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Zenithe posted:Regarding kidney beans and pressure cookers, do you still have to soak them before cooking to get rid of the bad? Yes, the toxin doesn't cook out. You can speed soak by getting water steaming but not boiling, dumping in your beans, and waiting 90 minutes.
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Jun 12, 2018 23:43
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SymmetryrtemmyS posted:Yes, the toxin doesn't cook out. You can speed soak by getting water steaming but not boiling, dumping in your beans, and waiting 90 minutes. You have a source - all I saw said pressure cooking from dry was fine?
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Jun 12, 2018 23:57
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ulmont posted:You have a source - all I saw said pressure cooking from dry was fine? This is what I saw but was pretty sceptical 
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Jun 13, 2018 00:25
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ulmont posted:You have a source - all I saw said pressure cooking from dry was fine? I take it back, the FDA claims that 10 minutes at 100C is enough to denature phytohaemagglutinin. Basically, it's not a concern unless you're using a slow cooker.
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Jun 13, 2018 00:38
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You're gonna get real farty if you don't soak them first, though.
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Jun 13, 2018 11:46
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I've pressure cooked kidney beans without soaking them and ate them without issue. They're so much better than from a can, it's kind of unbelievable.
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Jun 13, 2018 15:35
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The only reason I precook kidney beans is to prevent them from colouring the rest of the dish redish.
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Jun 13, 2018 16:53
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I’ve only had beans come out well from pressure cooking when I NPR.
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Jun 13, 2018 19:11
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Just picked up an Instant Pot. Any reason why so many recipes that I've found have zero fat or oil in them? Is it just because of the health fad crowd that the cult of Instant Pot attracts or is there a technical reason not to add some tasty fat to your pressure cooking?
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Jun 13, 2018 20:24
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Use better recipes 
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Jun 13, 2018 20:46
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I should first acknowledge that I have only ~8 go-to pressure cooker recipes, so it's a small set of experiences: To me, adding fat makes sense when you're browning/sauteing meats before sealing and pressurizing. But unless you're making butter masala-type dishes, why would you add more fat? I can't imagine how oil would help, while butter/lard/tallow... maybe, but I feel like that's something rarely required and/or easily addressed by using fattier cuts of meat instead?
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Jun 13, 2018 21:03
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There's a bunch of recipes that are "put IP into saute mode and add olive oil. Saute. Put in Pressure Cooker mode."
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Jun 13, 2018 21:09
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well boiling emulsifies and a fattier cut of meat may not be appropriate
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Jun 13, 2018 21:29
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Porterhaus posted:Just picked up an Instant Pot. Any reason why so many recipes that I've found have zero fat or oil in them? Is it just because of the health fad crowd that the cult of Instant Pot attracts or is there a technical reason not to add some tasty fat to your pressure cooking? What recipes? IP recipes I make are not any different than my regular recipes.
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Jun 14, 2018 00:48
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FWIW, doing a quick soak of kidney beans, then using the recommended legume setting on my cooker absolutely obliterated them. I'll probably do it for a bit less time, although it still worked for the intended purpose of red beans and rice.
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Jun 14, 2018 23:03
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Obliterated as in turned to mush? Or just softer than you like? I don't cook kidney beans but the bean setting is working here on other beans.
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Jun 15, 2018 02:42
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Complete mush, most split down the side. I'll just use a lower setting next time.
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Jun 15, 2018 02:53
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I have a chunk of chuck roast left and would like to make some sort of stew in the instant pot. I'm looking for something a bit more exotic than plain old american stew, but I don't have any stand out ideas. Any goon favourites?
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Jun 15, 2018 17:58
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Julia Child's beef bourguignon. You'll just need to cut the time to 20ish minutes at pressure, and simmer the sauce for a little longer after since there was no evaporation during cooking.
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Jun 15, 2018 18:28
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I was going to cook the Seriouseats carne adovada recipe for a housewarming on Sunday, but something's come up and I won't be able to spend hours cooking it like I was thinking. So I figure I'd do it in the Instant Pot instead. Original recipe has a quart of stock, a cup of frozen orange juice concentrate, and 2 Tbsp each of fish sauce and vinegar. But that's for two hours of cooking. I'm figuring that if I use half the amount of stock and just juice an orange or two that should be plenty of liquid for the pressure cooker without winding up with stew. Does that sound about right?
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Jun 21, 2018 22:28
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I would think that would work.
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Jun 21, 2018 23:24
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Yeah, you only really ever need a cup of liquid in the Instant Pot; you basically want the minimum amount necessary to create steam.
