Deleted
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May 19, 2024 21:16:58 GMT
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Post by Deleted on Aug 29, 2016 19:46:03 GMT
oh yvonne and elaine, thanks for the straining advice Mine is mesh all the way up the sides, so I'm going to look for one with solid sides. This might be the excuse I need to get a cheesecake pan, too!
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Post by peanutterbutter on Aug 29, 2016 20:27:08 GMT
I've definitely become a huge fan of this wonderful appliance!! I do have a couple questions....
1) I see a lot of chicken recipes that call for thighs-do those cook better in the IP? Or are they just cheaper? I usually have boneless skinless chicken breasts around. ...
2) we do a picnic at work every year with our clients. We used to do make your own shishkabobs, now we just do make your own foil packets that we then grill. We actually precook the meat, so we are really just heating it up along with veggies. I usually take care of the beef, I cut it into small pieces, marinate it, and grill it. But I was wondering if I might be able to do something in the Instant Pot to have it be more tender. Any thoughts on what cut of beef to use to accomplish this ?
Thanks!
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Post by shescrafty on Aug 29, 2016 21:14:24 GMT
I had a frozen meatloaf for tonight and steamed green beans. I roasted up some potatoes in the IP to go with it
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Post by monklady123 on Aug 29, 2016 22:39:34 GMT
Hey, monklady123 , Giant has whole briskets on sale right now for $1.99 per pound! I bought a large 12 pound one for $24 and cut it into three 4-pound pieces. 2 of them I will be able to make into briskets I can slice and serve, the third piece has so much fat marbled in that I'll use it to make some sort of pulled beef, like barbacoa. So, if you interested in trying brisket, now might be the time! Good to know, thanks! I'm heading there tomorrow so I'll pick one up. But I'm leaving for Pittsburgh the next day, can I freeze it? Well I mean I know I can freeze meat, but can I then cook it in the IP straight from frozen? I did that with chicken thighs and could not believe my eyes when I opened the pot, lol. Perfect chicken. SaveSave
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Post by elaine on Aug 29, 2016 22:48:04 GMT
Hey, monklady123 , Giant has whole briskets on sale right now for $1.99 per pound! I bought a large 12 pound one for $24 and cut it into three 4-pound pieces. 2 of them I will be able to make into briskets I can slice and serve, the third piece has so much fat marbled in that I'll use it to make some sort of pulled beef, like barbacoa. So, if you interested in trying brisket, now might be the time! Good to know, thanks! I'm heading there tomorrow so I'll pick one up. But I'm leaving for Pittsburgh the next day, can I freeze it? Well I mean I know I can freeze meat, but can I then cook it in the IP straight from frozen? I did that with chicken thighs and could not believe my eyes when I opened the pot, lol. Perfect chicken. SaveSaveIt depends on how large you cut your sections. Any piece over a pound, I'd thaw before cooking. Chicken thighs are pretty small. I don't think it would have to be refrigerator temp all the way through, but mostly thawed. I have frozen all three of my 4 pound cuts, and I'll take one out of the freezer 2-3 days before I plan to use it.
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Post by jenjie on Aug 29, 2016 22:56:42 GMT
If you happened to be on 9th street in OCNJ today and saw a very tired woman carrying an IP down the street, that was me. And I didn't even use it! BIL heated up the chicken tacos on the stovetop before I got there. They were a success! Very well received. And I made way too much, there was a ton left over.
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naby64
Drama Llama
Posts: 5,933
Jun 25, 2014 21:44:13 GMT
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Post by naby64 on Aug 29, 2016 23:10:00 GMT
I am actually not using my IP for dinner tonight. DH is not feeling good so we are having pancakes and bacon. I did just throw in 2 frozen chicken breasts though to make some chicken salad. I want some really good chicken salad and not one place around here makes it. So we are going to give it a go like this.
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AmandaA
Pearl Clutcher
Posts: 3,502
Aug 28, 2015 22:31:17 GMT
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Post by AmandaA on Aug 30, 2016 2:04:34 GMT
So a sort of related cooking question... I was looking for a pork bbq recipe to make in my IP, and saw something interesting in a recipe from pressure cooking today. After cooking, it says to use a stand mixer (with paddle attachment) to shred the meat. This sounds genius...to good to be true. Anyone tried it?!
