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Post by keknj on Jul 15, 2016 23:19:40 GMT
I made rice pudding in mine today and it came out *so* good. And easy. It's currently cooling in the fridge. I wonder if we will be able to wait until it's cool to eat it!
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Post by elaine on Jul 15, 2016 23:20:08 GMT
elaine how do you convert recipes based on quantity? For instance, I want to try making baked potatoes. The recipe I found is for 6 potatoes cooked for 10 minutes on high. If I only want to make 3, do I need to adjust the cooking time? No need to adjust for number or amount of food - 10 minutes for 1 or 6 potatoes.
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Post by elaine on Jul 15, 2016 23:23:43 GMT
WINNER WINNER BOLOGNESE DINNER!!!!!!! elaine this sauce was amazing! DS tolerated it because he saw the carrots Yay! It really is amazing, I think. I'm so glad you and your family liked it too.
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SweetieBsMom
Pearl Clutcher
Posts: 4,600
Jun 25, 2014 19:55:12 GMT
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Post by SweetieBsMom on Jul 15, 2016 23:51:38 GMT
Just had, what I'm hoping is the first of many successes . Made DH frozen meatballs and penne. It came out perfect! Off to research my next recipe! Thank you Elaine! (Sorry I don't know how to tag you!) Just use the @ symbol and her name with no spacing. works most of the time unless someone has edited from their original user name) but it works with Elaine. (No caps) Thank you!
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Post by crimsoncat05 on Jul 16, 2016 0:01:32 GMT
elaine , I have to say I've been thinking a lot about something you wrote on one of these threads (I don't remember which one, exactly- there have been a lot of them lately, lol) and wanted to say Thank You for posting it, and being so supportive in these threads. Your post had to do with thinking about cooking like we would crafting-- meaning we as crafters wouldn't necessarily think twice about buying the 'right' tool to do a particular task or job, so why would cooking be any different-- i.e., if good knives make cooking at home / from scratch easier, then why not get them?? I think one of the (many) reasons I've sort of *resisted* cooking more at home is related to this very thing. I grew up in the 1970s-80s era of processed convenience foods, so even though my Mom cooked from scratch, she never taught me to cook and when I moved out on my own, I relied very heavily on frozen dinners, etc., ate out, or just ate junk food (which all contributed to my current process of losing 60+ lbs, unfortunately). Now that I've lost (most of) the extra weight I have been dreading going back to cooking / eating *real* food but your post about using kitchen appliances really struck me. I always thought about *cooking* as this sort of magical thing that only real experts do, more of a 'whip something up out of your own head' (supported I guess by watching too much Food Network television) instead of a technical thing that can be done by anyone, made easier by using tried and true, tested recipes, and any necessary kitchen tools / gadgets-- or even just MADE EASIER by kitchen tools / gadgets. Because of that post, all the threads about the Instant Pot, my impulse buy, and the links to cooking and pressure cooking blogs, etc. that I've read here in the past few days here, I don't quite look at "cooking" the same way as I used to any more; somehow all this has made it much more do-able to me. Cooking a tasty, homemade meal from scratch (or mostly from scratch, lol) doesn't have to be any different than using a page layout sketch, premade scrapbook page kit, paper punch, or any number of other aids to complete a craft project. so: Thank You, elaine! for all that you've done, and for all the encouragement you've given everyone here!!! And Thank You as well to everyone else who has posted on these threads; I can't even tell you how many recipe ideas and tips I've already copied / saved for future reference out of these threads. And now, I'm going to head home and (hopefully) make my first successful kitchen-appliance-assisted home cooked meal!! (there's no crossed-fingers smiley, lol)
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Post by peajays on Jul 16, 2016 0:04:55 GMT
elaine , I have to say I've been thinking a lot about something you wrote on one of these threads (I don't remember which one, exactly- there have been a lot of them lately, lol) and wanted to say Thank You for posting it, and being so supportive in these threads. Your post had to do with thinking about cooking like we would crafting-- meaning we as crafters wouldn't necessarily think twice about buying the 'right' tool to do a particular task or job, so why would cooking be any different-- i.e., if good knives make cooking at home / from scratch easier, then why not get them?? I think one of the (many) reasons I've sort of *resisted* cooking more at home is related to this very thing. I grew up in the 1970s-80s era of processed convenience foods, so even though my Mom cooked from scratch, she never taught me to cook and when I moved out on my own, I relied very heavily on frozen dinners, etc., ate out, or just ate junk food (which all contributed to my current process of losing 60+ lbs, unfortunately). Now that I've lost (most of) the extra weight I have been dreading going back to cooking / eating *real* food but your post about using kitchen appliances really struck me. I always thought about *cooking* as this sort of magical thing that only real experts do, more of a 'whip something up out of your own head' (supported I guess by watching too much Food Network television) instead of a technical thing that can be done by anyone, made easier by using tried and true, tested recipes, and any necessary kitchen tools / gadgets-- or even just MADE EASIER by kitchen tools / gadgets. Because of that post, all the threads about the Instant Pot, my impulse buy, and the links to cooking and pressure cooking blogs, etc. that I've read here in the past few days here, I don't quite look at "cooking" the same way as I used to any more; somehow all this has made it much more do-able to me. Cooking a tasty, homemade meal from scratch (or mostly from scratch, lol) doesn't have to be any different than using a page layout sketch, premade scrapbook page kit, paper punch, or any number of other aids to complete a craft project. so: Thank You, elaine ! for all that you've done, and for all the encouragement you've given everyone here!!! And Thank You as well to everyone else who has posted on these threads; I can't even tell you how many recipe ideas and tips I've already copied / saved for future reference out of these threads. And now, I'm going to head home and (hopefully) make my first successful kitchen-appliance-assisted home cooked meal!! (there's no crossed-fingers smiley, lol) This is an amazing post! I wish you well tonight, you must come back and let us know how it goes!
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Post by patin on Jul 16, 2016 0:05:29 GMT
Water test ...check Hard boiled eggs...check Was going to do ribs for dinner but DH was so jazzed about the eggs, we had egg salad sandwiches for dinner! Tomorrow night ...ribs. Anyone know where the recipe is?
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Post by peajays on Jul 16, 2016 0:10:27 GMT
Ribs
This is one that Elaine has linked previously ( I hope it links ok)
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Post by elaine on Jul 16, 2016 0:16:57 GMT
Ribs
This is one that Elaine has linked previously ( I hope it links ok) Thank you! This is what I use in terms of method. I have a rub that I got from an Alton Brown Good Eats episode. For sauce I use bottled whatever looks good at the grocery store!
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Post by elaine on Jul 16, 2016 0:26:27 GMT
elaine , I have to say I've been thinking a lot about something you wrote on one of these threads (I don't remember which one, exactly- there have been a lot of them lately, lol) and wanted to say Thank You for posting it, and being so supportive in these threads. Your post had to do with thinking about cooking like we would crafting-- meaning we as crafters wouldn't necessarily think twice about buying the 'right' tool to do a particular task or job, so why would cooking be any different-- i.e., if good knives make cooking at home / from scratch easier, then why not get them?? I think one of the (many) reasons I've sort of *resisted* cooking more at home is related to this very thing. I grew up in the 1970s-80s era of processed convenience foods, so even though my Mom cooked from scratch, she never taught me to cook and when I moved out on my own, I relied very heavily on frozen dinners, etc., ate out, or just ate junk food (which all contributed to my current process of losing 60+ lbs, unfortunately). Now that I've lost (most of) the extra weight I have been dreading going back to cooking / eating *real* food but your post about using kitchen appliances really struck me. I always thought about *cooking* as this sort of magical thing that only real experts do, more of a 'whip something up out of your own head' (supported I guess by watching too much Food Network television) instead of a technical thing that can be done by anyone, made easier by using tried and true, tested recipes, and any necessary kitchen tools / gadgets-- or even just MADE EASIER by kitchen tools / gadgets. Because of that post, all the threads about the Instant Pot, my impulse buy, and the links to cooking and pressure cooking blogs, etc. that I've read here in the past few days here, I don't quite look at "cooking" the same way as I used to any more; somehow all this has made it much more do-able to me. Cooking a tasty, homemade meal from scratch (or mostly from scratch, lol) doesn't have to be any different than using a page layout sketch, premade scrapbook page kit, paper punch, or any number of other aids to complete a craft project. so: Thank You, elaine ! for all that you've done, and for all the encouragement you've given everyone here!!! And Thank You as well to everyone else who has posted on these threads; I can't even tell you how many recipe ideas and tips I've already copied / saved for future reference out of these threads. And now, I'm going to head home and (hopefully) make my first successful kitchen-appliance-assisted home cooked meal!! (there's no crossed-fingers smiley, lol) I'm so glad that post spoke to you exactly as I meant it to and didn't bore you to tears! I wanted to share why/how cooking has become so enjoyable to me in hopes of people here who struggle with it finding a way to love - or at least not hate - it too. Thank you for sharing with me. Unlike scrapbooking, we all have to prepare food to some degree, so spending the money to make a daily mandatory task more efficient and enjoyable is much less of a splurge than craft supplies. I am am cheering for you here in northern Virginia and can't wait to hear about the first meal in your IP!
