# Food - meats and extra characters
**URL:** https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949
**Category:** Coffee
**Created:** [September 18, 2024, 7:54am UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949 "2024-09-18T07:54:45Z")
**Posts on this page:** 20
**Page:** 2
### Author:  [@anon17469660](https://forum.mustachianpost.com/u/anon17469660)
#### Post date: [April 24, 2025, 4:37pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/22 "2025-04-24T16:37:51Z")
> [@Mirager](#):
>
> Please tell me you found a Le Creuset gratis on the side of the road or the “mustachians” will kick you off the forum!
I wanted to like your reply, but it looks like the corresponding emoji is not yet available in the “Like this post” options:
Anyway, yes, totally got my Le Creuset the … er … mustachian way … ahem …
Well, funny you mention this: you know, isn’t the latest fad _private equity_? As a curious _potential_ private investor in _Le Creuset_ I thought I had to test their products first before looking into buying shares from Cliden BV.
Makes sense, no?
* * *
Narrator: _“Goofy bought his Le Creuset more than 10 years ago when still employed at the ad funded money printing machine company. His excuse then: he needed it for [baking his own bread](https://forum.mustachianpost.com/t/baking-your-own-bread/14590). He remembers buying it in Globus Zurich’s main branch on Bahnhofstrasse (for the non locals: Bahnhofstrasse is in a shady Zurich suburb and Globus is one of the kitchenware discounters according to the way Goofy recounts this story). It turned out after a few months that his Le Creuset actually was a little too small for baking bread according to the recipes he was following then (and Goofy then bought – at least via a Coop discount program – a right sized Zwilling dutch oven).”_
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### Author:  [@Mirager](https://forum.mustachianpost.com/u/Mirager)
#### Post date: [April 24, 2025, 4:41pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/23 "2025-04-24T16:41:10Z")
I think the cast iron business model is terrible, these things last multiple lifetimes.
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### Author:  [@anon17469660](https://forum.mustachianpost.com/u/anon17469660)
#### Post date: [April 24, 2025, 4:41pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/24 "2025-04-24T16:41:41Z")
Especially if counted in _lamb_ lifetimes …
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### Author:  [@anneaun](https://forum.mustachianpost.com/u/anneaun)
#### Post date: [April 25, 2025, 1:24pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/26 "2025-04-25T13:24:04Z")
To anyone interested in slow cooking (e.g., in a cast iron dutch oven) I can recommend pressure cooking instead: much faster and I have got much better results (as moisture cannot escape). You can get a Duromatic from Kuhn Rikon (Swiss made), and you can score them for less than 100 CHF when they do an offer or by visiting their Outlet stores.
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### Author:  [@FunnyDjo](https://forum.mustachianpost.com/u/FunnyDjo)
#### Post date: [April 25, 2025, 3:37pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/27 "2025-04-25T15:37:29Z")
I also recommend slow cooking with an electric high pressure appliance. I am using Instant Pot at the moment which is great and cheap.
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### Author:  [@anon17469660](https://forum.mustachianpost.com/u/anon17469660)
#### Post date: [April 25, 2025, 4:14pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/28 "2025-04-25T16:14:08Z")
> [@anneaun](#):
>
> To anyone interested in slow cooking (e.g., in a cast iron dutch oven) I can recommend pressure cooking instead: much faster and I have got much better results (as moisture cannot escape).
We have a pressure cooker as well, but I can’t imagine most of my slow cooking _meat_ recipes working with a pressure cooker?
The (slow) braising process does take hours, whether it’s the lamb mentioned above or the minced meat in a _ragù_, but it develops taste that you can’t achieve otherwise?
I think the only meat we (well, my wife, as I don’t like the dish much) do in a pressure cooker is _Siedfleisch_ (stewing meat? Not sure what the correct translation is …).
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### Author:  [@FunnyDjo](https://forum.mustachianpost.com/u/FunnyDjo)
#### Post date: [April 25, 2025, 4:26pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/29 "2025-04-25T16:26:46Z")
With electric high pressure appliance, you often have a slow cooking mode and a timer.
I set my ribs to cooks for 4-5 hours in the morning to be ready on Sunday lunch.
You don’t need to be around to give it a turns every 30 minutes.
