Watch the full episode:
Make our Multicooker Braised Short Ribs:
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Watch the full episode:
Make our Multicooker Braised Short Ribs:
source
You must be logged in to post a comment.
This doesnt make sense from the physics perspective at all. I highly doubt the quick release makes the meat chewy.
Chewieness is related protein strands denaturate and coiling up.
So you want to either stop cooking before this happens or you want to cook it longer these strands break down.
Cooking under pressure brings down the temperature needed for this breakdown to happen (just as it brings down the water boiling temp). If its broke down, it wont suddenly uncook itself…..
Also your small pack of ice didnt even melt. It just seems kind of irrelevant with very minor effect, especially considering it only cools down the air raising to the top of the pot, not the big mass of piping hot food on the bottom.
So… they’re pressure cookers that you can’t run under a cool tap for 10 seconds and safely open? Sticking with my Tefal.
I'm pretty sure I don't have a hatch on my Instant Pot, but I'm sure going to look again!
Why is your pot dry after having the bag of ice on? Ehh…
What's the trick with a Ninja Foodie all in one.
Natural release is always the best😂
Super hot… Super hot… Super hot…
Why tf would you get chewy meat from a pressure cooker however way you depressurised it?? Cook it more then!!!!
he lost all credibility when he failed to just pull the release.
Let me guess; probably cannot reach in boiling water to check he’s noodles either.
Watch out for fake cooks
Brilliant.
Does this potentially warp the lid?
What a bunch of nonsense
🤯 I swore off the pressure cooker for meats because it was so chewy and dry. I thought it was just the pressure cooking method so I switched back to broiling and then stewing on the stove. Will definitely try this out next time I do a roast or braise. Thanks for the tip!
I think its the added cook time of sitting at high temp that makes the "slow release" more tender rather than the rate of pressure release.
Don't touch it, but put a plastic bag on it?
I just natural released it right now.
Aha! So this’d be the same as putting my pressure cooker under cold running water to depressurize.
Lies
Option C: the middle-ground. Aka poking the weighted part so it lets out a small but steady stream of steam.
Full release: screaming, controlled release: tolerable
“Americans test kitchen” with an English, who in no way, shape, or form has any good food is absolutely hilarious.
Yeah nah I'm blasting that steam out
Makes cooking a science experiment…
Did it melt the bag?
Why though?
Ya natural release kinda nullified some of the quickness of making meals in it