~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Jun 6, 2016 19:48:31 GMT
What cookbook or recipe website would you all recommend for the Electric Pressure Cooker? I have the Instant Pot
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Post by elaine on Jun 6, 2016 19:58:34 GMT
What cookbook or recipe website would you all recommend for the Electric Pressure Cooker? I have the Instant Pot link to my favorite pressure cooker cookbook
I have this and a couple of others on my iPad in the Kindle Reader. I no longer use paper cookbooks - it is all on my iPad now between Kindle and the Paprika app. Anyhow, the authors of the above book also teach an electric pressure cooker class on Craftsy. They seem like nice guys. I had an issue with one recipe and emailed them and Mark wrote back a long personal response. The recipes are fairly basic and can be spiced up if you like.
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~Lauren~
Pearl Clutcher
Posts: 3,876
Jun 26, 2014 3:33:18 GMT
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Post by ~Lauren~ on Jun 6, 2016 20:04:12 GMT
Thanks Elaine
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Post by refugeepea on Jun 6, 2016 20:11:57 GMT
elaine I've been telling my husband about the electric pressure cooker off and on because I'd really like to make yogurt and applesauce. I don't think he's been listening! Then last night he said have you heard of instapot pressure cookers? Duh!! Did you know you can make a cheesecake in like 20 minutes? Now, he likes the idea of buying one.
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Deleted
Posts: 0
May 20, 2024 16:49:11 GMT
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Post by Deleted on Jun 6, 2016 20:16:08 GMT
My little pan was delivered tonight so I have brownies in the pressure cooker now. They were easy to make and I like that it makes a small pan, so if they are good at all, I can see them being a good fit for our chocolate loving house Would you share the link for the recipe or the recipe itself ? I looked through the thread but did not see it on here. I love brownies but have never found any recipe that I Like-I always make them from a box. I would love to make them from scratch though. Thanks! Here's the link. I had to increase my time by about 10 minutes (they were runny when I took them out the first time, but just PERFECT after 10 more minutes). And as much as you might want to eat them warm, wait until they are cool because they are SO good. Pressure Cooker BrowniesI really, really like this recipe because just by virtue of the pan being small, it makes a small batch so you don't have an entire 9x12 pan of brownies sitting around calling to you. And they are so rich that a very small piece is very satisfying. I don't even know how to describe them. They are very fudgy, but slightly cakey too. Definitely moist but very firm.
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Post by monklady123 on Jun 6, 2016 20:32:53 GMT
Would you share the link for the recipe or the recipe itself ? I looked through the thread but did not see it on here. I love brownies but have never found any recipe that I Like-I always make them from a box. I would love to make them from scratch though. Thanks! Here's the link. I had to increase my time by about 10 minutes (they were runny when I took them out the first time, but just PERFECT after 10 more minutes). And as much as you might want to eat them warm, wait until they are cool because they are SO good. Pressure Cooker BrowniesI really, really like this recipe because just by virtue of the pan being small, it makes a small batch so you don't have an entire 9x12 pan of brownies sitting around calling to you. And they are so rich that a very small piece is very satisfying. I don't even know how to describe them. They are very fudgy, but slightly cakey too. Definitely moist but very firm. Sigh... My cheesecake pan is arriving tomorrow, and now I have to make brownies also?? Okay, you twisted my arm, I'll do it. What pan do you use? I certainly don't have any small brownie pan hanging around. Yay for Amazon. lol
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Post by monklady123 on Jun 6, 2016 21:16:17 GMT
Cooking is so annoying. Or I should say recipes are so annoying. Actually -- No one bothers to proofread anymore! ugh. This Sicilian Vegetable Medley has "cherry tomatoes, halved" on the ingredients list. But, nowhere in the recipe does it mention when or even if you add these tomatoes in. I guess I'll just put them in with everything else. If they're overcooked -- which I can't imagine they won't be -- it will just be like tomato sauce.
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Post by shescrafty on Jun 6, 2016 21:25:54 GMT
Would you share the link for the recipe or the recipe itself ? I looked through the thread but did not see it on here. I love brownies but have never found any recipe that I Like-I always make them from a box. I would love to make them from scratch though. Thanks! Here's the link. I had to increase my time by about 10 minutes (they were runny when I took them out the first time, but just PERFECT after 10 more minutes). And as much as you might want to eat them warm, wait until they are cool because they are SO good. Pressure Cooker BrowniesI really, really like this recipe because just by virtue of the pan being small, it makes a small batch so you don't have an entire 9x12 pan of brownies sitting around calling to you. And they are so rich that a very small piece is very satisfying. I don't even know how to describe them. They are very fudgy, but slightly cakey too. Definitely moist but very firm. Thank you! monklady123 I am going to make them in my push pan!
