Post by: Natasha on March 02, 2016, 07:51:52 PM
I'll probably get a stove top pressure cooker instead, but love the idea of programmable.
Post by: radial on March 02, 2016, 08:03:42 PM
Post by: merigayle on March 02, 2016, 08:19:34 PM
Post by: Natasha on March 03, 2016, 01:52:56 PM
Post by: merigayle on March 03, 2016, 06:07:19 PM
Post by: Ice Cream on March 04, 2016, 05:20:28 PM
Anymore feedback?
I have a rice cooker, a steamer, a slow cooker, and a yogurt maker. Do I really need one?
Post by: radial on March 04, 2016, 08:02:14 PM
Post by: Ice Cream on March 05, 2016, 07:14:46 AM
It does want all those other appliances do, plus pressure cooking. So no, you don't need one, unless you want to pressure cooker that also does everything else.
The yogurt function interests me, since I have to do yogurt in 4 batches now. (Small incubator). Could I do one gallon in one attempt? That would sure save time and be convenient. And the incubator is on its final days, I fear.
Post by: radial on March 05, 2016, 08:51:43 AM
Post by: Ice Cream on March 05, 2016, 07:37:35 PM
I don't know anything about making yogurt. But the model I bought has a 6 L capacity. I think that's a little over 1.5 gallons.
That is enormous! How big is it?
Post by: radial on March 05, 2016, 08:37:58 PM
That is enormous! How big is it?
Bigger than the one it replaced, but not overwhelming. Here are a couple of pictures. That's an avacado in the plastic bag for scale.
(https://c2.staticflickr.com/2/1623/25422807832_d447293b64_b.jpg)
Here's another picture of the stainless inner pot.
(https://c2.staticflickr.com/2/1713/25448612111_82da0559aa_b.jpg)
Post by: Ice Cream on March 06, 2016, 07:05:04 AM
Post by: wherestheportojohn on March 16, 2016, 08:13:29 AM
Well, crap...I need one of these!
Post by: Ice Cream on March 18, 2016, 08:24:39 PM
:panic:
Well, crap...I need one of these!
I got one. It arrived yesterday. The easiest way to get rid of temptation is to yield to it. Oscar Wilde said this, and I apply this a lot.
Post by: BonitaApplebum on March 18, 2016, 09:47:22 PM
Post by: merigayle on March 19, 2016, 06:26:45 AM
I'm super intrigued by the instant pot, but I already have a crockpot and a high end rice cooker. I feel like I can't justify the purchase.Me too. But I have a pressure cooker, 2 crockpots and a fancy high end rice cooker :D I use the pressure cooker most, so if that goes, I will think about an Instant Pot.
Post by: Ice Cream on March 19, 2016, 07:52:17 AM
I'm super intrigued by the instant pot, but I already have a crockpot and a high end rice cooker. I feel like I can't justify the purchase.
That was my dilemma, too. I already have a zojirushi rice cooker that I love (and also prepare my breakfast oatmeal in), a crockpot, and a steamer. My justification was that I had to make yogurt in several small batches. Today, I am going to try the pressure cooker for beans, but DH announced that beans give him gas... I definitely did not get this for the pressure cooker, but it may be something I learn to like, who knows.
Post by: Ice Cream on May 14, 2016, 07:26:29 AM
Post by: RioG on May 14, 2016, 10:23:38 AM
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Post by: Ice Cream on May 15, 2016, 07:40:13 AM
As to how much, do you mean the price of the instant pot? I paid about USD 115 on amazon.
I have never had luck with beans on the stove top, but in this, they are great. and steaming salmon in this is a winner, too. I m glad I bought it.
Post by: Natasha on June 15, 2016, 01:53:07 PM
so, Natasha, what is the verdict? I have been making yogurt, salmon, beans, and kale in mine repeatedly, some other things just once. I say it was a worthwhile buy.
I still haven't gotten one but I'm convinced I should.
how much ice cream? I've always wanted to do homemade yogurt but have limited success the normal (counter top) way.
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I've been searching the thread, trying to figure out who has been making ice cream with it. :!: Doh!
Post by: Ice Cream on June 29, 2016, 02:34:21 PM
I still haven't gotten one but I'm convinced I should.
I've been searching the thread, trying to figure out who has been making ice cream with it. :!: Doh!
You dont make ice cream in it, but yogurt. I am so eage to get back to the usa and get back to my regular routine.
Post by: radial on June 29, 2016, 03:40:27 PM
Post by: Natasha on June 29, 2016, 04:57:28 PM
You dont make ice cream in it, but yogurt. I am so eage to get back to the usa and get back to my regular routine.
When run amok said "how much ice cream?" It threw me off. ;)
I got it! So far everything I've made turned out well. I loved the Sicilian vegetables recipe in the cookbook.
Post by: Ice Cream on July 12, 2016, 03:34:35 PM
Post by: merigayle on July 18, 2016, 04:56:30 PM
(the Instant Pot directions are at the end)
http://blog.fatfreevegan.com/2010/12/curried-cauliflower-sweet-potato-soup.html (http://blog.fatfreevegan.com/2010/12/curried-cauliflower-sweet-potato-soup.html)
Post by: Ice Cream on July 18, 2016, 06:17:51 PM
I put one gallon of milk (2%) in instant pot, press "yogurt" and then "adjust". This brings milk to a boil.
when finished, I add 1/2 cup of powdered milk and use the hand blender for smoothness.
when cooled to about 112-120 degrees, I add 3-4 large spoonfuls of store-bought plain yogurt, fat-free. (not Greek yogurt)
then close the IP, press "yogurt" and let it sit overnight. (The IP goes automatically into keep warm at the end of the cycle.)
When I wake up, I put the yogurt in the fridge.
When yogurt is cold, put yogurt in a strainer lined with coffee filter and strain 2-5 hours, as you wish.
The store bought yogurt will determine the flavor of the yogurt. I use the store brand that Price Rite sells.
Post by: Mom of Scooby on July 18, 2016, 06:41:17 PM
For MoS: my Greek yogurt recipe with IP.
I put one gallon of milk (2%) in instant pot, press "yogurt" and then "adjust". This brings milk to a boil.
when finished, I add 1/2 cup of powdered milk and use the hand blender for smoothness.
when cooled to about 112-120 degrees, I add 3-4 large spoonfuls of store-bought plain yogurt, fat-free. (not Greek yogurt)
then close the IP, press "yogurt" and let it sit overnight. (The IP goes automatically into keep warm at the end of the cycle.)
When I wake up, I put the yogurt in the fridge.
When yogurt is cold, put yogurt in a strainer lined with coffee filter and strain 2-5 hours, as you wish.
The store bought yogurt will determine the flavor of the yogurt. I use the store brand that Price Rite sells.
Thank you!
Post by: Mom of Scooby on July 18, 2016, 06:42:40 PM
For MoS: my Greek yogurt recipe with IP.
I put one gallon of milk (2%) in instant pot, press "yogurt" and then "adjust". This brings milk to a boil.
when finished, I add 1/2 cup of powdered milk and use the hand blender for smoothness.
when cooled to about 112-120 degrees, I add 3-4 large spoonfuls of store-bought plain yogurt, fat-free. (not Greek yogurt)
then close the IP, press "yogurt" and let it sit overnight. (The IP goes automatically into keep warm at the end of the cycle.)
When I wake up, I put the yogurt in the fridge.
When yogurt is cold, put yogurt in a strainer lined with coffee filter and strain 2-5 hours, as you wish.
The store bought yogurt will determine the flavor of the yogurt. I use the store brand that Price Rite sells.
How do you know when it is cooled?
Post by: nadra24 on July 18, 2016, 06:54:38 PM
How do you know when it is cooled?
I've always used a food thermometer. However, I recently read this article (http://www.nwedible.com/do-you-need-to-heat-milk-for-yogurt-making/) that says that if you use pasteurized milk, you might not really need to scald it, especially if you're going to strain it into greek yogurt.
Post by: Run Amok on July 18, 2016, 08:02:22 PM
Post by: Ice Cream on July 19, 2016, 11:55:43 AM
How do you know when it is cooled?
I use a meat thermometer. I do not use pasteurized milk, because it's far more expensive for no real benefit to me. But it's true, if pasteurized, no need to do the first step of bringing to almost boil.
Post by: Rochey on July 19, 2016, 11:56:40 AM
For MoS: my Greek yogurt recipe with IP.
I put one gallon of milk (2%) in instant pot, press "yogurt" and then "adjust". This brings milk to a boil.
when finished, I add 1/2 cup of powdered milk and use the hand blender for smoothness.
when cooled to about 112-120 degrees, I add 3-4 large spoonfuls of store-bought plain yogurt, fat-free. (not Greek yogurt)
then close the IP, press "yogurt" and let it sit overnight. (The IP goes automatically into keep warm at the end of the cycle.)
When I wake up, I put the yogurt in the fridge.
When yogurt is cold, put yogurt in a strainer lined with coffee filter and strain 2-5 hours, as you wish.
The store bought yogurt will determine the flavor of the yogurt. I use the store brand that Price Rite sells.
What does this mean? I have been scared to try yogurt, but your directions make it seem so easy. I just don't follow that part.
thanks!
Post by: Ice Cream on July 19, 2016, 11:58:06 AM
Woah...people who are making raw milk yogurt and not putting it through a kill cycle are begging for lysteria. Do they know and not care or not know? Pasturized milk is pretty safe though i think.
Every yogurt recipe I ever read mentions that the boils step is essential, except for pasteurized milk.
Post by: Ice Cream on July 19, 2016, 12:02:11 PM
What does this mean? I have been scared to try yogurt, but your directions make it seem so easy. I just don't follow that part.
thanks!
you get regular, plain yogurt when the instant pot finishes "cooking" it. In order to make greek yogurt, you have to make it thicker, i.e., strain it. This will separate the liquid whey from the yogurt and the remaining yogurt will have a thick consistency, like Greek yogurt. Greek yogurt is nothing else than plain yogurt that was strained.
the liquid that remains is a quality protein, but I don't like the taste, so I throw it out.
Post by: Run Amok on July 19, 2016, 02:40:39 PM
Every yogurt recipe I ever read mentions that the boils step is essential, except for pasteurized milk.
There are people in the comments section of that article talking about using raw milk to make yogurt and skipping the heating step.
Just curious what you mean when you say pasturized milk has no benefit to you.
Post by: Ice Cream on July 19, 2016, 04:18:36 PM
There are people in the comments section of that article talking about using raw milk to make yogurt and skipping the heating step.
Just curious what you mean when you say pasturized milk has no benefit to you.
Oops, my error. I meant ultra-high pasteurized milk that does not have to be refrigerated. As far as I know, that is the one that definitely does not need boiling. (Buying that has no benefit for me since I live close to a grocery store and do not need to store milk; that is what I meant. It's a more expensive product.)
I always buy the refrigerated milk in the grocery store, the kind that had flash pasteurization. I prefer to err on the safe side and boil. Flash pasteurization is not as safe as the ultra high.
Post by: merigayle on July 20, 2016, 04:22:25 PM
(http://uploads.tapatalk-cdn.com/20160720/b49366b83dbf441f4e936d151e7c70e2.jpg)
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Post by: merigayle on July 20, 2016, 05:03:36 PM
(http://uploads.tapatalk-cdn.com/20160720/7656d45314dc0a1643c6d9662a70918c.jpg)
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Post by: The Turtle Whisperer on July 20, 2016, 06:25:48 PM
We do a lot of stir fry's with cubed chicken thighs, vegetables, and brown rice... i did a simple marinade thing last night... it was 4 boned thighs, about an hour marinade and 9 minutes on manual, quick release. Incredibly good and shockingly tender. Like something you slow cooked for a couple of days. I hope it turns out as well with veggies in with the chicken. I'm very happy so far.
Post by: Ice Cream on July 20, 2016, 07:49:53 PM
Post by: merigayle on July 20, 2016, 07:55:20 PM
Post by: Natasha on July 20, 2016, 08:08:11 PM
Post by: merigayle on July 21, 2016, 10:43:26 AM
Post by: Run Amok on July 21, 2016, 11:02:07 AM
Post by: merigayle on July 21, 2016, 06:20:33 PM
You guys are making me less and less jealous! I don't have time to experiment! I think I'd be immediately frusterated by this thing!I do not either, but the sweet potatoes were 14 minutes? maybe 12? I just tossed them in with 1 cup of water and pressed the button :D
Post by: radial on July 21, 2016, 06:33:18 PM
I do not either, but the sweet potatoes were 14 minutes? maybe 12? I just tossed them in with 1 cup of water and pressed the button :D
Yeah, really. This is the device for people who want to be less involved in the cooking process, not moreso.
Post by: merigayle on July 21, 2016, 08:27:11 PM
Yeah, really. This is the device for people who want to be less involved in the cooking process, not moreso.My pressure cooker (stove top) i have to baby sit, this is nice to not have to babysit!
Post by: Ice Cream on July 22, 2016, 08:08:01 AM
My pressure cooker (stove top) i have to baby sit, this is nice to not have to babysit!
I always wondered why you raved so much about that pressure cooker. My mom had a stove top one, and I was never inclined to get such a thing. The IP is just so convenient.
Has anyone boiled eggs in the IP?
Post by: merigayle on July 22, 2016, 08:49:04 AM
I always wondered why you raved so much about that pressure cooker. My mom had a stove top one, and I was never inclined to get such a thing. The IP is just so convenient.I rave about it because I can cook dried beans in 20 minutes :D Lentil soup that tastes like it cooked all day in 10 minutes.
Has anyone boiled eggs in the IP?
Post by: Ice Cream on July 22, 2016, 03:58:15 PM
Post by: merigayle on July 22, 2016, 08:45:36 PM
I made some kind of lentil recipe from the booklet that came with the IP. It was one of the worst things I ever made.this is my go to pressure cooker lentil soup recipe
http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html (http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html)
Family favorite.
Post by: Ice Cream on July 23, 2016, 07:08:49 AM
this is my go to pressure cooker lentil soup recipe
http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html (http://blog.fatfreevegan.com/2009/05/ridiculously-easy-lentil-soup.html)
Family favorite.
Thanks! will do this when it gets cooler. Looks good.
Post by: merigayle on July 23, 2016, 08:25:16 AM
Thanks! will do this when it gets cooler. Looks good.it is, probably made it at least 50 times.
Post by: Honey Badger on July 23, 2016, 01:32:31 PM
I'm looking for something to cook today or tomorrow that will provide good leftovers for a couple days. Suggestions welcome! I'm an omnivore.
You guys are making me less and less jealous! I don't have time to experiment! I think I'd be immediately frusterated by this thing!I'm not into appliances that are overly complex and I wondered about the Instant Pot, but after using it a couple times, it really could not be any simpler. They only variance to time, IMO, is personal preference.
Like Meri's sweet potatoes; I think "overcooking" them a bit makes no difference at all. I'm sure they're just as good.
Post by: radial on July 23, 2016, 03:43:53 PM
Post by: merigayle on July 23, 2016, 05:42:43 PM
Post by: merigayle on July 23, 2016, 06:05:39 PM
Post by: merigayle on July 24, 2016, 04:01:38 PM
Post by: merigayle on July 24, 2016, 05:11:22 PM
Post by: The Turtle Whisperer on July 24, 2016, 05:18:28 PM
I now put a dishtowel over it and turn it from the side. I'd bet most have done that once.
Post by: merigayle on July 24, 2016, 05:27:21 PM
Yep, I didn't burn my hand but it was hella hot.RIGHT??? being right handed it is only natural to do it and all my other pressure cookers the steam did not release where your hand would be. Man, people were harsh and degrading. I do not understand why people are like that.
I now put a dishtowel over it and turn it from the side. I'd bet most have done that once.
Post by: Ice Cream on July 24, 2016, 06:16:33 PM
Post by: merigayle on July 24, 2016, 07:09:24 PM
I push the quick release thingie to the side with a spoon. I remembered from my mother's stove top pressure cooker that steam gushes out. Sorry you burned your hand. That could be quite painful.I was quick with the reflexes so it was not too bad. My stove top ones always had the steam come out the sides and down, so it was totally unexpected for me.
Post by: Dagstag v 2.0 on July 24, 2016, 09:27:38 PM
I made this tonight: http://myheartbeets.com/instant-pot-ground-lamb-curry/
It's really good! I didn't feel like making the homemade masala just for a teaspoon, so I used a store bought close approximation I found. Really, very good.
Post by: Ice Cream on July 25, 2016, 07:48:37 AM
I was quick with the reflexes so it was not too bad. My stove top ones always had the steam come out the sides and down, so it was totally unexpected for me.
I did not know that that type of steam release even existed...
Post by: Rochey on July 26, 2016, 09:28:28 AM
I always wondered why you raved so much about that pressure cooker. My mom had a stove top one, and I was never inclined to get such a thing. The IP is just so convenient.
Has anyone boiled eggs in the IP?
I do eggs quite a bit. I think I do about 5 min high and 5 min NP, then ice bath. I've found that higher quality eggs don't crack, but I haven't found the magic time formula to prevent it altogether.
Merigayle, cover the valve with a towel or use a spoon if you're doing QR to prevent a steam burn. I just saw that people were ugly to you about it...wtf? Rude.
Post by: merigayle on July 26, 2016, 09:50:59 AM
Post by: Run Amok on July 26, 2016, 12:58:27 PM
Same thing with pasta. It takes about 2 minutes to bring a pot of water to boil from 200. Pasta goes in-- done in about 10 minutes total.
It does take me about 90 minutes to make beans though.
Post by: merigayle on July 29, 2016, 07:36:11 PM
Post by: Rochey on July 30, 2016, 02:18:34 PM
Ice Cream...you said you use flavored yogurt and the IP yogurt will be that flavor?
Post by: Ice Cream on July 31, 2016, 08:14:05 AM
I made yogurt last night! It was perfect!!
Ice Cream...you said you use flavored yogurt and the IP yogurt will be that flavor?
I am glad you liked it. Did you strain it, too? It's so easy, isn't it?
No, I use plain yogurt. I *think* you should not use flavored. Not sure.
Post by: Natasha on July 31, 2016, 02:13:21 PM
Post by: Rochey on July 31, 2016, 06:00:29 PM
I am glad you liked it. Did you strain it, too? It's so easy, isn't it?
No, I use plain yogurt. I *think* you should not use flavored. Not sure.
Ok I think I misread your first post. I just added some vanilla extract when it was done. We've already finished one batch and one's cooking now!
Yes I strained it for about 4 hours.
Post by: Ice Cream on July 31, 2016, 07:14:18 PM
Ok I think I misread your first post. I just added some vanilla extract when it was done. We've already finished one batch and one's cooking now!I usually do a full gallon once a week.
Yes I strained it for about 4 hours.
Post by: Honey Badger on August 02, 2016, 12:29:45 PM
Last night I hard-cooked some eggs for the first time. Easy peasy and they really were easy to peel, something I always have trouble with when I'd boil them.
I'm liking the thing so far!
Post by: ihop on August 02, 2016, 02:37:45 PM
I don't understand the hard boiled egg thing. They are super easy on the stove - bring to a boil, turn off heat and let sit for 17 minutes. I know the IP does them faster but is it really worth it?
And I think I will do yogurt next week.
Post by: merigayle on August 02, 2016, 04:07:13 PM
I remade the sassy sesame tofu and per the cookbook author's rec, reduced the cooking time by a minute (it was only 3 minutes) and it was much better and more resembled the picture. Geez i love the modern world where i can chat with a cookbook author! LOL.
I do, however, think my IP does not come to pressure properly. In my mind and eyes it is at pressure, but it is not acknowledging that it is up to pressure. I cleaned out the thing in the lid. I need to contact them. It is hit or miss, but one day i was not minding it and a lot of time went by before i realized it never "came to pressure" as in it never started the countdown, i opened it up, all the cooking liquid was gone and my food was wayyyyyy overcooked :'(
Post by: Dagstag v 2.0 on August 03, 2016, 12:12:01 AM
I made this great kale... melt ghee/butter/whatever fat or use olive oil on saute setting, saute one thinly sliced onion and 3-5 chopped carrots until onions are floppy. Then add 4-5 chopped/sliced cloves of garlic and stir a bit. Then add one or one and a half chopped bunches of kale (no need to de-rib, you might have to tamp them down a bit), a half cup of broth (I use chicken but veg is cool too), and some salt and pepper. Set on manual for 8 minutes, then once you open it, add some balsamic vinegar and red pepper flakes and stir. Maybe the tastiest kale I've ever made.
Actual recipe and directions and pretty pictures here: http://nomnompaleo.com/post/18128850657/pressure-cooker-braised-kale-and-carrots
Post by: merigayle on August 05, 2016, 01:12:39 PM
Post by: merigayle on August 05, 2016, 02:33:41 PM
Post by: nadra24 on August 05, 2016, 03:18:56 PM
I am glad you liked it. Did you strain it, too? It's so easy, isn't it?
No, I use plain yogurt. I *think* you should not use flavored. Not sure.
I've used vanilla yogurt as a starter and it was fine, but I suppose it depends on what you plan to do with your final product. If you're just going to add vanilla anyway, then using flavored is fine. I probably wouldn't use a starter that was fruit flavored, just because I don't know what the final product would taste like.
Ice cream, you mentioned in an above post that you steamed some salmon. How did you do that, and was your fish frozen or fresh when you started?
Post by: hally on August 05, 2016, 04:03:25 PM
Some of the things I see y'all making, I don't think I would use it for. Like HB eggs, me too Meri, 12 minutes after they come to a boil. How hard is that? I mean if it cooled them and peeled them then yea. And salmon, well I guess if it was frozen?
But fresh cooks in no time.
I made chili, with chopped meat. It came out good but it doesn't take all that long on the stove anyway. After adding all ingredients, used 8 min pressure but then it said to use the 10 min sit method for steam release. And any chili, meat or veg is better after it sits in fridge the next day.
So 18 mins for something that is normally ready in not much more time on stove.
Next time I would try to make a chili with cubed beef or pork.
I want to put a spaghetti squash in it, and also would like to do meats that need longer cooking, and definitely beans so I don't have to soak them. I love making 15 bean soup but always forget to soak the beans. And Black beans soup, navy bean soup, etc.
Post by: merigayle on August 05, 2016, 05:37:29 PM
Post by: Ice Cream on August 05, 2016, 07:03:40 PM
I have liked beans, potatoes, greens, and soups in the IP. and I do yogurt every week.
Post by: nadra24 on August 05, 2016, 11:53:37 PM
Post by: hally on August 08, 2016, 09:06:23 AM
Post by: Dagstag v 2.0 on August 08, 2016, 10:38:21 AM
Post by: merigayle on August 08, 2016, 04:42:37 PM
Post by: merigayle on August 08, 2016, 05:56:13 PM
Post by: Mom of Scooby on August 09, 2016, 02:30:14 PM
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Post by: Rochey on August 09, 2016, 04:01:38 PM
I made the yogurt and after 8 hours it was still liquid.. That's not right is it? I wonder what I did wrong
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Did you let your milk cool to at least 115*? How many tablespoons of starter did you use? How much milk? Did you add any sort of flavor?
