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Post by elaine on Sept 5, 2016 5:01:33 GMT
FWIW, I have 3 quarts of veggie stock processing in my IP right now. Earlier today I made a pot of spicy pinto beans, and I turned a very fatty 3 lb piece of brisket into barbacoa in my other pot. OMG! The beef turned out so great and I was able to skim the fat off after it cooled tonight. We had meatballs at IKEA for a late lunch today - btw, if you spend $100 at ikea this weekend they will then deduct the cost of your lunch, which for us was $40, so if you need anything, go tomorrow - so, dh and I didn't eat, but the boys scarfed down burrito bowls with the beans, rice, and barbacoa. Tomorrow night, we all will have barbacoa tacos and rice and beans.
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Post by Merge on Sept 5, 2016 11:57:33 GMT
So do I need some kind of special insert to make a quiche? My 9" round cake pan seems to fit perfectly. Can I just set it on top the trivet with water underneath?
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Post by elaine on Sept 5, 2016 12:26:39 GMT
So do I need some kind of special insert to make a quiche? My 9" round cake pan seems to fit perfectly. Can I just set it on top the trivet with water underneath? Is there some space around the edges? As long as there is some space so that the steam can circulate, your cake pan will be fine. And yes, pour in water, and put the pan on a trivet. It helps to make a foil sling for lowering it down and lifting it back out again. I like to cook quiche and casseroles in my French white corningware casseroles. They work perfectly and have higher sides than a cake pan. Basically, you can cook in anything that is heat-safe - Pyrex, metal, silicone, corningware, etc. And the joy of a stainless steel pot is that there are no worries about scratching the pot.
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Post by littlemama on Sept 5, 2016 13:04:14 GMT
Thanks elaine . I had to quote and copy the link and paste it in another tab. I don't know why I couldn't get the link to work. I just kept coming back to this page, even when I tried to use the go to link embedded in my browser. It was probably some chrome silliness. That is one amazing chopper! I do need a new food processor, but I don't think DH is going to go for that one! LOL. I go back to work Tuesday (very part time, I'm a school lunch aide) so I will have to start saving my pennies for that! It looks pretty awesome. I'm thinking that the batter won't stick to the cooked chicken, that's why I've been hesitant to try it. The recipe that we were following was very adamant that the oil had to be at 350 degrees. I think the breasts were too big. If we try again we will pound the beasts and see how it goes! Cut the breasts in half crosswise, and they will cook before they burn.
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Post by Merge on Sept 5, 2016 13:25:59 GMT
So do I need some kind of special insert to make a quiche? My 9" round cake pan seems to fit perfectly. Can I just set it on top the trivet with water underneath? Is there some space around the edges? As long as there is some space so that the steam can circulate, your cake pan will be fine. And yes, pour in water, and put the pan on a trivet. It helps to make a foil sling for lowering it down and lifting it back out again. I like to cook quiche and casseroles in my French white corningware casseroles. They work perfectly and have higher sides than a cake pan. Basically, you can cook in anything that is heat-safe - Pyrex, metal, silicone, corningware, etc. And the joy of a stainless steel pot is that there are no worries about scratching the pot. So the quiche came out pretty well. I made one with spinach, tomatoes, onions and feta cheese. I sauteed the veggies to release a lot of the water before mixing them into the eggs, but the quiche still came out a bit watery for my taste, so next time I would saute them longer or just use fewer watery veggies. The texture of the eggs is definitely different - lighter and creamier - than if I had baked it in the oven. The 9" cake pan worked fine. Six eggs, half a cup of whole milk, about a cup of sauteed veggies and crumbled feta, salt and pepper. Cooked for 20 minutes and quick released the pressure. There was some water on top but a paper towel took care of that.
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imsirius
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Post by imsirius on Sept 5, 2016 13:54:40 GMT
Boy you guys were chatting up a storm yesterday!
I think I am going to try the chicken and dumplings recipe tonight, if I can find my box of bisquick. Lol.
I have searched high and low everywhere in my city for a 6" springform for my IP with no luck. I guess I'm going to have to order from Amazon. I could have done that from the start, but I wanted instant gratification lol and I hate charging stuff.
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naby64
Drama Llama
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Jun 25, 2014 21:44:13 GMT
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Post by naby64 on Sept 5, 2016 14:19:40 GMT
Well, it is Labor Day and what else can you cook on a holiday but ribs, potato salad and salted caramel cheesecake? Which reminds me I need to get the cream cheese out now. I have to eyeball my potato salad to not make so much. Only DH and I eat it. DS wants fries.
Now the big question. I have two racks of ribs to cook. The last time I cooked ribs, I cut them in sections and stood them up in a tower. Is there any other way to cook them all at the same time?
