I am making ropa vieja which I usually make in my instant pot. I’m not trying in my new Dutch oven (an enameled Lodge Dutch oven). I’ve heard that the high temps of pressure cookers does allow the collagen and connective tissue to break down faster, but it also leads to more chewy individual strands of meat. I’m testing it out now, but it’s my first time.
What is the consensus? What trade off is there for the reduced time in the pressure cooker?
[link] [comments]
from AskCulinary https://ift.tt/cNz2vXC
Comments
Post a Comment