Post by: DocBuzzkill on August 09, 2016, 06:46:59 PM
Hally-- I find things like making a baked sweet potato (12 minutes) or regular potatoes (14 minutes) vs 1 hour in the stove is where the IP really shines, and beans,from dry they cook in 15-25 minutes vs 1 hour unsoaked (i never soak). The lentil soup i always make in my stove top pressure cooker cooks in 10 minutes and tastes like it cooked all day, so there is that too.
I'm kind of mystified as to why the IP is superior to a pressure cooker. I guess it's because you can set things up then leave it? Otherwise, cooking times seem equivalent.
I love my Fissler stainless steel pressure cooker. :) Just cooked up toor dal last weekend to use for a big batch of sambar that I'm eating for lunch and/or breakfast this week.
Post by: Ice Cream on August 09, 2016, 07:10:30 PM
I'm kind of mystified as to why the IP is superior to a pressure cooker. I guess it's because you can set things up then leave it? Otherwise, cooking times seem equivalent.
I love my Fissler stainless steel pressure cooker. :) Just cooked up toor dal last weekend to use for a big batch of sambar that I'm eating for lunch and/or breakfast this week.
If you want to buy a pressure cooker now, then this is better in my view, because you have other possibilities. If you already own a pressure cooker, there is no need for the IP. I did not buy it for the pressure cooker, but am happy to have pressure cooker abilities now.
Post by: merigayle on August 09, 2016, 08:52:42 PM
I'm kind of mystified as to why the IP is superior to a pressure cooker. I guess it's because you can set things up then leave it? Otherwise, cooking times seem equivalent.I am a die hard stove top pressure cooker user and just bought the IP. Here is what I like about it over the stove top PC:
I love my Fissler stainless steel pressure cooker. :) Just cooked up toor dal last weekend to use for a big batch of sambar that I'm eating for lunch and/or breakfast this week.
1. set it and walk away, no waiting for it to come to pressure, turning down heat, etc
2. does not use of valuable stove space
3. does not heat up the kitchen in the summer
4. multi functional-- slow cooker, steamer, rice maker, etc.
Post by: Ice Cream on August 10, 2016, 07:44:12 AM
I am a die hard stove top pressure cooker user and just bought the IP. Here is what I like about it over the stove top PC:
1. set it and walk away, no waiting for it to come to pressure, turning down heat, etc
2. does not use of valuable stove space
3. does not heat up the kitchen in the summer
4. multi functional-- slow cooker, steamer, rice maker, etc.
This is what I remembered from my mother's PC, and why it never even occurred to me to get one of those. But if you're happy with what you have, there is no need to get IP.
Post by: merigayle on August 10, 2016, 09:10:11 AM
Post by: DocBuzzkill on August 10, 2016, 10:50:35 AM
I am a die hard stove top pressure cooker user and just bought the IP. Here is what I like about it over the stove top PC:
1. set it and walk away, no waiting for it to come to pressure, turning down heat, etc
That's a pretty big advantage!
Quote
2. does not use of valuable stove space
Good point. However, I have limited counter space, so an IP could be an issue.
Quote
3. does not heat up the kitchen in the summer
Definitely a feature in its favor!
Quote
4. multi functional-- slow cooker, steamer, rice maker, etc.
Also great features! I already have a steamer and rice maker (separate items) so as tempting as the IP sounds (and it does), I'd have one more gadget to add to my horde of kitchen stuff that resides in the basement. :D
Post by: floridagal on August 10, 2016, 12:12:06 PM
Post by: DocBuzzkill on August 10, 2016, 01:34:20 PM
Deal of the day on Amazon today. 69.99Get thee behind me, O temptress! ;)
Post by: Ice Cream on August 10, 2016, 03:33:40 PM
Post by: ihop on August 10, 2016, 05:18:36 PM
Yum!
Post by: merigayle on August 10, 2016, 07:02:38 PM
My only appliance that I should not have bought is an ice cream maker. Complete waste of $$.We use it a few times a year, so almost useless.
Post by: diablita on August 10, 2016, 10:10:26 PM
I caved and bought the IP. I have a rice maker and crockpot we were gifted (not from a registry -- both generous and thoughtful but not anything I'd want) and never use. But this I might like. I'm also limited for counter space. oh well
Post by: merigayle on August 11, 2016, 06:49:08 AM
Post by: Ice Cream on August 11, 2016, 07:57:34 AM
I had an ice cream maker years ago and barely used it. It didn't make the move. We have a paleta-maker and a yonana (froyo from frozen bananas and other fruit) and use those a bit, though not this summer.
I caved and bought the IP. I have a rice maker and crockpot we were gifted (not from a registry -- both generous and thoughtful but not anything I'd want) and never use. But this I might like. I'm also limited for counter space. oh well
I have a steamer, a crockpot, and a rice cooker. Three things that are duplicated in the IP. But I love my zojirushi rice maker and use that at least every other day.
Post by: caribougrrl on August 12, 2016, 08:23:29 AM
My only appliance that I should not have bought is an ice cream maker. Complete waste of $$.
funny, my ice cream maker broke and I really miss it... it will definitely be replaced
Post by: Run Amok on August 12, 2016, 11:43:54 AM
Post by: merigayle on August 12, 2016, 11:52:01 AM
I got mine on deal of the day too. A tiny bit bummed that I didn't notice it isn't the variety with a yogurt option. But, oh well. I'm most excited for things like beans, sweet potatoes, this cabbage hash thing that takers forever to cook, apple sauce, baked beans, lentil soup-- that kind of thing. Now to find somewhere for it to live!sweet potatoes has been the highlight so far for me :D Check out Jill Nussinow's cookbook, I got it from the library and just purchased it on amazon.
Post by: Run Amok on August 12, 2016, 02:22:30 PM
Post by: diablita on August 13, 2016, 08:26:53 PM
Post by: merigayle on August 14, 2016, 06:53:52 AM
Post by: merigayle on August 14, 2016, 07:58:40 AM
Post by: Run Amok on August 14, 2016, 01:13:21 PM
Currently, I'm making a lentil soup. Again, not sure it will be faster than my normal process since lentil only takes about 30 minutes anyway? If I had a larger kitchen definitely wouldn't be a time saver since i would make 4 soups at a time if i had room to freeze them. I used the saute feature and hot water it still took 10+ minutes to reach pressure.
Don't get me wrong...I'm happy with my purchase and I see myself using it probably quite a bit!
Post by: Run Amok on August 14, 2016, 02:08:07 PM
https://feedyourskull.com/2016/03/16/ip-sushi-rice/
Trying this cheater sushi rice for quick lunch rolls as a dry run for dinner later in the week.
Post by: Run Amok on August 14, 2016, 02:20:32 PM
Post by: merigayle on August 14, 2016, 04:10:13 PM
Post by: merigayle on August 14, 2016, 05:09:01 PM
This is cooking in mine now:
(http://uploads.tapatalk-cdn.com/20160814/ec744c4857e070a8e1956e355a4b31fe.jpg)
Sent from my iPhone using Tapatalk
Post by: Run Amok on August 14, 2016, 09:52:12 PM
Check out the Fat Free Vegan "ridiculously easy" lentil soup recipe, that is our go to.
I referenced it for time but used a recipe I have had good luck with.
Post by: merigayle on August 15, 2016, 06:26:22 AM
Post by: Ice Cream on August 15, 2016, 06:39:55 AM
Woke up to yogurt! That was awesome! BUt we do not really eat yogurt :D But it was fun.
Why would you make something you don;t eat/need?
Post by: merigayle on August 15, 2016, 06:43:35 AM
Sent from my iPhone using Tapatalk
Post by: merigayle on August 15, 2016, 06:43:49 AM
Sent from my iPhone using Tapatalk
Post by: Run Amok on August 15, 2016, 10:33:02 AM
Post by: merigayle on August 15, 2016, 01:11:51 PM
Send it to MOS!:rotfl:
Post by: merigayle on August 15, 2016, 04:12:15 PM
Post by: merigayle on August 15, 2016, 05:25:09 PM
Post by: Run Amok on August 15, 2016, 06:47:52 PM
Adding meris bean recipe here to try later. http://makerealfood.com/2015/03/03/refried-beans-instant-pot-vegan-nachos/ (http://makerealfood.com/2015/03/03/refried-beans-instant-pot-vegan-nachos/)
Post by: merigayle on August 15, 2016, 07:16:08 PM
Post by: merigayle on August 17, 2016, 06:46:18 AM
Post by: Run Amok on August 18, 2016, 11:30:25 AM
Post by: merigayle on August 18, 2016, 02:06:19 PM
I cooked beans from dry in about 35 minutes. I think I'll try soaked next time but still impressivewhat kind of beans? That is VERY long for a pressure cooker, unsoaked.
Post by: Run Amok on August 18, 2016, 02:20:17 PM
I have noticed that things don't seem to cook exactly evenly. Some where almost done and some weren't.
Post by: merigayle on August 18, 2016, 05:16:03 PM
Cannellini. I checked then at 25 and they werent totally done so i put them back in for 10 more minutes.Did you have enough water in the pot? That could cause it. I wonder if the beans were old, that seems like a REALLY long time.
I have noticed that things don't seem to cook exactly evenly. Some where almost done and some weren't.
Also, something I have to be aware of in the IP is the gasket. In my stovetop pot i never mess with it or mind it, but in the IP i find if i am having an issue, it is because the gasket is not on completely 100% properly, so I have to really get in the habit of checking it every time (this includes when i take it off, adjust food, and bring it back to pressure, esp in multi step recipes) because I think that was the root of my problems.
Post by: Run Amok on August 18, 2016, 05:33:58 PM
Post by: merigayle on August 18, 2016, 05:56:48 PM
Post by: Ice Cream on August 19, 2016, 05:42:00 AM
Post by: merigayle on August 21, 2016, 08:00:15 AM
Post by: merigayle on August 21, 2016, 02:09:41 PM
(https://scontent-iad3-1.xx.fbcdn.net/v/l/t1.0-9/14080051_10209902701434831_1617548902641243360_n.jpg?oh=4706d9974704a85ef160137522c5d2f8&oe=5858CA67)
Post by: merigayle on August 21, 2016, 05:10:42 PM
Post by: leggova on August 22, 2016, 06:41:57 AM
I tried making yogurt over the weekend. My yogurt isn't very tart. How can i make it tarter?
Post by: leggova on August 22, 2016, 06:42:46 AM
I made steamed salmon again and it tastes good. It also takes only two minutes.
Ooo..this sounds promising. What settings did you put in on? Did you use some kind of container in the pot?
Post by: Ice Cream on August 22, 2016, 07:27:26 AM
Ooo..this sounds promising. What settings did you put in on? Did you use some kind of container in the pot?
I use the steaming rack that comes with the IP. If it's unfrozen salmon, I put it on a 2 min. steaming cycle. Effortless and healthy.
Can then be cut up and added to noodles in broth with baby spinach leaves.
Post by: leggova on August 22, 2016, 09:57:29 PM
I use the steaming rack that comes with the IP. If it's unfrozen salmon, I put it on a 2 min. steaming cycle. Effortless and healthy.
Can then be cut up and added to noodles in broth with baby spinach leaves.
Salmon with skin and the skin on the steaming rack?
Post by: Ice Cream on August 23, 2016, 11:50:01 AM
Salmon with skin and the skin on the steaming rack?
Yes. I remove the skin after steaming.
Post by: hally on August 23, 2016, 01:37:15 PM
I am part of the club!
I tried making yogurt over the weekend. My yogurt isn't very tart. How can i make it tarter?
I am not expert, in fact I am just making my first batch but in my reading I saw the longer you incubate the tarter it gets.
Post by: merigayle on August 23, 2016, 02:30:57 PM
Post by: ihop on August 23, 2016, 04:24:19 PM
And the risotto with shrimp and peas that I made last night was fabulous!
Post by: Ice Cream on August 23, 2016, 05:43:13 PM
Post by: wherestheportojohn on August 23, 2016, 07:07:17 PM
Post by: hally on August 23, 2016, 07:57:23 PM
I think tartness depends on your starter. There is only one starter that I really like.Do share your starter, Ice Cream, I should have paid more attention when I was there. I used a healthy scoop of my Fage 0%
Mine is not tart at all, but I also read that it gets tarter the longer it sits according to this site.http://www.tidbits-cami.com/2015/09/homemade-yogurt.html/2 (http://www.tidbits-cami.com/2015/09/homemade-yogurt.html/2)
Mine is nice and thick, even with the skim milk after straining for two hours. I used a cloth bag that you can launder delicates in till my nut milk bags arrive. The strainer let too much of the good yogurt through. I did not use powdered milk. Is your powdered milk whole of fat free, Ice Cream?
I will attempt again but probably not till next week.
Post by: merigayle on August 23, 2016, 08:06:31 PM
Post by: hally on August 23, 2016, 08:49:08 PM
Hally-- did you only use skim milk? Nothing added? And it got thick? DH complained that the yogurt i made would make him fat, LOL!Got thick after I strained it. Added fat free fage for the starter strained for 2 hours
Post by: merigayle on August 23, 2016, 08:55:51 PM
Got thick after I strained it. Added fat free fage for the starter strained for 2 hourshmm maybe next time I will try skim milk. Is that 1%? I do not drink milk, I am unwise on the ways of milk.
Post by: hally on August 23, 2016, 09:02:10 PM
Post by: merigayle on August 23, 2016, 09:05:28 PM
Post by: leggova on August 23, 2016, 09:58:38 PM
I would also like to use 1 or 2% as well as full fat is obviously more calorific. If anyone tries it, let me know if you notice a difference in taste and consistency.
Post by: hally on August 24, 2016, 06:10:48 AM
Ah, gotcha, so if I use 1 or 2% i should be ok then?IC uses 2% and hers is yummy
Just saw Leggova's post about Fage not having acidophilus. Interesting, Will try with a different type next time. Ice Cream had a generic type I believe, she will pipe in with the brand soon I am sure.
leggova, I used skim. It got thick after straining.
Post by: Ice Cream on August 24, 2016, 06:42:06 AM
I have never tried with store bought Greek.
I add some milk powder to mine (like 1/2 cup), btw, and use the blender. I do it while the milk is cooling. Seems like that step was ignored here. Milk powder usually is non-fat and adds protein.
Post by: hally on August 24, 2016, 07:26:35 AM
BTW I just looked at my Fage and it does have acidohphilus.
Post by: leggova on August 24, 2016, 07:40:04 AM
Thanks, Ice Creamwell that crushes that theory. 😊
BTW I just looked at my Fage and it does have acidohphilus.
Post by: Rochey on August 24, 2016, 09:28:49 AM
Post by: merigayle on August 24, 2016, 09:39:39 AM
Post by: Ice Cream on August 24, 2016, 10:20:20 AM
Thanks, Ice Cream
BTW I just looked at my Fage and it does have acidohphilus.
There is nothing wrong with trying greek yogurt as a starter; it's just more expensive. I dislike Aldi's yogurt as a starter.
Post by: hally on August 24, 2016, 10:36:25 AM
There is nothing wrong with trying greek yogurt as a starter; it's just more expensive. I dislike Aldi's yogurt as a starter.
Why don't you just use some of your homemade?
Wonder why some people aren't getting the tartness, Rochey is yours tart? Do you do it for 8 hours or more?
Post by: leggova on August 24, 2016, 06:37:43 PM
Post by: leggova on August 24, 2016, 06:39:36 PM
http://healinggourmet.com/healthy-recipes/pressure-cooker-chicken/ (http://healinggourmet.com/healthy-recipes/pressure-cooker-chicken/)
Was good.
Post by: Ice Cream on August 24, 2016, 06:42:31 PM
Why don't you just use some of your homemade?
Wonder why some people aren't getting the tartness, Rochey is yours tart? Do you do it for 8 hours or more?
I read somewhere that your yogurt tends to stay fairly liquid if you keep reusing your own. I never tried it. I have no issues buying the starter, and every once in a while, when I am out of starter, I will use my own.
Post by: The Turtle Whisperer on August 24, 2016, 07:02:47 PM
Chicken thighs and veggies and whatever sauce you like, Hunan, Szechuan, Greek, Italian, Cajun, Moroccan, Mexican.... it's endless.
9 minutes and it's like it has been in a slow cooker for 12 hours.
HEB peeps. Get you some Rockin' Moroccan sauce and whatever veggies you like. Sometimes I marinate for a couple of hours, sometimes i don't... I use celery and carrots and onions and green peppers... I add maybe a 1/4 cup of water. do manual for 9 to 10 minutes and then vent. Serve over rice.
If the sauce is thin at the end I'll put it on saute and thicken it with cornstarch.
This thing is amazing.
Post by: wherestheportojohn on August 24, 2016, 09:29:50 PM
It was yummy yummy!
Served over basmati rice with a (garden) cucumber and (garden) tomato salad.
:D
Post by: BonitaApplebum on August 24, 2016, 09:43:02 PM
Post by: hally on August 25, 2016, 09:40:20 AM
I think my yogurt is getting more tart as it sits. I am very happy with it though, a half gallon didn't make that much and I lost a lot of what I strained in the yogurt strainer. The laundry bag worked better, and I received my nut milk bag from Amazon so will use that. It is about same mesh as the laundry bag.
I will make a gallon next time, and use a different starter and maybe some powdered milk.
Post by: merigayle on August 25, 2016, 10:28:46 AM
Post by: diablita on August 25, 2016, 11:24:22 AM
I made Beef Madras....recipe and spice packet from Karen's Spice Kitchen...in the instant pot rather than in a Dutch oven or slow cooker.
It was yummy yummy!
Served over basmati rice with a (garden) cucumber and (garden) tomato salad.
:D
Nice! I'm glad you're loving your spice packets; what a clever way to use one. I'm having dinner at Karen's house tomorrow night. She'll love to hear that one of my imaginary friends liked her product. :heartbeat:
Post by: wherestheportojohn on August 25, 2016, 01:06:46 PM
Nice! I'm glad you're loving your spice packets; what a clever way to use one. I'm having dinner at Karen's house tomorrow night. She'll love to hear that one of my imaginary friends liked her product. :heartbeat:
:D
Post by: ihop on August 25, 2016, 01:32:30 PM
Soup was yummier today thinned with a little water.
Adding meris bean recipe here to try later. http://makerealfood.com/2015/03/03/refried-beans-instant-pot-vegan-nachos/ (http://makerealfood.com/2015/03/03/refried-beans-instant-pot-vegan-nachos/)
I made these last night. Delicious! DH said they were the best refried beans he has ever had!
Post by: merigayle on August 25, 2016, 02:31:05 PM
I made these last night. Delicious! DH said they were the best refried beans he has ever had!RIGHT???? and beyond easy!!!!!! It is all my kid wants to eat :heartbeat:
Post by: Ice Cream on August 25, 2016, 04:01:56 PM
If you guys don't shut up about this thing soon I'm going to have to get one.
Either stay out of the thread and avoid temptation or else get one. My motto is "the only way to get rid of temptation is to yield to it." I love mine and don;t regret.
Post by: Run Amok on August 26, 2016, 01:35:26 AM
If you guys don't shut up about this thing soon I'm going to have to get one.
You know how much I hate kitchen gadgets and I don't regret spending $70 or the counter space for mine!
Post by: BonitaApplebum on August 26, 2016, 01:37:22 PM
Post by: ihop on August 26, 2016, 03:07:23 PM
Did you buy one Bonita??? ;)
Post by: BonitaApplebum on August 26, 2016, 05:42:04 PM
Post by: merigayle on August 26, 2016, 06:10:10 PM
Post by: Ice Cream on August 26, 2016, 07:09:32 PM
I wanted to make yogurt again and went to the store and every milk had added vitamins if it was not whole milk. :confused: So somehow I ended up walking out with a 1/2 gallon of raw milk from my friend's farm. :confused: :confused: :confused: what just happened?
what is wrong with added vitamins?
Post by: merigayle on August 26, 2016, 07:31:15 PM
what is wrong with added vitamins?I thought you wanted milk with nothing added in it for the yogurt and most of the D vitamins are derived from fish. Here is a link on VitD3 and it being from fish or sheep.
http://healthyeating.sfgate.com/vitamin-d3-superior-other-forms-vitamin-d-7116.html (http://healthyeating.sfgate.com/vitamin-d3-superior-other-forms-vitamin-d-7116.html)
Post by: Ice Cream on August 27, 2016, 12:09:31 AM
Post by: Natasha on August 27, 2016, 01:48:04 PM
I just keeping making the same basic thing over and over again and I love this thing!
Chicken thighs and veggies and whatever sauce you like, Hunan, Szechuan, Greek, Italian, Cajun, Moroccan, Mexican.... it's endless.
9 minutes and it's like it has been in a slow cooker for 12 hours.
HEB peeps. Get you some Rockin' Moroccan sauce and whatever veggies you like. Sometimes I marinate for a couple of hours, sometimes i don't... I use celery and carrots and onions and green peppers... I add maybe a 1/4 cup of water. do manual for 9 to 10 minutes and then vent. Serve over rice.
If the sauce is thin at the end I'll put it on saute and thicken it with cornstarch.
This thing is amazing.
Thanks, I'll look for it next time!
It sounds a lot like the Shrimp creole I made last night. I made the sauce first and then added the shrimp that was still somewhat frozen for 3 minutes and it was great.
Post by: Rochey on August 27, 2016, 03:15:12 PM
Post by: merigayle on August 27, 2016, 06:05:21 PM
Post by: merigayle on August 28, 2016, 07:43:25 AM
Post by: merigayle on August 28, 2016, 11:32:33 AM
Post by: merigayle on August 28, 2016, 12:27:27 PM
I am so in :heartbeat:
Post by: Honey Badger on August 28, 2016, 01:02:15 PM
I have the urge to make something fruity, like apples or blueberries with oatmeal. Like a crisp, but not super sweet so I can also eat it for breakfast.
I'm scouting around for recipes.
Post by: merigayle on August 28, 2016, 05:42:04 PM
Meri, do you just cut in half the long way and scoop out the seeds? Do you add anything to it? I have a spaghetti squash that I need to cook.I cut it in half, scooped out the seeds, put the rack and 1/5cups of water in, then the squash, cut side up, on top of each other kind of, closed the lid, 5 mins high pressure, QR. We then topped it with http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/ (http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/) Avocado pesto sauce.
I have the urge to make something fruity, like apples or blueberries with oatmeal. Like a crisp, but not super sweet so I can also eat it for breakfast.
I'm scouting around for recipes.
Post by: Run Amok on August 28, 2016, 08:10:13 PM
I made eggs in the ip again. 5 minutes and a quick release was perfect!
Then i made minestrone-- small carrot, 1 cellery stall, half am onion browned on saute over medium +1.5 cups of cannelini beans I'd made the week before, incl cooking liquid (they were cooked with sage, rosemary, oregano, thyme & garlic), 5 cups stock, 1 can tomatoes, and 2 generous cups each kale and savoy cabbage, + a couple of parm rinds. 10 minutes at pressure and quick released.
Doing baked beans now. Tried 2 minute pressure quick soak. I'll report back the results.
Post by: Run Amok on August 28, 2016, 11:32:09 PM
Then I did applesauce. 5 minutes obliterated the apples so next time I'll try 3 minutes instead!
