kbjesq
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Posts posted by kbjesq
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Just now, Anna N said:
Actually the manual DOES say for safety the inner pot must be in place (see #20 in list of cautions). This is easily missed. But later we are instructed to put ingredients into inner pot and then place it into the outer pot. Even so it would not hurt to stress this in the manual. I only point is out because I do recall reading it.
Maybe I spoke too soon. I'm clearly not multi-tasking as well as I thought! But I agree with you that it should be a more prominent warning because even after re-reading it this morning (ok, I admit, I skimmed it), I didn't notice anything that stated the inner pot must be used at all times. Oh well, no harm done thankfully and I'll never make that mistake again
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46 minutes ago, Shelby said:
I guarantee that I will never make that mistake again . . . lucky for me the only thing that happened was that my eggs didn't cook!
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41 minutes ago, Shelby said:
Oh crap! LOL. I'm so glad your pot is ok. I should have been more specific. (you did give me a chuckle....not laughing at you, laughing WITH you
) No wonder they weren't working out right.
In all fairness, I read the directions/owner's manual/recipe booklet that came with the IP and NO WHERE in those manuals is there anything that tells you to use the stainless steel liner at all times . . . in fact, I could not even find a section on using the "steam" function although there are specific directions for all the other functions such as PC, slow cook, yogurt, etc. I'm used to a stove top PC (I have several) and when using a trivet with those, you just add water into the pot, no liner required. Now that I have this figured out, I just now also made 8 hard boiled eggs to top off the potato salad that I made this morning & to make a couple of deviled eggs for the spouse to enjoy while watching football this afternoon. It's so easy to multi-task with the IP. I'm paying bills, studying, selling stuff on eBay etc all the while cooking a bunch of stuff with the IP. It truly has changed the way that I integrate cooking into my daily chores. Maybe I should get a job as a paid spokesperson? LOL!
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The IP is changing my life! Gracious. I was so happy with the poached eggs this morning that I made this potato salad recipe just now. Although I did make one change to the recipe (I have a very hard time sticking to recipes strictly). As soon as the potatoes were cooked, I drained them and tossed them with a healthy dose (1/3 c?) of malt vinegar while they were still hot. This is a trick that I learned from the Cooks Illustrated folks. It makes a world of difference in the flavor of the potatoes used for salads.
The IP is well on its way to becoming the first and only kitchen appliance to remain on my kitchen counter at all times.
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@Shelby - finally, poached eggs success this morning! Um, I feel totally stupid but I didn't realize that I was supposed to use the inner pot as well as the trivet. I was pouring the water (1 cup) DIRECTLY into the IP without using the stainless steel liner, and then putting in the trivet. Jeez, I'm lucky that I didn't ruin the IP or burn my house down or something. This am, I put 1 cup of water into the stainless steel liner, added the trivet, added 4 greased ramekins with one egg in each, set IP for high pressure @ 2 minutes and the eggs were perfect. Thank you for suggesting this technique for poaching eggs
Also last night I cooked pork loin for my dog and she loved it. She is elderly and has trouble eating anything other than soft food and the pork was quite to her liking.
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@Thanks for the Crepes if you toast your flour (in a dry skillet or toaster oven) before adding to your soup it will not have that "raw flour" taste that you mention. I dislike that flavor as well. I usually will toast a few cups of flour at a time, and keep in the freezer to use as needed for thickening soups, sauces, gravy, etc. It's quite a handy ingredient to have in the freezer
21 hours ago, FeChef said:-
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On 9/23/2015 at 8:30 AM, rotuts said:
seems like in China, there's a flavor for each person.
Indeed! What is going on here? Why am I denied seaweed flavor chips here in the USA? Luckily I do get shrimp and squid chips at the local Asian market, but they are not the same as potato chips. And I keep asking the proprietor to please order the hot spicy garlic shrimp chips, and for some reason he refuses to do so. He keeps telling me that no one will buy them. I told him I would buy an entire case if he would just please order them!
