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 19, 2016 20:20:40 GMT
I haven't used my IP in a week sadly. LOL... I made a leg of lamb and a prime rib so didn't want to put them in the pot (too big anyway!) so I used my (GASP) oven! I'm planning on making butternut squash tomorrow night as DH really hates it but the rest of us love it and he is out tomorrow for a dinner meeting. I bought beets last week from the farmer's market and still haven't used them. Don't know why. On a side note, DH smoked some peanuts yesterday and OMG, they were fantastic (not IP related I know!)
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Post by elaine on Sept 19, 2016 21:41:53 GMT
I haven't used my IP in a week sadly. LOL... I made a leg of lamb and a prime rib so didn't want to put them in the pot (too big anyway!) so I used my (GASP) oven! I'm planning on making butternut squash tomorrow night as DH really hates it but the rest of us love it and he is out tomorrow for a dinner meeting. I bought beets last week from the farmer's market and still haven't used them. Don't know why. On a side note, DH smoked some peanuts yesterday and OMG, they were fantastic (not IP related I know!) We forgive you! LOL! I would also cook leg of lamb and prime rib in the oven. But I want to know when I can come over to dinner at your house - you guys eat well. Dh is out of town for the week, and I'm tired, so we are having pizza for dinner. I do have a huge pot of vegetable beef and barley soup going in my IP right now. (And it is a soup I make without a formal recipe). I think that is the last of the soups for the freezer for a week or two!
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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 20, 2016 1:33:21 GMT
We don't eat like this all the time lol. Sunday was our anniversary and I had the lamb in the freezer that I bought on sale. The prime rib was part of our beef order and needed to be cooked. So we had it during the week which was a huge treat.
You can come anytime you are in Ontario!
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Post by anonrefugee on Sept 20, 2016 1:59:28 GMT
I cooked six pounds of chicken tenderloins and boneless skinless thighs to make "something", and freeze. I also have enough broth to make soup for my lunches.
It's so easy, and the meat is curbing /shredding perfectly. It looks and tastes like its chicken breast.
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Post by floridasunflower on Sept 20, 2016 2:11:39 GMT
I rescued my so-thin-it-could-be-soup yogurt with a few more hours of straining today. For my first try I was willing to eat the thin as the flavor was good but I was pleased to see it's a much better consistency now.
Thanks for the welcome, jenjie. I too hope to see others come out of lurkdom. And thank you Marianne for the link to the free Kindle book. I can experiment for weeks now! Surely at some point in this process I'll get the timing down as dinner has routinely been much later than usual since the IP arrived. Delicious but still later.
Brenda
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Post by Ryann on Sept 20, 2016 2:38:33 GMT
I rescued my so-thin-it-could-be-soup yogurt with a few more hours of straining today. For my first try I was willing to eat the thin as the flavor was good but I was pleased to see it's a much better consistency now. Thanks for the welcome, jenjie. I too hope to see others come out of lurkdom. And thank you Marianne for the link to the free Kindle book. I can experiment for weeks now! Surely at some point in this process I'll get the timing down as dinner has routinely been much later than usual since the IP arrived. Delicious but still later. Brenda Welcome, Brenda! I too struggle with the timing of dinner. I've noticed that after I calculate when I think it's going to be done, I add another 30 minutes to my timetable (not to the cooking time) and I tend to be okay with that number. Well, most of the time!
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Post by elaine on Sept 20, 2016 2:38:48 GMT
I rescued my so-thin-it-could-be-soup yogurt with a few more hours of straining today. For my first try I was willing to eat the thin as the flavor was good but I was pleased to see it's a much better consistency now. Thanks for the welcome, jenjie. I too hope to see others come out of lurkdom. And thank you Marianne for the link to the free Kindle book. I can experiment for weeks now! Surely at some point in this process I'll get the timing down as dinner has routinely been much later than usual since the IP arrived. Delicious but still later. Brenda Yay for the yogurt! Be sure to check out the Master IP Recipe Thread if you haven't yet. It will get quicker as you get the hang of cooker with a pressure cooker. It takes some practice because it is so different. One thing that helps is to prep everything like you see on the cooking shows before you turn the IP on. Chop everything and put it in a bowl. Use another bowl to measure out spices ahead of time. Etc. Once you start cooking it goes by very quickly and stopping to chop, etc., only slows everything down.
