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Post by crimsoncat05 on Jul 18, 2016 2:31:35 GMT
I'm glad everyone understood what I was trying to say with my post; like I said, I've been thinking about the whole 'cooking' thing for quite a while, and hopefully this will change my thinking about it for the better.
BUT: Well, so the weekend didn't work out quite as planned... the only thing I've done so far in the IP is boil some eggs, and that's pretty much just because I couldn't stand it any longer; I had to do SOMETHING with it!! LOL!! (I don't even like boiled eggs; my BF does, though, and always complains about how hard they are to peel. Not the IP ones, though!)
I didn't feel good on Friday so I went right to bed after I got home from work-- Saturday we went out and had a late lunch at a new-to-us restaurant that was a bit of a disappointment. This morning we went to the brunch buffet at the local casino to make up for yesterday's disappointment (I know, I'm supposed to be cooking at home instead of going out... lol). So, the first actual MEAL using the IP will be tomorrow night- I SWEAR!! And I will continue collecting tips and recipes.
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Post by gmcwife1 on Jul 18, 2016 4:52:13 GMT
I'm glad everyone understood what I was trying to say with my post; like I said, I've been thinking about the whole 'cooking' thing for quite a while, and hopefully this will change my thinking about it for the better. BUT: Well, so the weekend didn't work out quite as planned... the only thing I've done so far in the IP is boil some eggs, and that's pretty much just because I couldn't stand it any longer; I had to do SOMETHING with it!! LOL!! (I don't even like boiled eggs; my BF does, though, and always complains about how hard they are to peel. Not the IP ones, though!) I didn't feel good on Friday so I went right to bed after I got home from work-- Saturday we went out and had a late lunch at a new-to-us restaurant that was a bit of a disappointment. This morning we went to the brunch buffet at the local casino to make up for yesterday's disappointment (I know, I'm supposed to be cooking at home instead of going out... lol). So, the first actual MEAL using the IP will be tomorrow night- I SWEAR!! And I will continue collecting tips and recipes. Maybe tomorrow will be the first time for both of us! I cooked yesterday for my dad but went with what I knew. And today I was out and busy. So tomorrow it is
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Post by anonrefugee on Jul 18, 2016 14:15:15 GMT
I must have instaPotitis. We'd smoked a brisket and at last minute DS wanted baked beans. I used sauté feature to brown bacon and sauté onions, added a bit of mustard and then my canned beans. I used it like a glorified hotplate, but it was already on the counter and convenient!
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AmandaA
Pearl Clutcher
Posts: 3,502
Aug 28, 2015 22:31:17 GMT
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Post by AmandaA on Jul 18, 2016 15:09:09 GMT
Well that was a close one... I was waiting for a credit from Amazon on a return to get some of my accessories. Went to load my cart and there were only 4 tongs left And the paperback version of the cookbook that was recommended is sold out (but still found in stock at Barnes & Noble online for a reasonable price luckily). Better round up the rest of my accessories before it is too late!
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Deleted
Posts: 0
May 17, 2024 23:01:41 GMT
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Post by Deleted on Jul 18, 2016 16:20:20 GMT
So pans to go inside of the IP.... Besides cheesecake, what else do you use them for? Love cheesecake but trying to decide if I will really use these. I have seen two different versions linked... Traditional 7" springform and the set of 2 stacking pressure cooker desert pans. Can anyone help me out with the pros and cons of either? Thanks! elaine, we should have an IP recommended tools thread so it's all in one place. Do you or another pea want to start one or I can when I return from work today?
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Post by anonrefugee on Jul 18, 2016 16:45:35 GMT
So pans to go inside of the IP.... Besides cheesecake, what else do you use them for? Love cheesecake but trying to decide if I will really use these. I have seen two different versions linked... Traditional 7" springform and the set of 2 stacking pressure cooker desert pans. Can anyone help me out with the pros and cons of either? Thanks! elaine, we should have an IP recommended tools thread so it's all in one place. Do you or another pea want to start one or I can when I return from work today? There was one, earlier in the month, maybe even June. I'm standing in a checkout line, will try to search and link soon.
