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Mmmpomps

Instant Pot. Multi-function cooker (Part 4)

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Just now, ElsieD said:

 

I ordered it and all that showed up was the intro and the index.  That's it.  I reversed the purchase.  I have not had that happen with kindle editions of other books.

 I would contact Amazon customer service they are extremely helpful when you have difficulty with kindle purchases..

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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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First asparagus pick yesterday so I thought I'd try cooking in the IP.  I put a cup of water in the bottom and placed the trivet in.  On top of that I made a foil "boat" and put the asparagus in along with some garlic, Lawry's salt and Lemon Pepper.  4 mins on high and QR.  Came out crisp/tender.  Tasted SO fresh.  I like my asparagus a tad more done so next time I'll go 6 mins and see what I get.

 

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12 hours ago, Shelby said:

First asparagus pick yesterday so I thought I'd try cooking in the IP.  I put a cup of water in the bottom and placed the trivet in.  On top of that I made a foil "boat" and put the asparagus in along with some garlic, Lawry's salt and Lemon Pepper.  4 mins on high and QR.  Came out crisp/tender.  Tasted SO fresh.  I like my asparagus a tad more done so next time I'll go 6 mins and see what I get.

 

58ef724fbc1a2_photo70.JPG.b74c02313487a932ae53c4e4f2471193.JPG

58ef72412ab43_photo71.JPG.63797d07d1112697c9f5adb35f4972b2.JPG

 

@ShelbyI tried this tonight and keeping in mind what you said, I gave it 5 minutes on high.  It was cooked through but tender crisp, perhaps a bit too crisp in a couple of spots.   Let us know what 6 minutes gives you.  I have a feeling that 6 minutes is the magic number.

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13 hours ago, ElsieD said:

 

@ShelbyI tried this tonight and keeping in mind what you said, I gave it 5 minutes on high.  It was cooked through but tender crisp, perhaps a bit too crisp in a couple of spots.   Let us know what 6 minutes gives you.  I have a feeling that 6 minutes is the magic number.

Ok!  I think I have enough for dinner tonight so I'll report back :) 

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On April 12, 2017 at 11:24 AM, kayb said:

 

Which brings me to another question. On the Instant Pot forum on Facebook, which I don't trust as much as I do this one, several people have noted that if you use reconstituted dry milk for yogurt, you can skip the bring-to-180F step, because the milk proteins are already denatured. Anyone care to weigh in on that?

 

 

 

@kayb  I see there have been no responses to your question and since I have a ton of dry milk which I bought on sale for half price, I'll try it overnight and see what happens.  Check back tomorrow.

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@kayb. I put 1 quart worth of reconstituted dry milk and 1/3 cup Greek yogurt in my IP before bed and set it on the yogurt setting for 9 hours, which is what I usually do.   This morning I let it drain for a couple of hours and measured 1 1/2 cups whey which is what I usually get.  I whisked the yogurt to smooth it out and stuck it in the fridge.  When I got home this afternoon I checked it and I have wonderful yogurt.  No more preheating the milk for me!

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1 hour ago, ElsieD said:

@kayb. I put 1 quart worth of reconstituted dry milk and 1/3 cup Greek yogurt in my IP before bed and set it on the yogurt setting for 9 hours, which is what I usually do.   This morning I let it drain for a couple of hours and measured 1 1/2 cups whey which is what I usually get.  I whisked the yogurt to smooth it out and stuck it in the fridge.  When I got home this afternoon I checked it and I have wonderful yogurt.  No more preheating the milk for me!

 

Elsie, I am SO happy to hear this! It cuts the time, stops the film of milk protein that always sticks to the bottom of the pot, and is just easier! I remain entranced with how much simpler it is to make yogurt with dry milk, another one for which I'm indebted to you. Thank you!

 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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23 minutes ago, kayb said:

 

Elsie, I am SO happy to hear this! It cuts the time, stops the film of milk protein that always sticks to the bottom of the pot, and is just easier! I remain entranced with how much simpler it is to make yogurt with dry milk, another one for which I'm indebted to you. Thank you!

 

 

 

Yes, I forgot to add that the pot is a lot easier to clean.

