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Post by elaine on Aug 24, 2016 12:05:51 GMT
New thread here! sawwhet, I'm so glad the yogurt worked for you!  Yes, it takes a long time, but as you get more comfortable with it, it really does become a set it and forget it cooking chore. But with the straining, etc., it is a 12-16 hour process. In terms of tartness, try different yogurts as starters. Different strains of cultures will have different levels of tartness, kind of like how different yeasts give sourdough different flavors across the US. Hopefully you will find one that gives you the flavor you are looking for and then you just reculture from your batch. Another thing to try is to add 2 hours to your fermenting time - so add 2 hours using the plus button - to have it ferment 10 hours, instead of just 8. |
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,260 
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Post by keithurbanlovinpea on Aug 24, 2016 12:15:08 GMT
I made mac and cheese last night and it was divine. I used the recipe from Active Hip Momma but instead of 2 cups cheddar I used 1 cup cheddar and 8 ounces Velveeta. Tonight is French Dip sandwiches
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Post by sawwhet on Aug 24, 2016 12:18:21 GMT
New thread here! sawwhet , I'm so glad the yogurt worked for you! Yes, it takes a long time, but as you get more comfortable with it, it really does become a set it and forget it cooking chore. But with the straining, etc., it is a 12-16 hour process. In terms of tartness, try different yogurts as starters. Different strains of cultures will have different levels of tartness, kind of like how different yeasts give sourdough different flavors across the US. Hopefully you will find one that gives you the flavor you are looking for and then you just reculture from your batch. Another thing to try is to add 2 hours to your fermenting time - so add 2 hours using the plus button - to have it ferment 10 hours, instead of just 8. I am going to play around with it but the first run was delicious. |
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scrappert
Prolific Pea
RefuPea #2956
Posts: 7,765
Location: Milwaukee, WI area
Jul 11, 2014 21:20:09 GMT
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Post by scrappert on Aug 24, 2016 12:22:17 GMT
I had a fail with ham. It did not come out hot at all. I read a couple of recipes and did the time by them, but not hot. So I will just have to adjust the time next time. I did wrap the ham in foil and added brown sugar and honey. The brown sugar had just started to melt. The time was 7 minutes manual. I will change that to about 13-15 minutes and see what that gets me.
I have to look up that mac and cheese recipe. I have not tried that yet.
I tried a search on the board for a pork roast recipe, but I did not have the patience to go through 16 pages to find where it might be! Does anyone have a good one for a roast that is about 5-6 lbs? Time and seasoning. Thank you!
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Deleted
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May 8, 2024 6:35:01 GMT
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Post by Deleted on Aug 24, 2016 12:29:59 GMT
I'm making another batch of yogurt today - at my kids' request! Whoo whoo!
I was going to do it yesterday, but I had forgotten to keep a little bit of the first batch for a starter. DD practically licked the bowl clean so I had to make a run to the store for some yogurt to use as my culture.
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Post by littlemama on Aug 24, 2016 12:35:29 GMT
What websites have you found that have the best recipes? I think pressurecookingtoday has been the best I've found.