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Post by elaine on Sept 5, 2016 14:30:04 GMT
Well, it is Labor Day and what else can you cook on a holiday but ribs, potato salad and salted caramel cheesecake? Which reminds me I need to get the cream cheese out now. I have to eyeball my potato salad to not make so much. Only DH and I eat it. DS wants fries. Now the big question. I have two racks of ribs to cook. The last time I cooked ribs, I cut them in sections and stood them up in a tower. Is there any other way to cook them all at the same time? You could try cutting them in 3rds-4ths again and see if you can cram them all in there. And if you don't need two full racks, you can probably get 1.5 racks in one pot and then freeze the other two pieces to cook with your next batch of ribs. I use both my pressure cookers to do two racks of ribs - which is what I always have to cook with 2 teenaged boys.
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naby64
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Jun 25, 2014 21:44:13 GMT
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Post by naby64 on Sept 5, 2016 14:37:44 GMT
Thanks, Elaine. I need to cook all of the ribs. DS is 19 and is eating all the time. So what doesn't get eaten tonight will be eaten for lunch tomorrow. I have found a blog site out there that curled the full racks in the pot. She had 3 racks in her pot. So I am thinking of not cutting mine this time and curling the 2 racks in there. I need to get more apple juice. I am using DH's apple juice for the pot liquid.
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Post by keknj on Sept 5, 2016 14:59:44 GMT
I'm doing ribs today too! My pot has had almost a week off (except for yogurt!) So she better remember how to work! LOL. I'm also doing fresh corn. I'll do the corn while the ribs are in the broiler. Looking forward to dinner!
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Post by blarneygirl on Sept 5, 2016 15:16:58 GMT
So this morning I steamed artichokes and ordered the kitchen aid (I only had to discuss it with myself, and I said yes ).
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Post by elaine on Sept 5, 2016 15:23:33 GMT
So this morning I steamed artichokes and ordered the kitchen aid (I only had to discuss it with myself, and I said yes ). Artichokes in the IP are the best! So fast and so tender. No more having to boil for another 15-30 minutes to get the leaves to peel off easily. Congrats on the new super dicer! What color did you go for?
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Post by refugeepea on Sept 5, 2016 15:36:08 GMT
So this morning I steamed artichokes and ordered the kitchen aid (I only had to discuss it with myself, and I said yes ). I'm a terrible cook and need exact instructions for the simplest things. How long did you steam the artichokes? Natural release? Manual release? My husband has taken over the Instant Pot so I'm needing to try to use it more myself. Artichokes did not turn out well the first time my husband tried them. Yogurt is being made right now. He's adding vanilla beans and was shocked by the price of them.
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Post by blarneygirl on Sept 5, 2016 15:36:36 GMT
So this morning I steamed artichokes and ordered the kitchen aid (I only had to discuss it with myself, and I said yes ). Artichokes in the IP are the best! So fast and so tender. No more having to boil for another 15-30 minutes to get the leaves to peel off easily. Congrats on the new super dicer! What color did you go for? They are fantastically tender!! I ordered the white because my mixer is white, and my vitamix is black. When I eventually move, I might not have the cabinet storage that I have now, and I wanted a little uniformity in case everything is sitting out on my counters.
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Post by candygurl on Sept 5, 2016 15:40:20 GMT
what? it can do artichokes? they are my favorite, but a major pain to cook on the stove. can't wait to try them out!
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imsirius
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Post by imsirius on Sept 5, 2016 16:15:15 GMT
I bought a crapload of beets and am going to do them in the IP skins and all. Then apparently you can shock them in cold water after and they basically peel themselves! No stained hands!
DH is pickling garlic and making jerky on the smoker today and my house smells like we are warding off vampires. Ugh.
oh, and I'm out of bisquick so it's sesame chicken and rice tonight instead lol.
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Post by blarneygirl on Sept 5, 2016 16:22:28 GMT
I bought a crapload of beets and am going to do them in the IP skins and all. Then apparently you can shock them in cold water after and they basically peel themselves! No stained hands! DH is pickling garlic and making jerky on the smoker today and my house smells like we are warding off vampires. Ugh. oh, and I'm out of bisquick so it's sesame chicken and rice tonight instead lol. Just be careful if you were planning any sort of QR, somone in the Facebook group posted the beet spray going up a wall to her cabinets and ceiling!
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May 20, 2024 20:45:00 GMT
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Post by Deleted on Sept 5, 2016 16:56:32 GMT
So what did everyone make first in the IP? I can make mac & cheese - have everything for that. Rice pudding sounds yummy. I was thinking of making a few things for later in the week. Any pork tenderloin success stories? Minus BBQ - been thru a gallon of Baby Ray's this week so looking for something different.
