Smoked 1.5 pork shoulders (~10lb total) for July 4th festivities. Used Daniel Gritzer’s Serious Eats method for the pork; also made a simple bbq sauce with ketchup, apple cider vinegar, brown sugar, paprika, mustard powder, salt/pepper and a dab of Worcestershire and hot sauce.
Did you know fish and chips is a jewish dish, as much as challah or gelfite fish? Some say its was the sephardic's from Portugal who brought it to England, others claim it was the eastern euro ashkenazim. However, it was actually both! They just prepared it in their own unique way, and the way to tell the difference between which iteration you are having is:
-sephardic style is battered
-ashkenazi style is breaded.
Instant pot isn’t magic it’s just a slightly slower pressure cooker. But it’s super convenient.
I like it for ez peel hard boiled eggs using 4 minutes high pressure and the rack with 5 minutes natural release.
Otherwise it’s great for quick cooking tough meats like shoulder and ribs, in about 1/4-1/3 as long as a braise would take.
Last week I made beef cauliflower stew with
2 lbs beef chuck roast
15 whole cloves peeled garlic
Tbsp soy
Tbsp fish sauce
Half cup water
Sautee setting to sear beef both sides then add garlic and liquids and seals
High pressure for 40 minutes, natural release and add a head of cauliflower florets to boil in the juices back on sautee mode
I cook a ton of Asian-type dishes in my instant pots (I have three). Just search for whatever you are in the mood for. I just made an amazing ramen the other day: https://www.favfamilyrecipes.com/ins...ate-lava-cake/
Ribs are awesome and quick in the instant pot. Add sauce and finish under broiler. Lots of recipes, but for liquid I use broth and apple cider vinegar.
Salmon turns out well, too, and you can make a really easy shrimp scampi or even pasta Alfredo.
Seriously, just start searching for what you want, and you'll find it.