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Post by elaine on Jun 22, 2016 23:08:06 GMT
I've been busy busy, which will only get worse now that summer has started.
I did a ton of pressure cooking in MI with my relatives.
Since I got back, I've made mashed potatoes and a batch of Double Celery Soup in the Instant Pot. Oh yeah, I did cook pasta for my pasta salad in it too.
I've made roasted asparagus twice in my Air Fryer.
i went to a Farmers Market today and got fresh green and yellow beans this morning - I'll make my southern green beans in my IP tomorrow.
I mentioned before that my Whole Foods started selling fresh pasteurized (not ultra-pasteurized) goat milk. Which means it can be used for cheese and yogurt making - ultrapasteurized cannot, but regular pasteurized is fine. I made goat yogurt in my IP a few weeks ago that was yummy, but I've been itching to try goat cheese again. I made it regularly 2 years ago, using powdered goat's milk, but haven't made any in the past year.
I bought a new culture from culturesforhealth.com that is mesophilic which means the milk only has to be heated to 86 degrees and then let sit at room temp for 12 hour, then strained similar to Greek yogurt for another 12 hours. OMG. It turned out perfect. I mean perfect as is you would never know it was homemade. So very good and so very easy. My younger son has already consumed a cup's worth today. When I use powdered goat milk, the texture is like cream cheese; this was just like store-bought goat cheese. yUm!
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Post by shescrafty on Jun 23, 2016 1:04:23 GMT
I am so impressed!
Last Friday we had some of my son's friends and their families over for a cookout. I made BBQ bacon and blue cheese potato salad with the potatoes cooked in the IP, and then Mac and Cheese in the IP. The Mac and Cheese was WAY too soupy when I followed the directions. Luckily I have a bunch of boxes of M&C and boiled up the nOodles on the stovetop and tossed them in. I am still getting warmed up to the idea of going "rogue" and trying things without a recipe and trying to convert things to the IP but haven't been brave enough yet to do so.
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Post by SweetieBugs on Jun 23, 2016 1:44:36 GMT
I am so impressed! Last Friday we had some of my son's friends and their families over for a cookout. I made BBQ bacon and blue cheese potato salad with the potatoes cooked in the IP, and then Mac and Cheese in the IP. The Mac and Cheese was WAY too soupy when I followed the directions. Luckily I have a bunch of boxes of M&C and boiled up the nOodles on the stovetop and tossed them in. I am still getting warmed up to the idea of going "rogue" and trying things without a recipe and trying to convert things to the IP but haven't been brave enough yet to do so. The BBQ bacon and blue cheese potato salad sounds really interesting. I'd love to hear the recipe.
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Post by shescrafty on Jun 23, 2016 1:49:16 GMT
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Post by elaine on Jun 23, 2016 3:25:37 GMT
Can one ever have too much bacon or blue cheese?
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Post by triplejscrapper on Jun 23, 2016 3:38:48 GMT
The potato salad sounds awesome!!! I will have to try it!!! I made my 4th batch of yogurt last night in my IP. Even though I strained it for 90 minutes it seemed to be a little thinner than normal. I didn't have quite a full gallon of whole milk because the SIL had a bowl of cereal for his dessert last night!!! So I had to make up the difference with some nasty 2%...Do y'all think that would have made a difference in the consistency? It was probably a cup, maybe a cup and half? I use the Tidbits recipe and add 3 Tablespoons of dry milk powder to my milk before the scalding step. I had to work Father's Day but my daughter used both PC's to make dinner for her husband. She steamed two BIG bunches of broccoli in one and steamed a whole head of cabbage in the other. She said the best thing about it was that the whole house didn't smell like broccoli and cabbage!!! She's expecting my 2nd grandchild and EVERYTHING stinks to her!! I picked up two new cookbooks at Barnes and Noble today. One is the Idiot's Guide to Pressure Cooking. I've been perusing it while at work tonight. It has some really good recipes in it that I can't wait to try.
