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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
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# ¿ Nov 1, 2017 19:34 |
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# ¿ Apr 17, 2024 21:51 |
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After making rice a few times I went shopping and made this Lentil Spinach Dal, and fffffffffuck this is awesome. After the pressure cooking I thought the lentils and everything had a bit too much water, but then I whisked it up and it turned smooth and perfect. Gonna make some veggie stock today, then probably tomorrow make a big batch of congee that doesn't take a long time Edit: pressure cooker oatmeal is dope too, just gotta find a big enough bowl to do multiple servings. Johnny Truant fucked around with this message at 17:54 on Dec 31, 2017 |
# ¿ Dec 31, 2017 16:16 |
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So I've read a little bit about the Instant Pot's silicone ring absorbing flavours, is it really noticeable in the stuff you cook? I ask because this morning when I opened it up, I could very readily smell the vegetable stock I made a few days prior. Nothing noticeable in the taste of the oatmeal, but if it is common for the ring to bleed flavours I'd rather not find out in my morning no-effort breakfast.
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# ¿ Jan 2, 2018 14:10 |
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Arcsech posted:I’ve never had a problem with the flavors transferring via the silicone ring. I did have one time where I had to pull the ring out and wash it when I put too much stuff and it overflowed, but that was really obvious with food stuck to it and stuff. Didn't know that's how often you're supposed to replace them, thanks! Mikey Purp posted:I've found that the ring does retain aromas and flavors no matter how well I wash it. It's not usually an issue but it's definitely noticeable when I make yogurt, for instance. I ended up buying some replacement rings for like on amazon and now I just have a ring that is only used for yogurt. Yeah, there's a double pack of coloured rings for like $12 bucks, guess I'll just buy them real quick, twist my arm about buying new accessories for my favourite kitchen gadget... Now once I perfect my delay-start oatmeal I can move on to something bigger and better, like a pot roast or something...
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# ¿ Jan 2, 2018 18:29 |
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BeastOfExmoor posted:Also, I cooked some basmati rice in it after taking the butter chicken out. I used cooking times posted online, but a ton stuck to the bottom of the pot. I'm sure I'm going to get some stuck rice, but it seems like I probably should add more water next time? How much water do you use? For basmati I used a 1:1 ratio, cook for 4 minutes then do a 10 minute natural release, turns out perfect.
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# ¿ Jan 3, 2018 12:58 |
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BeastOfExmoor posted:Hmm, I did a 1:1 rice/water ratio for 5 minutes, then slow release after 10 minutes so I'm pretty inline with this advice. I was just surprised at how much stuck to the bottom, but I've only ever done long grain rice on a stove top (1:2 rice to water ratio) so maybe my expectations are off. Hm, I don't know what to tell you then. I just did 2 cups each of rice and water last night for 5 minutes with the 10 minute natural release, and had no rice stick to the bottom of my pan. Are you washing the rice beforehand? How big is your IP? I'm not really an experienced IP/pressure cooker cat so my advice is probably quite limited, unfortunately. You could maybe try 1:1.5 rice to water ratio, see if that helps with the sticking? Related to rice-cooking, but on the IP, can someone explain the Rice button/setting to me? I thought it would be a programmable setting like.. every other button on the machine, but it's actually the only one you cannot edit the timing for, and it also doesn't appear to pressure-cook. The less, normal and more settings just change the cooking time, too? I'm confused, as I've only ever pressure cooked my rice. BeastOfExmoor posted:Kind of a broad topic, but is there a good resource for learning about different cooking types and their effect on food? I've come to cooking in a bit of a non-traditional way so I'm fairly knowledgeable in some fringe types of cooking (smoking, sous vide), but completely ignorant in the more common types. Maybe Serious Eats? They have a techniques section. If you want a physical cookbook, perhaps the Better Homes and Gardens New Cook Book?
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# ¿ Jan 5, 2018 14:30 |
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Jordan7hm posted:cabbage, rice and beans tonight. This sounds awesome and I need to make it, were you looking at a specific recipe? I made yogurt in my IP over the weekend, strained through cheesecloth and it's pretty drat indistinguishable from the Fage I used as a started. gently caress yes much cheaper Greek yogurt!
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# ¿ Jan 9, 2018 23:00 |
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I have about a pound of frozen boneless chicken thighs, should I thaw them out before combining them with non-frozen chicken thighs to make butter chicken?
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# ¿ Feb 1, 2018 17:52 |
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Croatoan posted:I wouldn't. I find that 3 frozen thighs thaw in a hot sink in about 30 minutes. Yeah after I asked the question I was like well, thawing them isn't that hard, but I stuck with asking, haha. Thanks for the responses, Croatoan and MeKeV!
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# ¿ Feb 1, 2018 20:17 |
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Y'all are really tempting me to buy that Indian cookbook. I love the butter chicken, and that curry sounds Qu Appelle posted:This recipe looks amazing, and I want to try it with tofu. I'm interested in this as well, as my partner is veggie so I am veggie by proxie(about 80% of the time).