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imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
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Post by imsirius on Jul 18, 2016 16:47:02 GMT
Morning!!! What a great day!! This morning I peeled and cubed some potatoes and put them on the trivet (don't have a steamer yet that fits!) and then I nestled five eggs into the potatoes on top. Cooked at high pressure for 4 minutes with QR and they were PERFECTLY done!! The eggs were amazing. I cooled them and then made a potato salad for tonight's dinner. It took me all of maybe 20 minutes start to finish!!! I'm hooked!! Tonight I'm grilling boneless chicken unless it rains, then it's going in the IP.
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Post by anonrefugee on Jul 18, 2016 16:49:28 GMT
So pans to go inside of the IP.... Besides cheesecake, what else do you use them for? Love cheesecake but trying to decide if I will really use these. I have seen two different versions linked... Traditional 7" springform and the set of 2 stacking pressure cooker desert pans. Can anyone help me out with the pros and cons of either? Thanks! elaine, we should have an IP recommended tools thread so it's all in one place. Do you or another pea want to start one or I can when I return from work today? I didn't think that would be so easy: 2peasrefugees.boards.net/thread/43472/pressure-cooker-gadgets-thread?page=1#post-1213633Sorry for clumsy link. I btt'd it, has "gadgets" in title. Hope this is close to what you were thinking!
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Deleted
Posts: 0
May 17, 2024 23:01:41 GMT
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Post by Deleted on Jul 18, 2016 16:54:59 GMT
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mochi
Full Member
Posts: 449
Jun 26, 2014 1:45:16 GMT
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Post by mochi on Jul 18, 2016 17:17:30 GMT
Has anyone tried making steel cut oats in the IP? The recipes I have come across vary quite a bit. Thanks!
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Post by jenjie on Jul 18, 2016 17:45:05 GMT
Has anyone tried making steel cut oats in the IP? The recipes I have come across vary quite a bit. Thanks! They were the first thing I made in the IP. I got it out of a cookbook. I'll post the recipe a bit later. I'm just finishing my lunch and have to pay bills after.
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Post by gale w on Jul 18, 2016 18:45:43 GMT
Well that was a close one... I was waiting for a credit from Amazon on a return to get some of my accessories. Went to load my cart and there were only 4 tongs left And the paperback version of the cookbook that was recommended is sold out (but still found in stock at Barnes & Noble online for a reasonable price luckily). Better round up the rest of my accessories before it is too late! There are more from different sellers. I did a search for someone on fb and came up with at least 2 listings that were for 2 tongs at a cheaper price than I paid for the one. It was the exact same photo so I think they're the same ones. I might order spares in case one is dirty and I need another.
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Post by iteach3rdgrade on Jul 18, 2016 22:58:33 GMT
I survived the water test! Now I have to decide what to try first. I don't eat hardboiled eggs, but they seem like something that'd be easy to try.
Are Brats easy?
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Post by elaine on Jul 18, 2016 23:07:53 GMT
I survived the water test! Now I have to decide what to try first. I don't eat hardboiled eggs, but they seem like something that'd be easy to try. Are Brats easy? I think that Brats are one of those things that are better on the grill. What other types of meat do you like? Or rice?
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Post by iteach3rdgrade on Jul 18, 2016 23:33:35 GMT
I survived the water test! Now I have to decide what to try first. I don't eat hardboiled eggs, but they seem like something that'd be easy to try. Are Brats easy? I think that Brats are one of those things that are better on the grill. What other types of meat do you like? Or rice? Ok. We like all meats. I had read about brats so I thought they'd be ok to try. I don't want to ruin them though. I could try rice another night.
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Post by elaine on Jul 19, 2016 0:01:40 GMT
I think that Brats are one of those things that are better on the grill. What other types of meat do you like? Or rice? Ok. We like all meats. I had read about brats so I thought they'd be ok to try. I don't want to ruin them though. I could try rice another night. I don't think you'd ruin them - I just like them with a crisp skin and you won't get that in a pressure cooker. But if there is a recipe you want to try, and you aren't looking for that crunch when you bite into them, go for it!