Post by: Rochey on August 29, 2016, 09:47:48 AM
I've been making whole chickens on the weekend with a cup of water, chicken on the trivet, and copious amounts of sage and garlic salt. 6 min per pound plus 2 min....natural release. Falls off the bone and shreds like a dream. I save the broth and today I'm making white chicken chili with the meat and broth.
Post by: hally on August 29, 2016, 11:48:53 AM
I upped my game and tried doing a full gallon of milk instead of a half gallon. Total waste of $3.00. I've had perfect results every time I've used a half gallon, and this time I got a soupy mess. I doubled the amount of starter, which was Fage, and I'm pretty sure I'm going to have to just dump it. It's in the fridge now.
Oh no...do you strain?
Post by: Rochey on August 29, 2016, 12:32:32 PM
Post by: ihop on August 29, 2016, 01:36:32 PM
Post by: hally on August 29, 2016, 05:04:27 PM
I’ve been seeing more and more that people are ending up with thin Yogurt and I think I have figured out the problem.
It’s really important that you take the temperature and get your milk to 180 degrees. Stir the milk first and then use your Digital Thermometer to check the temperature of the milk and it if is not 180 degrees, you will need to do another boil cycle.
There will be hot spots and the stirring prior to taking the temperature, will give a more accurate reading. You might even need to do three boil cycles to get to 180 degrees.
If you can’t reach 180 degrees after a few cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 182-185 degrees.)
It is important to whisk around the milk while you are Sautéing, as the bottom will get hotter quicker and you want an accurate reading and you don’t want the bottom of the pot to burn.[/b
Post by: The Turtle Whisperer on August 29, 2016, 07:04:17 PM
6 min per pound plus 2 min....natural release. Falls off the bone and shreds like a dream. I save the broth and today I'm making white chicken chili with the meat and broth.
Is that per lb as well?
Post by: merigayle on August 29, 2016, 07:20:12 PM
Post by: Rochey on August 29, 2016, 08:23:18 PM
Yogurt: it's straining now but it's super- thin. Logistically it's tough for me to strain a gallon anyway, so I'm going to stick to a half-gallon.
Post by: merigayle on August 29, 2016, 08:34:31 PM
Post by: leggova on August 29, 2016, 09:44:13 PM
Post by: Run Amok on August 29, 2016, 09:55:17 PM
Post by: Ice Cream on August 30, 2016, 08:03:11 AM
Baked beans need a bit of work. The method I followed cooked soaked beans + sauce for 45 minutes. I did the instant pot quick soak method followed by the 45 minutes in sauce. Not totally done so did 10 more minutes. They are all cooked but some are tough. The long cooking time is a result of cooking beans with acid. Next time I'll try presoaking for more consistent results. Sauce was nice and thick, which was my worry!
Then I did applesauce. 5 minutes obliterated the apples so next time I'll try 3 minutes instead!
Honey badger I like homemade applesauce, plus greek yogurt, topped with oat bran. You get creamy & sweet. Seems decadent but isn't .
I made eggs in the ip again. 5 minutes and a quick release was perfect!
Then i made minestrone-- small carrot, 1 cellery stall, half am onion browned on saute over medium +1.5 cups of cannelini beans I'd made the week before, incl cooking liquid (they were cooked with sage, rosemary, oregano, thyme & garlic), 5 cups stock, 1 can tomatoes, and 2 generous cups each kale and savoy cabbage, + a couple of parm rinds. 10 minutes at pressure and quick released.
Doing baked beans now. Tried 2 minute pressure quick soak. I'll report back the results.
I have been eating homemade yogurt with homemade apple sauce and a bowl of oatmeal for lunch for the past 8 years or so, almost every day. Not much variety for lunch, but I love, it, it's easy to bring to work, and it's very cheap. Why wouldn't I?
Post by: hally on August 30, 2016, 09:24:38 AM
Left it for 10 hours. There is a lot of whey floating on surface. Will strain later.
Ice Cream, what were you making yogurt in before the IP?
Post by: ihop on August 30, 2016, 10:05:31 AM
Had anyone tried pulled pork?
I know people love ribs and pulled pork in the IP but DH loves to smoke meat. I am just not sure he would be happy with IP pulled pork. He smoked a pork but two weekends ago and it was the best I had ever had. And if he wants to handle the cooking a few meals a week, I am OK with that! :D
Post by: Dagstag v 2.0 on August 30, 2016, 10:09:27 AM
It turned out really, really good. I'm really making a lot of Indian food in this thing. My coworker sent me a link to an FB page for IP Indian recipes, but I haven't checked it out yet.
Post by: Natasha on August 30, 2016, 01:45:50 PM
Post by: merigayle on August 30, 2016, 02:17:34 PM
I made a New York style cheesecake, using a saucepan I have with a removable handle that fits inside the pot. It tastes great but I had the hardest time getting it out of the saucepan. I lined it with wax paper. I think next time I'll try oiling the bottom of the saucepan and then adding the wax paper.was it an IP recipe? I used a spring form pan for the cake i made and put parchment in the bottom and sprayed the whole thing. It was fine.
Post by: Natasha on August 30, 2016, 06:05:11 PM
was it an IP recipe? I used a spring form pan for the cake i made and put parchment in the bottom and sprayed the whole thing. It was fine.
Yes it was, from the Hip Pressure Cooking cookbook.
A springform pan would have worked great but the last thing I need is any more cooking utensils. I live in a camping trailer :D ! So if I can't use my current pots, it's a no go.
Post by: merigayle on August 30, 2016, 06:07:01 PM
DH called me at work and asked me how to use the IP, he is attempting potato leek soup (DD's request I guess).
Post by: Run Amok on August 30, 2016, 07:09:23 PM
Post by: Natasha on August 30, 2016, 07:16:54 PM
Line the sides also. Then, refrigerate overnight. The put a piecr of parchment on the top also and invert the pan. Should slide right out.
That's what I did, exactly. And the recipe was written for a "wide, flat-bottomed 4-cup baking dish", not a springform pan.
My pan has a heavy bottom. I think maybe it stayed cold and the butter in the crust was attracted to the coldness.
Post by: leggova on August 30, 2016, 09:33:39 PM
My coworker sent me a link to an FB page for IP Indian recipes, but I haven't checked it out yet.
Link please?
That chicken looks great.
Post by: merigayle on August 30, 2016, 09:48:00 PM
Link please?https://www.facebook.com/groups/InstantPotIndian/ (https://www.facebook.com/groups/InstantPotIndian/)
That chicken looks great.
I have not made anything from it yet.
Post by: leggova on August 30, 2016, 11:10:13 PM
Question, when I cook something in it with spices, I clean everything thoroughly. However, if I leave it overnight with the lid on and I take it off the next day I can still smell the odors. I am worried that this will start to affect the taste of something like yogurt. I have taken to leaving the lid off and the steaming ring and just putting it back together when I want to cook something.
Have you guys experienced this as well?
Post by: Natasha on August 30, 2016, 11:35:15 PM
I haven't noticed it affecting my food yet but I was concerned. Thankfully my cheesecake didn't taste like Rockin' Moroccan. :P
Post by: merigayle on August 31, 2016, 06:36:08 AM
Thanks Meri.
Question, when I cook something in it with spices, I clean everything thoroughly. However, if I leave it overnight with the lid on and I take it off the next day I can still smell the odors. I am worried that this will start to affect the taste of something like yogurt. I have taken to leaving the lid off and the steaming ring and just putting it back together when I want to cook something.
Have you guys experienced this as well?
For yogurt i just use a big glass pot lid to cover it as you do not need to bring it to pressure. My ring/lid does smell like curry. You can also buy a new ring.
Post by: The Turtle Whisperer on August 31, 2016, 07:03:02 AM
Post by: Ice Cream on August 31, 2016, 07:34:09 AM
My second yogurt attempt is in the fridge. I brought it to 180° after two boil cycles, it wasn't there so did the manual saute/stir method.
Left it for 10 hours. There is a lot of whey floating on surface. Will strain later.
Ice Cream, what were you making yogurt in before the IP?
Boil milk in MW (no need to stir), incubate in yogurt maker.
Post by: hally on August 31, 2016, 09:57:49 AM
I am not thrilled with the nut bag. While it did strain perfectly well, getting it out left a lot in the bag. It was a messy process to get it out. Everyone says how easy it is, but tending to the temperature at first is kind of a pita. Then moving from put to a strainer of some sort, waiting another two or so hours, then moving to containers. It is some work but very happy with the finished product.
Need better straining method I think, this will do for now though, bag in strainer over pot in fridge
Post by: Ice Cream on August 31, 2016, 10:39:56 AM
So my second attempt came out deliciously tart. I used store brand lowfat yogurt for the starter, made sure it came to 180° and incubated for 10 hours. Strained for two. Ended up with about 1.5 quarts which seems like a small amount for a gallon of milk but way less expensive for $3.99. That much Fage would cost about $10 on sale. I might try 1% next time, see if it makes more.
I am not thrilled with the nut bag. While it did strain perfectly well, getting it out left a lot in the bag. It was a messy process to get it out. Everyone says how easy it is, but tending to the temperature at first is kind of a pita. Then moving from put to a strainer of some sort, waiting another two or so hours, then moving to containers. It is some work but very happy with the finished product.
Need better straining method I think, this will do for now though, bag in strainer over pot in fridge
This is the reason why I use coffee filters.
Post by: merigayle on August 31, 2016, 10:50:14 AM
Post by: Rochey on August 31, 2016, 11:11:07 AM
Post by: hally on August 31, 2016, 12:07:27 PM
This is the reason why I use coffee filters.
What kind of filters?
Post by: BonitaApplebum on August 31, 2016, 02:05:09 PM
Preferences on the 5qt vs. 6qt model?
Post by: hally on August 31, 2016, 02:58:30 PM
This is the one everyone said to get back when it was on sale prime day, the 6 quart one.
https://www.amazon.com/gp/product/B00FLYWNYQ/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1 (https://www.amazon.com/gp/product/B00FLYWNYQ/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1)
ETA size matters, we women KNOW that :)
Post by: The Turtle Whisperer on August 31, 2016, 03:16:31 PM
Unless you have an All Smiles sized brood.... you'd need two 8's. ;)
Post by: Ice Cream on August 31, 2016, 06:16:03 PM
What kind of filters?
this kind:
https://www.amazon.com/Coffee-Filters-Natural-Unbleached-Biodegradable/dp/B01IYGHSZG/ref=sr_1_1?ie=UTF8&qid=1472681607&sr=8-1&keywords=large+round+coffee+filters (https://www.amazon.com/Coffee-Filters-Natural-Unbleached-Biodegradable/dp/B01IYGHSZG/ref=sr_1_1?ie=UTF8&qid=1472681607&sr=8-1&keywords=large+round+coffee+filters)
the largest size. I place them inside a colander. Sometimes I let them sit overnight like that in the fridge. If it's too solid the next day, I simply stir in some that has not been strained yet to reach the right consistency.
Post by: Run Amok on August 31, 2016, 06:43:09 PM
Post by: hally on August 31, 2016, 07:57:23 PM
this kind:
https://www.amazon.com/Coffee-Filters-Natural-Unbleached-Biodegradable/dp/B01IYGHSZG/ref=sr_1_1?ie=UTF8&qid=1472681607&sr=8-1&keywords=large+round+coffee+filters (https://www.amazon.com/Coffee-Filters-Natural-Unbleached-Biodegradable/dp/B01IYGHSZG/ref=sr_1_1?ie=UTF8&qid=1472681607&sr=8-1&keywords=large+round+coffee+filters)
the largest size. I place them inside a colander. Sometimes I let them sit overnight like that in the fridge. If it's too solid the next day, I simply stir in some that has not been strained yet to reach the right consistency.
So multiple straining for one batch
Post by: Ice Cream on August 31, 2016, 07:57:46 PM
So multiple straining for one batch
yes.
Post by: merigayle on August 31, 2016, 08:22:06 PM
Post by: nadra24 on August 31, 2016, 09:09:17 PM
Thanks Meri.
Question, when I cook something in it with spices, I clean everything thoroughly. However, if I leave it overnight with the lid on and I take it off the next day I can still smell the odors. I am worried that this will start to affect the taste of something like yogurt. I have taken to leaving the lid off and the steaming ring and just putting it back together when I want to cook something.
Have you guys experienced this as well?
I made a batch of yogurt that tasted of teriyaki and onions, I threw it out. That day I bought a set of colored rings, one is red and one is blue. I will use the blue one for sweet things (mostly yogurt, maybe steel cut oats, or if I ever make a cheesecake).
Post by: Run Amok on September 01, 2016, 01:19:41 AM
Post by: hally on September 01, 2016, 10:43:20 AM
Post by: Rochey on September 01, 2016, 02:32:31 PM
I've read that storing it with the lid facing up, helps. You can also put the ring through the dishwasher. Or use multiple rings.
I've also read that putting in a box of baking soda helps.
I don't notice a flavor transfer.
This time, I used a half-gallon of milk and let it incubate for 10 hours. I did notice I got less whey and it didn't take as long to strain (obvs).
Post by: Rochey on September 01, 2016, 02:34:40 PM
Post by: hally on September 01, 2016, 03:00:49 PM
oh, and last night i steamed brussel sprouts for 1 minute and then tossed them in a pan with some hot bacon grease until the outsides got crispy. YUM. I love steaming veggies in this thing.What is difference between IP and just using a steamer basket on the stove?
Post by: merigayle on September 01, 2016, 09:24:04 PM
http://organicvalley.custhelp.com/app/answers/detail/a_id/188 (http://organicvalley.custhelp.com/app/answers/detail/a_id/188)
Quote
Our Vitamin D is made by processing a sterol derived from Lanolin (sheep wool). While this D3 is obtained from sheep, it is considered Kosher and pareve because the sheep are not slaughtered to obtain the wool. Vitamins are added to our milks at a level of .0001%. Each ½ gallon of Organic Valley milk contains .189 ml of Vitamin A & D. This is equivalent to 2 drops out of an eyedropper per half gallon of milk. Vitamins are specially formulated to spread throughout the half gallon of milk and stay in suspension. Other vitamins such as D2 or other sources of Vitamin A do not have this important feature.
Post by: Run Amok on September 01, 2016, 11:10:01 PM
Post by: merigayle on September 02, 2016, 07:22:36 AM
I tried the refried beans. 28 minutes wasn't enough. It's so weird that beans take so much longer for me than others!The refried beans take closer to 34 minutes for me, did i not add that? I thought I did say that, maybe i forgot? The first time it was 32, the last time was 34. I'd err on the overcooked side anyways because they get mashed anyways.
Post by: Run Amok on September 02, 2016, 12:32:59 PM
Post by: merigayle on September 02, 2016, 12:37:52 PM
Post by: Ice Cream on September 03, 2016, 06:41:52 AM
The silicone ring is only needed to pressure cook so it can totally be removed for making anything not using pressure. This would save flavor transfer and $$ from buying another.
Good point!
Post by: Rochey on September 03, 2016, 11:44:42 AM
What is difference between IP and just using a steamer basket on the stove?
I normally get distracted by 7 other things and either under- or overcook. I like being able to close it and not worry about it.
Post by: merigayle on September 05, 2016, 04:21:14 PM
Post by: leggova on September 05, 2016, 08:13:38 PM
My yogurt is still coming out of the IP too runny. It's ok after straining but without straining it would be unpleasant.
Post by: merigayle on September 05, 2016, 08:20:55 PM
Post by: Run Amok on September 05, 2016, 09:02:44 PM
My theory on this is that the IP doesn't stay consistently warm enough. You need a nice consistent 110 degrees. I would try leaving it for 10-12 hours and see if it helps.
Otherwise use cheap, crappy, yogurt as your starter and double the amount. It could also be the starter you using.
I haven't tried rice many times. The two times i have it's beem a bit gluey/mushy.
Post by: leggova on September 05, 2016, 09:26:57 PM
Well yogurt made other ways gets to regular yogurt texture without straining. Straining is really only part of the process for greek style normally.
My theory on this is that the IP doesn't stay consistently warm enough. You need a nice consistent 110 degrees. I would try leaving it for 10-12 hours and see if it helps.
Otherwise use cheap, crappy, yogurt as your starter and double the amount. It could also be the starter you using.
I haven't tried rice many times. The two times i have it's beem a bit gluey/mushy.
Yes, other methods don't need straining as far as I was aware.
Ok, will play around with the starter and the time.
Post by: Natasha on September 05, 2016, 10:44:18 PM
Post by: Ice Cream on September 06, 2016, 07:37:43 AM
I've made good yogurt just by letting it sit in a thermos overnight, so I don't think consistent temperature is necessarily the key to a thick yogurt. I suspect the easiest trick is to add a little dry milk, since so many recipes include it.
I have always added dry milk, since I am using 1 or 2% milk. I would not buy a cheap crappy starter. They often have corn starch in the ingredients. I look for plain, non-Greek with a decent ingredient list.
Post by: merigayle on September 06, 2016, 08:03:03 AM
Post by: merigayle on September 06, 2016, 11:36:38 AM
Post by: Run Amok on September 06, 2016, 12:36:38 PM
Natasha, i think a good thermos will hold the milk warm enough for long enough. It really shouldn't take more than 4-5 hours to set if the culture is strong and the temp is right. Then another few hours to dial in the tartness.
Post by: merigayle on September 06, 2016, 01:51:59 PM
Post by: Run Amok on September 06, 2016, 04:17:37 PM
One other thought is that the millk may be handled differently where you are. And you might need to.make sure the milk is getting all the way to 180 in the first step. That also contributes to thickening by denaturing (?) The protein in the milk.
Post by: Ice Cream on September 06, 2016, 05:18:01 PM
Yogurt strained for 3+ hours. DD complained last time it was lumpy so I whisked it good and it was not lumpy. Wish I had more time to strain it a bit longer but it was stop then or not be home until 7 or later! Lol. That would definitely be cheese.
If it's like cheese, you can add some more liquid yogurt and mix it in.
Post by: merigayle on September 06, 2016, 05:50:39 PM
If it's like cheese, you can add some more liquid yogurt and mix it in.and it will turn back to yogurt?? :D Maybe i will do that next time if i end up in a predicament like this. I think it was fine but it could have used a little longer. DH likes his yogurt thick (like Greek Gods if you ever have had that).
Post by: Run Amok on September 06, 2016, 06:22:18 PM
Post by: Natasha on September 06, 2016, 07:21:46 PM
I bought some siggi's non-fat drinkable yogurt to try out as a culture tonight. It has 1 BILLION probiotics per serving. That's good, right?
Post by: Run Amok on September 06, 2016, 08:16:24 PM
http://www.culturesforhealth.com/learn/yogurt/yogurt-starter-frequently-asked-questions-faq/ (http://www.culturesforhealth.com/learn/yogurt/yogurt-starter-frequently-asked-questions-faq/)
Post by: merigayle on September 06, 2016, 08:53:41 PM
Natasha-- different cultures produce different taste and texture so you might not end up with firm yogurt from that.It mentions raw milk yogurt being runny, mine has not been. There was not much difference between the whole milk and the raw milk yogurt but both types were strained.
http://www.culturesforhealth.com/learn/yogurt/yogurt-starter-frequently-asked-questions-faq/ (http://www.culturesforhealth.com/learn/yogurt/yogurt-starter-frequently-asked-questions-faq/)
Post by: Natasha on September 06, 2016, 09:23:25 PM
Natasha-- different cultures produce different taste and texture so you might not end up with firm yogurt from that.
http://www.culturesforhealth.com/learn/yogurt/yogurt-starter-frequently-asked-questions-faq/ (http://www.culturesforhealth.com/learn/yogurt/yogurt-starter-frequently-asked-questions-faq/)
Thanks, you saved me from disappointment! I googled filmjölk and it looks like it's mesophilic. Putting it in the IP wouldn't work. I'll try putting some in some milk and setting it out overnight and see what happens.
Post by: leggova on September 07, 2016, 02:14:46 AM
Post by: merigayle on September 07, 2016, 06:39:35 AM
Post by: Ice Cream on September 07, 2016, 07:27:26 AM
Post by: The Turtle Whisperer on September 07, 2016, 09:31:08 AM
I tried white jasmine rice using the recipe that came with the IP. A bit gluggy. Anyone got a good technique?
I do brown rice and it came out similar. I put it in the fridege for a couple of hours and it broke up fine and the texture was greatly improved. Doesn't help if you don't have time, but if you're making big batches of rice and then freezing it, it really works well.
Post by: merigayle on September 07, 2016, 02:26:39 PM
Post by: wherestheportojohn on September 07, 2016, 03:47:17 PM
Meri,
I just made a batch of the refried beans. (Mine are not vegan.)
Yum!
Used my immersion blender to get the batch to a perfect (lumpy) consistency.
I'm the only one eating them, so will need to divide and freeze portions.
Otherwise, I'll go ::::FOOM:::: if I consume too much of it. :panic:
Post by: Run Amok on September 07, 2016, 03:55:42 PM
Post by: merigayle on September 07, 2016, 05:40:57 PM
Post by: wherestheportojohn on September 07, 2016, 06:58:08 PM
Post by: merigayle on September 07, 2016, 07:21:42 PM
Post by: Run Amok on September 07, 2016, 08:53:54 PM
Post by: merigayle on September 07, 2016, 09:31:51 PM
Post by: Natasha on September 08, 2016, 10:10:56 AM
I just picked up "Hip Pressure Cooking" from the library, anyone have it????No, but I've checked it out from the library and made many of her recipes. I'll see which ones we liked...
Post by: Run Amok on September 09, 2016, 10:07:42 PM
Anyone ever have any issues with the lid not wanting to lock?
Post by: Run Amok on September 09, 2016, 11:49:35 PM
Also, the whole fam loves the pulled pork but I hate the meaty smell. I hope they know how much i love them!
Post by: The Turtle Whisperer on September 10, 2016, 05:08:24 AM
Pulled pork, same size roast, 45 minutes and it's not done. Not even close. So I'm making an alternative dinner. And putting the roast back in for another 20 minutes.
Anyone ever have any issues with the lid not wanting to lock?
You mean come to pressure, or just lock when trying to put it on?
In regards to coming to pressure, yes... I tend to lean towards getting by with less water so I've had to stop and add water a couple of times. I've also found that I can squeeze the lid handles to the base handles and the pin will often set if it's close.
Post by: diablita on September 10, 2016, 08:07:33 AM
80 minutes to done this time.
Also, the whole fam loves the pulled pork but I hate the meaty smell. I hope they know how much i love them!
I think this all the time when I cook meat for my fam. And especially when I clean up grease -- so gross!
Post by: merigayle on September 10, 2016, 08:16:38 AM
Post by: merigayle on September 10, 2016, 10:03:14 AM
Pulled pork, same size roast, 45 minutes and it's not done. Not even close. So I'm making an alternative dinner. And putting the roast back in for another 20 minutes.Is the pin that goes up and down clogged? I would clean that out. And make sure the silicone ring is in properly.
Anyone ever have any issues with the lid not wanting to lock?
Post by: Run Amok on September 10, 2016, 11:16:56 AM
Post by: Ice Cream on September 10, 2016, 11:48:45 AM
Yeah, the pin would slide back so I could close the lid even though it didn't appear to be stuck. I kept trying abd eventuality it worked. Maybe it was too hot?
it's a safety feature at work.
