Super entertaining. Not only is it a great lesson on braising fundamentals, but it's also an excellent introduction for anyone wondering if the InstantPot is right for them. (It is.)
I love my pressure cooker. It allows me to make all kinds of meals in a manageable amount of time, and I agree that the newer versions are much better than the first few iterations. I upgraded a couple of years ago, and the difference is stark!
@@wannabe41 my old one was working okay, but it was like the second generation of the electronic pressure cookers, and I really wanted some of the newer features. Totally worth the upgrade! And I passed the old one on to someone in my Buy Nothing group who wanted to try one to see. There were several people interested when I posted it, so I was happy it would get use.
@10:48 and @14:16 this is not because of the high temperature alone. The boiling point is reduced from the depressurization. With the high temperatures inside, this is flashing the water to steam inside the meat, which will cause the meat to expand to some extent, and then contract when it gets back to atmospheric pressure. So it's not only drying it out, but it is physically mangling the meat fibers.
Fantastic video! Joe is a terrific cook and delightfully engaging presence onscreen. Really does make me want to dig my Instapot out of the back of the pantry and start using it again. Thanks, Joe and ATC!
I’d love more recipes like this with the instapot and others as well. Like coq au vin, chicken in white white sauce, turkey chili, etc. As a working dad that does all the cooking life is hectic. I have to cook for four after a busy day at work it’s nice to be able to get a good healthy dinner on the table in under an hour that tastes great.
My goodness - this video just made me want to buy an instant pot and make that recipe!! So clear so engaging so relatable… I will definitely need more videos recipes from Joe to hone my instant pot skills - please!
Just cooked my entire at Patrick's Day meal in my instant pot yesterday! Meat first... 1 hour, instead of several and the 10 lbs of corned beef was perfect! Potatoes and carrots next in the juice... Cooked to perfection in less than 10 minutes! Cabbage last for 1 minute on low pressure and it was falling apart! The steam from the last cook was pretty much enough. All that and I didn't have to turn on my HOT oven at all!
Great video! Would love to see some chicken thigh and drumsticks recipes. Also a classic beef pot roast. I love my multicooker for making chicken broth, but would like to learn more recipes! Thank you for this
This video was super fun and so informative. Fond! I learned a new word. I love Joe’s engaging entertaining style. He makes me want to be more passionate about my food preparation and now I’m feeling more confident about tackling pressure cooking.
Hey Joe! Brilliant as always!!! Question for you: In your experience, would you say the “quick-cook” benefits of the IP is worth it compared to the “low and slow” method of a quality Dutch oven in terms of final product (flavor, texture, etc)? Serious Eats demonstrates a cooking comparison which ultimately sided with the Dutch oven, but perhaps the IP can still pull out the SAME quality when following the steps as you outline here? (Link: th-cam.com/video/yAT7wjWxzJ0/w-d-xo.htmlsi=03wT6rS1Z1Q1t5PF). We appreciate all you and ATK do for the foodies of the world! ☺️
That’s a great question. I think the only time a pressure cooker is definitively better than traditional low-and-slow approach is in the making of bone stocks. Otherwise I think the lower and slower method gives you more room for really finessing food so that it can be its absolute best. However fatty, collagen-rich cuts like short ribs or pork butt or chicken thighs can be cooked with some leeway and you still get incredible results. For me it’s the speed of the things. I’ll often be able to throw together a stew on a work night with a pressure cooker and I’d never be able to do that with a Dutch oven. Thanks so much for watching and commenting!
I myself have found that the IP does not make meats as flavorful as low and slow cooking does because it's basically steaming it after braising the meat. So now I make most meals in the oven or slow cooker. The IP does have some benefits but not enough for the way I cook, which is purely for flavor vs. speed! However, it is great for cooking frozen meat if you forgot to take any out for dinner, making chicken taco meat, and the fluffiest BAKED potatoes ever. My brother loves cooking pasta and rice in the IP as he gets the same results every time...I don't eat much of either so don't use it for that. But the baked potatoes are hands down the BEST! But it took trying several recipes to find the one that really worked though...
Great video. Your volume is quieter than most videos I've watched on TH-cam. It was almost hard to hear you with non-ear-covering headphones (also not noise cancelling) with moderate background noise. Most TH-cam videos would be easier to hear. Don't need it to be blasting, just a tiny bit louder. Just a suggestion for people who are hard of hearing.
