Wednesday, February 15, 2017

DRIVE BY RECIPE FOR Crispy Crunchy Chicken Wings that you start in the Pressure Cooker, I did them in my Instant Pot

I love chicken wings, I hate guessing when they're done.  I don't like them baked, too much flipping and paying attention to.  I guess I think of chicken wings as bimbo food...pretty to look at but too much of a pain in the rear end to deal with regularly.  THEN I thought to myself, "hey, self, we have electric pressure cookers........." and my chicken recipe was born!

This goes fast, there's not many pictures because I was cooking instead of taking pictures but trust me on this one, go do it...  seriously.  No, there's not amounts here, this is a method!  Use it as a jumping off point!


(then into the fryer) 


chicken wings
salt, pepper, garlic powder, onion powder, seasons of your choice
corn starch


Get some whole chicken wings, c'mon they're so much cheaper.
Cut the little nubby end off and put into a bag for stock later, seriously, save them!

PUT 2 cups of water in the pressure cooker liner and a steamer basket above.
Split the wings in half and drop in a steamer basket of your electric pressure cooker. Don't pack them tightly but just drop them in so it's sort of an even couple of layers.
The package I had was 10 wings, so 20 pieces.  You could probably do up to 30 pieces at a time without over crowding.

LOCK AND LOAD and set to HIGH pressure for 15 minutes.

In a large bowl combine a 1 cup each of flour and cornstarch.  Season heavily with salt, pepper, garlic powder, onion powder and whatever dry seasonings float your boat.

Put about 2 inches of plain oil (or lard) into a deep sided pan and heat on medium.

When the pressure cooker dings, release the pressure and carefully take the wings out, I just lifted the basket, and leave them to air dry a little bit, while the oil heats to 375, it only takes a few minutes.

Toss the wings in the flour mixture and carefully put them into the hot oil. Cook them in batches, they don't take long at all and you don't want to crowd the pan or lower the temperature of the oil.  IF you have a deep fryer, you can use it, of course, but don't overfill the basket.

Remember, they are completely cooked so this is purely for crunch and beauty.

Don't mess with them in the oil, put them in and leave them till you see brown around the sides, then flip and cook the other side.

Lift out and drain, season again with salt if you'd like then EAT THEM!!!!!!!!!!

They are so tender and juicy and crunchy all at the same time.  They are super fast (for wings), no fuss, the cook is easy and you can do other things while they cook, the fry is FAST and the wings are crunchy crispy delicious.

Go, do it, now!



PITA BREAD for every day, 2 hours from idea to eating and did I mention how delicious they are? stuffed with EVERYTHING!

I have a couple of pressure cookers, one Nesco and one Instantpot.  I make mountains of tender fall off the bone fall apart meat in them pressure cookers.

Oh and yes, ALL electric pressure cookers are basically the same, don't fall for the hype, the only thing different is some preset buttons, the numbers of button and on yogurt function that you can recreate in a crockpot.  THAT being said, I make a lot of tender stuff and sometimes, you want something to HOLD the stuff that isn't a tortilla.  No offense to the tortilla fans.

Enter the PITA BREAD, yeah baby, I have been futzing with this recipe for a really long time and now it's ready for it's close up.  I prefer using pita for sandwiches and wraps because I have the choice of opening it and using the pocket OR not cutting it and having a fatter version, more like a naan, which by the way, if you spread these with butter and/or garlic you will think you're eating the best naan on earth.  BUT, as usual, I digress.

Another bread moment is that yes, you DO need to go get a small digital scale.  They are CHEAP and they really do help with consistency in breads.  Flour is scooped differently by all of us and using a scale is just easier, better and go get one.  I have the KAMENSTEIN DIGITAL FOOD SCALE  (NO, they don't pay me for recommendations, no one does) and I love it, I got it at Costco for $10? a couple of years ago, they have great customer service, I think I blogged about it.  THAT is the scale to get if you're looking for my input.

This recipe is fabulous because from thinking about it to eating it, it's about 2 hours and a bit maybe? depending on how warm your kitchen is.  This is a keeper and you need to go make it.



375 grams all purpose flour
1 tsp salt
8 g yeast
250 +/- water, slightly better than room temperature
(IF you want to get chefy, you can add some dried flavorings, like onion powder or garlic powder or herbs)

IN a food processor, or large bowl, combine the dry ingredients.  Add 1/2 of the water and stir, mix and gradually add water until a soft, supple, slightly sticky dough forms.  Knead with machine (or by hand if you're so inclined) until it's a smooth dough.

Cover, leave to rise till double.  Maybe 45 mins?

PREHEAT OVEN TO THE HIGHEST SETTING with either unglazed quarry tiles in there (that's what i use) OR with a pizza stone OR with an inverted cookie sheet.  SEE, no reason not to make these.

Divide into 8 balls, approximately 80g each, leave to rest about 20 minutes.

Flour counter and roll each ball to 5-6 inch diameter and transfer in batches, to the screaming not oven.
Bake 3 minutes until puffy, remove to a towel.


These are soft, chewy, have a great pull and a great flavor, yeah, it's all that.  Pretty easy and rather impressive if you ask me.


Mix the flour, yeast and salt together in a bowl.  Add about 3/4 of the water and start mixing on slow

Gradually add more water until a shaggy dough forms, turn the speed up to 4 and let it go about 5 minutes.  It will form a soft, smooth, slightly sticky dough. Add 1 TB flour to the bottom of the mixer to coat the dough, it's just a thing I do instead of flouring a board and rolling it :D

 See, it's not much flour at all, turn the machine on 1 and let it go 10 turns or so to coat the dough, form into a ball, see how it's not sticking to your hands now !?

