|
|
Post by Catbatty on Mar 5, 2024 4:30:57 GMT -5
We are still using our IP, in fact, it sits out on counter much of the time.  It's used regularly for potatoes (pretty much any kind), broc and cauliflower, artichokes, corn on cob, polenta--off top of my head. What about you all?I have NOT tried yet for any desserts or anything very exotic. Any new recipes we haven't tried yet? Any new kinds of Instant Pots out there? |
|
|
|
Post by PattiA on Mar 5, 2024 7:30:33 GMT -5
Mine is also out on the counter. I use it to make yogurt, chicken stock, mashed potatoes, pot roasts, stews, pulled pork, ... I have a very early 6 qt model. The newer models have lots of bells and whistles, but I only use the yogurt and the manual settings (I was a stovetop pressure cooker user before the IP). I sometimes think I would like an 8 qt one, but it takes up som much more counter space than the 6 quart. I still have a 10 qt stovetop pressure cooker, but I rarely use it. I'll pull it out for a larger batch of stock, but often I just run successive batches in the IP.
|
|
|
|
Post by Catbatty on Mar 5, 2024 16:11:16 GMT -5
Patti: Thanks for the reminder--YOGURT! I'd completely forgotten that IPs are yogurt makers too. I've never made yogurt, have wanted to but it completely slipped my mind. I think one reason, each time I've ever thought of it, I've remembered that it would probably frustrate my husband because it takes time (I think) and he will want to use the IP. Maybe I should try it overnight. Catbatty Mine is also out on the counter. I use it to make yogurt, chicken stock, mashed potatoes, pot roasts, stews, pulled pork, ... I have a very early 6 qt model. The newer models have lots of bells and whistles, but I only use the yogurt and the manual settings (I was a stovetop pressure cooker user before the IP). I sometimes think I would like an 8 qt one, but it takes up som much more counter space than the 6 quart. I still have a 10 qt stovetop pressure cooker, but I rarely use it. I'll pull it out for a larger batch of stock, but often I just run successive batches in the IP. |
|
|
|
Post by PattiA on Mar 5, 2024 19:40:11 GMT -5
To make yogurt, you heat milk to X degrees, then cool it to Y degrees, then "cook" it in the IP for Z amount of time. Depends on the recipe you use. I heat the milk on the stovetop. The saute feature on my IP has never worked correctly. Of course I didn't discover this for a while because I didn't try to use it when I first got the IP. I start it first thing in the am, so if I want to use IP for dinner, it is done by the time dinner time rolls around. I heat to 208, then cool to 108, then into the IP for 6 hours. I've not gone longer than 6 hours. Longer fermenting time will give you sharper yogurt. If you set it to 6 hours, I think it turns off and it is fine for it to just sit there for a while. I let it cool on the counter, then refrigerate overnight and strain in the am. It sounds like a big process, but it is mostly hands off. I set my probe thermometer to the temp I want and walk away. I use a Thermoworks Chef Alarm, so after it hits 208, I can set the low alarm to 108 and it will go off when it hits the low temp. I use Icelandic Provisions yogurt when I need a yogurt starter. I add rennet to make Icelandic-style yogurt because I fell in love with it when we visited Iceland 5 years ago. I start with a gallon of milk, usually 1/2 gallon whole milk and 1/2 gallon lowfat milk. After straining, I get about 3 qts of yogurt and a jar of whey for about the same cost as 1 quart of the yogurt I like. I use the whey instead of water when I bake bread or add some to egg dishes, or ... (IFWIW, have not had success using Fage yogurt for the starter.)
|
|
