Deleted
Posts: 0
May 19, 2024 18:50:23 GMT
|
Post by Deleted on Aug 25, 2016 13:25:53 GMT
Tonight will be shescrafty 's Buttermilk Herbed Chicken. I tried this recipe last night, and it's very flavorful. My chicken wasn't frozen, though, so I reduced the cooking time to 10 minutes instead of 15. Perfect!
|
|
|
Post by elaine on Aug 25, 2016 13:28:15 GMT
Tonight will be shescrafty 's Buttermilk Herbed Chicken. I tried this recipe last night, and it's very flavorful. My chicken wasn't frozen, though, so I reduced the cooking time to 10 minutes instead of 15. Perfect! Thanks! Mine isn't frozen either, so that is very helpful.
|
|
|
Post by monklady123 on Aug 25, 2016 14:00:11 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. They were excellent, except the gravy was too salty. I'm thinking that I should have rinsed the pork chops after the brining...? But I think the brine plus the salt in the recipe plus the salt in my broth was too much. Fortunately dh and I like salt, but still... So last night I used the rest of the mushrooms to make another batch of gravy (look at me, making gravy two nights in a row!) with no salt and mixed it in with the leftover gravy. It was perfect. We still have some left over so I'll freeze it to use for something else.
|
|
|
Post by deshacrafts on Aug 25, 2016 14:22:06 GMT
I finally jumped in and made my first meal in my pot (I've made hard boiled eggs a couple of times). Sauteed some onions, garlic and hamburger, then added a jar of pasta sauce, a jar of water and a bag of pasta. Cooked at high pressure 7 minutes and QR. Added a couple handfuls of mozzarella closed up the lid till it melted. It was really good. I'm having left overs for lunch today. I think the only thing I would do differently next time is I would stir in the pasta. Most of it was done, but there were a few pieces that were a little to al dente compared to the rest of the pasta. Overall a success!
|
|
|
Post by blarneygirl on Aug 25, 2016 15:25:28 GMT
I just made steel cut oats again, which I know isn't a big deal, but I had given up making them on the stove. The wait and the mess to my cooktop (because it always boiled over!) outweighed my enjoyment. This is just so awesome!
|
|
|
Post by *KAS* on Aug 25, 2016 15:40:27 GMT
I did it! Took my Instant Pot out of the box and made my first meal last night. I had a heck of a time getting the lid to fit properly (because I was trying to turn it counter-clockwise! User error!), but once I got that, it was easy! I made this Skinny taste Barbacoa Beef and it was SO GOOD! I also made her Cilantro Lime Rice on the side, which was also excellent. I did it on the stove while the beef was cooking, but it could certainly be done in the instant pot if you had 2 (or more time).
|
|
|
Post by monklady123 on Aug 25, 2016 15:52:04 GMT
Tried my first poached eggs. Almost perfect! I did them for 2 minutes on steam and then 2 minutes npr. I think next time I'll do one minute npr. Also I just have to say that it makes me happy to cook eggs in something that looks like this. I love color.
|
|
|
Post by katiekaty on Aug 25, 2016 15:52:32 GMT
Watched Masterchef last night and Gordon Ramsey ate "pressure cooker risotto and he liked it!" LOL
|
|
|
Post by jenjie on Aug 25, 2016 15:53:19 GMT
|
|
|
Post by NanaKate on Aug 25, 2016 17:01:22 GMT
Ok, where do I get those cute little egg cups?
|
|
|
Post by elaine on Aug 25, 2016 17:05:27 GMT
|
|
|
Post by keknj on Aug 25, 2016 17:36:53 GMT
I have a pot of Vietnamese yogurt fermenting in my pot right now! I like the idea of making yogurt, but I do not have the attention span for making it from fresh milk. I like this one because you use sweetened condensed milk. If I tried to make the other, I know I would fail. I would forget it was in there and it would really spoil. I also only have one pot and I can't have it taken up in that long process! I'm doing it for 6 hours and then plan to see how thick it is. I may or may not strain it depending on thickness.
I made Chicken Adobo again last night and it was yummylicious. I deboned the thighs and the family liked it much better.
|
|
|
Post by monklady123 on Aug 25, 2016 17:41:16 GMT
I have a pot of Vietnamese yogurt fermenting in my pot right now! I like the idea of making yogurt, but I do not have the attention span for making it from fresh milk. I like this one because you use sweetened condensed milk. If I tried to make the other, I know I would fail. I would forget it was in there and it would really spoil. I also only have one pot and I can't have it taken up in that long process! I'm doing it for 6 hours and then plan to see how thick it is. I may or may not strain it depending on thickness. I made Chicken Adobo again last night and it was yummylicious. I deboned the thighs and the family liked it much better. Vietnamese yogurt? Details please...
