|
Post by elaine on Aug 22, 2016 5:11:27 GMT
You MUST let us know how it worked for you. I made a gallon's worth of milk batch yesterday. We haven't tried the yogurt I made on Friday yet. I picked up one of the jars in the refrigerator today and shook it around and it seems soupy. I don't think I let it strain enough so it didn't get thick? elaine - how long do you let your yogurt strain for it to get to greek yogurt/thick consistency? I think I strained mine for maybe an hour? I strain it for 2-4 hours on the counter, or overnight (6-8 hours) in the fridge. One hour is pretty short. I drain off about 6 full cups of whey for 1 gallon of milk turned into yogurt.
|
|
|
Post by Ryann on Aug 22, 2016 5:14:15 GMT
We haven't tried the yogurt I made on Friday yet. I picked up one of the jars in the refrigerator today and shook it around and it seems soupy. I don't think I let it strain enough so it didn't get thick? elaine - how long do you let your yogurt strain for it to get to greek yogurt/thick consistency? I think I strained mine for maybe an hour? I strain it for 2-4 hours on the counter, or overnight (6-8 hours) in the fridge. One hour is pretty short. I drain off about 6 full cups of whey for 1 gallon of milk turned into yogurt. Oh wow, yeah I definitely didn't get anywhere near 6 cups of whey - more like 1 cup! Do you think it's too late at this point to try to strain it again or is it a lost cause?
|
|
|
Post by elaine on Aug 22, 2016 5:18:06 GMT
I strain it for 2-4 hours on the counter, or overnight (6-8 hours) in the fridge. One hour is pretty short. I drain off about 6 full cups of whey for 1 gallon of milk turned into yogurt. Oh wow, yeah I definitely didn't get anywhere near 6 cups of whey - more like 1 cup! Do you think it's too late at this point to try to strain it again or is it a lost cause? Strain away! It will be fine. Just do it in the fridge now that it is cool. It should thicken up nicely.
|
|
|
Post by Ryann on Aug 22, 2016 5:23:07 GMT
Oh wow, yeah I definitely didn't get anywhere near 6 cups of whey - more like 1 cup! Do you think it's too late at this point to try to strain it again or is it a lost cause? Strain away! It will be fine. Just do it in the fridge now that it is cool. It should thicken up nicely. Wonderful. Thank you for sharing your expertise!
|
|
|
Post by monklady123 on Aug 22, 2016 10:16:16 GMT
Finally used my IP! I made ravioli with meat sauce and it was so simple and easy. I browned a pound of ground beef on sauté. I added 1 jar of Bertoli olive oil and garlic pasta sauce to IP. Then added 1/2 bag of frozen spinach and mozzarella ravioli (from Costco so it was a 3+ lb bag) and enough water to just cover. Cooked on high pressure 3 minutes. Quick release, then stirred in 1 cup thawed green peas and some Parmesan. Quick, easy and yummy. Not exactly "cooking" since I just added the ingredients to the pot, but not bad for my first run! Sounds like cooking to me! And it sounds yummy. SaveSave
|
|
|
Post by monklady123 on Aug 22, 2016 17:23:41 GMT
elaine , question for you about dried beans. If a recipe says to soak them for three hours (this is a recipe written for the pressure cooker) how much extra cooking time should I add if I don't want to soak them? The recipe says to cook for 50-60 minutes, after soaking for 3 hours. It's for baked beans. On the menu for this week: -- hot dogs and baked beans, just because I want to try baked beans in the IP lol -- pork chops with mushroom gravy, small potatoes, and peas (frozen peas just tossed in the microwave) -- I'm not telling dh about this one ahead of time because when I suggested beef stroganoff he said he thought that was a winter menu. But these pork chops also have a cream-style gravy, so I just won't mention it till he gets home from work and finds dinner waiting. hehe -- pasta with meat balls And yogurt! I'm going to try my first yogurt. eek... SaveSave
|
|
|
Post by sawwhet on Aug 22, 2016 18:17:57 GMT
I made BBQ ribs for lunch today. Dh was thrilled LOL. It's all about experimentation. I'm learning how to use the IP quickly and everything has been a success. I followed this video for ribs Rib recipe
ETA: I'm loving the IP. I'm going to try the yogurt recipe soon. Is there a great mac and cheese recipe?
