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Post by Tpatt100 on Jan 13, 2018 7:43:57 GMT -5
I think the Sous Vide thing in our house is going to be short lived.
The instant pot is easier and the Sous Vide may end up being just a weekend thing when it’s easier to plan for slower cooking food
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Post by Eli on Jan 13, 2018 9:32:46 GMT -5
My friend got an IP for Christmas and was going on and on about it. She's made one recipe thus far.
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Post by stellarfeller on Jan 28, 2018 20:34:35 GMT -5
I’ve gotten the hang of making rice in the instant pot. This week, I made a pot roast with potatoes and carrots (on Monday) and tonight, beef and broccoli with rice (YUMMY). I am enjoying it!
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Post by villanelle on Jan 29, 2018 1:04:33 GMT -5
I keep wanting to us my IP, but I can't seem to find super easy meals that sound good and have ingredients I can easily find.
Anyone have a recommendation for something with chicken or beef (basic cuts)? I want super, super easy. Like, dump shit in and press a button, or maybe saute and then press buttons. I've used the IP once, for pot roast, and we found it had less flavor than a pot roast in the crock pot. It wasn't bad, but kind of meh.
I've been looking on Pinterest, but I get overwhelmed.
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Post by alicechalmers on Jan 29, 2018 9:09:14 GMT -5
What is your favorite recipe for chicken without using the Instant Pot?
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Post by villanelle on Jan 30, 2018 1:18:03 GMT -5
What is your favorite recipe for chicken without using the Instant Pot? I make a lot of One Pot meals on the stove. Lately a popular one has been chicken, pasta, cream and broth, cajun seasoning and smoked sausage. Link
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Post by Mabel on Jan 31, 2018 0:46:02 GMT -5
I’ve got something that’s super similar to the instant pot. It was on an infomercial a while back, I think it’s called a pressure cooker XL or something like that, but it’s very similar.
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Post by alicechalmers on Feb 3, 2018 13:16:34 GMT -5
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Post by villanelle on Feb 3, 2018 19:44:04 GMT -5
Thank you!!! That butter chicken sounds wonderful. A few of the ingredients might be tough (maybe fresh ginger but I could use dried; cumin seeds I'd just skip, and I can google for garam masala substitutes) but if I get lucky and snag some greek yogurt when it comes in, I'm definitely making that. Thank you!!!
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Post by coachgrrl on Feb 3, 2018 20:35:11 GMT -5
Nice job Pokey!
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Post by Peanut on Feb 4, 2018 8:10:17 GMT -5
vill, I never had any issue finding fresh ginger off base in northern Japan. I doubt you'd have much issue finding it where you are. I still think of hitting up the local Daiei with my young daughters. (rofl)
Fresh ginger root: 新鮮な生姜の根 Shinsen'na shōga no ne
Alternately, just carry a picture, show a store employee, and be humble. Snag another wife and make it an adventure.
Fresh ginger makes a world of difference in many recipes, and butter chicken is one of them. You can substitute sour cream for the Greek yogurt.
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Post by niccikatie on Feb 4, 2018 13:30:05 GMT -5
vill, I never had any issue finding fresh ginger off base in northern Japan. I doubt you'd have much issue finding it where you are. I still think of hitting up the local Daiei with my young daughters. (rofl) Fresh ginger root: 新鮮な生姜の根 Shinsen'na shōga no ne Alternately, just carry a picture, show a store employee, and be humble. Snag another wife and make it an adventure. Fresh ginger makes a world of difference in many recipes, and butter chicken is one of them. You can substitute sour cream for the Greek yogurt. Awww! I loved shopping at Daiei when I lived in Honolulu. It was always an adventure!
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Post by coachgrrl on Oct 7, 2018 19:25:48 GMT -5
So I caved and bought the small IP.
I have to say, we are loving it. Tonight I made the best boneless short ribs I've ever eaten. Browned in the IP, then poured over half a cup of teriyaki sauce mixed with a half a cup of ...prune juice. Then high pressure cooked for 35 min.
Tender, seriously delicious. Served them with mashed potatoes (frozen) and steamed broccoli.
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Post by alicechalmers on Oct 7, 2018 19:49:15 GMT -5
And true to form I'm still using my Instant Pot. I made a bunch of pork chops to be warmed up for lunches.
I use the Sous Vide less often but I do love having it. I'll be making steak later this week - I'm ruined for making steak any other way.
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Post by stellarfeller on Oct 7, 2018 21:26:43 GMT -5
I made no-knead bread in my IP last weekend! Well, I had to bake it in the oven, obviously, but I used the yogurt setting for the rise. It was pretty good.
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Post by justthinking on Dec 6, 2020 16:03:38 GMT -5
I held off on the instapot for a long time, loathe to add another small appliance to my kitchen. Then Pampered Chef started selling one which also has slow cooker and rice cooker settings, which means I can give those two appliances to my kids moving into apartments and replace them with one appliance. Score!
So I am going to need all the updated favorite instapot recipes please!
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Post by alicechalmers on Dec 6, 2020 16:14:46 GMT -5
I hate to burst your bubble, but it does a crappy job as a slow cooker. I actually bought a real slow cooker again because it wasn’t a good substitute.
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Post by justthinking on Dec 6, 2020 16:46:45 GMT -5
I hate to burst your bubble, but it does a crappy job as a slow cooker. I actually bought a real slow cooker again because it wasn’t a good substitute. Hmm. Bummer. How does it work taking a roast from basically frozen solid to eating-ready?
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Post by alicechalmers on Dec 6, 2020 17:35:09 GMT -5
I hate to burst your bubble, but it does a crappy job as a slow cooker. I actually bought a real slow cooker again because it wasn’t a good substitute. Hmm. Bummer. How does it work taking a roast from basically frozen solid to eating-ready? I have never tried from frozen. But a full size pot roast will cook beautifully in 90 minutes, and if you cut it into chunks first you can cut that to 40. I do think they’re worth having but they’re not as versatile as is claimed.
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Post by justthinking on Dec 6, 2020 17:46:29 GMT -5
Hmm. Bummer. How does it work taking a roast from basically frozen solid to eating-ready? I have never tried from frozen. But a full size pot roast will cook beautifully in 90 minutes, and if you cut it into chunks first you can cut that to 40. I do think they’re worth having but they’re not as versatile as is claimed. Good to know. My biggest cooking problem right now is I (as you know) buy meat in large amounts from local sources and keep it frozen. I don't seem to manage to think ahead far enough to set it to thaw the night before and then get it all put in the slow cooker before I leave at 6:20 am. My main goal is to be able to walk in the door, thaw meat in the microwave while I clean veggies, throw it in the instapot, and have dinner a couple of hours later with meat that is tender and done.
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