Do you even Crock-Pot bro? DFD Cooking Thread

[KYGTIGuy]

I think it depends on what you expect and what you will use it for.

A lot of the stuff I see on YouTube makes no sense, the traditional way is better and not much harder.

This thing is just a pressure cooker / crock pot combo and 90% of the recipes are things I wouldn't make.

Mashed potatoes is much easier though for sure and a lot less mess to clean up. I think finding those items is key, at least in my opinion.

Makes sense. I couldn’t figure out why people were all hyped over it when pressure cookers have been a thing for years? But there are certainly recipes I would use in certain devices. Beef stew in a crock pot, sure, lasagna? No. And have seenplenty of stupid Pinterest recipes telling me lasagna in a crockpot is a great idea.

Pressure cookers have been around for years and they are awesome. You can cook food in a fraction of the time..


I think the hype with Instapot is that it's safe. Regular pressure cookers are basically bombs in your kitchen. The electric smart pressure cooker just makes it easy and safe for everyone.

We make the the normal crock pot stuff in there. Nothing crazy. There have been multiple times where we come home from work and don't know what to cook and can make a pot roast in 45 minutes.

[CorvetteWaxer]

Makes sense. I couldn’t figure out why people were all hyped over it when pressure cookers have been a thing for years? But there are certainly recipes I would use in certain devices. Beef stew in a crock pot, sure, lasagna? No. And have seenplenty of stupid Pinterest recipes telling me lasagna in a crockpot is a great idea.

apparently a lot of people are afraid of pressure cookers, this dumbs it down and makes it easy-peasey.
I was not one of those people, but the wife was/is.

The thing is pretty sweet it made bomb ass pork shoulder that took like 6 hours in the oven in under 2 hours start to cleaned.

I could see that for sure. I just don't do that kind of meat indoors, I use the smoker and want the smoke ring and infused flavor. If you cook meats inside that need a lot of connective tissue breakdown, like Brisket and pork shoulder, this would work great to speed it up.

My sister did ribs in hers and when I commented about the lack of smoke flavor she actually recommended I try........ liquid....fucking....smoke.

Needless to say, I've disowned her.

[4zilch]

I get the appeal of these things and actual pressure cookers - I just don't want another thing to store, buried in a cabinet, when I'll only use it a few (very optimistically) times a month.

I'll just keep doing things the old fashioned way

[troyguitar]

I get the appeal of these things and actual pressure cookers - I just don't want another thing to store, buried in a cabinet, when I'll only use it a few (very optimistically) times a month.

I'll just keep doing things the old fashioned way

Tiny kitchen problems. If I were in charge, we'd get rid of about half the shit in our kitchen because it's used less than once a quarter.

[Sno]

I get the appeal of these things and actual pressure cookers - I just don't want another thing to store, buried in a cabinet, when I'll only use it a few (very optimistically) times a month.

I'll just keep doing things the old fashioned way

we use a crockpot once a year? If? Dat big green egg, doe... and that thing can be stored on the porch.

Brad, Kellie is actually one I had felt expressed some disappointment? Made a chili and it worked but the flavor wasn’t quite there like it would be had she done it traditionally? It was a fleeting thing on the Insta so I could be way off and remembering incorrectly.

[goIftdibrad]

apparently a lot of people are afraid of pressure cookers, this dumbs it down and makes it easy-peasey.
I was not one of those people, but the wife was/is.

The thing is pretty sweet it made bomb ass pork shoulder that took like 6 hours in the oven in under 2 hours start to cleaned.

I could see that for sure. I just don't do that kind of meat indoors, I use the smoker and want the smoke ring and infused flavor. If you cook meats inside that need a lot of connective tissue breakdown, like Brisket and pork shoulder, this would work great to speed it up.

My sister did ribs in hers and when I commented about the lack of smoke flavor she actually recommended I try........ liquid....fucking....smoke.

Needless to say, I've disowned her.

Yea i don't do smoker. sure its good food and all.... much more of a hobby and I have enough of those. Maybe one day.

Until then I'm not above adding a bit of liquid smoke to my things, esp the beef jerky I make

[goIftdibrad]

I get the appeal of these things and actual pressure cookers - I just don't want another thing to store, buried in a cabinet, when I'll only use it a few (very optimistically) times a month.

I'll just keep doing things the old fashioned way

we use a crockpot once a year? If? Dat big green egg, doe... and that thing can be stored on the porch.

Brad, Kellie is actually one I had felt expressed some disappointment? Made a chili and it worked but the flavor wasn’t quite there like it would be had she done it traditionally? It was a fleeting thing on the Insta so I could be way off and remembering incorrectly.

That was the first time we used it, and it was very .

We have since used it for a few things and found some of its strengths and weaknesses.

Chili is a good example... sure you can pressure cook it and it will be done faster and ok to eat, but a good chili takes time. I deally you let it sit overnight and reseason the next day even. So instant pot might not be the best for chili.

Making broth? Have not done it yet but i bet it will kill for that.
cooking tough meats? .
speeding up one pot recipes?
Potatoes and other dense root veg?
cooking shit from frozen quickly?

