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Post by elaine on Apr 18, 2016 10:41:44 GMT
Good morning, everyone! As I mentioned last week, I'm heading out of town tomorrow, so not much cooking for me this week. Dinner tonight will be corned beef hash made with the second corned beef I cooked in my Ninja 4-1 on St Patrick's Day and then put in the freezer for this very purpose. We have some people joining us this week who recently got pressure cookers, so I thought that I'd share some of the better internet sites for pressure cooker tips and recipes. Feel free to add your own! link to Hip Pressure Cooking link to Pressure Cooking Today
link to The Veggie Queen
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Post by elaine on Apr 18, 2016 10:45:07 GMT
Here are the directions for making yogurt in your Instant Pot that I posted on another thread yesterday. I thought that I'd repost here so that people can find it who might not read that thread:
Yogurt is so simple to make that you'll be embarrassed that you ever bought it once you get the hang of it.
All you need to make it is milk - I think 2% works best - a starter and a food thermometer (I think digital is easiest).
To begin with, starter is store bought plain yogurt that has live cultures. I've tried them all - including the snooty expensive brands - and my favorite is Walmart's plain great value yogurt. It always turns my milk into smooth yogurt.
On the Instant Pot, pour your milk directly into the pot. Depending on how hungry my guys have been, I'll either pour in 1/2 gallon or a full gallon of milk.
Put the lid on and leave the vent to open - you don't need pressure.
Press the yogurt button on your Instant Pot. Then press "adjust" and the display will read "boil. "
Go read 2Peas for 20 minutes or so until you hear it beep that it is done.
Take the pot with the hot milk out and leave on the counter to cool.
After 30 minutes to an hour, the milk will cool to 110-115. Keep checking with a digital probe thermometer.
At 110-115 degrees, ladle about a cup of milk into a Pyrex measuring cup and add 3 tablespoons of starter yogurt and stir until it is well dissolved. Pour the milk+starter back in the pot and stir well so that it is well incorporated.
Put the pot back in the cooker. Put the lid back on and leave the vent open.
Press the "yogurt" button. It will first read 8:00 (8 hours), and then when the cycle starts it will zero out and count up to 8 hours.
At 8 hours, it will beep and shut off and you will have yogurt!
I then strain mine in a rice washing strainer lined with a coffee filter to make mine Greek yogurt, but we like our yogurt thick and tart. But this step is optional, it is perfectly edible without straining.
I always make it plain and add fruit and seasoning just before eating. We also use it as a substitute for sour cream.
eta: for subsequent pots of yogurt, you can use your own yogurt as the starter. It is important not to use too much starter - it seems counter-intuitive, but if you use too much starter, not as much lactose is eaten as the bacteria multiply and your yogurt will be more soupy, rather than less.
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Post by shescrafty on Apr 18, 2016 11:04:50 GMT
Thank you so much elaine ! Last night we used our instant pot for the first time. We made ribs I picked up at Aldi. $20 for two big racks of ribs that served eight of us (along with lots of sides). My husband was so impressed with how they came out and how quickly they were done. We finished them off on the grill with sauce he made from what was left in the instant pot. They were delicious and fall off the bone tender. Later on this week we have plans to make a whole chicken and the instant hot. Looking forward to doing that and seeing how it comes out. Also my husband has decided we need to get a goat so that we can make goats milk yogurt. Don't think that's going to happen, but now he is really hot on making yogurt.
