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Shroomie posted:As for fish, ATK's Mediterranean Instant Pot has a handful of fish recipes. I think they have you turn it off and quick release as soon as it reaches pressure. This is supposedly rice + fish at the same time which would be a convenience.
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Apr 22, 2020 03:44
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Here's the recipe! I've been doing 4 minutes, a single fish fillet, and sauteing kale then tossing it in at the end. I've also omitted the dried mushrooms, cause ew. Threw curry powder and garlic powder in this time cause I gotta use up these spices and get better ones  Suspect Bucket posted:Little less then a cup rinsed Jasmine rice This recipe is how you do it! VVVVVVVVVVV Johnny Truant fucked around with this message at 03:57 on Apr 22, 2020 |
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Apr 22, 2020 03:53
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I don't see how you could do rice and fish together without one of them being overcooked or undercooked.
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Apr 22, 2020 03:53
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Hmmm, I've been doing rice for 8 min, didn't realize you do it in 3. I'll try it tomorrow. edit; went 4 minutes + natural release and it was perfect. I'm even more impressed with the IP. wormil fucked around with this message at 23:34 on Apr 22, 2020 |
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Apr 22, 2020 08:40
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Anyone had good experiences with PC biryani? Followed the twosleevers recipe and the first time I ended up with the water coming nowhere near covering the rice so I ended up with hard undercooked but somehow still sludgy rice, the second time I added a little more water and am currently chowing down on tasty biryani flavored congee.
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May 4, 2020 07:57
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AnonSpore posted:Anyone had good experiences with PC biryani? Followed the twosleevers recipe and the first time I ended up with the water coming nowhere near covering the rice so I ended up with hard undercooked but somehow still sludgy rice, the second time I added a little more water and am currently chowing down on tasty biryani flavored congee. OK, so couple of notes to consider with biriyani: - Even if the recipe doesn't specify, try to find what's called "white sella" or parboiled basmati rice. Reason is that raw rice is too delicate to be handled enough for the spices and other junk to combine with the rice, and will either be undercooked and hard in the middle, or porridge. Avoid what's called "golden sella" basmati. You don't want them to have parboiled it so long that the grains turn golden in colour, but you also don't want to use raw rice. - Soak the rice. Seriously. Even if you only have time to soak it for like 15 minutes, it'll help the results tremendously. - Pasta method. You want extremely separate grains that are still cooked through, but not at all clumpy or sticky. Again, remember that bit about needing to work it so that it combines with all the stuff? Also, you don't want to cook the rice all the way through. You want it juuuuuuuuust this side of al dente, because it's meant to complete cooking in the oven with all the other stuff you add. You also don't want to just throw rice and other ingredients together, and try to cook the rice in the gravy (can't think of another word for the surrounding flavouring). - IDK how it would work in a pressure cooker, but the reason that Indians use it for biriyani is because most Indian homes don't have an oven, and you're trying to replicate that indirect heat that slowly finishes the rice to perfection while giving it enough time to absorb the flavours of the spices and junk. If you do have access to an oven, by all means use it! Layer the cooked rice with the other ingredients in alternating layers. Cover tightly with foil. Traditionally, it'd be made in a clay pot with coals and such, but you can use a dutch oven or a casserole dish. and it'll come out perfectly fine. The key is to make sure it's tightly covered. - Heave that sucker in the oven for like 45 minutes to an hour, depending on how long the recipe calls for it. and then let it sit and steam for like 10 minutes out of the oven before you serve. -
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May 4, 2020 13:51
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[Edit: I'm a loving idiot and should really wake up before posting. biryani!=basmati.]AnonSpore posted:Anyone had good experiences with PC biryani? Followed the twosleevers recipe and the first time I ended up with the water coming nowhere near covering the rice so I ended up with hard undercooked but somehow still sludgy rice, the second time I added a little more water and am currently chowing down on tasty biryani flavored congee. dino's response seems way more informed that mine, but I just used this guideline last night and it seemed to come out well? 6 minutes high pressure, 10 minute natural release. I put a little bit of ghee in with it. https://www.pressurecookrecipes.com/instant-pot-basmati-rice/ Internet Explorer fucked around with this message at 21:09 on May 4, 2020 |
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May 4, 2020 15:22
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I tried the two sleever biryani recipe and it came out okay. I tried switching stuff out though and it totally came out like mush. If I can just make biryani in an oven that sounds great.
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May 4, 2020 20:02
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Yeah I use the pc for convenience so this sounds like it's defeating the purpose of that. Thanks for the tips, I'll look into putting my Dutch oven to use.
