ElsieD

Samoa cheesecake. I'll find out later tonight what it tastes like.

That's good to know about the red pepper flakes as while I use them quite often, I haven't used them in my IP yet. Always nice to get a "head's up". And, I like the picture of your cat!

I'm still trying to get my IP poached eggs the way I want them. We were recently out for breakfast to one of our favourite places and the owner/chef uses jumbo, double yolk eggs. On the way out the door he gave us a dozen and I have used up my other eggs and am ready to start using these. My question is, do I need to adjust the cooking time for these larger eggs? This is the size of them shown in both ounces and grams. Many thanks.

What does the sauce consist of? Looks good!

I'll be VERY interested in hearing about the Heuvos Rancheros.

Did you get the same "ovht" message that I did? I'm still hoping someone is able to shed some light on what caused my little problem.

I made butter chicken the other day and while the pot was coming up to pressure, the message "Ovht" was displayed. I checked the manual then checked to see if anything was sticking to the pot. The sauce was sticking a bit so I loosened it and tried again. It was set for 7 minutes, poultry. Same message. This time there was food stuck to the bottom, although not badly. Both times the pot shut off. When I opened the lid the contents were happily burbling away. Has anyone else gotten this same message? I read that when making oatmeal in the IP milk dairy milk is not recommended as it can cause sticking. Is the same true for coconut milk? The coconut milk I used was "Real Thai" which has coconut extract of 85%, which is a lot higher than most. The dish was really good so I would want to make it again. To avoid this happening again, should I use a coconut milk with a lower coconut extract %? The recipe I used was "Pressure Cooker Butter Chicken" from the Pressure Cooker Convert site. I tried to copy the link to it here but all I was ever able to copy was half of it.

I'm with Thanks for the Crepes. I used to get sandwiches from a place that used to put pickled turnip on them. Loved the stuff.

I turn it off.

You made the ricotta in the IP?

I looked at the Fat Daddio pan but the bottom part that attaches to the main body had a lip which meant it would not fit the IP. Rotuts, the pan I have is made by Browne and purchased at a local restaurant supply store. The recipe which gave me the idea to make this lasagna specifically said "do not use no boil noodles" so I didn't, although I have used them many times in the past. I normally use Barilla. I should add that for the IP lasagna I used noodles without the "fringes" on the side.

I got the idea from someone on the IP Community board. That was simply a list of ingredients, no amounts, but included the cooking times. So I added a couple of ingredients, and omitted one. This recipe is a quick and dirty one - nothing homemade, including the sauce. I used a marinara sauce from Costco. Nothing is pre-cooked, including the noodles although I made a feeble attempt to soften them by letting them soak in hot water for a few minutes. Boiling water is likely more effective in making it easier to trim the noodles to fit the pan. So basically, it is ricotta mixed with basil, egg and Parmesan cheese, layered with uncooked Italian sausage, marinara sauce, mozzarella cheese and the uncooked noodles. The top layer consists of noodles, sauce, mozzarella cheese and parm. Cover with foil. Cooked for 20, natural release 20 and then let it settle for 10. Next time, I would cook the sauce down a bit to thicken it but that is because this sauce is a bit runny. This was done in a 7" springform pan. This was surprisingly good. Purists might want to broil the top to brown the cheese.

I cooked lasagna in the Instant Pot tonight. It was delicious. The recipe I came up with needs a few tweeks, but nothing major. I'll be doing this again.

My report thus far which includes a repeat of a previous post that was lost in the software changeover: Ribs at 30 minutes were overcooked for our tastes as we like a bit of chew. These fell completely off the bone. I will try 25 minutes next time. Yogurt was excellent. Lemon custard was good except I forgot the pot does not shut off when the timer is finished so it was on the keep warm function for maybe 10 or so minutes. The recipe called for steeping the lemon rind in the cream and milk mixture. I did not have lemon rind as I had used it for something else (but I had the lemon for the required juice) so used orange rind. So I guess it was an orange/lemon custard. Then there was the chicken stew and dumpling dish. The cooking is done in two phases. In the first, the veg and chicken gets cooked. During this process, liquid spewed out of the release valve. I had visions of bad things happening but let it cook away and nothing untoward happened. When this was done, I cleaned the valve, the lid, the silicone ring and the general area that had been sprayed. That was fun!!! I then added the dumplings to the pot and cooked those. This time the pressure valve made a fair bit of noise but none of the cooking liquid escaped. The dumplings, however, were very heavy and just plain nasty. I think the food in the pressure cooker must have cooled off a bit resulting in a longer cooking time which toughened the dumplings. I'm guessing because I don't really know. Last night I made another batch of yogurt. That yogurt cheese maker referenced above did not work for me so I am taking it back. I have been unable to find a nut milk bag but will keep looking as it sounds as though that is the thing to use. The yogurt once again, is way better than what you can buy. Next up: lasagna. Hope the making of it is not as exciting as the making of the chicken stew.

I added the cream to bring the 1% milk up to whole milk. I bought a yogurt thing today. I could not find the nut milk bags anywhere so this is what I will be using. I'm going to try to post a picture. I am not having much luck posting tonight. I lost my post on chicken and dumplings and lemon/orange custard which I will try to re-do.

I used 1% milk and added 1 1/2 tablespoons whipping cream per cup of milk. Our whipping cream is 35% fat.

That is the same recipe I followed except I did not use the vanilla either. I really liked the yogurt.

Thank you for posting this. I confess to having had a tear or two in my eyes by the end of it. He is a fine writer as well as a great cook and by all accounts, a wonderful human being.

When I was sleuthing around the Internet today, I saw that Food52 had a recipe for Dulce de Leche from scratch. But sadly for you it was done on the stove top. All the others I saw called for sweetened condensed milk.

If your food tastes as good as it looks, well, when can I come for dinner? Your meals look lovely. How do you like the tofu Shirataki noodles? We ate a lot of them a couple of years ago when we were trying to lose weight and thought they were pretty good. I was surprised to read recently that a lot of people said the noodles "smelled" and for that reason wouldn't eat them. I always rinsed them before using them for whatever I was using them for.

Has any one made Dulce de Leche in the IP?

Thanks, Anna. I went back to it using Chrome and got a good look at the book. He uses combinations that I would never think of. I can see where, with the addition of some protein these salads would make very nice meals. I don't need another cookbook, but I do still have a $50 Amazon gift certificate.......

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.