Gravy's Cooking Thread

Lanx · 2026-08-17T09:09:52-0400

Nabi said:
Anyone try this recipe? Thinking about getting an instant pot to try this out. Any recommendations for a good store bought stock?

aren't you kkorean? instant pot is best for stock and bone recipes like sagol gukmul and seolleontang(i make a tomato version), you don't necessarily need an instapot, most high end rice cookers use pressure cooking now, my cuchen does Cuchen 6-Cup Premium IH Pressure Rice Cooker with 304Ti Stainless Steel Inner Pot, Dual High/Non-Pressure Modes, Voice Guide & Auto Steam Clean, i honestly don't know how well it will work for stock if the rice cooker is lined w/ something like teflon, stainless is your friend.

Nabi · 2026-08-17T09:31:23-0400

Lanx said:
aren't you kkorean? instant pot is best for stock and bone recipes like sagol gukmul and seolleontang(i make a tomato version), you don't necessarily need an instapot, most high end rice cookers use pressure cooking now, my cuchen does Cuchen 6-Cup Premium IH Pressure Rice Cooker with 304Ti Stainless Steel Inner Pot, Dual High/Non-Pressure Modes, Voice Guide & Auto Steam Clean, i honestly don't know how well it will work for stock if the rice cooker is lined w/ something like teflon, stainless is your friend.

I don't cook Korean food. For the few times I crave army stew, the packaged sagol stock is good enough. I don't eat much rice either so I have a tiny regular rice cooker. I think i'm gonna get an instant pot since it also does slow cooking for pot roast and lazy pulled pork.

Lanx · 2026-08-17T09:37:46-0400

Nabi said:
I don't cook Korean food. For the few times I crave army stew, the packaged sagol stock is good enough. I don't eat much rice either so I have a tiny regular rice cooker. I think i'm gonna get an instant pot since it also does slow cooking for pot roast and lazy pulled pork.

just get the most basic one unless you want to do shit like make yogurt

Furry · 2026-08-17T09:39:43-0400

Nabi said:
Anyone try this recipe? Thinking about getting an instant pot to try this out. Any recommendations for a good store bought stock?

Haven't seen that recipe, but I have comments. I've always turned my chicken carcasses into stock/broth, and have posted about it here. There's usually around a 1/3 of the meat left when I do it. Wasting good meat seems stupid. Wing bones are another good source. He also says half a carrot and half an onion, but there's like 2 onions and celery in his pot at the start, and you always use carrot+onion+celery in something like this. He also peels them, but somewhere in the depths of my mind I remember that you should NOT peel carrots in a recipe like this. I also usually toss garlic herbs in, and he doesn't say a time to aim for in the recipe. Conventional wisdom is around 1-2 hours, but I aim for about 3. I think I posted at some point my experiences with different time lines and why I prefer a richer broth at 3 hours. Maybe with wasting all that meat 1.5 hours would be fine.

Dr.Retarded · 2026-08-17T10:07:37-0400

Furry said:
Haven't seen that recipe, but I have comments. I've always turned my chicken carcasses into stock/broth, and have posted about it here. There's usually around a 1/3 of the meat left when I do it. Wasting good meat seems stupid. Wing bones are another good source. He also says half a carrot and half an onion, but there's like 2 onions and celery in his pot at the start, and you always use carrot+onion+celery in something like this. He also peels them, but somewhere in the depths of my mind I remember that you should NOT peel carrots in a recipe like this. I also usually toss garlic herbs in, and he doesn't say a time to aim for in the recipe. Conventional wisdom is around 1-2 hours, but I aim for about 3. I think I posted at some point my experiences with different time lines and why I prefer a richer broth at 3 hours. Maybe with wasting all that meat 1.5 hours would be fine.

My only take away from the video was using an instant pot to make it. I've got one rhat I had gotten from HEB on clearance and I think I paid maybe 60 bucks for it. I've only ever used it twice and it was mainly to do mashed potatoes.
I never consider doing something like a pot roast in it when I can just do that in a dutch oven and make use of the fond.

It also irritated me and I'm glad I wasn't the only one that he peeled the carrots and onions, plus the lack of a full mirepoix. It's a damn stock, just chop it up rough and throw it in. Also why wouldn't you use the bones and the carcass.

The recipes probably just meant for women and people that don't know anything about cooking and they bought an instant pot because it's gimmicky.

Furry · 2026-08-17T10:13:46-0400

Dr.Retarded said:
My only take away from the video was using an instant pot to make it. I've got one rhat I had gotten from HEB on clearance and I think I paid maybe 60 bucks for it. I've only ever used it twice and it was mainly to do mashed potatoes.
I never consider doing something like a pot roast in it when I can just do that in a dutch oven and make use of the fond.

