Instant Pot thread - Page 32

tempest@de · 01-23-2019, 06:41 AM

Quote:

Originally Posted by PeterT

See https://www.favfamilyrecipes.com/ins...-cordon-bleus/

I didn't follow the suggestion to saute the chicken afterwards so yes; the topping was a bit soggy. Next time will saute it to crisp it up

Sent from my Nexus 7 using Tapatalk

thank you, I will give it a try.

badgoodDeb · 01-23-2019, 05:37 PM

Quote:

Originally Posted by kcladyz

hey does chili freeze well?

I'm pretty sure it does!

Hitch · 01-23-2019, 08:57 PM

Quote:

Originally Posted by badgoodDeb

I'm pretty sure it does!

We freeze it all the time.

Hitch

Purple Lady · 01-23-2019, 11:17 PM

Quote:

Originally Posted by Hitch

We freeze it all the time.

Hitch

I freeze black bean chili.

PeterT · 01-28-2019, 08:12 PM

Just tried reheating some Mac and Cheese made last week. Placed portions in two small ceramic dishes, stacked them on the trivet, added about two cups of water and then steamed for 5 minutes with QPR afterwards.

Turned out great; nice and warm and moist.

Great success.

HLS · 01-28-2019, 09:14 PM

I made chili in the pot today. it was a little too dry needed more liquid or tomato sauce but was still good

ApK · 01-28-2019, 10:08 PM

Quote:

Originally Posted by kcladyz

I made chili in the pot today. it was a little too dry needed more liquid or tomato sauce but was still good

My wife gave up on chili in our IP. Guess it depends on what style chili you're going for, but for us it would either burn on the bottom or else be to watery. So Dutch oven on the stove top for us.

Some of our long time IP favorite dishes:
Butter chicken
Coq au Vin
Potato soup
BBQ ribs (finished in the broiler)
Creamy Tuscan chicken
Corned beef and cabbage
Black beans and sausage
Rice pudding.
Yogurt

Hitch · 01-28-2019, 11:44 PM

Quote:

Originally Posted by ApK

My wife gave up on chili in our IP. Guess it depends on what style chili you're going for, but for us it would either burn on the bottom or else be to watery. So Dutch oven on the stove top for us.

Some of our long time IP favorite dishes:
Butter chicken
Coq au Vin
Potato soup
BBQ ribs (finished in the broiler)
Creamy Tuscan chicken
Corned beef and cabbage
Black beans and sausage
Rice pudding.
Yogurt

IMHO, the trick to IP Chili is to do it in two batches. Make the beans, set aside; make the meat, combine. Otherwise, you have overdone something, somewhere.

Hitch

ApK · 01-29-2019, 08:30 AM

Quote:

Originally Posted by Hitch

IMHO, the trick to IP Chili is to do it in two batches. Make the beans, set aside; make the meat, combine. Otherwise, you have overdone something, somewhere.

Hitch

Beans?!
"Why would anyone put beans in a bowl o' red?"
--honest-to-goodness Texas Cowpoke.

Hitch · 01-29-2019, 09:08 AM

Quote:

Originally Posted by ApK

Beans?!
"Why would anyone put beans in a bowl o' red?"
--honest-to-goodness Texas Cowpoke.

Because we like them????

Hitch

tempest@de · 01-29-2019, 12:06 PM

For those that make yogurt with the IP do you boil the milk in the pot or in individual containers?

I’ve been using the IP to make yoghurt since I bought it, but I don’t boil the milk in it, I prefer to use the cuisine companion for that, after the mixture is done I pour the yoghurt to the glass jars and then I put them on the IP using the yogurt function.

Last week my cuisine companion was out of work so I decided to try and boil the milk in the IP, in the instruction manual it says that the milk can be put on containers over the trivet and adding water to the bottom of the IP, so I did just that.

When I opened the IP there was milk in the bottom mixed with the water, I thought the milk had boiled and spilled, I lifted the glass jar to place it on the counter to let it cool and when I had just cleared the IP walls the bottom of the jar fell, the milk spilled all over the counter and the floor and I was standing there with the jar in my hand thinking what just happened? I lifted the second jar and it also had no bottom, so that was why there was milk on the IP.

I used the same glass jars I use every time, and they are jars for canning so they are heat resistant, I can’t understand what happened, I just know that it was a nightmare to clean all the spill milked, because the IP was on the stovetop, so the milk spread in the counter, in the drawers, had to remove everything from the drawer, and the induction stovetop started beeping and lights flashing, I think some had run below the stovetop.

I would like to try again but I’m afraid it will happen again since I don’t know what caused it, I don’t what to boil the milk in the pot so I don’t have to clean it between boiling and making the yoghurt, has I prefer to make it in portions rather then having to divide it after

copyrite · 01-29-2019, 05:21 PM

I boil milk in the pot. Been making my own yogurt from cultures I bought online for over a year and a half without a failure.

