The name is unfortunate. I think originally they wanted to call it the "ipot" but some one must have mentioned that Apple's lawers would bury them.
 

Lizard23

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Sweet potatoes done.
Turkey legs roasting.
Stock simmering.

It turns out Thanksgiving is much easier when you cook for 4 instead of 20.

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Piobaire

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Also, what the hell is a pan reduction? I assume what's meant is pan sauce.
Fuck off and don't fucking come back until you have pictures of something you actually cooked. Also, a "pan sauce" is reliant on the fond from a used pan. Guess what? When you ladle braising liquid out of the braising vessel into a pan in order to reduce it, what don't you have? Oh yeah, that key ingredient to a pan sauce, fond.

So go open another can of fish but don't come here to tell us about it.
 

Nobilis Animus

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Fuck off and don't fucking come back until you have pictures of something you actually cooked. Also, a "pan sauce" is reliant on the fond from a used pan. Guess what? When you ladle braising liquid out of the braising vessel into a pan in order to reduce it, what don't you have? Oh yeah, that key ingredient to a pan sauce, fond.

So go open another can of fish but don't come here to tell us about it.
Wow, who pissed in your cheerios today? For your information, I smoked those fish myself.

I'll post where I please - it's the goddamn internet. Lighten up
 

beargonefishing

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Just basted this bird (the second bird I've basted today) and am attempting to recreate outback steakhouse bread. Does turkey suck? Well your mom does as well, so that's not necessarily bad.

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