Alt text:
Tweet saying: My bf was slow cooking ribs and I guess they were done in the middle of the night. So this man wakes me up at 3 am and goes “here babe, i brought you a rib.” So we sat in bed and ate ribs. I’ve found my soulmate.
Alt text:
Tweet saying: My bf was slow cooking ribs and I guess they were done in the middle of the night. So this man wakes me up at 3 am and goes “here babe, i brought you a rib.” So we sat in bed and ate ribs. I’ve found my soulmate.
I’m with you.
For meat, I generally prefer dry heat. If we’re doing low and slow, I like slow roasted in the oven, or smoked in an outdoor smoker. If it’s fast heat, like steaks, I prefer it over charcoal. Or burgers on a griddle.
For things where wet cooking works better (steam, poach, braise), a pressure cooker can be a good substitute, but even then I generally prefer the control that comes from being able to add ingredients at different times, open the lid to check on things, adjust temperature or seasonings as necessary, etc.
Basically I very rarely use my pressure cooker. It’s fine for making stocks, and is fine for making beans quickly from dried, but it’s almost never my first choice for any main.