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Post by elaine on Jun 23, 2016 3:46:20 GMT
The potato salad sounds awesome!!! I will have to try it!!! I made my 4th batch of yogurt last night in my IP. Even though I strained it for 90 minutes it seemed to be a little thinner than normal. I didn't have quite a full gallon of whole milk because the SIL had a bowl of cereal for his dessert last night!!! So I had to make up the difference with some nasty 2%...Do y'all think that would have made a difference in the consistency? It was probably a cup, maybe a cup and half? I use the Tidbits recipe and add 3 Tablespoons of dry milk powder to my milk before the scalding step. I had to work Father's Day but my daughter used both PC's to make dinner for her husband. She steamed two BIG bunches of broccoli in one and steamed a whole head of cabbage in the other. She said the best thing about it was that the whole house didn't smell like broccoli and cabbage!!! She's expecting my 2nd grandchild and EVERYTHING stinks to her!! I picked up two new cookbooks at Barnes and Noble today. One is the Idiot's Guide to Pressure Cooking. I've been perusing it while at work tonight. It has some really good recipes in it that I can't wait to try. I strain my yogurt for 6-8 hours, so 90 minutes is very short to me. In the future, I would go with just being a little short. 1.5 cups short on the milk won't make a difference - it will be just fine and probably better than mixing milks. I can't wait to hear what you think of your new books!
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Post by SweetieBugs on Jun 23, 2016 3:48:34 GMT
This sounds scrumptious. Thanks for sharing!!! Yes, you can never have too much bacon or cheese (well I came close with the cheese on my most recent Papa Murphy's pizza--the pizza practically floated off the baking tray from the grease).
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Post by scraplette on Jun 23, 2016 4:36:54 GMT
I made Insta Pot Baby Back Ribs for dinner and they were a hit! I followed cooking instructions on this NPR Rib Hack but changed the spices: Do Try This At Home: Hacking Ribs — In The Pressure CookerI used salt and fresh pepper as a rub and a bottled sauce, Fischer & Wieser Pomegranate & Mango Chipotle Sauce. It was the easiest, and best received, weeknight meal I've made in weeks. The toffee cheesecake prepared for Father's Day that made everyone happy. Plus it prompted my father to describe my Great Grandmother's steamy kitchen during summer canning - an added bonus! I've got to try the Bacon Blue Potato salad next!
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Post by elaine on Jun 23, 2016 11:25:27 GMT
I made Insta Pot Baby Back Ribs for dinner and they were a hit! I followed cooking instructions on this NPR Rib Hack but changed the spices: Do Try This At Home: Hacking Ribs — In The Pressure CookerI used salt and fresh pepper as a rub and a bottled sauce, Fischer & Wieser Pomegranate & Mango Chipotle Sauce. It was the easiest, and best received, weeknight meal I've made in weeks. The toffee cheesecake prepared for Father's Day that made everyone happy. Plus it prompted my father to describe my Great Grandmother's steamy kitchen during summer canning - an added bonus! I've got to try the Bacon Blue Potato salad next! I use the instructions in that link when I make ribs too. Yum. Now I want ribs.
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Post by monklady123 on Jun 23, 2016 11:47:38 GMT
Can one ever have too much bacon or blue cheese? Yes, I would say one could have too much blue cheese. lol. However bacon? nope. Never.
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Post by monklady123 on Jun 23, 2016 11:53:00 GMT
I've only made steel cut oats lately because I've been so busy. My daughter had knee surgery last week so I haven't though much about shopping for groceries (because she's been on narcotic pain killers and I didn't want to leave her alone in the house, and by the time my dh got home from work I'm too tired to shop. lol). So we've been eating this and that from Costco. lol
Anyway, I made pasta last night and wanted to try it in the pressure cooker but I was afraid it would fail. Since I've had a few vegetable fails after cooking it for the same time that other people say gives them "perfect" vegetables, I'm afraid to trust pasta recommendations. So I did it the old-fashioned way on top of the stove. haha
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Post by jassy on Jun 23, 2016 12:12:47 GMT
I've been using mine a lot too! REALLY enjoying it for quick sides - I've fallen in love with pressure cooker rice (even though I own a fancy shmancy zojurishi rice cooker that I've been dedicated to for 10 years!). Also loving it for baked potatoes and corn on the cob. Also made a really delicious red beans and rice. Oh, and used it, instead of crockpot, for my turkey sloppy joes. Done in 30 minutes. I've been using the IP for something every day.
