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Snowy posted:Would I be missing out on much by buying this In my personal experience you're looking at using Manual, Rice, and Saute. Everything else is extra buttons. 
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Nov 23, 2018 20:30
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half price 8qt
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Thanks guys, I got it  finally replacing a 6 qt and maybe now I’ll end up with a decent amount of leftovers!
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Nov 23, 2018 23:46
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Has anybody made congee/jook in an IP with the porridge setting? With the cold weather upon us I've been making more congee; if the IP can simplify it well... 
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Nov 27, 2018 13:44
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No but I've made congee in a normal pressure cooker.
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Nov 27, 2018 15:29
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H110Hawk posted:In my personal experience you're looking at using Manual, Rice, and Saute. Everything else is extra buttons. poverty goat fucked around with this message at 15:41 on Nov 27, 2018 |
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Nov 27, 2018 15:35
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TychoCelchuuu posted:No but I've made congee in a normal pressure cooker. Nice! I'm gonna look into what exactly the porridge setting does, but a quick google search led me to three trustworthy looking IP congee recipes. 
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Nov 27, 2018 16:26
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poverty goat posted:As far as I can tell the the manual/porridge/multigrain buttons produce the same cup of steel cut oatmeal in the same time. The yogurt button is cool too though, if only because it will scald milk for you without scorching it or boiling over (you can also make the scalded milk into yogurt if you want) I hadn't thought of that. I have nearly zero interest in making yogurt (it's currently negative) but scalding milk is the first step in hot chocolate recipes. Normally I just get impatient on the stove. As the kids/cousins grow up making hot chocolate in bulk like this would be amazing.
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Nov 27, 2018 19:34
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I make yogurt now just because it's easy with the IP and I'm happy to throw away less little plastic cups but it's not a life-changing upgrade over storebought plain yogurt or anything
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Nov 27, 2018 20:36
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poverty goat posted:I make yogurt now just because it's easy with the IP and I'm happy to throw away less little plastic cups but it's not a life-changing upgrade over storebought plain yogurt or anything I hate "tart" or firm yogurt with an undying passion. I've had some super smooth creamy sweet yogurt at a little B&B in KY which I actually liked, but we were on such a short time crunch I didn't have time to ask the owner how it was made. I assume it involved a lot of sugar and could have otherwise passed as frozen yogurt/ice cream had it been frozen. It wasn't whipped cream.
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Nov 27, 2018 21:58
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H110Hawk posted:I hate "tart" or firm yogurt with an undying passion. I've had some super smooth creamy sweet yogurt at a little B&B in KY which I actually liked, but we were on such a short time crunch I didn't have time to ask the owner how it was made. I assume it involved a lot of sugar and could have otherwise passed as frozen yogurt/ice cream had it been frozen. It wasn't whipped cream. Firmness and tartness are both directly related to time spent at temperature so you can dial this in, and homemade will generally be sweeter and less firm than storebought. But you can and should sweeten it to taste with honey/preserves and add fruit, nuts, cereal and stuff to make it awesome. You don't have to eat it plain just because there's no fruit on the bottom poverty goat fucked around with this message at 00:21 on Nov 28, 2018 |
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Nov 27, 2018 22:18
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poverty goat posted:Firmness and tartness are both directly related to time spent at temperature so you can dial this in, and homemade will be sweeter and less firm than storebought. But you can and should sweeten it to taste with honey/preserves and add fruit, nuts, cereal and stuff to make it awesome. You don't have to eat it plain just because there's no fruit on the bottom Interesting. I've never looked into it. As far as I know it was "plain" as part of a parfait, and taking a bite of just the yogurt it actually was good.
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Nov 27, 2018 23:25
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https://www.foxvalleyfoodie.com/instant-pot-bbq-pulled-pork/ this recipe says to pressure cook for 90 minutes, that seems like a long time, is that correct?
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Nov 28, 2018 01:07
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Seems fine. I've done Kalua pork from NomNomPaleo and it takes the same amount of time.
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Nov 28, 2018 06:43
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Doorknob Slobber posted:https://www.foxvalleyfoodie.com/instant-pot-bbq-pulled-pork/ Yes. Edit, learned the hard way, through experience. Almost every pulled pork recipe has ridiculous times like 30 minutes or 50 minutes but the pork will be too tough to pull apart. It needs the 90 minutes. wormil fucked around with this message at 01:16 on Nov 29, 2018 |
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Nov 28, 2018 23:39
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For things like pulled pork, what matters for the texture is not just the temperature it hits, but how long it stays at that temperature. I'm sure Kenji has written it up somewhere, but tl;dr it takes awhile
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Nov 29, 2018 00:22
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i like nice words
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Can yogurt be made in a regular pressure cooker, or is that an IP only deal?
