Deleted
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Jun 26, 2024 12:30:25 GMT
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Post by Deleted on Dec 3, 2016 17:59:13 GMT
Proud new owner of an Instant Pot here, too! Did the water test and HB eggs...then ran out of time as I am trying to finish writing curriculum that I am a bit late on. LOL I think steel cut oats will be next...I love those!
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Jili
Pearl Clutcher
SLPea
Posts: 4,363
Jun 26, 2014 1:26:48 GMT
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Post by Jili on Dec 3, 2016 18:26:13 GMT
I'm going to have to start reading and participating in these threads. I've had a pressure cooker for awhile-- a year, maybe? I got on the bandwagon due to NSBR, of course. I don't have the Instant Pot Brand. I got mine on QVC or HSN when they were on sale and a lot of us were buying them. I think it's a Cook's Essentials brand.
I've used it successfully to make a few things-- salsa chicken for chicken tacos really stands out as a great success. I had one real dud, too-- a corned beef. I don't know if that was due to the brand I bought (store brand-- it wasn't near St. Pat's day and it's hard to find them at other times), or my cooking technique, but no one liked it at all, and we're huge fans of the traditional corned beef dinner.
I was a little disillusioned with the fact that it's not as fast as I thought it would be, when you take into account the time it takes to get to pressure and the time it takes to come down after the cooking time is over. I do think that if you understand that and take it into account, it's not a big deal.
The biggest reason I tend to stay away from it is because of the silicone ring. When I've used it to make the salsa chicken, the silicone ring smells strongly of chili powder and cumin. I spent so much time trying different strategies to destink it, and was not terribly successful.It makes me not want to use it.
Does anyone have any advice on this? I am determined to try a recipe this week and hopefully fall in love with it.
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Post by elaine on Dec 3, 2016 18:41:24 GMT
Has anyone made frozen raviolis in theirs? Any tips? I don't think that ravioli is going to work - they burst if you cook them in rapid boiling water, and the pressure in a pressure cooker will be much more intense. If if you are set on it, I'd use bowl in pot cooking. Try putting 3-5 ravioli in a heat-proof dish along with 2 tablespoons of water (to prevent them from sticking) and set that on the rack/trivet in your pot. Pour 1 cup of water into the bottom of the pot. Use low pressure for half the time the directions say to boil them. Use natural pressure release for 10 minutes and then quick release the rest of the pressure. Then you can see if it works without ruining a ton of ravioli. It wouldn't be a time saver, but you wouldn't have to watch it.
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Post by elaine on Dec 3, 2016 18:48:54 GMT
I'm going to have to start reading and participating in these threads. I've had a pressure cooker for awhile-- a year, maybe? I got on the bandwagon due to NSBR, of course. I don't have the Instant Pot Brand. I got mine on QVC or HSN when they were on sale and a lot of us were buying them. I think it's a Cook's Essentials brand. I've used it successfully to make a few things-- salsa chicken for chicken tacos really stands out as a great success. I had one real dud, too-- a corned beef. I don't know if that was due to the brand I bought (store brand-- it wasn't near St. Pat's day and it's hard to find them at other times), or my cooking technique, but no one liked it at all, and we're huge fans of the traditional corned beef dinner. I was a little disillusioned with the fact that it's not as fast as I thought it would be, when you take into account the time it takes to get to pressure and the time it takes to come down after the cooking time is over. I do think that if you understand that and take it into account, it's not a big deal. The biggest reason I tend to stay away from it is because of the silicone ring. When I've used it to make the salsa chicken, the silicone ring smells strongly of chili powder and cumin. I spent so much time trying different strategies to destink it, and was not terribly successful.It makes me not want to use it. Does anyone have any advice on this? I am determined to try a recipe this week and hopefully fall in love with it. Most importantly, even if the ring smells, it doesn't transfer that smell to the next dish. I make yogurt in mine weekly and the ring can smell strongly of curry from the night before, but my yogurt doesn't pick up any of that. That said, I store one of my rings in the freezer in between uses because it is very loose, and freezing tightens in up. That one, when I put it on, doesn't smell because it is frozen. It does smell of whatever I've cooked when I take it back off and wash it, but when it comes out of the freezer I can't smell it. I had the Cook's Essentials, but donated it after I bought my first Instant Pot and found that it came to pressure more quickly than the Cooks Essentials. There is a difference in how quickly different Electric pressure cookers come to pressure. Some reviews online will include the time to come to pressure.