You could reduce it or just thicken it with a little corn starch or Wondra. I always wonder why they pour so much onto the serving platter, it may look good but it can be a mess to serve and will cool down faster. I am in camp gravy boat. LOL
Great video and recipe. Some useful tips for the Insta too. But I would THICKEN that jus! Perhaps it's just the midwest American in me, but it seems a waste to let it run right to the bottom of the plate.
You nail the stewing/braising process, my only problem left to solve is, the tough cut of meat I've been recently buying (from the same store) releasing too much fat/oily liquid into the stew liquid, and if I am to cool the liquid after done cooking and dump the fat layer on top, all the AROMATIC GOODIES would also follow the fat into the trash can! Is there any way to work around this, is it becoz I've been cooking for too long?? Oh, I see you're using a fat seperator here, but I still don't wanna lose all those aromatic goodies stuck to the fat.. :(
I love everyone at ATK, but there’s something about Joe that not only makes me want to immediately run to my kitchen and cook something, I also have a sudden urge to purchase a third Instant Pot. 😊
I looked at the description for the instant pot used in this video and it says the pot is made of stainless steel. It doesn't mention anything about an aluminum core. How can I know if my model, or any model, has an aluminum core?
I know this is too overkill, BUT, I just do my browning and veggies in my cast iron skillet THEN I put it all in the instant pot because of the dreaded BURN signal.
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.
Wow, I really learned a about the science and techniques of using the instant pot. Great presentation! I would love to see more about cooking different foods types of foods recipes and techniques in the instant pot as well as other appliances.
I know, fennel can be a fickle friend. Used to be a lifelong licorice hater. I learned to love fennel with spicy Italian sausage and broccoli rabe pasta. Once I registered the flavor of the seed in that combo, it was much easier to like fresh fennel. Now I love it in all uses..
I have an older instant pot, but ill try this by braising in cast iron then transferring. Mine doesn't have the quick cool ability, but the finished product looks worth the wait.
yes ma'am! It has a load of other functions so strictly it's a multicooker. The only other functions I like to use are the yogurt function (it holds milk at 110-115 F which is what ) and rice cooker.
There was someone who won Masterchef with his recipe for shortribs cooked in a pressure cooker...that inspired me to buy an InstantPot. Can't quite remember the name.. does anyone? Edited...it was Luca. and his recipe is easy to find.
Chef Joe: "I can see what you did there, well done." Anytime you can cook short ribs 90 per cent shorter than regular cooking time is a wonderful thing. More IP recipes done with a bit more challenge please.
Another great demo by Joe. I really appreciate that he is constantly providing information, not just describing his actions. He has just upped my Instant Pot cooking ten-fold. Believe it or not, my best use for the IP is hard boiled eggs. Perfectly cooked with shells that come off super easy. Sometimes in just 2 pieces.
A friend got me an instant pot a couple of years ago, I was kind of wary at first but I learned to love the set it and forget it nature of making things like broth and it's become something I use weekly. Didn't realize they had upgraded the interior with the newer ones, might have to look into upgrading.
Why I go for Instant Pot recipes over stove. ADHD. Less chances of burning the house down. There have been a few times where I forgot the stove was on (need to be on for 2-4 hours) and almost burned our house down.
Yes! you absolutely could do it in a Dutch oven (I have). It takes 2 to 2 1/2 hours for the meat to get tender. So really it's a speed thing. I've found most pressure cooker recipes can be reproduced in a Dutch.
@@josephgitter oh! 💡 I get it now! “instant pot “. .. all about speed! I have been researching to understand why so many people love them and I was confused because all the recipes I found were like those I make in my Le Creuset cookware. (Quite the investment 😐). Will you be doing more videos?
I purchased the Instant Pot partially due to ATK Reviews. Rarely am I in disagreement with ATK Reviews. However, I REALLY did not like the Instant Pot. A lot of what the review said about it is correct. However, the biggest issues for me are that I have limited kitchen storage and this is one huge-a** appliance. I intended to use it to replace my old pressure cooker (unusable because we purchased an induction range), as well as my old crock-pot. But it is so big that it just did not work in my kitchen. While many of the pluses listed in the review were correct, I found that overall it was much worse than my old pressure cooker and crock-pot. I continued trying, but finally gave it to Goodwill for someone else who is willing to fuss with it. I got a new stainless pressure cooker and replaced my crock-pot, and the food is back to excellent. Many of the things the Instant-pot is good for (cooking rice, yogurt) are not useful to me. No way would I use the giant instant pot to cook rice for 2-3 old people!
