ElsieD

I went to amazon and had a look at the book. There was no "peak inside" which was too bad for me, so I'll just have to accept Anna's endorsement. No hardship there. I like really interesting salads but don't know much about making them, so this book could show me the way. Edited to add: according to Amazon, he has a book on breakfast coming out in January called "Breakfast Love: Perfect Little Salad Bowls for Quick and Easy Breakfasts".

If you find anything, let me know. I don't want to spend $18 on it either. I'm wondering about a deep fryer basket.

Amazon.ca does carry it. It is $17.95.

Anna, I was sure until after I posted this. So I went back to part 1 of this topic and found it. I then came back to delete the rib part of my post and you beat me to it with the link. I can't imagine why I did not make note of it as we love ribs. I think I need to go through the whole topic again to make sure I have noted what I want to refer back to. I am about to cook these up. I will place them in the pot tepee style, add 1/2 cup of water and some liquid smoke, cook for 30 minutes on high and release the pressure manually. We won't be eating these until later so will do the sauce and broil them then. Thanks, Anna.

Thanks, Anna, I had not done them yet when I saw your post. I did them the way you did, and they came out perfectly. I bought some pork back ribs today that I am going to cook in the IP. I saw somewhere that someone had done this and after cooking, slathered them with BBQ sauce and then stuck them under the broiler. Ipf anyone knows offhand where this was and could direct me to the post, I would appreciate it. It was not on this thread.

Fernwood, thanks for the link. I don't know how I missed making a note of that when I read the entire thread with the sole purpose of making notes of everything of interest. Now I am curious and I hope Anna N will respond to this. I tried an egg in a ramekin for 4 minutes on low pressure. The whites were very runny, which I loathe. So back in it went for another minute on low. This time I had the equivalent of a hard boiled egg. Anna N did hers for 3 minutes but did not say if that was at low or high pressure. She used silicone poaching cups, I used a ramekin. I added about a teaspoon of cream and two little bits of Brie to mine. I also covered mine loosely with foil. I don't know if she did. I used a quick release both times. I am about to do two more and will use silicone poaching cups, uncovered, for three minutes on low.

Pardon the probably stupid question but where do you buy them?

Yes it was. I have a habit of doing that. I now get the Down Under reference. Nice catch, and quick, may I add! I just finished the water test. That worked. I have some nice fresh eggs from my SIL's chick's from their hobby farm so I will try to poach some eggs for breakfast. I saw the instructions somewhere but looking at my notes it was not on this thread. Shouldn't be too hard to find she said hopefully.

Induction cooktop. I have a sous vide set up which I use mainly for steak, pork and fish as i can't seem to cook them properly on the stove. I was surprised to get the silicone mitts. I wasn't expecting them. Yes, I would like the Cuisinart steam oven but my Breville is only two years old so pretty hard to justify.Down Under?

Alrighty, then, we're in business! Rotuts, notice those colo(u)red tabs on the notebook. Now to figure out what to make first, after the water test.

I like Mikey!

I have now made a couple of things from this book. I made the Chopped Greek Salad with Mild Lemon Olive Oil Vinaigrette and Lemon Ricotta Pancakes. I liked the Greek salad so much I have purchased the ingredients to make it again. We also enjoyed the pancakes except I thought it they needed more salt. The recipe calls for 1 tsp. Kosher salt and I have made a note to double it next time. The pancakes are tender, light and fluffy, perfect for soaking up maple syrup.

Very nice!

Before I read this I got a message from Amazon as I had asked to cancel the book I ordered and have it replaced with the Healthy Pressure Cooker Cookbook. They said to send the one I didn't want back and they would be happy to process the new book as a separate order and ship it next day with free shipping. So I took them up on it. Book arrived today but have not really looked at it yet. Maybe I will put Laura's book on my Christmas list. I also purchased a notebook but they did not have any red ones. So mine is black in colo(u)r. BUT it has 5 tabs on the side which may prove useful.

I dislike sterile looking kitchens. They make me think no one really cooks in them, although I do like the that appliance thingy in the island. That and the wooden table.

Kayb, it took me about 3 1/2 hours to read through the thread in its entirety. There is so much good information in it. I am particularly keen to make the mashed potatoes, cook hard boiled, poached, and eggs cocotte, mushroom soup, pork belly, whole squash, and champ. I also want to print the temperature reference in post # 550 and the timing chart post #41. It is interesting that blue_dolphin and I both read the thread today and came away with a different list save Hummingbirdkiss's whole pumpkin, except I will do squash. Oh, and I guess my very first thing will be water! Rotuts, the pressure cooker books I currently have are Miss Vickie's Big book of Pressure Cooker Recipes, The Everything Healthy Pressure Cooker Cookbook by Laura Pazzaglia and Cooking Under Pressure by Lorna Sass. I need to take a look at the cookbook Anna N referenced by Janet Zimmerman. The reason I have for wanting an Instant Pot cookbook is because I probably won't have a clue how to adapt the recipes in the books I currently have to the Instant Pot. Maybe it is not as complicated as I expect it to be?

Mine look like the ones under the Cotton Craft label. I checked on my towels to see if they had a label and they don't. They are 16" × 19" and came in a big package, possibly 24 or so. I got them at Costco and they were cheap. They also wear and wash well.

I have just re-read all 22 pages of this thread and made notes which reference back to the post nos. of the items I am interested in. There were quite a few, all very helpful. I have one question at the moment and it relates to cook books. I ordered The Instant Pot Pressure Cooker Cookbook: 101 Incredible Recipes for Busy Families by Virginia Hathaway as I thought it might be useful to have a book specific to the Instant Pot in addition to the manual that comes wit it. However, reading the posts I got the impression that it isn't a very good book. Any thoughts? Is there another one that would be better? I do have a couple of books on stove top pressure cookers so maybe that is all I need? I still have time to cancel the cookbook as it is being shipped after my IP.

Just ordered the Instant Pot. I am soooo excited!

Looks good. What all do you put in it?

Does anyone have the Bluetooth enabled version? The Instant Pot is on my wish list and I am wondering if it is worth it to pay the extra $80 on Amazon for the Bluetooth version. I am also wondering about the Bluetooth range. I read where it works up to 30' which is about the distance from my favourite chair to the kitchen.

Do you use canned pumpkin as called for in the recipe or squash?

Personally, I don't care for ratings unless they are accompanied by a comment. I have seen recipes rated on other sites where, say, a 2 out of 5 is given but without a comment it is meaningless. I would much rather not have a rating system at all but I would like to see comments.

Wherever did you find such nice tomatoes?

Shelby, what did you coat the chicken in?