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imsirius
Prolific Pea
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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 Dec 3, 2016 19:37:25 GMT
Hi guys. I'm on day 4 post op from my surgery and not allowed to lift anything over 5 pounds for 5 weeks so I'm going to have to get creative soon.
Hopefully DH will be receptive to using the IP. He loves to smoke and BBQ but he's not much of a regular cook.
I want to do a meatloaf this week...if I can figure out how to bypass the lift restrictions.
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Jili
Pearl Clutcher
SLPea
Posts: 4,363
Jun 26, 2014 1:26:48 GMT
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Post by Jili on Dec 3, 2016 23:36:06 GMT
Thanks, elaine! Your expertise and advice is appreciated. Along those lines.. I am looking at making a recipe this week that I've made for years-- it's my mom's. I'm wondering if the recipe as-written will work in the pressure cooker. Should I cut back on the amount of broth? I found a recipe booklet that came with my pressure cooker, and there's a similar recipe in it. There's less liquid (only 1 cup of broth, in addition to the liquid in a 28 oz can of tomatoes). The instructions say to cook on high for 5 minutes. Maybe I'd be better off just cooking it on the stove! Here's the recipe: Turkey Chili Mac 1 pkg (1.2 5 lbs) ground turkey 2 Tbs oil (I usually use only about a Tbs) 1 medium onion, chopped 1 cup chopped green pepper or celery (I usually use a combo) 2 1/2 cups chicken broth 7 oz elbow macaroni 15 oz can of tomato sauce 1 tsp garlic powder 1 tsp garlic salt 1 tsp chili powder (I use quite a bit more-- about a tablespoon. I just eyeball it) 6 Tbs parmesan or romano cheese chopped parsley Heat oil in pan over medium-high heat. Saute ground turkey, onion, and green pepper/celery until meat is no longer pink; drain, reserving juices. Set meat aside. Return juices to pan (note-- I don't always do this, and it turns out fine), add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients except 2 Tbs cheese and parsley. Simmer 10 minutes. Sprinkle with remaining cheese and parsley before serving.
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Post by elaine on Dec 3, 2016 23:44:27 GMT
Thanks, elaine ! Your expertise and advice is appreciated. Along those lines.. I am looking at making a recipe this week that I've made for years-- it's my mom's. I'm wondering if the recipe as-written will work in the pressure cooker. Should I cut back on the amount of broth? I found a recipe booklet that came with my pressure cooker, and there's a similar recipe in it. There's less liquid (only 1 cup of broth, in addition to the liquid in a 28 oz can of tomatoes). The instructions say to cook on high for 5 minutes. Maybe I'd be better off just cooking it on the stove! Here's the recipe: Turkey Chili Mac 1 pkg (1.2 5 lbs) ground turkey 2 Tbs oil (I usually use only about a Tbs) 1 medium onion, chopped 1 cup chopped green pepper or celery (I usually use a combo) 2 1/2 cups chicken broth 7 oz elbow macaroni 15 oz can of tomato sauce 1 tsp garlic powder 1 tsp garlic salt 1 tsp chili powder (I use quite a bit more-- about a tablespoon. I just eyeball it) 6 Tbs parmesan or romano cheese chopped parsley Heat oil in pan over medium-high heat. Saute ground turkey, onion, and green pepper/celery until meat is no longer pink; drain, reserving juices. Set meat aside. Return juices to pan (note-- I don't always do this, and it turns out fine), add broth. Bring to a boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed. Stir in all remaining ingredients except 2 Tbs cheese and parsley. Simmer 10 minutes. Sprinkle with remaining cheese and parsley before serving. That should work perfectly if you drain the ground turkey, return it to the pot without the juices and reduce the broth to 2 cups. 7 oz. of macaroni will not be a full box, so make sure you measure it correctly. 2 cups of broth should be enough I think, for that small of an amount.
