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The only thing missing for me was a bit of pepper, but I love that you didn’t use salt. People use too much salt and these are seasonings that enhance the flavor of the chicken and let it shine, not drown it out. Nice ❤
She used the sauté setting to get some colour on the drumsticks, then deglazed with water/stock then added the trivet and pressure cooked for 12-18 mins, then used the quick release pressure so probably 15-18 mins. Looks lovely
Nice quick recipe. It’s better to put a direct link to your blog recipe in the description header or pin it to comments, instead of depending on the visitor to search. For those asking, the sauté was up to 5 minutes & IP was high for 15 mins with 5 minute quick release.
The description has the recipe and the amounts used, well, there is a link in the description that takes you to another website where all the details are given.
great video! please support my channel too i also make indian cooking videos and recently started my own channel please show support thank you everyone ❤❤
When you make tea ...you add the tea leave in the pot and add boilling water...then you wait 3 to 6 minutes ... strain the lot and eat the tea or drink the brewed tea water ? When you boil vegetable in a LOT of water if you throw away the water ...YOU ARE THROWING AWAY all the goodness. Try Zepter DTC and the Z-993r radiocontrol induction plate with the Cookware. for about 600g of potatoes WIth half a cup of water set Temperature 95°C time 20 minutes on the Z-DTC power up the induction plate .. and come around in 25 minutes ...YOU ARE DONE. The Cookware will heat up when in reaches 95°C the temperature in maintained stable all the way for 20 minutes ...will never burn...at the end there will be merely a small amount of water one tablespoon full in the cookware.. all the goodness will still remain in the potatoes.
How can they let you post this video ? It was torture watching it then you never put the time of how long to cook the sausage or release time. Did I miss something?
