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wormil posted:There is a water volume to bone weight ratio in the CIA textbook but what I do is pack the pot with bones up to the line, including a couple of feet, then fill with water to the line, and go. As said above, you can always reduce it but I almost never do. 30 minute simmer will reduce it down a fair bit. Probably not the right way but it gets the job done. Didn't know MbS posted here edit: uh for content, I got the duo on sale to replace my old electric pressure cooker and I'm excited to make yogurt big black turnout fucked around with this message at 01:45 on Dec 5, 2019 |
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Dec 5, 2019 01:39
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Is there a good chicken adobo-like recipe except in stew form rather than just stuff-chicken-boils-in turn? Water + vinegar + whole spices floating around ain’t very appetizing, but I love the flavor.
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Dec 5, 2019 04:42
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LOL, my post did sound weird. CIA = Culinary Institute of America. Probably works either way though.
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Dec 5, 2019 05:10
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Dec 5, 2019 05:50
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big black turnout posted:Didn't know MbS posted here I make Greek yogurt weekly in the Instant Pot (making some right now). It is so easy, and if you get some rennet, you can make skyr, which is even better.
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Dec 7, 2019 22:55
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I made the famous Butter Chicken recipe as my first dish in my 8qt in Fridag. Everybody was like "did you order this"? I tasted just like in the restaurants (in a good way).
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Dec 8, 2019 01:21
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dinahmoe posted:I make Greek yogurt weekly in the Instant Pot (making some right now). It is so easy, and if you get some rennet, you can make skyr, which is even better. Oh hell yeah, I've been thinking about getting some rennet to try my hand at making simple cheeses so this is just another excuse
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Dec 8, 2019 02:32
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Hopper posted:I made the famous Butter Chicken recipe as my first dish in my 8qt in Fridag. Everybody was like "did you order this"? I tasted just like in the restaurants (in a good way). The 2 sleever's one? I really have to try that one of these days.
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Dec 8, 2019 02:48
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SpannerX posted:The 2 sleever's one? I really have to try that one of these days. This one: https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot I heard about this lady and googled to find the original butter chicken recipe. That is what I came up with. Edit: Yeah seems to be the same. Hopper fucked around with this message at 09:35 on Dec 8, 2019 |
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Dec 8, 2019 09:32
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Hopper posted:This one: https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot I have to try it out, I love indian food, and if it's quick and easy, it'll be on the menu all the time.
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Dec 8, 2019 14:08
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SpannerX posted:I have to try it out, I love indian food, and if it's quick and easy, it'll be on the menu all the time. This is exciting. I just got an Instant Pot, will need to try this.
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Dec 8, 2019 22:37
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SpannerX posted:I have to try it out, I love indian food, and if it's quick and easy, it'll be on the menu all the time. She has a cookbook of nothing but instant pot indian recipes I am tempted to pick up.
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Dec 8, 2019 22:45
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There is an kindle unlimited 3 month trial right now and the book is on unlimited, see if you like it. Edit: as my second dish ever, I made deer goulash today, it was amazing and took only 25 minutes under pressure +buildup.
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Dec 8, 2019 23:20
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Nephzinho posted:She has a cookbook of nothing but instant pot indian recipes I am tempted to pick up. Heh, I have it, just haven't used it yet. I mostly do pulled pork, stock, and baked beans in my IP.  (It's worth it just for those 3 things alone).
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Dec 9, 2019 00:31
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Hopper posted:This one: https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot
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Dec 9, 2019 00:33
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SpannerX posted:Heh, I have it, just haven't used it yet. I mostly do pulled pork, stock, and baked beans in my IP. I got an on sale pot to replace a lovely old small crockpot after my good one got curbed. Pretty much intended to use it for stock, pulled pork, and pot roasts as a glorified crockpot, but starting to actually think about doing real things in it.
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Dec 9, 2019 01:42
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Hopper posted:This one: https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot quote:6. Remove half of the sauce and freeze it for later, or refrigerate for as long as three days. Is the idea here that you just use half the total sauce and the other half gets used for a meal later? I can't parse if this is 'to make ahead of time' instructions or splitting the pot.
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Dec 9, 2019 02:14
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I think that is because you need enough liquid in the instant pot and that means too much sauce, but I doubled the recipe for the bigger IP and while there is a lot of sauce, it is not like you can't serve it like that. You could always add more meat, maybe add 1/3 of the meat total again. But I'd try it first, I don't think it is a big deal.
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Dec 9, 2019 07:55
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Hopper posted:I think that is because you need enough liquid in the instant pot and that means too much sauce, but I doubled the recipe for the bigger IP and while there is a lot of sauce, it is not like you can't serve it like that. I assumed it was because of the fairly standard sized tomato cans and not having to find something smaller or figuring out how to "split" the tomato/liquid inside. But I tend to just add a little more chicken to the pot and it works out anyway (largely because I could just eat sauce on rice and be happy). Anyone with access to that book can comment if any other recipes are as good as this one?
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Dec 9, 2019 18:01
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I have added the eBook to my kindle on the weekend but not cooked anything yet, so I can't say.
