TdeV

My favourite tea is Assam from Upton Tea. I probably have 8 different varieties of it! 😄

I'm very interested in this dish, how do you make yours, @makeamix41?

No Facebook @blue_dolphin. Thanks very much for letting me know about the extra time to cook the cabelleros.

Welcome @Cahoot, this is a fascinating place!

Please tell me why collards in an IP are special. And how do you cook them? Kim and Shelby, you two are so alike--a joy to watch! And thanks so much for your endless supply of lovely photos. Sorry, rotuts, I couldn't edit you out of the quote.

Here's a (maybe silly) question: If the plan is to make a dish with both dried beans and chickpeas (both unsoaked), should one do them separately in the Instant Pot, or together? According to x's (via @blue_dolphin) cooking times for Rancho Gordo beans in the Instant Pot, Chickpeas (Garbanzo) need 32-35 minutes on high pressure Cabellero need 10-12 if soaked, which for unsoaked I extrapolate to mean 20-22 minutes on high pressure. So, do I do Chickpeas 10 minutes, quick release, add Cabellero and and do 20 more minutes (or maybe 18 to be safe)?

@rotuts, thanks. My country ham came encased in fat. Do you use the fat? Do you de-salt it by the same method (ice water)??

And?

Hi there. Welcome.

I don't. 🙁

That looks so delicious! Could you please give a more detailed Rx?

@lindag, PAG?

Not my experience at all. I often have lots of water inside the bag. Depends on the volume of meat I'm cooking, but several fluid ounces usually.

Oh @Margaret Pilgrim, fresh asparagus in December!

@heidih, add a dollop to grains, too.

Could you please tell me what you do to preserve the garlic.

@weinoo and @rotuts, Say more about these stovetop smokers. Inquiring minds want to know . . .

Thanks, @kayb, slow cook low or high?

Thanks for replying @Shelby. So far I've made a few bean soups and am trying to find recipes with less liquid. Yesterday I received an invitation to cook Christmas dinner. 🤣 I'm defrosting 72 hour sous vide beef shank (4.5 lbs originally). On hand are RG Yellow Indian Woman or Cranberry beans which I could pressure cook today, in case I have trouble figuring out how much to cook them. The sauce (thick) I was figuring to make tomorrow. Maybe wine, maybe tomatoes, maybe something else . . . I'm trying to understand how much cooking the beans in the sauce contributes to the dish. Before IP, my goto method for beans was to rapidly bring to boil, then 2 minutes boil, then put on a saucepan lid and leave the beans alone for 1 hour. Some beans would be almost done in that time, but I recall tomato chile taking much longer. I guess I do understand that for people who use canned beans, those beans have been cooked before any spice has been added. Do you continue to cook the bean mixture after the pressure has been released from the IP? What setting and temp?

I realize this is an old thread, but I'm curious about dried beans and the Instant Pot (of which I'm a new owner). I'm now a member of @rancho_gordo's Bean Club and have quite a few to choose from. Many world-wide recipes have directions suggesting that what makes a bean dish evocative is the long slow cooking time of the beans in the sauce. Can the beans be pressure cooked a day or two before? Do they get any seasoning when they are cooked? Does the sauce get cooked on the day of the feast or earlier? How much time and at what temperature should the beans and (finished?) sauce be "cooked" together?

I've just finished the eGullet threads on dried beans, but have not yet read all the threads on Instant Pot, so mea culpa for asking questions to which many know the answers. My friend and I now have Ultra 6 Quart Instant Pot and are experimenting. I am still at the stage where I turn off the machine, or fail to turn it on, only to discover that I am now 25 minutes late! I internet-ed (surely a good verb) Boeuf Bourguignon and used several recipes as a source. I think the authors were trying to do the whole dish in one pot. I differed in that -- one bottle of Four Vines Zinfandel was reduced to less than half original volume on the stove before the pressure cook; -- meat was sautéed in a large pan on the stove, and it was quite browned on some (not all) sides. (I was trying to start Maillaird reaction, but I didn't sear meat evenly, thinking that's not so important). Several recipes listed about 35 minutes at high pressure, but one author said to check the *cut* of meat against the table of cooking times, and use that table (though different authors have different tables!). One book listed 22 minutes, so I picked 12. It smelled delicious. However, I thought the meat was overdone. A few days later my friend told me that her husband (an excellent cook) said the meat had not spent enough time with the sauce. Or was it the way I sautéed the meat?

@scubadoo97, I have had meat puff up quite a few times. Twice the lamb shanks smelled off (to me): once DH thought they smelled fine and ate anyway (nothing untoward happened to him or MIL) , once I threw away; ALL the other times, the meat was fine. The explanation I read is that the inflated bag is pressurized vapour. I think you could tell by smell. But you won't know until you open the bag, so a backup plan might be wise.

@gfweb gave this recipe for quick pickled peppers (2-3 minutes with some salt + sugar, splash vinegar) which I made in the fall. I just went to use some of the peppers and the top layer was covered in blue mold! So, How long should a quick pickle last normally? Is the time lengthened if handled in a special way? It's a quart jar which is nearly full. Is the pickling strong enough that it's safe to eat if I remove the top 2 inches?

I have finally cut up the Edwards' country ham into manageable pieces. I took a sliver off one of the hunks and it's really, really, really salty. I think it's too salty to put directly into sandwiches. Should one want to put this ham into ham and beans? Should it be soaked first? Edited to add: Should I only be using a couple of ounces at one time? And what should I do with the fat which surrounds the ham?

My favourite is beets and fig vinegar. Alas, my source (a friend who travels to a small, custom vinegar-maker in Zürich, Switzerland) may not be able to get there anymore.