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Post by peajays on Dec 31, 2017 16:54:13 GMT
I made jasmine rice in my IP, then I emptied that out and made Thai Green Curry with Tofu in it, and poured it over the rice. IT was delicious! Oh, now that sounds good! I had that at a Thai restaurant this week....it's my favourite! whenever I've had it, there's these little noodle like things in it about 2-3 inches long....I don't think it's a spiralized vegetable stem, but it could be (because they are straight) Anyone know what they are?
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Post by elaine on Dec 31, 2017 17:15:32 GMT
I frenched and salted a 6 pound prime rib roast and let it sit in the fridge overnight. Into a Foodsaver bag (just fit with no room to spare) and into my Sous Vide container. It will cook for 8 hours at 133. Then into a 550 degree oven for browning.
Green beans in the IP will be one of the sides and baked potatoes and sweet potatoes will be the other side.
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Post by jenjie on Dec 31, 2017 21:38:10 GMT
Ok guys. I was out yesterday. Ds decided he wanted to make donuts. He led the oil on the stove almost an hour. Flames were shooting out of the pot. He put a lid on and kept taking it off. Dd filmed it. I have one house rule - don’t burn the house down. I’m grateful they didn’t, but it wasn’t for lack of trying.
I had him do the donuts in the air fryer. They puffed up but they didn’t taste very good. Ds swears it was because of the lack of oil.
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Post by ihaveonly1l on Dec 31, 2017 21:43:54 GMT
I'm not sure if this is the right place to ask this, but I didn't want to start another IP thread. I've made a few things in my IP but all things I've tended to right away-cooked it and either did quick release or let it release on it's own, but I didn't leave anything for very long. Tomorrow I want to make a chicken chili. I plan to start it about 30 minutes before the football game starts (it has a cook time of 8 minutes) and then we eat at half-time. I think my manual says that it will cook, release and then switch to warm. I'm guessing it will be about an hour from when it's done until we eat. I'm I correct in thinking that it will just basically become a crock-pot after it is done? As long as I have the "keep warm" light on when I start it will just cook and then stay hot? Thanks! Yes, the keep warm button will stay on after it's cooked and keep your chili warm until you turn it off. I also find that the pot is so well insulated, that even if it gets turned off, food will stay hot for quite a while. It was perfect! It took most of the first quarter to come to pressure because it was so full and then it cooked and released and was super hot right at halftime. Everyone loved it!
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Post by freecharlie on Dec 31, 2017 21:53:49 GMT
the driver it talks about. Is that an accessory I need to buy or is it they'll rack thing that came with the ip?
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Post by anonrefugee on Dec 31, 2017 22:21:48 GMT
I made carnitas and chili, our staples. I need to try a meatloaf!
Does anyone have a favorite recipe for sweet yogurt? My DS loves Yoplait strawberry so I want to find something like it. There are several variations online, but I prefer RefuPeas tips!
