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Anna N

Instant Pot. Multi-function cooker (Part 1)

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Well, I am sorry not to have been back with my results for the calrose rice earlier but I ran out of rice and had to drive 150 miles round trip to get some more. I also didn't take pictures (I don't have an iPhone - sorry) but I think this is more about texture and taste and neither of those show up well in pictures I find.

I am no rice expert as I have said before, but, I thought all results were edible. I now have so much cooked rice that I am thinking of calling up UNICEF and offering to feed at least half of the 3rd world tomorrow.

1) Last night, I did a Jasmine rice 'control' run - 1 cup jasmine rice, washed for a minute or so, soaked for 1/2 hour, 1.5 cups water, a pinch of salt and cooked on low pressure for 10 minutes, slow release for 10 minutes (then I opened the vent but there wasn't much steam left). Results: nicely sticky and middling soft, all grains visible. A bit 'stuck' to the bottom. I just added some water and boiled it till it came unstuck. I guess I could have boiled a bit longer and had congee.

2) This morning, I did exactly the same with Calrose. Results: Though this is calrose and therefore definitely will be stickier/starchier than the jasmine, I felt it was also fine. It was sticky but not what I would call paste. I could still see all the grains fine but they don't fall apart. Not too soft but soft enough - no hard bits in the middle.

3) Next, I cooked calrose the same way as I think Anna did her jasmine (brief wash, no soak, 1 minute high pressure, 10 minutes slow release) and got about the same result as #2 above, except I had a bit of water left (perhaps a tablespoon or so - not sure why but maybe my table isn't quite level so it pooled on one side) when I opened the lid so I just stirred that into the rice and let it sit a minute before I tasted it. I am thinking 1 minute high equals approximately 10 minutes low pressure.

4) I will be back tomorrow morning with the 'steamed' rice experiment results. That was the point at which I didn't have quite enough rice and after the drive I am tired so I think I will do it tomorrow. Sorry - but stay tuned.

5) Haven't tried calrose by washing and soaking and then using the rice setting alone - but I suspect that would end up pastier than any of the above methods. If I am in the mood for more rice, I will try that too tomorrow morning.

PS - Your cheesecake looks divine, Anna. I loved the one I made too .. didn't really use a recipe though (my worst habit) but it came out well too. Too bad - makes it too easy to make cheesecake - and I love the stuff.


Edited by Deryn (log)
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""  I gave you the site where I found the recipe ""

 

sorry.  I give up and can't seem to scroll back to find it.

 

I also have not made a CCake in a long while.

 

i think ( Little ) Current jelly looks fine.

 

Id like to make this.  Im thinking Lime.

 

Im very pleased to be " behind " so that you can Forge Ahead  for

 

many of us.

Pressurecookingtoday.com


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Instant Pot success again! Whole chicken, browned well on both sides with the saute function. Used Paprika to ensure I didn't end up with an anemic boiled looking canned chicken! 11891401_10153013833022703_1604589320418279737_o.jpg25 minutes on Chicken Mode. Meat was falling apart. 11233169_10153013898982703_9165946642730783919_o.jpgRested the chicken and had dreams of Instant Pot being able to make my beloved roasted cauliflower!. Sauteed Cauli...then Manual High Pressure for one minute. It came out good and flavourful but no where near the goodness that is roasted cauliflower with crispy bits.11895289_10153013919862703_5840515346972762386_o.jpg

After dinner I picked all the meat off the bones, which came out as a nice roasted, juicy chicken. I put the bones and fat into the Instant Pot added my stock ingredients and shes cooking away now. 1500859_10153013935162703_4423503190863719481_o.jpg

I like that I can't make a huge mess with this cooking tool...all the food I'm preparing is done in one pot! I'm really enjoying the experimenting. 

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Mmmpomps,

Looks great! So glad you have joined in. How big was that chicken? A whole chicken was on my shopping list but somehow didn't make it into my shopping cart!

I too love the one pot idea. The only issue I have that I'm trying to resolve is finding a landing pad for the lid. Yes I know the pot is designed to hold the lid but I must re-situate mine before that can happen.

Today, all being well, I hope to make a mushroom pate in the IP.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Well I am back with the steamed rice test. The way I did it was, in short, NOT a good idea but I thought I should report it anyway so you don't get quite so creative.