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Nov 29, 2018 02:30
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QuarkMartial posted:Can yogurt be made in a regular pressure cooker, or is that an IP only deal? I'm sure you could, but you really don't need a pressure cooker for yogurt at all. Steps to make yogurt: 1. Heat milk to 180-200 degrees Fahrenheit (call it 83-93 Celsius) and keep it there for around 10 minutes minimum to kill whatever might be living in the milk. 2. Cool the milk to about 110F / 43.5C. 3. Add yogurt cultures (2T of yogurt with live cultures, from the previous batch or from Chobani or whatever). 4. Hold the milk at that temperature overnight (8-12 hours). 5. Strain the yogurt. I used to do this with the sous vide rig - I had the milk in a plastic container that would stand up to 185, then cool it in the sink, then back to the sous vide setup at 110 overnight. The instant pot or other pressure cooker is an inferior way to make yogurt, imo. EDIT: but, considering what thread this is, here's a recipe for an electric pressure cooker that is not an Instant Pot with a yogurt button: https://www.theferventmama.com/pressure-cooker-yogurt/
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Nov 29, 2018 03:41
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The IP has a yogurt mode which handles steps 1 and 4 (without using pressure at all)
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Nov 29, 2018 03:49
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poverty goat posted:The IP has a yogurt mode which handles steps 1 and 4 (without using pressure at all). Thanks - I couldn't remember exactly which steps that IP handled; I have a model without the yogurt button.
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Nov 29, 2018 03:51
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wormil posted:Yes. Just this past weekend I cubed, browned, and pressure cooked a 5 lb. boneless pork shoulder to eat with some bok choy. I only cooked it for 60 minutes followed by a natural release, and it was extremely soft and shreddable after just one hour. In fact, I was a bit disappointed by how soft it was - 90 minutes would have turned it into a paste. Might be because I chopped it into cubes first, or that I use a stainless stovetop model that may have a little higher pressure than an Instant Pot, but YMMV.
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Nov 29, 2018 15:13
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Yeah, if you're doing a whole pork shoulder that's just cut up enough to fit in the pot, you'll probably need all that time to make it tender.
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Nov 29, 2018 15:28
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The Midniter posted:Just this past weekend I cubed, browned, and pressure cooked a 5 lb. boneless pork shoulder to eat with some bok choy. I only cooked it for 60 minutes followed by a natural release, and it was extremely soft and shreddable after just one hour. In fact, I was a bit disappointed by how soft it was - 90 minutes would have turned it into a paste. Might be because I chopped it into cubes first, or that I use a stainless stovetop model that may have a little higher pressure than an Instant Pot, but YMMV. Yeah I almost added, "Cut into pieces if in a hurry and you want it done faster." Obviously higher pressure will cook faster. But a whole shoulder in an IP will take 90 min.
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Nov 29, 2018 18:24
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I forgot some vital info. If you're going to make yogurt in an instant pot, remove the rubber ring first. It probably still smells a bit of chilli and that will flavor your yogurt just enough to make you think you're going crazy imagining it.
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Nov 30, 2018 16:30
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poverty goat posted:I forgot some vital info. If you're going to make yogurt in an instant pot, remove the rubber ring first. It probably still smells a bit of chilli and that will flavor your yogurt just enough to make you think you're going crazy imagining it. Also get the red and blue extra ones so that you can mistakenly make chili with both instead of saving the blue one for light flavors.
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Nov 30, 2018 16:31
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H110Hawk posted:Also get the red and blue extra ones so that you can mistakenly make chili with both instead of saving the blue one for light flavors. I didn’t know they existed. Are there other accessories I should be using?
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Nov 30, 2018 18:12
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I can always smell the last dish I cooked on that gasket, and it's never flavored anything I've made next, including white rice, but otoh yogurt is going to be in there a looooong time
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Nov 30, 2018 18:17
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Snowy posted:I didn’t know they existed. Are there other accessories I should be using? We bought some silicone gloves so we could reach in and grab things with impunity but those color coded rings are the only ones I would suggest everyone get.
