WTF Cookbook
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I've been making stock in the Instant Pot for eons. Works great.
I even copied over the recipe I posted on the old WTF many years ago:
https://wtf.coffee-room.com/post/6949
I could definitely see the rotisserie chicken version, though, and especially the part about breaking up the meat into smaller pieces. Will definitely give it a try.
Dicing up the veg is also a new twist. I’ve never seen anyone do that.
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Not only dicing, but sauteing before adding the liquid ingredients. It adds a lot of depth of flavor.
Julia Child does the roasting thing to make turkey gravy for her deconstructed roast turkey. It makes fabulous gravy.
https://www.bigoven.com/recipe/turkey-gravy-for-julia-childs-stuffed-turkey/2957731
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I user to make a vegetation stock (and pressure canned it) just keeping all my veggie scraps (including onion skin) in a bag in the freezer (no cruciferous veg). Once I had a large freezer ziplock full I put it in our large crockpot and filled to the top with water. 6-8 hours later I strained the stock and either froze or pressure canned it. I loved having it around and someday I’ll probably go back to making it.
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Kitchen hack. Ways to use parchment paper. Love the guy's accent.
Link to video -
BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to video -
Chris Young is an interesting guy. Engineer turned Michelin chef, trained under Blumenthal - about as good as it gets.
He apparently makes his living now via YouTube vids and selling elaborate thermometers. Normally I wouldn’t like the ads but he keeps them short and the thermometer looks cool enough that I want one.
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BTW, Chris Young, the guy whose video on rotisserie chicken stock that @steve-miller posted, has some other great videos. Like this one on the best frying pan. @bernard might be interested.
Link to videoThis video is outstanding!
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I just made this. It's super good. The ingredient amounts don't seem to be enough while preparing it, but it comes out perfect. I don't have Korean chili flakes so I used Chili Crisp, and it's wonderful.
Korean Carrot Salad
1 lb carrot 1 tsp kosher salt 1.5 tbsp sugar 2 tbsp white vinegar (I used rice vinegar) .5 tbsp Korean chili flakes (gochugaru), or .25 tsp cayenne pepper + 1 tsp paprika 3 tbsp oil 1 tbsp minced garlic Peel the carrots and cut them into thin strips. I used my food processor. Put the carrots in a bowl, sprinkle with salt, and let them sit for 10 minutes to wilt. Mix in the sugar, vinegar, and chili flakes. ( or cayenne pepper and paprika). Toss well. Heat the oil over medium-low heat and sauté the garlic until it becomes aromatic (don't burn it!). Pour the warm garlic oil over the carrots and mix.Serve warm or cold.
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Nothing like a red wine braised pot roast on a cold Saturday. I added a fennel bulb and mushrooms
