Dad Cooks Dinner https://www.dadcooksdinner.com Pressure cooking, rotisserie grilling, and enthusiastic home cooking from a dad who cooks dinner every night Thu, 23 Mar 2017 12:00:43 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.3 https://i2.wp.com/www.dadcooksdinner.com/wp-content/uploads/2015/02/DCD-Apple-Logo-Icon-copy-54d3b559v1_site_icon.png?fit=32%2C32&ssl=1 Dad Cooks Dinner https://www.dadcooksdinner.com 32 32 83398916 Virtual Garage Sale – Spring 2017 https://www.dadcooksdinner.com/virtual-garage-sale-spring-2017/ https://www.dadcooksdinner.com/virtual-garage-sale-spring-2017/#respond Thu, 23 Mar 2017 12:00:43 +0000 https://www.dadcooksdinner.com/?p=11347   It’s time again for a Dad Cooks Dinner virtual garage sale! I have a bunch of stuff up on eBay that I bought for the blog and don’t use any more – photography lighting, chef’s knives, and a wireless router set. Interested in checking it out? Here’s a link to the stuff I’m selling: Items […]

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It’s time again for a Dad Cooks Dinner virtual garage sale! I have a bunch of stuff up on eBay that I bought for the blog and don’t use any more – photography lighting, chef’s knives, and a wireless router set.

Interested in checking it out? Here’s a link to the stuff I’m selling:

Items for sale by mvrobel [ebay.com]

Now that I have a few empty shelves, I’m thinking of all the stuff I can get to fill them back up again. Dear lord, have pity on me.

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Pressure Cooker St Louis Cut Spareribs with Espresso Chipotle BBQ Sauce https://www.dadcooksdinner.com/pressure-cooker-st-louis-cut-spareribs/ https://www.dadcooksdinner.com/pressure-cooker-st-louis-cut-spareribs/#comments Tue, 21 Mar 2017 12:00:40 +0000 https://www.dadcooksdinner.com/?p=11335 Pressure Cooker St Louis Cut Spareribs - quick and tender ribs from the pressure cooker.

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Pressure Cooker St Louis Cut Spareribs | DadCooksDinner.com

Pressure Cooker St Louis Cut Spareribs

You guys love ribs! About a month ago I posted pressure cooker baby back ribs, and it has already cracked my top 10 recipes. 1

After I posted that recipe, I got a bunch of questions about pressure cooker ribs in general. One that came up a lot was “What about St. Louis cut spareribs?”

It was one of those things – I don’t notice something until I hear about it, and suddenly, I see it everywhere. Now, every time I go to the grocery store, I see racks of St. Louis Cut spareribs in the meat case. Then they have a sale – a fantastic sale. It is fate! I grab a few racks and start testing.

What are St. Louis Cut spareribs? They are a slab of pork spareribs with the sternum bone, cartilage and rib tips trimmed off. This cut squares off the ribs, making the slab a flat rectangle. Also, St. Louis cut ribs cook quicker, because we don’t have to tenderize the long-cooking cartilage and rib tips.

If you saw my baby back ribs recipe, this one will look very familiar – it’s the same technique, just a different cut of ribs. To switch things up a bit, I’m using my fancy Espresso Chipotle BBQ sauce this time, but my Easy Homemade BBQ sauce will still work – or use your favorite store-bought sauce.

Video

Pressure Cooker St. Louis Cut Spareribs – Time Lapse [YouTube.com]

Print

Pressure Cooker St. Louis Cut Spareribs with Espresso Chipotle BBQ Sauce

Pressure Cooker St Louis Cut Spareribs – quick and tender ribs from the pressure cooker.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 slab of ribs
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Ingredients

  • 1 slab St. Louis Cut spareribs, membrane peeled off

Barbecue Rub (2 tablespoons of my Homemade Barbecue Rub), or use your favorite store bought rub

  • 1 1/2 teaspoons fine sea salt (or 2 teaspoons kosher salt)
  • 3/4 tablespoon paprika
  • 3/4 tablespoon brown sugar
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Barbecue sauce (1 cup of my Espresso Chipotle BBQ Sauce), or use your favorite store bought sauce

  • 3/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 shot espresso (or 1 ounce of coffee)
  • 1 teaspoon Dijon mustard (or cheap yellow mustard)
  • 1/2 teaspoon soy sauce