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# ¿ Feb 9, 2018 21:12 |
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Stringent posted:That said, onions, chiles and spices pressure cooked, then blended, then the meat pressure cooked in that makes some drat fine chili. Kenji's chili chicken Verde recipe?
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# ¿ Feb 20, 2018 01:25 |
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DangerZoneDelux posted:I don't think butter chicken has onions? Yeah in her whole blog post on it she explicitly says no onions. I have probably two pounds of that butter chicken in my freezer: getin: Gotta think of something else to make for meal prep this week...
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# ¿ Mar 11, 2018 16:36 |
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Casull posted:and I wish I had this during college. Seriously, this thing would've been a godsend in college. Still amazing now, but drat, I would've not had to eat ramen and hot dogs and egg sandwiches all the time if I had one of these.
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# ¿ Mar 12, 2018 04:37 |
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Ultimate Mango posted:So, how about that new InstantPot coming that can do canning and higher PSI? Canning would definitely be a cool addition, but I just got mine for Xmas so I'm not getting another anytime soon, unless this explodes its lid into my ceiling. Mu Zeta posted:meh If you eat yogurt, making it is absolutely worth it, and incredibly easy. Just keep turning gallons of milk into delicious, delicious Greek yogurt
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# ¿ Mar 12, 2018 14:30 |
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slave to my cravings posted:What is the best recipe for instant pot yogurt. I bought some whole milk and 5% plain Fage yogurt. The recipes I’ve seen so far seem a bit complicated so I’d like to hear input from goons. I'm making some right now! After poking around on the internet, I've slimmed the recipe down to this: 1) Leave your milk out to get it closer to room temp, 1.0-1.5 hours works for me 2) Dump in IP, press yogurt bottom till it shows "BOIL" 3) chillax! I usually give it a single stir maybe 30-45 minutes in, but this is not really necessary. You want it to come to approximately 180°F 4) once the IP beeps that it's done, you can check with a thermometer, and if it isn't around 180 use the saute feature while CONSTANTLY stirring, to warm it up 5) take out the IP inner bowl and put it in the sink surrounded by cold water 6) stir that sucker, checking till the temp is down to approximate 110°F 7) once it hits 110, take it out of the sink, dry it off, put it back in the IP 8) put your starter yogurt in a bowl or something and temper it with a couple big spoonfuls of the heated milk, mix it up so it's mostly smooth 9) toss the starter-milk mixture in the IP, stir it up reeeeaaaal well 10) press the yogurt button till it displays a time, I usually set it for 8 hours, and you're good! The longer it cultures in the IP the tangier it gets. After the see amount of time (I've seen anywhere from 8-14hr), open it up! Stain it to your desired thickness, I do a minimum of 2 hours for Greek yogurt consistency, and booyakasha you have yogurt! I've been making parfaits with it lately, so good. A spoonful of damson plum jam, and a good helping of granola, and you have a perfect breakfast
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# ¿ May 8, 2018 17:29 |
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slave to my cravings posted:Sweet thanks for the recipe. I’ll give it a shot this weekend. Any thoughts on best starter yogurt? I figure fage will be fine but curious if you tried any that were bad. Do you use cheesecloth to strain? I use fage, the 5%! I bought a fine mesh bag strainer off of Amazon, this one to be precise. Can't tell you how long it keeps cause my partner and I go through it so fast
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# ¿ May 8, 2018 22:12 |
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Neon Noodle posted:You can turn off the beeps too. gently caress, I forgot all about this!
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# ¿ Jul 18, 2018 19:04 |
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Disco Salmon posted:I made 3 batches of tomato soup to freeze for winter. I left out the cream to add when we reheat it since I figured it wouldn't freeze well that way. Have to say it came out lovely... I don't think I will go back to canned again! Definitely needed to strain it thru a fine mesh tho.. but its fantastic. Ooh this sounds amazing, I think I may do this in the upcoming week. Would straining it through a nut-milk bag work fine, do you think? I should probably just buy a cheap, fine metal strainer..
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# ¿ Oct 11, 2018 16:31 |
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Dr. Krieger posted:That green chili chicken recipe is so good. My goto lazy winter stew is pozole though, super easy and takes no time in a pressure cooker. Uhh got a recipe for this? I fuckin love pozole.
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# ¿ Nov 9, 2018 01:30 |
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Snowy posted:Would I be missing out on much by buying this half price 8qt rather than one of the fancier models? Nope, go for it. I have the 6qt version of that and it's
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# ¿ Nov 23, 2018 16:31 |
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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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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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So I was poking around my closest Asian supermarket and saw they have chicken feet for wicked cheap. Can you do chicken stock like, only out of chicken feet? Or do you want some other bits in there, too?
