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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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PostPosted: Thu Mar 22, 2018 3:17 am    Post subject: Reply with quote

Here's the receipt for the corned beef I made in the IP.

Instant Pot Corned Beef and Cabbage

3 lb uncooked corned beef brisket, flat cut*
1 onion, quartered
2 cloves fresh garlic, minced
2 cups chicken broth
3/4 cup malt vinegar
12 oz Irish stout (Guinness works great) or dark ale
1 tsp mustard seed**
1 tsp coriander seed**
1 tsp black peppercorns (whole)**
1 tsp dill seed**
1 tsp allspice (whole)**
1 bay leaf crumbled**
6 pearl onions, peeled
4 small Yukon Gold potatoes, peeled and cubed
2 medium rutabagas, peeled and cubed
3 small turnips, peeled and cubed
3 carrots, chopped into 2" pieces
3 parsnips, peeled and chopped into 2" pieces
1 small (2 Lb) head cabbage, cut into wedges

Open brisket package and remove spice package, if included. Set spice pack aside.
Rinse brisket under cold running water, to remove brine. Set aside.
Place trivet in Instant Pot insert. Place quartered onion on trivet, points facing up.
Place minced garlic on each onion quarter.
Pour chicken broth, malt vinegar, and stout or ale in to insert.
Combine all the spices, including those included in the spice pack. Put the brisket fat side down and rub the spices on the exposed meat facing up. Place the brisket on top of the onions, fat side down.
Close the lid, set to sealing position, and put on Manual/Pressure Cook High Pressure for 70 minutes.*** When cooking is finished, do a Natural Pressure Release for 15 - 20 minutes, and then Quick Release the rest.
Preheat oven on Keep Warm to 170 degrees F.
Remove the brisket to a cutting board and brush off the spices. Lift the trivet, allowing the onions to fall back in to the liquid, and remove trivet from insert.
Remove 2 cups of cooking liquid and reserve.
In this order, place the vegetables in to the cooking liquid: pearl onions, potatoes, rutabagas, turnips, carrots, parsnips, and cabbage.
Put on lid, seal the pot and put on Manual/High Pressure for 10 minutes.
While vegetables cook, slice brisket and place in casserole dish. Pour reserved cooking liquid over meat, cover casserole with foil and hold in oven.
When vegetables finish cooking, Quick Release and serve.

Notes:
* Two 3 lb. corned beef flat cut briskets can be stacked and cooked at the same time. Layer them perpendicular to each other.
** If using two flat cut briskets, double the amount of spices, but do not double the liquids or vegetables.
*** To cook two flat cut briskets, cook for 90 minutes instead of 70 minutes, with a 15 to 20 minute Natural Pressure Release.




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Last edited by Menolly on Fri Mar 23, 2018 5:46 pm; edited 1 time in total
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PostPosted: Thu Mar 22, 2018 9:42 pm    Post subject: Reply with quote

Nice 😁
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Menolly
Gravin Threndor, how I love thee.

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PostPosted: Thu May 31, 2018 11:03 pm    Post subject: Reply with quote

According to her desk calendar, Dam-sel has a party after work tomorrow. So far, she hasn't verbally told us about it, but usually they have snacks and she doesn't have much of an appetite for dinner.

She also generally doesn't care for curries, so I think tomorrow may be a good time to try Now and Later Butter Chicken. Not truly a curry, but with flavors close enough I've been afraid to try it when the three of us are home.
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Menolly
Gravin Threndor, how I love thee.

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PostPosted: Fri Jun 08, 2018 8:52 pm    Post subject: Reply with quote

For our international friends who may be considering an Instant Pot, amazon UK has the 6-litre Duo on sale again. This should come with the wattage and plug needed to operate overseas.

https://www.amazon.co.uk/Instant-Pot-Electric-Pressure-Stainless/dp/B00OP26T4K/ref=as_li_ss_tl?s=kitchen-appliances&ie=UTF8&qid=1528225892&sr=1-3&keywords=instant+pot&linkCode=ll1&tag=global077-21&linkId=39e5101e22032b96b5ab28b6772b28e1
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PostPosted: Fri Jun 15, 2018 12:56 am    Post subject: Reply with quote

cool .. cheers Menolly Big Grin
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