Post by: Dagstag v 2.0 on September 10, 2016, 02:01:37 PM
Post by: merigayle on September 12, 2016, 05:14:59 PM
Post by: merigayle on September 14, 2016, 04:51:46 PM
(http://uploads.tapatalk-cdn.com/20160914/ee7f398ab7039523e7459fee2e8834dc.jpg)(http://uploads.tapatalk-cdn.com/20160914/7ffeab60e6bc36f9bccb62662fea32d7.jpg)(http://uploads.tapatalk-cdn.com/20160914/89fd05fcfa16fb0a879c7c33b39efa8c.jpg)
Sent from my iPhone using Tapatalk
Post by: Run Amok on September 14, 2016, 06:57:32 PM
Post by: merigayle on September 14, 2016, 07:16:09 PM
Post by: Ice Cream on September 14, 2016, 10:22:22 PM
Beans were soaked and then cooked 20 minutes then NR for 15 minutes. 95% of the beans were done. It was very watery and i scooped out the tomatoes and beans with a slotted spoon and it was fine. I thought it was delicious. I made that and some cranberry orange quick bread for DD so my kitchen smelled DIVINE.
What is NR?
Post by: merigayle on September 15, 2016, 06:58:40 AM
Post by: merigayle on September 19, 2016, 03:28:52 PM
Post by: BonitaApplebum on September 19, 2016, 05:20:50 PM
Post by: merigayle on September 19, 2016, 06:07:21 PM
Post by: hally on September 19, 2016, 07:20:41 PM
Anyway trying for first time in IP right now.
3/4 cup barley 1 cup rice 2 cups water.
18 minutes NR
ETA it came out perfect.
Post by: Ice Cream on September 19, 2016, 08:41:35 PM
I like to make a mix of sticky brown rice and barley, you could use regular brown rice too. Barley is full of nutrition and I like the mix.
Anyway trying for first time in IP right now.
3/4 cup barley 1 cup rice 2 cups water.
18 minutes NR
ETA it came out perfect.
that sounds good. I still use the rice cooker for grains. It's smaller and it's always on the counter, whereas the IP is not. Can I program the IP to have a delayed start???
Post by: merigayle on September 20, 2016, 08:39:05 PM
http://thisoldgal.com/pressure-cooker-grandma-mills-banana-nut-bread/ (http://thisoldgal.com/pressure-cooker-grandma-mills-banana-nut-bread/)
Post by: merigayle on September 21, 2016, 01:27:03 PM
Post by: merigayle on September 21, 2016, 03:13:47 PM
(http://uploads.tapatalk-cdn.com/20160921/96365bdea296025f1fec87b438583e88.jpg)
Sent from my iPhone using Tapatalk
Post by: hally on September 21, 2016, 03:50:56 PM
that sounds good. I still use the rice cooker for grains. It's smaller and it's always on the counter, whereas the IP is not. Can I program the IP to have a delayed start???I don't think so? You have it longer then I do!
Meantime, the yogurt is delicious. I let it strain overnight. OMG. It doesn't make that much out of a gallon but it's so yummy and still less $$ that Fage.
Post by: merigayle on September 21, 2016, 04:04:55 PM
I don't think so? You have it longer then I do!I got almost 40oz from HALF a gallon! How much did you get for a full gallon? I did a full gallon this week but did not measure it this time.
Meantime, the yogurt is delicious. I let it strain overnight. OMG. It doesn't make that much out of a gallon but it's so yummy and still less $$ that Fage.
The banana bread was good. It had a funky texture but i think it was the cassava flour more than the pressure cooking. DD ate THREE pieces already. :e)
Post by: wherestheportojohn on September 21, 2016, 09:01:39 PM
Post by: merigayle on September 21, 2016, 09:24:18 PM
Post by: The Turtle Whisperer on September 21, 2016, 10:11:18 PM
Post by: hally on September 22, 2016, 06:27:33 AM
I got almost 40oz from HALF a gallon! How much did you get for a full gallon? I did a full gallon this week but did not measure it this time.
The banana bread was good. It had a funky texture but i think it was the cassava flour more than the pressure cooking. DD ate THREE pieces already. :e)
I strained it overnight and got about 36 oz.
I use 1% though not whole milk.
Had dinner with my brother last night who suggested using the powdered milk like Ice Cream does for a bigger yield. Going to pick that up and try it.
Post by: Ice Cream on September 22, 2016, 07:42:48 AM
I strained it overnight and got about 36 oz.
I use 1% though not whole milk.
Had dinner with my brother last night who suggested using the powdered milk like Ice Cream does for a bigger yield. Going to pick that up and try it.
With milk powder, I also use the hand blender.
I noticed that the IP does a better job at yogurt when I do two 1/2 gallon batches instead of one full gallon.
I made a very simple veggie bean soup in the IP last night and it is quite good, considering that I barely put any effort into it. Tonight's dinner, with a roll and cheese wedges.
MM suggested, as a flavored threat, to add a pack of instant chocolate pudding powder to yogurt. It's quite good.
Post by: hally on September 22, 2016, 10:02:47 AM
With milk powder, I also use the hand blender.
I noticed that the IP does a better job at yogurt when I do two 1/2 gallon batches instead of one full gallon.
I made a very simple veggie bean soup in the IP last night and it is quite good, considering that I barely put any effort into it. Tonight's dinner, with a roll and cheese wedges.
MM suggested, as a flavored threat, to add a pack of instant chocolate pudding powder to yogurt. It's quite good.
Better job as in yield? Because taste wise I am fine with the gallon. And to tell the truth the time consuming to make it I'd rather make more.
Do you have a recipe link for the bean soup? I make a 13 bean soup from the Bob's Red Mill beans, was going to do that soon. I add carrots, celery, onions, thyme and usually use TJ's low salt veggie broth as the liquid. I throw in a small can of chopped tomatoes as well. I saute the veggies first. But not sure cooking time in the IP.
Post by: Ice Cream on September 22, 2016, 12:20:52 PM
I simply took the Bob's Red Mill veggie soup mix and chicken broth and placed it in the IP for 30 min./soup cycle. Then used the hand blender, and it was ready. Yes, I would usually sauté onions and garlic and add a few veggies, but I had no time. Considering this, I was surprised to see that I still liked it. I have had that 13 bean soup, too, takes forever on the stove top.
Post by: hally on September 22, 2016, 12:37:59 PM
The better job has been for me that it is far more solid, therefore better yield. Yes, it's more time, but it does not add significantly, I think.I usually soak the beans overnight then it still cooks for a long time on stove.
I simply took the Bob's Red Mill veggie soup mix and chicken broth and placed it in the IP for 30 min./soup cycle. Then used the hand blender, and it was ready. Yes, I would usually sauté onions and garlic and add a few veggies, but I had no time. Considering this, I was surprised to see that I still liked it. I have had that 13 bean soup, too, takes forever on the stove top.
I can probably find a recipe for it. Or just wing it and if it needs more time cook it more. Sure it won't take as long as regular.
Post by: hally on September 23, 2016, 09:22:52 AM
When I was standing at checkout last night there were cans of Joyva Tahini sitting there so I grabbed one and will make some hummus later.
Post by: merigayle on September 23, 2016, 10:02:26 AM
Post by: hally on September 23, 2016, 02:44:00 PM
They must have been OLD then (who knows how old when you bought them), mine are usually in the 28-35 minutes range, unsoaked.
Well they were old in my house too.
I am not sure where to get beans that aren't old. I do have access to Indian grocery stores, they use a lot of dried beans and lentils. Whole Foods or Fairway have bulk sections, I likely got these at one of those.
Post by: merigayle on September 23, 2016, 03:12:48 PM
Well they were old in my house too.I buy them from the bulk section at our local natural foods store and they see fine 90% of the time. I bought some at Wegmans (big grocery store) and they were OLD and took FOREVER to cook. I bet the Indian store would be a god one.
I am not sure where to get beans that aren't old. I do have access to Indian grocery stores, they use a lot of dried beans and lentils. Whole Foods or Fairway have bulk sections, I likely got these at one of those.
Post by: hally on September 23, 2016, 09:17:13 PM
I buy them from the bulk section at our local natural foods store and they see fine 90% of the time. I bought some at Wegmans (big grocery store) and they were OLD and took FOREVER to cook. I bet the Indian store would be a god one.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.
Post by: merigayle on September 23, 2016, 09:58:31 PM
Probably the ones in natural store move quickerDefinitely!
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.
Post by: Run Amok on September 23, 2016, 10:31:40 PM
Post by: Ice Cream on September 24, 2016, 07:54:30 AM
Post by: Run Amok on September 24, 2016, 07:38:36 PM
Post by: merigayle on September 24, 2016, 08:36:48 PM
Saw pie pumpkins in the store and thought this could be good too.IP pumpkin pie? :D
Post by: Dagstag v 2.0 on September 26, 2016, 11:50:56 PM
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...
Post by: Ice Cream on September 27, 2016, 07:43:21 AM
Anyway, I don't think I need it. What is attractive to you?
Post by: Dagstag v 2.0 on September 27, 2016, 08:32:10 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.
Post by: merigayle on September 27, 2016, 08:42:29 AM
Post by: nadra24 on September 27, 2016, 10:46:17 AM
Has anyone seen this thing?
https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4 (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)
Post by: Dagstag v 2.0 on September 27, 2016, 11:44:23 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 :d
Who knows, maybe I will put it on my holiday gift list and SO will surprise me :)
Post by: merigayle on October 02, 2016, 12:32:21 PM
Post by: Ice Cream on October 02, 2016, 05:29:00 PM
Post by: merigayle on October 02, 2016, 05:32:49 PM
Post by: wherestheportojohn on October 02, 2016, 06:10:00 PM
Potato leek soup sounds divine!
Post by: Run Amok on October 02, 2016, 06:22:04 PM
Post by: merigayle on October 02, 2016, 07:00:32 PM
Meri is kicking ass with her IP!DH's favorite!
Potato leek soup sounds divine!
Post by: wherestheportojohn on October 02, 2016, 07:38:27 PM
Or do you make it up as you go?
Post by: merigayle on October 02, 2016, 07:56:26 PM
Post by: hally on October 02, 2016, 09:11:15 PM
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.
Post by: merigayle on October 03, 2016, 06:46:45 AM
Post by: Ice Cream on October 03, 2016, 08:03:44 AM
I think it's very difficult to make a mess of soup. It always comes out good, no matter what. We often have soup, salad and a roll for dinner.
Post by: hally on October 03, 2016, 04:04:31 PM
Hally, I am buying two extra rings on amazon to avoid the problem.
I think it's very difficult to make a mess of soup. It always comes out good, no matter what. We often have soup, salad and a roll for dinner.
Somewhere down the road I might buy extra rings, if I want to make something that needs them for pressure and am afraid of smell but for the yogurt, don't need a ring anyway.
To tell truth, I am finding for the amount of time it takes for it to come to temperature/pressure for what I have made so far it's not all that much of a time saver.
Post by: Run Amok on October 03, 2016, 04:15:58 PM
But, I what I do like about it is the convenience factor. I put all my stuff for soup in, set the timer and walk away. It also seems like less of a mess to me, and the IP is always very easy to clean up.
So, from that perspective-- I'll do eggs, and walk away and do something else and then come back and cool and pack them up. Then throw soup in there, same thing. Then throw something else in, etc.
I usually cook with a lot of strong spices and I haven't noticed any flavor transfer to the mild (e.g. plain rice) or sweet (e.g. applesauce) things I've made. If I smell the ring, I do pick up hints of whatever I've cooked recently but haven't had it transfer. I do store it with the lid off and the ring out, and I run the ring through the dishwasher periodically.
Post by: merigayle on October 03, 2016, 04:29:29 PM
Post by: ihop on October 05, 2016, 04:23:01 PM
Post by: Run Amok on October 05, 2016, 04:41:54 PM
I sautéed the veggies, added the liquid. Put the trivet/metal thingy in the pot and then sat a pan with the grain + water on top of it. Closed the lid and let it go for 10 minutes while we were watching the debate. 10 minutes was longer than the soup needed probably but also about right (a little much) for the grain.
Post by: Dagstag v 2.0 on October 05, 2016, 04:56:38 PM
I made butter chicken last night and it was delicious. I thought I got the recipe here but maybe not?I did post a recipe here from myheartbeets - that butter chicken recipe is amazing!
Post by: merigayle on October 10, 2016, 10:22:26 AM
Post by: The Turtle Whisperer on October 15, 2016, 06:52:47 PM
I won't tell you how much the 2.5 lb bison roast cost, but it starts with "40" and ends with "fucking dollars!" :e)
I went saute to brown it, deglazed with some red wine, then poured in about 4 cups of seasoned liquid.
Went 20 minutes on manual, quick release, and tossed in potatoes and carrots and set it manual for 8 minutes and I'm going natural release.
I will report back!
Post by: merigayle on October 15, 2016, 07:09:17 PM
On the IP FB page someone posted "I have a filet mignon how should i cook it in the IP" everyone was like DON'T DO IT :panic: LOL!
Post by: The Turtle Whisperer on October 15, 2016, 07:17:25 PM
It better be AWESOME :D
On the IP FB page someone posted "I have a filet mignon how should i cook it in the IP" everyone was like DON'T DO IT :panic: LOL!
Ha!
That would be a crime!
Post by: merigayle on October 15, 2016, 07:56:28 PM
Did I ever follow up on the chili? It was good. A little watery, but really tasty.
Post by: The Turtle Whisperer on October 15, 2016, 10:28:11 PM
Post by: merigayle on October 16, 2016, 06:25:16 AM
Post by: The Turtle Whisperer on October 16, 2016, 06:45:09 AM
I am not sure what I will make in mine again this week. Probably refried beans, that seems to be a staple here :D
They don't get watery?
I haven't tried those yet in the IP. I'll have to do it one day. I've always done the skillet thing where you separate beans and the liquid. You add the liquid back in at three intervals to get a creamy consistency.
Post by: merigayle on October 16, 2016, 07:34:52 PM
They don't get watery?No, sometimes they are a bit thin, but as they sit they firm up.
I haven't tried those yet in the IP. I'll have to do it one day. I've always done the skillet thing where you separate beans and the liquid. You add the liquid back in at three intervals to get a creamy consistency.
Post by: nadra24 on October 17, 2016, 01:43:58 PM
Post by: Run Amok on October 17, 2016, 03:41:12 PM
I made applesauce on Saturday night. Super easy, but I left the skins on the apples and blended them too much and now it's the consistency of baby food. I need an immersion blender for stuff like this.
Yeah, that happened with mine too. I think because the IP cooks at a higher temp it tends to obliterate vegetables. I was going to try just not cooking it as long next time.
Post by: merigayle on October 17, 2016, 04:04:37 PM
Post by: nadra24 on October 17, 2016, 05:59:46 PM
Yeah, that happened with mine too. I think because the IP cooks at a higher temp it tends to obliterate vegetables. I was going to try just not cooking it as long next time.
The texture was fine just using a potato masher, except for the skins. Next time I will just use my apple corer/peeler (I forgot I had one because I use it so infrequently) and a potato masher and it will be perfect.
Post by: merigayle on October 17, 2016, 07:04:11 PM
Post by: Ice Cream on October 18, 2016, 07:44:34 AM
People keep raving about a brussel sprout recipe in the Vegan Pressure Cooker book so I bought some today and if my refried beans cook in time, I will try them, if not, Wednesday night.
oh, report, please!!!
Post by: The Turtle Whisperer on October 18, 2016, 08:52:00 AM
The brussel sprouts were jut ok. Not bad but not super awesome.
I like the char you get from roasting. There are some things the IP can't do. ;)
Post by: merigayle on October 18, 2016, 11:02:22 AM
I like the char you get from roasting. There are some things the IP can't do. ;)I was actually thinking about finishing them up in the oven under the broiler or something, but was lazy.
Post by: merigayle on October 19, 2016, 05:53:47 PM
http://citnutritionally.com/butternut-squash-and-lentil-soup/#comment-46824 (http://citnutritionally.com/butternut-squash-and-lentil-soup/#comment-46824)
Post by: merigayle on October 22, 2016, 07:56:52 PM
Post by: The Turtle Whisperer on October 24, 2016, 04:58:57 PM
Made hard boiled eggs in the IP tonight. 4 mins low pressure, 5 min NR and then into ice water. They were PERFECT.
How long total?
On the stove I bring to a boil and then cover and pull off of heat and wait 12-13 mins and then rinse in cold water.
Post by: Run Amok on October 24, 2016, 05:40:47 PM
Post by: Run Amok on October 24, 2016, 05:42:22 PM
Post by: merigayle on October 24, 2016, 05:53:53 PM
I tried a sweet potato for the first time. Wasn't totally done at 24 minutes (split into two) so I nuked it for 3 more minutes and it was done finally.Huh, mine are usually 13-15 minutes. Splitting in half, 8-10 minutes.
How long total?It was probably 12 minutes. It was only 1 cup of water in the IP so it came to pressure fast.
On the stove I bring to a boil and then cover and pull off of heat and wait 12-13 mins and then rinse in cold water.
Post by: The Turtle Whisperer on October 24, 2016, 06:13:48 PM
It was probably 12 minutes. It was only 1 cup of water in the IP so it came to pressure fast.
Good to know it's an option. :)
Post by: Run Amok on October 24, 2016, 06:33:51 PM
Post by: merigayle on October 24, 2016, 09:30:32 PM
MG, I have seen 15 minutes listed most often. I wonder if it's bc keep them in the fridgeYou store sweet potatoes in the fridge?
Post by: Run Amok on October 25, 2016, 11:18:36 AM
Post by: merigayle on October 25, 2016, 12:49:12 PM
I've never had good luck storing onions, potatoes, etc outside the fridge. Maybe because the air has so much moisture here? Plus, I have very limited storage room.Interesting, we store them in a cabinet or under a shelf.
Post by: The Turtle Whisperer on October 25, 2016, 03:50:26 PM
MG, I have seen 15 minutes listed most often. I wonder if it's bc keep them in the fridge
"They" say sweet potatoes stored in the fridge have a hard center and an off taste.
Post by: Run Amok on October 26, 2016, 07:21:34 PM
Post by: merigayle on October 26, 2016, 07:36:01 PM
Post by: Ice Cream on October 27, 2016, 07:48:15 AM
The Instant Pot gets used regularly for soups and for salmon here. I bought a large yam and will try that this weekend.
Post by: Ice Cream on October 27, 2016, 06:21:50 PM
Post by: siamesedream on October 27, 2016, 06:45:46 PM
I prepared the large yam this morning and reheated it in the MW for dinner. It was good.
Good food for yammering!
Post by: ihop on October 28, 2016, 02:09:48 PM
Ok, this is my one gripe about the instant pot. It seems very inconsistent to me. I always do my hard cooked eggs in the instant pot. I always do 5 minutes, quick release, and then cool them in cool water before putting in the fridge. Sometimes they are a touch over done, sometimes a touch underdone but usually fine. This time? The white was not fully cooked and the yolk was total raw. WTF? :argh: But I have had this problem with cooking other things as well. Sometimes the time that obliterates something barely scratches the surface on the same thing on another day.
Interesting. When I did the butter chicken recipe that Dag posted, it came out perfectly. I made it again this week and the chicken wasn't cooked - same recipe, same ingredients, absolutely nothing was different. I used a meat thermometer and the chicken was at 120 - not even close to being edible.
Post by: Ice Cream on November 06, 2016, 07:48:39 AM
Post by: merigayle on November 06, 2016, 08:10:33 AM
I made Merigayle's lentil soup recipe yesterday. It's going to be eaten today or tomorrow. And the rest will be frozen.did you like it?
Post by: Ice Cream on November 06, 2016, 11:08:57 AM
did you like it?
I haven't tried it yet. Tonight or tomorrow, depending on what DH selects.
Post by: merigayle on November 06, 2016, 04:54:20 PM
I haven't tried it yet. Tonight or tomorrow, depending on what DH selects.do you not taste and season while cooking?
Post by: Ice Cream on November 06, 2016, 07:48:56 PM
do you not taste and season while cooking?
Well, if it's in the instant pot, I can't. I don't taste it before it goes in, and when it's all done, it's no use tasting it until it's going to be eaten. I will taste it before reheating in the mw and adjust if need be. The house smelled good, so it should taste good. Also, I never add salt to anything I cook, so DH will probably add salt.
Post by: ihop on November 07, 2016, 04:42:35 PM
Well, if it's in the instant pot, I can't. I don't taste it before it goes in, and when it's all done, it's no use tasting it until it's going to be eaten. I will taste it before reheating in the mw and adjust if need be. The house smelled good, so it should taste good. Also, I never add salt to anything I cook, so DH will probably add salt.
You have mentioned before that you never add salt. I don't understand - it is a basic seasoning and many thing are bland without it. Do you avoid it for health reasons?
Post by: Run Amok on November 07, 2016, 06:19:03 PM
I am a salt addict! I have totally been known to eat it on its own!
Post by: merigayle on November 07, 2016, 06:58:56 PM
Post by: Ice Cream on November 07, 2016, 07:00:03 PM
I seam to recallthat icecream's husband has some health issues that mean he eats a pretty restrictive diet. So perhaps that is why?
I am a salt addict! I have totally been known to eat it on its own!
No, he does not. My last sentence indicates that he will add salt.
I grew up with a father who had health issues and did not eat added salt. So, all of our food was prepared without adding salt and that is what I was/am used to. You still get enough sodium in bread, etc.
In this soup, I used canned tomatoes and low sodium broth, so there is some salt in the soup from that, but I did not add any salt. I use lots of pepper. I had it tonight. It's quite good.
Post by: Ice Cream on November 07, 2016, 07:00:32 PM
I do not eat enough salt according to the dr, lol. I try!
Why not? How do they know?
Post by: merigayle on November 07, 2016, 07:50:39 PM
Why not? How do they know?I have extremely low blood pressure and am constantly told to eat more salt. I use as much as I can stomach, but does not seem to help.
Glad you liked the soup!
Post by: ihop on November 07, 2016, 09:20:57 PM
I have extremely low blood pressure and am constantly told to eat more salt. I use as much as I can stomach, but does not seem to help.
Glad you liked the soup!
Me too. The nurse takes my BP and then looks at me to make sure I am alive.
And I love salt.
Post by: diablita on November 08, 2016, 05:52:51 AM
Post by: Ice Cream on November 08, 2016, 07:44:46 AM
I just googled: Low is defined at 90/60 or lower: is that what you all have? I have never been there.
Post by: diablita on November 08, 2016, 09:12:07 AM
Post by: ihop on November 08, 2016, 09:13:54 AM
Yes, mine is generally at that number or lower (systolic)
Me too.
Post by: merigayle on November 08, 2016, 10:23:18 AM
Post by: hally on November 16, 2016, 01:40:52 PM
Post by: The Turtle Whisperer on November 16, 2016, 02:23:28 PM
That's my only criticism so far.. lots of things are more "wet" than i like.
Post by: hally on November 16, 2016, 06:27:14 PM
How was the liquid level?
That's my only criticism so far.. lots of things are more "wet" than i like.
I used a 14.5 oz can of diced tomatoes and about 3/4 small can if pumpkin puree, and maybe a quarter cup of coffee. Meat started out as 1.5 pounds before browning. Liquid was fine. However for chili if it was too loose I would finish with some masa harina (or grits would work as well) but didn't need to.
