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JAZ

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  1. Kim, when I was developing recipes for pork tenderloin in the IP, I found that it's possible to do it a couple of different ways, depending on what else (if anything) I was cooking with it. But it takes an amazingly short time to cook under pressure. (I almost always sear first, so take that into account.) I have one recipe in Instant Pot Obsession where I cook it with cabbage and noodles, so after searing and lightly browning the vegetables, I added liquid and noodles, and cooked for 4 minutes low pressure, because that's what i use for noodles. That was with quick release. If I'm just doing the tenderloin on its own, I sometimes cook it for even less time, but let the pressure release naturally for 8 minutes or so. The other thing to note is that I generally get tenderloins that are a bit smaller -- more like 1.25 pounds, and I cut them in half to get two shorter pieces because I find they fit better in the pot. Pork loin, of course, is a different cut and takes different timing. I found it much trickier than tenderloin.
  2. Many people do, myself included. I don't do it often, but when I was working on my Instant Pot books, I included several recipes that cook pasta along with the sauce and other ingredients. It can work very well as long as you're careful to choose ingredients that cook at the same rate, get the liquid level right, and don't overcook the pasta. So, for instance, I have a recipe for ramen noodles, which of course cook very quickly, paired with shrimp and broccoli, both of which cook in the time the noodles do (pretty much the time it takes the pot to come to pressure, so no time actually cooking, with a quick release). I also have one for penne with sausage and peppers, which takes a bit longer -- 4 minutes cooking time, with quick release.
  3. The Instant Pot will automatically cycle on and off to keep a (relatively) stable temperature. If you have an electric stove, your burners will do that as well, but the difference is that the heating element in the Instant Pot is smaller in area. Of course if you have a gas stove, there's no cycling -- the flame is on all the time. It seems to me that the scorching on the bottom of your pot was probably caused by too high a heat and insufficient stirring. It's possible to get scorched food in an Instant Pot, but if you're cooking with the lid off (just to reduce a sauce, for instance), the heating element is designed to minimize that.
  4. Sorry I wasn't clear. I don't use the IP for my eggs. Some electric multi-cookers can steam without pressure, but Instant Pots can't (as far as I know -- maybe the newest model can).
  5. When I was researching my pressure cooker books, I tried low and high pressure and altered the times and other variables, and what I found was that everything makes a difference with pressure cooked eggs. Once I used the same amount of water, the same sized eggs, the same time and the same release, but used a different (higher) trivet, and the eggs were underdone. What I suggest in my books is to experiment until you get the results you want, and then do everything exactly the same -- amount of water, temp and size of the eggs, trivet or egg rack, time and release time. Despite all the eggs I've pressure cooked and despite that I've gotten pretty good at it, I still steam eggs without pressure and get much more reliable and forgiving results.
  6. When I use fruit in salads, I often use a "savory" spice or two -- a little cumin and ancho chile with pineapple, or aleppo pepper with watermelon, or celery seed in a mix of apples, celery and shaved sharp cheddar. In desserts, I tend to like a little spice since without it the dessert can just seem unrelentingly sweet. But I do agree that it's easy to overdo.
  7. As Smithy mentioned, I have a recipe for pressure steaming eggs and potatoes together for potato salad (4 minutes, high pressure); the eggs come out with completely solid, pale yellow yolks. If you're after a softer, darker yolk, you could cut the time by a minute. That being said, despite all the eggs I've cooked in the Instant Pot, I find that steaming them without pressure gives the most reliable results. Under pressure (low or high), it seems that the tiniest variable can make a big difference in how they come out, and pressure cooking takes about the same time total as non-pressure steaming. I bring an inch or so of water to a boil, then add the eggs in a steamer basket and cover the pot. Thirteen minutes will give you completely set, pale yellow yolks; 10 minutes will result in softer dark yellow yolks (not runny).
  8. Thanks, everyone. Your answers were helpful. Another quick question -- has anyone successfully cooked gluten free pasta in the Instant Pot?
  9. I'm doing some research for a client, who wants to know what people cook most in multicookers, specifically the top 10 foods. For me personally, (in no particular order) it would be pork shoulder, chuck roast, short ribs, chicken thighs, beans, and cheesecake -- after that, it drops off quite a bit, but probably pasta and sauce combinations, bread puddings and custards, beets and sweet potatoes. What else? What do you cook most often?
  10. After trying several different brands and styles of towels, we've been disappointed with all of them. They've all started out reasonably absorbent, but after washing with a little bleach, they become less and less so (as I mentioned above, we're really hard on towels). Finally, we tried a more expensive brand -- Gryeer Microfiber Kitchen Towels. So far, they've been amazing. For instance, I placed a wet sieve on one, and it wicked away all the water in the mesh pretty much instantly. And after use, they dry out quickly, so there's no worry about mildew. They're more expensive than the other towels we've tried and they need a bit more care in the wash cycle, but so far, they're worth the money and effort. We reserve them for drying hands and dishes, and use cheap cotton bar mops for spills and cleaning, and as potholders.
  11. I pretty much have to include crustless quiche recipes in my Instant Pot books, so I've made quite a few. While -- for me personally -- the crust is what makes a quiche, I will say that pressure cooking does make an exceptionally creamy quiche filling. But keep in mind that if you like a browned top, you'll need to give it a few minutes under the broiler after.
  12. When I was writing the book, I asked my contact at Ninja about that and was told it reaches 7.25 psi on low pressure and 11.6 psi on high pressure. The working temps at sea level, according to my contact, are 233F on low pressure and 244F on high.
  13. I didn't test duck in it, so I'm afraid I don't have any advice. I did cook chicken thighs (bone-in, skin on) -- pressure cooked for 5 minutes, with 12 minutes at 375 under the crisping lid. Not sure if that helps or not.
  14. The area of a 9" circle is 63.62". The area of a 6" circle is 28.27". I don't get how 3 x 28.27 = 63.62. I've done a lot of research reducing dessert recipes, and although you don't have to be exact, you need to be closer than that.
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