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Neon Noodle posted:You can turn off the beeps too. Holy poo poo how do you do it
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Jul 18, 2018 19:13
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| # ? May 11, 2024 06:36 |
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Unplug it
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Jul 18, 2018 19:17
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hold down the minus button for 5 seconds (hold down + to re-enable)
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Jul 18, 2018 19:42
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Or that
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Jul 18, 2018 20:35
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Walmart has the Lux60 V3 Instant Pot on sale for $50.
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Jul 23, 2018 21:16
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marshalljim posted:Walmart has the Lux60 V3 Instant Pot on sale for $50. No yogurt button. Boooooooo.
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Jul 23, 2018 21:38
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I made bread in my Instant Pot (and oven, granted, but it proofed in the pot). 
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Jul 24, 2018 02:07
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Cool. So like is it good?
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Jul 24, 2018 04:15
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It's got a great crust on it, but it's slightly dense - that might be because my yeast is too old, or I added too much water. Still, I would do it again on a day off/lazy weekend.
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Jul 24, 2018 04:29
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It looks super dense. Let us know if it was the yeast. I'm interested because my wife wants a proving drawer and this could be an easy fix.
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Jul 24, 2018 13:38
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Croatoan posted:It looks super dense. Let us know if it was the yeast. I'm interested because my wife wants a proving drawer and this could be an easy fix. I haven't tried it, but I know a bunch of people who use the IP on yogurt setting as a proofing box for dough to rise.
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Jul 24, 2018 23:27
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Anyone have a IP bolognase recipe they like? I'm trying my hand at homemade pasta this week and I'm thinking that'll be a nice thing to go along with it.
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Jul 28, 2018 20:19
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Matt Zerella posted:Anyone have a IP bolognase recipe they like? I'm trying my hand at homemade pasta this week and I'm thinking that'll be a nice thing to go along with it. I have made and enjoyed this particular recipe a few times, but I've been told in this thread that it's a mere sad shadow of whatever version Kenji published.
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Jul 28, 2018 20:27
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That recipe sounds decent, but you stop and come back to release pressure to add more water and stir. Add colatura di alicisauce, or fish sauce, to this and it sounds really decent.
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Jul 28, 2018 23:02
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Ignoranus posted:I have made and enjoyed this particular recipe a few times, but I've been told in this thread that it's a mere sad shadow of whatever version Kenji published. That's not to say it's a bad recipe or what it produces won't be any good, just that it's really a different thing. Ranter posted:That recipe sounds decent, but you stop and come back to release pressure to add more water and stir. Add colatura di alicisauce, or fish sauce, to this and it sounds really decent.
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Jul 28, 2018 23:25
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Still loving around with baked goods in the Instant Pot. "Low Carb" cheesecake - the crust was just almond meal and melted butter which was meh, but the filling was perfect, just firm enough, and deliciously creamy.   New no-knead bread recipe. This time it's actually fluffy inside with a thick crunchy crust and I'm way happier with it.  
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Jul 30, 2018 02:18
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The cheesecake looks really promising. Do you also put stevia or something to keep it low carb?
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Jul 30, 2018 04:38
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Mu Zeta posted:The cheesecake looks really promising. Do you also put stevia or something to keep it low carb? You can, yeah. I used sugar entirely (1/4 cup) but the recipe suggests doing a half/half combination; they used something called Swerve as their sweetener. Also the crust was just almond meal and butter, although I might try a nut crust next time.
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Jul 30, 2018 19:08
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That bread looks so goddamn good. Is it all in the pot or are you popping it in the oven after raising it in the IP?
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Jul 31, 2018 01:11
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Yak Shaves Dot Com posted:That bread looks so goddamn good. Is it all in the pot or are you popping it in the oven after raising it in the IP? That last loaf was baked off in a Dutch oven; the IP serves as the proofing spot.
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Jul 31, 2018 01:15
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I thought you could only bake bread which has been proofed in an IP, in an airfryer c/d?
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Jul 31, 2018 02:48
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The first loaf I made the recipe had it proofed and then baked in the IP insert itself. The second loaf I proofed then threw it into a cracking hot Dutch oven. That turned out well.
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Jul 31, 2018 04:39
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Looks good. I like the idea of proofing in the IP
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Jul 31, 2018 13:58
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Sehkmet posted:You can, yeah. I used sugar entirely (1/4 cup) but the recipe suggests doing a half/half combination; they used something called Swerve as their sweetener. Also the crust was just almond meal and butter, although I might try a nut crust next time. I'd use Pyure over Swerve... Swerve tastes better when it's powdered. It tends to have a "crunchy" texture unless you do that. Pyure has a better texture and flavor, I found, and doesn't give you that crunchy minty cooling sensation.
