TdeV

Hello Simon. eGullet is my favourite website. Hope you have fun here!

I'd say you're right, @Shelby. Today's IP chickpeas (with oil) look very much like yesterday's chickpeas (though somewhat less messy). LOL!

Thanks @rotuts. I have already started my notebook about the IP! I have one for Sous Vide also (which I began in 2012). 😀 What I'd really like to know is about reducing pressure after the second+ cook: fast or slow?

Here's another (possibly dumb) question. If you cook under pressure for some time, reduce pressure slowly for 15 minutes and then find that the beans (or potatoes or whatever) are not done enough, what do you do next? Do you pressure cook for a few more minutes? And what about the time to reduce pressure--do you use quick pressure for the second- (or more) times?

@rotuts, I'm hoping you can uncover your notebooks and tell us the temperatures!

Advice please. Below is a image of IP which cooked Rancho Gordo chickpeas for 10 minutes in the bean soaking water with veg (carrot, celery, onion cut in half) and nothing else. I forgot to add some olive oil. I followed Steve Sando's advice (posted here on eG) to add 1" liquid (water) above soaked beans. Can you tell me what the mungy substance is on the side of the IP? Also the chickpeas are mush. Suggestions about what to do with them?

Thanks, Shai. My comment seems to have disappeared. Different pasta shapes are to provide different textures? Have you chosen shapes which require the same cooking time? FWIW, I pasted your comments about texture into my copy of your recipe to give my failing memory the ability to understand WHY you fried the pasta, so you might want to put that explanation on recipe gullet too. Such talent you have!

Thanks, Shai. Different pasta shapes are to provide different textures? Have you chosen shapes which require the same cooking time?

Shai, enticing pictures, as usual. Why fry some of the pasta? Texture?

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.