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Everything posted by divalasvegas

  1. Hello Margaret. I do the same steps every time with mixed or even awful results. Since I am just cooking for myself, I normally only cook between one to four eggs in a pot as follows: 1. Take out the eggs and let them sit on the counter for about an hour (read somewhere that eggs should be room temperature before cooking); 2. Don't use fresh eggs since they're harder to peel; 3. Place them in cold water and let the water come to a boil, then turn off the heat, cover the pot and let them steep; 4. Dunk them in icy cold water, cracking them as you
  2. Indeed, quite interesting. All chopped up is fine but I just can't warm up to using it in it's entirety. Would you have a use for it whole? Actually, I just thought about slicing it and alternating each slice with say fresh basil leaves and rainbow heirloom tomatoes arranged on a platter and served alongside some kind of sauce.
  3. In the never ending streaming of trivia that comes across my Smartphone, I noticed this: Apparently this shortcut -- the article uses the word "hack" which I loathe and avoid like the plague -- has been making the rounds within the IP Facebook community with mostly positive reviews. My initial reaction was "Eewwww!" There was just something creepy to me about the end result that reminded me of all of those gagtastic examples of 1950s/1960s retro recipes (Lemon Jello/Tuna Mold anyone?). Or was it salmon? However, when it was explained that this was a better
  4. Hello all. If there is anyone here who is still on the fence about purchasing one of these, today ONLY, QVC has an Instant Pot 6 Quart Duo-Plus 9-in-1 unit for $79.98. I already have the same version and was smugly smiling at the fact that I had bought this last year for two cents less except............. this one comes with a glass lid (mine did not) which can cost an additional $12.50-$25.00--I plan on getting one for use with the slow cooker feature AND it's free shipping and handling. BTW the host said that this will be the cheapest price for it for the rest of the year. Here's
  5. When in doubt check the "Q" as in QVC (yes, I am one of those people). Here's a link to a Kuhn Rikon two-fer set; a can opener and a jar/bottle opener: https://www.qvc.com/Kuhn-Rikon-2-Piece-Jar-Opener-%26-Auto-Attach-Can-Opener-Set.product.K48582.html?sc=SRCH I bought these about a year ago and use both all the time. If you look closely, the jar opener has a specially shaped hole that perfectly fits those pesky little tops on small bottles of Tabasco sauce. BTW, the can opener takes off the entire top of any sized can so no sharp edges. Hope this helps.
  6. I understand. I've seen similar comments from others here. His death had the exact opposite effect on me. Actually, right after I read your post, I tuned in to CNN and there he was. I had checked throughout the day to see if they would be airing any episodes of Parts Unknown but it was just hour after hour of the usual political over-analysis blah blah blah and rehash. I then proceeded to watch five episodes in a row: Iran, Vietnam, Tokyo with chef Masa Takayama, West Virginia and The Lower East Side, the last of which ended the series. Whenever I rewatch any of his sho
  7. Hello all. On this one year anniversary of the passing of Anthony Bourdain, I wanted to mention the recently published book featuring remembrances of those who knew him best. The book, Anthony Bourdain Remembered was originally intended to be a private gift to his daughter however the family subsequently allowed it to be available to general public. Here's an excerpt from an online People Magazine article about it: "Anthony Bourdain will be honored in a new book set to publish this spring. The title, Anthony Bourdain Remembered, will be filled with photos,
  8. Thanks @lindag, @Smithy, @Wolf, @SusieQ and @JoNorvelleWalker for your feedback. Yes @JoNorvelleWalker I think you're absolutely right. It had occurred to me that, some one hundred years ago, it would be the norm to use a wooden spoon. I was so swayed/confused by constantly seeing metal utensils used by chefs, especially whisks, which I much prefer over silicone ones; personally never found a silicone whisk worth a damn. Ahem, speaking of deals on QVC--yes, I'm one of those people--I kinda "accidentally" checked their website for Le Creuset and found this: https://www.q
  9. This topic is right on time for me since I just haven't yet spent myself into the poor house on kitchen gear lately! Seriously though, I have long been tempted to purchase an LC vessel; actually three: one each of a three, four and, five quart Dutch oven, however....... Whenever I see a good "deal" on one at, for instance, QVC, during the presentation the vendor always steers potential customers away from using metal utensils and towards silicone ones and also states that LC is manufactured exactly same way it was from the beginning. I have watched chefs use metal utensils for year
  10. Thanks @Smithy. I think that I am going to add just enough water to come up to the level of the trivet/steamer rack that came with the IP, place the sweet potatoes on that, set it for 30 minutes and see what happens. I will definitely post back on the results. Right now, the collards are on and at least they smell good!
  11. Thanks again @Shelby my IP "Yoda!." I specifically wanted to do the collards this way to cut the cooking time and the sweet potatoes since people online rave about how easy they are to peel. I usually boil them and, for some reason, the skins always seem to come off in thin strips or small pieces, a real PITA.
