Author Topic: Instant pot? (Read 222659 times)

The Turtle Whisperer · « **Reply #520 on:** January 18, 2017, 10:00:35 AM »

Quote from: Rochey on January 17, 2017, 10:51:21 PM

Recipe? I have about 300 pounds of venison in my freezer, in roast and ground form and I need to get creative.

Send it to a processor and have it made into sausage and tamales.

Rochey · « **Reply #521 on:** January 18, 2017, 11:00:51 PM »

I have mostly sausage and ground venison...this year the ground is mixed with suet which is amazingly good. Last year it was 100% venison, and while it was super lean, it was pretty gamey. I don't even know how many roasts we have. We have 4 deer in there.

radial · « **Reply #522 on:** January 18, 2017, 11:08:04 PM »

Time to start shooting more targets, fewer critters.

The Turtle Whisperer · « **Reply #523 on:** January 19, 2017, 07:24:39 AM »

Quote from: Rochey on January 18, 2017, 11:00:51 PM

I have mostly sausage and ground venison...this year the ground is mixed with suet which is amazingly good. Last year it was 100% venison, and while it was super lean, it was pretty gamey. I don't even know how many roasts we have. We have 4 deer in there.

I've heard that suet brings a lot to venison.

I don't miss killing deer, but I really do miss the sausage and tamales. The big processing place here will sell any unclaimed venison and for a couple of years i would go up and try to get some. This is about the time of year, too... I need to go check!

Rochey · « **Reply #524 on:** January 19, 2017, 07:28:05 PM »

Quote from: radial on January 18, 2017, 11:08:04 PM

Time to start shooting more targets, fewer critters.

IKR?

My sister would usually take one, but they moved and didn't want to haul all of that meat 600 miles away.

BonitaApplebum · « **Reply #525 on:** January 19, 2017, 11:16:06 PM »

Venison sausage is my favorite! I agree, it benefits from a little added fat. My brother grinds his own. Last year he did three different seasoning mixes and they were all crazy good.

Rochey · « **Reply #526 on:** January 30, 2017, 08:53:13 PM »

My 13-year-old made dinner tonight in the IP!!! It was just pasta and sauce (he forgot to add the browned meat) but it was awesome to walk in and have dinner ready!

merigayle · « **Reply #527 on:** January 31, 2017, 06:34:08 AM »

Quote from: Rochey on January 30, 2017, 08:53:13 PM

My 13-year-old made dinner tonight in the IP!!! It was just pasta and sauce (he forgot to add the browned meat) but it was awesome to walk in and have dinner ready!

ihop · « **Reply #528 on:** January 31, 2017, 03:34:39 PM »

BonitaApplebum · « **Reply #529 on:** February 02, 2017, 10:38:44 PM »

I did an experiment in the IP yesterday that came out pretty good, and it took almost no effort -- tom yum Thai style soup.

It was basically shrimp and mushrooms with water poured over it, and then all the Thai seasonings -- garlic, galangal, keffir lime, chilis, lemongrass, fish sauce. I hit soup and let 'er rip. After natural release I added coconut milk, and finished it with lime juice and cilantro.

It was a little weird making soup without tasting it as I went (it was my first time making it in the IP), but I had a general sense of the flavor profile I wanted and the proportions, I threw it all together and it worked. At least, my guests all ate it happily!

ihop · « **Reply #530 on:** February 03, 2017, 04:48:00 PM »

That sounds yummy.

floridagal · « **Reply #531 on:** February 03, 2017, 11:26:31 PM »

I am going to try spaghetti squash tomorrow...

merigayle · « **Reply #532 on:** February 04, 2017, 06:18:48 AM »

Quote from: floridagal on February 03, 2017, 11:26:31 PM

I am going to try spaghetti squash tomorrow...

I cut it in half, scoop out the seeds, put 1 cup of water and the trivet in and set HP 7 mins, QR.

duckgeek · « **Reply #533 on:** February 10, 2017, 02:56:15 PM »

I'm getting braver and trying things as experiments. Last night I made a chicken/rice dish with leftover cooked chicken thighs.

I sauteed onions, carrots and celery, then added in the meat from 5 thighs, some canned corn we had open in the fridge, two cups of rice and 5 cups of water. Seasoned with salt, pepper, thyme, basil, bay leaves, etc. Stirred well.

Cooked it for 10 minutes under pressure, natural release for another 5 or so, then fully released. It turned out great.

Rochey · « **Reply #534 on:** February 12, 2017, 10:56:31 PM »

Wow, I had mine going all day!

I made a whole chicken to use in soup later this week. While that was going, I started a batch of yogurt. I also made rice pudding, some hard-boiled eggs, and the Mississippi pot roast that Mason said was amazing.

The Turtle Whisperer · « **Reply #535 on:** February 14, 2017, 07:08:45 AM »

I need to get more adventuresome. I basically do the same thing over and over....make a big batch of brown rice on Sunday and then on three or four weeknights some kind of cubed meat and chopped veggies... just change some seasonings to run through the cultural gambit of peasant foods and then do it all again the next week.

I'm still impressed though. 8 mins after it comes to pressure is just amazing.

I don't think the same day brown rice is as good as Alton Browns oven method, but for anything that goes in the fridge and freezer I really can't tell the difference. And I do three dry cups at a time in the IP which is double the Alton brown method.

ihop · « **Reply #536 on:** February 14, 2017, 02:01:39 PM »

Brown rice last night was perfect. And in about half the time of stove top.

Ice Cream · « **Reply #537 on:** February 20, 2017, 07:52:20 AM »

My instant pot did not work properly yesterday: steam coming out of the sides. I hope it was just the silicone ring not placed in there properly. Trying potato soup today.

merigayle · « **Reply #538 on:** February 20, 2017, 08:10:19 AM »

That is probably what it is! I check it every time i use the pot.

Ice Cream · « **Reply #539 on:** February 21, 2017, 08:02:23 AM »

IP worked well last night, so it was the ring. I have three rings.

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Author Topic: Instant pot? (Read 222659 times)

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