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Post by peajays on Sept 5, 2016 17:11:32 GMT
Saturday night at 9:00 I whipped up a batch of potato salad to take for my brothers birthday dinner last night. Before my instant pot I would have had to have planned it much further in advance! I love that I can put something on last minute
Today I'm itching to make black beans using @elaines recipe, but not sure what do actually DO with them, anyone have any ideas?
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Post by gale w on Sept 5, 2016 17:34:22 GMT
We're doing steaks on the grill tonight. I'm also planning to make frozen french fries in the air fryer-I've never done it before so I hope I don't screw it up! Not sure what veggies. We don't have anything fresh so it'll be broccoli or corn in the microwave steamer.
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Post by blarneygirl on Sept 5, 2016 17:35:45 GMT
So what did everyone make first in the IP? I can make mac & cheese - have everything for that. Rice pudding sounds yummy. I was thinking of making a few things for later in the week. Any pork tenderloin success stories? Minus BBQ - been thru a gallon of Baby Ray's this week so looking for something different. I was not adventuresome and went with mac n cheese. After that, I did a lot with ground turkey that I sautéed first. I really stepped into the pool slowly. lol
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Post by snowsilver on Sept 5, 2016 18:14:58 GMT
Elaine, that Kitchen Aid with the dicer looks soooooooooo tempting, but I just bought the wildly expensive Breville food processor a few months ago. It is fantastic, but, boohoo, it does not dice. Just looking at that video makes my "oh I want this" mouth start to water, but I can't justify it after the huge Breville expenditure. But it certainly is a beautiful thing.
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Post by Ryann on Sept 5, 2016 18:41:09 GMT
I caved and bought the KA food processor. The dicer completely sold me on it. Thank you for the enabling, elaine
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imsirius
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Post by imsirius on Sept 5, 2016 18:56:17 GMT
I bought a crapload of beets and am going to do them in the IP skins and all. Then apparently you can shock them in cold water after and they basically peel themselves! No stained hands! DH is pickling garlic and making jerky on the smoker today and my house smells like we are warding off vampires. Ugh. oh, and I'm out of bisquick so it's sesame chicken and rice tonight instead lol. Just be careful if you were planning any sort of QR, somone in the Facebook group posted the beet spray going up a wall to her cabinets and ceiling! Wow..mine has never sprayed even close to the ceiling when QRing.
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imsirius
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Post by imsirius on Sept 5, 2016 18:57:58 GMT
So what did everyone make first in the IP? I can make mac & cheese - have everything for that. Rice pudding sounds yummy. I was thinking of making a few things for later in the week. Any pork tenderloin success stories? Minus BBQ - been thru a gallon of Baby Ray's this week so looking for something different. Just did 2 small pork tenderloin on Friday. They were delicious. I used a rub on them and then my homemade sauce. Cooked for 35 min then 10 NPR but they were a bit overdone. I'd do 25 to 30 next time.
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imsirius
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Post by imsirius on Sept 5, 2016 20:09:53 GMT
Can I just say that I love to be able to make a dozen boiled eggs in five minutes! Lunches will be so much easier this year with Harry Pot(ter) in the mix!
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Post by elaine on Sept 5, 2016 20:49:19 GMT
Elaine, that Kitchen Aid with the dicer looks soooooooooo tempting, but I just bought the wildly expensive Breville food processor a few months ago. It is fantastic, but, boohoo, it does not dice. Just looking at that video makes my "oh I want this" mouth start to water, but I can't justify it after the huge Breville expenditure. But it certainly is a beautiful thing. Ooooh! Elise, I do love all those pretty Breville appliances out there now. I am sure that your new food processor will work like a champ for many years to come. You can always supplement it with this. It isn't as fast and easy as the KitchenAid dicer, but is still easier to use to get uniform pieces than a knife.
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Post by elaine on Sept 5, 2016 20:54:21 GMT
I caved and bought the KA food processor. The dicer completely sold me on it. Thank you for the enabling, elaine LOL! It is a beautiful luxury machine. But, really does make cooking easier.
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61redhead
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Jun 28, 2014 11:27:52 GMT
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Post by 61redhead on Sept 5, 2016 20:54:38 GMT
I caved and bought the KA food processor. The dicer completely sold me on it. Thank you for the enabling, elaine Me too!
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Post by elaine on Sept 5, 2016 20:57:25 GMT
Saturday night at 9:00 I whipped up a batch of potato salad to take for my brothers birthday dinner last night. Before my instant pot I would have had to have planned it much further in advance! I love that I can put something on last minute Today I'm itching to make black beans using @elaines recipe, but not sure what do actually DO with them, anyone have any ideas? Beans and rice make a complete protein, so a bowl of beans and rice, with some cheese on top, is a good lunch. You can also make your own burritos with them. Or burrito bowls - rice, topped with beans, topped with shredded chicken or beef or pork that you make in your IP, of course!
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