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Post by monklady123 on Aug 23, 2016 14:37:21 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. I'm not too far from the Vietnamese center at Seven Corners, maybe that grocery store? But first I'll try the Food Lion since that's closer. SaveSave
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kibblesandbits
Pearl Clutcher
At the corner of Awesome and Bombdiggity
Posts: 3,305
Aug 13, 2016 13:47:39 GMT
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Post by kibblesandbits on Aug 23, 2016 14:50:27 GMT
My beans did not get done after 35 minutes. Can I re-start the pot at a different setting and finish them?
*ETA* never mind. I just figured it out myself.
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Post by elaine on Aug 23, 2016 15:08:11 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. If it is just the sausage - 4 minutes. If you are adding it to beans, for example, cook it for the length of the time the beans need.
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Post by scrapcat on Aug 23, 2016 15:20:12 GMT
This is cooking in my IP right now! Did you add any other liquid with this recipe? Not adding liquid kinda makes me nervous.
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Post by scrapcat on Aug 23, 2016 15:25:39 GMT
Sunday I did Chianti Pot Roast with mushrooms and tomatoes from Bob Warden's Slow Food Fast. 45 minutes to cook an almost 3 pound roast! Not bad. I didn't have chianti, so I used another medium bodied red wine I had on hand. I could have probably thickened the sauce a bit more for a gravy, but it is more like "au jus".
It was good served over leftover linguine from last week. And there is plenty for leftovers.
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Post by elaine on Aug 23, 2016 15:42:44 GMT
This is cooking in my IP right now! Did you add any other liquid with this recipe? Not adding liquid kinda makes me nervous. I was nervous and added 1/3 cup of chicken broth before I closed the lid, but it was amazing how liquidy it was when I opened the lid. I didn't need to add that broth.
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azchinamom
One Post Wonder
Posts: 1
Aug 23, 2016 15:39:48 GMT
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Post by azchinamom on Aug 23, 2016 15:43:46 GMT
I made the best quick chicken with what I had in my pantry. I sautéed carrots and onions, then I put a bottle of TJ yellow curry, a half a can of lite coconut milk, one diced up large potato, and one package of about 6 chicken legs. I hit the poultry button and let it naturally release. I served it over some rice. It was so good and very quick.
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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 Aug 23, 2016 16:48:50 GMT
I made the best quick chicken with what I had in my pantry. I sautéed carrots and onions, then I put a bottle of TJ yellow curry, a half a can of lite coconut milk, one diced up large potato, and one package of about 6 chicken legs. I hit the poultry button and let it naturally release. I served it over some rice. It was so good and very quick. I have a question...what do you all do with half a can of coconut milk? I always see recipes calling for a small amount, and I hate waste. Can you freeze it, or do you just dump it? Or, if you use on something else, what?
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Post by sawwhet on Aug 23, 2016 19:37:18 GMT
Yogurt is in the IP. I think I've made something in it everyday since I purchased it LOL I went to Walmart and bought small Pyrex containers with plastic lids to put my yogurt in Tomorrow, I may make IP mac and cheese. This device has renewed my love of cooking. I just needed the challenge of a new kitchen tool.
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Post by monklady123 on Aug 23, 2016 20:00:00 GMT
I'm making this for dinner, so now I actually have my pork chops brining! Who would ever have thought it, from me?? I'm quite sure I didn't even know what "brining" was before this IP! Although of course I know what "brine" is so I probably could have guessed...but I'd never have known what it was for. Apparently the magic properties of salt are going to ensure that my pork chops are not dry and tough. ?? And then the pressure cooker will take care of the rest. Anyway, here's the recipe I'm using: Pork Chops in Mushroom Gravy
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Deleted
Posts: 0
May 20, 2024 17:36:52 GMT
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Post by Deleted on Aug 23, 2016 20:09:38 GMT
I'm about to try Pressure Cooker Coq au Vin. Wish me luck- I've never attempted Coq au Vin of any kind The IP has made me brave and adventurous!
