Instant Pot Short Ribs: The Right and Wrong Way | Joe vs. The Test Kitchen
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Professional Test Cook Joe Gitter has worked on over 20 cookbooks and performed hundreds of recipe tests. Joe vs. The Test …
Shouldn't short ribs cook better in a slow crockpot and not an instapot?
How does he have 0 wrinkles?! He's very distinguished looking, in the best way, but has such a baby face.
Great segment. I added some cornstarch to the juice and brought it back to a boil to tighten up a bit. I like the sauce to cling ever so slightly. The pickled grapes are really fantastic with the deep braised flavor.
12 1/2 minutes to see him use a hack/trick I canโt use on my Instant Pot
Way too much fennel!
Glad to see Joe finally getting some screen time. Guy's a natural. Plus, I always feel bad seeing Dan just dumping some sort of viscous liquid on him for some reason.
More Joe! This guy is amazing!!! Seriously, he's such a natural on camera. Get him on TV as well.
Why so much sugar when pickling grapes? (honest question)
Beef Goulash!
Ahh sad. One of our favourite cooks. It felt like an ad and is…
Joe for the win!
So confusing… is Joe afraid of a pressure cooker? Did he not rtfm? Or is the pointer to release steam the comedy relief? And is he saying a Dutch oven would replace a pressure cooker?
So disappointing to see this in my feed.
High ot low pressure?
I swore I could smell beef stew when watching this video. 13:54
If you are Cooking in a " Dutch Oven " @ 0:41 / or some kind of Kettle; If you cook the Beef at a " Rolling Boil " the beef " will have
-the Consistency " of a " Truck Tire " ! / " It Will be Tough " !
But if you Cook it at a " Slow Simmer " it will be " Soft " ! ( i.e. or Tender ).
This is because " Heat " causes the " Connective Tissue " in the meat " to " pull back or restrict. "
A " Slow Simmer " causes the " Connective Tissue " to Relax and Thus you get Soft or Tender meat.
ever since I got my Instant Pot, I've basically stopped cooking on the stove. these days I use my IP for everything except for rice (I just prefer the quality of rice that comes out of my rice cooker).
That looks LOVELY. Would it be ok to reduce the braising liquid a little at the end too, for a tighter sauce? Or did that turn out too salty?
I have Noticed That โ Electric Slow Cookers โ (ESCโs) Were just โ Too Slow โ ! So one day I took
the โ Ceramic Inner Sleeve โ out of a Major Brand Name Cooker, And Noticed That There was
an โ Air Space โ [ for lack of better terminology ] between the Heating Element and the Ceramic
Inner Sleeve ! / That โ Air Space โ Is a โ Natural Insolation โ !
โThat meansโ your Food will Cook Too Slowโ & You Will โ Unnecessarily Waste โ Time And Electricity โ !
Wait, isn't what's sold as "boneless shortribs" often just part of the chuck anyway? I thought I read/heard somewhere that it was.
Who forced this British person to pronounce it "a-LOO-minum"? That sounds wrong in a British accent.