Years ago I found a raw tomato sauce marinated with raw garlic, lots of basil & cubed Brie. After marinating for a few hours, add hot pasta, the Brie melts into a sauce (usually have to microwave for a few seconds to completely melt the Brie). It’s one of my favorites I’ve been making for years without exact proportions, but I can’t get it to come out exactly right. I find the raw garlic too harsh and the sauce not as favorable as I remember. I usually also add parmesean. Any suggestions how to improve to its original greatness?
wait isn't this the guy that never talks in the Dan science segments?! he's so good on camera!! more Joe please!
Joe certainly is a natural on-camera. I'm surprised he isn't one of the regular on-camera ATK test cooks like Keith Dresser and Dan Souza.
Joe is a total natural on camera, can’t wait for more of these.
Right?!
I agree! I enjoyed the presentation of this recipe as much as the recipe itself!
Agreed, would enjoy seeing more of Joe
3214664% AGREED!!👍🏾👍🏾💪🏾🙏🏾
Super entertaining. Not only is it a great lesson on braising fundamentals, but it's also an excellent introduction for anyone wondering if the InstantPot is right for them. (It is.)
I love my pressure cooker. It allows me to make all kinds of meals in a manageable amount of time, and I agree that the newer versions are much better than the first few iterations. I upgraded a couple of years ago, and the difference is stark!
I was so surprised at the improvements!
That’s good to know. My current electric pressure cooker is working fine, but I’m tempted to upgrade.
@@wannabe41 my old one was working okay, but it was like the second generation of the electronic pressure cookers, and I really wanted some of the newer features. Totally worth the upgrade!
And I passed the old one on to someone in my Buy Nothing group who wanted to try one to see. There were several people interested when I posted it, so I was happy it would get use.
Which new version? And improvements on what specifically, could you elaborate?
We want more recipes for instapot like this from joe! :)
@10:48 and @14:16 this is not because of the high temperature alone. The boiling point is reduced from the depressurization. With the high temperatures inside, this is flashing the water to steam inside the meat, which will cause the meat to expand to some extent, and then contract when it gets back to atmospheric pressure. So it's not only drying it out, but it is physically mangling the meat fibers.
Literally nobody asked.
@@Nocturne22That doesn't stop other people. What's wrong with sharing knowledge?
@@Nocturne22Stop being a boor.
@@Nocturne22You literally sound like you enjoy being igniri
@@Nocturne22😂😂😂
Fantastic video! Joe is a terrific cook and delightfully engaging presence onscreen. Really does make me want to dig my Instapot out of the back of the pantry and start using it again. Thanks, Joe and ATC!
The ice trick for depressurization is so cool!! Thanks, joe! Can’t wait for more vids
From the title I thought Joe had to physically duel the rest of ATK. Disappointed.
Delicious food though.
I know, I know. It was sad they were too scared.
I’d love more recipes like this with the instapot and others as well. Like coq au vin, chicken in white white sauce, turkey chili, etc. As a working dad that does all the cooking life is hectic. I have to cook for four after a busy day at work it’s nice to be able to get a good healthy dinner on the table in under an hour that tastes great.
Thanks for the idea! I love the IP for getting food out for the family on a work night.
Joe knocked it out of the park! He should be a regular because he’s so well spoken and funny!
Thanks Mary!
Nobody in the world, repeat _nobody_ says "ghasket"
My goodness - this video just made me want to buy an instant pot and make that recipe!! So clear so engaging so relatable… I will definitely need more videos recipes from Joe to hone my instant pot skills - please!
Just cooked my entire at Patrick's Day meal in my instant pot yesterday! Meat first... 1 hour, instead of several and the 10 lbs of corned beef was perfect! Potatoes and carrots next in the juice... Cooked to perfection in less than 10 minutes! Cabbage last for 1 minute on low pressure and it was falling apart! The steam from the last cook was pretty much enough. All that and I didn't have to turn on my HOT oven at all!
