AnneN
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Posts posted by AnneN
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On 4/7/2016 at 5:38 PM, DiggingDogFarm said:
I follow a once a month or once a week cooking routine for many of my meals.
Sous vide has made it easier and more convenient in many ways.
This sounds interesting. I'm curious what you make ahead using sous vide. I love making steaks sous vide but don't normally think of using sous vide for cooking in advance; I should.
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I've done Rancho Gordo pinto beans for 36 minutes on manual, unsoaked with NPR. They come out firm and hold their shape. I like the texture.
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19 hours ago, Shelby said:
Ok, got my water in the Cuis for the test. I only did like 3-4 cups. I actually need it tonight along with the IP. The chicken we are frying is HUGE.
edited to say:
I am a complete pressure cooker newbie. I found the start-up IP instructions far easier to understand than the cuis. I also don't like the pressure/release thingy on the cuis. It seems backwards to me. And, I don't like how the lid goes on and it doesn't play any music. LOL. Maybe it's just because I learned on the IP. I will keep an open mind. I guess it doesn't matter as long as it works.
I started out with the Cuisinart and switched to IP (I now have 2 IP's
). I had issues switching from browning mode to pressure cooking in the Cuisinart. The pot would get too hot and wouldn't allow it to pressure cook until it cooled down a bit. I've never had that issue with my IP's.
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On 12/21/2015 at 2:19 PM, cyalexa said:
I had trouble with the champ recipe from http://dadcooksdinner.com/2013/03/pressure-cooker-champ-irish-mashed-potatoes-with-green-onions.html/.
Other than not peeling the potatoes and using a mixture of skim milk and heavy cream instead of whole milk, I followed the recipe exactly. After 7 minutes a few of the potato slices were still quite firm. I tried another 3 min on high pressure which resulted in burning of the milk on the bottom of the pot. If I were going to try it again I would cube rather than slice the potatoes and start with 9 minutes.
I've made this recipe many times with no issues and they taste delicious! I wonder if your pot did not come to pressure. I've accidentally left the vent to open and the IP will start to count down without ever reaching pressure.
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Jamaican Jerk Rubbed Roast Chicken was a big hit. Next time, I will add more heat. I used a habanero from my garden, perhaps it wasn't very hot but the dish was very flavorful.
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I have made a few things from The Food Lab; all have been successful. First up, Pasta with Sausage and Red Sauce Braised Broccoli Rabe.
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I just got " The Food Lab " j. Kenji Lopes-Alt from my library
so far , its a a very well laid out book. plenty of pics to keep you interested
and might be a fine book for some one in the early stages of learning to cook,
it reminded me of Julia Child's The way To Cook, but updated with easy to digest 'science'
or a good book to browse through for others, prior to purchase
its quite literally a Heavy Weight and nicely produced.
it has a decent section on SV too !
He called SV 'Cooler-Cooked'
and its only $ 27.47 at Amazon.
they more read thorough it, the more Im tempted.
I am thoroughly enjoying this book! I've already made a few of the dishes; tonight, I'm making the Roasted Beet and Citrus Salad. Lots of interesting science tidbits.
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On their website, it says 2016.
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I don't think there is much converting to be done quite frankly. Instead of putting it in the oven put it in the Instant Pot or a pressure cooker and cook on high pressure for 45 mins to an hour. Let the pressure drop on its own. Seems to me you would follow the recipe as it stands for all other steps. First time you try it you may have to return the pressure cooker to high-pressure for another 10 or 15 minutes but you will soon learn what is the appropriate time. Love to hear how it turns out if you do try it.
I ended up following the recipe exactly and not using the IP since the recipe called for so much liquid. I wasn't sure how I could cook with that much liquid in the IP. It was delicious by the way.
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Any suggestions for converting this recipe to the Instant Pot?
http://cooking.nytimes.com/recipes/1013280-pork-ragu-al-maialino?smid=fb-nytdining&smtyp=cur
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did you use Yukon Gold for the Champ ?
I have russets so will try RussetChamp ( w skins ) tonight.
Ive never been much of a fan of YG's don't taste buttery to me taste nice, not buttery.
Butter tastes buttery to me.
PR due to their colo(u)r ?
but the waxy-ness IP'd is a different story.
I used Yukon Gold.
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Sound delicious.
Those potatoes are outstanding! Very intense potato flavor and creamy.
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Thanks to you Anna and Mmmpomps, I will be making champ tonight with grilled lamb chops and corn on the cob! Thankfully, I worked out this morning!
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I use EYB to catalog my cookbooks; the indexing is a fantastic selling point. I use Evernote for recipes found on the web and other sources. Evernote has a web clipper so no copying and pasting required. Also, with Evernote premium, photos and PDF's are searchable so you can photograph or scan a recipe and be able to find details.
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I have the Duo-60 and love it. I purchased this book http://www.amazon.com/Great-Big-Pressure-Cooker-Book/dp/0804185328/ref=sr_1_1?s=books&ie=UTF8&qid=1440340595&sr=1-1&keywords=the+great+big+pressure+cooker+book
back in January and found that I use my pressure cooker much more. There is a difference in cooking time for electric vs. stove top but this book gives the times. I have made many of the recipes in this book with much success. I also make a one pot mac & cheese that always gets raves.
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I've been following this thread for quite awhile and am trying to justify purchasing one! Is it large enough for a family of 4?
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And here's one of those less than ideal conditions:
This saute pan has no lid! You learn the art of compromise and the need for some level of ingenuity.
Can't you use the lily pad?
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They just showed up! A near perfect fit.
Too bad the rain showed up shortly after the FedEx guy. Hopefully I'll be able to break them in this weekend.
Thanks again rotuts for the coupon code!
Are they sitting on top of the original grates? I have the same grill; did you order the standard size?
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Never boring! I love this thread each year!
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We are really enjoying TJ Carolina Gold BBQ Sauce. It's a mustard based sauce. I have used it on fish, chicken and on sandwiches. Very tasty and versatile.
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I am really enjoying this thread. I have been inspired to finish reading the book. My first attempt was the Saturday White Bread which came out great. Today, I'm making another Saturday bread but with a mix of whole wheat.
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Tonight, I grilled shrimp & asparagus and made a lemon shallot vinaigrette dressing with a side of white rice. A taste of spring (even though it's still in the 40's here on Long Island).
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I like to use wonton wrappers for appetizer "bundles". I fill them with a variety of fillings and bake them in a mini muffin tin. Last week, I made buffalo chicken bundles and today, for Easter, I'm filling them with mushrooms, asparagus and goat cheese.
Cooking with "Deep Run Roots" by Vivian Howard
in Cooking
Posted
I made quite a few of the Party Magnet Cheeseballs for Thanksgiving. They were very well received; I definitely will make them again. I made one large and about 5 smaller ones. I quadrupled the recipe.