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Pressure Cooking

 
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Menolly
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PostPosted: Mon May 29, 2017 1:48 am    Post subject: Pressure Cooking Reply with quote

I bought an Instant Pot during the amazon sale last Black Friday, and gifted it to SD for either his birthday or Hanukkah last year. Between the two of us, this has seen a lot more use than the Anova sous vide circulator. I am wholeheartedly an Instant Pot pot-head!

SD has used a stove top pressure cooker for longer than I've known him, but all I've seen him make in it is whole artichokes. I've done yogurt (although you use a different feature than pressure cook for that); hard cooked eggs with shells that peel right off, no matter if the eggs were just laid; New York-style cheesecake (which SD was envious of), one pot chicken marsala pasta, pork chili verde, and St. Louis cut ribs. Everything came out quite good, although nothing beats low and slow smoked ribs. But, because of dental issues, I needed meat that was quite "tender" (soft, in other words), and cooking them in the IP before slathering with sauce and popping them under the broiler worked for that.

And fast! From start to finish, the ribs were done in about an hour.

SD has had successes in it as well, but I'll leave it up to him to describe.

Does anyone else use a pressure cooker? Unfortunately, these electric models can't be used for canning. But I would love to see what successes y'all have done.
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PostPosted: Mon May 29, 2017 4:38 am    Post subject: Reply with quote

Nope, don't use one of these either. I have an old-fashioned one, but just use the pot for soup. Very Happy

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PostPosted: Mon Jun 05, 2017 11:27 pm    Post subject: Reply with quote

Busy weekend for our Instant Pot. Menolly made an Oreo cheesecake for her D&D group's Saturday night gathering. Enough came home afterward for Dam-sel and me to have some. Definite yum. Next weekend, she'll make a mint Oreo version for Dam-et's birthday cake.

My big Sunday project was New Orleans red beans and rice, using andouille sausage, leftover pork ribs, and two chops I cubed and made into pickled pork. This was my second attempt at this dish, for which Menolly as a GRITS (Girl Raised In The South) has high expectations. Still not creamy enough for her (she likes her beans pretty broken-down, whereas I prefer some whole beans to remain), but Dam-sel and I thought I otherwise nailed it. Tonight, I'll make quesadillas from the leftovers.

This morning, Menolly started another batch of yogurt.
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Menolly
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PostPosted: Thu Aug 31, 2017 5:59 am    Post subject: Reply with quote

Beef stroganoff in one Instant Pot tonight, and maple glazed carrots in the other.
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PostPosted: Thu Aug 31, 2017 7:36 am    Post subject: Reply with quote

Maple glazed carrots sound good. Real maple syrup is hell of an expensive here though.

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PostPosted: Fri Sep 01, 2017 2:23 am    Post subject: Reply with quote

It's far pricier than "pancake" syrup here, that's for sure. But still an acceptable price for the real thing. I can only imagine the tacked on costs for shipping and tariff to SA.

SD is using the newer IP tonight. No idea what's in the magic pot as of yet, though.
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PostPosted: Mon Sep 04, 2017 4:48 pm    Post subject: Reply with quote

Flanken-cut short ribs in a kalbi marinade were in the new IP. Short pressure cycle, then under the broiler for a little char.
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PostPosted: Tue Sep 05, 2017 4:34 am    Post subject: Reply with quote

Very Happy Ribs are always good. Very Happy

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