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Post by elaine on Jul 19, 2016 0:12:46 GMT
Thank you! And thanks for being so patient and helpful with all of us!! I can't decide what to make lol. I have chicken thighs with legs attached or pork chops. How about this from the Great Big Pressure Cooker Cookbook: I made this tonight. I had 8 smaller boneless chops - they sell most of them boneless here. I doubled the sauce ingredients. I added 1 teaspoon of fresh grated ginger, 2 teaspoons of onion flakes (I didn't have scallions),1 teaspoon of crushed red pepper flakes and used 8 cups of broccoli florets. It turned out great! As I was plating things and cutting the meat for my kids, I thickened the remaining sauce with cornstarch in the pot set on sauté. I served it all with basmati rice. No leftovers!
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Post by iteach3rdgrade on Jul 19, 2016 0:22:50 GMT
Is there anything that can be substituted for a 6 inch metal pan? I didn't order one and apple crisp seems easy enough to try. I have metal bowls, but they are deeper.
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Post by keknj on Jul 19, 2016 0:34:14 GMT
I made a pot roast tonight and it tasted great, but it was tough and dry. It was my (and the meats) fault. All the store had was an eye of round roast. No chuck. It should have been roasted, not pressure cooked. It was good with lashings of gravy.
I have a chocolate Cheesecake in there right now. I used 5 different devices to make it, the Blendtec to crunch up the crackers, the microwave to melt butter and chocolate, the kitchen aide to mix the batter, the electric kettle to boil the water and, finally, the IP to cook the cake! DH was laughing at me.
Now I have to wait until tomorrow to try the Cheesecake. The batter was amazing so the cake must be as well!
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Post by elaine on Jul 19, 2016 0:45:27 GMT
Is there anything that can be substituted for a 6 inch metal pan? I didn't order one and apple crisp seems easy enough to try. I have metal bowls, but they are deeper. You could use a bowl. You can also use Pyrex or Corelle - so a glass or ceramic casserole would work too.
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Post by blarneygirl on Jul 19, 2016 0:58:54 GMT
My Instant Pot arrived today I've been collecting recipes from the web, but I would love a cookbook or two (I'd love one with some good vegetarian recipes). I know some have been mentioned in one of these threads, but I can't find where. Anyone care to share any books you like?
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Post by katiekaty on Jul 19, 2016 1:08:53 GMT
Is there anything that can be substituted for a 6 inch metal pan? I didn't order one and apple crisp seems easy enough to try. I have metal bowls, but they are deeper. Use a round glass baking dish with or without the lid that fits inside.
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Post by ellewood on Jul 19, 2016 1:39:19 GMT
I have been using the crap out of my IP! Yesterday, I made mashed potatoes to go with a rotisserie chicken we got at costco. Rough chopped potatoes, filled it all the way up with a few cups of water (held up potatoes on the trivet but I don't think that's necessary). I mashed some and saved some to make potato salad for dinner tonight- pulled pork in 75 minutes! So easy! My boyf LOVED it (I would not normally make pork).
I was getting worked up about making an entire meal in one in mine, but I'm beginning to think it's particularly good at batch cooking. Make a ton of pulled chicken for salads + tacos, or a bunch of rice for stir fry then fried rice later in the week. I am def getting my money's worth!
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Post by iteach3rdgrade on Jul 19, 2016 1:58:30 GMT
Is there anything that can be substituted for a 6 inch metal pan? I didn't order one and apple crisp seems easy enough to try. I have metal bowls, but they are deeper. You could use a bowl. You can also use Pyrex or Corelle - so a glass or ceramic casserole would work too. That's good to know. Thank you! I wasn't sure about glass or ceramic. I do have some ceramic that would fit. I went ahead and used the bowl that was fairly shallow. I'll report back. We'll see. You are going to have a full-time job answering our questions. ETA: It isn't that great. I added too much salt, but the ingredients didn't blend together well. The apples didn't get as soft as expected. I used regular oats, but I wonder if instant would have been better. And then there's the bowl issue. Maybe it would have cooked differently in a shallow 6 inch pan.
