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Post by elaine on Sept 1, 2016 2:05:20 GMT
sorry! I forgot that we had switched back to weekly threads - so this is a little late in the day.
In addition to the pulled pork I made in the IP for dinner, I also boiled a pound of fresh peanuts (again, from my Asian grocery store) this afternoon with salt and Cajun seasoning. My younger son loves them so much that he chose them for dessert instead of ice cream tonight. LOL!
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MorningPerson
Pearl Clutcher
Posts: 2,506
Location: Central Pennsylvania
Jul 4, 2014 21:35:44 GMT
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Post by MorningPerson on Sept 1, 2016 2:24:27 GMT
I have had the busiest summer since probably *ever.* However, I made a goal to use my new Instant Pot once a week at minimum and I'm pretty much on track with that. Mostly hits. One or two misses. But the hits have been awesome! I hope to join in on the conversation when things slow down, but in the meantime I just wanted to say that I'm grateful for all your help and encouragement here elaine . I'm betting that I'm not the only one who benefits from these threads, but hasn't been able to join in and express our thanks.
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Post by Rainy_Day_Woman on Sept 1, 2016 2:46:17 GMT
I made this mango chicken recipe tonight over rice and it was very good. www.paleocajunlady.com/aip-instant-pot-sweet-sour-mango-chicken-thighs-recipe/It needed some heat so I put in some sriracha when it was done. I cheated and thickened with cornstarch instead of simmering it to reduce as I got home really late tonight. I finally convinced my mom to get one. She said she wasn't sure how much she would use it but I never shut up about the damn thing so she better get on board. Lol. I saw someone making elderflower syrup on one of the Facebook groups and I may give that a try. I used to have that all the time in Europe and I miss it!
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Post by elaine on Sept 1, 2016 14:12:29 GMT
MorningPerson, aww, you are very welcome! And very sweet to say that. I am more than happy to share and encourage because I truly think these modern pressure cookers make cooking amazing tasting food incredibly easy. And, because I'm a Jewish Mom, helping people eat yummy food is very satisfying for me too!
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Post by elaine on Sept 1, 2016 14:16:42 GMT
I made this mango chicken recipe tonight over rice and it was very good. www.paleocajunlady.com/aip-instant-pot-sweet-sour-mango-chicken-thighs-recipe/It needed some heat so I put in some sriracha when it was done. I cheated and thickened with cornstarch instead of simmering it to reduce as I got home really late tonight. I finally convinced my mom to get one. She said she wasn't sure how much she would use it but I never shut up about the damn thing so she better get on board. Lol. I saw someone making elderflower syrup on one of the Facebook groups and I may give that a try. I used to have that all the time in Europe and I miss it! I often thicken with cornstarch instead of reducing too. My family loves lots of gravy and often the gravy is already very tasty without reducing to concentrate the flavors. Good luck with your mom! I convinced my 81 year old mom to get one, and she struggles with some of the tech aspects of it. Especially since she really wants to make yogurt in it.
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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 Sept 1, 2016 14:43:57 GMT
Well, I made chicken Tikka the other night and it was a fail. Whenever I fail, it's on chicken breasts! I always overcook them!
This time I put two breasts that were mostly still frozen, in with a jar of Trader Joe's Tikka Masala sauce and a bit of water.
Well, thinking they were frozen I'd need to double the time so I cooked them for 30 minutes. OMG rubber chicken! Ugh! It was barely edible, I winded up dumping it. I have to remember not to overcook my chicken, it always cooks up faster than I expect it would.
And the one thing I have discovered that I really like is, it's easy to just cook it at the minimum amount of time you'll think it would be done, and if it's not, you can always pop the lid back on and cook it more, it doesn't hurt anything. IDK why I forget that with chicken breasts.
Tonight I'm making pepper steak for dinner. Not sure if I'm doing that in the IP or the stovetop. It cooks so fast anyway, and that way I have the IP free to make the rice.