Great video! Would love to see some chicken thigh and drumsticks recipes. Also a classic beef pot roast. I love my multicooker for making chicken broth, but would like to learn more recipes! Thank you for this
Good God, he sounds exactly like Ronnie Corbett. He should sit back in a big chair and tell a long joke.
Love this new series!!! Joe is so fun to watch and full of knowledge!
This video was super fun and so informative. Fond! I learned a new word. I love Joe’s engaging entertaining style. He makes me want to be more passionate about my food preparation and now I’m feeling more confident about tackling pressure cooking.
Thanks Carol!
Hey Joe! Brilliant as always!!! Question for you: In your experience, would you say the “quick-cook” benefits of the IP is worth it compared to the “low and slow” method of a quality Dutch oven in terms of final product (flavor, texture, etc)? Serious Eats demonstrates a cooking comparison which ultimately sided with the Dutch oven, but perhaps the IP can still pull out the SAME quality when following the steps as you outline here? (Link: th-cam.com/video/yAT7wjWxzJ0/w-d-xo.htmlsi=03wT6rS1Z1Q1t5PF). We appreciate all you and ATK do for the foodies of the world! ☺️
That’s a great question. I think the only time a pressure cooker is definitively better than traditional low-and-slow approach is in the making of bone stocks. Otherwise I think the lower and slower method gives you more room for really finessing food so that it can be its absolute best. However fatty, collagen-rich cuts like short ribs or pork butt or chicken thighs can be cooked with some leeway and you still get incredible results. For me it’s the speed of the things. I’ll often be able to throw together a stew on a work night with a pressure cooker and I’d never be able to do that with a Dutch oven. Thanks so much for watching and commenting!
I myself have found that the IP does not make meats as flavorful as low and slow cooking does because it's basically steaming it after braising the meat. So now I make most meals in the oven or slow cooker. The IP does have some benefits but not enough for the way I cook, which is purely for flavor vs. speed! However, it is great for cooking frozen meat if you forgot to take any out for dinner, making chicken taco meat, and the fluffiest BAKED potatoes ever. My brother loves cooking pasta and rice in the IP as he gets the same results every time...I don't eat much of either so don't use it for that. But the baked potatoes are hands down the BEST! But it took trying several recipes to find the one that really worked though...
I find that I prefer pot roast and stew in my InstaPot over on the stove. I also appreciate the time savings.
Great video. Your volume is quieter than most videos I've watched on TH-cam. It was almost hard to hear you with non-ear-covering headphones (also not noise cancelling) with moderate background noise. Most TH-cam videos would be easier to hear. Don't need it to be blasting, just a tiny bit louder. Just a suggestion for people who are hard of hearing.
Burn notice? You've been been blacklisted.
How does he have 0 wrinkles?! He's very distinguished looking, in the best way, but has such a baby face.
4:38 non-beef options
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?
Great Question!
You could reduce it or just thicken it with a little corn starch or Wondra. I always wonder why they pour so much onto the serving platter, it may look good but it can be a mess to serve and will cool down faster. I am in camp gravy boat. LOL
Who knew? Love this inaugural episode and love Joe! We might have to dust off our Instapot and enjoy some short ribs tonight.
I'm enjoying your YT videos even more then the PBS TV shows . Very well done. I will probably continue to make this dish in a Dutch oven .
Wait so all the negative footage is the old version but the positive is the new one......
A new IP is not in my budget. I think I will survive.
Who forced this British person to pronounce it "a-LOO-minum"? That sounds wrong in a British accent.
Love this! Could listen to Joe talk all day! Really fun video.
Love this! Super educational and comprehensive. Joe is a natural and in his element. More Joe please !!
Great video and recipe. Some useful tips for the Insta too. But I would THICKEN that jus! Perhaps it's just the midwest American in me, but it seems a waste to let it run right to the bottom of the plate.
You nail the stewing/braising process, my only problem left to solve is, the tough cut of meat I've been recently buying (from the same store) releasing too much fat/oily liquid into the stew liquid, and if I am to cool the liquid after done cooking and dump the fat layer on top, all the AROMATIC GOODIES would also follow the fat into the trash can! Is there any way to work around this, is it becoz I've been cooking for too long??
Oh, I see you're using a fat seperator here, but I still don't wanna lose all those aromatic goodies stuck to the fat.. :(
I love everyone at ATK, but there’s something about Joe that not only makes me want to immediately run to my kitchen and cook something, I also have a sudden urge to purchase a third Instant Pot. 😊
Beef has never been so tender!! Chuck roast is wonderful, add some "better than bullion" to it and gravy!! It makes a great stew!!
