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 20, 2016 18:52:13 GMT
Oh, I'm so glad it came out well for you, Marianne. I've never attempted beef stock before. I feel silly asking, but what kind and where do you get the bones to roast? Do you go to the butcher and ask? Or do you save beef bones from meals? What is your technique? Don't feel silly - that's how we learn! Anyway, I get the bones from the grocery store because we don't usually have a lot of leftover beef bones; sometimes they have them out, if not I just ask for soup/marrow bones, preferably cut up. If you do have a butcher, marrow/knuckle and some meaty bones make the best stock. This time I started out with about 2.5 pounds of bones. I smear some tomato paste on the bones and roast them @400 degrees for about an hour or so. Midway through the roasting, I turn the bones over and toss in some chunked up veggies - onion, carrots, celery - and let them roast too. Then I dump it all in the pot, deglaze the roasting pan with a little water, and put that in the pot too. I add a tablespoon of cider vinegar (which helps leach the minerals/nutrients from the bones) and enough water to cover the bones by 2-3 inches (I used about 10 cups for this batch,) add some peppercorns, bay leaves, and this time I added some fresh thyme from my herb pots. I usually don't salt my stock, chicken or beef, preferring to flavor when/if needed while cooking with it. Normally, I would cook this on low in my crockpot all day, for hours and hours and hours. In the IP, I pushed the manual button, increased the time to 120 mins (I may do it longer next time) and let 'er rip. Oh, and I started out with warmer water so it wouldn't take so long to get up to pressure. I let it depressurize with the natural pressure release (which took quite a while.) Then I strain the big stuff out, and let it cool in the fridge overnight so the grease hardens and rises to the top and you can skim it right off. I heat it a bit after degreasing and strain again with cheesecloth to get any stray, tiny bits out. I know it sounds time consuming, but it's really quite worth it and so much better than store bought. The IP definitely cuts down on the time; while this batch isn't as rich, gelatin-wise as I'm used to, it still produced a dark flavorful beef stock that works for me! I think I covered everything; if not, ask again!! lol
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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 20, 2016 19:01:00 GMT
jenjie Thank you so much for that recipe! I tried another one & it was a complete disaster! I need to pick up some more oats, but I will report back. Thanks again!
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Post by keknj on Jul 20, 2016 19:56:55 GMT
How long should I cook bone-in chicken breasts? I've Googled, but all I can find is for boneless. I'm planning on lime cilantro chicken for dinner.
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Post by elaine on Jul 20, 2016 20:55:08 GMT
How long should I cook bone-in chicken breasts? I've Googled, but all I can find is for boneless. I'm planning on lime cilantro chicken for dinner. 15-20 minutes.
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Post by elaine on Jul 20, 2016 21:08:49 GMT
I made Hamburger Stroganoff tonight - I modified the recipe so here it is with my changes. 3 out of my 4 family members loved it. Pressure Cooker Hamburger Stroganoff Beef, Pressure cooker Source modified recipe originally from Cookpad.com INGREDIENTS 1 pound ground beef 1 tsp garlic, minced 1 cup onion, diced 16 ounces fresh mushrooms, sliced 1 can cream of mushroom soup 2 cups beef broth 1/4 cup dry white wine 3 cups penne pasta, uncooked 1 teaspoon thyme 1 teaspoon black pepper 1-1/2 tsp garlic salt 4 ounces cream cheese, room temperature 1/2 cup sour cream 2 tsp lemon juice 2 cups fresh asparagus cut into 2" pieces DIRECTIONS Set your pressure cooker on the brown setting. Brown the ground beef with the garlic and onion. Drain off the excess fat. Stir in the mushrooms, cream of mushroom soup, beef broth, white wine, penne, thyme, garlic salt and pepper. Place the lid on pressure cooker and lock in place. Pressure cook for 6 minutes on high. Manually release the pressure and remove the lid. Add the asparagus and stir. Lock the lid and set for 0 minutes at high pressure. Quick release the pressure. Remove the lid. Fold in cream cheese until melted; then stir in the sour cream. Finally, add the lemon juice and stir. Dish up in pasta bowls and serve topped with fried onions for crunch (optional). I want to make this but 3 cups of penne sounds like a lot! I wonder if I could sub rotini. I usually use egg noodles for beef stroganoff but those cook way too quickly. I also only have sour cream but I think I could sub that pretty easily. eta: I also don't have or use any cream soups. I wonder if making my own substitute would work? My kids aren't mushroom fans so I'd just leave those out altogether (I know, I know-stroganoff should have mushrooms). In my family, 3 cups of penne gets eaten at one meal, but I have teen boys. I think that sour cream only would be fine. And if you make your own cream of substitute, that should work, I would think. You may have to thicken with flour or cornstarch a little after it is cooked. As to omitting the mushrooms, I would be kicked out of the family if I did that. If you try it, let us know!