Instructions

  1. Remove the membrane from the ribs: On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. Pull gently but firmly; if the membrane tears while you’re pulling, work the knife under the remaining pieces and pull them off as well. Trim the flap of meat from the bone side as well – either discard it, or sprinkle it with rub and add it to the pot with the ribs. (It makes a nice cook’s snack.)
  2. Make the rub and sauce: In a small bowl, stir the barbecue rub ingredients, breaking up any clumps of brown sugar with your fingers. Set aside. In a medium bowl, whisk the barbecue sauce ingredients until smooth. Set aside.
  3. Season the ribs and put them in the pressure cooker: Sprinkle both sides of the ribs with the rub. Cut the rack of ribs into 4 pieces, cutting between every 3rd bone.
  4. Pressure cook the ribs: Pour 1/2 cup of water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Stack the ribs in the pressure cooker bone side down. Lock the lid and pressure cook on high pressure for 30 minutes in an electric PC, or 24 minutes in a stovetop PC, then let the pressure come down naturally, about 15 more minutes.
  5. Sauce and broil the ribs: Put the ribs, bone side down, on a rimmed baking sheet. Brush the ribs with the barbecue sauce, then put under a broiler set to high. Broil the ribs until the sauce is bubbling and just starting to brown, about 5 minutes. Remove the ribs from the broiler, brush with another layer of sauce, and serve.

Notes

  • This recipe will fit in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker.
  • Want super-tender ribs? Pressure cook for 45 minutes in an electric PC or 36 minutes in a stovetop PC. I did a slab for that long, and they were falling apart when I tried to lift them out of the cooker. I prefer a little bite to my ribs – or at least that I can grab the bone without them falling apart – but if you want ultra-tender ribs, go longer.
Pressure Cooker St Louis Cut Spareribs | DadCooksDinner.com

Pressure Cooker St Louis Cut Spareribs

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Baby Back Ribs
Pressure Cooker Pork Western Shoulder Ribs
Pressure Cooker Beef Short Ribs
My list of Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos

 

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  1. Inside Blogging: The “normal” reaction to one of my recipes is a brief surge of views from my loyal readers, and then the recipe are ignored….except when they become a slow burn success, slowly building traffic over time. The internet follows the 80/20 rule – 80% of my page views come from 20% of my content. The problem is, I have no idea which 20% are going to be the popular. I have recipes I’m sure will break through…and no one notices them. I have recipes I post in a rush because I’m out of time…and they become runaway hits. So, my guide to success as a food blogger – keep throwing recipes at the wall and see which ones stick.

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PicOfTheWeek – Timing the cookers https://www.dadcooksdinner.com/picoftheweek-timing-cookers/ https://www.dadcooksdinner.com/picoftheweek-timing-cookers/#comments Sun, 19 Mar 2017 15:30:37 +0000 https://www.dadcooksdinner.com/?p=11327 I’m being asked about the recent Good Housekeeping review of electric pressure cookers, where they recommend the Fagor Lux over the Instant Pot because it comes up to pressure quicker – much quicker. Since I recommended the Instant Pot when I compared the Fagor and Instant Pot 8 Quart cookers, I want to check on this. […]

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Timing the pressure cookers | DadCooksDinner.com

Timing the pressure cookers

I’m being asked about the recent Good Housekeeping review of electric pressure cookers, where they recommend the Fagor Lux over the Instant Pot because it comes up to pressure quicker – much quicker. Since I recommended the Instant Pot when I compared the Fagor and Instant Pot 8 Quart cookers, I want to check on this.

I didn’t notice a big difference in time to pressure…nothing jumped out at me like “wow, the Fagor seems much faster.” But, I tend to be “set it and forget it” about my cookers, and I never did timings or a side by side run of the two.

I’m testing the two cookers I have now, and I can neither confirm nor deny that I used this as an excuse to buy the copper colored Fagor Lux 6 Quart. I’ll report back once I have data to share.

