Instant Pot/Ninja/AirFryer/SousVide Thread 8/2-8/28

Posting this so I can find the thread on my phone to post a funny meme (which I don't know how to do from my laptop).

Okay here we go.....

elaine happy birthday to your son!!

That's terrific!

I made grits again today in my EPC. Being able to make a pot of stone ground grits in 10 minutes with no minding the pot is so mind blowing - I'd have bought an EPC just for that! I added Parmesan AND a meaty cheese to today's batch. Heaven!

I thawed and cooked a chicken breast and some chicken andouille sausage in my SV because DH asked for jambalaya for supper. He even went to the grocery store to buy green peppers for it. DD mentioned Chinese and he all but begged. He hasn't had much store bought Chinese food since being diagnosed with CKD, so I agreed provided we chose dishes that were safe for him. I expect to get bad news at his kidney dr visit tomorrow, so this might be the last splurge he has until he starts dialysis. I'm pretty sure that if I suggest we do Jambalaya on Taco Tuesday, his head will explode!

Completely unrelated to any appliance, but I made my first batch of kimchi today, and I'm so proud! I did buy a special box to make it in; does that count in the gadget race?! LOL

Marcy

I made the Syracuse salt potatoes tonight, and O.M.G. they are SO GOOD! I saw it in the IP Facebook group so thought I'd better try since my dh is Irish and he's from NY. Not Syracuse though. 

4 pounds of potatoes, 6 cups or so of water, 1 cup salt. Dissolve the salt in the water first, then add potatoes. Manual 4 minutes, NPR 15, QR whatever is left. Take them out and I put mine in a single layer in a baking dish because I wanted to see the salt form on the outside. lol.

They are creamy and lovely inside with a nice salty layer on the outside. Omg. To be totally "authentic" you're supposed to dunk them in melted butter and pop the whole thing into your mouth at once. But I couldn't find the small one-bite ones, mine were maybe two or three bites. Dd did put some butter on hers but the rest of us didn't, they were that good. 

Seriously, omg. I had to beat off the kids so there would be enough left for dh when he got home from work. Definitely going onto the permanent menu rotation.

My SIL was nice enough to let me borrow her IP for a test run so I can decide if I want one or not. So far, I've made hard boiled eggs (I never make eggs because DD is really the only one who eats them, but since it was so easy, I didn't mind); potato salad twice, and shredded chicken from frozen chicken breasts. Nothing too exciting.

The kids want me to try making dessert. Maybe something similar to a chocolate chip cookie? Wonder if it's possible.

Did you leave the larger potatoes whole or cut before cooking? I have some regular baking potatoes and wonder if they would work.

Regular baking potatoes would be too big. I don't think you can do this recipe with cut potatoes because the salt would go into the potato itself. You need the skin around it to get the salty "crust" that makes the inside so smooth and creamy. My potatoes were still small, just not one-bite ones. 

Normally I use a family recipe but this time I bought premarinaded meat at Trader Joe's.

I've had a very bad dry spell for quite a while of not cooking/barely throwing something togehter because of back issues. I actually made a menu of 7 meals I can cook at home! Anyway, I want to get on top of things with school starting soon.

My most recent IP meal was chicken seasoned with salt, pepper, and cumin with salsa. I had lots of leftovers which I wrapped into tortillas and froze for many quick lunches.

ToniW , how long in the IP for corn on the cob? elaine instructions for bone broth?
Anyone care to share a grits recipe? I've only had them once as a child and I thought they were awful, but I've been told restaurant ones usually are gross. I'd like to try again.

These sound interesting.  Were they incredibly salty tasting though?  Is there a visible coating of salt on them?  I try not to eat too much salt, but these sound interesting.SaveSave

Yes, there is a visible "crust" of salt on them. But if you let them dry before eating them (it takes no time at all if you lay them flat) you can brush a lot of it off. You'll still have a salt taste though when you bite into them because your tongues hits the skin of the potato first. You could peel the skin off if you didn't want to eat it, because you'll still get the lovely creamy inside.