First, I looked for my metal steamer basket thingie and could not find it so I had to use a bowl - mistake #1. I really think it would have worked out much better if the steam could have gone right through the rice rather than just 'surround it', primarly on top. At any rate, I washed the rice and I soaked it for over an hour (which may or may not have been mistake #2).

Mistake #3. I first thought I would use the steam function but after a couple of minutes I began to worry because steam was escaping constantly (which may be the way it is supposed to be with the steam function - makes sense - but instructions/troubleshooting chart in the manual say there might be an issue if you let it steam more than 2 minutes so I was not sure - the instructions could indeed be more explicit). I am also pretty sure that the container I used was not ideal for that setting.

Many more mistakes - all for science, of course! Since I was pretty sure that 2 minutes of steam was not going to actually cook the rice, I decided, leaving the rice in the bowl above about 2 cups of water under the trivet, to use the low pressure rice setting instead. After 10 minutes of that and 10 minutes slow release I checked it and it was definitely NOT gluey - all grains were quite separate (and appeared to have shrunk to more resemble the 'slimmer' jasmine shape) but it wasn't soft so I put it on another cycle (exactly like the last). Don't bother - this was a failure unless you like your rice 'crispy'. I got the same results actually in the microwave for 10 minutes (with 2water to 1rice ratio).

I also need to qualify my #3 test in my previous post. I just tasted the top of that batch which was 'ok'. But when I scraped the rest out of the pot so I could wash it for the next test, I think I see what hummingbirdkiss was talking about - the bottom was pasty.

All in all, all this experimenting has led me to 2 conclusions - take them with a grain of 'rice'. 1) the best method for calrose may be my #2 - it was definitely sticky but not pasty even at the bottom. 2) The worst method is steaming in a bowl, at least the way I did it (and probably the pasty bottom of the #3 version too - maybe less water or a shorter release time might have helped with that one).

The problem with using just the rice setting for calrose vs jasmine is probably the starchiness of the calrose itself. Maybe to combat that it should be cooked with much more water which can then be poured off. Or the other idea I have not tried yet is to coat the grains with a teaspoon of oil first - would that help to contain the starch a little without making the rice greasy?

I didn't as I said, try what I think is the proper steaming method either - where the heck that steamer went I do not know. :( I could try more experiments using the soaking times - none, 1/2 hour, 1 hour, 4 hours but not for a few days.

Anyway, I am not sure all of this really helped - except maybe to tell you all what didn't work. I usually use calrose only for risotto and had not tried cooking that in the IP before so this was very interesting to try - but, I am not totally sure that the IP is the best way to cook plain calrose rice either.

PS - So glad you are getting on board the IP train, Shelby! :)


Edited by Deryn (log)
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Mmmpomps,

Looks great! So glad you have joined in. How big was that chicken? A whole chicken was on my shopping list but somehow didn't make it into my shopping cart!

I too love the one pot idea. The only issue I have that I'm trying to resolve is finding a landing pad for the lid. Yes I know the pot is designed to hold the lid but I must re-situate mine before that can happen.

Today, all being well, I hope to make a mushroom pate in the IP.

 

Morning Anna!

 

I think she was about a 4 or 5 lb chicken...she JUST fit in the pot laying down. I have the smaller Duo.

 

I would move your pot ASAP...I absolutely love the pot holder, I don't need a spot on the counter for it while I'm prepping.

 

Can't wait to see how the mushroom pate comes out! Is it the vegetarian 'fois gras' recipes?

 

Michele

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....Served with a little of the failed red current jelly which was the bane of my existence in Manitoulin this past summer. 

One man's failed red currant jelly is another man's successful red currant cheesecake sauce.  :wink:

 

...I now have so much cooked rice that I am thinking of calling up UNICEF and offering to feed at least half of the 3rd world tomorrow.

Regarding the abundance of cooked rice...rice pudding and fried rice come to mind.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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a couple of things Ive noticed after two uses, both for Bliss potato salad.

 

unless I see and read otherwise here, Im using " Hip Pressure Cooking"  by Laura Pazzaglia as my as my guide, both for timings, and perhaps Rx's

 

i done two sets of BP for eventual salad.  Its a 7 minute Rx w a 10 minute 'natural ralease' pp 80 in the book.  this is for 2 lbs of potatoes.

 

2 lbs got me, yesterday, 'through the night' .   :huh:

 

I had no problem setting the unit up yesterday, but today I actually had to make an Emergency Call to customer assistance.  I don't mind saying that, and they were

 

very nice about my question which was in retrospect simple.  I couldn't set the time.