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### Author:  [@Mirager](https://forum.mustachianpost.com/u/Mirager)
#### Post date: [April 25, 2025, 4:46pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/30 "2025-04-25T16:46:35Z")
> [@anon17469660](#):
>
> The (slow) braising process does take hours, whether it’s the lamb mentioned above or the minced meat in a _ragù_, but it develops taste that you can’t achieve otherwise?
I think it’s possible to get well-braised meat in a pressure cooker - my dad does a piece, dunno the name of the cut, but it’s beef and has a thick layer of gelatine running down the middle which if not braised is hard like a car tire, yet comes out meltingly good - though I don’t have one because I am paranoid it’ll stick and/or explode.
Otherwise I agree on the taste, it comes from reduction which a pressure cooker can’t do by design.
Two chefy tricks told to me by a chef:
- pre-salting meat 6-12-24 hours from cooking does wonders
- a paste of crushed chicken stock cube with garlic, thyme and olive oil makes an INSANE crust on roast lamb
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### Author:  [@assemblyrequired](https://forum.mustachianpost.com/u/assemblyrequired)
#### Post date: [April 25, 2025, 5:43pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/31 "2025-04-25T17:43:47Z")
> [@Mirager](#):
>
> pre-salting meat 6-12-24 hours from cooking does wonders
This. Dry-brining is pretty much non-negotiable.
> [@anon17469660](#):
>
> _Siedfleisch_ (stewing meat? Not sure what the correct translation is …)
In English, it’s called “I’m good, I’ll order a pizza for myself”.
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### Author:  [@Mirager](https://forum.mustachianpost.com/u/Mirager)
#### Post date: [April 25, 2025, 6:28pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/32 "2025-04-25T18:28:10Z")
I highly recommend anyone wanting to enjoy looking at cooking to check Heston’s Fantastic Feasts on youtube - they’re a bit old and no longer all available in full, but they’re worth it.
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### Author:  [@monkk](https://forum.mustachianpost.com/u/monkk)
#### Post date: [April 25, 2025, 7:55pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/33 "2025-04-25T19:55:31Z")
> [@Mirager](#):
>
> Weber Kettle
> [@Mirager](#):
>
> and plus my building doesn’t allow coal grills…
Are these two not the same thing? Asking as I have something similar in my contract as well.
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### Author:  [@Mirager](https://forum.mustachianpost.com/u/Mirager)
#### Post date: [April 25, 2025, 9:03pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/34 "2025-04-25T21:03:28Z")
Weber Kettle in Greece → Weber gas grill in Switzerland!
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### Author:  [@plymth](https://forum.mustachianpost.com/u/plymth)
#### Post date: [April 26, 2025, 5:31pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/35 "2025-04-26T17:31:56Z")
I ate a slow-cooked goat dish on the beach in Serifos last summer. It was the absolute dogs danglies. Pity you don’t find that here. I expect the meat can be hunted down but I never cooked goat myself before if memory serves. Lots of bbq ribs and pulled pork though. Fully agree, the Weber kettle is fantastic.
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### Author:  [@Mirager](https://forum.mustachianpost.com/u/Mirager)
#### Post date: [April 26, 2025, 10:02pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/36 "2025-04-26T22:02:39Z")
I’m sure a butcher wherever you live can get more or less anything other than truly unusual meats within a week, mine does. Plus you’d be able to readily find mutton and maybe goat in Turkish/Arabic shops.
Now I’m actually hungry for mutton in a tajine…
And yeah the Kettle…never embarrassed me over 10+ years.
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### Author:  [@anneaun](https://forum.mustachianpost.com/u/anneaun)
#### Post date: [April 27, 2025, 1:43pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/37 "2025-04-27T13:43:51Z")
> [@Mirager](#):
>
> Otherwise I agree on the taste, it comes from reduction which a pressure cooker can’t do by design.
Taste is always going to be slightly different depending on the cooking method, that’s for sure.
However you can still achieve reduction in a pressure cooker: pressure cook your meat (most pieces will be done in 20 to 40 minutes), then take the meat out and set aside, and reduce your sauce in the (open) pressure cooker.