|
|
|
Post by blarneygirl on Aug 25, 2016 17:45:32 GMT
I have a pot of Vietnamese yogurt fermenting in my pot right now! I like the idea of making yogurt, but I do not have the attention span for making it from fresh milk. I like this one because you use sweetened condensed milk. If I tried to make the other, I know I would fail. I would forget it was in there and it would really spoil. I also only have one pot and I can't have it taken up in that long process! I'm doing it for 6 hours and then plan to see how thick it is. I may or may not strain it depending on thickness. I made Chicken Adobo again last night and it was yummylicious. I deboned the thighs and the family liked it much better. I bought the milk to make yogurt (I typically buy Lactaid, but bought regular to specifically make yogurt) and just didn't want to give up the pot time to make it (plus, I didn't want to take the time only to have it fail). I am curious about the current conversations in the FB IP group about skipping the "boil" step. I have made the Vietnamese yogurt, and been quite happy with it!
|
|
oh yvonne
Prolific Pea
Posts: 8,003
Jun 26, 2014 0:45:23 GMT
|
Post by oh yvonne on Aug 25, 2016 17:55:08 GMT
I have leftovers for lunch. Last time I made a big batch of chicken w/southwestern frozen veggie mix and taco seasoning, so I froze the leftovers in freezer bags. Last night I took one out and have it for lunch. I topped it with grated Mexican blend cheese and some chips. Wow, so good, even reheated from frozen. Love this meal!
This afternoon I'll put up a batch of yogurt. School is back in and DD loves taking yogurt and some toppings in her lunch.
|
|
|
Post by keknj on Aug 25, 2016 17:57:40 GMT
I bought the milk to make yogurt (I typically buy Lactaid, but bought regular to specifically make yogurt) and just didn't want to give up the pot time to make it (plus, I didn't want to take the time only to have it fail). I am curious about the current conversations in the FB IP group about skipping the "boil" step. I have made the Vietnamese yogurt, and been quite happy with it! I will have to look up that discussion, I haven't seen that info. I'm only in one IP FB group, I know there are several. I'm not fond of yogurt myself, but the family likes it. I'm doing the 6 hours hoping it won't be too tart and I will like it too. I'm going to make some fruit compotes to flavor it with.
|
|
|
Post by jenjie on Aug 25, 2016 18:06:25 GMT
I have a pot of Vietnamese yogurt fermenting in my pot right now! I like the idea of making yogurt, but I do not have the attention span for making it from fresh milk. I like this one because you use sweetened condensed milk. If I tried to make the other, I know I would fail. I would forget it was in there and it would really spoil. I also only have one pot and I can't have it taken up in that long process! I'm doing it for 6 hours and then plan to see how thick it is. I may or may not strain it depending on thickness. I made Chicken Adobo again last night and it was yummylicious. I deboned the thighs and the family liked it much better. I bought the milk to make yogurt (I typically buy Lactaid, but bought regular to specifically make yogurt) and just didn't want to give up the pot time to make it (plus, I didn't want to take the time only to have it fail). I am curious about the current conversations in the FB IP group about skipping the "boil" step. I have made the Vietnamese yogurt, and been quite happy with it! I read that about not boiling the yogurt but they said you need that to kill any bacteria. The thing that made sense to me was when they said how long yogurt will keep vs how long milk will keep. I did mine overnight. I started around 9 pm, boiled, cooled it down, added in the starter by 11 pm and let it do its thing overnight.
|
|
|
Post by gale w on Aug 25, 2016 18:39:14 GMT
I'm trying greek yogurt cheesecake right now. The crust was a little above the filling but I'll just use a spoon to remove it after. The recipe said to make sure it was covered but once you put the filling in, it's kind of a moot point. This is the recipe I'm using. I used laughing cow wedges for the cream cheese part (there's a little bit of cream cheese in it) so hopefully it'll still turn out. flavorrd.com/2016/07/instant-pot-greek-yogurt-cheesecake/
|
|
|
Post by gale w on Aug 25, 2016 18:41:30 GMT
I would boil the milk, even if I made the vietnamese yogurt. When you add water to the condensed milk, you're most likely introducing bacteria. I tend to err on the side of caution though. Especially when it comes to foodborne germs.
