Author Topic: Instant pot?  (Read 44061 times)

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Online Suesquatch

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Re: Instant pot?
« Reply #680 on: December 01, 2017, 11:14:16 AM »
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.

Our IP now has a name: The Beast
Sweet!

Offline DocBushwell

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Re: Instant pot?
« Reply #681 on: December 07, 2017, 11:20:17 AM »
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.

Offline Run Amok

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Re: Instant pot?
« Reply #682 on: December 07, 2017, 12:37:02 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!

Offline DocBushwell

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Re: Instant pot?
« Reply #683 on: December 07, 2017, 02:02:26 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.

Offline radial

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Re: Instant pot?
« Reply #684 on: December 07, 2017, 04:21:56 PM »
I agree.  I love my IP for the things it does well, but sauteing any sizeable quantity of meat isn't one of those things. 

Offline Run Amok

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Re: Instant pot?
« Reply #685 on: December 07, 2017, 04:34:57 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.

Offline DocBushwell

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Re: Instant pot?
« Reply #686 on: December 08, 2017, 02:53:44 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!

Online Suesquatch

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Re: Instant pot?
« Reply #687 on: December 08, 2017, 04:15:44 PM »
On the other hand, the leftover IP beef stroganoff was pretty darned tasty!
So what size did you get?

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Offline DocBushwell

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Re: Instant pot?
« Reply #688 on: December 08, 2017, 04:24:51 PM »
So what size did you get?

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8 quart! It’s a big beast!


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Online Suesquatch

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Re: Instant pot?
« Reply #689 on: December 08, 2017, 05:49:14 PM »

8 quart! It’s a big beast!


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I'll check it out. Any bells and whistles?

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Offline diablita

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Re: Instant pot?
« Reply #690 on: December 08, 2017, 06:57:29 PM »
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? 
"Some things you just need to do for yourself, even if it means nicking your nads."  --nneJ

Offline radial

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Re: Instant pot?
« Reply #691 on: December 08, 2017, 07:13:20 PM »
Yes, that seems right. 

Online Ice Cream

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Re: Instant pot?
« Reply #692 on: December 09, 2017, 06:35:41 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.

Offline DocBushwell

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Re: Instant pot?
« Reply #693 on: December 09, 2017, 09:05:12 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.  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 so the 8 qt allows more room for expansion of the batter.  I'm also looking forward to making yogurt in The Beast!
« Last Edit: December 09, 2017, 09:07:00 AM by DocBushwell »

Online Suesquatch

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Re: Instant pot?
« Reply #694 on: December 09, 2017, 01:18:44 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.

Offline DocBushwell

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Re: Instant pot?
« Reply #695 on: December 09, 2017, 02:26:52 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!

Online Suesquatch

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Re: Instant pot?
« Reply #696 on: December 10, 2017, 12:05:40 AM »


Recipe, pleeeeeeeeease?   Maybe we need a pizza topic here in the Food Forum!
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.

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.

 

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