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Post by elaine on Jul 16, 2016 0:30:46 GMT
Just had, what I'm hoping is the first of many successes . Made DH frozen meatballs and penne. It came out perfect! Off to research my next recipe! Thank you elaine ! Woo-Hoo!!! Yay! Isn't it great how quick it all is? And nothing gets dried out!
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Post by gale w on Jul 16, 2016 0:48:04 GMT
I cooked bacon in my ninja today. Tomorrow dh is hopefully going to buy some fresh green beans at the farmers market and I'll cook them with the bacon in my new instant pot. Plus we'll be grilling t bones.
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Post by monklady123 on Jul 16, 2016 1:02:00 GMT
Water test ...check Hard boiled eggs...check Was going to do ribs for dinner but DH was so jazzed about the eggs, we had egg salad sandwiches for dinner!Tomorrow night ...ribs. Anyone know where the recipe is? Aren't the eggs great? I couldn't believe how easily they peeled... the shells practically fell off. They'll be excellent for deviled eggs because they won't look like they have a disease from where the shells stuck. lol
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Post by elaine on Jul 16, 2016 1:46:17 GMT
crimsoncat05 , I wanted to recommend this cookbook: Skinny Taste since you mentioned wanting to cook at home more to support your awesome weight loss. She also has a great blog - she is renown for lower calorie recipes that actually taste good. It isn't specifically for pressure cooking, but some recipes can be adapted. For everyone here, especially newbies, great sites for recipes are : www.hippressurecooking.comwww.pressurecookingtoday.comwww.theveggiequeen.comwww.nomnompaleo.comand, if you want to convert a regular recipe to a pressure cooker recipe Here is a recipe converter that will help you with figuring out what you need to do to be able to successfully make the recipe in a pressure cooker. Also, if you use an iPad or your phone extensively for surfing the net, download a recipe app like Paprika so that you can easily convert and save recipes on your device to use later. I use Paprika and Kindle on my iPad and use it for all my cooking these days. No more paper books and recipes.
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SweetieBsMom
Pearl Clutcher
Posts: 4,600
Jun 25, 2014 19:55:12 GMT
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Post by SweetieBsMom on Jul 16, 2016 2:08:29 GMT
Just had, what I'm hoping is the first of many successes . Made DH frozen meatballs and penne. It came out perfect! Off to research my next recipe! Thank you elaine ! Woo-Hoo!!! Yay! Isn't it great how quick it all is? And nothing gets dried out! DH was teasing me the whole time asking if I had the take-out menus ready to go. But he even admitted he was impressed!
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Deleted
Posts: 0
May 3, 2024 8:24:27 GMT
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Post by Deleted on Jul 16, 2016 2:13:50 GMT
I know there's a bi-weekly thread, but is there a master recipe thread? One that just contains favorite IP recipes in one central location?