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Post by littlemama on Sept 1, 2016 16:18:14 GMT
Still adjusting to cooking for 2 instead of 3, but DS will be home this evening, so I don't have to worry about that for a few days! I have a recipe for Ziti with Peppers and Onions that I will probably make one night, and the Pulled Pork I made a while ago might need to return. If not that, then the Shredded Beef Enchiladas that were so good!
None of that is happening tonight though, because I told DS he could choose dinner as long as he was willing to go pick it up!
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Post by underwatermama on Sept 1, 2016 17:38:28 GMT
I tried making soft boiled egss again last night. The first time I made them I did 3 min, then NPR for 3 minutes and they were perfect HARD boiled eggs. LOL Last night I did 3 minutes, then QPR and the one that cracked was perfect but the one that didn't crack was slightly underdone.
Should I try 4 minutes next time with QPR, or 3 mintues and a 1 minute NPR?
I may try to make rice pudding again today.
Once school starts up again, I will actually try making more dinners in it again too.
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Post by elaine on Sept 1, 2016 19:43:12 GMT
I tried making soft boiled egss again last night. The first time I made them I did 3 min, then NPR for 3 minutes and they were perfect HARD boiled eggs. LOL Last night I did 3 minutes, then QPR and the one that cracked was perfect but the one that didn't crack was slightly underdone. Should I try 4 minutes next time with QPR, or 3 mintues and a 1 minute NPR? I may try to make rice pudding again today. Once school starts up again, I will actually try making more dinners in it again too. Yes, the instructions I've read (I don't make soft-boiled eggs, only hard) call for 3 minutes at pressure then QR. If that was under-done for you, I'd increase it to 4 min followed by QR. Are you using anything to hold your eggs so that don't roll and crack into each other or the pot? Olive oil (and other caps) caps make good egg holders; I use canning jar rings. You can also make foil "nests" for the eggs.
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Post by elaine on Sept 1, 2016 19:45:56 GMT
Right now I have yogurt fermenting in one of my IPs. Dinner tonight will be my first go at 1-pot pasta and meatballs in my other IP. I had a heck of a time finding frozen meatballs at Walmart, but finally found them by the pizza.
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Post by jenjie on Sept 1, 2016 19:59:59 GMT
My buffalo chicken sandwiches were HOT! BIL loved them as-is. Too spicy for me. My sandwich had ranch dressing and a slice of Meunster cheese but it didn't cut the spice. How do I fix this in the future? Use much less hot sauce?
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Post by elaine on Sept 1, 2016 21:01:13 GMT
My buffalo chicken sandwiches were HOT! BIL loved them as-is. Too spicy for me. My sandwich had ranch dressing and a slice of Meunster cheese but it didn't cut the spice. How do I fix this in the future? Use much less hot sauce? Can I see the recipe again? Then I might have some ideas.
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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 21:18:33 GMT
Made potato salad this afternoon for tonight's dinner. Now, as I type this, I have chicken drumsticks in the pot with some Guy Fieri Kansas City BBQ sauce. I have the broiler on and preheated, just waiting for the chicken to count down and then will add more sauce and broil.
Smells heavenly.
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Deleted
Posts: 0
May 20, 2024 21:18:30 GMT
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Post by Deleted on Sept 1, 2016 21:52:19 GMT
Wasn't sure what to do for dinner tonight, but decided to look for a chicken and dumplings recipe for the IP since I have frozen chicken, and homemade chicken stock. Just finished and waiting for it to cool so I can try it, but it smells SO good. Went from frozen chicken to homemade chicken and dumplings in 30 minutes. I love this pot! ETA: Pressure Cooker Chicken and DumplingsI don't use corn in my chicken and dumplings, so I left that out. Also left out the carrots b/c I'm out of carrots. Do I sound like an AllRecipes reviewer yet?
