Author: Mike Vrobel

Throwback Thursday: A Batch of Beef Broth

Ah, the joys of getting older. I’m scheduled for my first colonoscopy tomorrow, and today I have to eat – or should I say, drink – an all-liquid diet. I spent the weekend stocking up with…stock. This is my batch of browed beef broth, today’s dinner. (And breakfast, and lunch…) Recipes Pressure Cooker Browned Beef Stock (Pictured above) Pressure Cooker Browned Chicken Broth Pressure Cooker Vegetable Broth Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

PicOfTheWeek: Potatoes on the Side

It’s Memorial Day, and I’m getting ready to grill my steaks. I know it’s a stereotype, but when it comes to steak, I’m a meat and potatoes kind of guy. That’s where my Instant Pot comes in – it’s ready and waiting to make the side dish while I’m out back with my grill. Recipe: Pressure Cooker Baby Potatoes with Butter and Parsley

Throwback Thursday: Removing Instant Pot Vent Cover

I had an…opportunity, yeah, that’s it, an opportunity to look up my own instructions on what to do if you dump water into your Instant Pot base without the liner in it. Two opportunities, to be exact – someone made the same mistake twice in a row. It’s a good thing I have four pressure cookers… While I was drying them out, I took a few pictures of removing the plastic Vent Cover on the new(er) Instant Pot Duo Plus, Ultra, and Max, and updated my What to Do post. The only real gotcha was the Instant Pot Max, which uses a Torx T15 screw. I had to dig deep into my toolbox to find that one. (The Duo Plus and Ultra use a Phillips head screw.) Post: What to Do if I Dump Liquid Into My Instant Pot Without the Pot Liner – DadCooksDinner What do you think? Questions? Other ideas? Leave them in the comments section below. Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this …

A white bowl with tortellini in broth on a reddish-brown wood background

Throwback Thursday: Fix Tortellini en Brodo

Who knew clear broth would be so controversial? When I used 8 ounces of ground beef to clarify the broth for my tortellini en brodo, I got a lot of angry and confused comments. (They weren’t angry, they were just…disappointed.) Clarifying broth with ground meat, egg white, or a combination of both is a trick from French consommé. The protein congeals into a raft, acting as a natural filter and absorbing a lot of the impurities in the broth. When you skim off the raft, what’s left is a clear broth.1 But 8 ounces of ground beef crossed some sort of line. “That’s wasteful” seemed to underly the comments. I kind of get it – It wasn’t a cheap broth to begin with, using chicken wings and oxtail as well as the ground beef. (Let alone all of the vegetables.) On the other hand, an ultra-rich broth is the point of the recipe. If all I am serving is broth and tortellini, I want as rich of a broth as possible. Of course, you can …

PicOfTheWeek: A Pot Full of Wings

Picture from my recipe testing – how long does it take to cook whole chicken wings? (As opposed to all my other recipes, which use wings cut into the wingette and drumette.) Recipes Pressure Cooker Buffalo Chicken Wings Pressure Cooker Asian Zing Wings (from Frozen) Pressure Cooker Teriyaki Chicken Drumsticks Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.