On Nov 9, 10:46 am, Bobo Bonobo® wrote:
I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken.

I just went back into the kitchen. Now it smells very nice. The
fragrances of garlic blended with the pepper and chile, and now the
cooking chicken as well. If it tastes as good as it smells, I'll be a
happy boy.

Wow. That was really good. In the future I'd go a bit easier on the
black pepper and little more chile flakes. The garlic was perfect. I
reduced the leftover liquid, which ideally could have been thickened,
and while the sauce was thickening, the breast (I cooked it skin side
down in the pressure cooker) finished, skin side up under a broiler.
I'd have thickened the (drippings?) with about a half t of corn
starch*, but not during induction, and I don't have any vegetable
gums.

* 2g carb

--Bryan

--Bryan