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Post by underwatermama on Sept 1, 2016 22:27:54 GMT
I tried making soft boiled egss again last night. The first time I made them I did 3 min, then NPR for 3 minutes and they were perfect HARD boiled eggs. LOL Last night I did 3 minutes, then QPR and the one that cracked was perfect but the one that didn't crack was slightly underdone. Should I try 4 minutes next time with QPR, or 3 mintues and a 1 minute NPR? I may try to make rice pudding again today. Once school starts up again, I will actually try making more dinners in it again too. Yes, the instructions I've read (I don't make soft-boiled eggs, only hard) call for 3 minutes at pressure then QR. If that was under-done for you, I'd increase it to 4 min followed by QR. Are you using anything to hold your eggs so that don't roll and crack into each other or the pot? Olive oil (and other caps) caps make good egg holders; I use canning jar rings. You can also make foil "nests" for the eggs. I just plop the eggs on the trivet (there were only two). I will try the cap/foil method next time; thanks for that idea. And I did make rice pudding today and 4 minutes is perfect (I added a little more water too).
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Post by peajays on Sept 1, 2016 22:44:41 GMT
Ok all you Greek yogurt makers, someone on the fb site posted this method for straining, and I have to say it's bloody brilliant
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Post by peajays on Sept 1, 2016 22:50:14 GMT
I've been pretty quiet lately, so I have to make up for that, lol. Tonight I made a pot roast using this recipe, and the only change I did was thicken all the liquid with flour to make gravy instead of reducing. And I put my veggies in on a trivit and then put them all under the broiler while I thickened the gravy. thedomesticman.com/2015/12/22/pressure-cooker-pot-roast/elaine I also have a question for you, or anyone in the group. My work offers points to purchase items, and I have the option to buy a Philips air fryer. I have enough for the basic fryer or the fancier model. I was just wondering if anyone's had experience with that brand.
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Deleted
Posts: 0
May 20, 2024 21:18:30 GMT
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Post by Deleted on Sept 1, 2016 23:03:47 GMT
Ok, now I'm going to have to get my inner pot washed up and ready for round 2. My cheesecake pan just arrived from Amazon (9 days early, y'all!!) while we were eating. When I ordered, it said it wouldn't even be back in stock until Sep 5th and then not delivered until the 9th. Kudos to Amazon . . . I've gotten to where I don't expect much from them in terms of delivery time-frames, but this is a welcome throwback to the early days of Prime
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Post by keknj on Sept 2, 2016 0:12:32 GMT
Ok all you Greek yogurt makers, someone on the fb site posted this method for straining, and I have to say it's bloody brilliant Is that a small mouth jar atop a large mouth jar? I tried turning my jars upside down to drain and nothing came out. I think you have to stir it first. I did not and didn't think of it until I had emptied out my jars!
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Post by elaine on Sept 2, 2016 0:12:33 GMT
I've been pretty quiet lately, so I have to make up for that, lol. Tonight I made a pot roast using this recipe, and the only change I did was thicken all the liquid with flour to make gravy instead of reducing. And I put my veggies in on a trivit and then put them all under the broiler while I thickened the gravy. thedomesticman.com/2015/12/22/pressure-cooker-pot-roast/elaine I also have a question for you, or anyone in the group. My work offers points to purchase items, and I have the option to buy a Philips air fryer. I have enough for the basic fryer or the fancier model. I was just wondering if anyone's had experience with that brand. I have a Philips Avance XL - it is the digital model, but the larger size. I love it. I had the QVC one, which worked great, although was small for my family. I could make bacon in it. The Philips, however, is so much more powerful that I can't make bacon in it because it gets blown around and the grease smokes unbelievably. Also, the XL is big enough for my family. Philips is the Cadillac of air fryers - they are very good, but also much more expensive. If you can get it with points, I would do it in a heartbeat!
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Post by elaine on Sept 2, 2016 0:17:36 GMT
Ok all you Greek yogurt makers, someone on the fb site posted this method for straining, and I have to say it's bloody brilliant Is that a small mouth jar atop a large mouth jar? I tried turning my jars upside down to drain and nothing came out. I think you have to stir it first. I did not and didn't think of it until I had emptied out my jars! I would think it has to be, although the single jar pictured with the cheesecloth is a wide mouth jar. But there would be no way to turn it upside down and have the neck fit inside another wide mouth jar. It would have to be a regular mouth jar turned upside down into a wide mouth. The issue would be such a small straining area and such a relatively "deep" amount of yogurt to strain through it. I strain through a 12" diameter coffee filter covered screen, and only about 2-3" of yogurt above it and it still takes 2-4 hours to strain.