|
|
|
Post by elaine on Aug 22, 2016 18:38:41 GMT
elaine , question for you about dried beans. If a recipe says to soak them for three hours (this is a recipe written for the pressure cooker) how much extra cooking time should I add if I don't want to soak them? The recipe says to cook for 50-60 minutes, after soaking for 3 hours. It's for baked beans. On the menu for this week: -- hot dogs and baked beans, just because I want to try baked beans in the IP lol -- pork chops with mushroom gravy, small potatoes, and peas (frozen peas just tossed in the microwave) -- I'm not telling dh about this one ahead of time because when I suggested beef stroganoff he said he thought that was a winter menu. But these pork chops also have a cream-style gravy, so I just won't mention it till he gets home from work and finds dinner waiting. hehe -- pasta with meat balls And yogurt! I'm going to try my first yogurt. eek... SaveSave I'd add 10 minutes to the cooking time. That is typically the difference between soaked and dried beans. As important, however, will be to add more liquid than the recipe asks for because the beans will soak up liquid as they rehydrate. I'd use beef or chicken stock.
|
|
|
Post by gale w on Aug 22, 2016 18:42:12 GMT
What are good recipes to make that can be made early and left on "keep warm" for a few hours? On Mondays I leave at 6 to take dd to dance and we don't get home until after 9. We've always gotten pizza because the pizza place was right near her dance studio but they moved to the other side of town.
Last week I did ham & beans early. What are some other good ones?
|
|
|
Post by monklady123 on Aug 22, 2016 18:49:05 GMT
elaine , question for you about dried beans. If a recipe says to soak them for three hours (this is a recipe written for the pressure cooker) how much extra cooking time should I add if I don't want to soak them? The recipe says to cook for 50-60 minutes, after soaking for 3 hours. It's for baked beans. On the menu for this week: -- hot dogs and baked beans, just because I want to try baked beans in the IP lol -- pork chops with mushroom gravy, small potatoes, and peas (frozen peas just tossed in the microwave) -- I'm not telling dh about this one ahead of time because when I suggested beef stroganoff he said he thought that was a winter menu. But these pork chops also have a cream-style gravy, so I just won't mention it till he gets home from work and finds dinner waiting. hehe -- pasta with meat balls And yogurt! I'm going to try my first yogurt. eek... SaveSave I'd add 10 minutes to the cooking time. That is typically the difference between soaked and dried beans. As important, however, will be to add more liquid than the recipe asks for because the beans will soak up liquid as they rehydrate. I'd use beef or chicken stock. The recipe says 3 cups water, for pre-soaked beans. How much more should I add? SaveSave
|
|
|
Post by elaine on Aug 22, 2016 18:50:58 GMT
I'd add 10 minutes to the cooking time. That is typically the difference between soaked and dried beans. As important, however, will be to add more liquid than the recipe asks for because the beans will soak up liquid as they rehydrate. I'd use beef or chicken stock. The recipe says 3 cups water, for pre-soaked beans. How much more should I add? SaveSaveCan you give me the whole recipe so that I can figure it out in total?
|
|
|
Post by monklady123 on Aug 22, 2016 18:54:10 GMT
The recipe says 3 cups water, for pre-soaked beans. How much more should I add? SaveSaveCan you give me the whole recipe so that I can figure it out in total? Here you go: Baked Beans
This will be for tomorrow. Today is that ravioli thing that someone mentioned in this thread. I messed around too much this afternoon and now don't have time to do the beans. But I'm heading to the store now and will buy the ingredients. SaveSave
|
|
|
Post by elaine on Aug 22, 2016 19:03:02 GMT
Can you give me the whole recipe so that I can figure it out in total? Here you go: Baked Beans
This will be for tomorrow. Today is that ravioli thing that someone mentioned in this thread. I messed around too much this afternoon and now don't have time to do the beans. But I'm heading to the store now and will buy the ingredients. SaveSaveI'd add another cup of water, since there isn't any other liquid. Although, I'd probably use either chicken or beef broth/stock for some of the liquid.
