kbjesq
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Posts posted by kbjesq
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2 hours ago, rotuts said:
perhaps you have a sensitive nose ? that's a compliment BTW
I have not noticed any unusual odors from my pot.
where those Chops on the Older Side ?
Haha thank you for the compliment, maybe I do have a sensitive nose
Regarding my pork chops this morning, they were frozen until I cooked them. They came from a 4-H home-raised pig. We buy one every year, even though I don't eat meat. We feel it's important to support the local youth in positive endeavors like 4-H.
However it was not just the pork that smelled, the vegetarian chili and poultry broth smelled very strongly, too - perhaps the intensity of pressure cooking is the cause?
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2 hours ago, rotuts said:
I took a closer look at mine:
look in the back, the 'tab' or extrusion where the pressure real ease is has to line up on the L side of the tab or extrusion on the bottom part:
this is the back part turned 45 degrees for the pic :
here is the front at the same time :
Ive mentioned in the past that both the top and the bottom 'markers' would be better seen in a contrasting color.
the two arrows and the rest of the info might be more helpfull in white
this pic is with a high powered Flash. impossible to see in 'reasonable'kitchen light
that's why the back part is easier to see
My pot's surface needs some cleaning it seems
This is very helpful! Thank you. I will try your technique & may also apply nail Polish, as another poster suggested, to make the markings more visible. I honestly had not seen those before
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Host's note: this topic was split from the Instant Pot at Work- A Little Help Please topic.
I'm new to the IP (have only had mine for a week) but I definitely notice a strong odor when I open the pot. For example, this morning I cooked pork chops for my dogs and when I opened the pot after cooking, the odor of cooked meat was overwhelming (and I have an open concept kitchen). Would cooking odors be offensive to patients or co-workers? I'm thinking of this because I used to work at a firm that banned microwave popcorn and curry dishes because of complaints from co-workers and clients - and the kitchen of this firm was actually in the basement but the odors could be detected even on the third floor. I personally can't stand the smell of coffee that's been sitting on a burner all shift -- it literally makes me nauseous. I'm not trying to be discouraging but just mentioning this as it was the first thing that jumped to mind when I read the subject line of this topic!
That being said, I'm looking forward to hearing more about your adventures, esp with huevos rancheros
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8 minutes ago, rotuts said:
the lid need careful initial placement to work 'smoothly'
I doubt your lid is defective, but of course can't say
when I spent a few more seconds on its initial placement, it works smoothly
when I hurry it up, I do have to do a bit of jiggly-jiggly
practice a little when you're not Cookn' and note where the lid lines up
no pressure then, eh ?
Do you have any suggestions about how to perform the "initial placement"? there appears to be an arrow on the pot that I guess I'm supposed to line up with the arrow on the lid, so that's what I've been trying to do but it still seems to want me to jiggle-wiggle it. A small frustration but still annoying IMHO
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Finally got my IP from Amazon (warehouse deal) and so far, I've made vegetarian chili, turkey gumbo, poultry broth and pork shoulder. I've used the high and low pressure settings and the slow cooker setting. It seems to work OK but I have a very difficult time getting the lid on. I have to jiggle and wiggle it in order to turn it to the "locked" position. Anyone else have this problem or do I have a defective unit that needs to be returned? The unit otherwise appears to be in perfect condition with only a barely perceptible dent (about 1 mm) in the front. I previously had a Cuisinart electric pressure cooker and I seem to remember having a similar problem with that, so maybe it's just the overall design? I don't have this problem with my Fagor duo stovetop pressure cooker.
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On 12/19/2015 at 9:39 AM, kayb said:
Ask and you shall receive. This is an outstanding crabmeat cheesecake from the Palace Cafe in New Orleans. "click"
Thank you for the link -- and here I thought that I had an original thought for once. Ha! I don't think I can wait until Tuesday when my IP arrives so I'll go ahead and make the cheesecake in a regular steam oven (Miele) which I almost never use because it is such a pain in the neck to clean! I wish that I had never bought that darn thing . . . and it's built into the wall so not only is it useless, it takes up space in my kitchen that could be used for something else. Sigh. It seemed like a good idea at the time. Anyhow, thanks for the link!
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1 hour ago, rotuts said:
If you've seen this show, you not only understand a lot about Eggplant but the3 quote above.
