Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
What? You don't have any good Jewish deli's out there in LA?
I am going to try cooking some pork ribs in a pressure cooker with carrots, onions and potatos. Does anyone have any suggestions? Should I brown the meat before putting it in? Should I add some sort of stock before I start? I want these to be falling of the bone, about how long should I cook them?
sorry dude, but this sounds like a disaster waiting to happen. i don't have much experience with pressure cookers, but Google is your friend and I'm sure you can find a recipe online. Trying to cook with a new piece of equipment when you don't even know the basics of how long, etc., is probably not a good idea.
+1. Try out Alton Brown's chili recipe first. He uses a pressure cooker to do it in around 30 min.
I wish I knew how to use it better, but that's what this exercise is. I am just going to throw everything in there and see what happens at the end I guess
What's the point of putting chili in a pressure cooker?
I personally like the "sit for two days on the stove" approach but...
that is certainly one approach.
I already have all this stuff laying around, I am not going to change my approach and make chili instead of the stuff I am trying to use up. I was just looking for some tips of the trade or some suggestions on things that I should add.
I don't think he was suggesting you make chili today... but I am curious as to what you expect to make from pork ribs, carrots, onions, and potatoes all thrown in a pressure cooker...
I cook oxtails in my pressure cooker. Works well. I also use it to make stock, but then the meat doesn't really matter.
Do you clarify afterwards?
It makes a very clear stock already.
i think it makes sense if you're using something like large cubes of chuck instead of ground beef (eg texan style chili)
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