|
|
|
Post by candygurl on Aug 22, 2016 19:43:59 GMT
I made BBQ ribs for lunch today. Dh was thrilled LOL. It's all about experimentation. I'm learning how to use the IP quickly and everything has been a success. I followed this video for ribs Rib recipe
ETA: I'm loving the IP. I'm going to try the yogurt recipe soon. Is there a great mac and cheese recipe? The recipe from thisoldgal dot com is really good! Def not low cal or anything but yummy and easy to make!
|
|
|
Post by monklady123 on Aug 22, 2016 20:36:28 GMT
Here you go: Baked Beans
This will be for tomorrow. Today is that ravioli thing that someone mentioned in this thread. I messed around too much this afternoon and now don't have time to do the beans. But I'm heading to the store now and will buy the ingredients. SaveSaveI'd add another cup of water, since there isn't any other liquid. Although, I'd probably use either chicken or beef broth/stock for some of the liquid. Thanks! I'll give it a try tomorrow. Tonight is the ravioli but I got home and realized I forgot the ground beef. So I'm going to make it without it, just the ravioli, sauce, and peas. (and water). I think it will still be good, and the ravioli has cheese inside so I guess we don't need the meat. We will see..... SaveSave
|
|
oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
|
Post by oh yvonne on Aug 22, 2016 21:20:55 GMT
Ahhh! Caught up! What a great thread, and so many new recipes now that so many Refupeas have an IP now! I just got back from vacation. We had a full on kitchen at our hotel so I planned out some of our meals, and two meals planned around my IP. And I forgot to take it. I was going to make the Kahlua pulled pork recipe...I winded up putting it up in the oven instead and roasting it for 3 hours, but it was NOT fall apart tender like it would have been had I remembered the IP! I also had to make my steamed rice the old fashioned way on the stove. I was not happy. I even found a local Walmart to see if I could find a cheap pressure cooker but they didn't have any at all in stock. Glad to be home to my lovely IP. I'm excited to try some of these new recipes you all have shared! I made a big pot of bean soup when I got back and it was delicious! I used Bob's Red Mills vegetarian soup mix. First I took a couple of beef shanks and browned them on saute with some onion and s/p. I always keep beef shanks in the freezer. I prefer them to ham bones for my soups. After they were browned I covered with some beef stock and pc for about 30 minutes. I quick released and added the bean soup mix, some diced carrots and a carton of beef broth. I pc again for another 3o minutes and OMG the soup was crazy delicious. It was a perfect meal to have after vacation because I had everything in the pantry already and I didn't have to make a grocery store run. The fridge was bare pretty much so this meal was great to throw together.
|
|
|
Post by monklady123 on Aug 22, 2016 21:44:59 GMT
I forgot to tell you a funny story about those raw peanuts that we need to make the boiled peanuts. When I went to the store today I intentionally went to a different one, although still the same chain (Giant, for you locals). But this one is HUGE and I thought if any Giant would have raw peanuts this one would. So I'm wandering through the produce area and finally stopped and asked one of the produce guys. He looked like he was from the Philippines or Indonesia....somewhere like that. He said "oh I'm sorry we don't carry those. What do you want to do with them? Most Americans don't like raw peanuts." I said "oh no, there are a lot of us who like them! We make boiled peanuts!" hahahahaha I almost invited him to this board. hehehehe Anyway....he suggested I go down to a Food Lion that's not too far from me, in an area with a lot of immigrants. Don't know why I didn't think of that sooner! lol. Definitely closer than Walmart. The only problem with going to that Food Lion -- I know, because I've been in there once before -- is that they have so many exotic (to me anyway) foods and ingredients that I will not be able to get in there and back out with only peanuts.
|
|
|
Post by crazy4scraps on Aug 22, 2016 21:46:49 GMT
I want to make some beef short ribs in the Instant Pot and want to try making it with some sweet Asian BBQ 30 minute marinade I bought. It's pretty liquidy, would you add more water to the pot besides the marinade? It's a 12 oz bottle.
|
|
|
Post by elaine on Aug 22, 2016 22:44:09 GMT
This is cooking in my IP right now!
