Actually Easy Pressure Cooker Beef Stock

Your Recipe of the Day No Images? Click here Pressure Cooker Beef Stock Classic beef stock takes ages to make—often the simmering stage alone lasts 12 hours. That's made it an unlikely project for most home cooks. But thanks to the pressure cooker, beef stock can be made in a fraction of the time, without sacrificing quality. The result is a deeply flavorful and gelatin-rich stock that will make amazing sauces, braises, stews, and soups. This recipe makes a brown beef stock, meaning the bones and vegetables are roasted first for deeper flavor and color. Read More → The Kitchen Essential Pressure Cooker Using a pressure cooker like the Instant Pot raises the cooking temperature above water's boiling point, melting gelatin and extracting flavor faster than traditional simmering methods. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Behind On Thanksgiving Planning? We Can Help

Procrastination station No Images? Click here   The Secret to Turkey: Dry Brine How to Brine a Turkey A traditional brine will plump up your turkey with moisture, but that moisture is mainly water, leading to a turkey that tastes watered down. A dry brine, on the other hand, helps a turkey retain its natural moisture without adding any excess liquid, which leads to more intensely flavored results.   Sides in Less Than An Hour Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette French-Style Green Beans With Almonds Miso-Squash Soup With Sesame-Ginger Apples  Cheesy Onion, Bacon, and New Potato Gratin View all the sides → How to Troubleshoot Gravy Gravy Train-ing: Easy Fixes for Saucy Problems There's an easy way to troubleshoot every gravy problem, whether it's too thin, too thick, lumpy, greasy, salty, or broken. Easiest-Ever Thanksgiving Desserts Simple Pear Galette No crust-crimping skills? No problem. The point of the humble galette is that it's supposed to look rustic. Trust us, no one will care that you skipped the herringbone lattice–topped route, though you're more than welcome to go that way if you're feeling ambitious.   Easy Stovetop Fruit Crisp If you ran out of time to make a pie crust and let it chill, never fear: the easy stovetop fruit crisp is here. This is our favorite dessert to have on hand when oven realty is at a premium—between turkeys, casseroles, and the like. Bonus points for topping them with BraveTart's food processor whipped cream.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232-2017 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

Slice-and-Bake Brown Butter Shortbread Cookies

Your Recipe of the Day No Images? Click here Brown Butter Shortbread Cookies Classic vanilla shortbread get an upgrade with brown butter, toasted sugar, and malted milk powder, ingredients that layer in all kinds of warm and nutty flavors. The result is a deceptively simple cookie that's rich and buttery, with hints of caramel and butterscotch. Thanks to their low moisture content, these sandy shortbread cookies will keep for weeks in an airtight container, so load up the cookie jar now! Read More → The Kitchen Essential Bench Scraper Get your dough into a tidy roll by wrapping it in parchment and using a bench scraper to pull the paper tight. Shop Now   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe