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Okanagancook

Instant Pot. Multi-function cooker (Part 5)

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7 hours ago, Dave the Cook said:

 

Probably, but the question was not about the best way to cook pork tenderloin, it was about how to cook it in the Instant Pot. Regardless of whether or not you or I think it's a good idea, people are going to cook pork tenderloin in their pressure cookers. They might as well learn how to do it to obtain the best results.

Maybe.  Some people.  But not me.  If it is no easier and, more importantly, no better than another method, I won't be using it.  That was my reasoning in asking the question.  'Did I do something wrong?"  If I didn't and that is just the nature of the beast, so be it.  

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Posted (edited)

In the past, I've made carmelized onions overnight in the slow cooker, from remarks on this thread.

Is there a way to do this 24 hour cook in the Instant Pot?

 

Edited to add the IP Slow Cook function can be set to 20 hours between 104°F and 208°F

 

Has anyone tried this?


Edited by TdeV (log)

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52 minutes ago, TdeV said:

In the past, I've made carmelized onions overnight in the slow cooker, from remarks on this thread.

Is there a way to do this 24 hour cook in the Instant Pot?

 

Edited to add the IP Slow Cook function can be set to 20 hours between 104°F and 208°F

 

Has anyone tried this?

 

 

My only advice is to check the temperature of your slow cooker and then compare to the IP.  My slow cooker evidently runs hot and when I tried the same recipes in the IP they were barely cooked.  Only good news is that I could slap the lid on and give it a few minutes of pressure to finish cooking.  I have the 8qt IP and I tried low and medium, both were too low, and haven't yet tried high.

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Mark

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Posted (edited)

6 lbs of cut up carrots for various uses,  steamed for 10 min and natural release, then salted and buttered a tiny bit.   6 lbs does not fit all at once in my 6 qt.   It takes a couple loads.   I save the carrot broth at the end for myself.  I love sipping it.


Edited by lemniscate 1 lb more. (log)
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9 minutes ago, Kim Shook said:

My IP seal is stinky.  I'm sure that's been addressed, but I can't remember and I'm too lazy to go back 65 pages to find out.  Any solutions other than buying a new seal?  Thanks!!!

Oxyclean?

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dilute bleach worked for me

 

if you can find bleach 

 

dont go out and get it

 

just order a few more seals 

 

they now come in various colors

 

use the color as a ' flavor guide '

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@Kim Shook 

 

I don't really remember , and Im sure I didn't measure it 

 

hot water + a slug of bleach 

 

I rotated the seal through the ' bath ' a few times and

 

then let it sit in a stainless steel sink for a while

 

rinsed it off and it seemed to loose most of the aroma

 

I then order new seals .  I chose color coded

 

i think i got three.   

 

if you get multiple seals , make sure they are 

 

of similar heft as the originals 

 

i tried to do this by see the weight of one seal , 2 seals and 3 seals

 

knock offs are sometimes not worth it , but i did OK w my new seals I think

 

they looked and felt very similar to the originals 

 

im sure there is plenty of junk out there , so be aware !

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Putting it out in the sun for a few hours after washing it will also help. I have two seals, red and blue. One is for highly seasoned stuff, one is for what is not.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Thank you all for the help with The Case of the Stinky Seal!  I did the dishwasher/sunshine method this time and it was ok.  I'll try the bleach/oxyclean next time. 

 

A project last week – IP beef stock.  The bones and veg roasted:

IMG_2535.thumb.jpg.99fa2f96ea5e247f295f39a9a420ed40.jpg

 

Stock after cooking in the IP and resting in the fridge to get cold:

IMG_2544.jpg.ccb088d70a51c404f2fc0bfef08c0103.jpg

Very beefy.  Three quarts of beef stock for the freezer with very little time or effort:

IMG_2545.jpg.356fcd77e84464ad505179408c725351.jpg

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I have a smoked pork hock that is just over 3 pounds.  For how long do I cook it in the IP and does it need a NPR?  Thank you.

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FWIW, from "hip PRESSURE COOKING" by Laura Pazzaglia, page 277 cooking chart for Pork Shank....35 - 40 min on high pressure NPR (I always us NPR for meat and the book says "Normal, Natural)

 

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I've done it exactly once, and went with 45 minutes. Natural release wasn't planned, but happened.

 

My goal was to cook it very tender, for shredding, and that was indeed the end result.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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I cooked it for 50 minutes and thought it was kind of tough/dry.  I don't think I would bother with one again.  The corn fritters I made to go with it were good though. 

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Really?  Dry and tough.  Hummmm. That’s disappointing.

i put a smoked hock in my baked beans which gets cooked in a 220 f oven for six or so hours.  Then I take it out and take all the meat off...Meat is juicy and goes back in the bean pot.

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13 hours ago, Okanagancook said:

Really?  Dry and tough.  Hummmm. That’s disappointing.

i put a smoked hock in my baked beans which gets cooked in a 220 f oven for six or so hours.  Then I take it out and take all the meat off...Meat is juicy and goes back in the bean pot.

 

It makes more sense to me to make it that way as well.  Another way would be to cook it sous vide as I do with smoked picnic ham.  It turns out beautifully.

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