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Post by elaine on Apr 18, 2016 11:31:34 GMT
Thank you so much elaine ! Last night we used our instant pot for the first time. We made ribs I picked up at Aldi. $20 for two big racks of ribs that served eight of us (along with lots of sides). My husband was so impressed with how they came out and how quickly they were done. We finished them off on the grill with sauce he made from what was left in the instant pot. They were delicious and fall off the bone tender. Later on this week we have plans to make a whole chicken and the instant hot. Looking forward to doing that and seeing how it comes out. Also my husband has decided we need to get a goat so that we can make goats milk yogurt. Don't think that's going to happen, but now he is really hot on making yogurt. I can't tell you how happy I am that both you AND your DH are using the Instant Pot. What a bonus! Isn't amazing how tender meat comes out and how flavorful sauces are in such a short period of time? You will be amazed with the whole chicken too. And don't forget to make broth out of the carcass. I now keep a supply of onions, celery and carrots all the time so that I can easily make broth and soup without running to the store. Once you or he gets yogurt making down, it is almost the same process to make goat cheese. I make goat cheese all summer long when I have to pack lunches for the kids for camp. It comes out like cream cheese, but goat cheese flavored. Very easy. When you guys are ready, just let me know and I'll help! Oh, and believe it or not, powdered goats milk works just fine. You can't use ultra-pasteurized milk to make yogurt or cheese - the bacteria won't grow in it - and the only fresh goats milk around here in grocery stores is ultra-pasteurized. So, I use powdered - many of the sites recommend it, so no problem using it. You can also buy it in bulk on Amazon.
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Post by jassy on Apr 18, 2016 12:34:56 GMT
Thanks so much for the yogurt instructions, Elaine! I am so lazy in the figuring things out department - not sure I would have bothered on my own, but with these clear, easy instructions I will definitely make!
Can't wait to try it!!
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Post by shescrafty on Apr 18, 2016 12:35:17 GMT
Thank you so much elaine ! Last night we used our instant pot for the first time. We made ribs I picked up at Aldi. $20 for two big racks of ribs that served eight of us (along with lots of sides). My husband was so impressed with how they came out and how quickly they were done. We finished them off on the grill with sauce he made from what was left in the instant pot. They were delicious and fall off the bone tender. Later on this week we have plans to make a whole chicken and the instant hot. Looking forward to doing that and seeing how it comes out. Also my husband has decided we need to get a goat so that we can make goats milk yogurt. Don't think that's going to happen, but now he is really hot on making yogurt. I can't tell you how happy I am that both you AND your DH are using the Instant Pot. What a bonus! Isn't amazing how tender meat comes out and how flavorful sauces are in such a short period of time? You will be amazed with the whole chicken too. And don't forget to make broth out of the carcass. I now keep a supply of onions, celery and carrots all the time so that I can easily make broth and soup without running to the store. Once you or he gets yogurt making down, it is almost the same process to make goat cheese. I make goat cheese all summer long when I have to pack lunches for the kids for camp. It comes out like cream cheese, but goat cheese flavored. Very easy. When you guys are ready, just let me know and I'll help! Oh, and believe it or not, powdered goats milk works just fine. You can't use ultra-pasteurized milk to make yogurt or cheese - the bacteria won't grow in it - and the only fresh goats milk around here in grocery stores is ultra-pasteurized. So, I use powdered - many of the sites recommend it, so no problem using it. You can also buy it in bulk on Amazon. GOAT CHEESE? OH MY WORD THAT WOULD BE AMAZING! I love goat cheese-I had no idea that was even a possibility!
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Post by flanz on Apr 18, 2016 12:50:36 GMT
Good morning, everyone! As I mentioned last week, I'm heading out of town tomorrow, so not much cooking for me this week. Dinner tonight will be corned beef hash made with the second corned beef I cooked in my Ninja 4-1 on St Patrick's Day and then put in the freezer for this very purpose. We have some people joining us this week who recently got pressure cookers, so I thought that I'd share some of the better internet sites for pressure cooker tips and recipes. Feel free to add your own! link to Hip Pressure Cooking link to Pressure Cooking Today
link to The Veggie Queen
Thank you! Jenjie's post got me thinking I might buy the Instant Pot and I was going to start a thread asking about best sources for recipes. Found what I was looking for in your thread. Thanks!!