Oh, but I've given up on yogurt. I just don't like it. I've tried all the different methods here, and it's just not worth the time, effort and mess to me. I am lucky to get awesome fresh goats milk greek yogurt at a local dairy so I'm sticking with that and giving up my yogurt efforts.
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Post by keesha on Jun 24, 2016 21:16:31 GMT
Skinless chicken thighs were on sale and I bought a big package. Any recommendations for an IP recipe to use them in?
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Post by elaine on Jun 24, 2016 21:24:22 GMT
Skinless chicken thighs were on sale and I bought a big package. Any recommendations for an IP recipe to use them in? What types of food do you like? There are some good chicken tikka and butter chicken recipes out there for the pressure cooker.
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Post by keesha on Jun 24, 2016 21:34:18 GMT
I was thinking teriyaki but open to anything Elaine! Love Indian food so I will look for the tikka and butter chicken recipes-good idea. Hoping someone had a tried and true recipe (or could steer me from one that was meh
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Post by elaine on Jun 24, 2016 21:42:25 GMT
I was thinking teriyaki but open to anything Elaine! Love Indian food so I will look for the tikka and butter chicken recipes-good idea. Hoping someone had a tried and true recipe (or could steer me from one that was meh I kind of mix and match parts of different recipes when I make mine. So, I don't have a good tried and true one that is easy to link. I'm sorry!
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Post by shevy on Jun 24, 2016 22:25:14 GMT
I love my pressure cooker. Best thing is pork butt with 1/4 cup liquid smoke, 1/4 cup water. Put cabbage leaves on the bottom and over the top. When it comes out, it's like the Kahlua pork you get in Hawaii. I've done a boneless lamb leg in there that the butcher cut flat and I rolled up greek seasonings. I do ribs from frozen. Black beans with onion and jalapenos for refried beans with taco toppings for a meal. Cabbage rolls with rice/ground beef work great. I think I use it a couple of times a week. And I can't remember when I used the crockpot last.
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Post by monklady123 on Jun 26, 2016 12:34:34 GMT
So, do any of you crockpot experts know if I can use a boxed bread/muffin mix in the pressure cooker. I was organizing my "pantry" (to use that word loosely ) down in our basement and I found a boxed mix for banana bread/muffins. Can I "bake" this in the pressure cooker? I'd love to NOT turn on my oven in this weather. I feel like it totally negates the hard work our air conditioner is doing.
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Post by elaine on Jun 26, 2016 13:42:53 GMT
So, do any of you crockpot experts know if I can use a boxed bread/muffin mix in the pressure cooker. I was organizing my "pantry" (to use that word loosely ) down in our basement and I found a boxed mix for banana bread/muffins. Can I "bake" this in the pressure cooker? I'd love to NOT turn on my oven in this weather. I feel like it totally negates the hard work our air conditioner is doing. I have never done it myself, but looking on the internets it seems like it should work. There are quite a few banana bread recipes - it shouldn't matter whether it is a box mix or from scratch. Steaming seems to be the way to go. Putting it on a rack and pouring in 2 cups of water.