I have added pumpkin to black bean soup. It adds some nutrients and you don't even know it's there. Had a can that the date was just past and wanted to use it up so in it went.
Post by: The Turtle Whisperer on November 17, 2016, 03:29:47 PM
I like to simmer and reduce to thicken.
Post by: Ice Cream on November 21, 2016, 08:30:11 AM
Post by: merigayle on November 21, 2016, 09:38:03 AM
Post by: radial on November 21, 2016, 09:51:45 AM
I've almost always used Greek yogurt.
Me too. Greek yogurt is just regular yogurt with more of the whey strained out. No reason why it wouldn't work just fine. The key to a good starter isn't how much whey it contains. The key is whether it has a live and active culture of the critters that convert milk to yogurt during the fermentation process.
Post by: Run Amok on November 21, 2016, 12:27:24 PM
I made yogurt with a (store bought) Greek yogurt starter over the weekend, and it's the most solid yogurt I have ever made... I was rereading some posts here, and they advise not to use Greek.
I had read somewhere a long time ago not to use greek yogurt and that the stuff with the strongest culture was cheapo Yoplait or whatever. I say go with what works!
Post by: Ice Cream on November 21, 2016, 05:49:27 PM
I had read somewhere a long time ago not to use greek yogurt and that the stuff with the strongest culture was cheapo Yoplait or whatever. I say go with what works!
That is what I was referring to. Never really believed it, but don;t usually buy Greek as a starter, since it's more $$.
Post by: radial on November 21, 2016, 07:27:22 PM
Post by: Ice Cream on November 22, 2016, 08:28:36 AM
I haven't tried it, but I hear the whey you drain off in the course of making yogurt works just fine as a starter for the next batch. It keeps in the fridge for 3 or 4 weeks.
That is probably true.
Post by: Coyzmum on December 18, 2016, 12:59:23 PM
Post by: Run Amok on December 18, 2016, 03:00:15 PM
Post by: Coyzmum on December 18, 2016, 06:43:59 PM
Post by: Run Amok on December 18, 2016, 07:46:30 PM
I did Yukon golds over the holidays and they took 12 minutes so, it doesn't surprise me russets took longer.
Post by: Coyzmum on December 18, 2016, 08:05:30 PM
Post by: Chasing Amy on December 18, 2016, 08:35:34 PM
Post by: merigayle on December 18, 2016, 09:25:38 PM
As far as potatoes, yes it depends on the type and size. I am surprised 10-15 minutes HP was not enough. We usually do small potatoes and those are 4 minutes. Sweet potatoes around 13-16 depending on the size. White potatoes is what we usually eat and they are 10-15 size wise. Do not think I have ever poked holes in them. Did it actually come to pressure?
Post by: OldBaldHippie on December 18, 2016, 11:48:14 PM
Sent from my iPhone using Tapatalk
Post by: Run Amok on December 19, 2016, 12:36:24 AM
Post by: Run Amok on December 19, 2016, 01:30:18 PM
Chana Masala
1 cup dried chick peas (or you can use canned—but I really prefer to do my own)
1 cup of canned crushed tomatoes or crushed fresh tomatoes if in season
1 large yellow onion or two smaller ones- cut very small
2 serrano peppers or 1 jalapeno (skip if you don’t like it spicy)
1- ½” nub of ginger grated or finely chopped
1 bay leaves
1 tbs cumin seeds
1 tsp coriander
1 tbs garam masala
Juice of 1 lemon or 2 tbs
I started my chickpeas from dry and added them to the pot with enough water to cover + some, a handful of coriander seeds, cumin seeds, a cardamom pod, a jalapeno, 2 garlic cloves, a bay leafe, and a tbs of salt (I had all this on hand but not sure I’d bother if I didn’t). Cook on high for 10 minutes and then check. You want them to be soft all the way through but still have a bit of bite to them (i.e. like 90% cooked). I did mine on high for 10 minute 2 x. You can make a little baggie out of cheese cloth for the aromatics to keep them from mixing in with the beans—or just do your best to remove them but don’t worry too much if a few seeds end up staying with them. Drain the beans but retain 1 cup of the cooking liquid.
Now, I like to cut the ginger into a couple of pieces and throw it into the food processor with the garlic, pulsing until they are tiny. Then cut the onion into a couple of pieces and add it and the peppers and pulse until it all is finely chopped. The food processor kind of pulverizes it but I think that’s actually kind of a good thing for this type of cooking. Otherwise, just chop it with a knife and get it all pretty small.
With your IP on saute, add the onion/garlic/pepper/ginger mixer to the pot and with a good amount of olive oil and keep it moving until it starts to brown all over. Now add the cumin seeds and cook another minute or two. Now add the rest of the spices and cook another 1-2 minutes. Add in the tomatoes, lemon, cooking liquid, and chickpeas. At this point I turned off my IP so I could add the rice.
I placed the trivet in the chickpea mixture. On top I balanced a pyrex container that had 1 cup of basmati rice and 1 cup of water (did not rinse the rice).
Now, I closed the lid and cooked on high for 6 minutes followed by 10 minutes natural release. I found the chana to be a bit wet but it did soak up the remaining broth fairly quickly. So, you could try reducing the liquid by ½ cup or so if you really like it dry. In terms of the rice, it came out “al dente”. It was cooked through—but I like my rice a little softer so next timed I’d do 1.25 water to 1 cup rice.
I dumped the rice into a bigger container and fluffed it.
And that was that. I served it with the flat bread in the “horrible baker” thread. I had some dough balls leftover from the last time we made something similar. That is a pretty quick recipe so easy to whip up along side if you want.
I used this recipe for basmati rice in the IP and I do think I’d prefer the softer version they mention so I’ll do that next time.
Post by: hally on December 19, 2016, 03:38:48 PM
I haven't tried it, but I hear the whey you drain off in the course of making yogurt works just fine as a starter for the next batch. It keeps in the fridge for 3 or 4 weeks.
Try it and let us know!
I have a hard time finding a small container of non greek plain yogurt, can only find the quart size and that would turn before I could use it all.
Post by: radial on December 19, 2016, 06:26:11 PM
Try it and let us know!
I have a hard time finding a small container of non greek plain yogurt, can only find the quart size and that would turn before I could use it all.
I did, this last batch, and it worked fine. It's probably a coincidence, but this was the best batch ever. I ran the incubation cycle overnight and left the results straining in the fridge the next day while I was at work. It was a little too thick so I whisked a bit of the whey back into the final product. The result was smooth, creamy, and not too tart. Pretty much a perfect batch of Greek yogurt.
BTW, I don't know of any good reason to avoid using Greek yogurt as a starter. Greek yogurt is just regular yogurt with a bit more of the whey removed. It works fine.
Post by: merigayle on December 19, 2016, 07:30:07 PM
Try it and let us know!I have only used Greek yogurt as my starter and never had an issue. Every batch was AWESOME.
I have a hard time finding a small container of non greek plain yogurt, can only find the quart size and that would turn before I could use it all.
Post by: hally on December 20, 2016, 09:14:21 AM
I did, this last batch, and it worked fine. It's probably a coincidence, but this was the best batch ever. I ran the incubation cycle overnight and left the results straining in the fridge the next day while I was at work. It was a little too thick so I whisked a bit of the whey back into the final product. The result was smooth, creamy, and not too tart. Pretty much a perfect batch of Greek yogurt.
BTW, I don't know of any good reason to avoid using Greek yogurt as a starter. Greek yogurt is just regular yogurt with a bit more of the whey removed. It works fine.
Thanks for the update. How much of they whey did you add?
I pretty much end up throwing the container that I have out when I make the next batch. I guess if you baked it would be good to add as a liquid. I made those power pancakes a few times and added it.
I was only following Ice Cream's recommendation. I've used the Greek and it seems fine.
Post by: radial on December 20, 2016, 09:38:14 AM
Thanks for the update. How much of they whey did you add?
I pretty much end up throwing the container that I have out when I make the next batch. I guess if you baked it would be good to add as a liquid. I made those power pancakes a few times and added it.
I was only following Ice Cream's recommendation. I've used the Greek and it seems fine.
I didn't measure, but probably 1/2 cup of whey to 1 gal milk. You could probably get away using half that much (1/4 cup). One thing I haven't tried yet is freezing whey. Theoretically you could freeze up cubes of whey and keep them indefinitely for making yogurt. I don't think freezing kills off any significant fraction of the bacteria involved, so it ought to work.
Post by: Chasing Amy on December 20, 2016, 12:35:27 PM
Post by: merigayle on December 20, 2016, 12:45:17 PM
Didn't someone post about the food "smells" that linger on the lid? How do I get rid of them? I could smell onion even after a cycle in the dishwasher.Two options-- you can try a vinegar soak or do what i did and buy a new ring to use for sweet dishes. For yogurt you do not bring it to pressure so i just use a glass lid from one of my pots that fits the IP.
Post by: Run Amok on December 20, 2016, 12:46:35 PM
Didn't someone post about the food "smells" that linger on the lid? How do I get rid of them? I could smell onion even after a cycle in the dishwasher.
Yes, the smells linger. I haven't really had them transfer over. It definitely helps to store the ring separate from the lid and store it with the lid facing up-- ideally with the lid off but that might not be feasible. Some people have multiple rings (i.e. one for heavily flavored things and one for mild/sweet things).
If you make yogurt you do not need the ring.
Post by: nadra24 on December 20, 2016, 01:55:03 PM
What I really want is an extra metal insert, but I don't have a place to store it so for now it's just washing it quickly in between uses.
Post by: merigayle on December 20, 2016, 02:04:45 PM
Post by: merigayle on December 20, 2016, 02:08:45 PM
Post by: Chasing Amy on December 20, 2016, 02:09:24 PM
I already have a yogurt maker that I use often, but if I like the IP yogurt, I might donate the yogurt maker and have one less appliance cluttering up my kitchen.
Post by: merigayle on December 20, 2016, 02:14:13 PM
A fresh liner! :!:YES!!! I got rid of almost all my other kitchen things. I put 2 cups of water on HP for 2 minutes before making yogurt to "sanitize" the liner and have not had any flavor transfer issues even though my pot smells of chili powder or curry.
I already have a yogurt maker that I use often, but if I like the IP yogurt, I might donate the yogurt maker and have one less appliance cluttering up my kitchen.
Post by: radial on December 20, 2016, 02:35:15 PM
Post by: hally on December 20, 2016, 03:51:25 PM
Post by: Ice Cream on December 20, 2016, 07:51:44 PM
For Ice Cream (we like this recipe, but it’s probably not very authentic—it’s definitely better the next day)
Chana Masala
1 cup dried chick peas (or you can use canned—but I really prefer to do my own)
1 cup of canned crushed tomatoes or crushed fresh tomatoes if in season
1 large yellow onion or two smaller ones- cut very small
2 serrano peppers or 1 jalapeno (skip if you don’t like it spicy)
1- ½” nub of ginger grated or finely chopped
1 bay leaves
1 tbs cumin seeds
1 tsp coriander
1 tbs garam masala
Juice of 1 lemon or 2 tbs
I started my chickpeas from dry and added them to the pot with enough water to cover + some, a handful of coriander seeds, cumin seeds, a cardamom pod, a jalapeno, 2 garlic cloves, a bay leafe, and a tbs of salt (I had all this on hand but not sure I’d bother if I didn’t). Cook on high for 10 minutes and then check. You want them to be soft all the way through but still have a bit of bite to them (i.e. like 90% cooked). I did mine on high for 10 minute 2 x. You can make a little baggie out of cheese cloth for the aromatics to keep them from mixing in with the beans—or just do your best to remove them but don’t worry too much if a few seeds end up staying with them. Drain the beans but retain 1 cup of the cooking liquid.
Now, I like to cut the ginger into a couple of pieces and throw it into the food processor with the garlic, pulsing until they are tiny. Then cut the onion into a couple of pieces and add it and the peppers and pulse until it all is finely chopped. The food processor kind of pulverizes it but I think that’s actually kind of a good thing for this type of cooking. Otherwise, just chop it with a knife and get it all pretty small.
With your IP on saute, add the onion/garlic/pepper/ginger mixer to the pot and with a good amount of olive oil and keep it moving until it starts to brown all over. Now add the cumin seeds and cook another minute or two. Now add the rest of the spices and cook another 1-2 minutes. Add in the tomatoes, lemon, cooking liquid, and chickpeas. At this point I turned off my IP so I could add the rice.
I placed the trivet in the chickpea mixture. On top I balanced a pyrex container that had 1 cup of basmati rice and 1 cup of water (did not rinse the rice).
Now, I closed the lid and cooked on high for 6 minutes followed by 10 minutes natural release. I found the chana to be a bit wet but it did soak up the remaining broth fairly quickly. So, you could try reducing the liquid by ½ cup or so if you really like it dry. In terms of the rice, it came out “al dente”. It was cooked through—but I like my rice a little softer so next timed I’d do 1.25 water to 1 cup rice.
I dumped the rice into a bigger container and fluffed it.
And that was that. I served it with the flat bread in the “horrible baker” thread. I had some dough balls leftover from the last time we made something similar. That is a pretty quick recipe so easy to whip up along side if you want.
I used this recipe for basmati rice in the IP and I do think I’d prefer the softer version they mention so I’ll do that next time.
Thank you for this. I am making this soon!
Post by: Ice Cream on December 20, 2016, 07:53:15 PM
Try it and let us know!
I have a hard time finding a small container of non greek plain yogurt, can only find the quart size and that would turn before I could use it all.
Dannon has a small size.
Post by: onawhim on December 20, 2016, 08:43:34 PM
Post by: Run Amok on December 20, 2016, 09:52:42 PM
Post by: hally on December 21, 2016, 09:52:33 AM
Dannon has a small size.Like I said, hard to find.
Shop Rite has their own brand that I can sometimes find.
Last night I tried using the whey as a starter. It came out with a ton of whey floating in it. It's chilling now, will strain a bit.
I only used 1/4 cup. Will go back to yogurt starter for next batch.
Post by: merigayle on December 21, 2016, 11:36:22 AM
Post by: hally on December 21, 2016, 01:52:19 PM
Just use greek yogurt! never had an issue with it!!!yeah yeah
I wanted to try it. Still seems fine, just more whey than usual.
I have also used some of the leftover yogurt I make and that is fine too.
Post by: radial on December 21, 2016, 02:53:00 PM
Last night I tried using the whey as a starter. It came out with a ton of whey floating in it. It's chilling now, will strain a bit.
I only used 1/4 cup. Will go back to yogurt starter for next batch.
:confused: Hmm, not sure why using whey as your starter would produce appreciably more whey in the final product. Of course there would be an extra 1/4 cup, but that would be negligible. Interesting.
Post by: Ice Cream on December 21, 2016, 06:22:02 PM
Like I said, hard to find.
Shop Rite has their own brand that I can sometimes find.
Last night I tried using the whey as a starter. It came out with a ton of whey floating in it. It's chilling now, will strain a bit.
I only used 1/4 cup. Will go back to yogurt starter for next batch.
I use a large tub of regular yogurt and it does not usually get bad. I think I use more than 1/4 cup, though.
Post by: hally on December 21, 2016, 10:02:27 PM
:confused: Hmm, not sure why using whey as your starter would produce appreciably more whey in the final product. Of course there would be an extra 1/4 cup, but that would be negligible. Interesting.
Who knows. But still tastes fine.
I use a large tub of regular yogurt and it does not usually get bad. I think I use more than 1/4 cup, though.I usually only use two heaping tbsps. Which would take so long to use a big container!
Post by: Ice Cream on December 25, 2016, 08:15:40 AM
Post by: BonitaApplebum on December 25, 2016, 10:42:11 AM
Post by: diablita on December 25, 2016, 05:34:56 PM
Post by: wherestheportojohn on December 26, 2016, 04:28:37 PM
Post by: Run Amok on December 26, 2016, 10:10:13 PM
Post by: radial on December 26, 2016, 10:54:03 PM
Post by: Run Amok on December 27, 2016, 11:16:49 AM
Post by: BonitaApplebum on December 27, 2016, 05:39:57 PM
What recipes did you all start out with?
And what websites do you go to for reliable recipes?
Links, please! Thanks in advance!!
Post by: Ice Cream on December 27, 2016, 06:00:17 PM
WTPOJ or anyone else who's used a pressure cooker cookbook. I'm interested in a review. I think I am going to pull the trigger on an IP for DD and get her a cookbook to go with.
You are a nice mother! She is very lucky to have you.
Post by: Run Amok on December 27, 2016, 07:36:38 PM
You are a nice mother! She is very lucky to have you.
I know! I hope someday she realizes it! That said, if it helps her ear more real food, it's an easy thing to do.
BA
I've had some success with these sites
http://www.pressurecookrecipes.com/pressure-cooker-recipe (http://www.pressurecookrecipes.com/pressure-cooker-recipe)
http://dadcooksdinner.com/pressure-cooker-recipe-index/ (http://dadcooksdinner.com/pressure-cooker-recipe-index/)
Otherwise I google to get a sense for time and then experiment. Or I use a regular recipe and cut back water and cut time in half.
Post by: merigayle on December 27, 2016, 08:38:33 PM
WTPOJ or anyone else who's used a pressure cooker cookbook. I'm interested in a review. I think I am going to pull the trigger on an IP for DD and get her a cookbook to go with.Hip Pressure Cooking is good, lots of basics and how to's. Vegan Under Pressure by Nussinow is very good too, but if she is not into vegetarian/vegan food then perhaps pass that one. (it is lots of indian and other ethnic flavors)
Post by: Run Amok on December 27, 2016, 08:50:39 PM
This was the recipe that inspired awe from her. Rice & chicken done in around 30 minutes and no clean up to speak of (the don't have a dishwasher either).
http://instantpot.com/teriyaki-chicken-and-rice/ (http://instantpot.com/teriyaki-chicken-and-rice/)
Real food. Pretty healthy (not a fan of so much sugar myself) and she was like I CAN DO THAT. So, I was like, cool. Still thinking but 90% of the way there. Only wish we'd had this discussion BEFORE Christmas. :D
Post by: hally on December 28, 2016, 10:03:28 AM
Post by: Run Amok on December 28, 2016, 12:08:19 PM
Pressure Cooker Dad cooks eats a lotta meat! Hope Dad doesn't die of clogged arteries!
That's why I use his site. If I'm cooking meat his times are usually pretty spot on.
Post by: merigayle on December 30, 2016, 03:38:30 PM
Post by: radial on December 30, 2016, 03:39:40 PM
Post by: merigayle on December 30, 2016, 05:08:07 PM
Post by: floridagal on December 31, 2016, 01:18:34 PM
Today I made 5 hard boiled eggs. Done in 7 minutes.
Both were fun and it's not nearly as scary as I thought it would be. I watched a youtube video or two before I got started.
Looking forward to all your recipes and hints and tricks - this was a great buy!
Post by: hally on January 01, 2017, 06:06:25 PM
Post by: merigayle on January 01, 2017, 06:09:10 PM
(http://uploads.tapatalk-cdn.com/20170101/8e1dca50b53c312ccd07b3290104b1c4.jpg)
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Post by: Ice Cream on January 02, 2017, 08:01:35 AM
Post by: merigayle on January 02, 2017, 08:03:03 AM
Post by: Run Amok on January 02, 2017, 12:04:02 PM
Post by: Chasing Amy on January 02, 2017, 04:07:01 PM
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Post by: merigayle on January 02, 2017, 04:37:01 PM
I've got some yogurt incubating in mine right now. Fingers crossed.:fingers:
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Post by: Chasing Amy on January 02, 2017, 09:11:56 PM
So far, I am very unimpressed by this thing. As a slow cooker, it turned my food into a wet, flavorless mess. Soups and stews have worked, but the IP doesn't save me any time over the stovetop method.
Sorry guys, thumbs down.
Post by: merigayle on January 02, 2017, 09:13:39 PM
IP Fail #2 = yogurt. Never formed, just stayed warm milk. I've made yogurt in a traditional yogurt maker over a hundred times without a problem.So weird, every attempt at dairy yogurt has been a success for me. What did you do, exactly, and what did you use as your starter? Did you use low fat milk?
So far, I am very unimpressed by this thing. As a slow cooker, it turned my food into a wet, flavorless mess. Soups and stews have worked, but the IP doesn't save me any time over the stovetop method.
Sorry guys, thumbs down.
Post by: Chasing Amy on January 02, 2017, 10:56:40 PM
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Post by: duckgeek on January 03, 2017, 01:03:22 AM
So far so good.
Post by: merigayle on January 03, 2017, 06:38:27 AM
Whole milk, used yogurt from my previous batch as a starter. Heat up milk, cool to 110-115 degrees, mix in my starter, yogurt setting at 9 hrs. I ended up with warm milk.I wonder if the milk was not cooled enough?
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Post by: Chasing Amy on January 03, 2017, 10:17:29 AM
I wonder if the milk was not cooled enough?
The IP wasn't keeping it warm enough.
Post by: merigayle on January 03, 2017, 10:19:43 AM
The IP wasn't keeping it warm enough.I would contact IP about it! I usually do mine overnight, so it ends up being around 12 hours.
Post by: radial on January 03, 2017, 10:25:49 AM
Post by: Chasing Amy on January 03, 2017, 12:13:39 PM
On the West Coast the IP to turns yogurt into milk. It's the counter-culture.
>:(
Post by: ihop on January 04, 2017, 10:56:12 AM
On the West Coast the IP to turns yogurt into milk. It's the counter-culture.
:roll:
Post by: The Turtle Whisperer on January 04, 2017, 11:58:15 AM
On the West Coast the IP to turns yogurt into milk. It's the counter-culture.
:D
Post by: Ice Cream on January 04, 2017, 12:44:45 PM
Post by: Chasing Amy on January 04, 2017, 12:59:26 PM
CA: I would try again with store bought yogurt. Also, I found that it's harder to make a full gallon at once.
I only make a quart at a time because that is the size of my storage container.
Post by: hally on January 05, 2017, 03:13:54 PM
Wonder what happened,
As for slow cooking, I have never made anything in the slow cooker that didn't turn into a pile of mush. So would never try it. I got it for the speed and the yogurt.
Short ribs 45 mins, high 15 natural release. Chili from cubed meat, 30 mins.
Post by: Rochey on January 06, 2017, 09:44:27 AM
Post by: BonitaApplebum on January 06, 2017, 09:56:57 AM
Post by: radial on January 06, 2017, 10:10:23 AM
OK, I need to hardboil a dozen eggs today for deviled eggs. Recipes seem all over the map. What's the best technique?
Put the basket thingie in the pot. Add a cup of water, pile the eggs on top of the thingie, and close it up. Use the manual feature to punch in 5 minutes of high pressure cooking time. 10 minutes later, release pressure and cool off the perfectly hard-boiled eggs.
Post by: merigayle on January 06, 2017, 11:13:49 AM
OK, I need to hardboil a dozen eggs today for deviled eggs. Recipes seem all over the map. What's the best technique?1 cup water, trivet, eggs on top, 5 minutes (6 if extra large) Low Pressure, 6 minutes NR, 6 minutes ice bath.
