|
I make this same thing, except it's peanutbutter on oat bread with cherry jelly. A peanut butter jelly, you might say.
|
#
¿
Jan 26, 2017 02:35
|
|
|
|
| # ¿ Apr 28, 2024 21:59 |
|
|
Johnny Truant posted:Haven't gotten one (yet), but wanted to pop in and say a group in my lab uses an Instant Pot for immunohistochemistry, I just saw it on a bench right next to my office I figure if you need a cheap, reliable way to keep temps without needing to be hyper-exact, you cant beat an instant pot. I'm actually wondering if you could turn one into a still.... edit: Even better, I've just found out that with the instant pot, we find ourselves with a spare old pressure cooker! NileRed is my fav science boi https://www.youtube.com/watch?v=m2DfCr2Qsx0 Suspect Bucket fucked around with this message at 23:46 on Nov 10, 2017 |
|
#
¿
Nov 10, 2017 23:39
|
|
|
wormil posted:My black people market doesn't sell them either but my yellow people market does. My brown markets don't carry them, and only one of the yellow people markets do. Oh, the ultra white market has them sometimes, but you have to preorder and hope someone wants their whole bird sans-feet. Very annoying.
|
|
#
¿
Dec 16, 2018 16:03
|
|
|
You don't need pressure for paneer, just generally accurate heating. In my experience making it, it's best to keep an eye on it while it curdles.
|
|
#
¿
Feb 6, 2019 00:17
|
|
|
poverty goat posted:The Instant Pot Authorized indian cookbook I got for christmas says you get more paneer out of it if you PC, but I'm skeptical. I was surprised they didn't just tell you to boil the milk in yogurt mode and do it the normal way I suppose the reasoning is that you get more heat, less scalding. But given enough time and enough, but not an excess of, acid, anything animal milk will cheese.
|
|
#
¿
Feb 6, 2019 01:44
|
|
|
Skyarb posted:Alright I am a brand new owner of an intantpot ultra 6Qt. Little less then a cup rinsed Jasmine rice 1.25 cups Water Tablespoon Butter 2 frozen 4oz fish fillets (I use the Atlantic salmon from Whole Foods) Salt Dried mushrooms and/or sun-dried tomatoes (more water if using lots) Chives (dried or fresh is fine) Fresh spinach Rinse Jasmine rice well and put in pot with water, butter, and chopped bite size dried stuff. Coat FROZEN fillets with a heavy pinch of salt and chopped chives. Place fillets skin down on top of rice. Set IP to HIGH, manual 3 minutes. Let manual release for 10 minutes. Plate hot rice over fresh spinach, let spinach wilt. Serves 2. Our favorite "gently caress it, I am tired, this is filling, somewhat healthy, and quick." Suspect Bucket fucked around with this message at 17:28 on Oct 25, 2019 |
|
#
¿
Oct 25, 2019 17:16
|
|
|
effika posted:Speaking of stock, I made a 5lb chicken in my 6qt InstantPot, and threw the carcass right back in for stock with veggie trimmings. Next time save more money and just use chicken thighs. White meat gets all tough and dry and gross when you cook it so long. Thighs are dummy thicc and don't care how you cook them because they are always delicious.
|
|
#
¿
Nov 29, 2019 20:23
|
|
|
wormil posted:I don't know if chook is a typo or slang but it hilariously sounds like a slur for chicken. Also chicken thighs for life yo. It is a nickname for Chickens, yes. Martha! There's a goanna in the chooks again! Bloody hell we'll have no eggs for a week.
|
|
#
¿
Nov 30, 2019 00:24
|
|
|
RICECHAT I find that 3 minutes, natural release does me perfect. I do 3/4cup rinsed rice to 1cup water. Put a frozen fish fillet on top of the rice to cook and you have fish rice. I posted the recipe before, it's amazing and stupid easy fast and delicious. Make fish rice. I'm making fish rice tonight.
|
|
#
¿
Dec 19, 2019 23:20
|
|
|
empty whippet box posted:I have a pork shoulder roast in my pressure cooker and we turned it on to cook and it just sat there for like 30 minutes and said 'BURN FOOD' without ever coming up to pressure and I don't know what to do. Can anyone help me? How much liquid is in there? Edit: oh what the gently caress mobile, there's a whole nother page of responses.
|
|
#
¿
Jan 9, 2020 17:31
|
|
|
mentalcontempt posted:Thanks to whoever posted the “fish rice” recipe earlier. I went with an even lazier version (just rice, salmon, and seasoning) and it’s very tasty and easy. It’s a new go-to recipe for when I’m hungry and lazy. FISH RICE RULES YOU ARE WELCOME Actually I found a fun adjustment, if you soak the basmati in cool/cold water like 2 hours ahead of time, you only need to pressure cook for 2 minutes, the fish comes out much better/ less overcooked. But if you don't have that luxury of time, 3min is fine, the fish just gets to the 'canned' texture. \/\/\/ Eagle eyed readers will note that my IP water/rice ratio waffles a bit between 3/4 to 1, to 1.25/1, but that depends on if you're using dried stuff that needs rehydrating. Just make sure you rinse it. Jasmine or Basmati, any long grain rice is fine. It's fish rice, not fine dining. I also stopped using Atlantic salmon, I stick to wild caught pacific sockeye, you get HUGE 6-8oz vaccum sealed fillets at Costco for less then Whole Foods \/\/\/ angerbeet posted:There is also scromboid poisoning which is like an allergic reaction but not actually an allergic reaction, rather a collection of histadine which is converted by your treacherous body into histamine. It's more of a problem with top-level predator fish but what happens to those top-level fish is the same as what happens to every other carcass - the bottom feeders get them and there is an ever increasing level of biomass for toxins. It me, the flushing one. And I will NEVER stop eating delicious fish. Weirdly, sometimes beer and non-seafood stuff sets it off. I find it's best to stick to fresh-as-possible. Once, my manager was helping me close out my drawer, and she had just been eating a shrimp cocktail ring like, 30 minutes before. I started turning really red and flushy on my neck. Her touching the bills, then me recounting them and touching my neck set it off. Suspect Bucket fucked around with this message at 16:35 on Feb 1, 2020 |
|
#
¿
Feb 1, 2020 16:13
|
|
|
Made Two Sleevers Biryani last night. Hot drat it was easy and yummy. I hosed up a bit and it was still good. Tasted great for lunch too! I love takeout biryani but gently caress paying 14 dollars for a mutton biryani to share. Making my own from now on
|
|
#
¿
Feb 18, 2020 21:50
|
|
|
Heners_UK posted:Just made it for lunch. Get good Garam Masala and you'll have a good time. Other than that, nothing complicated at all. I'd recommend chopping in advance. I bought new boxes of biryani masala and chicken masala to try next time. And hopefully I won't get fresh fenugreek instead of coriander c.c
|
|
#
¿
Feb 26, 2020 04:17
|
|
|
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 |
|
#
¿
May 8, 2020 03:03
|
|
|
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 |
|
#
¿
May 8, 2020 17:05
|
|
|
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.
|
|
#
¿
May 8, 2020 23:25
|
|
|
|
| # ¿ Apr 28, 2024 21:59 |
|
|
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
|
|
#
¿
Jul 15, 2020 15:48
|
|