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Instant Pot. Multi-function cooker (Part 5)


Okanagancook
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5 minutes ago, Kim Shook said:

Jessica has requested my Onion-Garlic Soup (actually, I'm pretty sure it was a Bon Appetit recipe from the early 80s), which I'm making tomorrow.  I don't have any beef stock in the freezer, but I got lucky and found some beef shanks at Publix.  This morning I put them with some veg and seasoning and tomato paste in the oven for an hour.  Before:

IMG_7993.jpg.d79fc2af891aed56454baa3d7fba2226.jpg

 

And after:

IMG_7995.jpg.4bf60436420ea2b8a010f403caf56883.jpg

 

It's all in the IP now - 2 hours instead of an all day simmer!

I just love the IP for making broth!  Looks really good!

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  • 2 weeks later...

Cheers Experienced iPot'rs !

 

I have , from TJ's , a nice packet of Wild Rice and Tricolor ( Why Not ? ) Quinoa.

 

Id like to pressure steam each item , in its carafe ( w water )

 

above the Fray , the boiling very hot water.

 

looking into my city of :

 

Hip Pressure Cooking: Fast, Fresh and Flavorful (eG-friendly Amazon.com link)

 

Wild Rice :: 3 cups liquid // cup WR

 

low pressure , 24 to 26 min , 10 min release

 

Quinoa :

 

1 1/4 cups water // cup Q  1 minute on high , 10 minute release

 

what do the of you that had made these

 

or like these  items 

 

in the iPot ( pressure steam )

 

Im interested in your views of the

 

water ratios Ive mentioned above

 

thanks 

 

 

 

 

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I have a couple cookbooks from Urvashi Pitre (see TwoSleevers website). She has a crib sheet for doing rice in the IP which always uses the pot-in-pot method. For black/wild rice she uses 1 cup rice : 1.5 cups water with 0.5 cups water added after pressure cooking 22 minutes on high, with a 10 minute slow release. She also adds 0.5 tsp salt and 1 Tablespoon fat.

 

I've never done Quinoa in the IP.

 

 

Edited by TdeV
Corrected (log)
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  • 2 weeks later...

had a problem , 

 

and the solution went to the iPot :

 

I move quickly though Markets :

 

MarketBasket  or TTJ's

 

by choice. 

 

@ MB I got two ' sets ' of ingredients for 

 

my Locally Famous  Turkey SP .

 

but the mortadella , went missing 

 

IMG_0773.thumb.jpg.dc2e6b1b1ff2c55ccdb8f629f07703d4.jpg

 

and  the EatDate was approaching :

 

well , I pulled the iPot 3 Qt , and Ultra , to and electrical plug 

 

and thought , I would use each of the two ' slabs '

 

for something different :

 

I thought about a deliciousness , w reduced Table Wine , 

 

herbs  etc :

 

the 3 Cup iPot 

 

allowed me to do two experiments !

 

different days 

 

I have a long interest in Campbells 

 

cream of condensed soups :

 

back then ?  you bret 

 

so one 20 oz pack of SBF turkey :

 

IMG_0780.thumb.jpg.95f2c12b9cb1a5e268def3a04ea15899.jpg

 

w seasoning , and my current TW from TJ's

 

2.5 year sold !

 

I put  a cup of the wine ( measured )

 

[ed.:  I use too much wine , sometimes  as its tasty 

 

but less reduced into something  , is subtle and nice

 

I drink the rest .  no loss ]

 

the seasoning got hand ground and added to the 

 

wine while it reduced.

 

then there was this :

 

IMG_0782.thumb.jpg.0e5f345de81264b2465508cb8198030b.jpg

 

w the can of CampBells Cr of mushroom soup.

 

can it get grosser ?

 

IMG_0786.thumb.jpg.ce0bcb2f231419070991d15333dee888.jpg

 

pre-iPot  Mushed - up w a hand masher 

 

that might be the finest ingredients 

 

for  s slow cured blood sausage 

 

well 

 

after iPot :

 

IMG_0790.thumb.jpg.926bab7009290ebe8ef91790d6b4f50d.jpg

 

uikky

 

but so delicious 

 

the meat is on the bottom , and need some work

 

bt on mashed potatoes ?