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Post by jenjie on Aug 30, 2016 2:08:21 GMT
So a sort of related cooking question... I was looking for a pork bbq recipe to make in my IP, and saw something interesting in a recipe from pressure cooking today. After cooking, it says to use a stand mixer (with paddle attachment) to shred the meat. This sounds genius...to good to be true. Anyone tried it?! Yes quite a few of us have! It works great. Just be careful you don't over mix or it will turn kind of mushy. I usually use the dough hook for this.
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Post by elaine on Aug 30, 2016 3:01:53 GMT
So a sort of related cooking question... I was looking for a pork bbq recipe to make in my IP, and saw something interesting in a recipe from pressure cooking today. After cooking, it says to use a stand mixer (with paddle attachment) to shred the meat. This sounds genius...to good to be true. Anyone tried it?! I have bear claws, so I don't do this, but there was a thread about it in the past six months or so, and quite a few peas use their KA Mixers to shred meat and poultry.
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AmandaA
Pearl Clutcher
Posts: 3,502
Aug 28, 2015 22:31:17 GMT
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Post by AmandaA on Aug 30, 2016 12:57:54 GMT
jenjie & elaine Thanks for the feedback on that... Can't believe I have made it to nearly 40 years old without knowing about that kitchen hack! Mind blown and tonight we will have shredded pork bbq... Or whatever sort of meat my KA mixer turns it into. Ha ha
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Post by jenjie on Aug 30, 2016 13:46:59 GMT
jenjie & elaine Thanks for the feedback on that... Can't believe I have made it to nearly 40 years old without knowing about that kitchen hack! Mind blown and tonight we will have shredded pork bbq... Or whatever sort of meat my KA mixer turns it into. Ha ha Enjoy it! As tender as the meat is in the IP, you might just need tongs! I did that with my chicken breasts.
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Post by elaine on Aug 30, 2016 14:08:19 GMT
Last night I made This beef stroganoff.I wanted a 1-pot meal, so I modified it a bit. The changes I made were to set the pressure cooker for six minutes less than called for, used QR, and then added and stirred in the mushrooms and also a box of no-boil penne pasta and 2 cups of beef broth, 1/2 cup of white wine (you could just use broth), closed it back up and set it at 6 minutes. I used QR and then stirred in 1/2 cup of sour cream and 1/3 cup of cream cheese. I didn't use the cornstarch and water because the sauce was the right consistency as it was. I also added 1 pound of chopped fresh asparagus. It was so good that we all drank the sauce after we were finished and my husband actually licked his bowl. I love the new no-boil/Pronto pasta for this type of use. It was perfect! While I prefer my stroganoff over egg noodles, it was great to have only one dirty pan and no boiling water in the kitchen. The full modified recipe is now over on our master recipe thread.
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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 30, 2016 15:30:58 GMT
I made Mississippi pot roast in the IP last night. I'd intended to crock pot it all day, but I was running late in the morning and didn't have time. I hadn't made the MPR in the IP before wasn't sure it would come out. Why did I not have faith? 45 minutes and it was done to perfection! I took some chicken breasts out this am to thaw in the fridge. When I get home from work they are going into the IP with a jar of Trader Joe's Tikka Marsala sauce. I've got my IP plain yogurt I'll make a quick riata sauce and some basmati in the rice cooker...ahh easy dinner tonight!
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naby64
Drama Llama
Posts: 5,933
Jun 25, 2014 21:44:13 GMT
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Post by naby64 on Aug 30, 2016 16:21:34 GMT
I am sure there is an easy way to figure out how to do this but there is so much wisdom here I am just gonna ask. This recipe sounds so good - Parm Chicken and rice - but how to convert it. I can get through the saute part of the veggies and such. Would I still need to do the chicken saute? AND if so, then am I only cooking the rice? What will that do to the already cooked chicken? It's using instant rice and only a cup of liquid. I would be using jasmine(?) rice I think. Can't remember what it is at home. And then adjust the liquid to that?