 

there are a " + " and a " - "  mark in the upper field.  there is no square around them as the other buttons have.   I kept pushing the buttons below those indicators.

 

you simply press the + or the - as they are actual buttons.  What a dummy.  But Ill say its hot here, and too hot to stack wood it seems.

 

I got a cheap folding insert at amazon, 

 

http://www.amazon.com/gp/product/B001FBCP7O/ref=pd_lpo_sbs_dp_ss_3/186-1822427-7487065?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=lpo-top-stripe-1&pf_rd_r=0JW3XNGQPDZA5FKZPRT0&pf_rd_t=201&pf_rd_p=1944687642&pf_rd_i=B00004UE8F

 

and its very flimsy and more or less worthless for pulling stuff out of the Hot Pot.  Cheap is not the same as Frugal.  then I decided to use their insert, putting the steamer thing

 

on top of that.  their insert has two handles and both in tandem work fine ( enough ).

 

On the second batch of RedBliss I made a mistake :  the Rx says 7 minutes, then turn off ( or unplug if there is no off button ) for 10 minus, the release the pressure.  

 

this IP has an off button.  

 

I forgot, and the current set of potatoes are still going to be fine when cold, but there is a difference.  the first set was much better re texture.  Indeed very creamy but firm.

 

more a bit later.

 

Im very happy with the IP so far.   it does get warm on the sides, but not very hot.  its very hot here , and I didn't notice the additional heat added to the kitchen as I might

 

for sure when I say roast coffee.

 

very very nice item.


Edited by rotuts (log)
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just to be a bit clearer on the inserts :  Id like to lift out the potatoes and similar items that have been cooked " Pressure - Steam "  i.e. cooked above the water.

 

this is their insert, in the Pot :

 

IP insert.jpg

 

note the loop of metal which is one of the two 'handles'

 

here is the ElCheapo Amazon insert on top of the IP insert :

 

IP 2 inserts.jpg

 

the system is stable enough if you are careful lifting it out.

 

Ill have to keep my eyes peeled for a sturdier NotSoCheapo insert.  BB&B ?

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here is the Face Control area :

 

Face IP.jpg

 

note the " + " " - " above the "Pressure" and the " adjust "  those are the bottoms to adjust time, not the highlighted ones below them.

 

Ill take full responsibility for being stupid.  In my defense, I think they heard my question before . I don't think it was really giggling I heard in the back-ground.

 

two other similar thoughts :  the top is made of some sort of heavy extruded plastic or nylon.  its black.

 

instructions are raised in the same color material.  In a not so industrially lighted kitchen they are hard to see :

 

Open IP.jpg

 

the lid closed.  you can see it because the camera thought it needed ' Automatic Flash '

 

on the back , the Vent :

 

valve IP.jpg

 

sorry its so blurred .  again AutoFlash.

 

what Ive done is put a small piece of white tape to the side that's for venting.  

 

and when you vent, make sure your IP is oriented so the steam doesn't go under your counters.

 

Ill save my Bliss Potato Salad for one of the other threads that's more about eating what's sur le plate.

 

one last note:  the machine starts itself after a bit of time automatically.

 

if you get a bit flustered with your Button Selections and it starts, no worries.  just tap the red " Cancel " button  lower Right.

 

you can take a Time-Out, or seek some refreshment, or anything else.

 

it starts again from  " Off " and waits patiently for you to Get a Gripp.

 

just saying  .  personal experience  .


Edited by rotuts (log)
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The most important lesson I learned today which has nothing to do with the I P is that unsalted pasta is quite, quite in edible.

But I am getting a little ahead of myself. It occurred to me that I could kill three birds with one stone this morning. I could make lunch, test out the Fasta pasta theory again and make some mushroom pate in the IP. The recipe for the pate can be found on the hip pressure cooking site and also in the small recipe book that accompanies the IP ( this recipe is cut off and never tells you what to do with the cheese and fails to mention the tablespoon of rum that is added at the end on the recipe site.

image.jpg

Here is the mise. No white wine in the house so dry vermouth instead. I have never before heard of rum in a pate like this and couldn't quite get my head around it. Cognac would've been lovely but none of that either. Calvados won it over the rum idea by miles

One of the recommendations for using the finished pate is to add a little cream to it and use it as a sauce for pasta. Hence my idea that I would cook the pasta in the microwave in my Lekue. This would solve the lunch issue.

image.jpg

The making of the pate went largely without a hitch. I pressure cooked the mixture for 12 minutes and used rapid release. I used my Bamix to do the puréeing. I filled two small bowls with some of the pate before adding cream to the rest to make a sauce for my lunch.