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Dad Cooks St. Patrick’s Day Dinner 2017 https://www.dadcooksdinner.com/dad-cooks-st-patricks-day-dinner-2017/ https://www.dadcooksdinner.com/dad-cooks-st-patricks-day-dinner-2017/#respond Thu, 16 Mar 2017 12:00:41 +0000 https://www.dadcooksdinner.com/?p=11311 Faol saol agat, gob fliuch, agus bás in Éirinn. A Gaelic toast: Long life to you, a wet mouth, and death in Ireland. I try to come up with a new recipe every St. Patrick’s day, but I spent this year re-working my corned beef recipe. (As usual, it took longer than I expected.) Instead […]

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Pressure Cooker Irish Lamb Stew

Pressure Cooker Irish Lamb Stew

Faol saol agat, gob fliuch, agus bás in Éirinn.
A Gaelic toast: Long life to you, a wet mouth, and death in Ireland.

I try to come up with a new recipe every St. Patrick’s day, but I spent this year re-working my corned beef recipe. (As usual, it took longer than I expected.) Instead of the new recipe, here is a Greatest Hits list  – my best St. Patrick’s Day recipes for the pressure cooker.

(I’m actually making the last recipe in the list – Pressure Cooker Lamb Stew with Guinness and Barley – for St. Patrick’s Day this year. As much as I love Corned Beef and Cabbage, I have worn out its welcome with all the corned beef I’ve cooked over the last month. If I serve it again, I’ll have a mutiny on my hands.)

 

Pressure Cooker Corned Beef and Cabbage | DadCooksDinner.com Pressure Cooker Corned Beef and Cabbage
Pressure Cooker Irish Lamb Stew
Pressure Cooker Champ (Irish Mashed Potatoes with Green Onions)
Pressure Cooker Lamb Stew with Guinness and Barley Pressure Cooker Lamb Stew with Guinness and Barley

Slainte!

What do you think?

What are your favorite St. Patrick’s Day Recipes? Talk about them in the comments section below.

 

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Time Lapse Tuesday: Revisiting Corned Beef https://www.dadcooksdinner.com/time-lapse-tuesday-revisiting-corned-beef/ https://www.dadcooksdinner.com/time-lapse-tuesday-revisiting-corned-beef/#comments Tue, 14 Mar 2017 12:00:37 +0000 https://www.dadcooksdinner.com/?p=11296 St. Pattie’s day is coming, and I wanted to improve my Pressure Cooker corned beef recipe. That recipe was a pain to get right. The big piece of corned beef would not cook through in the pressure cooker. I kept increasing the time – 45 minutes, 60 minutes, 75 minutes…eventually I had to go to […]

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Pressure Cooker Corned Beef and Cabbage | DadCooksDinner.com

Pressure Cooker Corned Beef and Cabbage

St. Pattie’s day is coming, and I wanted to improve my Pressure Cooker corned beef recipe. That recipe was a pain to get right. The big piece of corned beef would not cook through in the pressure cooker. I kept increasing the time – 45 minutes, 60 minutes, 75 minutes…eventually I had to go to 90 minutes to get it to cook through.

(That big piece of corned beef is dense, and it takes a long time for the heat to penetrate into the middle, even under pressure.)

But…what if I tried the trick I learned when making my pressure cooker pot roast recipe, and cut the corned beef into smaller pieces? If I’m going to slice it when it comes out of the cooker, why not cut it before I put it in the cooker?

It took a few tries to get the timing right – corned beef is stubborn that way – but a corned beef cut into 4 pieces cooked in 60 minutes. That’s 30 minutes cut off of the cooking time! Also, I could fit a larger, 4 pound corned beef brisket into the pot – I could jigsaw the pieces into the cooker.

Check it out – my new, improved corned beef method:

Video


Pressure Cooker Corned Beef and Cabbage – Time Lapse [YouTube.com]

Updated Recipe

And, here is the updated recipe: Pressure Cooker Corned Beef and Cabbage

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Irish Lamb Stew
Pressure Cooker Lamb Stew with Guinness and Barley
Pressure Cooker Champ (Irish Mashed Potatoes with Green Onions)
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos

 

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PicOfTheWeek: More Drumsticks https://www.dadcooksdinner.com/picoftheweek-more-drumsticks/ https://www.dadcooksdinner.com/picoftheweek-more-drumsticks/#respond Mon, 13 Mar 2017 00:42:31 +0000 https://www.dadcooksdinner.com/?p=11292 Oy, what a weekend. Lacrosse practice, Science Olympiad regionals, Youth Philharmonic practice – and Daylight Saving Time. I need to go back to work at the day job just to get a break. Here’s a picture of leftover Teriyaki Drumsticks – artfully posed picture of my leftovers. My Pressure Cooker chicken drumsticks make a good lunch […]

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More Teriyaki Drumsticks | DadCooksDinner.com

More Teriyaki Drumsticks

Oy, what a weekend. Lacrosse practice, Science Olympiad regionals, Youth Philharmonic practice – and Daylight Saving Time. I need to go back to work at the day job just to get a break.