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Jili
Pearl Clutcher
SLPea
Posts: 4,363
Jun 26, 2014 1:26:48 GMT
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Post by Jili on Dec 3, 2016 23:57:07 GMT
That should work perfectly if you drain the ground turkey, return it to the pot without the juices and reduce the broth to 2 cups. 7 oz. of macaroni will not be a full box, so make sure you measure it correctly. 2 cups of broth should be enough I think, for that small of an amount. Thank you! I will give this a try later this week.
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tduby1
Pearl Clutcher
Posts: 2,979
Jun 27, 2014 18:32:45 GMT
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Post by tduby1 on Dec 4, 2016 0:40:55 GMT
Has anyone made frozen raviolis in theirs? Any tips? I don't think that ravioli is going to work - they burst if you cook them in rapid boiling water, and the pressure in a pressure cooker will be much more intense. If if you are set on it, I'd use bowl in pot cooking. Try putting 3-5 ravioli in a heat-proof dish along with 2 tablespoons of water (to prevent them from sticking) and set that on the rack/trivet in your pot. Pour 1 cup of water into the bottom of the pot. Use low pressure for half the time the directions say to boil them. Use natural pressure release for 10 minutes and then quick release the rest of the pressure. Then you can see if it works without ruining a ton of ravioli. It wouldn't be a time saver, but you wouldn't have to watch it. Yeah, I'll probably stick to the stove for this one. Tonight I threw some boneless/skinless chicken thighs and a jar of bbq sauce in mine. 10 minutes, natural release. Removed chicken from sauce and shredded in kitchenaid With a bit of the sauce. Toasted whole pita breads in the oven @400 for 7 mins. Spread the left over bbq sauce from instant pot on the pitas like you would pizza sauce. Topped with chicken, red onion and feta cheese. Baked another 8-10 minutes. Bbq chicken pizza.
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Deleted
Posts: 0
Jun 26, 2024 12:30:25 GMT
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Post by Deleted on Dec 4, 2016 2:10:17 GMT
I made these thedomesticman.com/2014/10/14/pressure-cooker-short-ribs/ tonight. They were good, but there was nothing at all "instant" about them (I know that our pots aren't really instant) and I don't think they were so good I'll be making them again. I spent a good chunk of today adding pressure cooker instructions to all my recipes that could be converted, and hopefully, as I work my way through them, they will be successes.
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Post by elaine on Dec 4, 2016 2:59:31 GMT
I made these thedomesticman.com/2014/10/14/pressure-cooker-short-ribs/ tonight. They were good, but there was nothing at all "instant" about them (I know that our pots aren't really instant) and I don't think they were so good I'll be making them again. I spent a good chunk of today adding pressure cooker instructions to all my recipes that could be converted, and hopefully, as I work my way through them, they will be successes. Yeah, sometimes the IP isn't faster than traditional methods. Most times, however, the flavor is so much more intense that I use the electric pressure cooker even though it isn't a time saver.
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Post by monklady123 on Dec 5, 2016 2:13:34 GMT
So I may or may not have a rice pudding problem. At 9:00 p.m. I got a craving so I just made a pot of it.
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Post by Flowergirl on Dec 5, 2016 16:53:04 GMT
IP Newbie needs advice from our experienced Instant Pot RFPs! I'm making this recipe today but subbing in about 2.25 lbs of stew beef because that's what I have on hand. Should I adjust the cooking time she lists to compensate for smaller chunks of beef? Any other adjustments you suggest? Skinnytaste Barbacoa beefOr if you have a tried and true recipe for this, please feel free to share that with me too! Thank you!