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Post by elaine on Aug 30, 2016 17:05:16 GMT
I am sure there is an easy way to figure out how to do this but there is so much wisdom here I am just gonna ask. This recipe sounds so good - Parm Chicken and rice - but how to convert it. I can get through the saute part of the veggies and such. Would I still need to do the chicken saute? AND if so, then am I only cooking the rice? What will that do to the already cooked chicken? It's using instant rice and only a cup of liquid. I would be using jasmine(?) rice I think. Can't remember what it is at home. And then adjust the liquid to that? I would brown the chicken pieces first in the olive oil. Just sear/brown it, don't cook it all the way through. Remove to a bowl/plate. Now sauté the onion, mushrooms, etc. Add more olive oil if necessary. When onion is soft and starting to brown, put the chicken back in along with any juices in the bowl, add the wine, salt and pepper and let it cook for a minute to let the alcohol evaporate. Now, add the rice and broth. If it is jasmine rice 1 cup of rice and 1 cup of broth. If it is basmati, 1 cup of rice, 1.5 cups of broth. Seal it up and set it for 8 minutes at high pressure. Use quick release. Add Parmesan and parsley and stir. If it is too liquidy - put it on sauté and cook off some of the liquid.
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Post by gale w on Aug 30, 2016 17:07:33 GMT
I am sure there is an easy way to figure out how to do this but there is so much wisdom here I am just gonna ask. This recipe sounds so good - Parm Chicken and rice - but how to convert it. I can get through the saute part of the veggies and such. Would I still need to do the chicken saute? AND if so, then am I only cooking the rice? What will that do to the already cooked chicken? It's using instant rice and only a cup of liquid. I would be using jasmine(?) rice I think. Can't remember what it is at home. And then adjust the liquid to that? I would brown the chicken pieces first in the olive oil. Just sear/brown it, don't cook it all the way through. Remove to a bowl/plate. Now sauté the onion, mushrooms, etc. Add more olive oil if necessary. When onion is soft and starting to brown, add the wine, salt and pepper and let it cook for a minute to let the alcohol evaporate. Now, add the rice and broth. If it is jasmine rice 1 cup of rice and 1 cup of broth. If it is basmati, 1 cup of rice, 1.5 cups of broth. Seal it up and set it for 8 minutes at high pressure. Use quick release. Add Parmesan and parsley and stir. If it is too liquidy - put it on sauté and cook off some of the liquid. When would you add the chicken back in (since it's not cooked all the way through)?
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Post by elaine on Aug 30, 2016 17:21:39 GMT
I would brown the chicken pieces first in the olive oil. Just sear/brown it, don't cook it all the way through. Remove to a bowl/plate. Now sauté the onion, mushrooms, etc. Add more olive oil if necessary. When onion is soft and starting to brown, add the wine, salt and pepper and let it cook for a minute to let the alcohol evaporate. Now, add the rice and broth. If it is jasmine rice 1 cup of rice and 1 cup of broth. If it is basmati, 1 cup of rice, 1.5 cups of broth. Seal it up and set it for 8 minutes at high pressure. Use quick release. Add Parmesan and parsley and stir. If it is too liquidy - put it on sauté and cook off some of the liquid. When would you add the chicken back in (since it's not cooked all the way through)? Oops! Add it back when you add the wine, etc. Thanks for that catch!
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naby64
Drama Llama
Posts: 5,933
Jun 25, 2014 21:44:13 GMT
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Post by naby64 on Aug 30, 2016 23:01:35 GMT
I am making stuffed peppers tonight. Hope they turn out! I am looking forward to it but the rest of the family, not so much.
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Post by elaine on Aug 30, 2016 23:39:17 GMT
Tonight was Chicken Breasts in Dijon Cream Sauce from the Great Big Pressure Cooker Cookbook. It is a keeper. We had it served over rice and Brussels sprouts as the side.
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Deleted
Posts: 0
May 19, 2024 21:16:58 GMT
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Post by Deleted on Aug 30, 2016 23:42:32 GMT
Last night I made the beef and broccoli recipe that's been posted here. It turned out wonderfully.
But there was steam leaking out from the lid. The float valve was all the way up, and the lid appeared to be in place. The steam vent was closed. I checked the user manual and tried to trouble shoot the problem. I turned the pot off, checked the sealing ring - it was in place and not loose at all. I removed it and washed it. Checked the anti-block guard. I had just cleaned it prior to starting the recipe, but I cleaned it again.
So then I closed it back up and reset for 10 minutes. It did the same thing- valve up, less steam this time, but the meat was thoroughly cooked. I repeated all the washing and checked to make sure everything was in place.