I don't understand this at all, I admit to being dimwitted. (bearing in mind that IMHO there is never too much Eggplant in the world). Also I stopped watching Alton Brown (or anything affiliated with him) awhile ago.
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1 hour ago, blue_dolphin said:
I certainly plan to finely chop some and include them in baked goods - cookies, scones, etc. And I think they will make a pretty garnish if I ever get a little springform pan for the IP and try a little lime cheesecake!
OK this I can do, thank you. I happen to have several sizes of springform pans, including some small ones. I'm hankering for a crabmeat cheesecake, with candied lemon rind and goat cheese with thyme. I have no recipe, it's just a dream in my mind at the moment!
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Color me stupid but in what type of recipe would I use this candied citrus peel? I ask because I've ordered the InstantPot (it should arrive next week) and I have a Meyer lemon tree that is bending over with fruit -- more than I can pawn off on my neighbors and friends. (Although one friend very cleverly used the Meyer lemons to make Limoncello). This reminds me of my youth when, overrun with zucchini, we used to drop of bags of zukes on the porches of friends and neighbors and then RUN! LOL
PS Amazon Warehouse Deals has the InstantPot available in both 5 and 6 qt sizes for $85-$95, FYI. These are units that have cosmetic blemishes but come with full manufacturer's warranty and the Amazon promise of free return if you are not satisfied.
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I need another gadget like a hole in my head. I have 2 stove top pressure cookers (Fagor) but I started pressure cooking over 30 years ago with my mother's Presto. I used the Cuisinart electric pressure cooker for a few years but it took up a lot of space so I eventually donated it to Goodwill. Nonetheless, after reading this thread, I've decided that I *need* an InstantPot. I found the 7-in-1 model with Bluetooth on Amazon Warehouse Deals for $84.50 (it has cosmetic blemishes). If this truly makes rice as well as the Zo induction rice cooker I will be surprised but I'm trying to keep an open mind. I love the Zo but it's rather a unitasker in our house since we don't use most of the other functions. I'm hoping to start making my own yogurt with the InstantPot. Thanks for all the great ideas and recipes! Now if I had just read the Cuisinart Steam Oven thread before I just bought the Breville Smart Oven. . . LOL
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3 hours ago, kayb said:
Similar to Comeback Sauce, although I never had Comeback Sauce with curry powder in it. My go-to recipe for comeback sauce, which is a necessity with ham croquettes or any kind of fish cakes, is here.
Thanks for the link. I think that I will make this recipe for Christmas morning poached eggs "Benedict" -- poached eggs served on crab cakes with Comeback Sauce and toasted English muffins on the side. (I guess the only thing in common with a true "Benedict" at this point is the poached eggs). Actually, the thought of this sauce got my mouth watering so I just whipped up a small batch and used it on my sandwich -- toasted wheat bread, grilled eggplant and baby spinach. I'd forgotten how much I love this sauce. Thanks for reminding me
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On 6/19/2004 at 4:09 PM, NulloModo said:
Interesting, and while we are talking about the basics: Is the Roux simply a thickening agent, or does the browning process add appreciable taste to the finished product? Are there Roux-less gumbos, or gumbos with Roux made from things other than oil and wheat flour?
The roux definitely adds flavor and serves as a thickening agent. This may be sacrilegious but I make large batches of roux in my oven, and then freeze in 1 cup portions so that we can prepare gumbo more frequently as I don't have time to stand watch over a sauté pan and stir frequently, waiting for flour to cook and roux to darken but not burn.
Generally, I'll put 5 cups of oil and 5 cups of flour (thoroughly mixed, in a roasting pan) in the oven at 375-400F for about an hour, until the desired color is achieved. Stir occasionally. We like a fairly dark roux.
Turkey Gumbo is regularly served the day after holidays but we eat it all year round, in all of its variations including "vegetables only" gumbo.
We serve over Calrose rice, it's a medium-grain rice.
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To avoid the raw flour taste, I bake dry flour in my toaster oven for 30-45 minutes at about 375F before adding it to the butter. I do this as well for flour that I'm going to add to make a pan sauce. My family likes large quantities of gravy on holidays. So, for example, for Thanksgiving I will cook a separate Turkey ahead of time in order to make broth. I toast the flour ahead of time as well. Then on the day of the meal, I mix the broth with the toasted flour, season and simmer until the desired consistency is obtained.
