ManicGeek Tech Forum

<body> <h1>Full Version: <a href="index.php?webtag=MG&msg=918.176">The Official Manic Cooking Thread</a> (Sticky)</h1><a name="a918_176"></a><p><b>From: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.176">#176</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.142">#142</a>] 18 Feb 2008</p> <div class="quotetext" id="quote"><b>quote: </b></div><div class="quote">Let me know how you like that [pressure cooker] after you use it a couple times.</div><br /> I got first use of it last night, making country-style pork ribs. For those of you who aren't familiar with this cut, they come from the loin rib ends, and look like this:<br /> <br /> <div align="center"><img src="http://www.chicagomeat.com/images/pic/picCountryStyleRibs.jpg" /><img src="http://www.theotherwhitemeat.com/images/food/countryStyleRibs1.jpg" /></div>(incidentally, there's a very interesting interactive pork cut display <a href="http://www.theotherwhitemeat.com/aspx/beginners_guide/Details2.aspx?id=43">here</a>)<br /> <br /> Obviously, there's a lot more meat on them than there are on the appropriately named "spare" ribs, which are not much more than an excuse to eat barbecue sauce flavored smoked pork fat. Not that there's anything <i>wrong</i> with that <grin><br /> <br /> But, they're still full of connective tissue as this is an exercised part of the animal, so they generally need a long, slow, moist cooking to be good. Braising is the preferred method for those who don't have pressure cookers. Luckily, I just got a <a href="http://www.yourdelight.com/chefs_design_pressure_cookers.htm">9 qt. pressure cooker</a>.<br /> <br /> <div align="center"><img src="http://www.kitchenfantasy.com/images/stainlesspressure.jpg" /></div><br /> [<a href="http://www.kitchenfantasy.com/shopping_cart/pressurecooker.html">source</a>]<br /> <br /> Without getting a whole lot into prep, basically what I did was marinate the ribs in some stuff that closely resembles soy sauce that I added a few odds and ends into like garlic powder, cumin, and <a href="http://www.mccormick.com/productdetail.cfm?ID=6216">Old Bay</a> seasoning (which is apparently designed for everything <i>but</i> pork, but what can I say?). Then, I diced up two large Vidalia onions and a whole bundle of celery to fill that basket you see in the above picture. For a liquid to run the pressure cooker with, I used the marinade as there was about 2 cups of it. I also added some water, just to say I did.<br /> <br /> I coated the ribs with some salt & pepper seasoned flour and browned them in another pot with olive oil. Then, I lowered the basket o' aromatics into the pressure cooker with the watered marinade and stacked the ribs on top of them. <br /> <br /> Cranked up the heater to "destroy without prejudice" and waited for it to come to a boil. Put the lid on the cooker, dropped on the high pressure regulator weight, locked it, and waited for it to start seriously hissing at me. Then I turned the burner down to medium and set the timer for 20 minutes.<br /> <br /> DING!<br /> <br /> Moved the pot off the heat, and clicked up the fast pressure release button. Takes it a minute or so, but you can hear the handle interlock safeties click off when the pressure's down to atmospheric again. Open the thing up, and there they are. Magically cooked ribs.<br /> <br /> Using wide tongs, I removed those to a large plate, cussing as I went because the ribs were falling apart. How can this be? It's only been 20 minutes!<br /> <br /> Got down to the basket full of onions and celery, and this was my first real cuss. The thing has a bail handle to lift it out with, but the slop that was originally celery and onions had redistributed and put the thing out of balance. Raising the basket, it tipped and dumped all my precious mush into the marinade/cooking fluid. Not the end of the world - we do have strainers here - but a surprise that added some handling effort. Next time, I'll have a long fork or something to stabilize the thing as I'm lifting it.