.vscode/markdown.code-snippets

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+{
+	// Place your cookbook workspace snippets here. Each snippet is defined under a snippet name and has a scope, prefix, body and 
+	// description. Add comma separated ids of the languages where the snippet is applicable in the scope field. If scope 
+	// is left empty or omitted, the snippet gets applied to all languages. The prefix is what is 
+	// used to trigger the snippet and the body will be expanded and inserted. Possible variables are: 
+	// $1, $2 for tab stops, $0 for the final cursor position, and ${1:label}, ${2:another} for placeholders. 
+	// Placeholders with the same ids are connected.
+	// Example:
+	// "Print to console": {
+	// 	"scope": "javascript,typescript",
+	// 	"prefix": "log",
+	// 	"body": [
+	// 		"console.log('$1');",
+	// 		"$2"
+	// 	],
+	// 	"description": "Log output to console"
+	// }
+	"Cookbook Step Block": {
+		"scope": "md",
+		"prefix": "!cook",
+		"description": "Lazy way to insert a new step block",
+		"body": [
+			"### Step $1",
+			"",
+			"$2"
+		]
+	}
+}

content/recipes/2025/01/15/pressure-cooker-japanese-curry.md

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+---
+title: "Japanese Curry (Pressure Cooker)"
+subtitle: 
+date: 2023-10-14T00:00:00-07:00
+draft: true
+
+tags: [Curry, Potato, Carrots, Apple, Japanese, Pressure Cooker]
+categories: [Curry]
+
+cuisine: [Japanese]
+course: [Lunch, Dinner]
+image: thumbnail.jpg
+---
+
+Prep Time: **20 minutes**  
+Cook Time: **40 minutes**  
+Servings: **6 - 8**
+
+Original Link: [Link](https://www.justonecookbook.com/pressure-cooker-japanese-curry/#wprm-recipe-container-57082)
+
+## Augmentations
+
+- 1 Apple
+  - This will add a sweetness to the curry.
+
+## Ingredients
+
+- 3 onions (large; 2¼ lb, 1,005 g)
+- 1 1/2 cups carrots (5 oz, 143 g)
+- 3 Yukon gold potatoes (15 oz, 432 g)
+- 2 cloves garlic
+- 1 tsp ginger (grated, with juice)
+- 1 1/2 lb boneless, skinless chicken thighs (see Notes for substitutions)
+- 1/8 tsp Diamond Crystal kosher salt
+- 1/8 tsp freshly ground black pepper
+
+### Curry Sauce
+
+- 1 Tbsp neutral oil (for cooking)
+- 3 cups chicken stock/broth (for lower sodium, use water only or half stock and half water)
+- 1 package Japanese curry roux (7–8 oz or 200–230 g; or make my Japanese Curry Roux)
+- 1 Tbsp ketchup
+- 1 Tbsp soy sauce
+
+## Instruction
+
+### Step 1
+
+Cut 3 onions in half and cut each half into 5 wedges.
+
+### Step 2
+
+Peel 1½ carrots and cut into bite-sized pieces.
+I use a Japanese cutting technique called [rangiri]().
+This cut creates more surface area, which helps the carrots absorb more flavor and cook faster.
+Tip: You can cut the vegetables slightly bigger to avoid a mushy texture.
+
+### Step 3
+
+Peel 3 Yukon gold potatoes and cut them into quarters.
+Soak them in water for 15 minutes to remove the excess starch.
+Tip: Do not use russet potatoes since they would break down too easily.
+
+### Step 4
+
+Mince 2 cloves garlic (I like this garlic press).
+Then, grate the ginger with a microplane and reserve 1 tsp ginger (grated, with juice).
+
+### Step 5
+
+Cut 1½ lb boneless, skinless chicken thighs into bite-sized pieces.
+I use the [sogigiri]() Japanese cutting technique to create more surface area and flatten each piece so it cooks faster.
+Season with ⅛ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
+
+### Step 6
+
+Press the Sauté button on your Instant Pot (I use a 6 QT Instant Pot).
+When the inner pot is hot, add 1 Tbsp neutral oil.
+
+### Step 7
+
+Then, add the onion wedges, minced garlic, and grated ginger with juice.
+
+### Step 8
+
+Add the chicken pieces to the pot and mix until just coated with the oil.
+
+### Step 9
+
+Add the carrots and potatoes to the pot and mix well.
+
+### Step 10
+
+Add 3 cups chicken stock/broth and use a spatula to press down the meat and vegetables into the liquid.
+Then, place the cubes from 1 package Japanese curry roux (I combine half mild and half medium spicy packaged roux) on top of the other ingredients.
+**DO NOT MIX!** Otherwise, the roux may sink to the bottom of the pot and burn while cooking.
+For solidified homemade roux, place the cubes on top of the ingredients and do not mix.
+For non-solidified homemade roux (that you just made), add it after pressure cooking is done.
+
+### Step 11
+
+Cover and lock the lid. Make sure the Instant Pot‘s steam release handle points to Sealing and not Venting.
+Press the Keep Warm/Cancel button on the Instant Pot to stop sautéing.
+Then, press the Meat/Stew button to switch to pressure cooking.
+Press the “minus“ button to change the cooking time to 15 minutes.
+
+### Step 12
+
+When it is finished cooking, the Instant Pot will switch automatically to the Keep Warm mode.
+Slide the steam release handle to Venting to let out steam until the float valve drops down, OR let the pressure release naturally (this takes about 15 minutes).
+
+### Step 13
+
+Unlock the lid.
+(If you‘re using homemade curry roux, add it to the pot now and heat on Sauté mode for an additional 5 minutes until well blended into the stew.)
+Add 1 Tbsp ketchup and 1 Tbsp soy sauce now.
+Mix well, stirring to dissolve the curry roux and checking one last time that there are no undissolved chunks left.
+
+## Good Sides
+
+- Serve with Jasmine Rice

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