Has Achieved Nirvana
| I hear you on slow cooking; I had pretty much given up on it, even to the point of getting rid of my slow cookers. I figured I can just use the slow cooker setting on the Instant Pot. I'm expecting it to taste poached, but I also think that browning the skin ahead of time will add some good flavor. That, plus the ginger and basil and coconut milk. We'll see what happens.
--------------------------------
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
|
| | | Posts: 38234 | Location: Somewhere in the middle | Registered: 19 January 2010 | 
IP
|
|
Has Achieved Nirvana
| I love curry, but I have tons of Instant Pot recipes for curries and wanted the Thai flavor profile. I was curious about this one because of the pre-browning you do of the skin. Just seemed like it would add flavor to the whole dish. They make it a point to tell you not to submerge the chicken, I think to avoid the boiled effect. Besides, I'm up for an experiment!
--------------------------------
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
|
| | | Posts: 38234 | Location: Somewhere in the middle | Registered: 19 January 2010 |
IP
|
|
Minor Deity
| Sounds delicious. I think I’d make it Thai basil. I just happen to have a whole chicken and some coconut milk.
--------------------------------
"A mob is a place where people go to get away from their conscience" Atticus Finch
|
| | |