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Post by monklady123 on Aug 24, 2016 12:55:05 GMT
What websites have you found that have the best recipes? I think pressurecookingtoday has been the best I've found. This Old Gal is also a good one. I like her explanations and photos... the photos help me a lot since I am SO not a cook. lol This Old Gal pressure cooking |
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Post by elaine on Aug 24, 2016 13:31:48 GMT
I had a fail with ham. It did not come out hot at all. I read a couple of recipes and did the time by them, but not hot. So I will just have to adjust the time next time. I did wrap the ham in foil and added brown sugar and honey. The brown sugar had just started to melt. The time was 7 minutes manual. I will change that to about 13-15 minutes and see what that gets me. I have to look up that mac and cheese recipe. I have not tried that yet. I tried a search on the board for a pork roast recipe, but I did not have the patience to go through 16 pages to find where it might be! Does anyone have a good one for a roast that is about 5-6 lbs? Time and seasoning. Thank you! Tender and Moist Pork with Apple Flavor Throughout This roast is cooked under pressure in an apple cider brine that leaves it with an irresistible flavor. Just be sure to drizzle the brine over the roast before serving to keep the meat nice and moist. Prep Time: 10 min Cook Time: 65 min Temperature: High" from "Great Food Fast" by Bob Warden, Christian Stella, Gwen McKee Serves: 6–8 INGREDIENTS 1 tablespoon vegetable oil 1 tablespoon butter or margarine 1 (3-to 4-pound) pork roast Salt and pepper 3 cups apple cider 2 apples, cored and quartered 1 teaspoon salt 1 bay leaf 1⁄4 teaspoon allspice DIRECTIONS With the cooker’s lid off, heat oil and butter on HIGH or “brown,” until melted and sizzling. Generously season the roast with salt and pepper, place in the cooker, and brown on each side. Add the apple cider, apples, salt, bay leaf, and allspice to the cooker and securely lock the cooker’s lid. Set for 65 minutes on HIGH. Let the cooker’s pressure release naturally 10 minutes before quick releasing any remaining pressure. Remove roast, and let rest under aluminum foil 10 minutes before carving and serving drizzled with the cooking liquid. MAKE IT BETTER: Cooking the roast 80 minutes on HIGH will ensure that the roast is completely fork-tender and allow you to pull the meat and serve shredded rather than carved. Since you have a 5 pound roast, I'd add another 10 minutes to the cooking times. |
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Post by candygurl on Aug 24, 2016 15:01:33 GMT
Love thisoldgal and also on the fb instant pot page there is a Vietnamese man who does great videos with the instant pot. He's also pretty funny to watch, he always has a beer nearby lol.
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Post by gale w on Aug 24, 2016 15:52:17 GMT
I'm going to try the smoked sausage in the pc tonight. Plus rice in the rice cooker. Probably some zucchini cooked in the ninja.
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Post by ~Tracy~ on Aug 24, 2016 16:07:35 GMT
I made black beans to go with our fajitas. OMG. OMG. Waaaaaaaaaay better than out of a can--so tasty! I couldn't believe it! I think the more I use it, the easier it becomes and the more confident I get. This is the recipe I used, but I omitted the citrus. Nom Nom Paleo Black Beans |
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Post by monklady123 on Aug 24, 2016 16:10:50 GMT
I'm going to try the smoked sausage in the pc tonight. Plus rice in the rice cooker. Probably some zucchini cooked in the ninja. Gale: "I'm going to try the smoked sausage in the pc tonight. Plus rice in the rice cooker. Probably some zucchini cooked in the ninja." Gale's dh: "Should we plan to remove the stove and put some cupboards there?"  (not picking on you, I just thought it was funny.... I'd get rid of my stove in a heartbeat and install more counter/cupboard space if I could.  ) |
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Post by keknj on Aug 24, 2016 16:18:55 GMT
I'm going to try the smoked sausage in the pc tonight. Plus rice in the rice cooker. Probably some zucchini cooked in the ninja. Gale: "I'm going to try the smoked sausage in the pc tonight. Plus rice in the rice cooker. Probably some zucchini cooked in the ninja." Gale's dh: "Should we plan to remove the stove and put some cupboards there?" (not picking on you, I just thought it was funny.... I'd get rid of my stove in a heartbeat and install more counter/cupboard space if I could. ) LOL! My DH has been asking if I plan on never using the stove again. I say not as long as I can avoid it!! I did use the stove last night, we had pierogies and smoked sausage. If I could figure out how to make them in the IP, I probably would! Love my IP. Question please ladies. I'm making Chicken Adobo tonight and my recipe calls for chicken thighs with the bone. I'm going to debone mine because my family prefers them without the bone. Should I adjust the cooking time? TIA! |
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Post by blarneygirl on Aug 24, 2016 16:22:24 GMT
