Alt text:
Tweet saying: My bf was slow cooking ribs and I guess they were done in the middle of the night. So this man wakes me up at 3 am and goes "here babe, i brought you a rib." So we sat in bed and ate ribs. I've found my soulmate.
this post was submitted on 08 Apr 2025
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Buy a pressure cooker
Take piano lessons
stay in school
Save 10% of your earnings.
Pffft.
Do do drugs
Finish your thesis
I may be alone in this but I don't lik how a pressure cooker impacts the texture opposed to a traditional slow roast. I am constantly making pulled pork with a pork shoulder bone in and the pressure cooker the meat has a weird consistency. It's tougher. Not a fan.
I'm with you.
For meat, I generally prefer dry heat. If we're doing low and slow, I like slow roasted in the oven, or smoked in an outdoor smoker. If it's fast heat, like steaks, I prefer it over charcoal. Or burgers on a griddle.
For things where wet cooking works better (steam, poach, braise), a pressure cooker can be a good substitute, but even then I generally prefer the control that comes from being able to add ingredients at different times, open the lid to check on things, adjust temperature or seasonings as necessary, etc.
Basically I very rarely use my pressure cooker. It's fine for making stocks, and is fine for making beans quickly from dried, but it's almost never my first choice for any main.
Pulled pork = slow cooker
Ribs = pressure cooker
Are you pressure cooking it for long enough and do you natural release
When you quick release for some meat the juices get pulled out of the meat
And if you don't cook it for long enough it's going to be tough