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Post by monklady123 on Jun 26, 2016 14:21:12 GMT
So, do any of you crockpot experts know if I can use a boxed bread/muffin mix in the pressure cooker. I was organizing my "pantry" (to use that word loosely ) down in our basement and I found a boxed mix for banana bread/muffins. Can I "bake" this in the pressure cooker? I'd love to NOT turn on my oven in this weather. I feel like it totally negates the hard work our air conditioner is doing. I have never done it myself, but looking on the internets it seems like it should work. There are quite a few banana bread recipes - it shouldn't matter whether it is a box mix or from scratch. Steaming seems to be the way to go. Putting it on a rack and pouring in 2 cups of water. Thanks. I did google but couldn't find anything specifically about a boxed mix. It never occurred to me to just look at a from-scratch recipe. So I should mix it up according to the recipe, put it in something that fits in the pressure cooker, and put that something on the trivet/rack? Then pour the water in the bottom? I need specifics because I am SO not a cook. lol Then how long should I cook it? and quick release? or slow release (whatever that option is called).
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Post by elaine on Jun 26, 2016 14:27:09 GMT
I have never done it myself, but looking on the internets it seems like it should work. There are quite a few banana bread recipes - it shouldn't matter whether it is a box mix or from scratch. Steaming seems to be the way to go. Putting it on a rack and pouring in 2 cups of water. Thanks. I did google but couldn't find anything specifically about a boxed mix. It never occurred to me to just look at a from-scratch recipe. So I should mix it up according to the recipe, put it in something that fits in the pressure cooker, and put that something on the trivet/rack? Then pour the water in the bottom? I need specifics because I am SO not a cook. lol Then how long should I cook it? and quick release? or slow release (whatever that option is called). Yes, that exactly. The recipe I was looking at steamed it for 30 minutes with natural release, so another 15-20 minutes. You might want to look up a few recipes and take an average time.
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Post by monklady123 on Jun 26, 2016 14:28:53 GMT
Thanks. I did google but couldn't find anything specifically about a boxed mix. It never occurred to me to just look at a from-scratch recipe. So I should mix it up according to the recipe, put it in something that fits in the pressure cooker, and put that something on the trivet/rack? Then pour the water in the bottom? I need specifics because I am SO not a cook. lol Then how long should I cook it? and quick release? or slow release (whatever that option is called). Yes, that exactly. The recipe I was looking at steamed it for 30 minutes with natural release, so another 15-20 minutes. You might want to look up a few recipes and take an average time. Great, thanks! This will be today's experiment for this afternoon. I'll let you know how it turns out.
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Post by peajays on Jun 26, 2016 16:32:12 GMT
I've been using mine a lot too! REALLY enjoying it for quick sides - I've fallen in love with pressure cooker rice (even though I own a fancy shmancy zojurishi rice cooker that I've been dedicated to for 10 years!). Also loving it for baked potatoes and corn on the cob. Also made a really delicious red beans and rice. Oh, and used it, instead of crockpot, for my turkey sloppy joes. Done in 30 minutes. I've been using the IP for something every day. jassy, I'd love your recipe and method for doing the red beans and rice!
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Post by monklady123 on Jun 26, 2016 20:28:12 GMT
Report on my pressure cooker banana bread, made from a mix.....O.M.G.!It worked! It's great! I may never fire up my oven again, ever. Ever!
It doesn't brown on top, of course. And I think the texture was a bit "denser" than in the oven, but it wasn't heavy, if that makes sense. It was great! omg omg Why didn't anyone TELL ME about this pressure cooker sooner??? (couldn't be because I wasn't paying attention to the threads... nope, not at all. )
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Post by elaine on Jun 28, 2016 13:58:31 GMT
Yesterday was an all-appliance dinner again! I did ribs in the 8 qt pressure cooker; my southern green beans in the 6 qt cooker; and roasted teeny potatoes in the Air Fryer. I didn't have enough green beans because one bag of mine had molded - - so I roasted a bag of Brussels Sprouts and added those to the pot and they were good. Ribs in the pressure cooker are just so good. I am always amazed at the amount of fat left behind in the cooking water. My dog enjoyed a small bowl of it. Tonight will be chicken tikka in the pressure cooker.