I put some fettuccine and some water into the microwave thingy and set the timer for nine minutes which is what the packet calls for if you were to cook it on the stove. After nine minutes it was still uncooked. I added another five minutes and tried again. Still too, too al dente. It occurred to me that perhaps I did not have enough water in there so I added more and gave it another five minutes. It was still firmer than I like but I was tired of the whole thing. So I served it up with some sauce. ( incidentally I had to strain it with a colander as was there was no way I could reasonably safely handle the boat and turn it upside down.

After a few mouthfuls I realized why it tasted so awful… No salt. Where my mind was I have no idea. But I do notice that the recipes I looked up for this gadget seem to pretend that salt was unnecessary.

So I dumped the first bowl of pasta following my new mantra… If in doubt throw it out that applies to everything not just questionable food… and tried again. Used more water, added salt but it still took 15 minutes to get it even close to the way I like it. Had a few mouthfuls before I remembered the cheesecake in the fridge.

image.jpg

Edited to put the right photo in the right place


Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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""   it still took 15 minutes to get it even close to the way ""

 

​maybe the timing should start when the water boils ?  not trying to be cute here.

 

Ive got FastaPasta on the high maybe list.

 

did you like the mushroom Ragu ?

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""   it still took 15 minutes to get it even close to the way ""

 

​maybe the timing should start when the water boils ?  not trying to be cute here.

 

Ive got FastaPasta on the high maybe list.

 

did you like the mushroom Ragu ?

""   it still took 15 minutes to get it even close to the way ""

 

​maybe the timing should start when the water boils ?  not trying to be cute here.

 

Ive got FastaPasta on the high maybe list.

 

did you like the mushroom Ragu ?

Sorry I did not mean to take this off topic was just that all these things happened at the same time. Let us move this discussion over to the Fasta pasta Topic

http://forums.egullet.org/topic/151858-fasta-pasta/#entry2029132

The mushroom Ragu was quite tasty but I also had to sub the porcinis with some mushrooms from Costco called Forest mushrooms or something similar. I think porcini have that amazing umami which can't be duplicated but other mushrooms. I also thought a little more salt would not have gone amiss and I am not usually one for a lot of salt.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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So while poached eggs fascinated me so did hard-boiled eggs. I am a little short on eggs so not anxious to use them for experiments without knowing they would help towards a meal. Also wanted to try potatoes in the IP. A recipe in Hip Pressure Cooking for potato salad seemed quite doable given what I had on hand.

image.jpg

The eggs are not particularly fresh but they are farm not supermarket eggs. I have no idea how they might have been sized so I weighed each egg. One weighed 61 g and the other 63 g. I found a couple of caps from liquor bottles which served as their perches in the rather substantial steamer basket I found at an Asian store on Monday.

I put a cup of water in the IP, added the steamer basket and the bottle caps and settled the eggs comfortably. I set the pressure to low, the time to five minutes and allowed the pressure to drop by itself before opening the pressure cooker. I lifted the eggs out with a clean towel and put them in an ice bath.

image.jpg

I was a little disappointed in that they did not peel as cleanly as others had promised they would. Nevertheless I've had worse and they were perfectly cooked.

image.jpg

While the eggs were cooking I peeled about 2 pounds potatoes and cut into 1 inch chunks. After I removed the eggs I returned the steamer basket to the IP, added one cup of water and potatoes. They were brought to high-pressure and cooked for seven minutes and then the pressure was allowed to drop off for 10 minutes before I released the rest of the steam by moving the valve. These were Yukon Gold potatoes not Red Bliss and in my opinion were overcooked for potato salad.

image.jpg

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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""  the steamer basket ""

 

yours looks much nicer than mine

 

""  in my opinion were overcooked for potato salad. ""

 

sorry to hear that.  that's what the notebook is for.

 

Ive got Sweet Potatoes and some nice large fresh beets to study soon

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I originally posted that I was able to shelve my old reliable Zoji rice cooker and use the IP to cook rice exactly the way I want it (not pasty or mushy). 