Any "one pot" recipe that calls for sauteing small chunks of meat?
Anything with ground meat?

[4zilch]

we use a crockpot once a year? If? Dat big green egg, doe... and that thing can be stored on the porch.

Brad, Kellie is actually one I had felt expressed some disappointment? Made a chili and it worked but the flavor wasn’t quite there like it would be had she done it traditionally? It was a fleeting thing on the Insta so I could be way off and remembering incorrectly.

That was the first time we used it, and it was very .

We have since used it for a few things and found some of its strengths and weaknesses.

Chili is a good example... sure you can pressure cook it and it will be done faster and ok to eat, but a good chili takes time. I deally you let it sit overnight and reseason the next day even. So instant pot might not be the best for chili.

Making broth? Have not done it yet but i bet it will kill for that.
cooking tough meats? .
speeding up one pot recipes?
Potatoes and other dense root veg?
cooking shit from frozen quickly?

Any "one pot" recipe that calls for sauteing small chunks of meat?
Anything with ground meat?

Cooking tough meats quickly is probably the biggest advantage, as with any pressure cooker. I just don't get into those situations very often, and when I do I've usually planned far enough ahead to just do it the slow way...dutch oven braiser, etc.

[4zilch]

I could see that for sure. I just don't do that kind of meat indoors, I use the smoker and want the smoke ring and infused flavor. If you cook meats inside that need a lot of connective tissue breakdown, like Brisket and pork shoulder, this would work great to speed it up.

My sister did ribs in hers and when I commented about the lack of smoke flavor she actually recommended I try........ liquid....fucking....smoke.

Needless to say, I've disowned her.

Yea i don't do smoker. sure its good food and all.... much more of a hobby and I have enough of those. Maybe one day.

Until then I'm not above adding a bit of liquid smoke to my things, esp the beef jerky I make

Smoker is 5/7 once you get the hang of it. I can literally get a pork butt started in the morning. Fiddle with the vents to get the temp stabilized and go run errands for the rest of the day. Assuming you started with enough fuel its pretty full proof. Doing a butt on the Weber might even be easier than the egg, you just don't have much control - no temp gauge, less than ideal airflow control.

[CorvetteWaxer]

Yea i don't do smoker. sure its good food and all.... much more of a hobby and I have enough of those. Maybe one day.

Until then I'm not above adding a bit of liquid smoke to my things, esp the beef jerky I make

Smoker is 5/7 once you get the hang of it. I can literally get a pork butt started in the morning. Fiddle with the vents to get the temp stabilized and go run errands for the rest of the day. Assuming you started with enough fuel its pretty full proof. Doing a butt on the Weber might even be easier than the egg, you just don't have much control - no temp gauge, less than ideal airflow control.

Get a Stoker or other temp controller for the Egg or Weber. These changed my life.

Perfect temp control and a history of the cook at your fingertips with an app or web browser.

Also, my last 3 or 4 Butts and Briskets have actually been high heat on the smokers. I start them low to get the smoke ring and after about 45 minutes I ramp up the temp to 400F or so and they get done in under 6 hours instead of doing 12+ hours. No difference in the final product that anyone can tell.

[Apex]

Blam. Marinated pork chops. Sour cream whipped Tates. Some roasted asparagus with a beer reduced glaze.

Sent from my Pixel 2 using Tapatalk

That looks delicious.

[4zilch]

Smoker is 5/7 once you get the hang of it. I can literally get a pork butt started in the morning. Fiddle with the vents to get the temp stabilized and go run errands for the rest of the day. Assuming you started with enough fuel its pretty full proof. Doing a butt on the Weber might even be easier than the egg, you just don't have much control - no temp gauge, less than ideal airflow control.

Get a Stoker or other temp controller for the Egg or Weber. These changed my life.

Perfect temp control and a history of the cook at your fingertips with an app or web browser.

Also, my last 3 or 4 Butts and Briskets have actually been high heat on the smokers. I start them low to get the smoke ring and after about 45 minutes I ramp up the temp to 400F or so and they get done in under 6 hours instead of doing 12+ hours. No difference in the final product that anyone can tell.

Useful, but not required IMO. I usually do butts in 8 hrs @ 250-275. I've done them at 300 as well with good results. The funny thing is I get them done on the Weber and have no idea what temp it's running - I just check occasionally to see how fast it's using charcoal and adjust the damper accordingly. When the bone can be separated from the meat with a twist, it's done.

I have considered building a device for cold smoking on the EGG

[goIftdibrad]

Get a Stoker or other temp controller for the Egg or Weber. These changed my life.

Perfect temp control and a history of the cook at your fingertips with an app or web browser.

Also, my last 3 or 4 Butts and Briskets have actually been high heat on the smokers. I start them low to get the smoke ring and after about 45 minutes I ramp up the temp to 400F or so and they get done in under 6 hours instead of doing 12+ hours. No difference in the final product that anyone can tell.

Useful, but not required IMO. I usually do butts in 8 hrs @ 250-275. I've done them at 300 as well with good results. The funny thing is I get them done on the Weber and have no idea what temp it's running - I just check occasionally to see how fast it's using charcoal and adjust the damper accordingly. When the bone can be separated from the meat with a twist, it's done.