Post by: hally on January 06, 2017, 11:23:28 AM
The only time I had a yogurt fail was when I tried to make an entire gallon. I also can't eat that much before it goes bad.
I make the gallon, but then I strain it overnight. It comes to not that much, I have not had it go bad on me yet.
Post by: radial on January 06, 2017, 11:55:05 AM
I make the gallon, but then I strain it overnight. It comes to not that much, I have not had it go bad on me yet.
Same here. If I'm going to fuss with yogurt, I want to make enough of it so I don't have to fuss with the process again for a while.
Post by: BonitaApplebum on January 06, 2017, 12:27:26 PM
Put the basket thingie in the pot. Add a cup of water, pile the eggs on top of the thingie, and close it up. Use the manual feature to punch in 5 minutes of high pressure cooking time. 10 minutes later, release pressure and cool off the perfectly hard-boiled eggs.
1 cup water, trivet, eggs on top, 5 minutes (6 if extra large) Low Pressure, 6 minutes NR, 6 minutes ice bath.
SEE?!?! These recipes are really different!!
:panic:
Post by: merigayle on January 06, 2017, 12:28:00 PM
Post by: BonitaApplebum on January 06, 2017, 12:29:35 PM
Post by: merigayle on January 06, 2017, 12:31:34 PM
Post by: radial on January 06, 2017, 12:31:35 PM
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Post by: duckgeek on January 06, 2017, 12:41:56 PM
Post by: merigayle on January 06, 2017, 12:59:32 PM
High pressure works quicker.I tis 5-6 mins LP, so not any quicker :p
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Post by: hally on January 06, 2017, 02:12:31 PM
Same here. If I'm going to fuss with yogurt, I want to make enough of it so I don't have to fuss with the process again for a while.a half gallon takes the same amount of time except the boil and cool down, I feel the same way why you do, radial.
Post by: radial on January 06, 2017, 02:16:36 PM
I tis 5-6 mins LP, so not any quicker :p
We should race some time! We could call it The IP Games and stream it live on Facebook :D
Post by: Rochey on January 06, 2017, 02:18:04 PM
Post by: BonitaApplebum on January 06, 2017, 02:33:06 PM
So I did it for 7 minutes on high pressure, and then natural release (I was going to do 15 minutes, but I got distracted by work so about 20 minutes went by and it was all done by then). Only one egg cracked, and they came out perfectly cooked.
The yolks were maybe a shade on the well done side, but that was actually fine by me. Usually I like eggs more on the less cooked side, but I was making deviled eggs and I wanted the yolks pretty dry for that.
Peeling the eggs was easy enough, but not the dream experience I'd been promised. They were store bought, too -- not from the farm.
Overall, I'm happy with how they came out. I love deviled eggs but green yolks and picked apart whites are not my idea of a nice presentation, so I got what I wanted -- good looking eggs with minimum fuss. IP FTW!
Post by: Rochey on January 06, 2017, 03:12:40 PM
Post by: Ice Cream on January 07, 2017, 02:53:24 PM
Post by: radial on January 07, 2017, 03:15:34 PM
Post by: Chasing Amy on January 08, 2017, 01:38:16 PM
On the positive side, I used the IP for spaghetti squash while I had something else in the oven and it turned out fine.
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Post by: radial on January 08, 2017, 01:49:19 PM
Latest IP fail: my steamed broccoli turned into sad, grayish mush. 5 minutes on high pressure. What happened?
You cooked it about 5 minutes too long. Recipes I've seen call for setting the IP to zero minutes. The cooking that occurs as the pot comes up to pressure is all that's required for stuff like broccoli.
Post by: merigayle on January 08, 2017, 03:36:51 PM
Latest IP fail: my steamed broccoli turned into sad, grayish mush. 5 minutes on high pressure. What happened?yep, zero minutes would have been my suggestion. Where did you see 5??? Spaghetti squash cooks in 7!
On the positive side, I used the IP for spaghetti squash while I had something else in the oven and it turned out fine.
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Post by: Chasing Amy on January 08, 2017, 05:29:01 PM
Post by: merigayle on January 08, 2017, 05:38:53 PM
Well, at least it worked for broccoli pesto.good use of it!
Post by: Natasha on January 08, 2017, 07:24:01 PM
Post by: duckgeek on January 10, 2017, 10:15:58 PM
Post by: BonitaApplebum on January 11, 2017, 10:22:35 PM
It was a total experiment, based on what I had in the house and a few different recipes I saw online. Just to be safe, I made a frozen pizza too, in case the one pot meal came out completely awful and there was a mutiny against it.
It was actually decent, for my first attempt. I only had a taste of the pasta (I'm off carbs right now for the most part), but it cooked properly and wasn't too dry or too mushy. The chicken cooked properly, but needed more seasoning -- I should have salted/peppered the thighs before sauteeing, but I kind of forgot because they were frozen. So it was a little bland.
BUT I think I have a good general sense of this technique now. I'll tweak it a bit. Seems like a fast and easy way to get a casserole going, and not having to cook the pasta separately is appealing.
My gut is that I will need to learn to cook without recipes if I'm going to use this thing a lot. That's how I generally cook -- making a specific recipe is too fiddly for me for a weeknight. I mostly just throw stuff together. So, this was a good experiment.
DH liked it, the kids thought it was okay. But that's pretty par for the course whenever I make a casserole, so I guess I did fine.
Post by: Run Amok on January 13, 2017, 11:32:11 AM
Bonita-- now that I've used it a lot more, I am pretty comfy cooking without a recipe in it. I will still sometimes look up a similar recipe on a blog and then use that to go off of for times and liquid amounts. I'm finding that the time at pressure is usually between 30 & 50% of whatever time it would normally take to cook (veggies are the exception). I do like the "cook it all together" aspect and I also feel you get a little more wiggle room in terms of not ruining one thing because something else needs to cook a little longer-- for example, the pasta wasn't disgusting after 20 minutes, even though by all rights it should have been.
Post by: floridagal on January 13, 2017, 11:27:19 PM
Post by: duckgeek on January 17, 2017, 04:13:43 PM
I also made lava cakes in the regular oven. Those turned out absolutely perfect, so I was cool dad last night.
Post by: Suesquatch on January 17, 2017, 04:58:31 PM
Post by: merigayle on January 17, 2017, 05:51:04 PM
This thread caused me to drag my pressure cooker out. Pot roast in under an hour!yay!
Post by: Rochey on January 17, 2017, 10:51:21 PM
This thread caused me to drag my pressure cooker out. Pot roast in under an hour!
Recipe? I have about 300 pounds of venison in my freezer, in roast and ground form and I need to get creative.
Post by: ihop on January 18, 2017, 09:59:31 AM
Post by: The Turtle Whisperer on January 18, 2017, 10:00:35 AM
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. :P
Post by: Rochey on January 18, 2017, 11:00:51 PM
Post by: radial on January 18, 2017, 11:08:04 PM
Post by: The Turtle Whisperer on January 19, 2017, 07:24:39 AM
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!
Post by: Rochey on January 19, 2017, 07:28:05 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.
Post by: BonitaApplebum on January 19, 2017, 11:16:06 PM
Post by: Rochey on January 30, 2017, 08:53:13 PM
Post by: merigayle on January 31, 2017, 06:34:08 AM
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!:banana:
Post by: ihop on January 31, 2017, 03:34:39 PM
Post by: BonitaApplebum on February 02, 2017, 10:38:44 PM
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!
Post by: ihop on February 03, 2017, 04:48:00 PM
Post by: floridagal on February 03, 2017, 11:26:31 PM
Post by: merigayle on February 04, 2017, 06:18:48 AM
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.
Post by: duckgeek on February 10, 2017, 02:56:15 PM
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.
Post by: Rochey on February 12, 2017, 10:56:31 PM
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.
Post by: The Turtle Whisperer on February 14, 2017, 07:08:45 AM
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.
Post by: ihop on February 14, 2017, 02:01:39 PM
Post by: Ice Cream on February 20, 2017, 07:52:20 AM
Post by: merigayle on February 20, 2017, 08:10:19 AM
Post by: Ice Cream on February 21, 2017, 08:02:23 AM
Post by: merigayle on February 26, 2017, 06:08:00 PM
Post by: Ice Cream on February 26, 2017, 06:23:59 PM
I have three rings, and I use them all.
Post by: merigayle on February 26, 2017, 06:40:43 PM
Post by: radial on February 26, 2017, 07:07:38 PM
The big metal thing you put the food in to cook.
I can't imagine that the stainless steel liner is the problem. Most likely the silicon seal or all those nooks and crannies in the lid where the flavor from the last thing you cooked can hide out. On the other hand, adding a little kick to apple sauce might not be such a bad thing.
Post by: merigayle on February 26, 2017, 08:16:38 PM
I can't imagine that the stainless steel liner is the problem. Most likely the silicon seal or all those nooks and crannies in the lid where the flavor from the last thing you cooked can hide out. On the other hand, adding a little kick to apple sauce might not be such a bad thing.In retrospect I should have swapped out the rings. I ran 2 cups of water in it for 2 minutes high pressure after washing it and before making the sauce. And no it is not the metal liner because my food was in a separate container, but yes, probably something in the lid, though the liner smells of refried beans.
Post by: Ice Cream on February 27, 2017, 07:46:02 AM
Post by: Run Amok on February 27, 2017, 11:24:41 AM
I was impressed with the pasta I made the other day. Half a bag of spirals, enough water to just cover, 6 minutes, and IR. They came out not mushy and I think it was less than 10 minutes start to finish, and used way less water than boiling. I don't know if I'd use it to make a huge pot of spaghetti or something but M is really the only one who eats pasta in the house and she only likes spirals-- so I was able to make her a quick meal just for her while I was making dinner for everyone else, without it being a big production.
Post by: merigayle on February 27, 2017, 01:39:31 PM
Post by: Coyzmum on February 27, 2017, 09:48:13 PM
I made this last night for dinner.
http://www.number-2-pencil.com/2016/09/04/instant-pot-pressure-cooker-french-dip-sandwiches/ (http://www.number-2-pencil.com/2016/09/04/instant-pot-pressure-cooker-french-dip-sandwiches/)
It turned out very good! The roast was frozen so I defrosted and seared it like instructions suggest (I usually don't sear it before crock pot, just put in frozen) and followed the recipe and it turned out great. Now I've got to get up the nerve to try something different like fish or rice or something that scares me a little bit.
Post by: Ice Cream on February 28, 2017, 07:46:01 AM
The metal liner smells to me, like savory spices. I have cleaned it tons. But the ring and lid were probably the issue.
You can buy a second liner and use it for sweet things only.
Post by: duckgeek on February 28, 2017, 03:53:14 PM
Post by: Rochey on March 01, 2017, 03:00:03 PM
You can buy a second liner and use it for sweet things only.
I have a liner and glass lid that I use only for yogurt.
Post by: merigayle on March 02, 2017, 06:35:14 AM
Post by: Ice Cream on March 02, 2017, 08:05:33 AM
I use Hally's advice about removing the ring for yogurt.
Post by: merigayle on March 02, 2017, 10:02:08 AM
Post by: hally on March 10, 2017, 09:25:02 AM
I didn't have pancetta, but I keep a slab of frozen uncured applewood bacon in the freezer. I used 2 oz of that and 1 oz of ham steak. Had to add a bit of oil to sautee the veggies.
Normally I would not use bacon but what the heck, I had it so used it.
Sure enough after leaving it natural release, I had perfectly delish split pea soup.
https://www.hippressurecooking.com/creamy-split-pea-and-pancetta-soup/ (https://www.hippressurecooking.com/creamy-split-pea-and-pancetta-soup/)
Post by: Ice Cream on March 11, 2017, 07:02:43 AM
Post by: hally on March 13, 2017, 09:52:15 AM
That looks good, Hally. I usually make mine in the slow cooker. I also add some liquid smoke.But why would you when you can cook it in the IP?
Yes, liquid smoke would be good especially if you don't use any ham or bacon.
Post by: Ice Cream on March 15, 2017, 08:38:29 AM
But why would you when you can cook it in the IP?
Yes, liquid smoke would be good especially if you don't use any ham or bacon.
I just put all the ingredients in there in the morning and can forget about it. I suppose that would work with the IP, too, but if you are in no hurry.
Post by: BonitaApplebum on March 15, 2017, 11:56:19 AM
I have tons of root vegetables, any suggestions for using those up? Turnips, parsnips, carrots, celery root.
Post by: merigayle on March 15, 2017, 12:09:45 PM
Post by: BonitaApplebum on March 15, 2017, 12:10:54 PM
I am a fan of roasting root veg, sorry :D
That's what I usually do, too -- but I have a TON so I'm looking for other ideas. I might roast and then make soup with the roasted veggies.
Post by: Run Amok on March 15, 2017, 12:33:56 PM
Post by: nadra24 on March 15, 2017, 03:16:20 PM
Post by: duckgeek on March 15, 2017, 03:34:54 PM
It turned out very good and we ate it with english muffins for dinner.
Post by: Ice Cream on March 16, 2017, 08:32:49 AM
That's what I usually do, too -- but I have a TON so I'm looking for other ideas. I might roast and then make soup with the roasted veggies.
I dice and put them in the crockpot with onion, olive oil, thyme, and a bit of water, on high for 3hours. I like roasting, too, but it takes too much time. I don't use the oven very much, I just don;t seem to like using it.
Post by: BonitaApplebum on March 19, 2017, 09:27:06 AM
We don't love boiled dinner, but I wanted corned beef, so we decided we'd have reuben sandwiches.
So easy -- I put the rack in the IP and put the corned beef on the rack. It came with a seasoning packet (looked like peppercorns, mustard seeds, bay leaves... the usual stuff) so I sprinkled that on top. Poured maybe a cup and a half of water in. Manual on high pressure for 70 minutes, natural release.
It sat for a good while in keep warm mode before I even opened it. It was so perfectly done.
Oh, and for the reubens I did them grilled in a pan, with pumpernickel bread, kraut, swiss cheese, and thousand island dressing.
Post by: ihop on March 20, 2017, 11:49:05 AM
Post by: BonitaApplebum on May 18, 2017, 04:51:02 PM
Post by: radial on May 18, 2017, 05:09:37 PM
Post by: BonitaApplebum on May 18, 2017, 05:16:39 PM
I'm thinking of doing chicken tacos, or chicken salad sandwiches, or maybe a green salad with shredded chicken added. I guess I'll let the kids pick. Unless anybody suggests anything else...
Post by: BonitaApplebum on May 18, 2017, 07:35:34 PM
It never really wound up being a meal, everyone just made plates of random leftovers plus their chicken. Woot!
Post by: radial on May 18, 2017, 08:28:52 PM
(https://c1.staticflickr.com/5/4156/34703963766_56d9aaf43c_o.jpg)
Post by: rocketgirl on May 19, 2017, 11:09:02 AM
Created an egg dish for dinner the other night. We had some italian sausage to use up, so I fried it up with onion and green pepper in a pan, then layered it with cojack cheese in a greased metal bowl that fits in the instant pot. Poured 8 scrambled eggs over the top and let it soak down through. Just a little cheese, salt and pepper on top. Covered the bowl with foil, poured 1.5 cups of water in the IP and placed the bowl on the rack. Cooked for 16 minutes and quick release.
It turned out very good and we ate it with english muffins for dinner.
So for some things is it like cooking in a crock pot but faster?
Also, having recently had some amazing Japanese beef sous vide, can this do sous vide?
Post by: Ice Cream on May 20, 2017, 07:22:13 AM
So for some things is it like cooking in a crock pot but faster?
Also, having recently had some amazing Japanese beef sous vide, can this do sous vide?
someone posted about this a while ago. apparently, there is a special tool you can buy for the IP to do sous vide.
Post by: nadra24 on May 20, 2017, 09:13:06 PM
So for some things is it like cooking in a crock pot but faster?
Also, having recently had some amazing Japanese beef sous vide, can this do sous vide?
My brother has both an IP and a sous vide thingy (not for the IP, he just uses a big stockpot) and he is way more in love with the sous vide.
Post by: Rochey on May 29, 2017, 09:39:55 AM
Post by: Run Amok on June 23, 2017, 08:06:49 PM
I keep making these black beans which were born of desperation: 1 cup dry beans, 1 T each salt, dried garlic, chili powder & cumin + a chipotle in adobo (or 1 T chipotle pow) . 15 minutes, QR, stir, then 30 more minutes. Drained they are great in burritos, as a side, etc. Or, we just eat it with the cooking liquid as blavk bean soup. Not quite as good as making soup the proper way but pretty decent!
Post by: radial on June 23, 2017, 08:15:01 PM
Post by: Run Amok on June 24, 2017, 02:39:15 PM
Post by: Chasing Amy on June 25, 2017, 10:02:57 AM
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Post by: Run Amok on June 25, 2017, 10:25:15 AM
Post by: merigayle on June 26, 2017, 06:28:22 AM
Post by: Rochey on June 28, 2017, 03:04:15 PM
Post by: Chasing Amy on June 29, 2017, 09:31:10 AM
That sucks CA. But you travel a lot, so maybe that's part of it? You have to be able to plan, in most cases, I've found.
It's also too big for one person. If I were feeding several people, I'd get more use out of it.
Post by: Iscream on June 29, 2017, 11:48:23 AM
It's also too big for one person. If I were feeding several people, I'd get more use out of it.
I can see that. I think a small fuzzy logic rice cooker from zojirushi would be a better choice for a single person.
Post by: merigayle on June 29, 2017, 03:28:24 PM
It's also too big for one person. If I were feeding several people, I'd get more use out of it.I am ok eating the same thing every day for a week, many times I just make food for me, or freeze half for later.
Post by: radial on June 29, 2017, 03:44:08 PM
I am ok eating the same thing every day for a week, many times I just make food for me, or freeze half for later.
Me too. I would never even bother with the IP if the only thing it could do was make a single meal's worth of food. I use it to make a week's worth of yogurt, 2 weeks of brown rice, three days of pork carnitas, etc.
Post by: merigayle on June 29, 2017, 08:35:07 PM
Post by: Chasing Amy on June 30, 2017, 12:20:41 PM
So I don't tend to freeze much of my food.
Post by: picote on June 30, 2017, 01:53:09 PM
This gigantic contraption is taking up valuable space in my kitchen and gathering dust. It's been a total waste of a purchase for me.
Sent from my iPhone using Tapatalk
Wish I'd seen this before--we *just* bought one. Would have bought it from you instead! Will be going back through this thread to look for favorite uses.
Post by: Rochey on July 03, 2017, 11:28:10 PM
I am ok eating the same thing every day for a week, many times I just make food for me, or freeze half for later.
I do this too. Pork, chicken, rice, eggs, spaghetti squash. I like to take lunch to work.
Post by: Rochey on July 05, 2017, 03:04:17 PM
Post by: BonitaApplebum on July 05, 2017, 03:15:26 PM
I took the IP camping again. This time I steamed corn on the cob. It was delicious. I shucked and cleaned the corn, broke the ears in half, and added a cup of water. 2 min, quick release. I ate mine straight out of the pot, and it wasn't any special corn.
Oh! That's a fantastic idea, I hadn't thought of doing corn in there.
Post by: Run Amok on July 05, 2017, 03:15:58 PM
I think the other thing is that people just have different cooking and eating habits. Some people LOVE their slow cooker and I have never been able to fit that one into my life. Same with the vitamix and kitchenaid mixer. Stuff people use all the time and LOVE-- but just not used a lot in my kitchen.
Post by: nadra24 on July 06, 2017, 12:38:51 AM
Oh! That's a fantastic idea, I hadn't thought of doing corn in there.
Corn in the IP is the best. So fast! Brussels sprouts too. I haven't had a lot of success with other veggies, as I'm super picky about overcooked broccoli and whatnot.
Post by: merigayle on July 06, 2017, 09:44:35 AM
Oooh! That's a great idea. I bet artichokes would also be really good in this thing.I do not use my slow cooker or Vitamix very much. The mixer and IP more, the IP the most. The nutribullet daily too.
I think the other thing is that people just have different cooking and eating habits. Some people LOVE their slow cooker and I have never been able to fit that one into my life. Same with the vitamix and kitchenaid mixer. Stuff people use all the time and LOVE-- but just not used a lot in my kitchen.
Post by: Chasing Amy on July 14, 2017, 01:33:52 PM
Post by: LizardMixture on July 15, 2017, 08:43:50 PM
Corn in the IP is the best. So fast! Brussels sprouts too. I haven't had a lot of success with other veggies, as I'm super picky about overcooked broccoli and whatnot.
I finally got an IP!! What recipe are you using for Brussels sprouts? I tried corn, and it was really good!
I'm mostly making marinated chicken and then the sides on the stove. Do you guys make more than one thing in the IP for a Meal? I mean 2 different veggies (like corn and something else) or chicken and a veggie not cooked together. It seems like a pain to cook one thing, then clean it, then put the next thing on in a reasonable amount of time.
Post by: merigayle on July 16, 2017, 06:41:00 AM
I made yogurt this weekend using local raw milk (brought it up to 180F first, no worries there) and it made the most delicious yogurt I have ever tasted AND it made at least 1 cup more than 1 gallon of regular organic whole milk. I strained it for most of the day too :D
Post by: Ice Cream on July 16, 2017, 06:57:29 PM
Post by: nadra24 on July 17, 2017, 11:58:49 AM
Same with corn. Steamer basket, cup of water, however long the manual tells me to cook it.
Post by: Rochey on July 17, 2017, 09:26:36 PM
Post by: merigayle on July 18, 2017, 12:30:46 PM
DH put cauliflower in the IP today for 2 min. It was so soggy we mashed it.I was under the impression most veggies were 0 mins QR. I have never done anything just plain veg besides brussel sprouts before.
Post by: Ice Cream on July 19, 2017, 07:42:28 AM
I was under the impression most veggies were 0 mins QR. I have never done anything just plain veg besides brussel sprouts before.
Oh thanks for this tip. Will try it.
Post by: merigayle on July 19, 2017, 09:17:53 AM
Oh thanks for this tip. Will try it.Report back!
Post by: Ice Cream on July 20, 2017, 08:00:38 PM
Report back!
will do when i am healed.
Post by: Rochey on August 01, 2017, 03:34:05 PM
Post by: Ice Cream on August 05, 2017, 09:31:12 AM
I just ordered the 3qt version for our RV.
I am tempted to get one for the office, but I really don't need one...
Post by: Rochey on August 05, 2017, 01:50:07 PM
I am tempted to get one for the office, but I really don't need one...
Of course you do.
Post by: Ice Cream on August 06, 2017, 09:30:54 AM
Of course you do.
:) I am not buying anything until my ankle is healthy again. I have a lot of time to think about this purchase...
Post by: harmony on August 27, 2017, 04:40:08 PM
Post by: merigayle on August 28, 2017, 06:29:52 AM
Post by: Ice Cream on August 28, 2017, 07:26:49 AM
Gosh, I love this thread! Just read the whole thing. I will have to hang out in Food Forum more!
It's not been as active as it used to be, though.
Post by: hally on August 31, 2017, 02:40:04 PM
<shrug>
Post by: Natasha on August 31, 2017, 08:37:04 PM
Post by: Ice Cream on September 02, 2017, 11:28:24 AM
I am not really understanding why anyone would cook corn in the IP. I boil a pot of water then put the corn in. When it comes back to the boil I put the timer on for 2 mins then take it out to drain.
