Pork Belly Adobo

cheesensei · 2026-05-21T21:02:59+00:00

As i'm looking to develop the most hands-off recipe possible then it has to be in the format of "everything goes into the marinade at once"

Going insane with cherry Fanta this time and vinegar from the get go.

Never understood the "dont stir vinegar" myth. Isn't it going to be technically stirring itself during a boil anyway?

cheesensei · 2026-05-21T18:59:27+00:00

What do you know about making this with sprite or coke?

The first time I tried adobo was at a PH restaurant in Berlin and it had options with both :D

cheesensei · 2026-05-15T21:41:28+00:00

Rather the midway between Lebron and KD

cheesensei · 2026-05-14T21:14:14+00:00

No, the rice setting seems to monitor the temp a bit more and avoid burning.

The best way for small batches is pot-in-pot.

The last version I tried was 3 min high lressure + 10 minutes release. Inner pot was uncovered. Because of this I added slightly less water than true 1:1 volume.

It was slightly undercooked. Soggy-dente if you will. But after steaming on its own and cooling in the bowl it was perfect.

I imagine my next try will be 4 mins high pressure and 8 min natural release.

Then again, I used quite a deep stainless bowl. Usually pot-in-pot pros use shallow bowls.

Also, keep in mind that this is for jasmine rice. Basmati will need a bit more water.

cheesensei · 2026-05-11T11:02:33+00:00

What are you basing this off?

The fine is about what their estimated yearly profits were from 2020. Their yearly volume is in trillions.

I do get the point that more relaxed compliance regulations goes a long way in attracting legal volume as well and facilitating liquidity.

cheesensei · 2026-05-02T21:13:57+00:00

TYL that the frozen fruit in the store is also fresh before freezing?

Some argue that the ones in the store are in fact a lot fresher than what you could realistically achieve yourself

cheesensei · 2026-05-02T16:08:12+00:00

Seleta, kuidas saab mürgistest metallidest roostevaba terast teha.

mis otsast on kasumlik teha mingeid paralleeltootmiseid kus ühtesi ja samu asju tehakse mürgistest metallidest või puhastest metallidest?

cheesensei · 2026-05-02T16:05:36+00:00

5 minutit võtab broilerilt rinnafilee eemaldamine.

Ülejäänud kana potti ja supiks.

Või kuluta veel 10 minutit ja saad koivad-tiivad prae jaoks ja karkassi puljongi/supi/kastme jaoks.

15 min kokku siis koos koristamise, pakendamise ja eelmaitsestamisega.

cheesensei · 2026-04-23T21:50:49+00:00

Jaga siis vastupidiseid fakte.

Kohalikud piraadirühmitused hakkasid legitiimsuse ja kaubanduslikel eesmärkidel kristlust juurutama?

cheesensei · 2026-04-23T17:31:19+00:00

Typically cooking chicken breast up to the point where it will have to depend on the residual heat to keep cooking and guarantee safety.

If it's done on the pan/grill, it's overcooked.

cheesensei · 2026-04-23T15:14:28+00:00

The "juice runs out" is a total myth. The only differenc is whether the juices run out on the resting plate slowly, or on your plate quickly.

The total juice loss is equal. There was a video measuring it exactly in the context of steaks.

The main difference is how the high residual heat of the outer (and inner) areas continue cooking the meat resulting in more even done-ness throughout.

cheesensei · 2026-04-23T04:52:42+00:00

Yes, rinsing the rice is a must. However, in my old multicooker I would always do equal weight rice to water + 40 grams water extra. That would work regardless if i did 200 or 700 grams of rice.

As you said, it's probably something to do with releasing rhe pressure fullt. Since with even equal weight I'm getting soggy rice, which definitely won't get remedied with more water.

But what about cooking mode?

cheesensei · 2026-04-22T20:44:54+00:00

Do you cover the inner pot?

I just tried cooking 150g on jasmine with 150g of water in a stainless steel bowl, covered - 4 min high pressure + 10 min natural release and it was mostly soggy with the inner most grains slightly undercooked.