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Post by MsChiff on Jul 20, 2016 21:25:39 GMT
Would you please share how you cooked these? I happen to have fresh zucchini and yellow squash and am dying to try my new spiralizer I got on Amazon Prime day. Ok I just cooked it again. For you. This time I did it in a steamer basket on STEAM for zero minutes. It was a little softer than I would like. Maybe less water than I used would help shorten cooking time and make a difference. Last time I used a container that didn't have steamer holes. With a lid. On top of a trivet with water underneath. It had not cooked enough. Somewhere there needs to be a happy medium. Thank you!
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Post by keknj on Jul 20, 2016 21:37:26 GMT
Thank you Elaine. Tragedy has struck my IP. I accidentally poured water in the base instead of the pot. I may have killed it. I have to wait 72 hours to find out. It has to dry out. Ugh.
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Post by crimsoncat05 on Jul 20, 2016 21:49:50 GMT
ohhhh, nooooooooooo!!!!!
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Post by elaine on Jul 20, 2016 21:50:03 GMT
Thank you Elaine. Tragedy has struck my IP. I accidentally poured water in the base instead of the pot. I may have killed it. I have to wait 72 hours to find out. It has to dry out. Ugh. Oh NO!!!!!! The Horror! Can you pour dry rice into the base to help absorb water?
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Post by keknj on Jul 20, 2016 21:56:34 GMT
Support laughed at me and said that it happens a lot. I had to turn it upside down and take the cover off the bottom to help air flow dry things out. I'm practically in tears. My meal plans for the next four days all include the IP.
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Post by crimsoncat05 on Jul 20, 2016 22:03:04 GMT
awww, that sucks! I hope it dries out and that it's okay. (restaurants or take-out for the next couple days, perhaps?? )
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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 20, 2016 22:09:40 GMT
Thank you Elaine. Tragedy has struck my IP. I accidentally poured water in the base instead of the pot. I may have killed it. I have to wait 72 hours to find out. It has to dry out. Ugh. Oh nooooo! What a bummer! I'm so sorry... hope you can make it all better again!
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Post by keknj on Jul 20, 2016 22:20:43 GMT
OMGOODNESS ladies I have an IP guardian angel looking after me. I had the pot plugged into a GFCI outlet! We use an 8 plug adapter (for all the appliances, but nothing is used at the same time, just for convenience) in the outlet so I had forgotten it was there. We reset the switch and my precious IP lit back up like the queen of appliances she is. She is currently running a water test to make sure she is ok. A weight has lifted off of my shoulders.
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Post by ~KellyAnn~ on Jul 20, 2016 22:38:28 GMT
I am making beef stroganoff and followed the recipe - after browning and sauteing the meat, set it for meat/high pressure/35 minutes, then quick release. I tried a piece of meat and although it's cooked, it's still chewy. Since there's a lot of liquid, I decided to cook it for 15 more minutes. Sure hope it comes out tender.
I'm the world's worst cook, but the IP hard boiled eggs and salsa chicken made into burritos were excellent.
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moodyblue
Drama Llama
Posts: 6,178
Location: Western Illinois
Site Supporter
Jun 26, 2014 21:07:23 GMT
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Post by moodyblue on Jul 20, 2016 22:44:02 GMT
Support laughed at me and said that it happens a lot. I had to turn it upside down and take the cover off the bottom to help air flow dry things out. I'm practically in tears. My meal plans for the next four days all include the IP. They need something like a big red "STOP" printed inside of the thing!
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Post by elaine on Jul 20, 2016 23:06:45 GMT
OMGOODNESS ladies I have an IP guardian angel looking after me. I had the pot plugged into a GFCI outlet! We use an 8 plug adapter (for all the appliances, but nothing is used at the same time, just for convenience) in the outlet so I had forgotten it was there. We reset the switch and my precious IP lit back up like the queen of appliances she is. She is currently running a water test to make sure she is ok. A weight has lifted off of my shoulders.