Tonight I made pulled pork. There was no visible steam leaking out, but the pot still hissed. The float valve was up, but we could smell the meat cooking. In the past, we've only been able to smell what's cooking when the pressure releases.
So what's the problem with my IP? It's still cooking as expected. The hissing just freaks me out!
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Post by mtscrapper on Aug 31, 2016 19:17:29 GMT
I'm going to try Barbecue Bacon Meatloaf tonight. Any hints on how what to cook it in? Do you place it in a pan, shape in aluminum foil, or ...?
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Post by elaine on Aug 31, 2016 19:24:29 GMT
I'm going to try Barbecue Bacon Meatloaf tonight. Any hints on how what to cook it in? Do you place it in a pan, shape in aluminum foil, or ...? I don't use a pan, I shape it on the piece of foil that is also the sling. Be sure to cook it for 30 minutes, not the 20 that the original recipe calls for. Everyone here, myself included, who has made it has found that it needs 30 minutes.
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Post by mtscrapper on Aug 31, 2016 19:30:58 GMT
I'm going to try Barbecue Bacon Meatloaf tonight. Any hints on how what to cook it in? Do you place it in a pan, shape in aluminum foil, or ...? I don't use a pan, I shape it on the piece of foil that is also the sling. Be sure to cook it for 30 minutes, not the 20 that the original recipe calls for. Everyone here, myself included, who has made it has found that it needs 30 minutes. Thank you so much for helping this newbie out!
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Deleted
Posts: 0
May 19, 2024 21:16:58 GMT
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Post by Deleted on Aug 31, 2016 21:45:32 GMT
So I just cooked a whole chicken in the IP. No hissing, no steaming, it worked perfectly. Did I have an IP gremlin visiting me on Monday and Tuesday?
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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
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Post by imsirius on Aug 31, 2016 22:39:21 GMT
Was away all day yesterday and didn't get a chance to post. My roast beef the other night was outstanding. An inside round all day in the crock was never as tender as this one done in the IP was! It was still medium in the middle which was amazing and just how DH and I like it. It melted in your mouth. So good. Even our son had seconds. Awesome.
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Post by elaine on Sept 1, 2016 0:33:38 GMT
This evening was the back-to-school festival at our high school where you go with your teenager and hand over tons of money - class dues, booster membership, spirit wear and ordering your yearbook. And it was in the 90s with a heat index at 100. Yuck!
I put in a 5 pound semi-thawed loin roast cut in 3 pieces. Put in my packet of slow cooker pulled pork seasoning along with 1 cup of apple cider vinegar, 1/2 cup of ketchup and brown sugar. Set the IP for 65 minutes since it was not completely thawed and away I went with teenager in tow. When we got back 1.75 hours later, the IP was on keep warm. Easily shredded! So, pulled pork sandwiches with coleslaw and potato salad for dinner and almost no work for me!
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Post by Ryann on Sept 1, 2016 5:07:27 GMT
I made beef stroganoff last night from this recipe. I followed the recipe as directed, except for subbing in greek yogurt for sour cream at the end and adding garlic while cooking the mushrooms. DH and I both thought it tasted bland. The texture was spot on, but not the flavor. I want to try it again, but add in cream cheese and wine (love this idea, elaine ). I also want to try making pulled pork and potato salad soon. Sounds delicious!
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Post by elaine on Sept 1, 2016 14:00:59 GMT
I made beef stroganoff last night from this recipe. I followed the recipe as directed, except for subbing in greek yogurt for sour cream at the end and adding garlic while cooking the mushrooms. DH and I both thought it tasted bland. The texture was spot on, but not the flavor. I want to try it again, but add in cream cheese and wine (love this idea, elaine ). I also want to try making pulled pork and potato salad soon. Sounds delicious! The recipe is a bit bland as written. I also add a tsp of dried thyme. And it really does need a little something acidic - hence the wine, although some lemon juice (smaller amount than wine) could be used if someone didn't want to use alcohol.
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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
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Post by imsirius on Sept 1, 2016 14:51:04 GMT
Took out drumsticks for tonight. Have to decide what I want to do with them. Might just pour some Guy Fieri's bbq sauce on top and let it go and then broil to make sticky.
I may also make potato salad this afternoon. It's so easy, why not?
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