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Post by elaine on Jul 16, 2016 2:34:08 GMT
I know there's a bi-weekly thread, but is there a master recipe thread? One that just contains favorite IP recipes in one central location? Good question! Not yet. I've been having multiple surgeries this year - and have my next one on both eyes on July 27th - so haven't had the time to pull and post all the various recipes over the past 6 months on one thread. If anyone else wants to do it, please feel free - you won't be stepping on my toes. In fact, I might send you flowers for all the work it would entail! If people want one compiled thread, I am willing to do it, but not until the Fall when I am hopefully healed from what will hopefully be my last eye surgery and my boys are back in school. That said, there is much to be gained from reading all the past threads, because even posts without recipes (or even those posts with recipes) often have comments that are helpful to learning how to cook successfully in a pressure cooker.
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Post by peajays on Jul 16, 2016 2:46:35 GMT
elaine, I was thinking of this the other day....should we see if admin wants to set up a section on the recipe board for this? Or I could just copy and paste some in the categories already there
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Deleted
Posts: 0
May 3, 2024 8:24:27 GMT
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Post by Deleted on Jul 16, 2016 2:57:24 GMT
Have I mentioned how much I love my pressure cooker? ? Elaine, can you give us your green bean recipe? My dh LOVES green beans but i hardly ever cook them because just plain steaming does nothing for me. Since I'm still a beginner at this I haven't made a lot of things yet, but what I've made I've loved. I tried hard-boiled eggs and will never cook them on the stove again. I've made several different types of quick breads and will never bake those in the oven again. hmm.. maybe I should just ditch the whole stove and put a nice shelf there? My latest success was my pasta, sausage, tomato thing from last night. One large can of stewed tomatoes, garlic and Italian seasoning -- put that in first. Then 1 pound pasta (I used bowties). Then broth till the noodles are just barely covered. Sliced sausage (I buy Aidells from Costco) on top. Three minutes on high, quick release. omg... Tonight I'm making a chicken sesame thing, from a recipe that someone linked over on Facebook. I'll report back on that. I'm also going to try more hard boiled eggs but on low pressure which I'm told might keep them from cracking. And as soon as I can get to the store I'll be making those black beans. Here's the recipe: I made some modifications to the recipe, so just changed the recipe a bit, if you happen to go to the source and see that it is different. I hate finding recipes on allrecipes and find that most people make X, y, and z changes, but I can't remember them when looking at the saved recipe. So, you are getting my changes written in. Sent from my iPad Um....YUM! Made these as my first recipe in my new cooker and there are no leftovers!!
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Post by elaine on Jul 16, 2016 2:59:35 GMT
elaine , I was thinking of this the other day....should we see if admin wants to set up a section on the recipe board for this? Or I could just copy and paste some in the categories already there Great suggestion! admin, would it be possible to set up a sub-board in the recipes board for Pressure Cooker recipes? We would greatly appreciate it.
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my3freaks
Pearl Clutcher
Posts: 3,206
Location: NH girl living in Colorado
Jun 26, 2014 4:10:56 GMT
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Post by my3freaks on Jul 16, 2016 3:20:32 GMT
Back to report on my dinner. Honey Sesame Chicken
It was EXCELLENT! A bit more "fiddly" that my pasta/sausage of last night, but worth it I think. Mine didn't thicken up as much as I would have liked after I added the cornstarch, but in the end I was glad it didn't. The sauce was so yummy that everyone wanted extra to put on their rice. I sauteed the onions and garlic for just a few minutes, and the chicken for hardly any time at all. Next time I think I'll just skip that altogether. Oh, and I used chicken thighs instead of breast. I cut it up into pieces about the size of what's in the picture and did the same time, 3 minutes. Perfect. This is probably a stupid question, so forgive me in advance! I usually rule out recipes immediately if they have ketchup, b/c I hate it. Does this have a ketchup taste at all when it's done?