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# ¿ Jan 31, 2019 23:52 |
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Sweet, thanks for the tips! I haven't bought any feet yet, honestly I don't cook much meat since my partner's a vegetarian. I was just thinking about how to make some killer chicken dishes, since she's gonna start eating meat again a bit before we take a trip to Japan. Although this does remind me that I have a full bag of veggie scraps, gonna get my stock on this weekend
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# ¿ Feb 1, 2019 03:12 |
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I did hot pot in my IP last night and it was loving glorious.
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# ¿ Feb 2, 2019 15:09 |
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Death of Rats posted:My partner is pescetarian, which has meant I basically can't cook any of the many, many delicious meat dishes that my pressure cooker is so great for. I've done the infamous butter chicken recipe, just.. sans chicken. So you basically make the sauce in the IP, then I sauteed tofu separately. Was still fuckin delicious The fish curry recipe that comes with the IP is actually pretty decent, I should see about giving that another shot. I've held off from it for awhile cause I made a batch of it, and let one sit a little too long in the fridge and it wrecked my stomach. drat you, food-associated-nausea
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# ¿ Feb 5, 2019 18:25 |
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Trastion posted:
I know it's a joke but lmao at saying vegetarian/pescatarian food is not "good food." SymmetryrtemmyS posted:Cook the chana with some tea in the water, it'll make them taste better, look better, and gives them a great texture that's creamy all the way through. Fuckin A this is a great idea, thank you.
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# ¿ Feb 5, 2019 23:04 |
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Is there a goon-recommended carnitas recipe for the IP?
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# ¿ Feb 28, 2019 19:37 |
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Any specific risotto recipe y'all are using? I wanna jump on this train..
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# ¿ Jul 10, 2019 11:35 |
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Yeah they'd rather just give you a new one rather than try to fix delivery service. I've been complaining about my deliveries for as long as I can remember That's impressive though, IPs are not heavy, but they're also not incredibly light.
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# ¿ Jul 11, 2019 20:12 |
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Arcsech posted:if you cook rice in it make sure to rinse it first or it'll boil over (not dangerous but it'll trigger the safety release and gently caress up the cooking). Yeah I've never once rinsed my rice and it comes out perfect every time.
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# ¿ Jul 17, 2019 02:27 |
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Mu Zeta posted:Do you have a good recipe for brown rice? I keep seeing different ratios like 1:2 rice/water or 1:1 rice/water but brown rice seems to be trickier. Wish I could help out, I've only done short grain and basmati rice in my IP. I use 1:1.5 for short grain and 1:1 for basmati.. I would guess brown rice would need a bit more, and maybe an extra minute or so pressure cooking?
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# ¿ Jul 17, 2019 13:26 |
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Croatoan posted:Enjoy your super sticky rice? Johnny Truant posted:it comes out perfect every time.
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# ¿ Jul 17, 2019 20:37 |
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wormil posted:Just like salting eggs before cooking doesn't matter. Gordon Ramsay just had a heart murmur and does't know why
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# ¿ Jul 18, 2019 22:31 |
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wormil posted:My wife discovered that yogurt is super easy in the IP and has been making a bunch of delicious Greek style yogurt, flavored and plain. She made sour cream, which is closer to slightly sour Mexican crema, also delicious. But the best has been cottage cheese which is barely sour at all and blows away anything from the store. This is a good reminder that I need to get back into making yogurt in my IP, thanks!
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# ¿ Sep 10, 2019 18:12 |
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toplitzin posted:Note: Do not add garlic. the gently caress
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# ¿ Oct 25, 2019 17:48 |
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Does the amount of starter added to the milk actually matter? I've always just added an entire thing of Fage to mine.
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# ¿ Dec 28, 2019 20:49 |
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wormil posted:Turkey necks and backs $0.50/lb I bought a rotisserie chicken(for the first time!), mainly so I could have a whole carcass to get my stock on with tomorrow, I can't wait. Stock it up then make a fuuuuuckton of chicken congee.
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# ¿ Dec 30, 2019 13:19 |
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Mu Zeta posted:Been sick the past week so I've been eating a lot of congee. I use a simple recipe of roughly a cup of rice to 5 cups of water. Throw in 5 chicken legs and chop up an inch of ginger. Throw in a bunch of green onions and pressure cook for 30 minutes. Add a dash of sesame oil before eating. You can eat the chicken with a spoon at that point and the rice is a pleasing mush. Hell yeah, quoting this to do later this week
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# ¿ Jan 8, 2020 00:48 |
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# ¿ Apr 17, 2024 21:51 |
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Hopper posted:I just steamed some frozen pork buns and baos in the IP using my steaming baskets. Low pressure steam for 5 mins, natural pressure releases for 5 mins then rapid release. They came out perfect. Also quoting this cause geez I am not using my IP to its fullest potential!
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# ¿ Jan 8, 2020 22:38 |