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Post by Lexica on Dec 31, 2017 23:24:02 GMT
I just made Broccoli Cheddar Soup from a Panera copycat recipe. I made it exactly as the recipe called for with two exceptions. I pureed the soup with my stick blender after it was all assembled because I felt like having a creamy soup today. It felt so soothing to my sore throat. As far as ingredients, the only change I made was to leave out the hot sauce. My body needs bland and comforting, not hot and spicy right now. It is really good! It took about 20 minutes, start to finish. And it helped me get rid of more of the huge volume of cheddar cheese that I purchased for the cheesy potatoes that I took to Christmas Dinner.** The funny thing is that I have never had the Broccoli Cheddar soup at Panera, but since this person went to the trouble of copying it, I figured it must be pretty good, and it is! Panera Copycat Broccoli Cheddar Soup** I should also mention that I did the various steps for the Cheese Potatoes in the Instant Pot and they came out perfectly. This particular dish requires you to undercook the potatoes at first. That is integral to the success of this dish, and I have ruined it in the past by cooking the potatoes too much and they didn't hold their shape when I tried to cube them. The taste was still there, but I was so upset that they became mashed cheese potatoes instead of the expected dish. My family loved these potatoes and asked me to bring them to all functions. It is not a difficult recipe, but getting the potatoes cooked perfectly has always been a little stressful for me. Now that I can use the IP and have perfected the timing to undercook them properly, I won't need to stress about this dish any longer. I peeled them and cooked them in the IP for 7 minutes, which I knew was going to work because I did a test potato first. I refrigerated them overnight and they were a perfect texture to cube in the morning. Once you cube them, you fold them into the cheese sauce and place them in the oven for 45 minutes. That finishes cooking the potatoes perfectly. This is the first time I'd taken them for this group of people and they were a huge hit. When I had told my BFF that I was making this recipe that I received from my MIL over 40 years ago, she assumed they were going to be what she refers to as funeral potatoes. I don't know what funeral potatoes are, but apparently, they are very different from my MIL's recipe. My friend said funeral potatoes use frozen shredded potatoes and she was impressed that I peeled and cooked 12 large potatoes for my recipe. She couldn't remember the last time she peeled a potato. She even uses frozen shredded potatoes in soups and stews. I didn't realize peeling a potato had gone out of fashion, and that this simple Nebraska recipe would be considered gourmet because it requires them done that way.
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Post by Lexica on Dec 31, 2017 23:49:37 GMT
I made carnitas and chili, our staples. I need to try a meatloaf! Does anyone have a favorite recipe for sweet yogurt? My DS loves Yoplait strawberry so I want to find something like it. There are several variations online, but I prefer RefuPeas tips! I've never eaten Yoplait strawberry yogurt myself, but my friend took some of the Greek yogurt I made in the IP and spooned some of the Costco strawberry jam into it. She loved it. The Costco strawberry jam is really fresh tasting and my friend liked it so much she decided to start making yogurt in her IP too.
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Post by anonrefugee on Jan 1, 2018 0:18:43 GMT
I made carnitas and chili, our staples. I need to try a meatloaf! Does anyone have a favorite recipe for sweet yogurt? My DS loves Yoplait strawberry so I want to find something like it. There are several variations online, but I prefer RefuPeas tips! I've never eaten Yoplait strawberry yogurt myself, but my friend took some of the Greek yogurt I made in the IP and spooned some of the Costco strawberry jam into it. She loved it. The Costco strawberry jam is really fresh tasting and my friend liked it so much she decided to start making yogurt in her IP too. We've used preserves too, and made little parfaits. It's excellent! He wants one flavored all over, I've read recipes where they add sugar, vanilla extract and fruit during a cooking stage. Part of this is a stubborn teen thing. But really, I can live with yogurt demands over a 1,000 other issues!
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Post by mcscrapper on Jan 1, 2018 0:27:30 GMT
So far this week I’ve made IP pintos and mashed potatoes to go w my country fried steak. I made black bean soup that was amazing! Today I made my NY Hoppin John for us to eat tomorrow. I am on a ROLL!!!!
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Post by Sorrel on Jan 1, 2018 7:51:18 GMT
I made jasmine rice in my IP, then I emptied that out and made Thai Green Curry with Tofu in it, and poured it over the rice. IT was delicious! Oh, now that sounds good! I had that at a Thai restaurant this week....it's my favourite! whenever I've had it, there's these little noodle like things in it about 2-3 inches long....I don't think it's a spiralized vegetable stem, but it could be (because they are straight) Anyone know what they are? Lemongrass?
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Post by Crack-a-lackin on Jan 1, 2018 8:25:26 GMT
I made jasmine rice in my IP, then I emptied that out and made Thai Green Curry with Tofu in it, and poured it over the rice. IT was delicious! Oh, now that sounds good! I had that at a Thai restaurant this week....it's my favourite! whenever I've had it, there's these little noodle like things in it about 2-3 inches long....I don't think it's a spiralized vegetable stem, but it could be (because they are straight) Anyone know what they are? Could they be bean sprouts? They aren’t always in curry but are often used in other Thai dishes.