<shrug>
We put it in the MW; no pot to clean.
Post by: Rochey on September 03, 2017, 01:13:51 PM
Post by: radial on September 03, 2017, 02:42:32 PM
Post by: diablita on September 03, 2017, 10:24:46 PM
Post by: Ice Cream on September 04, 2017, 10:53:24 AM
I like IC's idea about doing corn in the microwave but I haven't tried it yet. That would work great for me because I'm mostly cooking for just one or two people.
You place then in the MW with the husk, 3-4 min, then turn and another 3-4 min. Then remove husk and cool.
Post by: merigayle on September 04, 2017, 06:10:36 PM
http://instantpoteats.com/sri-lankan-coconut-cabbage/ (http://instantpoteats.com/sri-lankan-coconut-cabbage/)
Post by: radial on September 04, 2017, 06:14:42 PM
I made this tonight and it was tasty.
http://instantpoteats.com/sri-lankan-coconut-cabbage/ (http://instantpoteats.com/sri-lankan-coconut-cabbage/)
Hmm, that looks good. I wonder how it would turn out without the shredded coconut. I have all the other ingredients.
Post by: Ice Cream on September 04, 2017, 06:38:13 PM
https://www.amazon.com/Decorative-Electric-Pressure-Cookers-Accessories/dp/B06XW31YZQ/ref=pd_ys_c_rfy_13397451_2?_encoding=UTF8&pd_rd_i=B06XW31YZQ&pd_rd_r=PKHTFT567QCTQNRZV6WT&pd_rd_w=4Ib6e&pd_rd_wg=5Ndx8&refRID=YXNT3NTFBXANNC3FQPV0&th=1 (https://www.amazon.com/Decorative-Electric-Pressure-Cookers-Accessories/dp/B06XW31YZQ/ref=pd_ys_c_rfy_13397451_2?_encoding=UTF8&pd_rd_i=B06XW31YZQ&pd_rd_r=PKHTFT567QCTQNRZV6WT&pd_rd_w=4Ib6e&pd_rd_wg=5Ndx8&refRID=YXNT3NTFBXANNC3FQPV0&th=1)
Post by: merigayle on September 04, 2017, 07:01:46 PM
Hmm, that looks good. I wonder how it would turn out without the shredded coconut. I have all the other ingredients.probably totally fine!
Post by: hally on September 06, 2017, 03:42:34 PM
I cook corn like I boil eggs. I get the water boiling, put them in, find 23 other chores to do, and forget them. The IP prevents that and screams at me when it's done.
Two minutes, and the timer on my microwave beeps until I turn it off. I can't accomplish much in two minutes and don't go that far from the kitchen because of it.
Post by: Coyzmum on September 30, 2017, 08:38:26 PM
Post by: merigayle on October 01, 2017, 07:40:23 AM
Post by: The Turtle Whisperer on October 02, 2017, 10:33:22 AM
https://smile.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ/ref=gbps_tit_s-3_3c7e_dc119a5a?smid=ATVPDKIKX0DER&pf_rd_p=229d61c8-3716-4a01-bfa8-38a7a0bd3c7e&pf_rd_s=slot-3&pf_rd_t=701&pf_rd_i=gb_main&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=5JKKP8NE19FVARFNMEZG
Post by: leggova on October 02, 2017, 10:47:50 PM
Post by: diablita on October 03, 2017, 08:52:08 AM
Post by: Run Amok on October 03, 2017, 01:57:01 PM
Post by: Ice Cream on October 04, 2017, 07:42:26 AM
Post by: merigayle on October 04, 2017, 11:47:48 AM
Mine isn't on the counter, either, but I use it at least three times/week.1 same
Post by: onawhim on October 05, 2017, 07:18:55 PM
That's why I haven't purchased one: no space on the counter means I'd be lugging it out and in...and then wouldn't.
yep
Post by: The Turtle Whisperer on October 08, 2017, 11:54:02 AM
So far it's been worth it. I'll go months without using it and then use it 3 times a week for a month.
Post by: Suesquatch on November 04, 2017, 04:56:47 AM
Post by: merigayle on November 04, 2017, 10:29:38 AM
So I see them priced from $60 to $160. Clues? Differences? Thanks.probably size and # of functions, not all have yogurt function for example.
Post by: Suesquatch on November 04, 2017, 03:54:27 PM
probably size and # of functions, not all have yogurt function for example.Gotcha. I just pulled out my low tech pressure cooker.
Post by: merigayle on November 04, 2017, 04:36:07 PM
Gotcha. I just pulled out my low tech pressure cooker.I had used a stove top one for 10 years prior to the IP and what I like about the IP is that i do not have to baby sit it and that i can make yogurt in it.
Post by: harmony on November 05, 2017, 07:55:26 PM
http://pressureluckcooking.com/recipe/instant-pot-french-onion-soup/ (http://pressureluckcooking.com/recipe/instant-pot-french-onion-soup/)
I grated a combination of provolone and gruyere to put on top.....and sliced French Bread, one slice in the bottom of the bowl, the other on top. The onions were sweet, absolutely delicious.
Post by: Run Amok on November 06, 2017, 10:44:44 AM
Post by: merigayle on November 06, 2017, 04:38:38 PM
Post by: radial on November 06, 2017, 04:57:48 PM
Post by: radial on November 06, 2017, 06:14:57 PM
Post by: merigayle on November 07, 2017, 06:40:19 AM
Post by: Run Amok on November 07, 2017, 11:32:54 AM
Post by: merigayle on November 07, 2017, 03:54:29 PM
which soup, Meri?A recipe my neighbor gave me using 15 bean soup mix. He feeds it to DD when she goes over for dinner and LOVES it. I sauteed onions, added the beans and covered with veggie stock, 30min NR, added a bag of frozen soup veggies and shredded cabbage and some seasonings (garlic powder, chili powder, cumin, oregano, paprika) and added some more liquid and set for 30 more minutes QR and seasoned to taste with salt and whatever else.
Post by: Run Amok on November 07, 2017, 04:08:37 PM
Post by: merigayle on November 07, 2017, 04:29:02 PM
I know you think she is picky but I am always impressed at how adventurous she is! No way on god's green earth would M ever go near a bean. :D I saw a meme on FB the other day that we should call kids "refusey" instead of "picky" and I completely agree.My kid won't eat cereal, pancakes, oatmeal, sandwiches of any kind, most vegetables if they are not in soup or dip, yellow mac n cheese, etc..... She just has very few foods she will eat BUT those foods include bean soup, indian food, lentil pasta, etc :rotfl: I call her PARTICULAR not picky. But jeez child, eat a PB&J for lunch.
Post by: nadra24 on November 07, 2017, 08:31:47 PM
Post by: merigayle on November 08, 2017, 06:11:29 AM
OMG, RA. I would lose my damn mind.1!!
So now I will no longer complain about my DD, who likes cheese but will often think it is the MOST DISGUSTING THING ON EARTH. She will consume any form of potatoes happily. it is just hard to provide her with three meals a day that are actually nutritious, but 4 bowls of bean soup yesterday, not gonna complain!
Post by: caribougrrl on November 08, 2017, 11:46:17 AM
I know. But, I can't lose my mind, because then I would be the evil step-mother. It used to be worse (believe it or not) and sometimes I would suddenly have the very urgent need to go for a walk. Or scrub the bathroom.
How old is M?
Post by: Run Amok on November 08, 2017, 12:04:26 PM
Post by: merigayle on November 08, 2017, 12:40:12 PM
Post by: Rochey on November 08, 2017, 01:19:43 PM
insanely picky eater stories
Jesus fucking yellow penguins. That was exhausting to skim. M eats PBJ nearly every day and it annoys me that she wants the crusts removed. No more.
Post by: caribougrrl on November 08, 2017, 03:00:05 PM
She's 10. So, starting to get to the age where a lot of kids give up their pickiness. We always hope she'll try something based on peer pressure and like it. That's how she learned she likes salmon, for example.
I asked because I was wondering (a) is she old enough to participate in cooking and then, (b) do you have the patience to cook with her? My nephew who is 12 was the world's most reluctant eater... at about 8 years old, my sister started getting him to help with the cooking... he didn't like everything he helped prepare, but he was much more willing to try it and much more likely to decide he liked it if he had something to do with making it. But that's a whole other level of commitment if you are happy with just eating out to make things more manageable... :d
Post by: Run Amok on November 08, 2017, 03:43:56 PM
Post by: diablita on November 09, 2017, 06:26:44 AM
Post by: Ice Cream on November 10, 2017, 08:20:35 AM
https://www.amazon.com/Newness-Stainless-Steel-Serrated-Ergonomic/dp/B074KGD2TC/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1510319937&sr=1-1-spons&keywords=apple+slicer+and+corer&psc=1 (https://www.amazon.com/Newness-Stainless-Steel-Serrated-Ergonomic/dp/B074KGD2TC/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1510319937&sr=1-1-spons&keywords=apple+slicer+and+corer&psc=1)
I sometimes take a few bites in an apple and find I do not particularly like it for whatever reason. I place it in the fridge and add it to the next batch of apple sauce. Apple sauce freezes dry well, too. But I have apple sauce every day with my yogurt.
Post by: witchypoo on November 10, 2017, 09:21:56 AM
OMG, RA. I would lose my damn mind.
1. holy toledo.
Post by: Suesquatch on November 10, 2017, 11:49:45 AM
She's will to help but it has no impact on her willingness to eat. But, good suggestion.Before she comes assemble a bowl of washed, ready-to-use romaine. Nuke some chicken strips. Steam a big piece of salmon. Slice a few red peppers. Peel and slice an apple. Wash it in lemon juice so it doesn't brown. Put everything where she can reach it and let her graze. She actually will get enough basic nutrition from what she likes that I'd just let her alone.
Post by: diablita on November 10, 2017, 01:19:01 PM
assemble a bowl of washed, ready-to-use romaine. Nuke some chicken strips. Steam a big piece of salmon. Slice a few red peppers. Peel and slice an apple. Wash it in lemon juice so it doesn't brown. Put everything where she can reach it and let her graze. She actually will get enough basic nutrition from what she likes that I'd just let her alone.
this would make my DD very happy, though there are plenty of other things she'd eat :heartbeat: She'll kill a full container of romaine in 2 minutes
Post by: witchypoo on November 10, 2017, 02:01:37 PM
this would make my DD very happy, though there are plenty of other things she'd eat :heartbeat: She'll kill a full container of romaine in 2 minutes
does she like grilled romaine? i made a whole bunch of it one night while my brothers were over and they *inhaled* it.
Post by: diablita on November 10, 2017, 02:43:34 PM
When DD was a tot we participated in a CSA program (which we did for a number of years). I'd bring the box home, put it on the floor of our kitchen (best height for her) and let her have at it. She got first pick. She'd graze on the greens then second choice was for the bunny in her daycare classroom. Sometimes she'd grab things I had hoped to cook but it never really mattered.
Now she's a raw vegetable eating machine. If I take her to a farmer's market she'll buy a bouquet of kale to eat while we walk around. (it's pretty funny to see). I did a lot of things wrong when she was a wee one (and still do!) but giving her first pick of the box in that way was one of the few things I think was just right for her.
And now every time I want to throw all the vegetables into the oven or pot, I stop myself so she can have some raw. (even sliced sweet potato and other things you wouldn't eat raw)
Post by: Run Amok on November 10, 2017, 02:59:34 PM
Post by: Suesquatch on November 10, 2017, 04:14:46 PM
does she like grilled romaine? i made a whole bunch of it one night while my brothers were over and they *inhaled* it.You know what I love and you can't find it here? Escarole. Pan-fried with olive oil, salt, and garlic.
Post by: Run Amok on November 10, 2017, 04:28:30 PM
You know what I love and you can't find it here? Escarole. Pan-fried with olive oil, salt, and garlic.Mmmm. The Italian greens served in NY are really crave-able and not something you can find just anywhere.
Post by: merigayle on November 10, 2017, 07:22:57 PM
I made this per a request of a sick friend tonight to give her this weekend.
http://blog.fatfreevegan.com/2012/11/lentil-soup-with-coriander-and-cumin.html (http://blog.fatfreevegan.com/2012/11/lentil-soup-with-coriander-and-cumin.html)
It was good, not my favorite, but good to mix it up and very easy.
Post by: RioG on November 10, 2017, 07:30:53 PM
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Post by: diablita on November 10, 2017, 08:51:34 PM
Post by: The Turtle Whisperer on November 19, 2017, 08:35:46 AM
Instant Pot French Onion Soup....was delicious.
http://pressureluckcooking.com/recipe/instant-pot-french-onion-soup/ (http://pressureluckcooking.com/recipe/instant-pot-french-onion-soup/)
I grated a combination of provolone and gruyere to put on top.....and sliced French Bread, one slice in the bottom of the bowl, the other on top. The onions were sweet, absolutely delicious.
Oh man! Gots to try that!
Post by: DocBuzzkill on November 27, 2017, 04:14:14 PM
Post by: BonitaApplebum on November 27, 2017, 04:34:11 PM
Post by: merigayle on November 27, 2017, 06:10:51 PM
Well, I now am the owner of an 8 quart Instant Pot, a gift from BFF who is convinced that I need this gadget. The damn thing is HUGE and looks like it should be counting down to detonation in a James Bond film (the Roger Moore era). I guess the first thing to do is the water test. Wish me luck...:heartbeat:
Post by: hally on November 30, 2017, 04:01:33 PM
You know what I love and you can't find it here? Escarole. Pan-fried with olive oil, salt, and garlic.
You can't buy a head of Escarole?
So grow some.
I have cooked many types of lettuce like that, there is a farm stand on the corner by work and I buy all types. I sometimes over buy so into the saute pan with it.
Post by: DocBuzzkill on November 30, 2017, 06:58:33 PM
Our IP now has a name: The Beast
Post by: merigayle on November 30, 2017, 08:25:09 PM
Post by: Suesquatch on December 01, 2017, 12:14:16 PM
Success! Not for me. I haven't even turned the darned thing on yet, but I came home last night from work to find that the Mister made delicious pork chile verde in the new IP. He's an IP convert.Sweet!
Our IP now has a name: The Beast
Post by: DocBuzzkill on December 07, 2017, 12:20:17 PM
Sweet!
So far, I have made the following:
Chicken tortilla soup. :eats:
Beef Stroganoff. :nono:
Conclusion (n=2): Some things lend themselves to the IP; others do not.
Post by: Run Amok on December 07, 2017, 01:37:02 PM
Post by: DocBuzzkill on December 07, 2017, 03:02:26 PM
what happened with the beef stroganoff? I've had really good results cooking pasta in the IP. I didn't think it would work at all but has been great!
The recipe I used does not add pasta along with the other ingredients; it's cooked separately. There was too much fluid in the end result (I thickened it), which likely derived from the mushrooms. That could readily be mitigated by adding less beef broth or by sautéing the 'shrooms separately. However, the biggest minus for me was that browning the meat (I use sirloin tip) was awkward and time-consuming because to avoid overcrowding the meat, I had to brown in several batches. My large/deep Le Creuset sauté pan allows for better searing in fewer batches; easier to turn the meat, too. Plus the flavor was too "melded" in the IP vs sauté pan, if that makes any sense. The meat was super-tender though!
At any rate, I can definitely see some major benefits to the IP vs my pressure cooker (the automation is great, and it is so quiet), but not everything lends itself to pressure cooking.
Post by: radial on December 07, 2017, 05:21:56 PM
Post by: Run Amok on December 07, 2017, 05:34:57 PM
Post by: DocBuzzkill on December 08, 2017, 03:53:44 PM
Yes, definitely true. Although there are things I've come around to figuring out how to make them in the IP because it's so easy to just toss it in and walk away from. But, I hear ya.
On the other hand, the leftover IP beef stroganoff was pretty darned tasty!
Post by: Suesquatch on December 08, 2017, 05:15:44 PM
On the other hand, the leftover IP beef stroganoff was pretty darned tasty!So what size did you get?
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Post by: DocBuzzkill on December 08, 2017, 05:24:51 PM
So what size did you get?
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8 quart! It’s a big beast!
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Post by: Suesquatch on December 08, 2017, 06:49:14 PM
I'll check it out. Any bells and whistles?
8 quart! It’s a big beast!
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Post by: diablita on December 08, 2017, 07:57:29 PM
Post by: radial on December 08, 2017, 08:13:20 PM
Post by: Ice Cream on December 09, 2017, 07:35:41 AM
I'm thinking that I'll pick one up during the post-Christmas sales if I see a good deal. What size do I want for the 3 of us? 6 quart?
the large.
Post by: DocBuzzkill on December 09, 2017, 10:05:12 AM
I'll check it out. Any bells and whistles?
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Plenty of bells and whistles when compared with my standard pressure cooker. It's the IP Duo80 V2 (https://www.pressurecookingtoday.com/new-features-instant-pot-duo-version-2/). If I had purchased the IP myself, I likely would have bought a 6 qt (my Fissler pressure cooker is a 6 qt , which is pretty much the prefect size for most of my pressure cooking), but BFF gave me the biggest model, knowing that I will use the IP for fermenting idli batter (https://pipingpotcurry.com/instant-pot-idli-batter/) so the 8 qt allows more room for expansion of the batter. I'm also looking forward to making yogurt in The Beast!
Post by: Suesquatch on December 09, 2017, 02:18:44 PM
Post by: DocBuzzkill on December 09, 2017, 03:26:52 PM
Ooohhh, dosas ! Mike and I were so tired of shity pizza that yesterday I decided I was going to make pizza dough and a New York pizza and I nailed it. To get it perfect requires the semolina that I ordered as well as the pizza stone that is also on order.
:bow: :bow: :bow:
Recipe, pleeeeeeeeease? Maybe we need a pizza topic here in the Food Forum!
Post by: Suesquatch on December 10, 2017, 01:05:40 AM
Well, simple. Bread flour, about two cups. First blend a Tblsp of yeast into a cup of lukewarm water, Tblsp salt, couple Tblsp olive oil. Let it proof. Then use the dough hook to blend it all. Knead it a little bit. Put it in a toasty spot to rise. Roll it in oo and cover with a damp towel.
Recipe, pleeeeeeeeease? Maybe we need a pizza topic here in the Food Forum!
When it's nice and poofy preheat the oven to 500. Spread it into a pizza pan. Cover with 2 cups of any tomato sauce. Sprinkle it with oregano. Layer with a pound of fresh mozzarella. Add toppings as desired. Pour enough oo on top so you need a paper towel to keep if from running down your arm when you eat it.
Bake for around 20 minutes. Turn it to keep it from burning. Let cool a bit then gorge.
I will mix the bread flour and semolina 50/50 next time and I hope the crust is chewier. We also ordered a pizza stone and peel.
Post by: DocBuzzkill on December 28, 2017, 08:01:16 PM
Post by: Rochey on December 29, 2017, 10:56:19 PM
OK, I made a pot roast (hunk of really tasty chuck from this farm (http://chestnutfarm.org/)) in the IP, and it was pretty darned awesome. I still browned the beef in a separate skillet first; IP just doesn't have the size and heat control I like to get that Maillard reaction just right, but the IP was great for the rest.
What liquid did you cook it in? I am always looking for good roast recipes.
Post by: DocBuzzkill on December 30, 2017, 11:55:51 AM
What liquid did you cook it in? I am always looking for good roast recipes.
It was a pretty simple recipe: browned a 2ish pound chuck over medium-high heat in a large skillet, about 4 minutes per side, then set it on the rack in the IP. Added about 3 cups or so sliced onions to the skillet and browned them. Added some dried herbs (oregano, thyme, rosemary - about 2 tsps total of mixed herbs), cooked until aromatic, about 30 seconds or so. Deglazed the pan with 1/2 cup red wine, then added 1 cup beef broth and 2T tomato paste. Poured this all over the browned beef in the IP, sealed, and cooked for 1 hour under high pressure. While it was cooking, I peeled about 2 pounds of Yukon gold potatoes and cut them into ~ 1 to 1.5 inch chunks; peeled 6 medium-sized carrots and cut them into 1.5 inch chunks. At 1 hour, I did a quick-release on the IP, dumped the potatoes and carrots into the IP, sealed, and cooked under high pressure for 12 minutes. Again, a quick release. Scooped as much of the potatoes and carrots as I could off the beef then lifted it out of the IP on the rack. Put it on a platter and kept into warm oven. Lifted the steel insert from the IP, drained the rest of the potatoes and carrots and consolidated them in a serving bowl that went into the warm oven with the beef, reserving the cooking liquid. Put the latter back in the insert and into the IP again, reserving about a cup of liquid to mix with about 2 to 3 T of flour. Set the IP on high sauté and when liquid was boiling, backed it down to medium heat. Added the flour slurry and cooked, whisking the whole time, for about 5 minutes until thickened then that went in the gravy bowl. Sprinkled chopped fresh parsley over everything and served. Nice, warm comfort food on very cold evening.
Only thing I'd do differently is bump up the cooking liquid volume to 1 C of red wine, 2 C of beef broth, 3T tomato paste.
Post by: Rochey on January 04, 2018, 02:21:38 PM
Post by: BonitaApplebum on January 05, 2018, 10:44:03 PM
Post by: DocBuzzkill on January 07, 2018, 08:43:37 PM
For dinner tonight, I made butter chicken in the IP - it was a hybrid of the twosleevers recipe and Sam Sifton's recipe (stove top, not IP) in the New York Times. I thought the twosleevers recipe looked like it would be a little too bland for my taste, so I doctored it up quite a bit using Sifton's approach. I think I could have just as easily made this in my large Le Creuset Dutch oven as the IP really didn't offer that much of an advantage time wise, but regardless, the result was outstanding.
Post by: BonitaApplebum on January 07, 2018, 08:48:37 PM
I really want to make butter chicken now!!
Post by: Rochey on January 08, 2018, 11:31:15 AM
The spices in the TS recipe were rich enough for my family and even made my husband sweat, but of course YMMV.
Post by: Chasing Amy on January 08, 2018, 07:35:27 PM
Post by: radial on January 08, 2018, 07:53:36 PM
I keep reading this thread even though my IP pisses me off. Maybe if it were smaller.
Did you get the ginormous one?
Post by: Chasing Amy on January 08, 2018, 11:11:03 PM
Did you get the ginormous one?
It might be useful for gathering signals from space.
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Post by: radial on January 08, 2018, 11:14:08 PM
Post by: diablita on January 09, 2018, 07:05:13 AM
Post by: merigayle on January 09, 2018, 08:23:57 AM
Post by: Chasing Amy on January 09, 2018, 11:49:54 AM
Amy-- they make a smaller model.
I almost never use the 6 quart that I own so I'm certainly not going to get a second one!
Post by: picote on March 15, 2018, 11:30:08 AM
Post by: merigayle on March 15, 2018, 12:51:33 PM
Now that I have had a little bit of time to experiment, I have *finally* had some successes with the instant pot. Getting perfect rice pretty routinely and the butter chicken was phenomenal. So far though, the biggest hit in our house has been the instant pot bolognese recipe. It's just incredible--far better than any of my stovetop attempts.:heartbeat:
Post by: Chasing Amy on March 15, 2018, 01:17:39 PM
Post by: Dagstag v 2.0 on March 18, 2018, 01:03:24 PM
It is a deconstructed stuffed cabbage roll soup. It isn’t specifically low carb, that is to say, it’s a delicious soup that happens to be lower carb. I love cabbage rolls (my mom’s are unbeatable) but they are a PITA to make, so glad I found this recipe. It was really, really good.