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Post by monklady123 on Aug 23, 2016 20:22:53 GMT
I'm about to try Pressure Cooker Coq au Vin. Wish me luck- I've never attempted Coq au Vin of any kind The IP has made me brave and adventurous! Same! My pork chop recipe's full title is "Pork Chops in Homemade Mushroom Gravy". I've never made homemade gravy in my life. I've also never made a cheesecake from scratch. Or cooked dinner five nights in a row. And I've certainly never ever EVER actually had fun browsing through recipes, nor have I EVER EVER looked forward to cooking. Never. eta: and never mind actually BRINING my meat! lololol
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Deleted
Posts: 0
May 20, 2024 17:36:52 GMT
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Post by Deleted on Aug 23, 2016 21:25:48 GMT
I hear you, monklady123! I'm at a point where it's finally pressure cooking. My initial impression is that this is still a bit fussy to make, but it hasn't been awful, so now we wait to see how it tastes. If it's good, I already know what I'll change and adjust
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naby64
Drama Llama
Posts: 5,934
Jun 25, 2014 21:44:13 GMT
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Post by naby64 on Aug 23, 2016 21:59:09 GMT
I made the best quick chicken with what I had in my pantry. I sautéed carrots and onions, then I put a bottle of TJ yellow curry, a half a can of lite coconut milk, one diced up large potato, and one package of about 6 chicken legs. I hit the poultry button and let it naturally release. I served it over some rice. It was so good and very quick. I have a question...what do you all do with half a can of coconut milk? I always see recipes calling for a small amount, and I hate waste. Can you freeze it, or do you just dump it? Or, if you use on something else, what? I use it in my coffee.
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Post by gale w on Aug 23, 2016 22:08:22 GMT
My SIL gave me some okra from her garden. I've only eaten it raw in the past so I want to try frying it in the air fryer. Any idea how long it might take? I'll just slice it about 1" thick and coat it with egg and then some bread crumbs with spices added.
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Post by SockMonkey on Aug 23, 2016 22:24:51 GMT
This is cooking in my IP right now! Did you add any other liquid with this recipe? Not adding liquid kinda makes me nervous. I added a cup of chicken broth. Because I'm an asshole and I didn't trust the recipe. It still came out good, but I didn't need to add it. It made it much more soupy than it would have been otherwise. It even says on the recipe that the liquid released from cooking is enough. I have trust issues. Haha! SaveSave
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Deleted
Posts: 0
May 20, 2024 17:36:52 GMT
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Post by Deleted on Aug 23, 2016 22:28:36 GMT
I have trust issues. Haha! SSame here. Mainly because of raisin cookies (that look like chocolate chip cookies) and my XH Save
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Post by elaine on Aug 23, 2016 23:01:03 GMT
Did you add any other liquid with this recipe? Not adding liquid kinda makes me nervous. I added a cup of chicken broth. Because I'm an asshole and I didn't trust the recipe. It still came out good, but I didn't need to add it. It made it much more soupy than it would have been otherwise. It even says on the recipe that the liquid released from cooking is enough. I have trust issues. Haha! SaveSaveA tip for thickening Mexican food and chili - use corn meal or Masa (corn flour) to help thicken the sauce. It adds another layer of flavor in addition to thickening. I used corn meal to thicken my chicken verde up after adding that 1/3 cup broth.
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Post by littlemama on Aug 23, 2016 23:04:33 GMT
elaine have you thought about making this thread weekly instead of bi-weekly? It seems like with so many of us with pressure cookers now that the threads are getting pretty long. Just a thought, it's your baby, your decision of course!
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Post by elaine on Aug 23, 2016 23:11:56 GMT
elaine have you thought about making this thread weekly instead of bi-weekly? It seems like with so many of us with pressure cookers now that the threads are getting pretty long. Just a thought, it's your baby, your decision of course! Sure, I'll go back to weekly! We started out weekly, but then participation waned a bit and bi-weekly made sense. I think you are correct and we are back to weekly levels of interest. Eta: I just changed the title of this one and will start a new one tomorrow.