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Post by Skellinton on Sept 20, 2016 2:42:26 GMT
I used my ip to cook potatoes in 3 minutes for my seafood chowder, love that feature! I hate hard potatoes in soup! elaine I was enjoying my ip yogurt today and my coworker asked if you can use lactose free milk to make yogurt- do you know? I am assuming not since the lactose free yogurt in the stores is so weird, but I wondered if you knew for sure.
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Post by elaine on Sept 20, 2016 2:49:41 GMT
I used my ip to cook potatoes in 3 minutes for my seafood chowder, love that feature! I hate hard potatoes in soup! elaine I was enjoying my ip yogurt today and my coworker asked if you can use lactose free milk to make yogurt- do you know? I am assuming not since the lactose free yogurt in the stores is so weird, but I wondered if you knew for sure. You wouldn't be able to culture it from regular yogurt - the bacteria feed on lactose. That is why most people who are lactose intolerant can eat yogurt - the bacteria eat and transform the lactose. You might be able to do it if you purchased a culture for soy milk from a place like Culturesforhealth.com. But then I would recommend just making it from soy milk, as you know that the culture will work on it.
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Post by jenjie on Sept 20, 2016 3:34:17 GMT
Exciting stuff. I got these egg rolls from the deli/refrigerated section at Walmart. I heated them in the air fryer. They didn't taste very good but the air fryer did a great job with them. In half the recommended time.
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Post by anonrefugee on Sept 20, 2016 3:34:30 GMT
Welcome floridasunflower , I love your name. Estimating meal times gets easier with use. I bet most of us ran late when we first started with our IPs.
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Post by Skypea on Sept 20, 2016 6:22:16 GMT
I have been thinking about getting an air fryer. Can you tell me which brand you like and do you like using an air fryer? Thanks check out those sold on the shopping channels qvc, HSN and evine. compare them to each other and the prices.
they range from a 3.5 qt to a 5.8 one. I got a 4.2 one and it's really larger than I need but will be fine. it looks larger than I expected too.
if it's just you then you could go smaller. I would if rebuying now. If you cook for more people on a regular basis, you'll want a larger one.
some have a separate basket. mine is attached. (the CC one on evine)
I'd also get one with the additional pot/pan/trivet while at it... the others charge another 40.00 or so to buy separately. the pan will make it easier to make a quiche, cake or other baked good in it.
also be sure you like (and can see) the cooking time / temp easily. Mine isn't so easy - but I didn't think of that at the time. Deen's on evine has pics of item to cook. a fish for fish, a chicken for poultry etc. So you can just push on that and it starts - preset to time/temp.
most of those websites have a video clip available to watch. Do that and see which you think would be best for you/family and price.
I really like mine. have only done a few things so far. fries - great. steak - great and toasted my Italian subway sandwich - great and grilled cheese - great. I always hated turning on the oven to do that or even my few fries at a time.
I heard one say (maybe Paula) that you can do 3 lbs of fries in it - when would I ever do that? never. I only do a handful or so for me. This is great for a single person and for families with kids who can then safely toast/cook a frozen pizza or other frozen type snack.
I haven't yet bought a spritzer thing for oil to use. the ones on those channels don't have good ratings. I found one on amazon with a good rating and will get with my next order. until then i'll use my silicone pastry brush.
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Post by mtscrapper on Sept 21, 2016 19:42:25 GMT
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Post by Ryann on Sept 22, 2016 3:27:19 GMT
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