Since I use an air-popper, salt won't stick. So I sprinkle on a little soy sauce.
40 min under pressure seems like a long time. Chickpeas only take about an hour on the stovetop (after brining overnight, if that matters).
Start timing once it's up to pressure. Turn the heat up to get it there quickly, then turn it down to keep it there. The same old 'bring to boil; reduce to simmer' — it's just simmering at a higher temp.
With a half pound of pork and the skin-on chicken, it seems there'd be quite a bit of fat. Does it just blend in, or should it be skimmed off after cooking?
On the slow cooker method, there's these:
What I do is fry up the sausage first, either in big chunks or small. Remove the rendered meat, and excess fat. Sweat the onions, etc., deglazing the skillet. Maybe add wine or stock. Put all that in the slow cooker along with the tomatoes. Add the meat toward the end of cooking.
If I don't have a stand mixer, is a food processor an adequate substitute, or should I just give up on home-made meatballs?
"You could cook in the near vacuum of Mars' atmosphere with a pressure cooker and your soup would come out just fine."
Note that cookers operate at a pressure inside about 1 atmosphere higher than outside, which on Earth gives them a pressure inside of about 2 atm absolute. So you could cook on Mars, but it'd take a lot longer. And you'd need to put yourself into a pressure vessel of some sort, or you'd be freeze-dried before the soup was done....
I'm tempted to try this. I think I've got a pasta roller collecting dust somewhere....
What do you do with all the left-over egg whites?
From the description on the other page, I'd guess that the half'n'half is a lighter substitute for heavy cream.
Sounds tasty. One thing:
2. ... Carefully drain liquid into a separate container and reserve.
3. ... Transfer ... drained liquid to the crock of a slow cooker.
Why not drain straight into the slow cooker?
@badseed1980 -- Trouble is, he's been 'coming out with a cookbook' for a couple of years now.
No four-legged critters this week? :-(
"Many brining recipes call for brining a number of aromatics—carrots, celery, onions, spices, herbs, etc—to a boil in your bring before letting it cool completely."
Should be bringing and brine, respectively.
@Skip Whelan -- For including dark meat inside, check out this: http://www.seriouseats.com/2009/11/the-food-lab-turkey-stuffed-turkey-thanksgiving.html
... oh. Damn.
@mcwolfe -- Cook's Illustrated had a recipe for "Julia Child's Stuffed Turkey, Updated" in the Nov '13 issue. It's online at http://www.cooksillustrated.com/recipes/7483-julia-childs-stuffed-turkey-updated
The magazine also had "Slow-Roasted Turkey with Gravy" in Nov '08. I believe that was Kenji's recipe for turkey breast and legs cooked together. http://www.cooksillustrated.com/recipes/4516-slow-roasted-turkey-with-gravy
Maybe include blooming spices in the microwave as well?
This a fun series of articles. Thanks.
Shouldn't a lot of the rendered chicken fat be removed after the browning step?
"You'll also need a spoon for removing the seeds."
I use an ice-cream scoop for scraping out the seeds; it's more comfortable, and less likely to bend than my spoons. Also, I found that cutting the squash in quarters, rather than just in half, makes it easier to get at them.
Quick quick? ... Ramen?
Home-cooked quick? Jacques Pépin's chicken thighs.
"I made [cassoulet] at fancy pants restaurants. I'd eaten it everywhere from New York to Paris."
Unless you like seafood cassoulet, I'm not sure that's such a broad range....
More seriously, on all these recipes which call for deeply browning multiple batches of meat, I do it in my skillet, putting them in the Dutch oven when done. It has more surface area so there are fewer batches, and it gives me confidence to know that if the fond seems to be getting too brown, I can throw in an extra deglazing step and start over. By the time I've done the final deglazing with water/stock/wine, the skillet's as close to clean as the bowl I'd otherwise be putting them in, so it's really no extra work.
@chinchulin Follow the link to the post, which includes "A Brief Word on Nomenclature":
I know some folks are already chomping at the bit, ready to jump on me for spelling the dish adovada instead of adobada. Well allow myself to explain myself. ...
Re #4: I find it so much easier to measure liquids by weight than volume.
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