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Post by elaine on Jul 20, 2016 23:28:51 GMT
I made the following pork stew tonight. Since I was winging it, and not sure how it would turn out, I didn't make a ton and all three of my guys were upset that there wasn't enough for seconds. So, I'll be doing it again.
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Post by crimsoncat05 on Jul 20, 2016 23:53:56 GMT
elaine -- ooh, yum!! that one will be tried, for sure! ETA: why does that recipe say anything about the racks in the oven?? I admit, I only skimmed it really quick, but it doesn't look like it says anything about the oven in the directions, at all.
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Post by elaine on Jul 21, 2016 0:12:36 GMT
elaine -- ooh, yum!! that one will be tried, for sure! ETA: why does that recipe say anything about the racks in the oven?? I admit, I only skimmed it really quick, but it doesn't look like it says anything about the oven in the directions, at all. That is because I started to take the directions from another of my recipes and didn't delete that part. It is gone now! Thanks.
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Post by monklady123 on Jul 21, 2016 0:24:15 GMT
My black beans from last night went around again this evening. This time we made "burrito bowls" (or "rice bowls"? I forget what dd called them) like from Chipoltle. Shredded lettuce, the beans, rice, avocado, cheese, sour cream, salsa.... yum. And, there are STILL beans left. lol. However ds isn't home. If he doesn't eat them then I have lunch tomorrow. Not bad for one bag of dried beans.
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Post by elaine on Jul 21, 2016 0:26:48 GMT
My black beans from last night went around again this evening. This time we made "burrito bowls" (or "rice bowls"? I forget what dd called them) like from Chipoltle. Shredded lettuce, the beans, rice, avocado, cheese, sour cream, salsa.... yum. And, there are STILL beans left. lol. However ds isn't home. If he doesn't eat them then I have lunch tomorrow. Not bad for one bag of dried beans. Burrito Bowls are a regular meal here now. You'll never be able to buy canned beans again.
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Post by crimsoncat05 on Jul 21, 2016 4:12:27 GMT
thanks for the reminder about the beans! I have to go to the grocery store tomorrow to get Kosher salt and dry white wine (for a curried cauliflower recipe I found; I'll post it if it turns out good), and want to also pick up the fixin's for the black beans, along with regular rice, cilantro, etc. to make burrito bowls this weekend. Ooh, and I also just cooked a couple chicken breasts, too, for a chicken curry dish-- so all I have to do is mix taco seasoning with some of it and that can go with the beans / burrito bowl stuff, too... I suddenly think I have meals set for the next few days!! (my BF has an extra can of Guinness that is now earmarked for the pork stew- yum! thanks for answering the question about the oven in that recipe, elaine.)
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Post by gale w on Jul 21, 2016 4:46:26 GMT
The stroganoff recipe was a success! Everyone liked it okay and it was sooooo much easier than doing the sauce and the noodles in two separate pans. I did a very simple version of it since I didn't have some of the ingredients and I didn't use cream soup. I used this recipe for the cream soup part. I had ground beef already browned and in the freezer so I did the cream soup substitute first and then added everything else. I left out the onions and used 1 cup of sour cream at the end. I also just used the 1.5 tsp of garlic salt and left out the garlic at the beginning. Oh and I used only 1 lb of browned ground beef. For veggies I made roasted zucchini in the ninja. Cubed it, added some olive oil and fox point seasoning, and roasted it at 400 for about 30 min, stirring occasionally. Thanks elaine!
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Post by underwatermama on Jul 21, 2016 5:22:38 GMT
I made the creamy chicken and wild rice soup tonight - It was pretty awesome. And that saute function on the pot? It's like turbo saute! I also made a cheesecake today, but am waiting until tomorrow to slice into it.
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Post by iteach3rdgrade on Jul 21, 2016 5:26:19 GMT
I made the creamy chicken and wild rice soup tonight - It was pretty awesome. And that saute function on the pot? It's like turbo saute! I also made a cheesecake today, but am waiting until tomorrow to slice into it. The soup looks yummy! I'll have to try that!