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Post by jenjie on Apr 18, 2016 13:11:34 GMT
Thank you so much elaine ! Last night we used our instant pot for the first time. We made ribs I picked up at Aldi. $20 for two big racks of ribs that served eight of us (along with lots of sides). My husband was so impressed with how they came out and how quickly they were done. We finished them off on the grill with sauce he made from what was left in the instant pot. They were delicious and fall off the bone tender. Later on this week we have plans to make a whole chicken and the instant hot. Looking forward to doing that and seeing how it comes out. Also my husband has decided we need to get a goat so that we can make goats milk yogurt. Don't think that's going to happen, but now he is really hot on making yogurt. This makes me smile And let us know how the whole goat thing works out
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Apr 18, 2016 13:44:25 GMT
I'm fascinated...goat cheese!? Love it! I can't wait to see you guys starting to post about how to make it. I've never even heard of powdered goat milk!
I bought a pork roast/shoulder/butt? I can't remember..yesterday and it's in the fridge now. I'm thinking of the Kahlua pork recipe maybe. I have the salt and everything else.
And after dinner I'll make a new batch of yogurt. I use a recipe that calls for several teaspoons of powdered milk. IDKY why it calls for it but it does.
I also bought some cream cheese to make my first cheesecake. I've been dying to try it. I went out and bought a pan but then had to wait for weeks to an extra silicone ring to come in. I want to keep one dedicated to sweet dishes, and one for savory.
Elaine, are you having any issues with a stinky silicone ring? For me not so far, but I wash mine all the time and hang it in my sunny kitchen window to air out.
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Post by shescrafty on Apr 18, 2016 13:48:40 GMT
I'm fascinated...goat cheese!? Love it! I can't wait to see you guys starting to post about how to make it. I've never even heard of powdered goat milk! I bought a pork roast/shoulder/butt? I can't remember..yesterday and it's in the fridge now. I'm thinking of the Kahlua pork recipe maybe. I have the salt and everything else. And after dinner I'll make a new batch of yogurt. I use a recipe that calls for several teaspoons of powdered milk. IDKY why it calls for it but it does. I also bought some cream cheese to make my first cheesecake. I've been dying to try it. I went out and bought a pan but then had to wait for weeks to an extra silicone ring to come in. I want to keep one dedicated to sweet dishes, and one for savory. Elaine, are you having any issues with a stinky silicone ring? For me not so far, but I wash mine all the time and hang it in my sunny kitchen window to air out. Did you buy a 7" springform pan? I was watching some videos and that was recommended, although I also saw a pan that you push up from the bottom to remove the cheesecake and that looked interesting as well. Also saw a recipe for cheesecakes in little mason jars that looked good. Basically any kind of cheesecake looks good to me! Hoping to make one this weekend
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oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Apr 18, 2016 13:53:14 GMT
I'm fascinated...goat cheese!? Love it! I can't wait to see you guys starting to post about how to make it. I've never even heard of powdered goat milk! I bought a pork roast/shoulder/butt? I can't remember..yesterday and it's in the fridge now. I'm thinking of the Kahlua pork recipe maybe. I have the salt and everything else. And after dinner I'll make a new batch of yogurt. I use a recipe that calls for several teaspoons of powdered milk. IDKY why it calls for it but it does. I also bought some cream cheese to make my first cheesecake. I've been dying to try it. I went out and bought a pan but then had to wait for weeks to an extra silicone ring to come in. I want to keep one dedicated to sweet dishes, and one for savory. Elaine, are you having any issues with a stinky silicone ring? For me not so far, but I wash mine all the time and hang it in my sunny kitchen window to air out. Did you buy a 7" springform pan? I was watching some videos and that was recommended, although I also saw a pan that you push up from the bottom to remove the cheesecake and that looked interesting as well. Also saw a recipe for cheesecakes in little mason jars that looked good. Basically any kind of cheesecake looks good to me! Hoping to make one this weekend I went to Amazon and got a push up pan, the kind that pushes up from the bottom, it's by CakeBoss I think. Now I believe you can find them at Michael's. I like this pan better, I'm always afraid of springform pans, I've had a few disasters with those in the past. There is a Facebook group dedicated to the IP and they post the most amazing pictures and recipes of their cheesecakes. And pretty failproof, too. I haven't decided which I'm going to try, I have quite a few recipes pinned already. Which reminds me, I have a Pinterest board for the IP, if you want to check out what I've Pinned. Its not just recipes, its tips too. Oh Yvonne's Pinterest board - Pressure Cooker
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Post by shescrafty on Apr 18, 2016 14:22:03 GMT
Thank you!