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Nov 30, 2018 18:52
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Try cleaning the ring with Windex, followed by a trip through the dishwasher. Not foolproof but works better than just soap and water. Also that little metal cover inside the lid pulls off so you can clean around the valve. I'm kinda ashamed but didn't realize that right away.
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Nov 30, 2018 19:44
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Wirecutter has a very useful blog post about cleaning smelly silicone cookware tl;dr: Preheat oven to 250 f and wash the item to get rid of oils and stuck on food items. Make sure the item is fully silicone or heatproof. Stick it in the oven for about 20 minutes and then take it out to sniff. If it's still smelly, stick it back in for another 10 mins. Repeat until the smell is gone.
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Dec 1, 2018 23:48
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sam16 posted:Wirecutter has a very useful blog post about cleaning smelly silicone cookware Gonna try this out. My IP ring smells like a thousand meals, all delicious.
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Dec 2, 2018 17:13
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After seeing so many people rave about it, I tried Kenji's columbian chicken stew. Used "fire roasted" canned tomatoes, don't know how much of a difference that made. Also forgot the onion Still really tasty. The potatoes, which I cut on the small side of the recipe's recommended range, got pretty soft; I'd probably cut 'em bigger next time.
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Dec 3, 2018 10:40
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I have made my first pressure cooker beans. Texture was good, flavor was not. I'm guessing at least part of the blandness was the fact that it doesn't boil off any of the cooking liquid. How much should I be reducing my liquid by from a regular recipe? Half? I'm starting with dry beans here.
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Dec 4, 2018 01:44
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I use the cold start method for yogurt in the ip. Ultrapasturized/ultrafiltered milk, 2 tbsp of yogurt and a small can of condensed milk, whisk. 8 hours in the IP, overnight in the fridge. Then I stir it up and put it into 4 oz mason jars. If I'm feeling frisky I'll put some compote on the bottom but usually I just enjoy it with peanut butter granola and strawberries.
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Dec 4, 2018 02:08
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Grand Fromage posted:I have made my first pressure cooker beans. Texture was good, flavor was not. I'm guessing at least part of the blandness was the fact that it doesn't boil off any of the cooking liquid. How much should I be reducing my liquid by from a regular recipe? Half? I'm starting with dry beans here. What kind of beans we talking here? Beans can take awhile to figure out and each kind requires different amounts of time. For a party I made my best pinto beans ever a month ago, sauteing onion and bacon helped with flavor but what took it to the next level was adding lard on top right before sealing it up. It was a game changer. Timing wise it always takes longer than expected and you have to figure out liquid. Salt after cooking for taste DangerZoneDelux fucked around with this message at 05:23 on Dec 4, 2018 |
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Dec 4, 2018 04:42
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With beans, and a lot of things really, after pressure cooking usually run it on saute with the lid off and reduce it a little after the actual cooking. That's when add any herbs epazote/cilantro/oregano etc too.
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Dec 4, 2018 05:08
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Just standard frijoles de la olla. https://www.mexicoinmykitchen.com/mexican-beans-recipe/ I used pinto beans, which might have been part of it too. I didn't have access to pinto beans in Asia so I always used kidneys when I did this one the stovetop. Was always great despite only having a few ingredients. This time was bland city.
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Dec 4, 2018 05:45
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Cooking the beans in stock instead of water will cure the blandness. Salt to taste then stir in a slab of butter. Starch in the water should bind the butter especially if you mash some of the beans. I don't reduce mine because my youngest daughter loves the 'soup' part and eats most of that. If you just want beans and no soup, drain it I guess. Here is a delicious bean soup recipe that is served everyday in the Senate. https://www.senate.gov/reference/reference_item/bean_soup.htm I heard the recipe differently, 3-4 onions to 2# beans, and that's how I've made it. And I use chicken broth instead of water.
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Dec 4, 2018 09:28
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I did use stock this time, actually. Usually I just use water, that recipe doesn't need any stock. Was a surprise to me too the first time.
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Dec 4, 2018 18:21
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Then it's probably bad beans or you didn't season, something hard to diagnose over the internet. And all soups need stock, don't let them tell you otherwise.
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Dec 4, 2018 18:58
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So back to my actual question, there's really no need to reduce initial liquid in a pressure cooker recipe even though nothing boils off? E: Just going to run a  test batch while I still have the same bag of beans and remember what I did yesterday. Can refry the whole lot to save it if it doesn't turn out well.
Grand Fromage fucked around with this message at 19:19 on Dec 4, 2018 |
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Dec 4, 2018 19:03
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