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Everything posted by cta

  1. I'm in the no poke camp too and never had this problem. Sometimes an egg or two cracks while cooking, other than my Instant Pot hard boiled eggs turn out perfect every time. These days I'm using this thing I bought from Amazon Spain (looks like its available in the US too): And I have reduced my cooking time since the last time I've posted here about it. Nowadays I'm doing: - 3min high pressure (Manual). - 3 min rest,. - Quick release. - Ice cold water bath for 10 min. The eggs are in the 60-65 grams range. Firm whites (not rubbery) and creamy yolks every time.
  2. Hola Chema, bienvenido.
  3. Oh, I see. Did't know that Stone Soup was a real thing. I always tought it was some kind of legend/saying: From Wikipedia: But it makes sense. In Spain (more exactly Navarra) we have a dessert: cuajada (curdled milk?) and it's made the same way, throwing a hot stone in a 'bucket' made from a hollowed tree trunk full of milk. The photo gallery in this page have some images of the process and the 'buckets' http://www.valledeultzama.com/dia-de-la-cuajada-valle-de-ultzama/
  4. Paul, looks very similar to what in Spain we call 'Cuencos de Calabaza', Google told me that these are gourd bowls in english. Found a couple of links on how to make them. http://www.instructables.com/id/How-to-clean-a-hardshell-gourd/?ALLSTEPS In Spanish (If you need help with the captions let me know): https://www.youtube.com/watch?v=sZ3qBNyjSdU Also I found this about Jicara. That sounds pretty similar to jacama: https://www.youtube.com/watch?v=ioVS-ZF9A34 I know that you say these are stone, but looking at your photo (there are some 'ribs' and what it looks like the base of the stem) I would dare to say that they are dried calabaza or jicara. Hope it helps.
  5. So simple and looks delicious. I know I'll be cooking this very soon.
  6. Steaming was my preferred method until I got the IP but pressured cooked eggs are easier to peel.
  7. Let us know how it works for you. I never had luck freezing red cabbage, every time I've tried ended up with a really soft (almost mushy) mess after reheating it.
  8. Lately I'm using the saute and/or slow cook functions of my IP more than the pressure ones. I just made some 'Pulpo en Escabeche' (hot pickled? octopus) I didn't thought of taking some photos, but here is the recipe: 500g Octopus cooked (boiled) legs. 1 big sweet onion. 2 bay leaves. 3 garlic cloves A few whole black peppercorns. 1 teaspoon (sweet). 1/2 teaspoon smoked paprika (hot). 1 glass (200/250 cc) of water. 1 glass (200/250 cc) of white wine. 3/4 glass (150/175 cc) of vinegar. Pinch of dried thyme. 5/6 tablespoon of Olive oil. Salt. Saute (medium) the garlic cut in thick slices, bay leaves and peppercorns in the oil without allowing the garlic to brown. Cut the onion in thin wedges and then dice 1/4 of those (small). Add to the pot salt, and saute (medium) 15 min more or until soft (no browning). Turn off the IP. Let it rest a couple of minutes, add the paprika and mix it well with the warm oil until dissolved. Turn on the IP again, saute (medium) and when the oil starts to get hot add the wine (I like Barbadillo for this) and let it cook for 10 minutes more (no lid). Add water and vinegar (I used Sherry because I was out of white), cook it for five more minutes. Turn off the IP and let it rest for 5 min. You dont want to add the octopus when the escabeche is hot. Add the thyme (this is not traditional, but I love it). Cut the octopus's legs in thick pieces (1/1.5 cm) and add (the should be full submerged) them to the warm escabeche. When cool put in a container and keep it in the fridge. Wait until next day to eat (this is the hard part).
  9. I use the same method weekly (with the eggs on the steamer) and get perfect hard boiled eggs every time (as you can see here: )
  10. I've tried the 0 minutes steam method (using the low pressure setting) for broccoli and it works like a charm. Steam, quick release, shock in cold water = bright green and crunchy broccoli.
  11. Today I nailed the IP hardboiled eggs. This are medium size, around 60-65g each, free-range(-ish) eggs. After some experiments with diferent cooking and rest times from this thread I settled on 5 min low pressure and 9 min of natural release. Dump the egss in a salad bowl filled with cold water and leave it under the running faucet until the eggs are cold to the touch. After 15min of rest in the water: Perfect! Creamy yolk and no traces of the 'dreaded green ring from hell'. Happy holidays everyone!
  12. Same here (cumin is the main culprit in my case) I wouldn't worry.
  13. cta

