Instant pot?

[Run Amok]

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!

[DocBuzzkill]

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.

[radial]

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. 

[Run Amok]

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.

[DocBuzzkill]

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!

[Suesquatch]

On the other hand, the leftover IP beef stroganoff was pretty darned tasty!

So what size did you get?

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[DocBuzzkill]

So what size did you get?

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8 quart! It’s a big beast!


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[Suesquatch]

8 quart! It’s a big beast!


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

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[diablita]

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? 

[radial]

Yes, that seems right. 

[Ice Cream]

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.

[DocBuzzkill]

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!

[Suesquatch]

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.

[DocBuzzkill]

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.

 

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

[Suesquatch]

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.

[DocBuzzkill]

OK, I made a pot roast (hunk of really tasty chuck from this farm) 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.

[Rochey]

OK, I made a pot roast (hunk of really tasty chuck from this farm) 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.

[DocBuzzkill]

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. 

[Rochey]

Go to FB and search for the Two Sleevers Indian Butter Chicken and make it tonight.  I don't know why I waited so long to make it.

[BonitaApplebum]

Oh man I love butter chicken.