It also irritated me and I'm glad I wasn't the only one that he peeled the carrots and onions. It's a damn stock, just chop it up rough and throw it in. Also why wouldn't you use the bones and the carcass.

Making a stock is where the instapot is a god tier accessory. I use it almost every week to turn meat trash into stock. Never throw away those bones and trimmings without extracting the meat juice first.

The other thing it's awesome at is pre-cooking tough meats. You can turn even chuck tender into something unctuous with enough time in an instapot.

Lanx · 2026-08-17T10:22:14-0400

Dr.Retarded said:
My only take away from the video was using an instant pot to make it. I've got one rhat I had gotten from HEB on clearance and I think I paid maybe 60 bucks for it. I've only ever used it twice and it was mainly to do mashed potatoes.
I never consider doing something like a pot roast in it when I can just do that in a dutch oven and make use of the fond.

It also irritated me and I'm glad I wasn't the only one that he peeled the carrots and onions, plus the lack of a full mirepoix. It's a damn stock, just chop it up rough and throw it in. Also why wouldn't you use the bones and the carcass.

The recipes probably just meant for women and people that don't know anything about cooking and they bought an instant pot because it's gimmicky.

instant pot isn't gimmicky, it's amazing, i had been using old stove top pressure cookers, pretty sure it was faberware. it was annoying to baby it. make sure all the stock is boiling, then cover and seal, then just stare at it until it reaches pressure and locks, and then turn down the flames to nothing, or you blow the shit.

with the instant pot you just throw everything in the pot, close the lid, turn it on and walk away. (maybe you want to help it along by putting in hot/boiling water to start)

Dr.Retarded · 2026-08-17T10:27:27-0400

I guess the next time I go to make stock I'll have to bust it out. I'm just so used to doing it in my big heavy steel stockpot, but like I said that was the one takeaway I got from the video to make a stock even though his looked pretty lackluster and meant for people that don't know how to boil water.

I just don't make stock very often because you got to babysit it, but if instapot solves that, I can see why it's useful.

Burns · 2026-08-17T10:32:01-0400

Nabi said:
Anyone try this recipe? Thinking about getting an instant pot to try this out. Any recommendations for a good store bought stock?

If you have a big pot already, I'd try to just make stocks the old fashion way instead of buying a pressure cooker just to cook stocks that you don't even know if they are going to taste better. Plus, a bigger pot would cook much more than the smaller instapot, which you can then freeze and have ready to go, just like store bought.

Here is a well liked Chef showing how to make a simple stock from raw (he also has other more advanced tutorials, like THIS roasted one):

More advanced stocks (two chicken, one beef, vegetable, fish, and shellfish) from Fallow showing already roasted chicken in the recipe (Michelin star restaurant in UK):

Also, properly caramelized onions in anything makes a world of difference (used in Fallow beef stock). They have a few recipes that show how they caramelize them, like THIS one at the beginning, or THIS Youtube short using a slightly different method with a cartouche.

Furry · 2026-08-17T10:32:34-0400

Dr.Retarded said:
I guess the next time I go to make stock I'll have to bust it out. I'm just so used to doing it in my big heavy steel stockpot, but like I said that was the one takeaway I got from the video to make a stock even though his looked pretty lackluster and meant for people that don't know how to boil water.

I just don't make stock very often because you got to babysit it, but if instapot solves that, I can see why it's useful.

It's not just the ease. Super high pressure breaks down a lot of the stuff in a couple hours that would take literally 24 hours on a regular pot to break down. Not only is it easier, but also simply better.

Burns · 2026-08-17T10:38:56-0400

Dr.Retarded said:
I guess the next time I go to make stock I'll have to bust it out. I'm just so used to doing it in my big heavy steel stockpot, but like I said that was the one takeaway I got from the video to make a stock even though his looked pretty lackluster and meant for people that don't know how to boil water.

I just don't make stock very often because you got to babysit it, but if instapot solves that, I can see why it's useful.

After watching the Fallow video, I don't see how you get away babysitting the stock and skimming off the fats if you want the best stock/broth you can get.

Dr.Retarded · 2026-08-17T10:51:01-0400

Burns said:
After watching the Fallow video, I don't see how you get away babysitting the stock and skimming off the fats if you want the best stock/broth you can get.

I mean maybe that's why he wasn't throwing bones in, and just using the meat so he was getting less impurities floating to the top. I just know if I ever make it, it's a weekend project, but it's totally worth it. I mean I guess you could skim off the impurities once it's done and the instapot, and then set it in the fridge, and once the fat congeals skim that often use it for something else.