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May 4, 2020 21:41
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FISHRICE RULES OK The trick is to rinse the heck out of the rice. If you have the luxury of soaking the rice, you can cook it 2min high pressure, 10min natural release. You can use less water if you're not using mushrooms, a cup of water to a cup of well washed basmati is fine. Basmati and Jasmine are interchangeable in this recipe, use whatever. Suspect Bucket fucked around with this message at 03:09 on May 8, 2020 |
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May 8, 2020 03:03
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you put the fish and the rice in? like what kind of fish?
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May 8, 2020 04:57
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barkbell posted:you put the fish and the rice in? like what kind of fish? Frozen salmon fillets. STILL FROZEN. It's magic/sufficiently advanced science indistinguishable from magic. You don't have to put the rack in, let the fillets sit right on top of the rice. The rice soaks up the drippings. Oh yeah, and w/r/t biryani, I've made it four times so far, every time better then the last. Cook your meat and onions, don't overdo it on the spices in the bottom, because they burn and your ip will turn off. If you pre-soak the rice, it only needs two minutes under pressure, then a long natural release. That's gotten me perfect rice and meat every time. It's super easy one pot biryani. Eat with raita and lemon. 
Suspect Bucket fucked around with this message at 02:09 on May 10, 2020 |
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May 8, 2020 17:05
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Yeah we've been using tilapia filets and it's  Haven't been washing the rice though, guess I'll try that next time. I haven't found a great way to wash rice, any tips?
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May 8, 2020 18:45
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use water, hth put rice in a bowl, add water, rub with hands, and then drain off rinse water and add fresh water
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May 8, 2020 19:57
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BraveUlysses posted:use water, hth This exactly. I cheat and put the rice in a wire mesh strainer in a bowl of water, stir vigorously with my fingers, lift, give it a quick rinse and done. It's surprising how milky the water is after washing the rice.
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May 8, 2020 22:13
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wormil posted:This exactly. I cheat and put the rice in a wire mesh strainer in a bowl of water, stir vigorously with my fingers, lift, give it a quick rinse and done. It's surprising how milky the water is after washing the rice. Yeah I've been placing our oil spatter guard thing over a bowl and doing it that way, may have to just buy an actual strainer.
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May 8, 2020 22:50
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you dont need a strainer at all, just swish it around in a bowl and drain off as much water as you can
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May 8, 2020 23:20
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Old rear end wire mesh strainer. I just like how it's a bit less claggy and sticky after cooking when it's been rinsed.
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May 8, 2020 23:25
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I have a mesh strainer and bowl that happen to fit together but I've done it with just a bowl. I also have one of those plastic Japanese rice rinsing bowls, they suck rear end because the holes are just big enough so that rice gets stuck in them.
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May 9, 2020 02:50
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BraveUlysses posted:you dont need a strainer at all, just swish it around in a bowl and drain off as much water as you can this, less cleaning afterwards
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May 9, 2020 07:53
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Yeah grains just stay on the bottom since they're uncooked and it's surprisingly easy just to drain off most of the water from the pot you're cooking in by just tilting it. I used to wash lentils with a strainer but after seeing a few videos of people just using one pot I tried it and it's super convenient.
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May 9, 2020 17:10
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I;m thinking about thos Beans Specifically thos dried Beans; despite owning an IP for a few years now, I’ve always used canned beans in recipes since that’s what they always call for. Well, recently I tried a recipe which cooked from dry and, uh, gently caress they were both good and easy as hell. Are there any rules of thumb about adapting recipes that call for canned beans to dried? Specifically red kidney beans - this is the recipe I’m trying to make: https://www.pressurecookrecipes.com/instant-pot-chili/ I’d prefer to just dump a bunch of beans straight from the bag into the pot, but I’m fine soaking overnight if that’s the easiest way.
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Jun 7, 2020 19:39
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you can presoak them if you want but you dont have to, they'll take a bit longer under pressure to cook if you dont soak. so for that recipe, cook the beans however you want and then drain, then make the chili recipe exactly the way you would with canned beans. https://instantpot.com/instantpot-cooking-time/#tab-id-3
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Jun 7, 2020 20:20
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I soak beans because I like the texture better, ymmv. My latest craze is IP potatoes. I fill it up, add a cup of water, set for 14 minutes, natural release, and then I have a bunch of potatoes that are cooked and I can do whatever I want with him. I can oil and put them in the oven to crisp the skin, eat them as it is, smash or mash them, slice and fry. Last week I made two batches, filled up a big bowl with cooked potatoes and put them in the fridge and we snacked on them all week.
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Jun 7, 2020 20:31
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My silicon ring for the lid smells really bad after making some pungent dishes. I followed the instructions in the manual to deodorize it by pressure cooking a 1:1 mixture of vinegar and water and it didn’t do poo poo.
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Jun 7, 2020 22:42
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I just buy spares and cycle them out/save one for pungent stuff.