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Deleted
Posts: 0
May 20, 2024 17:36:52 GMT
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Post by Deleted on Aug 23, 2016 23:25:50 GMT
Ok, the Coq au Vin was GOOD! DH was nutty for that sauce and went back for a HUGE second helping. And, he's already made his lunch container for tomorrow Everything that made tonight's cooking session a PITA was totally my fault, so I will definitely make this again. Later after I've cleaned up the mess in the kitchen (I ended up making mashed potatoes b/c DH wanted those instead of rice for the Coq au Vin, and of course I was out of instant mashed potatoes. So b/c he's a sweetie, he volunteered to peel potatoes for me. But he peeled SO many, that now I'm making this week's potato salad a few days ahead, and my kitchen is extra messy and full of many more dirty dishes than I had planned on dealing with) I will make my adjustments to the recipe and post it, along with a link to the original. Whew, I'm tired!
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Post by underwatermama on Aug 23, 2016 23:40:00 GMT
I made rice pudding today for the first time (recipe Elaine posted here) and it's awesome. But I think the rice is a little undercooked (just a little). Has anyone tried cooking it 4 minutes instead of 3? I did NPR for 10 min after cooking it and it dropped back down at that point anyway.
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Post by Ryann on Aug 24, 2016 1:38:22 GMT
Has anyone made an IP mac and cheese recipe and added to it, like diced ham/veggies? I kind of forgot about dinner tonight and thought I'd try to turn the mac n cheese into a pasta dish with ham, peas and whatever other veggies I find in the freezer! I'm unsure if I should add more liquid to the original recipe or if the frozen veggies would create enough. Anyone have any thoughts? Here's a link to the mac n cheese recipe: www.activehipmomma.com/instant-pot-mac-n-cheese/
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Deleted
Posts: 0
May 20, 2024 17:36:52 GMT
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Post by Deleted on Aug 24, 2016 1:41:19 GMT
Has anyone made an IP mac and cheese recipe and added to it, like diced ham/veggies? I kind of forgot about dinner tonight and thought I'd try to turn the mac n cheese into a pasta dish with ham, peas and whatever other veggies I find in the freezer! I'm unsure if I should add more liquid to the original recipe or if the frozen veggies would create enough. Anyone have any thoughts? Here's a link to the mac n cheese recipe: www.activehipmomma.com/instant-pot-mac-n-cheese/I added some diced up ham to ours the other night. No extra liquid. It cam out fine. I did veggies separate, so I don't have any advice on that. My guess is you wouldn't need to add any extra liquid to the recipe, though. Save
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Post by monklady123 on Aug 24, 2016 1:43:43 GMT
I made rice pudding today for the first time (recipe Elaine posted here) and it's awesome. But I think the rice is a little undercooked (just a little). Has anyone tried cooking it 4 minutes instead of 3? I did NPR for 10 min after cooking it and it dropped back down at that point anyway. A couple of us said the same thing after we cooked it for the first time. I haven't done it for a second time yet but I'm going to add another minute definitely.
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Post by Ryann on Aug 24, 2016 2:00:24 GMT
Has anyone made an IP mac and cheese recipe and added to it, like diced ham/veggies? I kind of forgot about dinner tonight and thought I'd try to turn the mac n cheese into a pasta dish with ham, peas and whatever other veggies I find in the freezer! I'm unsure if I should add more liquid to the original recipe or if the frozen veggies would create enough. Anyone have any thoughts? Here's a link to the mac n cheese recipe: www.activehipmomma.com/instant-pot-mac-n-cheese/I added some diced up ham to ours the other night. No extra liquid. It cam out fine. I did veggies separate, so I don't have any advice on that. My guess is you wouldn't need to add any extra liquid to the recipe, though. Maybe I'll just keep the veggies separate to cook, then combine at the end. Thank you for your feedback!
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Post by jenjie on Aug 24, 2016 2:19:20 GMT
Dinner was leftovers from frozen in the IP and air fryer. We did frozen pepperoni bread in the air fryer - lower and longer due to it being frozen.
I had a bit of frozen cut up cooked chicken, popped it into the IP with a tiny bit of water for 5 minutes on high pressure. It was really moist. Much nicer than microwave.
And a big block of frozen pulled pork. I added a little water and a bunch of bbq sauce. It needed about 7 minutes at high pressure to heat through completely.