Furry does seem to know his way around the kitchen, so I think the next batch I will give the instapot a whirl and see how it comes out. I mean if it doesn't take me but a few hours versus an all-day process, if I screw something up, or if it's just serviceable it won't be a waste of time.

I'm just so used to the traditional stockpot method, and that's why I just don't make it all the time I guess it's definitely in labor intensive.

Furry · 2026-08-17T11:04:10-0400

Dr.Retarded said:
I mean maybe that's why he wasn't throwing bones in, and just using the meat so he was getting less impurities floating to the top. I just know if I ever make it, it's a weekend project, but it's totally worth it. I mean I guess you could skim off the impurities once it's done and the instapot, and then set it in the fridge, and once the fat congeals skim that often use it for something else.

Furry does seem to know his way around the kitchen, so I think the next batch I will give the instapot a whirl and see how it comes out. I mean if it doesn't take me but a few hours versus an all-day process, if I screw something up, or if it's just serviceable it won't be a waste of time.

I'm just so used to the traditional stockpot method, and that's why I just don't make it all the time I guess it's definitely in labor intensive.

I used to just throw the rotisserie chicken carcass in the trash. I hate wasting food, which was the main reason I started making stock like this. The big reason you don't have to worry about babying an instapot stock is the fact that an instant pot does not boil when it cooks. Anything that needs to be skimmed just floats to the top to sit and wait there.

The big caveat is do a natural pressure release. Don't quick cool it or use the little flapper to let the air out. The stock will boil violently in the pot if you do that, which will degrade the quality. Also, it makes your house smell amazing. I usually do it in the morning. Turn on the saute function and cook/carmelize your mirepoix first, then once that's done fill the thing up and close the lid. Set and walk away. It's usually done around lunch time, though I'll let it sit in the fridge overnight usually before skimming/straining.

There's usually only two-three tablespoons of chicken fat to skim.

BrutulTM · 2026-08-17T11:04:19-0400

Nabi said:
I don't cook Korean food. For the few times I crave army stew, the packaged sagol stock is good enough. I don't eat much rice either so I have a tiny regular rice cooker. I think i'm gonna get an instant pot since it also does slow cooking for pot roast and lazy pulled pork.

The instant pot isn't a great slow cooker. It only has heating elements at the bottom unlike a crock pot which has them on the sides as well and the thin stainless pot doesn't heat as evenly as the ceramic in a crock pot. The big lid also traps too much steam, although you can get a vented glass lid for it.

Nabi · 2026-08-17T11:08:41-0400

Dr.Retarded said:
My only take away from the video was using an instant pot to make it. I've got one rhat I had gotten from HEB on clearance and I think I paid maybe 60 bucks for it. I've only ever used it twice and it was mainly to do mashed potatoes.
I never consider doing something like a pot roast in it when I can just do that in a dutch oven and make use of the fond.

It also irritated me and I'm glad I wasn't the only one that he peeled the carrots and onions, plus the lack of a full mirepoix. It's a damn stock, just chop it up rough and throw it in. Also why wouldn't you use the bones and the carcass.

The recipes probably just meant for women and people that don't know anything about cooking and they bought an instant pot because it's gimmicky.

This is the chicken stock recipe they use at The Fat Duck. He did use the bones as well. And he chopped up the veggies and shredded the meat for more surface area. If the stock is boiled, theyll break down and cloud the stock, but since no boiling in the pressure cooker, it wont break down and you can extract flavors faster. I will probably add some celery though when I try this.

Dr.Retarded · 2026-08-17T11:26:25-0400

Nabi said:
This is the chicken stock recipe they use at The Fat Duck. He did use the bones as well. And he chopped up the veggies and shredded the meat for more surface area. If the stock is boiled, theyll break down and cloud the stock, but since no boiling in the pressure cooker, it wont break down and you can extract flavors faster. I will probably add some celery though when I try this.

He didn't use the bones, or at least it didn't look like he did, otherwise you would have seen a big damn rib cage sitting there when he dumped the meat in. If you watch the video again when he's shoveling in the meat, it doesn't look like there's a bone present at all.

Nabi · 2026-08-17T12:00:43-0400

Dr.Retarded said:
He didn't use the bones, or at least it didn't look like he did, otherwise you would have seen a big damn rib cage sitting there when he dumped the meat in. If you watch the video again when he's shoveling in the meat, it doesn't look like there's a bone present at all.

It did look like there were no bones so I checked out the full video. He answered some questions in the comments and that was one that came up.

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Gravy's Cooking Thread

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