Tropicalsenior

Thank you for the recipe, it looks great and I intend to try it. It seems to be well researched and the directions are simple and well explained. I make bread pudding and cheesecake in my electric pressure cooker all the time and I have never had any problems. The rule about using utensils in the pressure cooker is if you can use it in your oven it is safe in the pressure cooker. The pressure cooker never gets over about 250 degrees and your oven gets much hotter than that. Here is a picture of some of the things that I use in my pressure cooker. I use the clear glass bowl the most because it has a Snap-On plastic lid for leftovers. Here is a picture of the cheesecake that I make in mine.

This looks delicious. I have the pork, chayote, and mushrooms in the fridge and I have an instant pot. Is there any chance that you would share the recipe to go with them? It would sure be appreciated.

I bought some gorgeous shrimp at the Farmers Market yesterday and I wanted to make something Chinese with them. Not being able to use garlic, onions or peppers kind of limits me in what I can make. I wanted something simple and I found this recipe for scrambled eggs and shrimp. It doesn't sound like much, but it was delicious. I served it with an Asian flavored slaw.

You're probably right. I worked with a chef that used it as a tasting cup. But come to think of it, he wasn't that good a chef either.

There is one on eBay here. I recognized it from when I worked in restaurants.

It is a sommelier cup.

I made these from your recipe and served them as part of a Chinese luncheon that I had this week. They were a big hit. One of the nibbles that I served beforehand was the sweet potato candy cut into strips. They ate it all.

You just beat me to it.

This looks great. I've been hesitant about fixing pork chops in the IP because they can get so dry. You've given me courage.

Thank you so much for this. It's nice to see China through your eyes. I can see why you love it.

I can't hear any boiling inside my IP, but I have no doubt it is happening. That's why I only use that feature when I know it is appropriate and when it won't cause any detriment to what I am cooking. It is a good safe feature on the IP and I'm glad I've got it.

Thank you for the recipe. I have read your blog for years and it is one of the most beautiful blogs on the web. Great recipes and magnificent photography. Nice to meet you and thank you for many hours of enjoyable reading.

Well, my frittata turned out just fine. Like Shelby, it was clean the fridge day. A few mushrooms, a few asparagus, one lonely tomato and some good cheese. Really good food for a cold night, but snow, OMG, I moved down here to get away from that terrible stuff. Paired with a good green salad and bread pudding with whipped cream for dessert later.

Looks great. Thank you for the inspiration. Was going to make a big salad night but it's raining here and really cold. I just checked the thermometer and it's down to 75F.

As most of you know by now, I don't own an instant pot. I own a Chinese knockoff that came with directions that were indecipherable gobbledygook. While I was searching for some direction on the internet that would help me decide whether to even keep it, I came across eGullet. To begin with, I thought I had just purchased an electric pressure cooker. After reading everything that was written here, I realized that I had gotten a treasure. Everyone here has encouraged me, inspired me, and just, generally, put me in awe of all of the wonderful things that you were doing with them. No one, here, is ever going to convince me to go back to a regular electric pressure cooker much less a stovetop pressure cooker. First, I'm scared to death of them and second, I'm much too old to be carting around a heavy time bomb. One thing that I have learned is the importance of pressure release. Now that I know the different effect that it has on the type of food being cooked I try to always use the method recommended for that food. To do this, I have done quite a bit of research. The link that Anna N gives is probably the most thorough and succinct of all the information that I have come across. It is well worth reading, both for safety information and how to achieve the very best results for whatever food you are cooking. One interesting bit of information that I came across was what happens inside the stove top pressure cooker when you pour water on the lid. Due to the general physics of the whole thing, it boils. Read the fifth comment down by RebelWithoutAClue.

So true! I almost never want to eat Thanksgiving dinner. I just pray that I will have some leftovers so I can eat mine the next day.

I linked to my pictures with step by step instructions which still work. Here is the full recipe from Babbo. It's well worth buying the book! Thank you so much for the recipe and the quick reply. It may take me a little while to find the meat, but this is the first thing on my list to make.

Been there, done that. The farmers markets are my downfall. Your plate looks fine. I wouldn't turn it away. Just remember, all of us have been where you are. You've come to the right place to learn. I've never seen such a helpful, encouraging group of people. I've been following your posts and with your enthusiasm you're going to do great.

Thank you so much for going back and getting me the link but I hope you have it written down somewhere. The link goes to 'page not found' and when I put it in their search engine all they did was tell me what it was. But thanks for the try.

That looks really good. You wouldn't happen to have a recipe for that good looking guaniale, would you?

I'm not sure about using the Neufchatel cheese because I haven't used it for years because it isn't available here. I do know that one time I got lite cream cheese by accident and it came out almost watery. It still tasted good and we ate it anyway but I wouldn't make it with that again. I definitely plan to try some different flavor profiles and I think this could be adapted to just about anything. I used Shelby's idea for a savory cheesecake, using these proportions and omitting the sugar and it turned out great. I used some salmon, finely chopped fennel bulb, lemon, dill, and a little bit of smoke flavoring and it was delicious. This week I'm going to see if I can develop one with an Asian twist for a lunch in that I'm going to be giving in two weeks. I'll let you know how that turns out. As I told weedy in an earlier post, as long as the proportions are right I don't see why this can't be adapted in a lot of ways. I'm already trying to figure out how I can make a pumpkin cheesecake for Thanksgiving.

I'm usually cooking for two to four people and one thing I really like having on hand is rice in the freezer that I can take out and use for a quick meal. I just freeze it flat in zip-top bags and pop it in the microwave when I need it. Making more rice at one time, for me, is more efficient because I save time and electricity.

I am so sorry. The original recipe of mine that I adapted this from called for heavy cream and I changed it to sour cream, both for better texture and taste. I missed that when I was editing it to post. Is it too late to go back and edit my original post so that it isn't confusing for others? I'm so glad it worked out for you. This is by far the easiest and the best cheesecake recipe that I have ever made.

I'm not sure why anyone would want to cook less than one cup of rice but using the pot in pot method you could cook as little as a quarter of a cup of rice.

They may be ugly but they are perfectly done and real poached eggs.