|
|
|
Post by keesha on Aug 25, 2016 19:17:58 GMT
I have a pot of Vietnamese yogurt fermenting in my pot right now! I like the idea of making yogurt, but I do not have the attention span for making it from fresh milk. I like this one because you use sweetened condensed milk. If I tried to make the other, I know I would fail. I would forget it was in there and it would really spoil. I also only have one pot and I can't have it taken up in that long process! I'm doing it for 6 hours and then plan to see how thick it is. I may or may not strain it depending on thickness. I made Chicken Adobo again last night and it was yummylicious. I deboned the thighs and the family liked it much better. I bought the milk to make yogurt (I typically buy Lactaid, but bought regular to specifically make yogurt) and just didn't want to give up the pot time to make it (plus, I didn't want to take the time only to have it fail). I am curious about the current conversations in the FB IP group about skipping the "boil" step. I have made the Vietnamese yogurt, and been quite happy with it! I tried skipping the boil -- sometimes the yogurt won't be as thick if you do. The boil is to kill all competing bacteria that may be present. I always boil now. Also, I make SCD yogurt. It ferments for a minimum of 24 hours to break down the lactose. I use regular, whole milk. I know it ties up the IP --but I have pulled the pot of yogurt out (I bought a second insert) and cooked something else, put the yogurt back in and continued. A glass lid on the yogurt instead of using the regular top helps as well. I refrigerate the finished pot overnight before straining to make greek. I find there is less yogurt in the whey this way. Does this yogurt take 2 days to make my way, yes! But it is worth it..... Like Elaine has said, once you get a routine down it is easy!
|
|
|
Post by elaine on Aug 25, 2016 21:28:28 GMT
Don't skip boiling your milk when making yogurt.
In fact, your yogurt will be thicker/firmer if you keep it at 180 for a full 30 minutes before cooling it back down and inoculating it. The heat doesn't only kill bacteria but changes the protein structure so that the yogurt cultures can eat the lactase more easily.
You run the risk of ending up with cultured milk, rather than yogurt.
|
|
|
Post by shescrafty on Aug 25, 2016 21:57:10 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. Mine is in the freezer-let me know how it is! My iPot is beeping-making Tuscan garlic chicken. I made rice first and washed it quickly to throw the chicken in
|
|
|
Post by blarneygirl on Aug 25, 2016 23:02:53 GMT
My iPot is beeping-making Tuscan garlic chicken. I made rice first and washed it quickly to throw the chicken in That was on my menu tonight, but it got pushed to tomorrow. I'm looking forward to it!
|
|
|
Post by monklady123 on Aug 25, 2016 23:21:08 GMT
I still need to know what Vietnamese yogurt is, and what recipe you all are using. I'm going to google now, but I still need a step-by-step recipe, please, one that you've successfully used.
|
|
naby64
Drama Llama
Posts: 5,933
Jun 25, 2014 21:44:13 GMT
|
Post by naby64 on Aug 25, 2016 23:41:59 GMT
I need comfort food tonight and was craving chicken pot pie so I am cooking up This Old Gal's recipe. It has beeped and I am now impatiently waiting on the 10 NPR. No one is home for dinner tonight. DS is working and DH had a board meeting. If he doesn't want this, he can stop for something on the way home!
|
|
|
Post by gale w on Aug 25, 2016 23:49:56 GMT
I still need to know what Vietnamese yogurt is, and what recipe you all are using. I'm going to google now, but I still need a step-by-step recipe, please, one that you've successfully used. youtu.be/ipxEbLWRLRI
|
|
|
Post by jenjie on Aug 26, 2016 0:18:22 GMT
Quoting myself! LOL I went out for the day and the yogur strained too long. It was past sour cream consistency. So I added some whey back. All in all, I started with a half gallon and ended with a bit less than 3 cups of whey so about 5 cups yogurt. When I let it sit 8 hours instead of 10, it was more half yogurt, half whey. They was a definite improvement.
|
|
|
Post by elaine on Aug 26, 2016 0:21:01 GMT
Buttermilk Herbed Chicken was a success! I cut the cooking time to 10 minutes because my chicken wasn't frozen and I cut three large breasts into tenders so that we could split it amongst 4.
Next time I would add 1/2 cup of broth or more buttermilk, because there wasn't enough gravy as written. The family loved it though.
|
|
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
|
Post by marianne on Aug 26, 2016 0:45:23 GMT
Woo Hoo!! I made a low country boil tonight and oh boy, was it good! Pretty much followed this RECIPE except we didn't have any beer and I added some lemon and more Old Bay. Everything was perfectly cooked, even the corn, which was a little old. We really like the foil packet version of this on the grill, so I'm thinking it'll be a regular at our house. There just is nothing that this little miracle machine can't do! Attachments:
|
|
|
Post by shescrafty on Aug 26, 2016 1:08:56 GMT
My iPot is beeping-making Tuscan garlic chicken. I made rice first and washed it quickly to throw the chicken in That was on my menu tonight, but it got pushed to tomorrow. I'm looking forward to it! It is supposed to served over pasta but we chose rice and really liked the way it soaked up the sauce. I also added a lot more spinach (I like spinach a lot!) and added in some more spices. It was yummy
|
|