A girlfriend bought the most recent IP during Amazon's Deal of the Day. She's been afraid to cook in it due to her childhood memories of her mother's pressure cooker. lol I'm heading over to her place in a bit so we can cook something together! I'm about to create another convert! |
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Post by gale w on Aug 24, 2016 17:00:33 GMT
I'm going to try the smoked sausage in the pc tonight. Plus rice in the rice cooker. Probably some zucchini cooked in the ninja. Gale: "I'm going to try the smoked sausage in the pc tonight. Plus rice in the rice cooker. Probably some zucchini cooked in the ninja." Gale's dh: "Should we plan to remove the stove and put some cupboards there?" (not picking on you, I just thought it was funny.... I'd get rid of my stove in a heartbeat and install more counter/cupboard space if I could. ) I've been making jokes about not using the oven or stove much. DH is actually thrilled that the house isn't being heated up as much (and the a/c bill being higher). I keep telling him I will use the stove/oven when it gets cold again. But I'm having fun with all my toys. |
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Deleted
Posts: 0
May 8, 2024 6:35:01 GMT
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Post by Deleted on Aug 24, 2016 17:47:01 GMT
Making elaine's BBQ meatloaf tonight-it was DH's top pick off the menu list  He loved it last week-and that was without bacon! I figured out why the original coq au vin recipe from last night was so fussy. It was a Martha Stewart recipe! I hadn't paid attention to the source when I pinned it and followed the link. At least I found a Martha recipe I'd actually do again! Every other recipe of hers I've tried has just been meh-especially when factoring in the fussy PITA factor.  Since my potato salad is already done, and DH will be roasting the broccoli on the grill, I think I'm going to try to start some yogurt tonight after I do the meatloaf. I need to go review procedures |
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Post by monklady123 on Aug 24, 2016 17:58:01 GMT
So my neighborhood is having a yard sale next month. The kind where each person rents a space in the park so we're all in one spot. So I've been going through cupboards and closets and drawers....great fun. And I came across this. It's a large (pen placed to show size since I don't have the original box) silicone set to bake a giant cupcake. Immediately my mind went to the pressure cooker! The large base can be used for all sorts of things. The little middle part, the piece that I'm holding sideways, could hold an egg or two. Or something. Or I could stack them on top of each other with different things in each! Dh thinks I'm nuts (but he is loving all the food appearing on his dinner plate).   |
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Post by monklady123 on Aug 24, 2016 18:03:55 GMT
Also... rice pudding. In the previous thread several of us mentioned that we didn't think 3 minutes was enough for the rice. I just made it again, just for fun (hahahaha at me saying "fun" in a sentence about cooking!) -- I set it for 4 minutes, plus the 10 NPR. I tasted it and thought maybe one more minute. So I put it back for 1 minute cooking time and then let it NPR for about 2. But then I got impatient and helped it along. -- Oh and for the extra minute I did add a bit of water, just enough to "water" the bottom of the pot sort of. I know that's not very specific but I didn't measure. But I was afraid it might burn because he original water was all gone by then.
I'm eating a bowl of it, and it's perfect! So next time I think I'll just set it initially for 5 minutes, maybe adding a bit extra water.
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Deleted
Posts: 0
May 8, 2024 6:35:01 GMT
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Post by Deleted on Aug 24, 2016 18:31:19 GMT
monklady123 , I think I'd keep that silicone set, too  It looks like it will fit great in the IP Plus, who doesn't want a giant cupcake once in a while?! That thing looks awesome.
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,260
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Post by keithurbanlovinpea on Aug 24, 2016 22:53:46 GMT
I really should not have to go to Page 2 in order to find the IP thread! LOL
I have a 2 lb chuck roast (whole) that was partially frozen. Threw it in with 1 can beef consumme and 1 can French onion soup. Set it for 30 minutes. You think that is enough? I plan to NPR
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Post by elaine on Aug 24, 2016 23:35:28 GMT
I really should not have to go to Page 2 in order to find the IP thread! LOL I have a 2 lb chuck roast (whole) that was partially frozen. Threw it in with 1 can beef consumme and 1 can French onion soup. Set it for 30 minutes. You think that is enough? I plan to NPR I'd probably give it 45 minutes, so if it isn't fork tender at 30, just seal it up and add 15 minutes. |
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Post by gale w on Aug 24, 2016 23:37:38 GMT
I ended up making mac & cheese in my 2nd pressure cooker.