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styxgirl
Pearl Clutcher
Posts: 3,882
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Dec 5, 2016 17:02:30 GMT
I made Burning Feather's Italian Beef in the IP yesterday.
Amazing!
The recipe is in the recipe section. In our website.
I cooked a double batch with two roasts. I cut the roasts into about 5 large pieces so they would all fit in the IP.
Cooked for 45 mins in high pressure and quick released.
Mmmmmmmm!
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styxgirl
Pearl Clutcher
Posts: 3,882
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Dec 5, 2016 17:05:14 GMT
Also, I got an air fryer at sams last week...
Love to make pizza rolls on it vutbhadnt had a chance for the REAL test, French fries!!!
Got some frozen form the store and they were great! Made sweet potatoe fries too! Very Crissy and yummy!
Now, another test will be home made fries. I usually pat boil them, dry and then fry them.
I'll try that with the air fryer and probably coat with a light spray of oil before air frying.
But that's a weekend meal for sure! LOL
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Post by crimsoncat05 on Dec 5, 2016 17:33:30 GMT
so, I had my first IP fail last night... I made elaine 's black beans; they took FOREVER to actually get soft, and they were pretty much inedible. We ate a few of them with our dinner, but they congealed into a mass in the bowl, and we both agreed it was best to throw them out. They weren't expensive, but darn it, I was mad-- all the prep time, and the waste!! Anyone who can give insight, I'd love some! Details below--
Not sure what I did that screwed it up, because the first time I made them, they were great. A couple things that could have done it, maybe: (?)
1) The recipe from the IP thread on the Recipe board said use a box of beef stock, but I wasn't sure how much liquid that was. I had a box of chicken stock in my pantry which was 32 oz. so that's how much I used. (I made beef stock with 'better than boullion' and water). Was this not enough liquid for 1 lb of beans? After 30 minutes at high pressure, only the bottom half of them were cooked; the rest of them were still hard, and the liquid wasn't actually covering all the beans. 2) I forgot to add salt when they were cooking, but figured it wasn't all that important because the boullion had plenty of sodium in- does the salt do something else during cooking besides add flavor?
3) The beans I used were a bag, bought in the Mexican food aisle of the grocery store- could they have been too old? I read somewhere online that older beans can be tough, but I figured 'dried beans are dried beans' and didn't know they could actually be 'old.' I think maybe last time I cooked them, I bought the beans from the bulk section of a different grocery store.
Holy sh!t!! I just now realized I used 2 cups of liquid, which is NOT 32 oz, it's only 16 oz!!! CRAP!!!
Anyway, is there anything to the missing salt, or to the 'age' of the beans being a factor??
I am so embarrassed!!!
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Post by elaine on Dec 5, 2016 20:17:52 GMT
so, I had my first IP fail last night... I made elaine 's black beans; they took FOREVER to actually get soft, and they were pretty much inedible. We ate a few of them with our dinner, but they congealed into a mass in the bowl, and we both agreed it was best to throw them out. They weren't expensive, but darn it, I was mad-- all the prep time, and the waste!! Anyone who can give insight, I'd love some! Details below--
Not sure what I did that screwed it up, because the first time I made them, they were great. A couple things that could have done it, maybe: (?)
1) The recipe from the IP thread on the Recipe board said use a box of beef stock, but I wasn't sure how much liquid that was. I had a box of chicken stock in my pantry which was 32 oz. so that's how much I used. (I made beef stock with 'better than boullion' and water). Was this not enough liquid for 1 lb of beans? After 30 minutes at high pressure, only the bottom half of them were cooked; the rest of them were still hard, and the liquid wasn't actually covering all the beans. 2) I forgot to add salt when they were cooking, but figured it wasn't all that important because the boullion had plenty of sodium in- does the salt do something else during cooking besides add flavor?