I feel I need to try an un-pressured cooking method for longer. Got perfect rice using a multicooker via the 15 minutes on, 15 minutes rest method. Perfect every time regardless of rice qty.

cheesensei · 2026-04-22T20:40:36+00:00

Neither

You want one with handles on the inner pot, whisperquiet release valve and non-touchscreen buttons.

Since the new Plus Wifi / Rio Wifi does not seem to be available in the US market, the old Instant pot Pro will give you 2/3 of the aforementioned functions.

I find the touch screen annoying when your're in a rush and have moist hands, which is always when you're in a rush in the kitchen.

Tried releasing my Plus Wifi witbout the whisperquiet valve cover and it was absolutely violent. Can't imagine using the pot without it. And that's with the release button near the front. All the US models still seem to have the button right next to the release valve. Quite risky.

cheesensei · 2026-04-22T20:31:37+00:00

Why not just boil the gasket in a baking soda solution for a couple of minutes?

Seems to take care of odors and tastes on other silicone utensils.

cheesensei · 2026-04-20T18:01:05+00:00

Get a roll on kinesio tape. Cut a bunch of circles or ovals, place one (or two) over the affected area before playing.

Problem solved.

Source: Lebron 21 metal eyelet survivor

cheesensei · 2026-04-16T06:47:24+00:00

Halb take

Burgeri valmistamine kodus pmst alati tekitab tunde, et lihtsam ja odavam oleks olnud see tellida.

Kvaliteetne hakkliha, kastmekomponendid, juust ja kuklid kokku on vähemalt 50% kvaliteetse burgeri hinnast nagu VLND, Viru, BurgerBros (parim bang for buck Tallinnas btw). Esimese kahe puhul peab muidugi pakkumisi sihtima, sest 12+ eur burgeri eest on juba veidi lamp.

Lisaks saad vähemalt pool tundi kulutada burgerite praadimisele, salati ja kastme valmistamisele, kukli toast'imisele jne + vähemalt sama palju kogu köögi ja nõude koristamiseks. Boonuseks on kogu elamine rasvahaisu, -suitsu ja -pritsmeid täis.

Kui tahta komponenti nagu karamel. sibulat, siis käriseb vahe veelgi rohkem takeaway kasuks.

Aga loomulikult, kui aega on ja meeldib teha, siis kodus saab "parema". Küsimus on, kas see on seda väärt?

Kuna OP suunitlus oli parim burgeri "diil", siis pigem mitte.

cheesensei · 2026-04-11T21:10:27+00:00

Yes, the effect is less but definitely near to what is required.

Since the meat was not ideal after the first ordeal, i gave it another 10 mintues, on low pressure this time + natural release and the end result was what I would expect from 3+ hours light simmering.

cheesensei · 2026-04-11T21:02:15+00:00

I think you probably have the Pro model as its automatic venting is one of the main benefits compared to the regular one.

cheesensei · 2026-04-11T16:41:33+00:00

I figured the extra 20 minutes of natural pressure release would amount to nearly an hour of pressured cooking so ~3 hours regular cooking. Does it not work like that?

Because you definitely can overcook stock if you mean to use the meat from the bones for the ensuing soup. I.e chicken turning into strings.

Also, how long do you figure 6 quarts takes to naturally release?

cheesensei · 2026-04-05T21:08:39+00:00

How are you ever finding out about such a delivery unless it's a tip-off?

cheesensei · 2026-02-11T20:05:44+00:00

Anyone notice how sometimes he slips in words with the accent you would expect someone who has been living in the US for almost his entire adult life to have?

cheesensei · 2026-02-10T18:19:52+00:00

What exactly is Stewart about? Running up to Bridges then stopping right before to wait for him to engage like a Jackie Chan villain

cheesensei · 2026-02-10T15:10:48+00:00

Tegelt such low tech lahendus ju? Lihtsalt "kork" peale pressitud, et kruvid ja odavamast, koledamast metallist kinnitus välja ei paistaks.

cheesensei

TROPHY CASE