Fascinating! I learned a lot. Looks delicious… want to see more Joe videos please!!!
Great video. Joe is a natural on camera, bring him back soon.
Joe's come a long way from being silently submerged in a vat of cornstarch goo.
it's been a long and quiet journey.
Mmm mmm, thats a sure fine tasty bit of meat, and the short rib doesnt look bad either 😉.
More Joe please
You do not need a Multi-cooker to do this either - a stove top Pressure cooker will do just as well.
Joe is a fantastic teacher! can't wait to learn more from him
So excited for this series! Joe is such a great teacher
I missed Joe. I specifically looked for him 2 weeks ago wondering if he still worked there.
Oh no now I want to upgrade my old instant pot
I could watch Joe cook ALL DAY!!!! What a delight!
This is a new one for me, I have no choice but to make it,
It looks SOO GOOD
🏆🏆🏆🏆🏆🏆
I looked at the description for the instant pot used in this video and it says the pot is made of stainless steel. It doesn't mention anything about an aluminum core. How can I know if my model, or any model, has an aluminum core?
Does it have a thick disk on the bottom? If so, _that's_ what has the aluminum core. You can see his at 1:35.
Joe is such a great teacher! Can't wait to see more of his recipes!
I know this is too overkill, BUT, I just do my browning and veggies in my cast iron skillet THEN I put it all in the instant pot because of the dreaded BURN signal.
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.
Thank you, it's been a tough ride...😉
For some strange reason, after years of using a multi-cooker, I didn't know the ice trick. Fun video, but worth watching for that alone.
Really informative and very well presented - I can follow this! - can’t wait to try it, thanks Joe 👏
Most welcome! Thanks for watching!
Wow, I really learned a about the science and techniques of using the instant pot. Great presentation! I would love to see more about cooking different foods types of foods recipes and techniques in the instant pot as well as other appliances.
More Joe! This guy is amazing!!! Seriously, he's such a natural on camera. Get him on TV as well.
Thank you! Look out for season 24 of ATKTV - I'm super excited for it!
One more killer video - Kudos! New Cook is excellent - the Excellent ATK Crew is growing!!
I don't have an Instant Pot or pressure cooker, but I still enjoyed watching this. 🙂 (I do love beef short ribs.)
This looks amazing and Joe is so fun to watch. Looking forward to seeing more of these videos!
Hi Joe, great presentation, never used an instant pot before but I am now tempted, the food looked so delicious.
Thanks so much!
I can never find fennel that looks quite like that, and it always tastes strongly of licorice which doesnt really pair well at all.
I know, fennel can be a fickle friend. Used to be a lifelong licorice hater. I learned to love fennel with spicy Italian sausage and broccoli rabe pasta. Once I registered the flavor of the seed in that combo, it was much easier to like fresh fennel. Now I love it in all uses..
Not just fickle. What doze in de info biz say: propped. i.e., FAKE KNEWZ 😢
Great info. Another use that I’m interested in is pressure cooking beans.
I have an older instant pot, but ill try this by braising in cast iron then transferring. Mine doesn't have the quick cool ability, but the finished product looks worth the wait.
Hey Joe. Isn't this a pimped up (what we used to call a) pressure cooker? All that steam, quite scary! Dish looks delish, I'll give it a try.
yes ma'am! It has a load of other functions so strictly it's a multicooker. The only other functions I like to use are the yogurt function (it holds milk at 110-115 F which is what ) and rice cooker.
YES PLEASE give me more Joe on my screen, sleeper GOAT of the test kitchen
Some excellent information here… thank you! 🎉
Wow, a bit of drama there on pressure release valve use
Lovely recipe Joe. I am going to try it in my sear and serve slow cooker. Will look for more recipes
This lesson is so helpful. I've been too intimidated to use my Instant Pot, but seeing how to use it gives me confidence.
I really hope you do it - you can get such great results in a short time. Thanks for commenting!
There was someone who won Masterchef with his recipe for shortribs cooked in a pressure cooker...that inspired me to buy an InstantPot. Can't quite remember the name.. does anyone? Edited...it was Luca. and his recipe is easy to find.
My comment is that serving this on a flat shallow dish makes me lose all that warm soup that i like to have with my beef
Worth watching twice!