|
|
|
Post by elaine on Aug 22, 2016 22:48:49 GMT
I forgot to tell you a funny story about those raw peanuts that we need to make the boiled peanuts. When I went to the store today I intentionally went to a different one, although still the same chain (Giant, for you locals). But this one is HUGE and I thought if any Giant would have raw peanuts this one would. So I'm wandering through the produce area and finally stopped and asked one of the produce guys. He looked like he was from the Philippines or Indonesia....somewhere like that. He said "oh I'm sorry we don't carry those. What do you want to do with them? Most Americans don't like raw peanuts." I said "oh no, there are a lot of us who like them! We make boiled peanuts!" hahahahaha I almost invited him to this board. hehehehe Anyway....he suggested I go down to a Food Lion that's not too far from me, in an area with a lot of immigrants. Don't know why I didn't think of that sooner! lol. Definitely closer than Walmart. The only problem with going to that Food Lion -- I know, because I've been in there once before -- is that they have so many exotic (to me anyway) foods and ingredients that I will not be able to get in there and back out with only peanuts. Do you have any of the large Asian grocery stores in your part of NoVA? I went to H-mart today for something else - tomatillos for Sock's chicken - and they had FRESH peanuts for sale. FRESH! Not just raw and dried, but raw! For only $1.99 per pound and I had to scoop them out of the bin. I'll make them tonight.
|
|
|
Post by elaine on Aug 22, 2016 22:49:47 GMT
I want to make some beef short ribs in the Instant Pot and want to try making it with some sweet Asian BBQ 30 minute marinade I bought. It's pretty liquidy, would you add more water to the pot besides the marinade? It's a 12 oz bottle. No, if it is liquidy, that and the fat from the ribs will be plenty of liquid.
|
|
|
Post by crazy4scraps on Aug 22, 2016 22:59:03 GMT
I want to make some beef short ribs in the Instant Pot and want to try making it with some sweet Asian BBQ 30 minute marinade I bought. It's pretty liquidy, would you add more water to the pot besides the marinade? It's a 12 oz bottle. No, if it is liquidy, that and the fat from the ribs will be plenty of liquid. Thanks for checking in. It's Lowry's 30 Minute Marinade so it's liquidy but pretty thick. I wasn't sure and after looking at some recipes online I added a small juice box of 100% apple juice (6 oz or so) since some of the recipes mentioned adding that as part of the liquid for their sauce (homemade). LOL. Should be interesting. We usually use their teriyaki marinade on kebabs we do on the grill and it's good, so I thought I'd give this a shot since it sounded like something that we might like.
|
|
|
Post by SockMonkey on Aug 22, 2016 23:06:22 GMT
This is cooking in my IP right now! We had it last night and then DH even ate leftovers tonight! He usually turns his nose up at leftovers. Next time I make it, I'm going for the serrano peppers. The jalapeños didn't add enough kick for us. I also made some brown rice and threw it over that last night. Tonight I needed to watch my carbs so I didn't add rice to mine and just ate it like a soup. So good. SaveSave
|
|
|
Post by monklady123 on Aug 23, 2016 0:21:19 GMT
This is cooking in my IP right now! Now see..this is where the divide happens, between people like me and people like elaine and SockMonkey. And probably others of you. I have no doubt that this recipe tastes great. But never in a million years will I be cooking something with all those ingredients that I've never heard of and that I've never bought. Never mind whole cumin seeds that I first have to toast and then grind. hahahahaha SaveSave
|
|
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
|
Post by imsirius on Aug 23, 2016 0:24:43 GMT
I made the Mongolian beef but did it with chicken. It was really good.
|
|
|
Post by elaine on Aug 23, 2016 0:46:11 GMT
This is cooking in my IP right now! Now see..this is where the divide happens, between people like me and people like elaine and SockMonkey . And probably others of you. I have no doubt that this recipe tastes great. But never in a million years will I be cooking something with all those ingredients that I've never heard of and that I've never bought. Never mind whole cumin seeds that I first have to toast and then grind. hahahahaha SaveSaveI will admit that I fudged and just used toasted ground cumin, rather than doing that myself. I have grown all those chiles in my deck garden in the past 5 years (not growing this year because we had to re-finish the deck), so there was nothing unknown in the recipe. We've had fish sauce as a staple in the cupboard for the past 20 years or so. My boys (and husband) LOVE anchovies, so fish sauce is yummy to them. I used the full tablespoon the recipe calls for. Anyhow, SockMonkey, it was DELICIOUS! I made rice, and heated up black beans I'd made in the IP last week. I served it with warm corn tortillas and lime wedges. Everyone had seconds and I still had enough to then freeze another dinner's worth for sometime in the future. I made it with breasts, rather than dark meat because I'm picky that way. THANK YOU for sharing the recipe!