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ellen
Pearl Clutcher
Posts: 4,516
Jun 30, 2014 12:52:45 GMT
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Post by ellen on Jan 1, 2018 14:20:58 GMT
My husband has been trying to make decent chicken wings without using a deep fryer for a long time. Last night he used the air fryer to cook the chicken then coated them with buffalo sauce. We did a few in barbecue sauce too. They were like what you'd get in restaurant. He was talking about all of the sauces he wants to try now.
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Post by elaine on Jan 1, 2018 14:38:20 GMT
the driver it talks about. Is that an accessory I need to buy or is it they'll rack thing that came with the ip? The trivet? Yes, it is the rack that comes with it. You can see it in one of the pictures. I’ve found that the recipe needs 10 minutes more at Pressure for it to be cooked all the way through (so 30 minutes at high pressure).
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mlana
Pearl Clutcher
Posts: 2,523
Jun 27, 2014 19:58:15 GMT
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Post by mlana on Jan 2, 2018 3:59:33 GMT
I had a busy day in the kitchen today.
I used my SV to make SeriousEats boneless leg of Lamb and it was excellent! It was the first time I’ve ever made leg of lamb. I’ve only made rack of lamb twice, so this was a big deal to my family. DH doesn’t eat lamb, and DD had never had apiece that pleased her texturally, so she was anxiously watching to see how this came out. I didn’t have black mustard seeds, so I used yellow seeds instead and they were fine. I cooked it at 134* for just over 3 hours, then seared it on all sides. DD not only ate a bellyful, she planned to take some to work tomorrow for lunch. I also made the Syracuse potatoes in the IP to go with it.
I goofed on the cheesecake I made in the IP. I was using this Old Gal’s recipe for Vanila bean cheesecake and I failed to notice that the IP was set on low pressure rather then high. My previous EPC had high as the default, but I guess the IP doesn’t. I noticed as soon as I pulled it out that it wasn’t right. I went looking for the reason and saw the setting was wrong. I changed it back to high and cooked it for 5 more minutes, leaving it for 10 minutes after it was done. It looked done, so I added the sour cream on top and let it cool. We’ll have it for dessertt tomorrow.
I bought a new container for my SV. I had been using an old pot and it was fine for most things. I also have a big food service container that I used sometimes when i wanted something deeper. I’ve been cooking multiple packages and bigger items that needed to cook for longer and I just didn’t feel my pot held enough water and I didn’t have a good way to cover it to prevent evaporation. On the Sous Vide for Dummies facebook group an Amazon seller offered a 40% discount on a container and lid that had a cutout for a SV. I got both for about the same price just the container normally cost. I used it today and it fit the space I had set aside for it perfectly. With the lid in place and enough water added, it was completely silent. I kept checking to make sure it was going!