<br /> <br /> Why do I worry about the mush? Because you'd be surprised at how delicious that is spread on taters. It's sorta like a relish, without the sugar. I even like it on its own. <br /> <br /> The cooker worked like a charm. It has a thick triple-clad bottom, so nothing scorched. The regulator acts more like a regulator than an angry, noisy, spitting monster from hell. The safeties and interlocks are numerous and effective, making it so about the only way you're going to blow the thing up is if you put a hand grenade in it and manage to close it before it goes off.<br /> <br /> And it made the best damn ribs I've ever eaten in 20 minutes flat. <p><a href="lpost.php?webtag=MG&replyto=918.176">Reply</a></p> <hr /><a name="a918_177"></a><p><b>From: dthompson</b> [<a href="lmessages.php?webtag=MG&msg=918.177">#177</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.176">#176</a>] 18 Feb 2008</p> <p>Nice,<br /> I'll definitely have to look into a "modern" pressure cooker.</p> <p><a href="lpost.php?webtag=MG&replyto=918.177">Reply</a></p> <hr /><a name="a918_178"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.178">#178</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.176">#176</a>] 18 Feb 2008</p> I'm amazed. Not about the ribs, but that your post made it past the Mason-Dixon censors.<br /> <br /> <div class="quotetext" id="quote"><b>quote: </b></div><div class="quote">I coated the <b>ribs</b> with some salt & pepper seasoned flour and browned them in another pot with <b>olive oil</b>.</div><br /> <br /> That, Suh, is a hangin' offense.<br /> <br /> I'm glad you like it. It sounds like you have a little fine tuning ahead of you on the mechanics of it, but it's nothing a good kitchen store can't fix. Something other than wide tongs and maybe a <a href="http://www.rei.com/product/401100">Pot Lifter</a> to steady the basket? <p><a href="lpost.php?webtag=MG&replyto=918.178">Reply</a></p> <hr /><a name="a918_179"></a><p><b>From: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.179">#179</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.178">#178</a>] 18 Feb 2008</p> What can I say? I have Canadian ancestors <grin><br /> <br /> That pot lifter would be of little use. The basket sits way down in the cooker and is only slightly smaller in diameter than the pot. It would be like trying to get a hockey puck out of a mayonnaise jar with a pair of channel lock pliers. You need the handle as designed so you can lift the thing straight up, but you need something to stabilize it so it doesn't tip. It's not an insurmountable problem, you just have to be aware of it. <p><a href="lpost.php?webtag=MG&replyto=918.179">Reply</a></p> <hr /><a name="a918_180"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.180">#180</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.179">#179</a>] 18 Feb 2008</p> I was thinking of using it once you got the lip of the basket past the lip of the cooker. Use the bail to get it that far, and then stabilize it with the pot lifter. I'm assuming that it is next to impossible to have the thing tip until it is out of the cooker, is that correct? <p><a href="lpost.php?webtag=MG&replyto=918.180">Reply</a></p> <hr /><a name="a918_181"></a><p><b>From: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.181">#181</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.180">#180</a>] 18 Feb 2008</p> No, that's the problem. The thing tips right at the bottom. You can't get it to where you can handle it, and it's hotter than dammit. It's not clear from the picture, but while the tray insert looks like a short cylinder, it actually has a bit of a rolled lip around the top, so it has no problem turning in the pot. The bottom of the insert has a smaller diameter than the top. It doesn't wedge. <p><a href="lpost.php?webtag=MG&replyto=918.181">Reply</a></p> <hr /><a name="a918_182"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.182">#182</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.181">#181</a>] 18 Feb 2008</p> Okay, now I have the picture. Scratch the pot lifter.<br /> <br /> How about a pair or two of these ring forceps?