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### Author:  [@anon17469660](https://forum.mustachianpost.com/u/anon17469660)
#### Post date: [April 27, 2025, 3:17pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/38 "2025-04-27T15:17:36Z")
> [@anneaun](#):
>
> Taste is always going to be slightly different depending on the cooking method, that’s for sure.
>
> However you can still achieve reduction in a pressure cooker: pressure cook your meat (most pieces will be done in 20 to 40 minutes), then take the meat out and set aside, and reduce your sauce in the (open) pressure cooker.
I just yesterday prepared my favorite _Ragù_ (recipe by [by Ms. Hazan](https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce)) and I just cannot imagine it the pressure cooker way, even with reducing “the sauce” in the open pressure cooker at the end … but maybe it’s just a matter of not having tried it out.
Doing it the traditional way you can definitely better ~~annoy~~ tease your neighbors for _much longer_ (I let my own Ragù simmer for at least four hours) as the delicious Ragù smell emanating from your uncovered ~~Le Creuset~~ cheap Ikea dutch oven spreads from your kitchen to the neighbours’ and random people’s noses passing by in the street\* … 😉
* * *
\*
This is actually regularly a thing for me when I bicycle through my neighborhood and occasionally pick up the scent of some (I’m guessing) braised meat dish that smells just devishly delicious … cue to then my _Kopfkino_ (mental cinema) starting and me wondering how many hours – even days maybe – earlier the person started the dish, what meat it might be and what area of the world the dish might originally stem from.
Now, with your pressure cooker thought poison in my head you’ll have popped that bubble of my _Kopfkino_ forever and the next time I smell something “obviously simmered”-delicious I’ll wonder if they just put everything into their Instant Pot 22 minutes ago and took off the lid 2 minutes ago, letting some scented steam evaporate out of their kitchen that I’m smelling passing by in the street now …
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### Author:  [@assemblyrequired](https://forum.mustachianpost.com/u/assemblyrequired)
#### Post date: [April 27, 2025, 3:51pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/39 "2025-04-27T15:51:51Z")
> [@anon17469660](#):
>
> _Ragù_ (recipe by [by Ms. Hazan](https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce))
OK, let me see…
- a proper soffrito: check
- recommending a mix of beef and pork: check
- using milk: check
- using white wine: check
- cooking it for hours\*: check
Very good. The only thing I do differently is using tomato paste instead of pelati.
I usually use egg-based tagliatelle for maximum impress-the-guests-ness.
\*I’ve found that while waiting until the dish is ready, the smell can only be tolerated with a glass of Campari
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### Author:  [@anon17469660](https://forum.mustachianpost.com/u/anon17469660)
#### Post date: [April 27, 2025, 4:13pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/40 "2025-04-27T16:13:01Z")
😆
> [@assemblyrequired](#):
>
> I usually use egg-based tagliatelle for maximum impress-the-guests-ness.
👍
_Home/handmade_ tagliatelle or so if your potential future mother-in-law is the guest.
> [@assemblyrequired](#):
>
> … the smell can only be tolerated with a glass of Campari
With the hard data of a long time series of experimentation I recommend Negroni is if your tolerance level is temporarily low’ish.
(Also miraculously helps with the potential future mother-in-law handling)
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### Author:  [@assemblyrequired](https://forum.mustachianpost.com/u/assemblyrequired)
#### Post date: [April 27, 2025, 4:47pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/41 "2025-04-27T16:47:03Z")
Good tip, I’ve been eyeing the pasta attachment for our Kitchen Aid for a while now…
When talking about a proper cocktail, I’ve always been partial to the Americano (again, the cocktail, not the coffee). That’s why you’ll always find frozen orange slices in our freezer.
Sigh… do we need to open a separate alcoholics thread now? 🍹 😃
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### Author:  [@EPeon](https://forum.mustachianpost.com/u/EPeon)
#### Post date: [April 27, 2025, 8:40pm UTC](https://forum.mustachianpost.com/t/food-meats-and-extra-characters/13949/42 "2025-04-27T20:40:31Z")
> [@anon17469660](#):
>
> thought poison in my head you’ll have popped that bubble
Perish the thought. Just found a recipe for a ‚7 hour lamb‘ prepared in 90 minutes 😲
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