Marcy
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Post by elaine on Jan 2, 2018 4:08:39 GMT
I had a busy day in the kitchen today. I used my SV to make SeriousEats boneless leg of Lamb and it was excellent! It was the first time I’ve ever made leg of lamb. I’ve only made rack of lamb twice, so this was a big deal to my family. DH doesn’t eat lamb, and DD had never had apiece that pleased her texturally, so she was anxiously watching to see how this came out. I didn’t have black mustard seeds, so I used yellow seeds instead and they were fine. I cooked it at 134* for just over 3 hours, then seared it on all sides. DD not only ate a bellyful, she planned to take some to work tomorrow for lunch. I also made the Syracuse potatoes in the IP to go with it. I goofed on the cheesecake I made in the IP. I was using this Old Gal’s recipe for Vanila bean cheesecake and I failed to notice that the IP was set on low pressure rather then high. My previous EPC had high as the default, but I guess the IP doesn’t. I noticed as soon as I pulled it out that it wasn’t right. I went looking for the reason and saw the setting was wrong. I changed it back to high and cooked it for 5 more minutes, leaving it for 10 minutes after it was done. It looked done, so I added the sour cream on top and let it cool. We’ll have it for dessertt tomorrow. I bought a new container for my SV. I had been using an old pot and it was fine for most things. I also have a big food service container that I used sometimes when i wanted something deeper. I’ve been cooking multiple packages and bigger items that needed to cook for longer and I just didn’t feel my pot held enough water and I didn’t have a good way to cover it to prevent evaporation. On the Sous Vide for Dummies facebook group an Amazon seller offered a 40% discount on a container and lid that had a cutout for a SV. I got both for about the same price just the container normally cost. I used it today and it fit the space I had set aside for it perfectly. With the lid in place and enough water added, it was completely silent. I kept checking to make sure it was going! Marcy Your lamb sounds amazing! But I love lamb. My older ds kept telling me today how much he loved the SV prime rib I made last night. I love my square storage container with a hinged lid with the cut-out for my SV. There is almost no evaporation, even after hours of cooking. And, yes, it does make it silent.
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mlana
Pearl Clutcher
Posts: 2,523
Jun 27, 2014 19:58:15 GMT
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Post by mlana on Jan 2, 2018 4:22:08 GMT
Your lamb sounds amazing! But I love lamb. My older ds kept telling me today how much he loved the SV prime rib I made last night. I love my square storage container with a hinged lid with the cut-out for my SV. There is almost no evaporation, even after hours of cooking. And, yes, it does make it silent. Not gonna lie - I have a total case of Prime Rib envy! I wanted to PR for Christmas, but it just doesn’t make sense for us. I went with 4 NY strips from Costco instead and treated myself to the leg of lamb with some of the $ I saved. We’ll get at least 1 maybe 2 more meals off the steaks. DH just can’t and DD won’t, eat enough beef to justify a big piece of meat. BUT I COULD and WOULD - Gladly! I remember reading something you had posted about your container when i was deciding whether i wanted to buy something else. My 4 individually packaged steaks barely fit in the pot, so that was the impetus I needed to go ahead and look for something else. No regrets! Marcy
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Post by elaine on Jan 2, 2018 4:47:56 GMT
Your lamb sounds amazing! But I love lamb. My older ds kept telling me today how much he loved the SV prime rib I made last night. I love my square storage container with a hinged lid with the cut-out for my SV. There is almost no evaporation, even after hours of cooking. And, yes, it does make it silent. Not gonna lie - I have a total case of Prime Rib envy! I wanted to PR for Christmas, but it just doesn’t make sense for us. I went with 4 NY strips from Costco instead and treated myself to the leg of lamb with some of the $ I saved. We’ll get at least 1 maybe 2 more meals off the steaks. DH just can’t and DD won’t, eat enough beef to justify a big piece of meat. BUT I COULD and WOULD - Gladly! I remember reading something you had posted about your container when i was deciding whether i wanted to buy something else. My 4 individually packaged steaks barely fit in the pot, so that was the impetus I needed to go ahead and look for something else. No regrets! Marcy I’ve never splurged on prime rib at home before - although it is what I usually order at a steakhouse- but our local grocery store had it on sale for $6.99 a pound, so a 6 pound rib roast wasn’t any more than buying 4 steaks. Otherwise, I don’t think I would have sprung for it. I always eye them with envy, but can’t justify spending $75 on a piece of meat. I even bought a fresh piece of horseradish to grate and make fresh horseradish sauce to go with it. I love the bite of good horseradish with a bloody piece of beef.