  12. Thanks @Smithy. Yep, I have the 6 quart. Really appreciate your help
  13. Uh oh, just one more thing; well probably more than one. I plan on using about a quart to a quart of the ham hock liquid -- ham hocks are boiling right now. Anyway, does this sound like too much liquid? I am guessing that I have about three pounds, maybe a little more of collards. They were sold by the bunch, not the pound, so I am making a rough guess. Also, I plan on cooking my sweet potatoes on high pressure for my sweet potato pies; have about four pounds of those. None of the instructions online are very specific about how much water to use, just that you need to only add enou
  14. Good morning and thank you @Shelby. Heh heh, I am not into massaging my greens either. If any massaging is going on in this house, it's gonna be on me!
  15. As Thanksgiving is rapidly approaching, I think I'll be doing my collard greens and ham hocks in the IP. I've found a couple of recipes that sound pretty good, but all seem to involve the use of chicken stock at the beginning of the process. Well there never has been and never will be a drop of chicken stock near or in my collards, so I plan to pre-cook the ham hock (or hocks)--haven't decided if I will be using one or two--and use the liquid from the hock(s) to start things off using the saute function, then pressure cook on high for about thirty minutes. Have any of you ever mad
  16. Note to self: @rotuts new name is @rotuts-the-diabolical! Once again, as hard as it is to believe, I'm gonna pass.
  17. Well, well, well @Shelby all of you have confirmed my deepest suspicions: you are all evil, eeeevelll I say. I checked out that link and *yikes* it's "only" $1,042.99! What a steal. Plus, for an additional $50.00, I would also need to get this just to keep it operational: https://www.vacmasterfresh.com/one-gallon-of-chamber-vacuum-pump-oil/ Shockingly, I think I'll pass for now. However, if you could possibly add my name to the gift list of whoever gave you one of these, I would be eternally grateful!
  18. Actually, I was thinking of going cheap on a vacuum sealer by getting one of those hand vacs. About 10 years ago, I purchased a FoodSaver vacuum sealer like this one: https://www.qvc.com/FoodSaver-FM2000-Vacuum-Sealing-System.product.K378454.html?sc=SRCH It didn't cost as much as the one in the link but it was still a little pricey to me at the time. Well, it worked very well for a couple of months and then the POS just quit. I didn't even use it that often before it died. That left a really bad taste in my mouth for expensive vacuum sealers. Have you ever used just a h
  19. Hello @rotuts and thanks for your detailed response. Just a few questions/comments: Great price on those turkey breasts; won't find such a good deal here. Did I read you right that each whole breast was 12 pounds? I don't think I have ever seen any that large. BTW, that was an insane amount of meat on those trimmings. Thanks for the tip about setting the pot outside to chill the stock and de-fat the stock next morning. I think that we're both probably experiencing the same cold, snowy weather, so I can definitely do that. Do you have a plastic lid that fits the IP or just
  20. Good morning @ElsieD. I usually freeze stock in random plastic containers. Is there an advantage of using zip-lock bags over plastic containers? Thanks. BTW, in the area where I live, the weather is doing a little bit of everything: snow, sleet, rain, freezing rain, etc. I really wish I had a big, bubbling pot of something, anything in my IP today!
  21. Okay Okanagancook that is a level of organization I need to adopt!
  22. Hi kayb. I really haven't properly outfitted my IP yet. I definitely want that steamer basket, a tempered glass lid and a 7-inch spring form pan. The whole turkey wings I get are pretty huge--probably will only need two--and I am such a turkey wing lover so I think that I might experiment with cooking them along with the usual suspects (carrots, celery, onions, bay leaves, parsley, thyme) for maybe half or a third of the 90 minutes you do. Like I said above, any stock I get will be tastier than just plain water and flour and what I don't use for gravy can be used in my turkey vege
  23. Thanks Smithy. If you're a rank amateur then I guess I'm "ranker" tee hee since I've only used the IP twice! If I am using chicken scraps from a leftover roast chicken to make stock then I definitely toss any meat used. However, I think I need to experiment with cooking the wings for less time like you say. Frankly, growing up, we just used *gasp* water mixed with flour with the pan drippings and the gravy always turned out very tasty.
  24. Wow, beautiful stock Smithy! You remind me that I need to make turkey stock for Thanksgiving. Doh, I hadn't even thought to use the Instant Pot for this but now I think I will. I was planning on buying whole turkey wings for this but would like to not cook it so long as to render the wings tasteless/inedible. Do you or ElsieD, rotuts, and kayb or any others who've made stock in the IP have any tips on how to achieve this? The stock will of course be pared with the drippings/fond from my roast turkey so it doesn't need to be super strong in flavor plus I just hate the thought of thr
  25. Hello again from this newbie InstantPotter. First of all, many thanks for all the encouragement and advice I received here. Thanks to you, I am an Instant Pot virgin no more! About a week and a half ago I made my first recipe of 15 bean soup in the manner I described in my above post. Happy to say it turned out very well. I used the 30 minute pressure cook pre-set. When I checked at the end of that cycle, it wasn't anywhere near done--probably because I always start with dried beans (never pre-soak)--so I just did the 30 minute process over again and the results were great! I hesit
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