|
|
|
Post by karinms on Aug 23, 2016 1:06:58 GMT
Mine came today...woo hoo! I can't wait to play with it! First up will (after the testing) be rice pudding or potato salad..I'll let you know:). For those that make yogurt....do you use your own items or did you buy the yogurt kit (containers) on amazon?
|
|
Deleted
Posts: 0
May 20, 2024 19:41:39 GMT
|
Post by Deleted on Aug 23, 2016 1:28:57 GMT
I made macaroni and cheese in the IP for dinner tonight. We loved it, so it's gone on the keeper list. (I had an allrecipes type moment and added some spices for a little more zing, and I didn't have mozzarella, so just used a mish-mash of what I had in the fridge, but I'm going to post the unadulterated recipe) I'll check the master thread, and if it hasn't already been posted, I'll add it. The Best Ever Pressure Cooker Mac and Cheese Recipe linkIngredients 2 1/2 cups elbow macaroni (you can use other types but cooking time may need to be adjusted) 2 cups chicken stock 1 cup heavy cream 1 tsp. salt 1 tsp pepper 1 tablespoon butter 1/2 cup milk 1 1/2 cup shredded cheddar cheese 1 1/2 cup shredded mozzerella cheese Instructions Place the macaroni, chicken stock, cream, salt, and pepper into the pressure cooker. Set your pressure cooker to high and set timer to 7 minutes. (I think this time is perfect but you may want to adjust it depending on how "done" you like your macaroni). Once the timer goes off, let the steam out of the pressure cooker according to your machine's directions. Add the butter, milk and cheeses to the pot and stir. Voila . . . best macaroni and cheese ever!! Substitutions: If you only have milk handy, you can substitute the following: melt 1/3 cup butter in the microwave and add 2/3 cup milk in place of the cream. For 2% milk, just add a tablespoon of flour plus the above ingredients. Comes out perfect!
|
|
|
Post by SockMonkey on Aug 23, 2016 1:47:02 GMT
Now see..this is where the divide happens, between people like me and people like elaine and SockMonkey . And probably others of you. I have no doubt that this recipe tastes great. But never in a million years will I be cooking something with all those ingredients that I've never heard of and that I've never bought. Never mind whole cumin seeds that I first have to toast and then grind. hahahahaha SaveSaveI will admit that I fudged and just used toasted ground cumin, rather than doing that myself. I have grown all those chiles in my deck garden in the past 5 years (not growing this year because we had to re-finish the deck), so there was nothing unknown in the recipe. We've had fish sauce as a staple in the cupboard for the past 20 years or so. My boys (and husband) LOVE anchovies, so fish sauce is yummy to them. I used the full tablespoon the recipe calls for. Anyhow, SockMonkey, it was DELICIOUS! I made rice, and heated up black beans I'd made in the IP last week. I served it with warm corn tortillas and lime wedges. Everyone had seconds and I still had enough to then freeze another dinner's worth for sometime in the future. I made it with breasts, rather than dark meat because I'm picky that way. THANK YOU for sharing the recipe! Yay!!! I used chicken breasts and shitty McCormick ground cumin and it turned out fine. I ain't about to toast and grind spices. Mama got an Instant Pot for a reason. Ain't nobody got time fo dat. Glad it was a hit!
|
|
|
Post by gale w on Aug 23, 2016 8:10:36 GMT
Any idea how long to make fully cooked smoked sausage in a pressure cooker? I normally simmer it but we had to switch to a different processing company and their smoked sausage is really dry, plus they use some kind of coloring in it that makes it look really gross when it's simmering. I'm hoping that using the pressure cooker will help. We probably won't get smoked sausage from this place anymore but I need to use up what we did get.
|
|