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Post by elaine on Aug 24, 2016 3:28:45 GMT
Let me (and my DH) say, that fresh peanuts - As in harvested from the field and then brought to the store with no drying or packaging - are the most amazing things ever. They are so tender and so sweet. Even when pressure cooked with salted water.
Dh is sending me back to my Asian grocery store to get more tomorrow.
What a treat!
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Post by sawwhet on Aug 24, 2016 11:03:28 GMT
My yogurt turned out fabulous It's delicious and creamy. It's not as tart as I thought it would be. I still have more straining to do. I did some overnight but I made a gallon and didn't have room to strain all of it at once. Thanks for the recipe. Making yogurt takes a long time but it's 98% waiting while the machine does the work.
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Deleted
Posts: 0
May 20, 2024 17:36:52 GMT
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Post by Deleted on Aug 24, 2016 16:03:10 GMT
Ok, here's the Coq au Vin recipe. I've made changes and here's a link to the original. Ingredients 6 large cloves garlic, smashed (chopped would be fine, too) 1/4 to 1/2 tsp. (adjust amount to taste) pepper 1/4 to 1/2 tsp. (adjust amount to taste) ground thyme 1 bay leaf 7 fresh sprigs flat-leaf parsley, stems and leaves separated 2 whole boneless and skinless chicken breasts, cut into 1-inch strips Coarse salt and freshly ground pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 12 ounces white button mushrooms, halved or quartered 8 ounces pearl onions, peeled 3 tablespoons cognac 1 cup dry red wine 3 1/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 1 tablespoon tomato paste 1 tablespoon cornstarch 1 tablespoon cold water Directions Season chicken with salt and pepper. In pressure cooker, heat 1 tablespoon olive oil and the butter over medium heat. Brown chicken in batches without crowding, until golden brown, about 3 to 4 minutes. Remove from pan, and set aside. Pour in the remaining tablespoon olive oil, and place over medium-high heat. Add mushrooms, onions, and 3 cloves garlic, and season with salt and pepper. Cook until golden, about 6 minutes. Remove from pot, and set aside. Return pot to heat. Add cognac and wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add chicken stock, tomato paste, remaining garlic, pepper, thyme, bay leaf, and the reserved chicken, and bring to a boil. Cook at high pressure for 10 minutes, then do a quick release. Add the reserved mushrooms and onions. Cook for 2 minutes at high pressure, then do a quick release. Transfer the chicken and vegetables to a bowl using a slotted spoon. In a small bowl, combine cornstarch and water, stirring until cornstarch is dissolved; set aside Over medium-high heat, cook remaining liquid until reduced by half, approximately 16 to 18 minutes. Whisk in cornstarch mixture, and cook until thickened, about 2 minutes. Return chicken and vegetables to the pot, and stir in parsley. Cook for 2 minutes, and serve over rice, barley, quinoa, or mashed potatoes. Tips: * Follow elaine's advice about prepping as much as you can before you start the actual cooking. Next time I do this dish, I will do all the prep and assemble all ingredients that morning or early in the afternoon. * I just used whatever red wine we had on hand, but did go a buy a tiny bottle of cognac to make this. It would probably taste fine without it, but I caved to my OCD tendency to faithfully stick to the recipe the first time I try a new dish. The sauce really did taste special, so I'd go to the trouble of getting the cognac again. My local Kroger has a liquor store right next door, so I lucked out on that one * I was tempted to skip the step of browning the chicken, but I think that scraping up the browned bits with the wine makes a difference in the taste of the sauce. The browning went really quickly, because the chicken is already cut into strips. * I'm pretty sure the recipe calls for smashed garlic b/c the original has you making a 'bouquet garni' with whole peppercorns, half the garlic, fresh thyme leaves, etc. I don't 'do' bouquet garnishes, mainly b/c I don't even own cheesecloth, and I'm just not that level of cook. Ground spices from the jar are fine for me 99% of the time. I'm not going to spend the $ on fresh herbs at Publix, and I don't grow that many of my own-I suck at gardening. * I got lazy and impatient on cooking for 16-18 minutes to reduce the sauce by half, and lasted about 5 to 10. I just used a bit of extra cornstarch and the sauce turned out great.
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