 

very tasty 

 

Tomorow :

 

the same 

 

white wine ( Tj;s )

 

and Cmapbells

 

cream of chicken soup.

 

experiment  done 

 

and 

 

not that straight forwad

 

but successful.

 

 

 

 

 

 

 

 

I

 

drunk.jpeg

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I decided to use the second brick of ground turkey

 

to do the same thing as above , but I used my

 

white table wine ( Tj's Costal Chardonay )

 

along w Campbell;s Cr of Ck soup.  similar seasonings , and I increased

 

\the wine to 1.5 cups.  reduced as above.

 

no pics .  the CrofCk soup was quite creamy 

 

not necessarily from dairy , but maybe.  

 

maybe just more of the ' creamy ' items in the Cr of mushroom soup

 

I got my first ' burn ' notice , which was a bit alarming.

 

goggles , of course

 

and got this interesting article :

 

https://kristineskitchenblog.com/instant-pot-burn/

 

the iPot worked its way through the cycle , and there was 

 

indeed a lot of ' fond ' on the bottom of the cooking vessel 

 

but it scraped up and all was fine

 

this version was also very tasty , but not the consistency of

 

SloppyJoes or Chili 

 

Ive decided both are keepers

 

Ill sick-blend each and make a few bricks and freeze

 

this then will become gravy by chopping off a portion of each

 

frozen brick , etc.   it will need cornstarch thickener at the last minute

 

but both version had very fine flavors , subtle and no one ingredient 

 

overwhelmed any other.

 

if I do  this again , Ill cook the meat / reduced flavoring 

 

then add the Cr of ' soup ' after the iPot finishes

 

mix up , and keep warm or maybe not much more

 

to give the flavors a bit of time to0 blend together .

 

Edited by rotuts (log)
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  • 1 month later...

what is the 1/2 volume of the 3 qt

 

iPot ?

 

this seems like a trick question , and it may be

 

but its probably 1.5 Qt ?

 

which would be 6 cups ?

 

thus an Rx that said 2 cups of X , and 4 cups of water

 

would fit, right up to the 1/2 way mark on the insert ?

 

Ive been going back and forth w metric and USA cups and Japanese Cups

 

off and on this morning.

 

its been migrainous , quite literally 

 

 

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21 minutes ago, rotuts said:

what is the 1/2 volume of the 3 qt

 

iPot ?

 

this seems like a trick question , and it may be

 

but its probably 1.5 Qt ?

 

which would be 6 cups ?

 

thus an Rx that said 2 cups of X , and 4 cups of water

 

would fit, right up to the 1/2 way mark on the insert ?

 

Ive been going back and forth w metric and USA cups and Japanese Cups

 

off and on this morning.

 

its been migrainous , quite literally 

 

 

I looked on the internet and this is the best information that I found.

http://www.cuppacocoa.com/instant-pot-measurements-are-wrong-for-liquids-and-why-your-instant-pot-congee-is-failing/

 

Hope it helps.

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Could it be that the process is to put the rice in and then add water to the line my rice cooker (Zojirushi) works that way

 

p

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  • 1 month later...
53 minutes ago, TdeV said:

I've been reading Janet Zimmerman's ( @JAZ's) Super-Easy Instant Pot Cookbook wherein she often talks about a tall trivet. Does anyone have a recommendation for one of those?

I went to a Chinese restaurant supply house to get my instant pot accessories. I got a small trivet, a tall trivet, a small perforated stainless steel colander for a steamer and a double stacked Chinese steamer basket that fits in the IP. And I got them all for less than it would have cost me to get the tall trivet on Amazon.

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  • 3 weeks later...

I've used it many times to make kheer via a recipe from this book (eG-friendly Amazon.com link). I sauteed on medium instead of high, often used a little more cardamom, and occasionally added other sweet spices.

 

 

kheer_000045.jpg

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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