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Post by peajays on Sept 2, 2016 0:20:16 GMT
Is that a small mouth jar atop a large mouth jar? I tried turning my jars upside down to drain and nothing came out. I think you have to stir it first. I did not and didn't think of it until I had emptied out my jars! I would think it has to be, although the single jar pictured with the cheesecloth is a wide mouth jar. But there would be no way to turn it upside down and have the neck fit inside another wide mouth jar. It would have to be a regular mouth jar turned upside down into a wide mouth. The issue would be such a small straining area and such a relatively "deep" amount of yogurt to strain through it. I strain through a 12" diameter coffee filter covered screen, and only about 2-3" of yogurt above it and it still takes 2-4 hours to strain. I thought the same thing,so I've modified it slightly
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zookeeper
Pearl Clutcher
Posts: 3,909
Aug 28, 2014 2:37:56 GMT
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Post by zookeeper on Sept 2, 2016 0:29:02 GMT
I made this on Sunday and it was out of this world delicious!!!
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AmyS
Full Member
Enrich your life through crochet. (tm)
Posts: 178
Location: North Alabama
Jun 26, 2014 3:16:46 GMT
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Post by AmyS on Sept 2, 2016 1:01:02 GMT
I received my QVC pressure cooker yesterday. I made corned beef brisket with cabbage, potatoes, and carrots. It was fabulous! We're having leftovers tonight. I made rice pudding this afternoon. It was fabulous, too. I love this thing!
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Post by gale w on Sept 2, 2016 3:10:22 GMT
cubed steak with gravy in the IP today. I loosely used the pork chops in homemade mushroom gravy recipe. Also had rice from the rice cooker and zucchini roasted in the ninja.
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Post by bbkeef on Sept 2, 2016 13:41:58 GMT
Does anyone have trouble with the venting/steaming lever? Mine appears to be very sensitive. I ended up throwing out 4 eggs last night because I couldn't get it up to pressure. It got hot, but then nothing. This morning I did a water test and it wasn't doing anything, then I wiggled the vent and lo and behold it started working. I think mine might actually be backwards...like the sealing is actually venting. Ugh. I really want to make meatballs and pasta today, so I will give it a wiggle!
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Post by terri on Sept 2, 2016 13:53:22 GMT
Was wondering if anyone has made a true soufflé in their instant pot. The recipes I have found are more quiche than soufflé.
Also can I carmelize onions in the instant lot?
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Post by sawwhet on Sept 2, 2016 14:20:58 GMT
I made my second batch of Greek yogurt last night. OMG, it is so yummy and creamy. I use Homogenized milk which is about $4.27 for 4 L (Canada is expensive). It makes roughly 12 cups once strained. But, 2 cups (or 500ml) of Greek yogurt is about $3.99 so it would cost about $23.94 to buy that much Greek yogurt!! Great savings and it so good.
I like to add a bit of local honey and some fruit. My kids love this yogurt.
I may try the chicken and dumplings recipe in the next few days.
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Post by elaine on Sept 2, 2016 14:32:23 GMT
Was wondering if anyone has made a true soufflé in their instant pot. The recipes I have found are more quiche than soufflé. Also can I carmelize onions in the instant lot? Yes, you can carmelize onions. Set it for "sauté" and hit adjust until it lights up "more." Add your oil/butter and as soon as it is hot put in your chopped onions and stir until they are the shade of brown that you like. I have never made a real soufflé in the oven, let alone my IP, so I don't know about that. Quiches definitely do work.
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Post by terri on Sept 2, 2016 14:34:36 GMT
Thanks so much Elaine!
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