 Pop the dough back into the bowl, there's a little flour in there still to help it not stick, cover it and leave it to double.  when it's almost doubled, TURN YOUR OVEN  (with the stones or cookie sheet inside) TO THE HIGHEST SETTING TO START IT PREHEATING, YOU NEED IT SCREAMING HOT. Mine goes to 500 so that's where it's set.  It usually takes about 30 mins to preheat so when the dough it almost doubled is a good time to do it.
Ahhh, look at that doubledness!

Divide the dough into 8, roughly 80 gm each.  Roll them into balls and cover loosely, leave about 15 mins to relax.

I dip the balls in flour then roll them out to about 5-6 inches around. I have a small oven so can only really cook 2 at a time, straight on the tiles.

Ooooh, oven puffiness!  I cook them 2 at a time for 3 minutes. They STAY puffy for a while out of the oven too, so exciting, yeah, I love puffiness!

AND inside, look at that huge pocket ready for stuffing with whatever you love, hot or cold, any meal of the day, these are soft, tasty, chewy, and absolutely a bread that needs to be on your short list repertoire!

go make them... now!


Tuesday, January 24, 2017

PressureCooker Instant Pot Creme Brulee because ... just because

I absolutely love creme brulee, seriously, I order it at every restaurant simply because the rich cool soft texture against that shatteringly crisp caramel top is as close to my idea of culinary heaven you can get to.  THAT being said, I also make a mean creme brulee, today I'm going to show you my two cheater methods.  ONE is that I make the custard in the pressure cooker, no it's not faster but it IS easier and there's no actual cooking or supervision involved, press a button and go do you nails or eat bonbons or whatever else the world thinks we stay at home moms do.  TWO is the best secret method of making the topping to brulee in the whole entire world, I'm about to share the best secret ever.  So, without much more ado, let's get to my creme brulee.




4 egg yolks
1/4 scant cup of sugar
2 cups cream or cream/half&half combination
tsp vanilla
pinch of salt


3/4 cup sugar
2 TB water


Put 2 cups of water in the pressure cooker and place a trivet in the bottom.
IN a bowl, combine the custard ingredients, mix well and divide between four ramekins.
Cover each loosely with a piece of tin foil, place in cooker,
HIGH PRESSURE for 10 minutes
TURN off cooker when the timer goes off and let pressure come down naturally, about 10 minutes.
Remove ramekins from cooker, leave to cool to room temperature then put in the fridge for at least 3 hours.


Combine the sugar and water in a microwave safe bowl, cook until a dark caramel color.  Mine took 5 mins, 30 seconds.
Immediately pour the caramel onto a silpat or non stick sheet.
**I'm NOT even going to go on at length about how stinking hot this is and how badly you'll be burned if you're not careful**
Leave to cool completely and harden, put in a blender or food processor and turn it into dust.
THIS is what you'll sprinkle and brulee on the custards, trust me, you're going to love it!

I'll add the final brulee video when I do it later today but I wanted to get the recipes and videos up for the custard and toppings...  yeah, this is going to be good


PressureCooker Instantpot Oatmeal for one, just regular ole' oatmeal, not steel cut or overnight, just breakfast, or lunch, or dinner!

I really like oatmeal, I don't care for steel cut oats and their dramatic cooking requirements.  Ok, it's not that dramatic but I don't have it in me to prepare the night before for breakfast.  I buy the cheap "regular" oats, not the quick cooking or instant, it's the "Old Fashioned Oats, cooks in 5 minutes" version.

I wanted to make a single bowl of oatmeal, I didn't want to cook for a crowd or prep ahead or make any for freezing, I just wanted breakfast.  I am going to share with you the single bowl version of oatmeal cookery in the Instant Pot although I do know it works the same in all the electric pressure cookers.



2 cups water
1/2 cup oats (oatmeal)
1 cup water
pinch of salt
topping of your choice; it's light brown sugar around these parts that melts in and makes the prerequisite brown sugar puddles that makes oatmeal the king of breakfasts. OR well actually if you pour golden syrup on it, that always fixes anything that ails you so pick what you like!


Put 2 cups of water in the liner of the instant pot and put the trivet in there

Combine the oatmeal, 1 cup of water and pinch of salt in a bowl, any microwave safe bowl, I use my Ikea 365 bowls, the're deep and I just like them.

Put the bowl on the trivet, hit MANUAL PRESSURE and HIGH PRESSURE FOR 10 MINUTES.

Quick release, reach in there with a towel and stir and add your toppings and THERE you go, perfect every.single.time.


Mix the water, oatmeal and salt, stir

Be sure its on 'seal' and set manual, high pressure, 10 minutes.  When it BEEPS, turn it off and quick release, oooooh, it looks like oatmeal!

Remove from pot, stir and top with whatever makes you happy...

There you go, pressure cooker oatmeal for one! in the same bowl, perfect.  I love anything that doesn't include pre planning, prep or sharing! HAHAHA  

OH and yeah, it sure does take longer than just cooking it BUT I can pop it in, walk away and have a coffee, deal with dogs, chickens, start my book, have a bonbon or just do NOTHING while it cooks, this isn't about time, this is about convenience and in the morning, I need all the convenience I can get.