Instant Pot. Multi-function cooker (Part 5)

[OlyveOyl]

@rotuts as promised, engraving on both sides says “Gourmet Blender”…of course it is!😁

[rotuts]

@OlyveOyl 

 

thank  you for those pics.

 

if you are able , would you post a pic of the Pyrex you use ?

 

I have two different small pyrex bowls , the sort for prep or so 

 

and several pyrex glass measuring items , w glass handles  

 

standard stuff.

 

Im not sure my larger pyres prep containers would hold 4 eggs 

 

and if I ever had a canning ' extractor ' 

 

I have no idea where it is .

[OlyveOyl]

@rotuts here you go.

2 cup and 4 cup Pyrex, Anchor Hocking also makes them.

The two cup, which I used this time , is about 2” deep and roughly 4.5 ish across.

[OlyveOyl]

I don’t think it’s critical to use either one of the items I posted.  It’s just the concept of being able to IP steam them out of the shell.  I chop them as soon as I remove them from the container.

[rotuts]

@OlyveOyl 

 

thank you for the pics.

 

I have those somewhere .   Im never going to be able to find them.

 

Ill have to try it w 

 

[OlyveOyl]

Since they are not as wide at the base, I imagine the timing will be different. A ceramic ramekin would also be a possibility, timing again dependent on thickness of container and width. Iirc , people were using small cake pans which is how the name came about.

Edited October 7, 2023 by OlyveOyl
Addendum (log)

[rotuts]

Ill ry to figure it out 

 

its a fine idea for me to work with .

 

who likes to peel eggs , if not necessary ? 

 

the measuring cups do have a handle that might help me get them out.

 

so thanks for posting such a fine idea.

 

isn't eG fantastic  ?

 

OK , most of the time ?

[lemniscate]

1 hour ago, OlyveOyl said:

It’s just the concept of being able to IP steam them out of the shell.

I do this also.   I use mini silicone bowls (eG-friendly Amazon.com link) with 1 egg a piece.  I think I do 6min cook.  No peeling and the either eat as part of a egg mcmuffin clone or mash up for egg salad.

[ElsieD]

2 hours ago, lemniscate said:

I do this also.   I use mini silicone bowls (eG-friendly Amazon.com link) with 1 egg a piece.  I think I do 6min cook.  No peeling and the either eat as part of a egg mcmuffin clone or mash up for egg salad.

6 minutes low pressure?

[rotuts]

3 min LP give me a perfect HB egg .  in the shell .

 

eggs from thew refrigerator , did 8 the other day .

 

pressure - steamed.  quick release .  rapid chill in cold water.

 

refreshed a few times.

 

yolks were creamy and still moist.

[lemniscate]

2 hours ago, ElsieD said:

6 minutes low pressure?

Steam setting.  I don't know if there's a high or low on the steam setting, sorry.

 

Edit to say, these are hard cooked.   

 

Normally I like a soft creamy yolk, but for Egg sandwich or egg salad, it's fully cooked yolks needed.

 

 

Edited October 8, 2023 by lemniscate (log)

[OlyveOyl]

A little more IP cooking today.  Lentil soup with the works..onion , carrot, garlic, fresh bay and thyme.  This also had two bunches of escarole , cut in 2” pieces and steamed for zero minutes, this was set aside and added after the other soup ingredients cooked for 12 minutes.  I used the liquid from cooking the escarole and some chicken stock I had in the fridge as the base.  In addition, a small can of diced tomatoes was added at the end.  I switched to slow cook for a half hour or so to meld the ingredients.

[lemniscate]

I am on Day 2 of pork Green Chile Stew marathon in the IP.    We have many lbs of "pork trim meat" packages from our feral pig.  I don't ask the processor grind any of our game meat, so I always end up with bits and pieces for other uses.   This pig is lean, almost no fat, so different from a farmed swine.  The meat is dark also, strongly muscled from roaming the terrain.   Each package is about 4-5llbs.   I will be using the vacuum chamber to pack and freeze the appropriate portions for future use.    This is BIG BATCH cooking time for me.