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Post by gmcwife1 on Jul 16, 2016 3:45:53 GMT
So I just unpacked the IP and read the instructions and I seriously need an IP 101 course. I don't even see the instructions in the User Manual to do a water test. And can I submerse the lid? I just can't submerse the housing right? Also, the manual says not to cook certain foods in the pressure cooker such as oatmeal. I could have sworn people are cooking oatmeal on the IP or do you just cook it on a different setting? ETA: Found the instructions on page 17 of the book. the water test is somewhere in the first three or four pages; it's on a righthand page at the bottom, IIRC. Basically you add some water (don't add 3 liters like I did, or else it will take forever!! I wish I had read these threads beforehand, but oh, well...) and set it on 'steam' set for 2 minutes to make sure your IP pressurizes and then turns to 'warm' like it's supposed to. I must say, the manual leaves a little to be desired, in my opinion; the information is a bit disjointed in the way it's arranged and the pages / print are waaaay to small for my taste! (for my blind-as-a-bat, need reading glasses on top of my contact lenses, eyesight, anyway... I actually ended up just taking off my glasses and holding the book an inch away from my face to read it, lol!) Anyway, I think the answer to your oatmeal question is just to be careful not to overfill the IP so the release valve thingamajig doesn't accidentally get clogged up, and to be careful if you do the 'quick release' because it might actually spew oatmeal out of the valve along with the steam. eta: see, it IS a weird manual, for the very first test to be on page 17, lol!! (I think I need to clean my glasses, 'cause I could swear I did NOT see your update!) Not your fault not being able to catch every tip beforehand There is so much info out there. I started watching youtube videos with dh and one of the intro ones was 30 minutes or so! I know we'll all get it it just feels like we joined class halfway through and have a lot of notes to sift through to get up to speed
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Post by jenjie on Jul 16, 2016 4:51:03 GMT
I made rice pudding in mine today and it came out *so* good. And easy. It's currently cooling in the fridge. I wonder if we will be able to wait until it's cool to eat it! I want to make rice pudding. What kind of rice did you use? I have uncle Ben's converted rice and basmati rice. Will either of them work?
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Post by peajays on Jul 16, 2016 12:25:32 GMT
jenjie it will work, but not be as creamy as you'd like. Typically you'd want a short grain arborio rice, there is more starch in the rice which gives it a creamier texture.
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Post by jenjie on Jul 16, 2016 12:48:47 GMT
jenjie it will work, but not be as creamy as you'd like. Typically you'd want a short grain arborio rice, there is more starch in the rice which gives it a creamier texture. Thanks I'll look for that.
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johnnysmom
Drama Llama
Posts: 5,682
Jun 25, 2014 21:16:33 GMT
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Post by johnnysmom on Jul 16, 2016 14:18:46 GMT
I really need to start using mine more. I've had it for a month and only used it 4 or 5 times, and half of those were for rice I've got a pig's ass pork butt in my fridge for dinner tonight. It's 10:15 and I'm not freaking out that it's not in the crock pot yet.....I figure I've got several hours before I need to start cooking it. Off to search for instructions on pulled pork, I know it's in one of these threads. ETA: I think I'm gonna go with this recipe.....bacon, and alcohol, how can it not be good? cookpad.com/us/recipes/675312-nyfrb-shredded-pork-instant-pot?ref=search
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Post by keknj on Jul 16, 2016 14:43:39 GMT
Yes, I used aborrio rice. I also used 3/4 heavy cream because I only had 2% milk and the recipe called for whole. The chilled rice was *way* too thick. I'm going to try using 1/2 cream and 1/2 2% next time. It tasted great, just too thick.
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Post by elaine on Jul 16, 2016 14:54:36 GMT
I really need to start using mine more. I've had it for a month and only used it 4 or 5 times, and half of those were for rice I've got a pig's ass pork butt in my fridge for dinner tonight. It's 10:15 and I'm not freaking out that it's not in the crock pot yet.....I figure I've got several hours before I need to start cooking it. Off to search for instructions on pulled pork, I know it's in one of these threads. ETA: I think I'm gonna go with this recipe.....bacon, and alcohol, how can it not be good? cookpad.com/us/recipes/675312-nyfrb-shredded-pork-instant-pot?ref=searchThat looks tasty!
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Post by dualmaestra on Jul 16, 2016 15:33:37 GMT
I've had my IP 3 days and made something each day in it. Yesterday I tried the rice pudding, I used regular white rice. Next time I would probably add a minute more to cooking time, I followed this recipe: rice puddingThis morning I tried quinoa breakfast. It was fast, not sure I would make it again. It was the first time I had quinoa for breakfast and thought it would taste more like oatmeal . Again very easy but next time I will try steel cut oatmeal in it.
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Post by elaine on Jul 16, 2016 15:34:52 GMT
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