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The food thread
The food thread
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Old Today, 01:52 AM   #12291
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by Cal Weldon View Post
I understand that too Scott. If I wish to spend 5x my time and spend 10x the electricity and end up with what I consider an inferior product, I bring out the slow cooker too.
Sorry I meant no PC's for me, old fashion stock pot on a gas burner. The application of heat, circulation, and evaporation has something to do with it. Even using a bigger pot to make more at once didn't taste right to me, some kind of volume to surface area thing. It's OK nothing will change my opinion and we can all stay friends.
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Old Today, 01:57 AM   #12292
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Of course Scott, I will never have anything other than the utmost of respect for you. But, I will not stop offering what I learn as I go along.
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Old Today, 02:04 AM   #12293
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Found some more beef pics.
Attached Images
File Type: jpg IMG_0482.jpg (317.7 KB, 30 views)
File Type: jpg IMG_0977.jpg (185.2 KB, 33 views)
File Type: jpg IMG_1148.jpg (294.2 KB, 30 views)
File Type: jpg IMG_7300.jpg (121.7 KB, 25 views)
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Old Today, 02:27 AM   #12294
DPH is offline DPH  United States
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Yes this is our big happy family.

Pressure-Cooked Stocks: We Got Schooled.

WRT to PC vs braising conventionally, I've at least found the above to be true. But I'd be thrilled to share a meal with all y'all.
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Old Today, 05:00 PM   #12295
KaffiMann is offline KaffiMann  Norway
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The food thread
We had some family over for dinner today.
Short summary: We're low on moose, so we had to use 3kg's of veal entrecote to make beef stroganoff.

There was enough cake...
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Old Today, 06:44 PM   #12296
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Interesting article about PC vs. simmering, but as we have learned recently, they are making a broth not a stock.

Stock is made with fat, skin, bones and blood while broth is made with meat and veggies. I don't make broths so I can't compare the two cooking types there.
When I see what is left after 1 hour of PC and 3 hours sitting vs. 4 hours of simmering I can see very well how much better the extraction has been with the InstaPot, I have a strong feeling the PC stock is going to look, smell and taste better.
Just my thoughts but I have no real desire to compare the two as the convenience, speed and energy used are all that much better than the old way.
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Old Today, 07:33 PM   #12297
mountainman bob is online now mountainman bob  United States
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I get a weird tinny taste out of a crockpot sometimes (particularly beef) even though it’s in a ceramic crock.

I’m with Scott, braising in my le creuset on a gas stovetop is more flavorful than pc.

It was even better on our soapstone wood stove but that’s not a FL item.....I miss slowcooking on that soapstone.

One of those fancy cookers(instapot) is on my short list though......can’t knock it till ya try it!

Last edited by mountainman bob; Today at 07:39 PM.
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