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Post by elaine on Jun 6, 2016 21:33:25 GMT
Cooking is so annoying. Or I should say recipes are so annoying. Actually -- No one bothers to proofread anymore! ugh. This Sicilian Vegetable Medley has "cherry tomatoes, halved" on the ingredients list. But, nowhere in the recipe does it mention when or even if you add these tomatoes in. I guess I'll just put them in with everything else. If they're overcooked -- which I can't imagine they won't be -- it will just be like tomato sauce. link to the full recipe
I noticed that they cited Laura at hippressurecooking.com, so I looked up the recipe there. They shortened it in the IP book. You don't cook the tomatoes at all - they are added in after cooking. It also looks like this is a recipe for a softer veggie almost spread - related to a caponata - that you eat on bread. So, the veggies will be soft if cooked that long.
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Post by monklady123 on Jun 6, 2016 22:25:41 GMT
Cooking is so annoying. Or I should say recipes are so annoying. Actually -- No one bothers to proofread anymore! ugh. This Sicilian Vegetable Medley has "cherry tomatoes, halved" on the ingredients list. But, nowhere in the recipe does it mention when or even if you add these tomatoes in. I guess I'll just put them in with everything else. If they're overcooked -- which I can't imagine they won't be -- it will just be like tomato sauce. link to the full recipe
I noticed that they cited Laura at hippressurecooking.com, so I looked up the recipe there. They shortened it in the IP book. You don't cook the tomatoes at all - they are added in after cooking. It also looks like this is a recipe for a softer veggie almost spread - related to a caponata - that you eat on bread. So, the veggies will be soft if cooked that long. Great. Lovely of the IP people to do that in this recipe and not mention it at all! And the photo shows whole veggie pieces, not a spread. Guess I'll chuck that book in the trash. grrr And I may just email them and tell them off. ugh. I was coming here to report that the vegetables are a failure. They are way way WAY too soft, and I only put them in for 3 minutes and the bowl was already preheated a bit from the sauteing. Although I stopped that quite early too because the potatoes were starting to stick to the bottom of the bowl. So... I guess I'll put this mixture on top of my fish like a salsa-like thing. grrr
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Post by elaine on Jun 6, 2016 23:41:13 GMT
OMG. I made this Bolognese sauce tonight in my Instant Pot. It takes a full hour to make, but that is much less time than a real bolognese sauce. It was heavenly! I added some garlic and a tablespoon of Italian Seasoning (oregano, thyme, rosemary) and used a full pound of ground beef, but otherwise followed the recipe. It was so good. Even though we still had some spaghetti left in the colander, when DH finished his spaghetti, he went and helped himself to a small bowl of just the sauce and ate that. YUM! If you really want an inexpensive way to turn ground beef into something mouthwatering, this is it.
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Post by monklady123 on Jun 7, 2016 0:30:45 GMT
Is there going to be a new pressure cooker thread for this week?
If so, Elaine could you put your post about your bollonaise sauce in that one? (so I don't lose it).
I'm back to report that my mushy vegetables weren't actually a total failure. We pretended our fish was the toasted bread that the caponnata stuff would be served on. lol. The flavor was good, and the sauce from the pot was good. So it wasn't a total failure, like inedible. But certainly NOT what the photo shows in the book.
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Post by shescrafty on Jun 7, 2016 0:41:27 GMT
elaineThat looks yummy! Did you just cook the pasta separately? I didn't see it in the recipe but I want to be sure. Thanks!
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Post by elaine on Jun 7, 2016 0:53:02 GMT
elaine That looks yummy! Did you just cook the pasta separately? I didn't see it in the recipe but I want to be sure. Thanks! Yes, the spaghetti was in the regular stock pot of boiling water on the stovetop (which I resent doing nowadays).
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Deleted
Posts: 0
May 20, 2024 16:49:11 GMT
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Post by Deleted on Jun 7, 2016 1:54:30 GMT
I made another roast tonight and all I can say is this thing cooks super-sonic FAST. It was a London broil, which normally takes 5 hours cooked low and slow in a dutch oven in the oven. 30 minutes in the IP and it was actually a bit overdone. It had a great flavor but I will definitely decrease the cooking time in the future. I've also decided that I want at least 2 more IPs and 4 extra inner pots. Damn you, elaine . You've gone and enabled me beyond the capacity of my kitchen storage space. (<- that's my grumpy face) L
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Post by elaine on Jun 7, 2016 2:05:55 GMT
I made another roast tonight and all I can say is this thing cooks super-sonic FAST. It was a London broil, which normally takes 5 hours cooked low and slow in a dutch oven in the oven. 30 minutes in the IP and it was actually a bit overdone. It had a great flavor but I will definitely decrease the cooking time in the future. I've also decided that I want at least 2 more IPs and 4 extra inner pots. Damn you, elaine . You've gone and enabled me beyond the capacity of my kitchen storage space. (<- that's my grumpy face)L <- that's my I love it face. LOL.
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