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Post by monklady123 on Jul 21, 2016 10:43:27 GMT
The stroganoff recipe was a success! Everyone liked it okay and it was sooooo much easier than doing the sauce and the noodles in two separate pans. I did a very simple version of it since I didn't have some of the ingredients and I didn't use cream soup. I used this recipe for the cream soup part. I had ground beef already browned and in the freezer so I did the cream soup substitute first and then added everything else. I left out the onions and used 1 cup of sour cream at the end. I also just used the 1.5 tsp of garlic salt and left out the garlic at the beginning. Oh and I used only 1 lb of browned ground beef. For veggies I made roasted zucchini in the ninja. Cubed it, added some olive oil and fox point seasoning, and roasted it at 400 for about 30 min, stirring occasionally. Thanks elaine ! I'm afraid even to ask this question....but.....but.... this ninja thing.... Yes, I've seen all of you talking about it and saying what you've cooked in it. But -- suddenly I paid attention here. Roasted zucchini sounds yummy. I HATE turning on my oven to roast vegetables. Hate it. Is this Ninja something I need? omg... off to look at Amazon. eta: Back from Amazon where I put "ninja air fryer" into the search bar but nothing came up (and putting in just "ninja" gets me Teenage Mutant Ninja Turtles, lol). I put in "air fryer" and lots came up. Go ahead and enable me by telling me what you're using. oy...
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Post by elaine on Jul 21, 2016 13:40:01 GMT
The stroganoff recipe was a success! Everyone liked it okay and it was sooooo much easier than doing the sauce and the noodles in two separate pans. I did a very simple version of it since I didn't have some of the ingredients and I didn't use cream soup. I used this recipe for the cream soup part. I had ground beef already browned and in the freezer so I did the cream soup substitute first and then added everything else. I left out the onions and used 1 cup of sour cream at the end. I also just used the 1.5 tsp of garlic salt and left out the garlic at the beginning. Oh and I used only 1 lb of browned ground beef. For veggies I made roasted zucchini in the ninja. Cubed it, added some olive oil and fox point seasoning, and roasted it at 400 for about 30 min, stirring occasionally. Thanks elaine ! I'm afraid even to ask this question....but.....but.... this ninja thing.... Yes, I've seen all of you talking about it and saying what you've cooked in it. But -- suddenly I paid attention here. Roasted zucchini sounds yummy. I HATE turning on my oven to roast vegetables. Hate it. Is this Ninja something I need? omg... off to look at Amazon. eta: Back from Amazon where I put "ninja air fryer" into the search bar but nothing came up (and putting in just "ninja" gets me Teenage Mutant Ninja Turtles, lol). I put in "air fryer" and lots came up. Go ahead and enable me by telling me what you're using. oy... It is the Ninja 4-1. The Air Fryer is something else. The best place for the Ninja 4-1 is on QVC when it is a TSV.
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Post by monklady123 on Jul 21, 2016 13:57:51 GMT
I'm afraid even to ask this question....but.....but.... this ninja thing.... Yes, I've seen all of you talking about it and saying what you've cooked in it. But -- suddenly I paid attention here. Roasted zucchini sounds yummy. I HATE turning on my oven to roast vegetables. Hate it. Is this Ninja something I need? omg... off to look at Amazon. eta: Back from Amazon where I put "ninja air fryer" into the search bar but nothing came up (and putting in just "ninja" gets me Teenage Mutant Ninja Turtles, lol). I put in "air fryer" and lots came up. Go ahead and enable me by telling me what you're using. oy... It is the Ninja 4-1. The Air Fryer is something else. The best place for the Ninja 4-1 is on QVC when it is a TSV. Thanks. I did actually find it on Amazon when I finally realized I needed to type "4-1" along with "Ninja". lol. But, the only one that came up said "factory refurbished". Is it not sold anymore? Or is there a more recent version? I've never even heard of this appliance (before the Peas I mean) but if I could roast vegetables in it and not turn on the oven maybe I need it. lol
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Post by agengr2004 on Jul 21, 2016 14:23:29 GMT
Newbie question here - can you cook frozen chicken in it? In sauce? and is it the same 15 or 20 minutes or do you need more time. TIA!
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Post by monklady123 on Jul 21, 2016 14:35:42 GMT
Newbie question here - can you cook frozen chicken in it? In sauce? and is it the same 15 or 20 minutes or do you need more time. TIA! Come on over to the new thread that Elaine just started and ask there. This one will start dropping off the first page as more people will be posting over there. (I'm a newbie too so I can't answer your question specifically, although I know I've seen people say they put frozen chicken straight in the pot.)
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