I have considered building a device for cold smoking on the EGG

is cold smoking

[4zilch]

Useful, but not required IMO. I usually do butts in 8 hrs @ 250-275. I've done them at 300 as well with good results. The funny thing is I get them done on the Weber and have no idea what temp it's running - I just check occasionally to see how fast it's using charcoal and adjust the damper accordingly. When the bone can be separated from the meat with a twist, it's done.

I have considered building a device for cold smoking on the EGG

is cold smoking

For smoking already cooked/cured

https://en.wikipedia.org/wiki/Smoking_( ... ld_smoking

edit: according to wiki, what I'd primarily do is "hot smoking" - basically smoking at <150*F

[stripethree]

we use a crockpot once a year? If? Dat big green egg, doe... and that thing can be stored on the porch.

:surprised: The crock pot has become almost a weekly meal prep staple. I tend to throw something in the crock pot that is going to be my lunch while I am doing the work on breakfast or a dinner.

[KYGTIGuy]

Useful, but not required IMO. I usually do butts in 8 hrs @ 250-275. I've done them at 300 as well with good results. The funny thing is I get them done on the Weber and have no idea what temp it's running - I just check occasionally to see how fast it's using charcoal and adjust the damper accordingly. When the bone can be separated from the meat with a twist, it's done.

I have considered building a device for cold smoking on the EGG

is cold smoking

Typically a separate hot smoke box with the smoke being diverted to where the meat is, being cooled along the way. Think smoked salmon that people put on bagels

Mmmmmmm

[4zilch]

is cold smoking

Typically a separate hot smoke box with the smoke being diverted to where the meat is, being cooled along the way. Think smoked salmon that people put on bagels

Mmmmmmm

lox

[dubshow]

https://www.wsj.com/articles/americas-i ... 1?mod=e2fb

[KYGTIGuy]

https://www.wsj.com/articles/americas-i ... 1?mod=e2fb

Yeah, that's just dumb. Who cooks spaghetti in a pressure cooker? Boiling water too complicated? Don't have 4-5 minutes?

[CorvetteWaxer]

https://www.wsj.com/articles/americas-i ... 1?mod=e2fb

Yeah, that's just dumb. Who cooks spaghetti in a pressure cooker? Boiling water too complicated? Don't have 4-5 minutes?

People are idiots.

Like I mentioned before, there are so many people on youtube making videos for recipies in this thing that just don't make sense. Many are harder than the original and yield sub-par results, but they are so happy about it. "It's not great, but it's okay" or "I can only make 3 of these individual cakes, but that's not bad for only taking 1 hour. I'll just do 5 batches before Thanksgiving! Thanks InstanPot!!!"



Also, I am pretty grossed out at seeing some of the kitchens these people post in their videos. Unknown substances sprayed on the backsplash or wall of the kitchen that has dried on over months/years. Letting babies hold utensils and bowls/lids with runny noses and everything goes in their mouth.... then, right into contact with the food.

[wap]

Yeah, that's just dumb. Who cooks spaghetti in a pressure cooker? Boiling water too complicated? Don't have 4-5 minutes?

People are idiots.

Like I mentioned before, there are so many people on youtube making videos for recipies in this thing that just don't make sense. Many are harder than the original and yield sub-par results, but they are so happy about it. "It's not great, but it's okay" or "I can only make 3 of these individual cakes, but that's not bad for only taking 1 hour. I'll just do 5 batches before Thanksgiving! Thanks InstanPot!!!"



Also, I am pretty grossed out at seeing some of the kitchens these people post in their videos. Unknown substances sprayed on the backsplash or wall of the kitchen that has dried on over months/years. Letting babies hold utensils and bowls/lids with runny noses and everything goes in their mouth.... then, right into contact with the food.

[Calvinball]

Sent from the Beer Depository

[4zilch]

Sent from the Beer Depository

[stripethree]

If today was any indication, lunch this week will be 5/7, even being vegetarian. right?



Leftover black bean soup I made a few weeks ago and froze. The heat got a little more intense which is great for the cold week we're having. Topped it with the last bit of queso fresco I left at work from chicken tortilla soup week. Yesterday I made the spinach balls, a recipe I got from my mother, and some veggie rice, a recipe I decoded from watching my Italian g-ma cook since she never measures anything ever.

[Desertbreh]

apparently a lot of people are afraid of pressure cookers, this dumbs it down and makes it easy-peasey.
I was not one of those people, but the wife was/is.

The thing is pretty sweet it made bomb ass pork shoulder that took like 6 hours in the oven in under 2 hours start to cleaned.

I could see that for sure. I just don't do that kind of meat indoors, I use the smoker and want the smoke ring and infused flavor. If you cook meats inside that need a lot of connective tissue breakdown, like Brisket and pork shoulder, this would work great to speed it up.

My sister did ribs in hers and when I commented about the lack of smoke flavor she actually recommended I try........ liquid....fucking....smoke.

Needless to say, I've disowned her.

Ain't nobody going to sell any BBQ made in their insta pot.