Here’s a picture of leftover Teriyaki Drumsticks – artfully posed picture of my leftovers. My Pressure Cooker chicken drumsticks make a good lunch a few days later, if you have any left.

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My Sous Vide Setup (2017 edition) https://www.dadcooksdinner.com/sous-vide-setup-2017-edition/ https://www.dadcooksdinner.com/sous-vide-setup-2017-edition/#comments Thu, 09 Mar 2017 13:00:07 +0000 https://www.dadcooksdinner.com/?p=11286 Sunday’s picture of sous vide salmon resulted in some questions about my sous vide setup. Here’s what I currently use: Joule Sous Vide I love the compact Joule Sous Vide from the guys over at ChefSteps.com. The downside? It only works through the Joule app. The upside? It works with the Amazon Echo dot I […]

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Joule sous vide and LIPAVI Model C10 sous vide container | DadCooksDinner.com

Joule sous vide and LIPAVI Model C10 sous vide container

Sunday’s picture of sous vide salmon resulted in some questions about my sous vide setup. Here’s what I currently use:1

Joule Sous Vide

I love the compact Joule Sous Vide from the guys over at ChefSteps.com. The downside? It only works through the Joule app. The upside? It works with the Amazon Echo dot I have in the kitchen, so I don’t even have to open my phone:


Video: Alexa and Joule [YouTube.com]

The other downside is multiple Joules don’t work with the app. (Yet. ChefSteps says it is coming in an app update at some point in the future.) I do occasionally want to run more than one sous vide at once, so I’m keeping my Anova Sous Vide around until they get that fixed.

Joule App | DadCooksDinner.com

Joule App

If you’re not an Alexa or phone app kind of person, and want a manual control you can put your hands on, darn it…get the Anova Sous Vide instead of the Joule.

LIVAPI Sous vide containers with custom cut lids

The LIVAPI Model C10 is a 12 quart polycarbonate food container. I love the size – it’s large enough for almost all of my sous vide cooking, but compact enough to easily fit on my pantry shelving in the basement. I also love the matching C10L Custom Cut Lids – they have them cut for different width sous vide circulators, including both my Joule and Anova. I also like the very narrow lip on the edge of the containers. It makes it easy to clip on my circulator – the larger, sturdier lip on my regular Cambro container just gets in the way.

I just bought a LIVAPI Model C20 – the jumbo 26 quart container – for the times I need extra space. (Like in the salmon picture – this was a very long piece of frozen fish, and it was too big to fit in the C10.) It is twice the size, and I only need it occasionally – but when I need the space, I really need it. And, it is much more convenient than pulling out my jumbo Coleman cooler.

Side of Salmon in the Sous Vide | DadCooksDinner.com

Side of Salmon in the Sous Vide – from Sunday – in the LIPAVI Model C20 tank and the L10 rack

LIVAPI Sous vide racks

LIVAPI sells multiple size racks to go with their containers – I have the L10 rack that fits in the C10 sous vide container. I love the adjustability of these racks – the walls slot into tabs in the base; I can move them around to get the spacing I need. LIPAVI has racks for a bunch of different size containers. The round R20 rack, designed to fit in stock pots, is especially cute.

Vacuum Sealer

This is the next place I’m want to upgrade, but the cheap FoodSaver Vacuum Sealer I bought years ago keeps chugging along. Sure, I’d love a ridiculously expensive chamber vacuum sealer, so I can seal bags with liquid in them. (My pump vacuum sealer makes a mess of marinades.) Never mind that I don’t have the counter space to fit it, or any reasonable justification of the $700+ price. That doesn’t mean I don’t lust after one, however.

Do I need all of this?

It’s not absolutely necessary, especially if you’re just starting out, and want to try sous vide without committing to expensive equipment. You can take the bubba sous vide road and use a beer cooler, hot water, and a thermometer to get the water close to where you need it. Just limit yourself to quick-cooking, thin cuts of meat – no 6 hour cooks, let alone multi-day, 48 hour sous vide sessions.

