Chicken Stock (Pressure Cooker)
Chicken Stock (Pressure Cooker)
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Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Chicken Stock (Pressure Cooker)
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Votes: 1
Rating: 5
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Instead of taking 3-4 hours to make a chicken stock simmering on the stove top, I am going to use my stove top pressure cooker, only about an hour and makes a more flavorful stock due to the high pressure and temp. If you can get some chicken feet, add those as they are collagen rich. Follow all safety precautions for your pressure cooker.
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 quarts 10 minutes
Cook Time
30 minutes
Ingredients
Servings: quarts
Instructions
  1. For the carcasses, feel free to chop them down in size a bit to layer them into the pressure cooker. You can use wings, backs, breasts, raw bones, cooked bones, really up to you. Rinsed.
  2. Add the rinsed carcasses to your pressure cooker. Carcasses at Tesco are legs and wings removed, neck attached, plenty of fat attached, perfect.
  3. Add all other ingredients and pour in 2 quarts (8 cups) of water to the cooker BUT make sure you do not go above the max fill for your size of cooker, it is ok if a few chicken parts poke above the water.
  4. Place cooker on high heat until the jiggler is making noise and spinning then reduce the heat to maintain the jiggler moving and making noise. Start your timer now and cook for 30 minutes.
  5. At the 30 minute mark, turn off the heat and move to an unused burner and let the pressure release naturally, about 10 to 15 minutes.
  6. Once the pressure has released, open the lid, skim off any fat, strain the stock. Use in a recipe after or you can refrigerate the stock for several days.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Quick Vietnamese Beef Pho (Phở)
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt 😉 place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

French Fried Onions
French Fried Onions
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A great alternative to the store bought onions. These are more flavorful and free of preservatives. These are common as topping on casseroles.
Servings Prep Time
6 cups, about 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 cups, about 15 minutes
Cook Time
30 minutes
French Fried Onions
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A great alternative to the store bought onions. These are more flavorful and free of preservatives. These are common as topping on casseroles.
Servings Prep Time
6 cups, about 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 cups, about 15 minutes
Cook Time
30 minutes
Ingredients
Servings: cups, about
Instructions
  1. Slice onions into rings. Soak them in the milk for 5 to 30 minutes.
  2. Heat oil in a large skillet.
  3. Coat the onions with flour. Add all the onions to the skillet, flip and stir as needed to ensure they brown evenly.
  4. Place on paper towels to drain excess oil. Salt to taste. Store in an airtight container, use in recipes calling for French Fried Onions.
Recipe Notes

Used in Recipe Listed on this Site:
Hash Brown & Pork Chop Casserole.

Adapted from an internet recipe.

Traditional Sauerbraten
Traditional Sauerbraten
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Sounds really good, does take time to prepare this however. On my to cook list.
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Traditional Sauerbraten
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Sounds really good, does take time to prepare this however. On my to cook list.
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Servings Prep Time
6 servings 2-3 days
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. Place beef, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
  2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Heat vegetable oil in a large Dutch oven or pot over medium heat; brown beef on all sides, about 10 minutes. Transfer the beef to a slow cooker.
  3. Pour the reserved marinade over the beef and cook on Low setting for 6-8 hours. When beef is fork tender, remove from the slow cooker to a plate and slice.
  4. Strain the liquid from the slow cooker and make a gravy by heating that in a small pot and adding cornstarch.
  5. Serve with potatoes or potato dumplings.
Recipe Notes

Beef would cost about 300 Baht/1 1/2 kilos, for 6 servings, this is about $1.47 per serving. Not bad for a once in a while meal.

Adapted from an internet recipe.

Mozzarella Stick Onion Rings
Mozzarella Stick Onion Rings
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I like fried Mozzarella sticks, and I like onion rings, this is both in the same package of an onion ring! Lot of variants to try as well. On my to make list for sure! Links to the shortcuts are listed in the Recipe Notes section.
Mozzarella Stick Onion Rings
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I like fried Mozzarella sticks, and I like onion rings, this is both in the same package of an onion ring! Lot of variants to try as well. On my to make list for sure! Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Peel and cut onions into 3/8 to 1/2 inch slices, then separate the rings. Slice the mozzarella into 3/8 to 1/2 inch strips, and place a smaller onion ring in the center of a larger ring. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.
  2. Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings.
  3. Heat the oil in a pot over high heat. Fry the rings in batches until golden brown, being careful not to fry them for too long as the cheese may ooze out completely. Drain on paper towels and serve with marinara sauce or Ranch dressing. Enjoy!
Recipe Notes

The cheese would cost about 140 Baht/200 grams, slice it thin and you could probably double the recipe. If you use the entire block of cheese, this would cost about $1.03 per serving.

Shortcuts: Marinara Sauce (tomato sauce), Ranch Dressing, Breadcrumbs.

Adapted from an internet recipe.