- Joined
- Oct 28, 2015
The beans are already cooked. You all you have to do it this recipe in heat it up on the stove as it's just a bunch of precooked canned shit. There is no cooking. Why would he pressure cook it.
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The beans are already cooked. You all you have to do it this recipe in heat it up on the stove as it's just a bunch of precooked canned shit. There is no cooking. Why would he pressure cook it.
Jack Scalfani said:It's more steam than smoke, really.
The beans are already cooked. You all you have to do it this recipe in heat it up on the stove as it's just a bunch of precooked canned shit. There is no cooking. Why would he pressure cook it.
This is not even chili, this is pork and beans you literally just heat it up for 5 minutes and serve.Jack mentioned that he usually heats the chili over a stove. He also made a note in the comments that the recipe could be easily adapted for a slow cooker, provided the sausages are browned on a stovetop first. The reward for doing this extra step with the slow cooker is being able to then dump your ingredients, set the machine, and walk away.
When you're cooking chili on the stove or in a slow cooker, you typically simmer the chili at a very low temperature for several hours until the juices are reduced to a sauce and the flavors merry together. Your beans need to be cooked already when you add them no matter what method you use.
Using the Instant Pot to make chili saves considerable time. You also get the "set it and forget it" convenience of the slow cooker, but without extra dishes to wash. Once the onions, peppers, and meat are sauteed, you can set the machine and walk away. Compared to hours of slow simmering, it took only 25 minutes to build pressure and complete cooking. In addition, the Instant Pot has a sautee function, eliminating the step of transferring ingredients from stovetop to slow cooker.
The Instant Pot became super trendy with food bloggers and channels last year (this year the big trend is the air fryer). It does the work of several different gadgets (stockpot, slow cooker, pressure cooker, rice cooker) at a relatively low price (it regularly goes on sale at Amazon for as low as $69). I personally don't own one, nor do I know how it stacks up to other cooking methods.
My main concern with Jack's recipe is that the flavors would not have adequate time to combine, but this could be easily fixed if you make the chili a day ahead of time and allow it to sit in the fridge overnight. This seems like a good idea, provided the chili took 20+ minutes of chilling in the fridge after cooking just so Jack could get a taste without burning his mouth (it still looked too hot, though!).
I meant that question in a deeper, more philosophical way. How is it possible to run a cooking show, and repeatedly do this wrong, and repeatedly get called out for it, and somehow still not understand basic oven logic?
"It's more steam than smoke, really..." no shit Jack, it's a fucking electric grill you god damn moron.
He also hasn't seemed to have gotten the memo about Teflon. He oiled the bottoms of those onions like he was afraid they were gonna stick (if it was a flavor thing you'd imagine that'd go on the top so it soaks on) and then was amazed when he could just wipe it clean. This shit is just flabbergasting sometimes.
The onions and peppers were still fucking raw. He doesn't know how to properly sautee them. If he can't do something like that which is cooking 101, how do you think he's able to handle the heavier material like cooking something all the way through and you don't need to use a pressure cooker for everything.
In this video, Jack pretends that a KFC 3 piece tenders basket is "a meal" for someone with an abyssal stomach like he. He also says he's "not a biscuit guy" despite attempts to LARP as a Southerner for the last few years.
From what I understand, the difference with these tenders, from KFC original, is the Smokey Mountain BBQ sauce. In this video, Jack "reviews" everything BUT the sauce.
With the Beenie Weenies, it seems like Jack just wanted to get the food done so he could eat that much faster. It turned out to be counterproductive due to the high heat of the pressure cooker. He would have been eating sooner if he'd just made the recipe on a stovetop, and he'd only need to check every now and then to stir the pot and add a bit of liquid if necessary.
eah, he's dumb. But I always hate him when he talks with his mouth full, it's terribly annoying.
The Instant Pot became super trendy with food bloggers and channels last year (this year the big trend is the air fryer). It does the work of several different gadgets (stockpot, slow cooker, pressure cooker, rice cooker) at a relatively low price (it regularly goes on sale at Amazon for as low as $69). I personally don't own one, nor do I know how it stacks up to other cooking methods.
I'm amazed that for all the years he's had his cooking channel he hasn't grown as a cook.
He seems to have zero understanding of basic cooking techniques.
His show shouldn't cover lazy recipes. It should cover lazy YouTube content creation, which here excellent at.
He is TERRIBLE. That pulled pork was burned on the outside and raw on the inside. Only the top couple of layers actually pulled apart because they were just below the burned surface and thus had a decent amount of cooking.
oh God...
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Yeah, he's dumb. But I always hate him when he talks with his mouth full, it's terribly annoying.
Why does he keep using chuck cuts for grilling steaks?
Jack promises to read the product instructions, as well as shows off his linguistic prowess.
Why does he keep using chuck cuts for grilling steaks?
Why? Why? Why?