But, if you get into sous vide cooking, you’ll want to upgrade to a decent circulator, and get a dedicated container. The right equipment makes sous vide quick and easy. Not just for long cooks – it makes sous vide a weeknight cooking method. I can get home, throw a few steaks in there from the freezer, and dinner will be ready in about an hour with minimal effort.

What do you think?

Questions? Other ideas? Favorite sous vide equipment? Talk about it in the comments section below.

Related Posts

My Sous Vide Recipes Page

 

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  1. I say currently because I am such a gadget hound. This is probably everything I need – this is MORE than everything I need – but I’m always watching for the new new thing.

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Pressure Cooker Teriyaki Chicken Drumsticks https://www.dadcooksdinner.com/pressure-cooker-teriyaki-chicken-drumsticks/ https://www.dadcooksdinner.com/pressure-cooker-teriyaki-chicken-drumsticks/#comments Tue, 07 Mar 2017 13:00:59 +0000 https://www.dadcooksdinner.com/?p=11278 Pressure Cooker Teriyaki Drumsticks: Chicken wing style Teriyaki drumsticks from the pressure cooker...with help from the broiler.

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Pressure Cooker Teriyaki Chicken Drumsticks | DadCooksDinner.com

Pressure Cooker Teriyaki Chicken Drumsticks

My grocery store had a sale on chicken drumsticks – and I think they were not the only store to do it. Last week, I got a wave of questions about pressure cooking drumsticks1. The questions came from two perspectives – half were asking if they could use my chicken wings recipe with drumsticks; the other half asked about my chicken legs recipe.

So, here we are in the middle – bigger than wings, smaller than legs, with a convenient handle to grab on to. I’m cooking the drumsticks like large chicken wings with a teriyaki glaze. (My oldest son is on a Teriyaki kick, so I went with Teriyaki drumsticks. Of course, he got himself invited out for pizza the night I made this recipe. Teenagers.)

There’s not much to this recipe – dump the drumsticks in the pot and pressure cook. The only tricky part is broiling the drumsticks. I broil them because it’s the quickest way to get them browned; they are kind of flabby when they come out of the pressure cooker, and need to crisp up. The tricky part is how variable broilers are. I’ve had wimpy broilers that can’t warm up a damp paper towel, and mega-powerful broilers that carbonize food the moment you take your eyes off of it. My current broiler is in the goldilocks zone, not to cold, not too hot. To even out the heat, and give myself some extra cushion, I put the rack down a few levels, in the middle of the oven. In that setting, the wings are nicely browned in about 10 minutes. Then I give them an extra coat of teriyaki and serve.

Looking for an easy substitute for chicken wings? Try out some pressure cooker chicken drumsticks.

Video: Pressure Cooker Teriyaki Chicken Drumsticks (1:04)

Pressure Cooker Teriyaki Chicken Drumsticks – Time Lapse [YouTube.com]

Print

Pressure Cooker Teriyaki Chicken Drumsticks

Pressure Cooker Teriyaki Chicken Drumsticks | DadCooksDinner.com

5 from 1 reviews

Chicken wing style Teriyaki drumsticks from the pressure cooker…with a little help from the broiler.

  • Author:
  • Prep Time: 5 min
  • Cook Time: 45 min
  • Total Time: 50 minutes
  • Yield: 8 drumsticks
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Japanese

Ingredients

Ingredients

  • 8 Chicken drumsticks (about 3 pounds)
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • More teriyaki sauce to brush on the drumsticks before serving

Instructions

  1. Pressure cook the drumsticks: Pour the water, soy sauce, and 1/4 cup teriyaki sauce into the pressure cooker pot. Pile in the drumsticks, then toss them in the pot until they are coated with sauce. Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 20 minutes in an electric PC, 16 minutes in a stovetop, and then quick release the pressure. (Or, if you have the time, pressure cook for 15 minutes in an electric PC, 12 minutes in a stovetop PC, and let the pressure come down naturally, about 15 more minutes.)
  2. Broil the wings: Move the drumsticks from the pressure cooker pot to a baking sheet – be gentle; the drumsticks are already cooked through. Brush the drumsticks with the sauce from the pot. Set your oven’s broiler to high and broil the drumsticks until browned and the sauce is bubbling. (This will take 5 to 15 minutes, depending on your broiler and how far they are from the heat. I put them on the third rack down from the broiler, and went about 10 minutes.)
  3. Sauce and serve: Remove the sheet of drumsticks from the oven, and brush them with a generous coat of teriyaki sauce. Serve, passing extra teriyaki sauce at the table for dipping.