 

I've found that it's possible to reliably cook Medium and Long grain rice, but I haven't been able to crack the recipe to do Koshihikari rice, it appears to be too delicate to do in the IP (1 cup rice, 3/4 cup water).

 

My normal Zoji recipe is 1 cup rice and 1 cup water, with full palm massaging of rice with up to 3 rinses.

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Mmmpomps

 

i have a question about that fine looking chicken you IP'd:

 

was the breast meat 'dry?'  

 

as ask this in the sense that my understanding of how meat 'cooks', from the SV thread, is that at different temps there are various changes in meats components.

 

at a certain temp the muscle contracts, squeezing out moisture to the cooking medium.  Fat also melts out leading to possibly a dry feel in the mouth.

 

Id guess that breast meat might then have a very different taste-mouth feel that dark, which has more intramuscular fat.

 

I do plan on trying an IP'd Ck at some point, thanks to your posts.

 

I do Vertical Chicken on the gas grill w GrillGrates   ( 6 or so at a time )   I inhale the wings and pull off the meat when still warm and chill / bag / freeze for later.

 

in the past the carcasses and tidbits on them got Chucked.  now I can see an easy step w the IP ( stock ) before they leave for good.

 

Im looking forward to this.

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""  the steamer basket ""

 

yours looks much nicer than mine

 

""  in my opinion were overcooked for potato salad. ""

 

sorry to hear that.  that's what the notebook is for.

 

Ive got Sweet Potatoes and some nice large fresh beets to study soon

I like this new steamer basket much more than my old one. It has no centre post and the legs fold down. It also doesn't seem to open quite as " loosely" as the one that is hiding somewhere in my house.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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So today it is bread in the IP. Need all of you to keep all your fingers crossed on this one!

The recipe is the Boston bread from the website breadexperience.com. I cut the recipe in half, had no golden raisins so just used California raisins, no medium rye so I used dark rye and no buttermilk so I used yogourt along with the whey that it had shed in the container.

image.jpg

The mise. The small jar on the left contains the raisins soaking in rum..

image.jpg

The batter in a 1 pound coffee can which has been greased and the base lined with parchment paper.

image.jpg

The can covered with foil and secured with a rubber band.

It is now in the pressure cooker and will stay there for 20 minutes at high-pressure. After a slow release it will be put into a 400°F oven for five minutes.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I thought Id finish my RedBliss Potato Salad here, as i had an observation to make about the potatoes re IP.

 

PS Rubs.jpg

 

I make my PS w Penzey's Chicago Steak for the seasoning. You add it to the pre-mixture and let it sit for a few minutes for the salt to dissolve and the

 

seasonings to re-hydrate.  the CS seasoning is one of the heavy duty work-horses in my kitchen.  if you choose to try it make sure it comes from the

 

original Penzey's as the clone uses a very different formulation.  its excellent on Steak (  :huh: ) burgers and amazing on Salmon 'pan-roast' and fish.  for the

 

PS don't use too much, as its powerful.  Same goes for fish.  I had some Sauer's PrimeRib rub and some TJ's SA Smoke seasoning and decided to also try 

 

them on other batches.  they were excellent .  Im a tiny bit miffed TJ's decided to sell that SA in that idiotic plastic throw-away grinder.  it not only does not work

 

but screams  " Im such an Idiot for buying this piece of crap. "  But Penzey's is the GrandDaddie for PS in my book. Ive made this many times and 'taken it around'

 

getting Rave Reviews.  i hope you can get some CS seasoning and try it in your Kitchen

 

 

PS mise.jpg

 

HBEgg  'Frenched' [ Ed.: see below ], pickle ( 1/2 sour ) gr onion from the yogurt container by the window, IP RedBills P's

 

mise.  note the egg. I hate pealing HB eggs and this one is not as old as my refrigerator standard. But I wanted to take this off the rack :

 

PS pan.jpg

 

its been a bit lonely.  Its from France, and makes Superior HB Eggs, as you probably suspect. I use the 10 minute 'steep' after the boil, covered.

 

if I know Im going to be using HBEggs, Ive steam-cooked at 150 or 160 in the CBS a doz at time, effortless and attendant less.  But, you do have to

 

have a CSB ready and on stand-by.

 

PS Bowl.jpg

 

delicious.  Ive made 4 lbs so far and will work with russets next.

 

re IP Bliss :  mine turned out fine both with the 10 minute 'natural release' and Off, and w the same 10 MR forgetting to punch the 'Cancel'

 

I guess I have a natural touch w potatoes.