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On 11/24/2015 at 11:10 AM, Smithy said:
Somehow, despite my family's southern roots, this never came up in our household. Thanks! I've added this to my list of things to try.
This sounds like a version of Mississippi Comeback Sauce, which is indeed delicious, addictive and versatile. The New York Times wrote an article on the sauce's history: http://mobile.nytimes.com/2014/01/08/dining/revival-for-a-sauce-that-never-left.html?referer=
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My Zojirushi "Home Bakery Supreme Bread Machine" has a "jam" setting and the recipe book included with the machine has three nice jam recipes - strawberry, apple and mixed berry. And it makes very good bread, bread dough, sourdough starter, quick breads. Now I have not tried the recipe for "Zojirushi’s original Meatloaf Miracle" that was also included in the recipe booklet, but every other recipe has been quite successful, so I imagine that it would produce a decent result, as well.
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There is a restaurant in downtown Monterey that has amazing "squid steaks", quite memorable. I've been told these steaks are are made from the large squid caught in the bay (the bodies, not the tentacles, obviously). Not a fancy place, IIRC, it is called "Monterey Fish House". I have always been disappointed with the seafood served at the restaurants on the Pier. If you are not from CA, the weekly farmer's market in Monterey should not be missed.
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I use the same recipe as the OP with great success (I believe that ATK also recommends this recipe). I've made it probably more than 100 times and it is very reliable. For this reason, I don't think that the recipe is the problem. Perhaps an ingredient or technique is to blame. First, I recommend purchasing new baking powder as that could possibly account for the lack of rise. Second, be sure to mix the dry ingredients together well, then add the wet ingredients quickly, stirring as little as possible (I use a fork). Just bring the mixture together as best you can without any extra stirring. I don't mix the wet and dry ingredients together until I'm ready to drop the dumplings into the broth. Third, once you drop the dumplings onto the simmering liquid, put the lid on tightly and absolutely do not peek for at least 14 minutes. After 14 minutes, take a peek. If they look like they need more cooking, put the lid back on for another 2-3 minutes. I'd be very surprised if you are unable to get this recipe to work. Good luck!
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I ordered a "joong mold" from the Wok Shop in SF. My hope is that I can make pretty wrapped bundles like those shown in this thread on Chowhound: http://chowhound.cho...m/topics/405795
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To practice wrapping, I made one pot of vegetarian joong today. I was able to include yellow split mung beans, black mushroom, dried shrimp, peanuts, and soy sausage with supplies on hand. I will have to make a road trip to a good Asian market to find chestnuts, conpoy and Chinese sausage.
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I read online that the Dragon Boat Festival is June 23. Will anyone else be making joong/jongzi? It is my goal to find the necessary authentic ingredients this year, which means I have to start early. Unfortunately there are no well-stocked Asian markets nearby!
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Aha! I suspected that this knife might have been intended for use in the hand as opposed to a cutting board. How unfortunate. It is a lovely-looking knife. But it will remain in the block. I am not sufficiently competent to safely use this "ultimate 4" paring knife". I'm already missing part of one finger thanks to a mandoline!
ETA: I would love to gift the knife to a loving home, where it would be safely and properly used for its intended purpose, but I don't want to offend the generous person who gave me this set!
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Oh, no. It saves a lot of time for people like me who have to work. Is there a reason that the soymilk makers are discouraged? Temperature or consistency or ??
Unfortunately for me, it will be a choice between making homemade tofu using soymilk from the Soyabella machine or buying old tofu in a plastic box from my US grocery store.
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It's funny that you quote the Williams Sonoma description because that is where the set came from! I actually went back to the store with the knife and asked for some help. (I had read the description but I'm a literal person so I need a "show me how to use it with a carrot" type of demo). Anyway the staff was very nice and polite, but to be honest, they didn't have a clue what to do with this knife, either.
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I love Andrea's books and recipes. Is anyone using one of these to make the soymilk? It saves a lot of time.
Soyabella Soymilk Maker from Amazon
Christmas gifts received 2015
in Food Traditions & Culture
Posted
Someone just gave me this, unexpectedly. What a delicious treat that I would never have discovered on my own