Post by: diablita on March 18, 2018, 07:31:30 PM
Post by: cherietree on March 20, 2018, 08:28:20 PM
Post by: merigayle on March 20, 2018, 08:52:54 PM
Got an Instant Pot for my bday and finally tried it out tonight. Made some hard boiled eggs and the Sri Lankan Coconut Cabbage that someone (Meri?) posted here. HOLY CRAP! This thing is *awesome*! Can’t wait to try more stuff!:heartbeat:
I probably posted that, with coconut?
Post by: RioG on March 21, 2018, 10:21:44 AM
I have made a pleasant instant pot discovery. Eggs are porous and take on the smells/flavours. If you make hard boiled eggs in an instant pot that recently had delicious herbs and spices in it, you get deliciously herbed and spiced hard boiled eggs.
I'm going to try this this summer with fresh garden herbs.
Post by: diablita on March 21, 2018, 11:14:38 AM
Post by: cherietree on March 21, 2018, 11:24:16 AM
:heartbeat:
I probably posted that, with coconut?
OMG...SO FREAKING YUMMY!!!!
I am madly writing down the recipe/s from Two Sleevers, per Rochey's directive, and plan to make butter chicken next. I'm in love!
Post by: nadra24 on March 21, 2018, 06:02:04 PM
Post by: Dagstag v 2.0 on March 21, 2018, 10:35:28 PM
Post by: merigayle on March 22, 2018, 06:55:44 AM
Post by: Dagstag v 2.0 on March 22, 2018, 09:07:08 AM
Post by: RioG on March 22, 2018, 09:50:54 AM
Post by: merigayle on March 22, 2018, 11:52:14 AM
Yesterday I made baked beans in the instant pot. Took 60 minutes to hydrate the beans, then 30 minutes to "bake" them. They are the best baked beans I've ever made. I've been trying to make them for years and replicate my moms recipe. This is the first time it worked! They're so good. And so quick!recipe? though assuming not a vegetarian recipe......
Post by: Run Amok on March 22, 2018, 11:59:35 AM
Post by: cherietree on March 23, 2018, 04:20:02 PM
recipe? though assuming not a vegetarian recipe......
I second this!
Can someone please post this Sri Lankan cabbage recipe?
Make it. Right now. You will be so happy you did.
I’m making butter chicken tonight...I’m so excited!
Post by: BonitaApplebum on March 23, 2018, 06:17:52 PM
Post by: RioG on March 23, 2018, 06:21:51 PM
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Post by: merigayle on March 23, 2018, 06:56:09 PM
Post by: Run Amok on March 23, 2018, 07:16:45 PM
Post by: diablita on March 23, 2018, 07:30:22 PM
Post by: cherietree on March 23, 2018, 09:00:49 PM
Post by: radial on March 23, 2018, 09:05:16 PM
All I know is that butter chicken is the BOMB.
It was good, but much too garlicky for people who need to work inoffensively with other people the next day. I would scale back by 1/2 on the garlic next time.
Post by: merigayle on March 23, 2018, 09:13:20 PM
I think that buttered chicken made with cauliflower would be yummy. Maybe cauliflower & tofu? http://www.pbs.org/food/fresh-tastes/vegan-butter-chicken/ (http://www.pbs.org/food/fresh-tastes/vegan-butter-chicken/)ooooooh! Thanks! Pinned!
Post by: The Turtle Whisperer on March 25, 2018, 07:45:20 AM
Yesterday I made baked beans in the instant pot. Took 60 minutes to hydrate the beans, then 30 minutes to "bake" them. They are the best baked beans I've ever made. I've been trying to make them for years and replicate my moms recipe. This is the first time it worked! They're so good. And so quick!
If all I ever cooked in this thing was beans I would keep it just for that. Nothing else comes even close.
Post by: merigayle on March 25, 2018, 08:46:21 AM
If all I ever cooked in this thing was beans I would keep it just for that. Nothing else comes even close.1
Post by: Natasha on March 25, 2018, 12:29:52 PM
If all I ever cooked in this thing was beans I would keep it just for that. Nothing else comes even close.
Yes. Hummus, beans and rice/cornbread, and breakfast burritos have become daily staples.
Post by: DocBuzzkill on March 25, 2018, 08:45:04 PM
Make it.
The spices in the TS recipe were rich enough for my family and even made my husband sweat, but of course YMMV.
OK, I made the two sleevers' butter chicken in my IP for dinner tonight. Holy moly, it was goooooood! I made minor modifications to the recipe: I doubled it so we'd have leftovers, I used kashmiri mirch in lieu of cayenne and paprika (kashmiri mirch is a hot pepper with an intense red color like paprika and more flavor than cayenne), and bin bhuna hua garam masala (made from whole spices, including a few dried red chilis, that I ground myself). It was all I could do to keep from tilting the serving bowl and guzzling the sauce.
Post by: Run Amok on April 01, 2018, 12:35:12 PM
Post by: merigayle on April 03, 2018, 06:14:33 PM
Post by: Ice Cream on April 04, 2018, 08:09:03 AM
Yesterday I used the delay timer function for the first time on the IP and that ROCKED!!!! I wanted dinner but it would be too late when i got home to cook it, so i set the timer for it to be done around the time we got home and i got home with 7 mins left on the timer!
Never used it on the IP, but all the time on the rice cooker. It's great.
Post by: diablita on April 08, 2018, 11:39:34 AM
Post by: BonitaApplebum on April 08, 2018, 11:43:29 AM
My instant pot plan for today is to come up with some sort of Mongolian beef recipe. Our favorite Chinese restaurant has a delicious dish that's mostly beef and onions, I have a nice flank steak that I think would work well in the IP for something similar. Need to do some googling.
Post by: Ice Cream on April 08, 2018, 08:19:44 PM
Post by: Run Amok on April 08, 2018, 08:36:48 PM
Post by: diablita on April 08, 2018, 09:45:17 PM
Post by: Honey Badger on April 14, 2018, 01:24:29 PM
Heading out to my local Penzey's to pick up some fresh spices. I have a box full of spice, mostly Penzeys, but much of it is years old. Spices lose their potency, right? So I should toss all the old stuff? Some isn't even opened. My ex had a habit of buying stuff with big intentions but had terrible follow-through so much of it is stuff he bought.
Post by: diablita on April 16, 2018, 09:50:43 AM
Post by: Run Amok on April 16, 2018, 12:41:43 PM
Post by: Suesquatch on August 17, 2019, 04:34:46 PM
Post by: RioG on August 17, 2019, 04:56:54 PM
We bought one and I lurve it.Thank you for bumping this! I have ten heads of cabbage I grew this summer and no idea what to do with them. So now I'll be making Sri Lankan cabbage!
And it was a good reminder of my ip baked beans.
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Post by: Suesquatch on August 17, 2019, 05:14:10 PM
Post by: RioG on August 17, 2019, 05:24:49 PM
Aha! They grew? In your garden? Everything fries here.Yep, like gangbusters.
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Post by: merigayle on August 17, 2019, 06:28:35 PM
Post by: BonitaApplebum on August 18, 2019, 10:56:54 AM
Thank you for bumping this! I have ten heads of cabbage I grew this summer and no idea what to do with them. So now I'll be making Sri Lankan cabbage!What is Sri Lankan cabbage?
And it was a good reminder of my ip baked beans.
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Post by: RioG on August 18, 2019, 12:08:27 PM
What is Sri Lankan cabbage?The cabbage dish they posted about upthread.
I made it this morning. Not the deliciousness I was hoping for! It's pretty bland and I even put the hot pepper in. Not sure what I was expecting but I'll have to find another recipe for the rest of my cabbage. I followed the recipe exactly.
I feel like there must be some kind of thai recipe for cabbage. Something spicy sweet. Or peanutty.
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Post by: Run Amok on August 18, 2019, 12:41:49 PM
Post by: BonitaApplebum on August 18, 2019, 12:44:10 PM
Post by: Run Amok on August 18, 2019, 12:47:05 PM
http://chrunners.net/forum/index.php?topic=121421.0;all
Post by: BonitaApplebum on August 18, 2019, 12:48:10 PM
Post by: RioG on August 18, 2019, 02:02:43 PM
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Post by: diablita on August 18, 2019, 03:20:46 PM
Post by: merigayle on August 18, 2019, 03:50:11 PM
Post by: Run Amok on August 18, 2019, 07:00:18 PM
I love roasted cabbage and this looks like a "next level" roasted cabbage recipe-- it'd be on my list if I had a bunch of cabbage on my hands https://www.everopensauce.com/roast-cabbage-with-tarragon-and-pecorino/
Post by: diablita on August 18, 2019, 07:23:51 PM
Post by: BonitaApplebum on August 18, 2019, 08:02:59 PM
Post by: caribougrrl on August 19, 2019, 07:36:08 AM
The cabbage dish they posted about upthread.
I made it this morning. Not the deliciousness I was hoping for! It's pretty bland and I even put the hot pepper in. Not sure what I was expecting but I'll have to find another recipe for the rest of my cabbage. I followed the recipe exactly.
I feel like there must be some kind of thai recipe for cabbage. Something spicy sweet. Or peanutty.
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indonesian gado-gado... spicy and peanutty
Post by: merigayle on August 19, 2019, 07:52:57 AM
Post by: Ice Cream on August 19, 2019, 08:21:32 PM
Roasted cabbage sprinkled with salt, smoked paprika = awesome.
This was such a disappointment when I made it. It's one of the few things I made that we ever threw out.
Cabbage is cabbage. If you don't like it, it's going to be difficult to make something good out of it. I don't even buy cabbage anymore.
Post by: RioG on August 19, 2019, 08:36:04 PM
This was such a disappointment when I made it. It's one of the few things I made that we ever threw out.I love Cole slaw, I do like cabbage. But one can only eat so much slaw!
Cabbage is cabbage. If you don't like it, it's going to be difficult to make something good out of it. I don't even buy cabbage anymore.
Thanks Cgrl!
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Post by: caribougrrl on August 20, 2019, 07:49:31 AM
I love Cole slaw, I do like cabbage. But one can only eat so much slaw!
Thanks Cgrl!
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also, in Newfoundland, chop suey uses cabbage instead of noodles (historic difficulties in getting noodles reliably, so the chinese restaurants just shredded cabbage)... which gives us permission to use cabbage instead of noodles in any number of bastardized asian dishes... like pad thai, for example... also spicy and peanutty...
Post by: merigayle on August 20, 2019, 08:13:08 AM
also, in Newfoundland, chop suey uses cabbage instead of noodles (historic difficulties in getting noodles reliably, so the chinese restaurants just shredded cabbage)... which gives us permission to use cabbage instead of noodles in any number of bastardized asian dishes... like pad thai, for example... also spicy and peanutty...I've done the pad thai and its been tasty.
Post by: Suesquatch on August 22, 2019, 05:10:04 PM
Post by: DocBuzzkill on August 23, 2019, 08:36:13 AM
My only regret is not having bought the 8 quart. I'm a Schmitt. I can't cook small.
I have the 8 qt. It's scary-big, but I like it.
My most recent discovery: Instant Pot cheesecake. Easy and results in a very creamy cheesecake since the IP kinda substitutes as a bain marie. Due to size limitations, it's not a huge cheesecake (I use a 7" stainless steel push-pan) so the portion size (cut in eighths) are reasonable.
Post by: BonitaApplebum on August 23, 2019, 11:57:46 AM
I have the 8 qt. It's scary-big, but I like it.
My most recent discovery: Instant Pot cheesecake. Easy and results in a very creamy cheesecake since the IP kinda substitutes as a bain marie. Due to size limitations, it's not a huge cheesecake (I use a 7" stainless steel push-pan) so the portion size (cut in eighths) are reasonable.
I'm super curious about the cheesecake. I need to get a little pan to try it with.
Post by: DocBuzzkill on August 23, 2019, 08:28:47 PM
I'm super curious about the cheesecake. I need to get a little pan to try it with.
Here's the pan I bought: ekovana stainless steel cheesecake pan (https://www.amazon.com/ekovana-Stainless-Cheesecake-removable-bottom/dp/B078P85DCW).
This is the recipe I adapted (eliminated steps I found too fussy and used parchment paper buttered on both sides): Instant Pot New York Cheesecake #17 (https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/)
The texture of the little cheesecake is lovely - very smooth and creamy. It's kind of a blank slate, too. Lots you could do with it. Serve with fresh fruit in season, slather with caramel sauce or dulce de leche. Add lemon zest to the batter. And so on.
Post by: BonitaApplebum on August 23, 2019, 08:56:26 PM
And now, I really want cheesecake...
Post by: Suesquatch on August 23, 2019, 11:03:13 PM
Here's the pan I bought: ekovana stainless steel cheesecake pan (https://www.amazon.com/ekovana-Stainless-Cheesecake-removable-bottom/dp/B078P85DCW).
This is the recipe I adapted (eliminated steps I found too fussy and used parchment paper buttered on both sides): Instant Pot New York Cheesecake #17 (https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/)
The texture of the little cheesecake is lovely - very smooth and creamy. It's kind of a blank slate, too. Lots you could do with it. Serve with fresh fruit in season, slather with caramel sauce or dulce de leche. Add lemon zest to the batter. And so on.
Is it as good as Junior's? It's short 1.5 pounds of cream cheese.
Post by: DocBuzzkill on August 24, 2019, 07:02:53 AM
Is it as good as Junior's? It's short 1.5 pounds of cream cheese.
Dunno. I've never encountered Junior's. If the latter is a genuine New York cheesecake, then it probably compares to the IP cheesecake like Russ & Daughters' bagels compare to those round bread things from Lenders.
Post by: merigayle on August 24, 2019, 08:56:10 AM
Post by: Suesquatch on August 24, 2019, 02:57:06 PM
Dunno. I've never encountered Junior's. If the latter is a genuine New York cheesecake, then it probably compares to the IP cheesecake like Russ & Daughters' bagels compare to those round bread things from Lenders.
:roll:
Post by: Suesquatch on December 22, 2019, 05:40:06 PM
Post by: Ice Cream on December 26, 2019, 08:36:34 AM
So you can make pernil - yummy pork shoulder- in the instant ppt in 3 hours instead of 24. My life will never be the same. I love this thing.
:heartbeat:
Post by: rocketgirl on December 26, 2019, 03:23:52 PM
Which Instant Pot model do you have?
What features do you use?
What features are overkill?
Is it worth getting the one with wi-fi? (Like, what are you making that you can just leave things in it without refrigeration and hit "go" from your phone right before you leave work for home? Note, my personal commute home is usually only 10-15 minutes).
Would by you buy a different model if you had it to do over, and if so, which one?
Are you happy with the way it substitutes for a slow cooker/crock pot?
Is it more or less likely to spill in transport than a slow cooker/crock pot that does NOT have a locking lid?
Did you buy the extra silicon lid for transport, and does that help? (And will it fit on without removing the inner pot? Because for a party where you want to keep the food warm, I'd take the whole thing).
Anything else I need to know?
I am not a separate appliance for everything type person. It's kind of between replacing my current crock pot with a crock pot that has a lid that locks for transport OR replacing my current crock pot with an Instant Pot (assuming I'm not going to spill during transport). I don't want (nor do I have room for) 2 things that big in my cupboard.
Thanks!
Post by: redkitty on December 26, 2019, 04:27:05 PM
We cooked a whole chicken in it yesterday. Again didn’t save me time as the chicken was spatchcocked but none of the chicken was dried out so that was nice.
I haven’t transported so can’t answer the other questions. I would suggest getting one if it was around $50, which is what I paid. I know people who use theirs way more than I use mine.
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Post by: diablita on December 26, 2019, 04:38:54 PM
I will say that I'm just not the target market. As for transporting, I can't imagine transporting the entire IP thingy with food in it but maybe others have done that?
Post by: rocketgirl on December 26, 2019, 04:45:45 PM
I pretty much only use the existing crock pot for parties - either at my house or elsewhere -thus the spillage question. I'm annoyed with having to saran wrap the lid in place and wrap the thing in a towel for transport. Unless, I'm craving chili, I don't use it to just make shit for me. (But if it did more stuff, or did it faster, I probably would).
Post by: radial on December 26, 2019, 04:53:48 PM
It's a pressure cooker, so it has a locking lid by definition. But it only locks up completely when it's pressurized. So, if it falls over on its side and rolls around on the floor of a moving vehicle there might be some seepage. No worries about things sloshing out during transport if it stays upright, though. I did buy a non-locking glass top for it, but that's only because I didn't want any "flavors" from the regular top and sealing gasket polluting my yogurt.
Instant Pots don't cost very much so it's probably not worth too much analysis. If you buy one from Amazon, you can just return or exchange if it doesn't suit you.
Post by: rocketgirl on December 26, 2019, 05:11:17 PM
If even the "unlocked" lid for Instant Pot stays put for such things, that's an improvement.
But per Dev's comment, what is the weight/awkwardness of carrying like, compared to a crock pot?
Also radial - your comment on the pre-program buttons, does that imply that some of the things a more-in-1 version will do with a single button, that a less-in-1 version will do just by looking up the proper settings yourself?
Post by: DocBuzzkill on December 26, 2019, 05:48:49 PM
Is this the thread where I ask questions? There seem to be a bunch of different models - 6-in-1 and 7-in-1 and 9-in-1. I'm not not likely to make yogurt, but I'd definitely want to use it like a crock-pot, use the warmer setting for party food, might cook rice (since I don't have a rice cooker & don't cook rice enough to want one), would probably use the pressure-cooking feature just because fast is good, and wouldn't be opposed to whatever a "cake" setting is, but also don't care that much about it. (Saving 30 minutes on a cheesecake that still has to sit in the fridge for 8 hours is kind of meh). And I don't see needing the 8 qt for anything, ever.
I like my IP for cheesecake not because of saving time, but because the IP acts as a bain-marie that results in a creamy texture with no cracking.
Quote
Which Instant Pot model do you have?
Duo, 8 qt, which is a monster and takes up a lot of counter space when I'm using it (it generally lives on a shelf at the bottom of our basement stairs). Had I bought one for myself, it would have been a 6 qt, but the 8 qt has ended up being useful all the same.
Quote
What features do you use?
Sauté, high pressure, yogurt, slow cooker.
Quote
What features are overkill?
All the other buttons. :D
Quote
Is it worth getting the one with wi-fi?
I wouldn't bother.
Quote
Would by you buy a different model if you had it to do over, and if so, which one?
See above. Would have bought the 6 qt.
Quote
Are you happy with the way it substitutes for a slow cooker/crock pot?
Yep. Works very well.
Quote
Is it more or less likely to spill in transport than a slow cooker/crock pot that does NOT have a locking lid?
Did you buy the extra silicon lid for transport, and does that help? (And will it fit on without removing the inner pot? Because for a party where you want to keep the food warm, I'd take the whole thing).
I have never used my monster IP to transport anything. Too unwieldy for my quick turns and stops in Boston traffic. ;) A 6 qt might be more manageable, and it looks like carrying bags are available for 6 qts and 8 qts. However, like radial said, if it tips over, there will be spillage, but isn't that true for a crock pot, too?
Post by: radial on December 26, 2019, 06:27:10 PM
Yes, that's what I meant about the buttons. I picked the one with the yogurt button because I make a batch of yogurt every couple of weeks and didn't want to fool around with the manual settings trying to get the temperature low enough for the fermentation phase of the process. But otherwise, I could have done fine with the cheapest six-quart model.
The IP is pretty hefty. It has to be sturdy so as not to blow up under pressure, I suppose. But it's not all that heavy. The one I use is just shy of 12 lbs. The original Crockpot brand slow cooker of the same capacity weighs in at over 13 lbs and costs half again as much. It has a nice carry handle. But really now, you don't take these devices on a hike or anything. For moving between vehicle and venue, the handles on the IP work just fine.
Post by: rocketgirl on December 26, 2019, 06:30:09 PM
I have never used my monster IP to transport anything. Too unwieldy for my quick turns and stops in Boston traffic. ;) A 6 qt might be more manageable, and it looks like carrying bags are available for 6 qts and 8 qts. However, like radial said, if it tips over, there will be spillage, but isn't that true for a crock pot, too?
Well yes. But the crock pots that do not have a lid lock (like mine) spill with just shifting unless you saran wrap the lid. The whole thing doesn't have to tip over. So I want to know if the IP lid is more secure. Secure lid is of greater importance than all the things an appliance can do. The "all the things" is a nice to have. The "doesn't slosh out just because I turned" is imperative.
Non-cracking cheesecake would be nice though. (Not imperative, but nice. )
Post by: DocBuzzkill on December 26, 2019, 06:32:47 PM
Well yes. But the crock pots that do not have a lid lock (like mine) spill with just shifting unless you saran wrap the lid. The whole thing doesn't have to tip over. So I want to know if the IP lid is more secure. Secure lid is of greater importance than all the things an appliance can do. The "all the things" is a nice to have. The "doesn't slosh out just because I turned" is imperative.
Non-cracking cheesecake would be nice though. (Not imperative, but nice. )
If the lid is locked, then yes, it's reasonably secure (shouldn't slosh out).
Post by: rocketgirl on December 26, 2019, 06:33:00 PM
I think if I find a decent price, I may go for the Instant Pot and get rid of my crock pot entirely. (I will, of course, first read the instructions and make sure I'm smart enough to use it before getting rid of anything else.)
Post by: nadra24 on December 26, 2019, 06:52:42 PM
It looks like they're only $60 on Amazon so not a huge expense if you end up not liking it as a crock pot. Not too much more than getting just the crock pot, and with much more functionality.
Post by: RioG on December 26, 2019, 10:43:36 PM
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Post by: merigayle on December 28, 2019, 10:20:06 AM
Post by: Ice Cream on December 29, 2019, 08:20:11 AM
I still use my zojirushi rice cooker, my steamer, and my crock pot. I use the IP mostly for yogurt and beans.
My steamer is better, because I can see throught it. I steam eggs, potatoes, and fish in it.
I always make soups in the crock pot, except bean soups.
The rice cooker is always on the counter, so that is why I prefer to use it. I also make oatmeal in the rice cooker. The IP is stored in the guest room, so I would need to get it out of there, and it's big. (6 or 7 qt.)
I did buy additional silicone rings for the IP. They absorb smell.
I did not buy a glass lid for the IP like Radial did. I use the silicone lids that you can use on any pot. It fulfills the same need.
Post by: rocketgirl on December 29, 2019, 10:22:00 PM
I don't have a steamer or a rice cooker, so any extra functionality is a good thing! I usually only use the crock pot for parties because there's not a lot of daily stuff that will either go the 9+ hours I'm at work or that I could otherwise do quickly when I get home. I don't have room to leave any appliances out (other than the counter-top grill which is always out and I use regularly, even if it's just to grill sandwiches or make toast). The crock pot will likely have to go away if I get an IP, because I am not sure I have room for both.
Post by: Ice Cream on December 30, 2019, 08:42:24 AM