 

these potatoes were very creamy.  Nice you say.  Maybe.   I think PS is one of those iconic dishes we are all a little fussy over as we remember them

 

from growing up. Russet PS is not creamy.

 

my question is :  were these potatoes creamier than similar potatoes boiled in salted water, when tested with your trusty Potato Tester Instrument ?

 

I use this one:

 

PS tester.jpg

 

Its German, not French.  I was going for precision, and I got with this unit.  Durable too.  Ive had it for 30 years or more.

 

a slight problem w the IP : you can't use instruments like the one above to see how you your potatoes are doing.  I have to go with the " Natural Touch "

 

anyway, if the IP potatoes are really creamier than Water-Boiled versions, with the same 'firmness'  could it be that the InternalTemp of the IP

 

potatoes is somehow a bit higher than Water-Boil ?

 

I dont SV veg, but 170 or 180 are temps used i recall.

 

I hope to thermapen a Bills just when I open the lid and at least get that data point.

 

if I remember.   :huh:

 

so Potatoes for SP  IP is a big success. For me.

 

Puff-Puff you say, you don't need an IP to cook potatoes.  True.

 

but w the IP, in my case, they are back on the menu.  no more StoreBought PS for me.


Edited by rotuts (log)
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Yup. It can even make bread!

image.jpg

Just out of the IP.

image.jpg

After a five-minute sojourn in the oven.

image.jpg

Cooled and sliced.

image.jpg

And with a schmear of cream cheese… Perfect!

Now can it make marmalade?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Next Up :

 

Beets.

 

I love beets.  I never cook them.  I did some Beets in the BVXL vs the CSB a while ago, that's in the CSB thread.  The CSB's were beet-er so i was quite excited.  the second

 

batch of CSB Beets were mostly odd fiber and weirdness so i gave up.  Its difficult to find beets that are "cook-able" here in the various markets. during the summer

 

there are nice looking ones in the farmers market but they are small, and I think sold both for the Beet and the Green.  I don't care for beet greens, and get my Oxalates from

 

spinach and swiss chard. I may have an oxalate issue but have not bothered to " check the chart " to see.

 

Market Basket had some nice beets w greens and several bunches had large large beets.

 

here is the Bottom of the Bunch, trimmed :

 

Beets 1.jpg

 

2.6 lbs.  note the red board.  this is a poly=poly board I got from BB&B a long time ago.  Yes with the coupon.  I didn't care for it as you note

 

the knife marks show up.  but I didn't take it back, I guess so that Years Later, I had a Beet Board.

 

in the back of " Hip " there are guide-lines for cooking lots and lots of things.

 

" Beets Cubed "   8 minutes, HP, natural release  ( for the IP ) NR is you turn the IP off and wait.  Im using " steam " meaning the stuff is above the 

 

water on the Combo-insert-veg.steamer.

 

I peeled and cubed the beets.  I might never do that again 'raw'   the peeled beets slid around a lot .  I used this WorkHorse of a knife :

 

Beet Knive.jpg

 

Granton from Granton England.  razor sharp.  thin Sheffield Steel etc.  Edge-Pro's Note the Red handle.  The beets kept sliding all over the

 

BeetBoard.  they were not easy to cube.  early on I thought, Well, if you cut off a finger for being stupid, it would have a razor sharp edge to

 

it which the MicoVascular surgeons would appreciate.  all kidding aside, Ill cook beets whole from now on and peel and dice after the

 

cooking.  the potential injury is not worth 20 minutes of my time.  And that's W/O M.R.

 

here are the finished beets :

 

Beets Cooked.jpg

 

they are tender and mighty tasty.  Ill wait until they cool to see if they are too tender.  Note that im no award winning Cuber.

 

Ill stuff as many as I can when cook in a batempte glass pickle jar w the remaining 'brine'  ( 1/2 sour ) and use some up cooled

 

w a vinaigrette tonight.

 

Beets are back on the Menu, but Ill IP them whole from now on, if I can find nice big ones.

 

BTW, FD :  its important to not forget to add the water then the strainer.  I say that because I added the strainer system to the IP before I

 

'cubed' the beets to make room on the cutting board as I did them one as at a time. but I caught that every very early.


Edited by rotuts (log)
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Wow AnnaN

 

fantastic.  of course I don't have a 1 pound coffee can.  I love Boston Brown Bread.