<br /> <br /> <img src="http://www1.istockphoto.com/file_thumbview_approve/106904/2/istockphoto_106904_forceps.jpg" /><br /> <br /> Or maybe the paramedics best buddy, McGills forceps<br /> <br /> <img src="http://www.medinet.co.uk/filmhire/assets/250/20020627yy.jpg" /> <p><a href="lpost.php?webtag=MG&replyto=918.182">Reply</a></p> <hr /><a name="a918_183"></a><p><b>From: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.183">#183</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.182">#182</a>] 18 Feb 2008</p> The McGills would probably be better as you could keep your hand out of the pot and off to the side if they were long enough. Actually, any long poker-type thing would work. I was thinking that next time I'd use a long carving fork to hold down the light side of the thing as I raised it so it wouldn't tip. It's gonna take some coordination, though. You need a utensil to lift it, too, because it's wicked hot. So, now you're manipulating two tools to handle and balance a little bucket full of stuff that wants to burn you.<br /> <br /> Actually, I think you hit on the right solution in the first place with your expectation that the thing couldn't tip in the pot. They should roll that top edge in, or not at all, and make the outside diameter of the basket very close to the inside diameter of the pot. Then it would come straight out to where you could play with it. Somebody should send them an email. Wait! No, somebody should sue them. Then it'll happen <grin> <p><a href="lpost.php?webtag=MG&replyto=918.183">Reply</a></p> <hr /><a name="a918_184"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.184">#184</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.183">#183</a>] 18 Feb 2008</p> Want me to sue them? I'm on a roll. ;-) <br /> <br /> If you do send them an e-mail you'll probably get back a very nice response thanking you for your concern, but advising you that they don't take unsolicited design ideas from outside of the company... and a years supply of burn cream.<br /> <br /> Is there any way you could modify the insert? Maybe make a slight oval out of the top lip so the long ends are 90 degrees from where the handle attaches? I would hate to see you slave over a hot pressure cooker for 10 or 12 minutes and then have dinner wind up on the floor. <br /> <br /> If you want a matched set of McGills, let me know. We have a flea market open every weekend that sells all sorts of stuff like that, and I have to go right by it to get to work. <p><a href="lpost.php?webtag=MG&replyto=918.184">Reply</a></p> <hr /><a name="a918_185"></a><p><b>From: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.185">#185</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.184">#184</a>] 18 Feb 2008</p> <div class="quotetext" id="quote"><b>quote: </b></div><div class="quote">Is there any way you could modify the insert?</div><br /> I don't know. That basket is going to come in real handy, I just know it, so I want it to be easy to use. I think it's going to involve making a different handle for it. Something that doesn't pivot, since the pivot is the problem. There's a shear and a couple grinders and drills downstairs. Maybe I'll buy a small sheet of stainless and experiment a bit.<br /> <br /> Another choice would be to just buy a smaller cooker for veggies and such. <p><a href="lpost.php?webtag=MG&replyto=918.185">Reply</a></p> <hr /><a name="a918_186"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.186">#186</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.185">#185</a>] 18 Feb 2008</p> There has to be a way to make it work. Contact the company and see what they say. <p><a href="lpost.php?webtag=MG&replyto=918.186">Reply</a></p> <hr /><a name="a918_187"></a><p><b>From: fixrman</b> [<a href="lmessages.php?webtag=MG&msg=918.187">#187</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.178">#178</a>] 18 Feb 2008</p> What's wrong with olive oil? He should have used back bacon fat? <p><a href="lpost.php?webtag=MG&replyto=918.187">Reply</a></p> <hr /><a name="a918_188"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.188">#188</a>]<br /> 18 Feb 2008<br /><b>To: fixrman</b> [<a href="lmessages.php?webtag=MG&msg=918.187">#187</a>] 18 Feb 2008</p> Nobody cooks with plant oils. It has to have a pulse before you can use it's oils to cook. Bacon fat comes to mind. <p><a href="lpost.php?webtag=MG&replyto=918.188">Reply</a></p> <hr /><a name="a918_189"></a><p><b>From: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.189">#189</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.186">#186</a>] 18 Feb 2008</p> I think I'll do that. Nothing to lose, eh? <p><a href="lpost.php?webtag=MG&replyto=918.189">Reply</a></p> <hr /><a name="a918_190"></a><p><b>From: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.190">#190</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.188">#188</a>] 18 Feb 2008</p> Olives aren't plants. They're pizza garnishes. <p><a href="lpost.php?webtag=MG&replyto=918.190">Reply</a></p> <hr /><a name="a918_191"></a><p><b>From: fixrman</b> [<a href="lmessages.php?webtag=MG&msg=918.191">#191</a>]<br /> 18 Feb 2008<br /><b>To: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.188">#188</a>] 18 Feb 2008</p> I don't know about all that. Most of the folks I know who used bacon fat to cook no longer have a pulse, or need a machine to help regulate the pulse they barely have. <p><a href="lpost.php?webtag=MG&replyto=918.191">Reply</a></p> <hr /><a name="a918_192"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.192">#192</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.189">#189</a>] 18 Feb 2008</p> Really. If you don't ask, you'll never know. I doubt they will be nasty about it, so what can it hurt? If they do get nasty about it just tell them you are a Disabled American, and you know people on the Supreme Court. Hell, tell them you used to wax O'Conners back hair. <p><a href="lpost.php?webtag=MG&replyto=918.192">Reply</a></p> <hr /><a name="a918_193"></a><p><b>From: fixrman</b> [<a href="lmessages.php?webtag=MG&msg=918.193">#193</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.190">#190</a>] 18 Feb 2008</p> How would you like to have some of my tapenade? <p><a href="lpost.php?webtag=MG&replyto=918.193">Reply</a></p> <hr /><a name="a918_194"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.194">#194</a>]<br /> 18 Feb 2008<br /><b>To: Cagey (KGWAGNER)</b> [<a href="lmessages.php?webtag=MG&msg=918.190">#190</a>] 18 Feb 2008</p> Or martini fillers. The only time they belong in the kitchen is if that's where the bar is. <p><a href="lpost.php?webtag=MG&replyto=918.194">Reply</a></p> <hr /><a name="a918_195"></a><p><b>From: Doc (DOC3402)</b> [<a href="lmessages.php?webtag=MG&msg=918.195">#195</a>]<br /> 18 Feb 2008<br /><b>To: fixrman</b> [<a href="lmessages.php?webtag=MG&msg=918.191">#191</a>] 18 Feb 2008</p> My 92 year old mother says you're full of it. She says Bacon Rulz! <p><a href="lpost.php?webtag=MG&replyto=918.195">Reply</a></p> <hr /><form accept-charset="utf-8" method="get" action="lmessages.php" target="_self"><input type="hidden" name="webtag" id="webtag" class="bhinputtext" value="MG" size="0" dir="ltr" /><input type="hidden" name="msg" id="msg" class="bhinputtext" value="918.196" size="0" dir="ltr" /><input type="submit" name="submit" id="submit1" value="Keep reading" class="button" /></form><p align="center">Show messages:  <a href="lmessages.php?webtag=MG&msg=918.1">1-15</a>  …  <a href="lmessages.php?webtag=MG&msg=918.116">116-135</a>  <a href="lmessages.php?webtag=MG&msg=918.136">136-155</a>  <a href="lmessages.php?webtag=MG&msg=918.156">156-175</a>  176-195  <a href="lmessages.php?webtag=MG&msg=918.196">196-215</a>  <a href="lmessages.php?webtag=MG&msg=918.216">216-235</a>  <a href="lmessages.php?webtag=MG&msg=918.236">236-255</a>  …  <a href="lmessages.php?webtag=MG&msg=918.476">476</a></p> <p><a href="lpost.php?webtag=MG&replyto=918.0" target="_parent">Reply to All</a></p> <h4><a href="lthread_list.php?webtag=MG">Back to thread list</a> | <a href="llogout.php?webtag=MG">Login</a></h4> <h6>© 2010 <a href="http://www.beehiveforum.net/" target="_blank">Project Beehive Forum</a></h6> </body>