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Jun 7, 2020 22:59
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Has anyone actually had their next meal come out tasting faintly of curry due to the ring retaining odors? I've gone curry -> plain white rice plenty of times with no problem
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Jun 7, 2020 23:18
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Clark Nova posted:Has anyone actually had their next meal come out tasting faintly of curry due to the ring retaining odors? I've gone curry -> plain white rice plenty of times with no problem I can tell you from experience that curry to yogurt does not work.
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Jun 8, 2020 00:51
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Kevin DuBrow posted:My silicon ring for the lid smells really bad after making some pungent dishes. I followed the instructions in the manual to deodorize it by pressure cooking a 1:1 mixture of vinegar and water and it didn’t do poo poo. I've made a few Korean dishes, and now the ring smells forever like gochujang. It's so strong that I can smell it whenever I open the cabinet it lives in, even if I'm not getting out the Instant Pot. I'm meticulous about hand-washing the ring as soon as it's cool enough, as well as the lid and filter. I think the silicone just picks up scents and won't let go.
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Jun 8, 2020 00:54
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Kevin DuBrow posted:My silicon ring for the lid smells really bad after making some pungent dishes. I followed the instructions in the manual to deodorize it by pressure cooking a 1:1 mixture of vinegar and water and it didn’t do poo poo. IP suggested putting in a freezer bag with baking soda but I haven't tried it. A 3 pack of extra rings is about $10 on Amazon.
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Jun 8, 2020 05:50
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Kevin DuBrow posted:My silicon ring for the lid smells really bad after making some pungent dishes. I followed the instructions in the manual to deodorize it by pressure cooking a 1:1 mixture of vinegar and water and it didn’t do poo poo. It absorbs smells when it's hot so it takes heat to get rid of them. If you bake the seal in the oven for a while it will release the smells. I don't remember what I used last time, but I think it was around an hour at 300.
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Jun 8, 2020 06:44
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I have 3 rings, one for curry and other savoury dished, one for sweet dishes and cake and one for joghurt, I haven't used the latter yet. Conveniently, the extra rings I bought are red and blue so it's easy to tell them apart. I find that whatever I cooked with the savoury fish ring will impart its aroma onto the ring as the new smell of the day so I just don't bother cleaning it aside from rinsing to make sure nothing sticks to it.
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Jun 8, 2020 06:55
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Committing some light thread necromancy to say that I made the cheesecake effika listed here:effika posted:Nobody had any favorite cheesecake recipes, but I do now! and it's freaking delicious, yo. Thanks effika! Used this (albeit with mixed berries) for the topping.
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Jul 12, 2020 00:02
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I love cheesecake and want to try an IP version but the IP cheesecake pans shot up in price during the pandemic and I'm too stubborn to pay the inflated prices. In other news I made mixed bone broth and used that to make bean soup and my family said it was the best bean soup they've ever tasted. Probably cost less than $5 for the pot of soup, maybe $7 or 8 if I'm being honest.
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Jul 13, 2020 05:35
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I made some pork ribs in my IP. It took a lot longer than I thought because I don’t think they got quite done the first round so I did them again and they care out pretty drat good with little mess.
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Jul 13, 2020 06:03
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Made some chicken stock using the leftovers from a grocery store rotisserie chicken. Pressure cooking for 40 minutes left it tasting like it had been simmering for hours, the flavor was amazing. I wish I knew someone sick so I could give them this life-sustaining liquid. It was so good that I kept stealing spoonfuls, and eventually, instead of putting it all in the fridge like I was planning to, I immediately used some to make egg drop soup.
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Jul 15, 2020 01:52
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Making homemade chicken stock is probably one of the most mind blowing things about an IP. It is so far and away better than anything you can buy.
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Jul 15, 2020 05:34
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Kevin DuBrow posted:
Nothing quite like a mug of fresh stock off the top. My favorite thing to do is make faux pho. Chicken stock simmered with star anise and lemongrass over fresh spinach and leftover spaghetti noodles. Top with chilli garlic, soy sauce, and oyster sauce
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Jul 15, 2020 15:48
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I was able to get the smell out of my sealing ring by leaving it in the sun for a while, so baking it does seem like it might work. I did also just give up and buy separate rings for non-savory recipes though. My curry-scented cheesecake (same recipe linked earlier in this page) was interesting but ultimately a failure.
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Jul 15, 2020 19:35
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My sealing ring always has a strong scent, but I've never had it transmit any smell or flavor into anything I've cooked. Even relatively mild things like chicken stock or potato soup haven't picked up a hint of gochujang, red wine, or cider vinegar (the three most prevalent smells, depending on what I've been cooking lately). I've never done a dessert in the IP; maybe I should pick up a spare ring before I end up with vinegar-flavored pudding.
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Jul 15, 2020 19:50
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