Notes

  • This recipe fits in a 6 quart or larger pressure cooker. I love my 6 quart Instant Pot pressure cooker.
  • This recipe can double in a 6 quart pressure cooker – there was plenty of space for another layer of chicken drumsticks. Keep the amount of water, soy sauce, and teriyaki sauce in the pot the same – you’re steaming the drumsticks, so the liquid doesn’t need to double.
  • I use store-bought teriyaki sauce in this recipe – it’s easier. But, if you want to make your own…or forget to buy some (not that I’ve ever done that), here’s my homemade teriyaki sauce recipe.

 

Pressure Cooker Teriyaki Chicken Drumsticks | DadCooksDinner.com

Pressure Cooker Teriyaki Chicken Drumsticks

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Buffalo Chicken Wings – Dad Cooks Dinner
Pressure Cooker Chicken Legs with Herb Rub – Dad Cooks Dinner
Pressure Cooker Chicken Broth and Shredded Chicken – Dad Cooks Dinner
Pressure Cooker – Dad Cooks Dinner
My other Pressure Cooker Time Lapse Videos

 

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  1. Four questions in three days is a wave, right?

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Picoftheweek: Side of Salmon in the Sous Vide https://www.dadcooksdinner.com/picoftheweek-side-salmon-sous-vide/ https://www.dadcooksdinner.com/picoftheweek-side-salmon-sous-vide/#comments Mon, 06 Mar 2017 14:00:29 +0000 https://www.dadcooksdinner.com/?p=11265 My grocery store a sale on frozen sides of Alaskan sockeye salmon – so I popped the whole thing into the sous vide. (Note that this is a small side of salmon – it weighed about a pound and a half, and was about 18 inches long. We’re not talking about a yard-long king salmon […]

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Side of Salmon in the Sous Vide | DadCooksDinner.com

Side of Salmon in the Sous Vide

My grocery store a sale on frozen sides of Alaskan sockeye salmon – so I popped the whole thing into the sous vide. (Note that this is a small side of salmon – it weighed about a pound and a half, and was about 18 inches long. We’re not talking about a yard-long king salmon or anything here.) 122°F/50°C for an hour or so to thaw it and cook it through.

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How to Fix Instant Pot Overheating https://www.dadcooksdinner.com/fix-instant-pot-overheating/ https://www.dadcooksdinner.com/fix-instant-pot-overheating/#respond Thu, 02 Mar 2017 13:00:51 +0000 https://www.dadcooksdinner.com/?p=11255 Oh, the dreaded OvHt code. OvHt is the Instant Pot’s Overheat code – and is both a blessing and a curse as I develop recipes for the Instant Pot. From the InstantPot.com “Questions after your purchase”: This mechanism is called “burn-protection”. When a high temperature (140C or 284F) is detected at the bottom of the […]

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The dreaded Instant Pot OvHt code | DadCooksDinner.com

The dreaded Instant Pot OvHt code

Oh, the dreaded OvHt code. OvHt is the Instant Pot’s Overheat code – and is both a blessing and a curse as I develop recipes for the Instant Pot. From the InstantPot.com “Questions after your purchase”:

This mechanism is called “burn-protection”. When a high temperature (140C or 284F) is detected at the bottom of the inner pot, the burn-protection mechanism suspends heating to avoid burning food. On Instant Pot IP-DUO series, a warning message “ovHt” is flashed on the display.
Instant Pot Questions After Purchase – InstantPot.com

The Overheat blessing: it saves dinners. The sensors in the pot notice food sticking to the bottom – it starts to overheat – and turns off the power right when I’m about to burn something. In the old days of stovetop pressure cooking, I wouldn’t get Overheat mode – I’d get a layer of burnt food on the bottom of the pot. I didn’t have a digital brain in my cooker, warning me that a disaster was about to happen.