I would love see more multicooker recipes and uses. Like could you do the pepper roast in it? As the cooker says it can bake.
Chef Joe: "I can see what you did there, well done." Anytime you can cook short ribs 90 per cent shorter than regular cooking time is a wonderful thing. More IP recipes done with a bit more challenge please.
I'll be trying this with venison very soon! Hoping to justify the presence of this gadget in my kitchen.
awesome! what cut?
Another great demo by Joe. I really appreciate that he is constantly providing information, not just describing his actions. He has just upped my Instant Pot cooking ten-fold. Believe it or not, my best use for the IP is hard boiled eggs. Perfectly cooked with shells that come off super easy. Sometimes in just 2 pieces.
It's so satisfying when that happens. Thanks for watching!
That drawer microwave?!? OMG I’m so jealous.
Also Joe rocks.
First time I have watched Joe. He is great!!
Another great ATK personality. You guys rock !
Omg, I was just making a shopping list -- and short ribs are on it, so this vid is perfectly timed.
Any vegan recipes.
Yes! Some are coming up in episode 2….
MORE JOE AND INSTAPOT PLEASE!!!❤
I hollered from the preview
Fantastic tutorial, time to unpack my instapot
I need to be watching these vids with a bib. The drooling reflex is STRONG!
A friend got me an instant pot a couple of years ago, I was kind of wary at first but I learned to love the set it and forget it nature of making things like broth and it's become something I use weekly. Didn't realize they had upgraded the interior with the newer ones, might have to look into upgrading.
It's a shame me haven't advanced enough to use the metric system 🙈
The best video on multi cookers. Thanks
I don’t enjoy cooking but I really enjoyed watching Joe cook. He’s a natural.
Why I go for Instant Pot recipes over stove. ADHD. Less chances of burning the house down. There have been a few times where I forgot the stove was on (need to be on for 2-4 hours) and almost burned our house down.
That is a really excellent reason. Sometimes it’s just so nice to set and forget something without having to check if it’s cooked yet.
Love the ice trick. And the white board in the test kitchen. Nicely done.
Love this recipe and it looks delicious… but I could do everything he just did in a Dutch oven. Where is the benefit of the instant pot?
Yes! you absolutely could do it in a Dutch oven (I have). It takes 2 to 2 1/2 hours for the meat to get tender. So really it's a speed thing. I've found most pressure cooker recipes can be reproduced in a Dutch.
@@josephgitter oh! 💡 I get it now! “instant pot “. .. all about speed! I have been researching to understand why so many people love them and I was confused because all the recipes I found were like those I make in my Le Creuset cookware. (Quite the investment 😐). Will you be doing more videos?
@@alexsandra9000yes! There’s one coming out every month.
Sauce??? You know you mean gravy!
Great video!
I'm hearing that drum and bass between segments.
Love this guy!
I love making soups in my insta pot.
Joe!!! Where have you been my whole life????
How to cook ox tails in instant pot
I purchased the Instant Pot partially due to ATK Reviews. Rarely am I in disagreement with ATK Reviews. However, I REALLY did not like the Instant Pot. A lot of what the review said about it is correct. However, the biggest issues for me are that I have limited kitchen storage and this is one huge-a** appliance. I intended to use it to replace my old pressure cooker (unusable because we purchased an induction range), as well as my old crock-pot. But it is so big that it just did not work in my kitchen.
While many of the pluses listed in the review were correct, I found that overall it was much worse than my old pressure cooker and crock-pot. I continued trying, but finally gave it to Goodwill for someone else who is willing to fuss with it. I got a new stainless pressure cooker and replaced my crock-pot, and the food is back to excellent. Many of the things the Instant-pot is good for (cooking rice, yogurt) are not useful to me. No way would I use the giant instant pot to cook rice for 2-3 old people!
Years ago I found a raw tomato sauce marinated with raw garlic, lots of basil & cubed Brie. After marinating for a few hours, add hot pasta, the Brie melts into a sauce (usually have to microwave for a few seconds to completely melt the Brie). It’s one of my favorites I’ve been making for years without exact proportions, but I can’t get it to come out exactly right. I find the raw garlic too harsh and the sauce not as favorable as I remember. I usually also add parmesean. Any suggestions how to improve to its original greatness?
Joe is fantastic ❤