HLS · 01-29-2019, 05:58 PM

Quote:

Originally Posted by ApK

My wife gave up on chili in our IP. Guess it depends on what style chili you're going for, but for us it would either burn on the bottom or else be to watery. So Dutch oven on the stove top for us.

Some of our long time IP favorite dishes:
Butter chicken
Coq au Vin
Potato soup
BBQ ribs (finished in the broiler)
Creamy Tuscan chicken
Corned beef and cabbage
Black beans and sausage
Rice pudding.
Yogurt

You need at least 1 cup of liquid. Since I do not want watery chili I added a can of tomato paste. I should have done 1 and 1/2 cup of liquid.

ApK · 01-29-2019, 06:10 PM

Quote:

Originally Posted by copyrite

I boil milk in the pot. Been making my own yogurt from cultures I bought online for over a year and a half without a failure.

Same here (though we just get our culture from store-bought yogurt, if we have nothing left over from the previous homemade batch), I'm pretty sure my wife just follows the process as written in the IP instruction manual.

Sometimes we'll strain the batch in two separate portions, both so that we can use more reasonably sized strainers and vessels, but also so we can strain one batch to thick, Greek style, and the other to a looser...um...not Greek (Swiss?) style.

The whey that gets strained out makes an excellent liquid for batter: pancakes, waffles, fried pickles...whatever.

Mmm....we're due for another batch I think.

BTW, dinner tonight was an IP beef stew from a recipe my wife found online. It was good.

HLS · 01-29-2019, 06:52 PM

The best thing I made so far in the pot is ham and bean soup and bow tie pasta with meat/spaghetti sauce. I really want to make a cabbage dish. I would like corned beef but I remember as a child that corned beef was extremely fatty. Is it possible to buy corned beef that is lean?

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01-28-2019, 08:12 PM	#470
PeterT Grand Sorcerer Posts: 13,545 Karma: 79436716 Join Date: Nov 2007 Location: Toronto Device: Libra H2O, Libra Colour	Just tried reheating some Mac and Cheese made last week. Placed portions in two small ceramic dishes, stacked them on the trivet, added about two cups of water and then steamed for 5 minutes with QPR afterwards. Turned out great; nice and warm and moist. Great success.

01-28-2019, 09:14 PM	#471
HLS Wizard Posts: 2,133 Karma: 16342480 Join Date: May 2017 Device: Sage, Scribe, Boox Note 2 Plus, iPad Pros and Samsungs S6,S7,S8	I made chili in the pot today. it was a little too dry needed more liquid or tomato sauce but was still good

01-29-2019, 12:06 PM	#476
tempest@de Fanatic Posts: 526 Karma: 4503161 Join Date: May 2009 Location: Portugal Device: Kobo Glo, kindle	For those that make yogurt with the IP do you boil the milk in the pot or in individual containers? I’ve been using the IP to make yoghurt since I bought it, but I don’t boil the milk in it, I prefer to use the cuisine companion for that, after the mixture is done I pour the yoghurt to the glass jars and then I put them on the IP using the yogurt function. Last week my cuisine companion was out of work so I decided to try and boil the milk in the IP, in the instruction manual it says that the milk can be put on containers over the trivet and adding water to the bottom of the IP, so I did just that. When I opened the IP there was milk in the bottom mixed with the water, I thought the milk had boiled and spilled, I lifted the glass jar to place it on the counter to let it cool and when I had just cleared the IP walls the bottom of the jar fell, the milk spilled all over the counter and the floor and I was standing there with the jar in my hand thinking what just happened? I lifted the second jar and it also had no bottom, so that was why there was milk on the IP. I used the same glass jars I use every time, and they are jars for canning so they are heat resistant, I can’t understand what happened, I just know that it was a nightmare to clean all the spill milked, because the IP was on the stovetop, so the milk spread in the counter, in the drawers, had to remove everything from the drawer, and the induction stovetop started beeping and lights flashing, I think some had run below the stovetop. I would like to try again but I’m afraid it will happen again since I don’t know what caused it, I don’t what to boil the milk in the pot so I don’t have to clean it between boiling and making the yoghurt, has I prefer to make it in portions rather then having to divide it after

01-29-2019, 05:21 PM	#477
copyrite Wizard Posts: 1,841 Karma: 4985051 Join Date: Sep 2010 Location: Maryland Device: Kindle	I boil milk in the pot. Been making my own yogurt from cultures I bought online for over a year and a half without a failure.

01-29-2019, 06:52 PM	#480
HLS Wizard Posts: 2,133 Karma: 16342480 Join Date: May 2017 Device: Sage, Scribe, Boox Note 2 Plus, iPad Pros and Samsungs S6,S7,S8	The best thing I made so far in the pot is ham and bean soup and bow tie pasta with meat/spaghetti sauce. I really want to make a cabbage dish. I would like corned beef but I remember as a child that corned beef was extremely fatty. Is it possible to buy corned beef that is lean?