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Post by jenjie on Apr 18, 2016 15:27:36 GMT
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Post by jenjie on Apr 18, 2016 15:37:34 GMT
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Post by elaine on Apr 18, 2016 16:27:36 GMT
You are a woman after my own heart!
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Post by elaine on Apr 18, 2016 16:29:13 GMT
I'm fascinated...goat cheese!? Love it! I can't wait to see you guys starting to post about how to make it. I've never even heard of powdered goat milk! I bought a pork roast/shoulder/butt? I can't remember..yesterday and it's in the fridge now. I'm thinking of the Kahlua pork recipe maybe. I have the salt and everything else. And after dinner I'll make a new batch of yogurt. I use a recipe that calls for several teaspoons of powdered milk. IDKY why it calls for it but it does. I also bought some cream cheese to make my first cheesecake. I've been dying to try it. I went out and bought a pan but then had to wait for weeks to an extra silicone ring to come in. I want to keep one dedicated to sweet dishes, and one for savory. Elaine, are you having any issues with a stinky silicone ring? For me not so far, but I wash mine all the time and hang it in my sunny kitchen window to air out. I have not had an issue with the ring, but I put it in the upper shelf of my dishwasher regularly. I have a 7" springform and have made cheesecake in mine - so easy and yummy!
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Post by jenjie on Apr 18, 2016 16:53:08 GMT
elaine HELP!! Instant pot arrived. I washed the lid and inner pot. Now I can't get the lid to close! It closes fine if I remove the inner pot but not if its in place. And yes I see how it's supposed to line up. Reading the manual. What am I doing wrong? ETA never mind. New question. Why am I having so much trouble installing the sealing ring! ETA too many minutes later, victory is mine!
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Post by gale w on Apr 18, 2016 18:39:59 GMT
elaine HELP!! Instant pot arrived. I washed the lid and inner pot. Now I can't get the lid to close! It closes fine if I remove the inner pot but not if its in place. And yes I see how it's supposed to line up. Reading the manual. What am I doing wrong? ETA never mind. New question. Why am I having so much trouble installing the sealing ring! ETA too many minutes later, victory is mine! I had the same problem with my fagor. First I have to make sure I put the sealing ring on right. I press it on all around it and by the time I get back to the beginning of the circle, it's popped up again. It takes some effort. Then when I put it on, I have to have the pressure valve open or it will take quite a while to finally settle down onto the rim enough to actually close the lid.
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Post by jenjie on Apr 18, 2016 18:41:38 GMT
OK I did the water test - following directions in the manual had me boiling 3 LITERS of water! So that took awhile. I made steel cut oats out of the "Great Food Fast" book. It took 10 minutes start to finish in what would normally take an hour in the rice cooker - and would spill over the top. Flawless. Except for user error. I didn't put in enough water so it's crunchy. It's not the recipe's fault. I was hungry and didn't pay attention. Real Steel-Cut Oatmeal with cinnamon and brown sugar 3 Tbsp light margarine 1 cup steel cut oats 3 1/2 cups water 1/2 tsp ground cinnamon 1/4 tsp salt 1/4 cup low fat milk 1/4 cup (or to taste) light brown sugar With the cooker's life off, heat margarine on high or "brown" until melted. Add oats, water, cinnamon and salt. Securely lock the pressure cooker's lid and set for 5 minutes on high. Perform a quick release to release the cooker's pressure. Stir in milk and brown sugar and serve immediately.