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@Suzee you are making my mouth water. Not only is the fermented drink delicious it is packed full of wonderful probiotics. Thank you for sharing your expertise. When things slow down around here a little bit, I will definitely contact you and request a portion of your mother
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Well I made it this morning & it was a success. I used 2" chunks of meat, I did not brown it. I added the onions, meat, celery, some garlic, bay leaves, barley, thyme and homemade beef broth. Put it on high pressure for 15 minutes. Did a quick release. Added large chopped potatoes and some baby carrots and cooked for an additional 15 minutes at high pressure. It turned out well but I think it would have been better had I cooked the meat mixture for 20 minutes rather than 15 minutes in the first go round. Nonetheless there are no complaints being lodged here. Thank you each for your assistance!
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18 minutes ago, mgaretz said:
Stew. Cube the beef, add in 1 cup of chicken broth, optionally quarter cup of red wine, an onion, sectioned, a large celery rib cut to 1" sections, quarter cup of pearl barley, frozen peas, a large potato, peeled and cut up (or a can of new potatoes drained), a tsp of soy sauce, a tsp of salt, 1/2 tsp of pepper, 1/2 tsp dried thyme, optionally some dried porcini mushrooms and 2 tbs of tomato paste. All in the pot, stir and cook on high for 10 minutes. Release pressure and add as much carrot as you like (my house it's 4 large). Cook on high for an additional 6 minutes. Natural pressure relief. No need to brown the beef.
I have homemade beef stock in my freezer, but no chicken stock. I could substitute. Also I have dried shiitake but not porcini. I think that he would like this recipe. To what size do I cube the beef? (1", 2", etc?)
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All this cauliflower talk. Made me go buy one today. On sale, *only* $4.59USD for one head. And at that price, you'd better believe we will eat the whole thing, every bit of it.
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Wow that looks fantastic. If I didn't already have so many projects going, I'd jump on your kind offer in a heartbeat!
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So I have an Angus chuck roast, approximately 2.10 lbs. May I please get some suggestions on how to cook this thing in the instant pot? My husband eats meat (I do not) and he's kinda excited about this little project of mine. Thanks in advance for your help, comrades of instant pot cookery!
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I now have acquired an Angus chuck roast and I'm going over to the instant pot thread to find out what to do with it.
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On 1/1/2016 at 4:04 PM, Shelby said:
Now I have not used Uncle Ben's in decades, I admit, but I do believe that it is a converted rice. Dear @Shelby, please try to find jasmine or basmati rice or at a minimum, especially for Spanish dishes, get some medium grain rice and rinse well before putting it into your instant pot on the rice cooker setting. You must rinse the rice until the water runs completely clear. Depending on the brand, it can take a while. But it is well worth the effort. I hope you give it a try!
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That fish is very popular here where I live in Central East Coast Florida. Usually 20 to $30 a pound, however. Depending on where you are shopping and the time of year. Right now the overwhelming presence of snowbirds has driven up the price of everything so the market had hogfish listed at $29.99 per pound this week. As far as preparation is concerned, please don't freak out but a very popular southern preparation involves placing the snapper, skin side down, on a piece of aluminum foil on top of a cookie sheet. Slather the top with Hellman's mayonnaise, believe it or not, and then sprinkle with dry breadcrumbs. Broil until the fish is just barely cooked through, bearing in mind that there will be some carry-over cooking and there is nothing worse than over cooking fish that cost you $30 per pound. I know this is not a very trendy preparation but it is a very popular preparation here in the South. They also like to serve grits with fish, something that I just haven't been able to wrap my brain around yet, and I have lived here for more than 20 years now
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I agree with all the comments about cooking this type of meat on a very low temperature for a long period of time to achieve the desired result. However now that I have acquired an instant pot, I'm wondering if pressure cooking this type of meat would be a good idea? I don't cook meat very often as I personally do not consume it but I do cook it for others and if I could cook it in the instant pot my family would be very happy to eat meat more often.
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Ina Garten's recipe for cauliflower au gratin might be the most delicious, decadent way to eat cauliflower, see link below. Although 99.99% of the time we eat it roasted with some Penzey's Greek seasoning & olive oil. Cut up the florets, massage with oil and a bit of seasoning, then 425F convection roast for 20-30 minutes. I can eat a whole head by myself.
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20 hours ago, Thanks for the Crepes said:
They're not worried about wasting an entire turkey that gave up its life for the purpose of getting a marketable photo, but "Stylists don’t waste real booze..." At least they've got their priorities straight.?
Well said! I completely agree
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I had my eye on some Nordic Ware bundt pans but honestly the savings was not that great in the selection was not great either. I can actually get the same or similar price from Amazon with free shipping. I believe chefs catalog is requiring that you spend at least $35 before free shipping kicks in and of course as someone else pointed out there is always the question of what happens if you're unhappy with your purchase? No one to return it to and no way to get your money back. I think I'll just check with Amazon
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@huiray my trip is getting longer and longer. Penang had been a place that I've dreamt of eating. I admit, partly due to Tony B., back when I found his shows to be tolerable and informative. I may have to add it to my list.
I keep saying that this will be my "one and only" trip to SE Asia but who knows? My mother was still traveling to rather adventurous places around the world, often solo, well into her late 80s so I still may have some more time
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4 hours ago, KennethT said:
If you enjoyed reading this, I would heartily recommend reading the Graham Holliday book Eating Viet Nam, which I named at the beginning... not only are his descriptions of food and life in Vietnam vivid and detailed, he also has a really good sense of humor that kept cracking me up as I read....
Already ordered and on its way - thanks for the heads up. The more I read about this region the longer my planned trip becomes. Currently I'm planning on one month in Vietnam, Hanoi to Hue to Saigon to Mekong River Delta (if time permits all of this!), then one week in Bangkok and one week in Chiang Mai. May stop for a couple of days going and coming in Seoul and/or Taipei depending on how the flights work out. Oh, wait, I also need to add time for Singapore. Geez. . . Maybe I need 2 months to finish stuffing my face with the world's most delicious cuisines
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3 minutes ago, KennethT said:
I haven't seen that app - I have to check it out. I learned a little Vietnamese using Pimsleur's course, which was very good. It's typically expensive to buy, but I was able to borrow it from the NYC public library for free... it comes on CDs... the Vietnamese course had 30 lessons, each 30 minutes long, which is convenient since my commute to work is usually about 30 minutes or so, so I could study a new topic in evening, sleep on it, and then review it again in the morning. I did this a couple years ago with Thai before going to BKK for a week. It was fun!
I don't have an issue with data charges... I have T-Mobile in the USA, which provides free unlimited data access in like 120 countries (Thailand and Singapore yes, but Vietnam no)... so since my data wouldn't work there, I got a SIM card at the airport with something like 3 GB of high speed data plus 60 minutes of worldwide calling for around $8.
Pimsleur is good - I agree. I needed to learn basic Haitian creole a few years ago and still have the CDs and accompanying workbook although I wish I had thought of borrowing it from my library!
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3 minutes ago, KennethT said:
I haven't seen that app - I have to check it out. I learned a little Vietnamese using Pimsleur's course, which was very good. It's typically expensive to buy, but I was able to borrow it from the NYC public library for free... it comes on CDs... the Vietnamese course had 30 lessons, each 30 minutes long, which is convenient since my commute to work is usually about 30 minutes or so, so I could study a new topic in evening, sleep on it, and then review it again in the morning. I did this a couple years ago with Thai before going to BKK for a week. It was fun!
I don't have an issue with data charges... I have T-Mobile in the USA, which provides free unlimited data access in like 120 countries (Thailand and Singapore yes, but Vietnam no)... so since my data wouldn't work there, I got a SIM card at the airport with something like 3 GB of high speed data plus 60 minutes of worldwide calling for around $8.
Pimsleur is good - I agree. I needed to learn basic Haitian creole a few years ago and still have the CDs and accompanying workbook although I wish I had thought of borrowing it from my library!
Instant Pot. Multi-function cooker (Part 2)
in Kitchen Consumer
Posted
Excellent suggestion @Anna N -- even better would be if the manufacturer included this warning with the other 4 warnings that are printed on the label on the top of the IP lid (which I did read, incidentally). I don't really know if I could have done real damage to the IP or to my home, and thankfully I only used water. Had I been using broth, salted water, or something else as the steaming liquid then the IP may well have been irreparably damaged. I guess that I'm not a very wise consumer, because the very first time that I used the IP, I severely burned my hand when using the quick release method. My other PCs discharge steam horizontally from the valve, and as you know, the IP releases steam straight up. So out of habit, I put my hand on top of the release valve and wow, did that high-pressure steam burn me fast and good. That is also the last time that I made that mistake. (I should probably be posting all of this in the "I will never again . . . " forum)