Announcement

Collapse
No announcement yet.

So I have a new kitchen gadget

Collapse
This topic is closed.
X
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • So I have a new kitchen gadget

    And I like it!

    I got an Instant Pot recently, and I've been trying it out. An Instant Pot is a programmable electric pressure cooker that can also be used as a slow cooker, steamer, for sauteing (the saute function works really well for browning meats), and making yogurt. You can customize the cooking temperature as well as the amount of pressure it uses.

    I made a pot of pasta sauce to Boyfriend's family recipe. On the stove, this sauce takes 6-8 hours to cook. Took two hours in the Instant Pot, which included the time to brown the meats using the saute function. About the only issue I had with how the sauce turned out is that it didn't cook down and thicken any like it does on the stove top. In hindsight, I should have expected that. Next time I'll add some tomato paste and/or drain the diced tomatoes to thicken up the sauce right from the start.

    I made bbq pulled pork. Big chunk of pork, straight from the freezer into the pot, with a can of root beer poured over it. It took almost two hours to cook that, but only because I had to send it through a second pressure cooking cycle as the meat hadn't got quite cooked through the first time (solidly frozen big lump of meat, remember). It turned out beautifully, fell apart just like it's supposed to.

    Yesterday I made yogurt. The Instant Pot heats up the milk enough to denature the proteins (so the yogurt will thicken) then holds the right temperature for as long as you set it for, for the yogurt culture to do its thing. Takes 8-12 hours, depending on how tangy you want it. Right now I've got part of it in a strainer lined with a very clean towel to drain off some of the whey. It's thick and creamy and smells wonderful. I made granola to mix into it, and I'm going to make coffee and chocolate syrups to use with it, too. I'm going to freeze the whey, and use it in place of the water next time I make bread. It just occurred to me that the yogurt setting would probably also be great for proofing dough.

    Tomorrow, I'm going to cook part of a brisket in it. In the oven, it takes 6 to 8 hours at a very low temp to make brisket nice and tender and juicy. I'll start with an hour of cooking at pressure, at the lowest temperature setting I can get it to and see how that works out.

    There's a recipe I want to try, for a rice pudding style dessert made with quinoa instead of rice. The only problem is that I'm the only one in the house that will eat it. I'm the only one that will eat the yogurt, too, but I don't mind that. Yogurt (especially not loaded up with lots of sugar) is a great healthy snack. It also seems that making cheesecake in the Instant Pot is de rigueur, so eventually I'll try that too.
    You're only delaying the inevitable, you run at your own expense. The repo man gets paid to chase you. ~Argabarga

  • #2
    I have to admit I have been seriously tempted to get one ... roomie and I like greek yoghurt and it would be fantastic to make it ourselves. Never really got into pressure cookers, but I loved my rice machine and my crock pot. Is there a strawberry jam recipe?
    EVE Online: 99% of the time you sit around waiting for something to happen, but that 1% of action is what hooks people like crack, you don't get interviewed by the BBC for a WoW raid.

    Comment


    • #3
      I wound up with a bit over 2 quarts of fresh Greek style yogurt, two cups of yogurt that I set aside in the freezer to start the next batch, and about a quart of whey to use in baking (also in the freezer) after starting with a gallon of whole milk.

      Yes there is, and it's pretty simple. Use about equal amounts of sugar and roughly chopped berries plus the juice of one lemon. You can cut back on the sugar a bit if you want, but the jam won't thicken as much. If it's for using in yogurt, a thinner consistency isn't really a problem. Start with saute mode and wait for the sugar to dissolve- takes less than 5 minutes. Set the pot for manual pressure cooking for 6 minutes and let it release the pressure naturally. Turn the saute mode on again for a few minutes to help the jam thicken. Spoon or pour into clean, sterile jars and store in the fridge or can for storing at room temp. If you cut the sugar back very much, it should be stored in the fridge even if canned.

      Tonight I'm going to make coffee and chocolate flavored syrups to use with my yogurt. Soon as I get more vanilla extract I'll make vanilla flavored syrup as well. And I'll wind up with about half the sugar that store bought yogurt has in my yogurt.

      So, brisket. It came out nice and moist, but not nearly as tender is it does from low and slow in the oven. Going to call this one an I don't have anything else last resort.

      Oh, and I looked and my Instant Pot has presets for rice, mixed grains, and porridge so it should be able to replace a rice cooker as well as a crock pot.
      Last edited by Kittish; 02-04-2017, 12:58 AM. Reason: Update
      You're only delaying the inevitable, you run at your own expense. The repo man gets paid to chase you. ~Argabarga

      Comment


      • #4
        Quoth Kittish View Post
        I wound up with a bit over 2 quarts of fresh Greek style yogurt, two cups of yogurt that I set aside in the freezer to start the next batch, and about a quart of whey to use in baking (also in the freezer) after starting with a gallon of whole milk.

        Yes there is, and it's pretty simple. Use about equal amounts of sugar and roughly chopped berries plus the juice of one lemon. You can cut back on the sugar a bit if you want, but the jam won't thicken as much. If it's for using in yogurt, a thinner consistency isn't really a problem. Start with saute mode and wait for the sugar to dissolve- takes less than 5 minutes. Set the pot for manual pressure cooking for 6 minutes and let it release the pressure naturally. Turn the saute mode on again for a few minutes to help the jam thicken. Spoon or pour into clean, sterile jars and store in the fridge or can for storing at room temp. If you cut the sugar back very much, it should be stored in the fridge even if canned.

        Tonight I'm going to make coffee and chocolate flavored syrups to use with my yogurt. Soon as I get more vanilla extract I'll make vanilla flavored syrup as well. And I'll wind up with about half the sugar that store bought yogurt has in my yogurt.

        So, brisket. It came out nice and moist, but not nearly as tender is it does from low and slow in the oven. Going to call this one an I don't have anything else last resort.

        Oh, and I looked and my Instant Pot has presets for rice, mixed grains, and porridge so it should be able to replace a rice cooker as well as a crock pot.
        /drool *sigh*
        EVE Online: 99% of the time you sit around waiting for something to happen, but that 1% of action is what hooks people like crack, you don't get interviewed by the BBC for a WoW raid.

        Comment


        • #5
          I have an Instant Pot and I love it! Although honestly compels me to admit I mostly make bone broth with it. But it makes the BEST bone broth! When it firms up in the fridge it's so full of gelatin you could stand a spoon in it.

          Comment


          • #6
            Quoth Aria View Post
            I have an Instant Pot and I love it! Although honestly compels me to admit I mostly make bone broth with it. But it makes the BEST bone broth! When it firms up in the fridge it's so full of gelatin you could stand a spoon in it.
            this would be awesome for tube feed people thanks for the info I may look into it my son is tube feed.

            Comment

            Working...
            X