Author Topic: Instant pot? (Read 222627 times)

merigayle · « **Reply #320 on:** September 23, 2016, 09:58:31 PM »

Quote from: hally on September 23, 2016, 09:17:13 PM

Probably the ones in natural store move quicker

Hummus came out pretty good. Glad I only used two cloves of garlic! I think I would use less tahini next time too. But it won't go to waste.

Definitely!

Run Amok · « **Reply #321 on:** September 23, 2016, 10:31:40 PM »

Made Japanese rice 4 minutes and nr came out perfectly. 2 cups rice to 2.3 cups water. Rinsed about 4 times begore cooking.

Ice Cream · « **Reply #322 on:** September 24, 2016, 07:54:30 AM »

I had some grains and beans soaking overnight. They will be cooked today!

Run Amok · « **Reply #323 on:** September 24, 2016, 07:38:36 PM »

Saw pie pumpkins in the store and thought this could be good too.

merigayle · « **Reply #324 on:** September 24, 2016, 08:36:48 PM »

Quote from: Run Amok on September 24, 2016, 07:38:36 PM

Saw pie pumpkins in the store and thought this could be good too.

IP pumpkin pie?

Dagstag v 2.0 · « **Reply #325 on:** September 26, 2016, 11:50:56 PM »

Has anyone seen this thing?

https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

For sous vide with the IP... it's a lightning deal right now, but it still costs more than the IP did when I bought it! I am intrigued, though...

Ice Cream · « **Reply #326 on:** September 27, 2016, 07:43:21 AM »

It produces "restaurant quality" and is especially good for "tougher and lower grade meat". I wonder what restaurants they are thinking of here.

Anyway, I don't think I need it. What is attractive to you?

Dagstag v 2.0 · « **Reply #327 on:** September 27, 2016, 08:32:10 AM »

Quote from: Ice Cream on September 27, 2016, 07:43:21 AM

It produces "restaurant quality" and is especially good for "tougher and lower grade meat". I wonder what restaurants they are thinking of here.

Anyway, I don't think I need it. What is attractive to you?

Probably the celebrated restaurants of the notable chefs mentioned here https://en.m.wikipedia.org/wiki/Sous-vide

I've read about this method, and everything I have read makes it sound like a great way to prepare meats and vegetables, but I didn't want to buy an even more expensive standalone machine in order to try it. I'm always interested in cooking gadgets and new ways to prepare things.

merigayle · « **Reply #328 on:** September 27, 2016, 08:42:29 AM »

I see lots of Sous Vide on cooking shows, but as a vegetarian, nothing that i could use

nadra24 · « **Reply #329 on:** September 27, 2016, 10:46:17 AM »

Quote from: Dagstag v 2.0 on September 26, 2016, 11:50:56 PM

Has anyone seen this thing?

https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

For sous vide with the IP... it's a lightning deal right now, but it still costs more than the IP did when I bought it! I am intrigued, though...

You'd probably also want to get a vacuum sealer to use with it, so you'd have to figure that into the cost. I'm with you on being intrigued by sous vide though, I never make steak at home because I just can't get it right. (BBQ grills aren't allowed in our apartment complex unless you want to cook in the parking lot)

Dagstag v 2.0 · « **Reply #330 on:** September 27, 2016, 11:44:23 AM »

Quote from: nadra24 on September 27, 2016, 10:46:17 AM

You'd probably also want to get a vacuum sealer to use with it, so you'd have to figure that into the cost. I'm with you on being intrigued by sous vide though, I never make steak at home because I just can't get it right. (BBQ grills aren't allowed in our apartment complex unless you want to cook in the parking lot)

I know I had a vacuum sealer at one point, but can't remember if I still have it. It was several residences (and one country) ago, so my guess is that it's gone. Given the amount of food I make and freeze anyway, I could justify a purchase of a new one, most likely

Who knows, maybe I will put it on my holiday gift list and SO will surprise me

merigayle · « **Reply #331 on:** October 02, 2016, 12:32:21 PM »

In about 90 minutes today, I made lentil stew, potato leek soup and then sassy sesame tofu. IP FTW!

Ice Cream · « **Reply #332 on:** October 02, 2016, 05:29:00 PM »

I was getting worried about nobody posting in this thread anymore... I always feel like you are doing my homework and I can just relax and look at your recipes.

merigayle · « **Reply #333 on:** October 02, 2016, 05:32:49 PM »

I am making yogurt now! IP working over time today

wherestheportojohn · « **Reply #334 on:** October 02, 2016, 06:10:00 PM »

Meri is kicking ass with her IP!

Potato leek soup sounds divine!

Run Amok · « **Reply #335 on:** October 02, 2016, 06:22:04 PM »

I just haven't been cooking much the past couple weeks. Will probably do tomato soup in the ip in a bit though

merigayle · « **Reply #336 on:** October 02, 2016, 07:00:32 PM »

Quote from: wherestheportojohn on October 02, 2016, 06:10:00 PM

Meri is kicking ass with her IP!

Potato leek soup sounds divine!

DH's favorite!

wherestheportojohn · « **Reply #337 on:** October 02, 2016, 07:38:27 PM »

Is there a specific recipe you use for the potato-leek soup?
Or do you make it up as you go?

merigayle · « **Reply #338 on:** October 02, 2016, 07:56:26 PM »

I made it up

saute leeks, add potatoes and broth, cook until potatoes are soft, blend til creamy, season as needed and enjoy!

hally · « **Reply #339 on:** October 02, 2016, 09:11:15 PM »

I've not been making much besides yogurt which I have down. I like mine really thick so get less yield. But that is OK, I love love love how it comes out.

I did make some chicken and turkey stock in there, and now the plastic ring smells like it. I tried soaking it for a long while in dish soap and baking soda but still smell it. But I remove it to make yogurt ever since someone posted they had to throw out a whole batch so won't have that happen.

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Author Topic: Instant pot? (Read 222627 times)

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