Unfortunately, burnt food is the nature of pressure cookers. Once the lid is locked, the food can’t be stirred to even out the heat. If there is a thick layer of food on the bottom of the pot, and it heats up faster than the food on top, it can burn. Especially tomatoes, or starchy foods like rice. Lorna Sass’s Cooking Under Pressure taught me to float tomatoes on top of the other ingredients – if they are stirred in, they’ll sink to the bottom and scorch. And, about starch…like my Jambalaya recipe from Tuesday…Instant Pot specifically warns:

This “burn-protection” mechanism works very well, except if the food has very high starch content. For example, if you add flour in your chili recipe, the flour sinks to the bottom, solidifies at low temperatures and can block heat dissipation.
Instant Pot Questions After Purchase – InstantPot.com

The Jambalaya rice (with tomatoes! Extra danger!) was definitely sinking to the bottom and starting to burn before the rest of the pot could heat up enough to start pressure cooking.

A related problem is a big batch of a thick recipe. Like, say, a big batch of chili that fills the pot to the max fill line. The ingredients are too thick, and heat builds up on the bottom of the pot before the top starts to boil and bring the pot up to pressure. Again, the result is overheat mode.

Is the pot about to explode?

Relax, it will be fine. (Everyone’s first worry – the pressure cooker is about to explode.) This is the opposite problem – before it can even come up to pressure, it is overheating, and the digital brain in the Instant Pot turned off the heat. (Now, I’ve never had an overheat code after the pot comes up to pressure, but to be on the safe side, make sure the lid is not locked. If it is locked, the pot is pressurized. Quick release the pressure and wait for the lid to unlock before continuing. But, almost all the time, overheat will happen before the pot can pressurize, and you can open it safely.)

Why do you know so much about overheat mode?

Um…well…because I keep pushing my pot to the edge of overheating. The pressure cooker is a sealed pot that traps steam to build pressure. Sealed pot equals no evaporation in a pressure cooker. Recipes that would normally thicken up over long cooking times in a traditional pot – like chili and stew – tend to come out watery from the pressure cooker. To avoid runny chili, I cut way back on the liquid in my recipes…and sometimes, I don’t get that balance right. The result? OvHt.

What do you do about overheat mode?

When my pot flashes the OvHt signal, it is telling me there is a thick layer of food stuck to the bottom of the pot, and it is very close to burning.

The first thing is to un-stick the food. I remove the lid and scrape the bottom of the pot with a flat edged wooden spoon. Since the pot is full, I can’t see the stuck food. But I can definitely feel stuck to the bottom of the pot – as I scrape the wooden spoon, the bottom feels bumpy and rough. Once I have cleaned the pot, the bottom will feel smooth. (This is why I love flat edged wooden spoons so much – they transfer the rough feel of the stuck food up to my hand.) Scraping the rough, overheating food can take some elbow grease. Sometimes it is really stuck on there.1

I keep working it, scraping, spinning the pan, scraping at different angles. Don’t give up – it might take a while, but eventually the rough feeling will go away, and the bottom of the pot will be clean. If I can scrape the entire bottom of the pot, paying close attention to the edges, and the whole thing feels smooth, then I’m ready to move on to the next step trying to prevent the sticking.

The second thing is to increase the amount of liquid in the pot. We want enough liquid that the whole thing heats up and starts to boil before the bottom layer sticks. I add more water or broth, depending on the recipe – at least two cups – lock the lid, and try to start pressure cooking again. If it overheats again, I repeat the whole process – scrape the bottom clean, add two more cups of liquid, and try to pressure cook again. Eventually, I’ll get the right amount of liquid in the pot for it to come up to pressure before it starts to burn.

Once it comes up to pressure I’m past the danger zone – it’s only in the building pressure zone that I get overheating. When it is actually pressure cooking, funnily enough, there’s a lot less heat on the bottom of the pot. The heating element on the bottom of the pot is on high to bring it up to pressure. Once it is at pressure, it cycles the power on and off to maintain that pressure – and this means a lot more even heat, and less chance of burning on the bottom.

What do you think?

Questions? Other ideas? Worst-sticking recipe you’ve ever had? Talk about it in the comments section below.

Related Posts

Instant Pot Frequently Asked Questions
Which Pressure Cooker Should I Buy
My other Pressure Cooker Recipes

 

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  1. Again, like my failed attempts at Jambalaya. Can you tell why I’m writing this post?

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