My recipe (this year) is not a recipe.  It's a #10 can of green chiles, a jar of TJ's salse verde, some baby carrots (a handful), a couple tablespoons of con Tomate, and a package of the meat.   I have a 6 qt IP.   I use about 1/3 of the #10 can in the first batch and then I keep adding the rest in as the batches progress.

 

I have been cooking for 60min and natural release to get the tender texture on the meat.    I then remove the meat chunks to cool and add another package and some more of the green chiles and a few more carrots.  I don't try to add more of the con Tomate because I think it will get too salty as I reuse the cooking juices.

 

Do we love green chile stew?  Yes, yes we do.

 

 

 

[rotuts]

@lemniscate 

 

I think its terrific that you have an unusual source for pork.

 

and keeping the meat in chunks makes a great deal of sense 

 

Id love to see what it tastes like.

 

although I prefer SV for meat , as lower temps with time 

 

keep Jus in the meat 

 

I do appreciate the iPot as a way to get things done , with little fuss.

 

with regard to your tomato addition :  if salt is an issue , why not tomato paste ?

 

 

Edited November 4, 2023 by rotuts (log)

[lemniscate]

3 hours ago, rotuts said:

@lemniscate 

 

I think its terrific that you have an unusual source for pork.

 

and keeping the meat in chunks makes a great deal of sense 

 

Id love to see what it tastes like.

 

although I prefer SV for meat , as lower temps with time 

 

keep Jus in the meat 

 

I do appreciate the iPot as a way to get things done , with little fuss.

 

with regard to your tomato addition :  if salt is an issue , why not tomato paste ?

 

 

"con" is the magic ingredient for AZ Sonoran cooking.  It's got msg and flavorings.  

[Smithy]

3 hours ago, lemniscate said:

"con" is the magic ingredient for AZ Sonoran cooking.  It's got msg and flavorings.  

 

Sorry for seeming dense...but is this the "con" you mean?

 

[lemniscate]

1 hour ago, Smithy said:

 

Sorry for seeming dense...but is this the "con" you mean?

 

Sorry, yes.   It's just called con for short amongst the people who taught me to use it.   I guess I just got used to calling it that.   Tomato with Chicken bouillon.

[rotuts]

3 qt iPot , LP basket steamed sweet potatoes , 3 min , air cooled :

 

 

looks awful , something orange w metastatic white bits , and some green bits.

 

these were two large SP's , a little over half of what I make , as this was an exeriment

 

using the same add-ins I use w russets and Bliss.

 

I iP'd 4 eggs , LP steam 3 minutes and rapidly cooked in cold water , refreshing once.

 

I usually do the eggs and the potatoes the day before , and refrigerate.

 

I wanted to complete this soon.  so I put the cooled eggs in the freezer for 3 or so minutes

 

to get them very cold , not Fz.  Im guessing the cold eggs pull away a bit from the shell and

 

make peeling easier.

 

these peeled very easily , and the membrane stuck to the shell , not the egg , a key issue in

 

easily peeling eggs

 

if the membrane sticks to the egg , you are going to have a difficult time peeling the egg.

 

once the peeling starts , I squeeze the egg a little , and that creates an air channel down

 

the egg that helps a lot.

 

I keep the skin on my potatoes.  the skin on the SP in the past did mash up nicely , but

 

i lightly scored the SP w a small very sharp knife pole to pole rotating the SP .  just to cut

 

thrugh the skin ending up w smaller bits of skin.

 

usual medium chop . 3 min LP.  I let them cool a bit , but mashed them while still warm 

 

much easier to do that way it turns out .

 

finely diced green onions , a decent dollop of mayo , and used the 4 eggs for this , rather

 

than two

 

the previous ratio of egg to potatoes Ive been using for the white potato version.

 

turned out very nice .    at this stage I could add other seasons , Singapore Curry , other no

 

salt mixes 

 

I have from Penzey's.  but its quite tasty as is.   I refrigerate in a container.