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Post by monklady123 on Jun 28, 2016 14:05:46 GMT
Yesterday was an all-appliance dinner again! I did ribs in the 8 qt pressure cooker; my southern green beans in the 6 qt cooker; and roasted teeny potatoes in the Air Fryer. I didn't have enough green beans because one bag of mine had molded - - so I roasted a bag of Brussels Sprouts and added those to the pot and they were good. Ribs in the pressure cooker are just so good. I am always amazed at the amount of fat left behind in the cooking water. My dog enjoyed a small bowl of it. Tonight will be chicken tikka in the pressure cooker. Dogs are gross, aren't they? Mine loves the water than comes out of the tuna can. ick ick ick I guess I shouldn't be surprised though, since she loves rabbit poop. What's a little tuna water after that? I ordered a bundt pan yesterday and I can't wait to make more quick breads. Today I'm making pumpkin bread but just in the Pyrex bowl that I used before. Yes, I *could* wait till I get the bundt pan tomorrow... But we don't want to wait! lol. It's a good excuse to make MORE bread after I get the pan. I've never cooked ribs in my life so I guess I should use my pressure cooker as a good excuse to start. What do I buy? are they just called "ribs" in the meat case? (yeah, dumb question of the week probably... )
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Post by elaine on Jun 28, 2016 14:13:15 GMT
Yesterday was an all-appliance dinner again! I did ribs in the 8 qt pressure cooker; my southern green beans in the 6 qt cooker; and roasted teeny potatoes in the Air Fryer. I didn't have enough green beans because one bag of mine had molded - - so I roasted a bag of Brussels Sprouts and added those to the pot and they were good. Ribs in the pressure cooker are just so good. I am always amazed at the amount of fat left behind in the cooking water. My dog enjoyed a small bowl of it. Tonight will be chicken tikka in the pressure cooker. Dogs are gross, aren't they? Mine loves the water than comes out of the tuna can. ick ick ick I guess I shouldn't be surprised though, since she loves rabbit poop. What's a little tuna water after that? I ordered a bundt pan yesterday and I can't wait to make more quick breads. Today I'm making pumpkin bread but just in the Pyrex bowl that I used before. Yes, I *could* wait till I get the bundt pan tomorrow... But we don't want to wait! lol. It's a good excuse to make MORE bread after I get the pan. I've never cooked ribs in my life so I guess I should use my pressure cooker as a good excuse to start. What do I buy? are they just called "ribs" in the meat case? (yeah, dumb question of the week probably... ) Yes, dogs amaze me in their disgusting eating habits. I especially love the barf and then eat it again cycle. Pumpkin bread sounds wonderful! Yum! I just buy the racks of either St. Louis or Baby Back pork ribs. A rack is a long strip - they are hard to miss. They have been cheap here this summer - $2.49 a pound - and the pressure cooker makes them foolproof, so we've had them a few times already.
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oh yvonne
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Post by oh yvonne on Jun 28, 2016 15:07:45 GMT
Skinless chicken thighs were on sale and I bought a big package. Any recommendations for an IP recipe to use them in? We like Filipino chicken adobo. You brown the chicken, then add soy sauce, vinegar (I use coconut vinegar), garlic, black peppercorns and a bay leaf. SO SO good over sticky rice. I don't know amounts cause I eyeball everything, but I'll bet you can find a recipe if you Google it. It sounds weird but honestly it's delicious. This recipe looks like a good one Pressure cooker chicken adobo
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Post by Deleted on Jun 28, 2016 15:33:06 GMT
Today I'm making a french dip that I previously put together and froze from Once a Month Cooking. We'll see how it turns out. You are supposed to be able to put it in the IP frozen, but we all know how I feel about cooking meat from a frozen state in the crockpot. I suppose I can live with it in the IP since it is at such a higher temp. I made several recipes for the IP from their site so hopefully they will work out because that would be a lovely way not to have to actually cook much this summer. Our grocery store marks down meat for quick sale on almost an hourly basis, so if I can find some good deals and throw them together in a recipe to put in the freezer, it would save a good deal of money (when in the heck did meat get SO expensive?)
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