    Codfish dessert

    Vasco, do you know about 'Buñuelos de Bacalao' (codfish fritters)? http://cocinandoentreolivos.blogspot.com.es/2013/03/bunuelos-de-bacalao-receta-paso-paso.html Maybe you can play with this idea and create some kind of sweet dounought/fritter. I like to cook bacalao with a sauce made with caramelized onion, cinnamon, white wine and dried fruit (prunes or apricots) and a little honey and I love the way this flavours work together. Toasted almonds, apple (a tart variety) can be good companions too.
  14. rotuts: The SS insert looks pretty similar to the one that cames with mi WMF Pressure Cooker. I have used it in the Instant Pot without any problem. I'm pretty sure is this one: http://amzn.to/1O3grGx
  15. I know, I'm not a big fan of deep-frying at home either. In this case I just ladle the oil through a strainer into a jar directly from the IP, and left just enough to cook the rest of the ingredients. Since the oil was only used to fry the eggplant it didn't get any flavour or smell. I'll keep the jar in a closet on top of the stove and I'll be using it to cook.
  16. Well, now I'm in love. Today I made Caponata (mainly from this Smitten Kitchen recipe, but with a few modification on the fly) and I've decided give it a try to the IP for frying the eggplant and, one more time, it came out perfect.The oil got to temperature easily (Saute: High) and it keeps it between batches without any problem. After letting the IP cool down a little, I browned the veggies, add tomato and capers, cook on Slow Cook: Normal for 15 min, add vinegar and raisins, five more minutes, add dark chocolate and stir til it's blended. Add the toasted pine nuts, chopped basil and eggplant and switch off the heat. Now it's resting before going in to the fridge, but I'm pretty sure this is gonna be one of the best Caponata I've ever made.
  17. The other day, browsing the 'Dinner' thread I found a link to a Somali Food blog and this lentil soup recipe caught my eye: Shurbat Cadas After preparing the Xawaash spice mix , I followed the recipe adapting the time to the Instant Pot: (12 min, pressure High, natural release) and it turned out wonderful. Very strong (in a good way) flavours, I assume that tomorrow it will be mellower and even better. Sorry, no photos.
  18. I own a 6.5 litres stove top pressure cooker (WMF) and washing it in my little kitchen sink is not easy. The cooking vessel of the IP it's smaller, lighter and much easier to handle and wash. So, to me it's convenience the added value of the IP. I'm new to the IP world yet, but I'm pretty sure that my regular pressure cooker it's going to spend some time in the basement storage soon.
  19. In my experience with beans and pressure cookers it's true that you can end with a really thin watery stock sometimes. The open lid extra time helps with that but another thing I like to do it's take out some of the beans and vegetables puree, and put them back in the pot to thicken the broth.
  20. Nice. Thanks you for sharing this, very helpful reference.
  21. I would love to help you with spanish recipes but the thing is that I started cooking and stopped eating meat at the same time (almost fifteen years ago) so no chorizo, pancetta or jamon in my IP. I don't have any problem talking about cooking with meat and I can give you some hints but no first hand knowledge or practical experience, thought. If you you come across some recipe and need help with translation or clarification about ingredients I'll be more than happy to help. I'll ask my mother about it, but she is not a good cook (she can't read english either, so I can say it here without any risk). Usually people say that traditional spanish stews are much better cooked in a regular pot and at a slow simmer rather than with the 'olla express' (that's the name for the pressure cooker in Spain) and I think it's true, but one of the reasons that made me purchase the IP was the ability to throw some beans, water and vegetables on it and going to do other things without worrying about the flame, temperature, etc. since I cook only on weekends and freeze everything in individual portions so I can eat it throught the week at work. I didn't wrote the recipes down but my firsts two runs with the IP were a lentil stew and some black eye peas with spinachs. Next time I cook legumes I'll share the recipes (altought not traditional) here. Edited to fix some formatting issues.
  22. The ghee came out a shade darker than I would like, probably because I got impatient and after 10 minutes of Slow Cooking (Normal) I switch to Saute (High). In the third image you can see the aftermath. When it was ready the residual heat keep cooking it while I was looking for the ladle to pour it through the strainer.
  23. No foldable legs, just three little rods: And here you can see it in action: After thinking a little about it this time I throw in a couple of teaspoons and forks to keep the eggs in place and it works fine.
  24. palo: They're selling it now here in Europe (http://www.instantpot.co.uk/). I got mine trought Amazon Spain so no shipping or import extra costs. The price was 169EUR (down from 249EUR), Google says that it's about 197USD. Anna N: Thanks for the welcome. Your detailed posts in this topic made me pull the trigger and get the IP. FauxPas: Not sure where I got mine because it was some time ago, probably Amazon. It is a Kuhn Rikon, this same model: http://amzn.to/1iWZj8x
  25. I'm not sure why but since I can't create a post in the 'Welcome our New Members forum" this will be my first post to eGullet. Hope it's OK. For hard boiled eggs in the Instant Pot I use one double tier steamer like this one: It can hold a dozen without any problem. I don't bother to use cookie cutters or any other thing to keep the eggs in place. I'll keep reporting on my Instant Pot adventures when time and my english writing skills (spaniard here) allow it. Today I'll try to make ghee with the Slow Cook settings. Cheers! ./Carlos
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