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Okanagancook

Instant Pot. Multi-function cooker (Part 5)

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Anna N   

Damn.  Don't get me wanting something I don't need!

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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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Eat Your Books is running a give-away for a mini-Instant Pot and an Instant Pot cookbook.   Good for US and Canada.

Enter at this link.

 

I think winning that is the only chance that I'll get one of those little fellas.  

If I was going to buy a second IP -which I am not - I'd get a second 6 qt so all the liner, silicone rings and accessories would be interchangeable. 

 

But if I were to win that free one, I'd be very happy!

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ElsieD   
30 minutes ago, Anna N said:

Damn.  Don't get me wanting something I don't need!

:D:D:D

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lindag   

I'm curious what your plans are for the mini...what will you make in a 3-at.

might be a good item for a singleton like me.

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kayb   

Awwwww...Isn't it CUTE???

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Smithy   

Hmm, it might fit in our Princess-mobile.  

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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ElsieD   
On 11/08/2017 at 5:41 PM, lindag said:

I'm curious what your plans are for the mini...what will you make in a 3-at.

might be a good item for a singleton like me.

 

I don't really have specific plans for it.  That said, I can see using it to cook things like rice, oatmeal, yogurt, smaller batches of soups and the like.  There is just the two of us and often the big IP seemed like overkill for the amount of food I was cooking.  The other night i used the Mini to cook two pork chops which would have looked a bit lost in the regular IP.  Not much help, I know.

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Dejah   

OK....so I am no longer an Instant Pot Virgin!
After the lamb shanks  (assisted by daughter), which were posted in the dinner thread, I think, I have ventured forth by myself without fear!
After forcing myself to be patient, I have been able to get browning on the meat!

Made a version of Beef Rendang - saucier than the traditional method, but just as flavourful and a lot less time involved. Used bone-in beef short ribs. I did 35 minutes on high pressure first, rapid release, then did another 35 minutes. Perfect!
                                                                    599265bc6771e_IPBeefRendang0755.jpg.17d8d843eb3e3579ed3a8dca90997b15.jpg

Then it was Beef stew - 35 minutes with carrots and celery. The corn-on-the-cob was done separately first - 10 minutes.
                                                                    599265bd2f265_IPBeefStew0226.jpg.3677d95861cc38cd17f40bdd4e5ddae9.jpg
Tonight, I used a pork roast recipe from the Internet but added my own twist. A friend gave me his Kaffir Lime tree, so i used fresh leaves, lemongrass, ginger, garlic, as the aromatics. The roast was a boneless rib roast reduced for quick sale. The roast was browned, taken out, browned the carrots and potatoes, taken out, then sauteed the chopped ginger, garlic, lemongrass, and lime leaves. 1.5 cups of chicken broth was used to bring up the brown bits, and the roast was laid on top of the "herbs". The meat was on high pressure for 15 minutes.  Waited for the pressure to release on its own, then the carrots and potatoes were added for 5 minutes. Left the pressure to release naturally. The aroma was amazing! Meat was juicy and tender, as were the taters and carrot.
                                                                    599265bdc1645_IPKaffirLimePorkRoast0776.jpg.7f80208229f385c2b24edab775af8840.jpg

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Dejah

www.hillmanweb.com

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Dejah   

OK...now I am wondering if photos of food should be posted here...or just comments? and photos to remain in "dinner thread"?

 


Dejah

www.hillmanweb.com

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Anna N   
1 hour ago, Dejah said:

OK...now I am wondering if photos of food should be posted here...or just comments? and photos to remain in "dinner thread"?

 

I commented on the dinner thread also that I'm sure it doesn't matter where you choose to post. For me it's easier to find a recipe or a method that relates to the Instant Pot if it is posted here!   Your meals, no matter where you post them,  always look quite delicious to me. 

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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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ElsieD   

I'd like to make Mac and Cheese in the IP.  All the recipes I have been able to find use evaporated milk.  Is there something about evaporated milk that requires it to be used in the IP version of Mac and Cheese?  Can I use whipping cream or half and half or even just plain milk instead?  I detest evapourated milk.

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1 hour ago, ElsieD said:

I'd like to make Mac and Cheese in the IP.  All the recipes I have been able to find use evaporated milk.  Is there something about evaporated milk that requires it to be used in the IP version of Mac and Cheese?  Can I use whipping cream or half and half or even just plain milk instead?  I detest evapourated milk.

The disodium phosphate and carrageenan in evap milk help stabilize the sauce: 

http://www.seriouseats.com/recipes/2011/11/ideas-in-foods-macaroni-and-cheese.html

 

You could probably take the modernist cuisine route and add your own stabilizers but without them, the sauce will probably separate.

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weedy   

In what way is this InstantPot version going to be better than making it the usual way ?

 

i am still trying to figure out what it is BETTER for

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JAZ   
4 minutes ago, weedy said:

In what way is this InstantPot version going to be better than making it the usual way ?

 

i am still trying to figure out what it is BETTER for

 

If by "better" you mean "better tasting," it's probably not going to be. On the other hand, you can make it in one pan instead of two and a colander to drain the macaroni. And you don't have to stand and stir. So it's definitely more convenient, and if you use a good recipe, it's as good as or better than many stove top mac and cheese versions.

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Janet A. Zimmerman, aka "JAZ"
Manager
jzimmerman@eGullet.org
eG Ethics signatory
Author, The Healthy Pressure Cooker Cookbook and All About Cooking for Two

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ElsieD   
3 hours ago, blue_dolphin said:

The disodium phosphate and carrageenan in evap milk help stabilize the sauce: 

http://www.seriouseats.com/recipes/2011/11/ideas-in-foods-macaroni-and-cheese.html

 

You could probably take the modernist cuisine route and add your own stabilizers but without them, the sauce will probably separate.

Thank you.  I looked at the recipe in Modernists Cuisine @Home and they call for sodium citrate which is the only "odd" thing I saw.  Further reading led me to some info which stated that it kept the cheese from "melting" and becoming greasy.  I recall that there was a discussion on the forum about the cheese separating in Mac and cheese but I have never had a problem with that maybe because of the kind of cheese I use, which is a sharp processed cheddar (McLaren's Imperial Cheddar).  

 

I guess the only way to find out if I can make a Mac and Cheese in the IP without evapourated milk and with the cheese I normally use is to try it.  Does anyone have a tried and true IP recipe for mac and cheese they can point me to?

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9 minutes ago, ElsieD said:

I guess the only way to find out if I can make a Mac and Cheese in the IP without evapourated milk and with the cheese I normally use is to try it.  Does anyone have a tried and true IP recipe for mac and cheese they can point me to?

I've had good luck with this one

I use a really sharp aged cheddar, parm & a little gorgonzola.

And, of course, the dreaded evap milk :o

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