 

to loosen up  the next day before i add it to a plate to micro , a little water is all you need.

Edited November 19, 2023 by rotuts (log)

[rotuts]

I'll  just say I lucked out on the peeling of HB eggs :

 

from refrigerator :

 

3 min LP steam , in a basket.

 

rapid cool in cold water , refresh if needed until cool

 

freezer until very cold.   3 - 6 min or so depending on temp

 

membrane sticks to shell.  gentile sqeeze while peeling for air pocket to 

 

move on down the shell

 

quick swish in bowl of cold water :  gets the few egg shell bits off easily

 

drain  

 

ready to use or refrigerate until later.

 

these times are from a cold iPot w one cup cold tap water.

 

Ive found if Im using the iPot for several projects in series

 

I try at lest ro empty the hot => warm water out of the insert

 

a warm iPot takes less time to pop up the gasket , and reach LP

 

thus those eggs , even if from the refrigerator might come out a bit different.

 

Ive gotten some sensational jelled yolks this way

 

just keep that i mind 

Edited November 24, 2023 by rotuts (log)

[rotuts]

here is my latest version of the iPot potato salad :

 

 

2 lbs russets , generic Idaho , skin on , iPot LP steam in basket , 3 min , quick release and cooled a bit.

 

6 LP 3 min eggs , rapid cool in cold water , refresh , then freezer until very cold .  peeled like a charm

 

passed through an egg slicer twice , rotaiong 90 degrees for the second pass.

 

0ne bottle Tj's Coastal Chardonnay , w heaping Tbs each whole dried rosemary // thyme , ground medium

 

reduced 3/4 cup.   refrigerated then mixed w one can Campbell's no salt cream of mushroom soup

 

added to the warm potatoes and hand mashed .   when cooled to room temp , 4 medium window green onions

 

white and green , minced .     seasoned .

 

one of the best Ive made.  added 6 eggs as I had them .

 

reduced wine was very nice addition here .

 

this style of potato salad is one of my favorites : hand mashed , w small chunks remaining 

Edited November 24, 2023 by rotuts (log)

[palo]

2 hours ago, rotuts said:

 

passed through an egg slicer twice , rotaiong 90 degrees for the second pass.

 

 

Who would've thought!!!

🤩🤩🤩

 

p

[rotuts]

@palo 

 

indeed.

 

its also important to use a finger , each time , to keep the egg in place

 

as the guillotine begins its work.

 

rather than the egg shooting out , and landing on the floor.

Edited November 24, 2023 by rotuts (log)

[Smithy]

3 hours ago, rotuts said:

0ne bottle Tj's Coastal Chardonnay , w heaping Tbs each whole dried rosemary // thyme , ground medium

 

reduced 3/4 cup....

 Di you mean reduced to 3/4 cup, or reduced by 3/4 cup?  

[rotuts]

@Smithy  

 

reduced to 3/4 cup .

 

essentially the entire bottle of the wine's flavor is in the bowl of mash

 

while not making a big bowl of soup.

 

I usually have to add a little cold water at the very end to get the final consistency I like.

 

so if the wine is reduced to a cup , or a cup and a half

 

less water might be needed at the end.

 

Id rather add a little water

 

as once its i n , from any source , its difficult remove.

Edited November 24, 2023 by rotuts (log)

[rotuts]

iPot advice , please :

 

since the earliest days of the iPot

 

in books and on eG 

 

milk was a bit of a no - no as an ingredient.

 

Ive done Turkey ragu , and added small bits of cream cheese in the second 

 

half of the cooking for my TRagu :  slabs of the usual turkey , and a can of crushed 

 

tomato // slab , and seasoning .   work out fine

 

I saw the problem that the iPod surface , when heating up might scorch the milk solida

 

and pretty much had very uneven heat distribution .

 

any idea how  a can of condensed ( no salt ) cream of mushroom soup would do ?

 

w the turkey slab ?  scorched and a mess on the insert bottom ?

 

wouldn't mind making a creamy turkey ragu w cream of mushroom soup and reduced wine .

 

your thoughts ?