I've taken a liking to the newly popular Mississippi Pot Roast

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Originally posted by Mars_Attacks:
I have the Emeril pressure cooker/air fryer combo.

Did you get the 6 or 8 quart model? Are you happy with the size? I'm trying to decide if 8 quart is too big.

I do it similarly, 55 minutes for the roast, cut up in serving sized pieces before searing in the pot. Then 20 minutes for the potatoes and carrots. Spices are brisket rub for the meat plus a little pinch of allspice (a trick from the local German community here), a few bay leaves and Natures Seasoning for the carrots and cracked pepper for the taters. I used to use a pressure cooker on the gas range for decades but the IP is too easy.
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quote:

Originally posted by Mars_Attacks:
I have the Emeril pressure cooker/air fryer combo.

I can't believe someone hadn't thought of these decades ago.

My favorite recipe is a bucket of wings covered in Tony Chacherie's pressure cooked, then drained and air fryed for 15 minutes.

I'm going to try this. My favorite chicken dish is two whole chickens sitting on beer (or coke) cans with an ounce or two of beer plus a tablespoon of liquid crab boil. Cover the chickens inside and out with as much Tony Chacherie spice as they will hold (spray with oil to hold more) and cooked at 350° for 90 minutes. Maybe there is a way to get a whole chicken in an IP and shorten the time to 20 minutes or so.

quote:

Originally posted by TomV:

Been looking at them....any recommendations on which size to get ?

Mainly just 2 of us, sometimes 4.

There are just two of us in the V-Tail household.

We have the 6.5 quart Foodi. It has been plenty big for everything we have done with it, never felt the need for the larger 8 quart model.

The larger model does not provide a larger cooking surface, on the basket or the rack. It's the same diameter, just higher (deeper).

quote:

Originally posted by dsiets:

quote:

Originally posted by Oz_Shadow:
Some items I have found have a different taste to them. Eventually it just gets to me.

Per chance you were using garlic? I haven't made much use of my IP because the first few things I made had an off flavor I can only think was bitterness from the (over cooked) garlic.?

*Not trying to steal the thread, just wondering why I'm shying away from my IP and Oz_Shadow seems to share my problem.

No. Occasionally cream of chicken soup with boneless chicken. I won't say it changes like microwaved chicken because the subtle change is more with the taste not so much texture, but something just changes, particularly with chicken. I notice it trying to make taco seasoned shredded chicken too.
No issues with pot roast. I can somewhat detect it in ribs, but we do finish those in the oven.

I wish I could pinpoint exactly what it is. The best I can describe it is a subtle change.

Add a packet of ranch dressing mix and Italian dressing mix, and it will rock your world.