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Jun 22, 2018 22:39
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Anyone got a decent guideline/recipe for country style pork ribs? I figure pressure cooking might give me good ribs for once.
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Jun 24, 2018 11:19
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Has anyone done Pepper Stout Beef in the IP? I usually just do it in the smoker and then in the oven but its too hot to turn the oven on. Was thinking I can smoke it then put it in the IP to finish. Probably have to use the saute function to reduce/thicken the sauce at the end. http://www.thewolfepit.com/2009/10/pepper-stout-beef.html in case you don't know the wonder that is Pepper Stout Beef.
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Jun 25, 2018 20:31
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CNET hates the new instant pot! poo poo Ive been waiting for it and now I don’t know https://www.cnet.com/google-amp/products/instant-pot-max/review/
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Jun 25, 2018 23:09
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Too much poo poo in one gadget.
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Jun 26, 2018 07:07
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How much for just an 8qt electric pressure cooker that reaches 15psi, has a timer, and nothing else
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Jun 26, 2018 08:53
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Ok I decided to do the Pepper Stout Beef last night. Smoked it in the smoker for about 4 hours or so then put it into the IP with everything for 45 min. That might have been more time than needed but I had other things to do so figured too long is better than not long enough. I did a quick release and then took the meat out and shredded it. I then strained the veggies and stuff out of the ju and let that boil a bit on the saute setting to thicken. It came out great but I think not quite as good as the oven version. It just gets a little crispier in there. Put it on a French bread sub bun with some mayo and prepared horseradish with a side of the ju to dip in.  Can't wait to get home from work so I can have this again for dinner tonight...
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Jun 26, 2018 16:35
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DangerZoneDelux posted:Just use this for butter chicken Looking to try this for my first try at cooking something in the Instant Pot. One thing I'm unclear on is: quote:Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it. Does that mean I should just saute it? Or does "heat through" mean some other setting?
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Jul 7, 2018 09:50
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It just means warm it up so yeah the saute setting. Or you can cook it in a microwave or skillet.
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Jul 7, 2018 10:41
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I bought an Instant Pot but the plastic/solvent fumes were so bad that I had to return it. 
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Jul 17, 2018 20:01
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I think you may have got a counterfeit.
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Jul 17, 2018 20:30
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Or there were labels you didn't notice to remove, maybe.
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Jul 17, 2018 20:32
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Recently I've been bulk prepping soupy stuff that I can portion out, freeze, thaw individually and then just eat easily over rice, like gumbo/curry/tikka masala etc. Then I scooped an instant pot in the Target price error bruhaha a few days back and it occurred to me that the pressure cooker probably excels at that sort of thing. Any good recommendations for recipes like what I mentioned? I have a stovetop pressure cooker but honestly I've been less inclined to use it because babysitting the heat is such a pain on an electric stove so I'm pretty excited to be lazy.
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Jul 17, 2018 20:39
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A tikki malasish recipe https://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html And the now and later butter chicken. I just scooped up a new instant after my qvc brand pressure cooker bit the dust. I will say the food I cooked in a Dutch oven kicked rear end compared to pressure cooking but god drat if everything took forever to cook. Can't wait to get back to using a pressure cooker
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Jul 17, 2018 20:59
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wormil posted:I think you may have got a counterfeit. I bought it from Canadian Tire, so I mean, I doubt it.
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Jul 17, 2018 21:25
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AnonSpore posted:Recently I've been bulk prepping soupy stuff that I can portion out, freeze, thaw individually and then just eat easily over rice, like gumbo/curry/tikka masala etc. Then I scooped an instant pot in the Target price error bruhaha a few days back and it occurred to me that the pressure cooker probably excels at that sort of thing. Any good recommendations for recipes like what I mentioned? I have a stovetop pressure cooker but honestly I've been less inclined to use it because babysitting the heat is such a pain on an electric stove so I'm pretty excited to be lazy. I like a bunch of the recipes n http://twosleevers.com and a bunch are Keto too if that is your thing.
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Jul 17, 2018 21:26
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Wow the IP is almost completely silent except for beeps when it transitions between cooking cycles, it's really weird to compare it to my stovetop cooker which always reminded me of a hissing viper ready to lunge and end my life at any moment.
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Jul 18, 2018 18:32
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You can turn off the beeps too.
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Jul 18, 2018 18:47
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Neon Noodle posted:You can turn off the beeps too. gently caress, I forgot all about this!
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Jul 18, 2018 19:04
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