 

being near BOS, Ive only had the real deal at a restaurant called Durgin Park a long time ago.  Roast Beef, prime the real deal, 

 

communal tables is you wanted to eat before you starved, and real indian pudding for desert.

 

I like to make that bread.  however, my electric oven had yet to be repaired   ( part at amazon  : 14.95, local 'craftsman' to come to my home and fix it : $ 180 . and that was a few years ago )

 

if I should fined a suitable BB container  ( I'll ask you to sleep on this )  might I do the oven bit  " on its side "  in the BVXL ?

 

I could always Gas Up the Weber .

 

nest would be  BB, Boston baked Beans  and Franks.   a classic saturday BOS dinner.

 

thank you for providing us  i.e. me with such insight.

 

PS  I guess i could just buy a 1 lbs can of coffee and dump the coffee.  

 

:huh:

 

now that you don't have to think about that, any ideas on Indian Pudding ?

 

its not that easy to make, as improperly made its  " a bit gummy "   IP might be just the ticket

 

but Id guess the Rx might be difficult to find and its very regional.

 

some be cause of the molasses  ( black -strap ) and potential gummy-ness.


Edited by rotuts (log)
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Next Up :

 

Beets.

 

I love beets.  I never cook them.  I did some Beets in the BVXL vs the CSB a while ago, that's in the CSB thread.  The CSB's were beet-er so i was quite excited.  the second

 

batch of CSB Beets were mostly odd fiber and weirdness so i gave up.  Its difficult to find beets that are "cook-able" here in the various markets. during the summer

 

there are nice looking ones in the farmers market but they are small, and I think sold both for the Beet and the Green.  I don't care for beet greens, and get my Oxalates from

 

spinach and swiss chard. I may have an oxalate issue but have not bothered to " check the chart " to see.

 

Market Basket had some nice beets w greens and several bunches had large large beets.

 

here is the Bottom of the Bunch, trimmed :

 

attachicon.gifBeets 1.jpg

 

2.6 lbs.  note the red board.  this is a poly=poly board I got from BB&B a long time ago.  Yes with the coupon.  I didn't care for it as you note

 

the knife marks show up.  but I didn't take it back, I guess so that Years Later, I had a Beet Board.

 

in the back of " Hip " there are guide-lines for cooking lots and lots of things.

 

" Beets Cubed "   8 minutes, HP, natural release  ( for the IP ) NR is you turn the IP off and wait.  Im using " steam " meaning the stuff is above the 

 

water on the Combo-insert-veg.steamer.

 

I peeled and cubed the beets.  I might never do that again 'raw'   the peeled beets slid around a lot .  I used this WorkHorse of a knife :

 

attachicon.gifBeet Knive.jpg

 

Granton from Granton England.  razor sharp.  thin Sheffield Steel etc.  Edge-Pro's Note the Red handle.  The beets kept sliding all over the

 

BeetBoard.  they were not easy to cube.  early on I thought, Well, if you cut off a finger for being stupid, it would have a razor sharp edge to

 

it which the MicoVascular surgeons would appreciate.  all kidding aside, Ill cook beets whole from now on and peel and dice after the

 

cooking.  the potential injury is not worth 20 minutes of my time.  And that's W/O M.R.

 

here are the finished beets :

 

attachicon.gifBeets Cooked.jpg

 

they are tender and mighty tasty.  Ill wait until they cool to see if they are too tender.  Note that im no award winning Cuber.

 

Ill stuff as many as I can when cook in a batempte glass pickle jar w the remaining 'brine'  ( 1/2 sour ) and use some up cooled

 

w a vinaigrette tonight.

 

Beets are back on the Menu, but Ill IP them whole from now on, if I can find nice big ones.

 

BTW, FD :  its important to not forget to add the water then the strainer.  I say that because I added the strainer system to the IP before I

 

'cubed' the beets to make room on the cutting board as I did them one as at a time. but I caught that every very early.

Beets here are very much hit and miss and there is no telling from what I know to make a judgement before you buy them. However I must admit it has never occurred to me to cut them up before I cooked them! I chose to do something today with the food processor rather then the mandolin to ensure the longevity of all my fingers so I know where you are coming from. I love beets and will be attempting them in the IP very soon. I would have beat you to it (pun quite unintended) but the beets I was supposed to cook went home with Kerry Beal instead of being left at my house.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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