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mlana
Pearl Clutcher
Posts: 2,523
Jun 27, 2014 19:58:15 GMT
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Post by mlana on Jan 3, 2018 7:20:23 GMT
Not gonna lie - I have a total case of Prime Rib envy! I wanted to PR for Christmas, but it just doesn’t make sense for us. I went with 4 NY strips from Costco instead and treated myself to the leg of lamb with some of the $ I saved. We’ll get at least 1 maybe 2 more meals off the steaks. DH just can’t and DD won’t, eat enough beef to justify a big piece of meat. BUT I COULD and WOULD - Gladly! I remember reading something you had posted about your container when i was deciding whether i wanted to buy something else. My 4 individually packaged steaks barely fit in the pot, so that was the impetus I needed to go ahead and look for something else. No regrets! Marcy I’ve never splurged on prime rib at home before - although it is what I usually order at a steakhouse- but our local grocery store had it on sale for $6.99 a pound, so a 6 pound rib roast wasn’t any more than buying 4 steaks. Otherwise, I don’t think I would have sprung for it. I always eye them with envy, but can’t justify spending $75 on a piece of meat. I even bought a fresh piece of horseradish to grate and make fresh horseradish sauce to go with it. I love the bite of good horseradish with a bloody piece of beef. That sounds so good!
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Post by elaine on Jan 3, 2018 11:09:07 GMT
Yesterday was mega IP day.
During the afternoon I used the 8 quart to make beef bone broth using the bones and leftovers from my prime rib. I ended up with 4 quarts of liquid goodness.
Then, because I wasn’t feeling great on Monday, we had our black-eyed peas and greens last night for dinner. I made the collard greens in the 8 quart IP, the fresh black-eyed peas (using the bone from the Christmas spiral cut ham) in the 6 quart, and in the 3 quart I made rice. There wasn’t much counter space to be seen, but it was all yummy!
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Post by caspad on Jan 3, 2018 16:08:53 GMT
We've used preserves too, and made little parfaits. It's excellent! He wants one flavored all over, I've read recipes where they add sugar, vanilla extract and fruit during a cooking stage. Part of this is a stubborn teen thing. But really, I can live with yogurt demands over a 1,000 other issues! I'd puree some frozen strawberries (maybe a splash of vanilla?) and then stir that into a container of your plain IP yogurt. If he doesn't see you do it, he'll think you made it just for him!
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Post by caspad on Jan 3, 2018 16:14:20 GMT
I made Smitten Kitchen's Lentil Soup with Sausage and Chard for dinner last night. Couldn't find brown lentils so I used 1.5 cup of dried Great Nothern beans (unsoaked) and adjusted the cook time to High/30 min. Assembled it before we went to the gym and let it just NPR while we were out. So nice to come home to a warm, comforting meal on an arctic night. And the beans were perfectly cooked. I'm still amazed how easy dried beans are in the IP. I am having more of the soup for lunch. Can't wait!
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Post by ghislaine on Jan 6, 2018 17:25:14 GMT
I made jasmine rice in my IP, then I emptied that out and made Thai Green Curry with Tofu in it, and poured it over the rice. IT was delicious! Oh, now that sounds good! I had that at a Thai restaurant this week....it's my favourite! whenever I've had it, there's these little noodle like things in it about 2-3 inches long....I don't think it's a spiralized vegetable stem, but it could be (because they are straight) Anyone know what they are? I agree with a previous poster that said it could be bean sprouts. I've definitely had them in Thai restaurant food. My kids will even eat them! I didn't realize peeling a potato had gone out of fashion, and that this simple Nebraska recipe would be considered gourmet because it requires them done that way. People are so used to the shortcuts that are available that anything made totally from scratch will seem gourmet. People rave when I bring a simple cucumber salad that has only sliced cucumbers, dried dill, and vinegar to a pot luck! I made Red Cooked Chicken in my IP last night. I love how quick it is, especially since I had the master sauce all ready to go in the freezer so it was a dump meal. Rice from the rice cooker and steamed broccoli and I've got a meal that gets veggies into my kids.
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