3) The beans I used were a bag, bought in the Mexican food aisle of the grocery store- could they have been too old? I read somewhere online that older beans can be tough, but I figured 'dried beans are dried beans' and didn't know they could actually be 'old.' I think maybe last time I cooked them, I bought the beans from the bulk section of a different grocery store.
Holy sh!t!! I just now realized I used 2 cups of liquid, which is NOT 32 oz, it's only 16 oz!!! CRAP!!!
Anyway, is there anything to the missing salt, or to the 'age' of the beans being a factor??
I am so embarrassed!!! Yes, salt is important in cooking beans. Alton Brown explained it on his good eats show - it has to do with the salt allowing the water to penetrate the beans' hard outer shell, resulting in softer creamier beans. And yes, age can be a factor. Some old beans will just never get soft, no matter how long you cook them. But, as you are more than aware, it is hard to tell if either was a factor, given the lack of liquid.
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Post by crimsoncat05 on Dec 5, 2016 21:02:10 GMT
thanks, elaine ! darn math, anyway!!
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Deleted
Posts: 0
Jun 26, 2024 12:30:25 GMT
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Post by Deleted on Dec 6, 2016 14:07:45 GMT
I made my black bean soup the other night, and it came out just as good as when it was a slow cooker recipe. I used the cooking directions from the booklet for their black bean soup and did soak the beans overnight. It was very thick once I pureed with the stick blender, so I easily could've used more water and ended up with more soup. The only disappointment was the smoked ham hock I used was small, and DH was sad it didn't have more meat on it for him to pick.
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Post by elaine on Dec 6, 2016 14:14:21 GMT
I rotisseried two chickens last night - in my oldest kitchen gadget appliance: a 15 y.o. Ronco Showtime rotisserie. I love that thing - my rotisserie chickens are better than Costco's.
Anyhow, after dinner, into the IP went the carcasses, along with celery, carrots, quartered onion and 6 cloves of garlic. Water to the fill line. 45 minutes at high pressure then natural pressure release. I now have 4 quarts of thick beautiful broth to make WW 0 point veggie soup today. It is so easy to make home-made broth - I hate buying it any more.
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Post by crimsoncat05 on Dec 6, 2016 15:32:14 GMT
black beans, take #2 last night!! They were still a bit undercooked, even after 40 minutes,(perhaps due to that 'old' beans issue) but they were quite tasty!! (I have the same math problems with cooking as I do with measuring things for scrapbooking, apparently! ![:laugh:](//storage.proboards.com/5645536/images/Ivm7lm0DayrhoRpwvCeH.jpg) )
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Post by monklady123 on Dec 6, 2016 15:46:50 GMT
![](http://uploads.tapatalk-cdn.com/20161206/92942f3ede428c9b5626ad22a1d70aef.jpg) Lol.
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Post by crimsoncat05 on Dec 6, 2016 15:49:51 GMT
I LOVE IT!!! LOL!!!!!
Do tell; what's in them?? Inquiring minds want to know!
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Post by monklady123 on Dec 6, 2016 16:14:25 GMT
[trying to edit to fix the photo but apparently I deleted it instead...sigh... new photo down below]
😀
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Post by monklady123 on Dec 6, 2016 16:21:08 GMT
I LOVE IT!!! LOL!!!!!
Do tell; what's in them?? Inquiring minds want to know! Lol. Nothing actually. The one on the right is my Main Pot. It has the yogurt function (not sure if that's the Lux or the Duo). The other two are one for my ds for Christmas and the other to be my Second Pot. ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) I was just doing the water test on both of them to be sure they worked, especially the one for my son since I didn't want him to get a gift that didn't work. Also, I was interested to see that the pot with the yogurt function has a three-prong cord, but the other model does not. Anyone have a non-yogurt IP that DOES have a three-prong cord? I thought those were standard these days. And why would the yogurt pot have it but the others not?