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Aug 4, 2018 04:39
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I'd never even heard of Swerve; I just use Splenda if I'm doing reduced sugar bakes. I'll look for the Pyure though.
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Aug 4, 2018 04:56
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does baking with sucralose change considerably when using pure liquid sucralose vs. the mixed ingredient cut-down splenda powder?
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Aug 4, 2018 06:01
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Sehkmet posted:I'd never even heard of Swerve; I just use Splenda if I'm doing reduced sugar bakes. I'll look for the Pyure though. From what my mom has told me the benefit of Swerve is a 1:1 replacement for sugar in baking, and it comes as standard and powdered sugar types. Tried some cookies she made this weekend with it and it wasn't that different from sugar to me.
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Aug 6, 2018 20:49
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I'm going to do osso bucco in the pressure cooker this weekend. My inlaws are coming. This poo poo is going to blow their brains.
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Sep 27, 2018 00:21
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Picked up an instant pot when they were on sale recently and it kind of owns. It's getting cold here and soup/stew season seems like it's going to be fun. 
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Oct 7, 2018 00:33
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angerbeet posted:Picked up an instant pot when they were on sale recently and it kind of owns. It's getting cold here and soup/stew season seems like it's going to be fun. Hell yeah, get you some chuck or short rib and make the hell out of some stew. Buy a chicken, roast it, eat from that & strip the rest of the meat, then put the bones in your pressure cooker with some veggies to make the best stock you've ever had and make chicken noodle soup with the meat. Buy a pork shoulder and make more pulled pork than you can eat in <2 hours. Then buy Indian Instant Pot and make some delicious vegetarian Indian food because holy poo poo that was a lot of meat
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Oct 7, 2018 01:10
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Also, make yogurt if you have the button. Get some 4 oz mason jars, put some compote on the bottom and fill em up when you're done. It owns. This ain't a pressure cooker thing but the instant pot is incredible for it.
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Oct 7, 2018 01:28
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Arcsech posted:Hell yeah, get you some chuck or short rib and make the hell out of some stew. To add to soup chat, you can just put a 3-4 lb. raw chicken in with some veggies and water and have soup in about an hour and a half. We do a lot of chicken tortilla soup as well, and it's so yummy, I want some now.
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Oct 7, 2018 01:34
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The one thing I dislike about the IP is that it retains water too well. Try making beef burgundy using a standard recipe and it's just a watery mess. You have to reduce the liquid significantly afterwards.
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Oct 7, 2018 14:38
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Maybe just use less liquid?
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Oct 7, 2018 17:30
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I still don't recall what kind of beef is best for long, low simmering aside from the obvious ones. Chuck, round, etc. - too similar, I can't remember which is which. That idea about chicken soup via pressure cooking the gently caress out of a chicken is a drat good idea, though...hmmm. Maybe I'll pick up a couple game hens sometime.
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Oct 7, 2018 17:50
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wallaka posted:Maybe just use less liquid? My biggest hurdle has been figuring out how much water to use in recipes. I made apple butter a few weeks back and ended up with apple soup, despite using qlmost no water, and I still haven't been able to get a green chili with any body to it. Still an awesome piece of kitchen gear.
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Oct 7, 2018 18:25
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bengy81 posted:My biggest hurdle has been figuring out how much water to use in recipes. One thing that might help is to go all the way to no added liquid at all. Kenji has a fantastic chicken stew with no liquid added at all, and the consistency is perfect every time. Try that recipe to get some confidence.
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Oct 7, 2018 20:24
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Over time I use less and less water in my IP. Vegetables release a lot of moisture and so do some meats. A lot of IP recipes on blogs are apparently slow cooker or stovetop recipes where someone shortened the cooking time but didn't reduce the liquid amount.
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Oct 7, 2018 22:35
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bengy81 posted:To add to soup chat, you can just put a 3-4 lb. raw chicken in with some veggies and water and have soup in about an hour and a half. About how long does it keep in the fridge? Could I make it Sunday (for lunches in the week) and have it still be edible Friday?
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Oct 8, 2018 02:02
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QuarkMartial posted:About how long does it keep in the fridge? Could I make it Sunday (for lunches in the week) and have it still be edible Friday? Almost certainly. I grill chicken on Sunday and eat it Mon through Thur. I imagine the salt in the soup would help keep it an extra day. If not, hey, Friday cheat day. 
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