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Post by elaine on Aug 24, 2016 23:42:58 GMT
Tonight was an all IP dinner.
First made mashed potatoes in IP 1, then transferred it to a casserole and kept them warm in the oven. Then I started my Southern Green Beans in one IP and Pork Chops with Sage and Mustard Gravy in the other.
One of the best dinners ever!
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Post by sawwhet on Aug 25, 2016 0:19:02 GMT
So I mixed 1 cup of homemade IP greek yogurt with peanut butter, honey and chocolate chips and put it into the freezer. Snacking on my yogurt ice cream now |
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Post by gale w on Aug 25, 2016 0:19:41 GMT
The sausage still turned out kind of dry. I put 1.5 cups of water in it and put them on the trivet. When they got done there was more liquid in the bottom than I had put in so the liquid must have come out of the sausages. It was better than simmering though. I only let it natural release for 15 minutes because everything else was done. I didn't think another 5 minutes or so would have made a lot of difference.
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Post by monklady123 on Aug 25, 2016 0:40:05 GMT
I'm watching "Master Chef" and one of the contestants is making a risotto in a pressure cooker. Gordon Ramsey is scoffing, saying he doesn't think it's possible. hahaha It will probably be fabulous. eta: hahahahaha Gordon Ramsey said "This tastes good! It shouldn't work, but it did." He asked the contestant why he chose to do risotto in the pressure cooker, because "a risotto needs to be nurtured". The guy replied "I know I'd have good results, and it gave me time to do other things." Score another one for the pressure cooker. |
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Post by Ryann on Aug 25, 2016 1:02:53 GMT
I made mac and cheese last night and it was divine. I used the recipe from Active Hip Momma but instead of 2 cups cheddar I used 1 cup cheddar and 8 ounces Velveeta. Tonight is French Dip sandwiches I made this recipe last night too! I added diced ham, decreased the salt to 1 tsp and added 1 tsp of garlic powder and 1/2 tsp of ground mustard. I cooked broccoli in the microwave and then chopped it up and added it to the mac n cheese when it was all done. I paired it with corn on the cob for a quick and easy dinner. We're having leftover mac n cheese tonight with steamed cauliflower. |
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Post by jenjie on Aug 25, 2016 1:38:24 GMT
I'm making my second batch of yogurt. I'm going to leave it overnight. Did we decide on 10 hours for less whey to strain?
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Post by monklady123 on Aug 25, 2016 12:49:39 GMT
Sitting here eating some of my rice pudding, for breakfast. Definitely the extra two minutes made a difference, it's much creamier. When my dh got home from work last night he said "rice pudding again??" He loves rice pudding, and you can count on one finger the times that I've made it before I got the IP. And it wasn't any good that one time.  I'm trying these today: Baked Beans
We often have hot dogs and baked beans on Saturday night (because my MIL always had that for all the kids on Saturday night, so one must continue the tradition...  ) -- Anyway, I always buy Bush's beans. But following on my great success with the black beans I'm going to try this one. |
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Post by elaine on Aug 25, 2016 13:19:48 GMT
monklady123, how did the pork chops turn out? I made some last night that were devoured, so I wondered how yours were - brined and all.  Tonight will be shescrafty 's Buttermilk Herbed Chicken.
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Yes, it takes a long time, but as you get more comfortable with it, it really does become a set it and forget it cooking chore. But with the straining, etc., it is a 12-16 hour process. 
)
He loved it last week-and that was without bacon!
It looks like it will fit great in the IP
) -- Anyway, I always buy Bush's beans. But following on my great success with the black beans I'm going to try this one. 