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Post by crimsoncat05 on Dec 6, 2016 16:21:39 GMT
yogurt is going to be one of the next 'big' things I try with my IP; perhaps over the New Year holiday weekend. It would be a heckuva lot cheaper than paying $1 each for the store brand Greek yogurts!
good question about the 3-prong vs. 2-prong cord... my BF does electrical-type stuff for his job; I'll see if he knows what circumstances warrant one or the other.
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Post by monklady123 on Dec 6, 2016 16:24:04 GMT
![](http://uploads.tapatalk-cdn.com/20161206/a2c789a2bda43d73d7e9003cddc85b66.jpg) And..... 😀
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Post by monklady123 on Dec 6, 2016 16:28:25 GMT
yogurt is going to be one of the next 'big' things I try with my IP; perhaps over the New Year holiday weekend. It would be a heckuva lot cheaper than paying $1 each for the store brand Greek yogurts!
good question about the 3-prong vs. 2-prong cord... my BF does electrical-type stuff for his job; I'll see if he knows what circumstances warrant one or the other. I just made 10 containers of yogurt (as you can see in the photo). Two of them are Greek style (I strained some yogurt on the counter for an hour or so), the others are regular with some of the whey taken out -- I scooped the yogurt for Greek from the middle of the unstirred yogurt then let the whey settle down into that hole, then scooped it out. It doesn't get as much out as straining for Greek but still makes it a bit thicker. All total I have about 1.5 cups of whey and 10 portions of yogurt. All for the cost of a half-gallon of milk and some strawberry preserves (from a large jar that was $1.89 at the grocery store). The two with yellow on the bottom is what's left of my IP lemon curd (which you can keep for way longer than the recipe says, by the way). So yeah...much cheaper! And as for making yogurt --- it took me forever to get up the courage. lol. But this last time, only my second, it was SO much easier. I can see that once I get into a routine it will be almost automatic. The only hard part, for me anyway, is figuring out the timing. This last time I happened to be home during the day today. So I made it yesterday at about 11:00 a.m. Incubated in the pot for 10 hours, then I was able to put it in the refrigerator overnight. Then I had the time today to portion it out. But if I had been working today it would have been okay in the refrigerator until I got home. If I'd been working yesterday I couldn't have put it on then. I think for someone working, depending on what time they leave in the morning, it would have to be started by 7:00 or so the previous evening. It needs a little bit of time to come to a boil (not much if you preheat the pot), then time to cool down to 110 degrees so you can add the starter. So maybe an hour? Then it would be finished by 6:00 the next morning and you could stick it straight to the fridge. I'll try that next time. Math was never my strong point.
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Post by scrapmaven on Dec 6, 2016 16:43:55 GMT
My IP was delivered about an hour ago and I joined the Facebook group, which is very large! So much to read through. I am having health issues and have a cat scan tomorrow afternoon and am really scared about what is wrong with me so am going to save the opening of the IP until I am done with that and can focus on cooking. kat , I'm sorry that you're having health issues. Might I suggest challenging yourself to use the IP tonight? That way you'll have a project that will distract you from worry. No matter the outcome you won't find out tonight, so keep your brain busy w/other stuff. Worry is the worst. I'm sending you healthy thoughts. Hope all is well. I am joining in for the first time. I am using my IP tonight. Just washed it out and it's ready to go. I'm going to make a chicken stew recipe that I found online. Cross your fingers, please. I'm sort of excited. Guess I don't get out much. ![](http://i1168.photobucket.com/albums/r481/2peasrefugees/Smilies/wink.jpg.gif)
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Dalai Mama
Drama Llama
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La Pea Boheme
Posts: 6,985
Jun 26, 2014 0:31:31 GMT
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Post by Dalai Mama on Dec 6, 2016 16:49:10 GMT
I made corned beef last night and have baked beans on tap for later in the week. I also have to make another batch of yoghurt. Now that I've discovered I can make it with lactose-free milk, my family is going through it very quickly!
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