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Peamac
Pearl Clutcher
Refupea # 418
Posts: 4,218
Jun 26, 2014 0:09:18 GMT
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Post by Peamac on Jul 19, 2016 3:02:39 GMT
I made risotto with smoked salmon tonight. Last night DH and I were watching a cooking show and I had to explain to him what risotto was (and we had some leftover smoked salmon from BIL that needed to be used up). We didn't have peppercorns, but it still turned out well.
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Post by bbkeef on Jul 19, 2016 17:27:50 GMT
I did my water test last night, then steamed some eggs. They turned out perfectly! Tonight I am attempting baby back ribs
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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 Jul 19, 2016 17:48:36 GMT
Just reminder to you guys to check your local library for pressure cooker cookbooks as well. My local library had a couple of really good ones I checked out. I copied a few recipes from them before I returned them. Sometimes I find a lot of cookbooks have way more recipes in them that I would not cook. If I find a book I checked out has a ton of good recipes, I'll go to Amazon and order it for my own. Great thread, so much more fun now that more Refupeas have an IP!
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marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
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Post by marianne on Jul 19, 2016 18:08:30 GMT
I've got beef stock going in mine right now... another 45 mins plus natural release time to go. I used roasted beef bones, veggies, and seasonings and cooked it on manual for 120 mins per a recipe I found online. I'm soooo anxious to see how it turns out! If it turns out well, what a great method it will be versus umpteen hours in the crockpot. I'll report back later.
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Post by littlemama on Jul 19, 2016 19:00:04 GMT
I survived the water test! Now I have to decide what to try first. I don't eat hardboiled eggs, but they seem like something that'd be easy to try. Are Brats easy? I think that Brats are one of those things that are better on the grill. What other types of meat do you like? Or rice? This is what I am testing my IP with tomorrow and I was worried about that. I want to do them in the IP for the beer braising, but was worried about them tasting "boiled". Hmmmmm, what to do... I'm also making mac and cheese in the IP tomorrow.
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Post by crimsoncat05 on Jul 19, 2016 19:22:42 GMT
about brats: we always simmer them on the stove with the beer, onion, and peppers until they're fully cooked and thenjust finish them off on the grill for the char and grill marks. That way the brats aren't overly dry, like they could be if they were totally cooked on the grill; we think they turn out nice doing it that way. So you could do that-- just a small touch of grilling at the end for looks. I used the IP last night for dinner for the first time, and it was (sort of) successful: One major thing, though-- The more I look at the manual that came with it, the crappier I think that instruction manual is!! (please let me know if it's just me, or if other people agree???) I think I'll just have to take my own notes and write up a 'cheat sheet' for settings, etc. from the things people here say. Anyway- I did frozen tilapia filets in the oven with seasonings My BF: "wait; I thought you were going to cook everything in the pressure cooker!" Me: uhhh-- no; not everything. But it'll still be quicker! so I add water, put the broccoli and corn in it, and... what setting? I'm steaming the veggies, so I choose 'steam' I guess. (the book doesn't really say; it just gives the time) 10 minutes later, it's still not up to pressure-- what the heck? I open the lid, the veggies aren't cooked, then finally figure out-- by looking at a different cookbook-- that I should have put it on 'pressure' and just set the time. (?!?!? *&&%! manual!!) By now, the fish is almost done... Re-set the pressure cooker, press the button again, and wait etc. etc. and by the time the vegetables were done, the fish was long since out of the oven. Long story short, the broccoli was really mush, the corn wasn't quite cooked, but dinner was still served in under an hour and before 7 pm (which is good for me, on a weekday). So, there's some fine-tuning to do, but I like it!! And thanks to moodyblue , I can finally use that darn 'Chinese sex handle' lol!! (that's what my BF calls it, after reading the directions)
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