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Looks like I will be making yoghurt:o

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Posted (edited)

2 hours ago, ElsieD said:

@kayb. I put 1 quart worth of reconstituted dry milk and 1/3 cup Greek yogurt in my IP before bed and set it on the yogurt setting for 9 hours, which is what I usually do.   This morning I let it drain for a couple of hours and measured 1 1/2 cups whey which is what I usually get.  I whisked the yogurt to smooth it out and stuck it in the fridge.  When I got home this afternoon I checked it and I have wonderful yogurt.  No more preheating the milk for me!

When you say "dry milk" do you mean dry skim milk or are you using dry "whole" milk?


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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20 minutes ago, Anna N said:

When you say "dry milk" do you mean dry skim milk or are you using dry "whole" milk?

 

 

I use non-instant skim milk powder which I bought at Bulk Barn.      I got the recipe from the Internet somewhere and it  very specifically said to use non-instant.  @kayb is that what you use?

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If there's a difference in instant and non-instant, I don't know what it is. I bought non-fat dry milk from Amazon, a five pound bag, the first time, and now I'm using a two-pound tin of Nestle's that I got at WalMart. I had previously used the grocery store packages which come with several 1-quart envelopes of dry milk, and they're labeled instant as well.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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10 hours ago, kayb said:

If there's a difference in instant and non-instant, I don't know what it is. I bought non-fat dry milk from Amazon, a five pound bag, the first time, and now I'm using a two-pound tin of Nestle's that I got at WalMart. I had previously used the grocery store packages which come with several 1-quart envelopes of dry milk, and they're labeled instant as well.

 

 A quick Google search suggests that instant skim milk powder will work perfectly fine to make yoghurt.   With Google of course the proof is always in the pudding (or the yoghurt).  I am tempted to give it a try just for the hell of it.  


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 can't remember where I got the recipe from and googling this morning didn't turn up the source either.  I found a passing reference that suggested non-instant made a thicker yogurt but I strain mine anyway so that likely isn't an issue.

 

I would make make a batch for comparison purposes using instant skim milk powder but I have non-instant galore from when it was on sale for half price.  Anyway, per @kayb the instant works and is probably easier to find.

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I strain mine as well. I mix two cups of instant dry milk, two quarts of water, and a third to a half-cup of yogurt from the last batch, or a single-serve portion of Fage if I run out and start over. I get a bit more than a quart, but not quite a quart plus a full cup, out of that after I strain it for 3 or 4 hours.

 

I find the full-fat dry milk makes a creamier yogurt than does the non-fat, but there's little, if any, difference in taste.

 

I'm just excited I don't have to heat the milk any more.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Ok, so I made asparagus again last night.  Same method except this time I did 7 minutes.  I know I said I was going to do 6 but a lot of my spears were big fat ones so I felt like 7 was better.  Success!  Not mush, but not crisp.  Just how we like it.

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My replacement Instant Pot base arrived today.  I'm very happy with the service I received.

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I love asparagus too.  This time of year I like to say I could eat my weight in it.  Well, seems I try.

For me the fat spears are so much tastier than the thin ones.

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Has anyone cooked this in their IP?  Shelby?  If yes, how did you do it?

image.jpeg

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58 minutes ago, ElsieD said:

Has anyone cooked this in their IP?  Shelby?  If yes, how did you do it?

image.jpeg

I have not but I think someone here has done a mix like that?  I'm curious too.......   Or maybe I did and it was a fail a long time ago?  My old brain can't remember.  @Anna N did you make wild rice at one point?  

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17 minutes ago, Shelby said:

have not but I think someone here has done a mix like that?  I'm curious too.......   Or maybe I did and it was a fail a long time ago?  My old brain can't remember.  @Anna N did you make wild rice at one point?  

 Not me but I'm quite sure somebody did!

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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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 Apparently my memory is even worse than I thought.

Click. Not that it is seriously helpful!

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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 ended up just cooking it on the stove.  I'm still interested in knowing if anyone has cooked it in the IP.  I may have to give it a shot.

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I've cooked other TJ's mixes in the IP but not this particular one. I recall a rough guideline to start with some fraction of the label's recommended stovetop cooking time but I can't seem to find it so I am no help!

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13 hours ago, Anna N said:

 Apparently my memory is even worse than I thought.

Click. Not that it is seriously helpful!

Oh good job!  I thought I had a murky memory of something like this. 

 

Sorry I wasn't any help @ElsieD  I do need to experiment.  I have a bag of wild rice from Rancho Gordo that I've had forever that I would like to try.

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