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Post by jenjie on Apr 18, 2016 18:42:38 GMT
elaine HELP!! Instant pot arrived. I washed the lid and inner pot. Now I can't get the lid to close! It closes fine if I remove the inner pot but not if its in place. And yes I see how it's supposed to line up. Reading the manual. What am I doing wrong? ETA never mind. New question. Why am I having so much trouble installing the sealing ring! ETA too many minutes later, victory is mine! I had the same problem with my fagor. First I have to make sure I put the sealing ring on right. I press it on all around it and by the time I get back to the beginning of the circle, it's popped up again. It takes some effort. Then when I put it on, I have to have the pressure valve open or it will take quite a while to finally settle down onto the rim enough to actually close the lid. What a pain!
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Post by elaine on Apr 18, 2016 19:07:03 GMT
OK I did the water test - following directions in the manual had me boiling 3 LITERS of water! So that took awhile. I made steel cut oats out of the "Great Food Fast" book. It took 10 minutes start to finish in what would normally take an hour in the rice cooker - and would spill over the top. Flawless. Except for user error. I didn't put in enough water so it's crunchy. It's not the recipe's fault. I was hungry and didn't pay attention. Real Steel-Cut Oatmeal with cinnamon and brown sugar 3 Tbsp light margarine 1 cup steel cut oats 3 1/2 cups water 1/2 tsp ground cinnamon 1/4 tsp salt 1/4 cup low fat milk 1/4 cup (or to taste) light brown sugar With the cooker's life off, heat margarine on high or "brown" until melted. Add oats, water, cinnamon and salt. Securely lock the pressure cooker's lid and set for 5 minutes on high. Perform a quick release to release the cooker's pressure. Stir in milk and brown sugar and serve immediately. You are AWESOME!!! I'm sorry I was offline, running last minute errands since I'm flying out tomorrow and I have to prep everything for the kids too while I'm gone, besides pack myself. But, gale w was here and you ended up doing great without me. Isn't it freaking awesome how quickly things are cooked? Wait until you cook rice in it. Perfect every time.
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styxgirl
Pearl Clutcher
Posts: 3,875
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Apr 18, 2016 19:28:18 GMT
We bought a quarter of beef last fall and I have quite a few roasts from it.
I've been thawing them out and then cutting them into good-sized chunks. I brown them and then make Burning Feathers's Italian beef or over this past weekend, we made like a Mexican beef for burritos. (Just picked a recipe from Google). It was good!
I used my pampered chef salad scissors tonchunckntje beef after it cooks. I kept about half of the juices to mix with the beef.
I pressure cooked it for 25 mins and then natural release ... Perfect!
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Post by jenjie on Apr 18, 2016 20:21:21 GMT
Hah elaine the basmati rice just stopped cooking 2 minutes ago! Fluffy but we like it more dried out with a crispy crunch on bottom so I added a few more minutes. Did I mention I own a rice cooker! LOL Next up is reheating frozen pulled pork.
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Post by ghislaine on Apr 19, 2016 2:45:43 GMT
I don't think my IP had a break today. I'd left yesterday's second batch of chicken stock on keep warm overnight. I cooked some Italian sausages, then I experimented with gluten free steam buns. Tonight was Jambalaya made with the sausages I had cooked earlier!
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Post by jenjie on Apr 22, 2016 23:08:30 GMT
I marinated drumsticks in Lawry's herb and garlic sauce and did a side by side comparison between the pressure cooker and air fryer. The pressure cooker batch actually took longer because I seared the chicken first. I didn't add any water and used the poultry setting. 15 minutes pressure and then let it sit 10 mins. It was falling off the bone but the skin was soft. The other batch went into the air fryer for 20 minutes at 350. I opened it a few times to give the basket a shake and turn the chicken pieces. Look how beautiful! More flavorful too. We didn't seem to notice a different in tenderness of the meat. Air fryer for the win! Next I air fried some of the chicken that had been pressure cooked to crisp up the skin. It was better than just the PC but not as good as just using the AF. I will use the PC for chicken for soups or casseroles and such but for just eating it's got to be the air fryer. I also spiralized a potato and air fried it with a little drizzle of oil. There was too much potato for it to cook evenly so it got pretty crispy with a few underdone spots. But we enjoyed it. I need to make adjustments. The biggest thing about this experience is that I COOKED DINNER! A real dinner. So either way it's a win.
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