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Dec 9, 2019 18:37
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I've made two bean recipes at this point using dried and soaked beans and both times they've come out undercooked. Does anyone have a good vegetarian bean related recipe they'd recommend?
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Dec 9, 2019 19:35
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vlad3217 posted:I've made two bean recipes at this point using dried and soaked beans and both times they've come out undercooked. Does anyone have a good vegetarian bean related recipe they'd recommend? How long are you cooking the beans for at high pressure?
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Dec 9, 2019 19:44
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vlad3217 posted:I've made two bean recipes at this point using dried and soaked beans and both times they've come out undercooked. Does anyone have a good vegetarian bean related recipe they'd recommend? I've a stovetop cooker, but when that happens I just put the top back on, repressurize, then cook for another 10 minutes or so. Usually does the trick. (I mentione stovetop as I'm not sure how quickly the instantpots can get back to pressure, mine's pretty quick). EDIT: oh also! I try and avoid adding too much acid before the beans are soft, and make sure you salt!
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Dec 9, 2019 23:37
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THS posted:How long are you cooking the beans for at high pressure? I think it was at least 25-30? If have to find the actual recipes. This was after an overnight soak in both cases. Carillon posted:I've a stovetop cooker, but when that happens I just put the top back on, repressurize, then cook for another 10 minutes or so. Usually does the trick. (I mentione stovetop as I'm not sure how quickly the instantpots can get back to pressure, mine's pretty quick). Yeah repressurizing is possible but annoying if I thought dinner was almost ready and now I have to wait another 20+ minutes
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Dec 9, 2019 23:46
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20-25 min should be long enough for most normal sized, unsoaked beans. maybe the beans you have are old and very dry? that can definitely make them take extra long.
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Dec 9, 2019 23:56
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i always cook my dried beans for 50 minutes, 20-30 is way too low in my experience. i see that number in a lot of recipes and i don’t think it’s right, that or other people have far fresher beans than i do and yeah don’t add tomato or anything acidic in the beginning
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Dec 10, 2019 02:25
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I prefer soaked beans but dry beans take 35 minutes in my IP. They're edible in 30 minutes but I like softer beans.
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Dec 10, 2019 02:44
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Yeah I've never had success with 25-30 minutes, even when I tried those fancy rancho gordo beans straight from them being shipped, to get them creamy I needed closer to 45.
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Dec 10, 2019 18:45
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Carillon posted:Yeah I've never had success with 25-30 minutes, even when I tried those fancy rancho gordo beans straight from them being shipped, to get them creamy I needed closer to 45. Idk, I've cooked some rancho Gordo beans from dry on the stovetop in 45 minutes and they were almost falling apart. Worth remembering is that you should actually cook them a little softer than you think. They firm up in the fridge.
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Dec 11, 2019 12:46
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I’ve heard often that you shouldn’t add salt to your beans until they’re cooked. It results in undercooked beans if you salt them too soon! I did dried, unsoaked chickpeas in my IP for 60 minutes on high + natural release. Long time but hey, that’s dried beans for ya. Came out great for hummus!
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Dec 11, 2019 14:20
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spatula posted:I’ve heard often that you shouldn’t add salt to your beans until they’re cooked. It results in undercooked beans if you salt them too soon! you should definitely salt your beans from the beginning, only acidic stuff has a negative effect. see: Serious Eats
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Dec 11, 2019 14:34
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Thank you all for bean guidance, I will report back next time I attempt beans.
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Dec 14, 2019 04:49
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I've tried IP mac and cheese and enjoyed them, but want to put it to the thread: anyone have any instant pot mac and cheese recipes they really love?
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Dec 14, 2019 07:41
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Paracaidas posted:I've tried IP mac and cheese and enjoyed them, but want to put it to the thread: anyone have any instant pot mac and cheese recipes they really love? If I have to IP mac and cheese, I'll go with Dad Cooks Dinner. https://www.dadcooksdinner.com/pressure-cooker-macaroni-and-cheese/ Otherwise the stove top skillet and evaporated milk/sodium citrate method is just as fast.
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Dec 14, 2019 13:40
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Really like this one - https://thesaltymarshmallow.com/instant-pot-mac-and-cheese/
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Dec 14, 2019 15:21
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Internet Explorer posted:Really like this one - https://thesaltymarshmallow.com/instant-pot-mac-and-cheese/ This sent me into an IP rabbit hole and I came out with cowboy beans that are definitely getting made tonight: https://spicysouthernkitchen.com/instant-pot-cowboy-beans/
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Dec 14, 2019 16:46
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Appreciate the recipes! Stovetop/kitchen space was at a premium so being able to cook it from another room was a lifesaver.
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Dec 17, 2019 13:32
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Cowboy beans: Ease: 8/10 Taste:9/10 Farts: 10/10
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Dec 17, 2019 17:54
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Haven't really used the instant pot I got much as a gift yet, but I am chronically depressed and tend to make the laziest options possible. If I was just to throw rice, a chicken breast, and some frozen vegetables together in the instant pot, would I need to cook any of them separately first, and how do I determine how much water to use?
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Dec 19, 2019 03:41
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If you're going to do that, just make the five ingredient chicken soup/stew
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Dec 19, 2019 03:49
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