Discussion in 'GatorTail Pub' started by g8orbill, Jan 23, 2016.
Bought one myself Saturday tons of recipes online
Instapot? Is this an infomercial for a new Colorado-based product?
I had to look it up to see what one was.
It is a pressure cooker that has electronic settings and its own heating element. They have been around for a while. Pressure cookers are pressure cookers. They work best - read faster - on tougher pieces of meat that you would normally cook slow over a long period of time. Think pot roast.
What I use it for is to make brown rice, especially when you use stock or leftover meat juices after another kind of cook. When you cook brown rice on the stove, the hard shells split open and it looks kind of funny, like miniature baked potatoes that have been already smooshed open. It looks "normal" in a pressure cooker and the flavor using stock is remarkable.
I understand that making beans from dried is a real time saver. I think you would need some testing to get them correct, otherwise you have hard balls that you then need to turn it back on and that takes time to get it back up to temperature and pressure. Cook too long and you have a pile of mush.
I do not know whether they have gotten the process better but what I found out in mine is that if you use it and then want to use it right afterwards - browning the meat first is one way - the temperature sensor meets its setting and the heating element shuts down before you reach pressure. Then you are just making it into more of a crock pot. When I do this I just turn it on (manually, not programmed) and let the pressure get up - you know what you want through practice - and then I turn off the unit, turn it back on without opening it and then program it like normal. That way the pressure is where I want it to be.
Never heard of Instapot until I went to work for Amazon. We ship thousands of those things every day. I probably put my hands on a few hundred on Prime Day last year. You wouldn't believe some of the other things we shipped, though it makes total sense that people would rather order sex toys online than buy them in a store. Interesting times we live in.
Oklahoma, check out the recipe thread at the top.
The last two pages have quite a few that I posted since I got my programmable pressure cooker.
Check out the Char-Shu ribs on page 13!
Will do, thanks.
I've had a Farberware one for about 8 months now..
Makes perfect pot roast in 1 1/2 hours, prep time included.
Chicken Cacciatore in just over an hour, perfect rice, etc.
It also warks as a slow cook crockpot
I made a batch of those housemade Garlic Dill Pickles a couple weeks ago.
After their required refrigeration/pickling time of 2 weeks or more, they turned out to be freaking GOOD!
This is not a crock pot recipe and due to the Fave Steak thread suggestion, I going to put this in here. I was in this thread a long time ago, dont recall about what. So here we go:
Fried Salad (yep you read it right).
I prefer Romaine lettuce over Iceberg. Take a jar of green olives and/or a jar of Kalamatta olives, pitted. Drain and rinse. They dry the olive of moisture. Dont want damp olives.
Get fresh mushrooms, you can use any or mix and match. Clean, make sure they are also dry.
Saute olives in olive oil. When close to done, add mushrooms. Sear them up, then take off pan, pat dry to remove most, not all grease from olive oil and moisture, need to get room temp at worst.
Cut up romaine lettuce, prefer to tear with hand instead of knife.
Get a large wooden salad bowl and rub side and bottom with one or two cut in half garlic cloves. The add lettuce and the mushrooms and olives. Add a bit of Salt and Pepper . Toss. Refrigerate to chill all.
Then pull out of frig, add EVOO and a touch of flavored Balsamic (I like fig). Toss. Then top with shaved (not grated ) Parmesan cheese.
As folks might notice, the title of the thread has changed, to make ALL recipes and cooking methods inclusive!
I like the friied salad idea.... gotta try it!
I do a version of that, but, Ii mash and lightly saute' my garlic in EVOO, ONLY until it releases its aroma, then rhat gets removed with a fine-slotted spoon.
1/2"cubes feta then goes into that garlic-infused oil, on medium heat, until it starts to crunble, remove that, as well.
For each person, take one romaine heart, and after rinsing and shaking dry, lightly stuff each heart with garlic, feta, a few black olives (optionaal), and WHITE anchovies (Much more mild!!)
Fire up a. Grill, and have either a hearty Italian dressing, or a Greek Dressing (I prefer mt own Greek/Creamy Cucumber dressing.
Gently roll each. RomIne heart in remaining seasoned Olive oil and place on the "NOT Hot spot" of the grill (we're not cooking steak here.)
After turning several times, to show the lightly browned outside, renove from grill, plate, with about 1/2 doz. Halved cherry tomatoes more feta, slivered roasted red peppers white anchovies, Coarse Sea. Salt , and freshly coarse- ground Black Pepper!
Drizzle your dressing over the entire plate lightly, with more dressing on the side!!
The white anchovies, feta and the grill really does it!
Here is one of the most simple of all recipes, called Cayman Island fish.
Get fresh grouper, put in zip lock bag with Wishbone Italian dressing. Marinate over night.
Cut / slice onions with green and red bell peppers, drizzle w/ some olive oil and salt/pepper.
Put onion/pepper over grill in a metal grill basket...grill, then when in preferred state (I like some burnt parts on both, but not burnt burnt). Take off grill and keep warm, just cover the bowl.
Put fish on grill, I use a square of granite or tile from Home depot, put that on top of fire, spray with Pam to prevent sticking. Cook fish. Then serve fish with onions/peppers on top.
what is the difference between an instant pot and a crock pot
The instapot, Farberware, and other names, are.new electric programmable pressure cookers.
They have no twirling steam regulator, as it is all controlled internally., and new design eliminates the possibility of explosion.
They serve many uses, from having one setting that makes perfect rice, one for traditional slow cooking, one for chicken, one for meat, etc.
Anyone who has purchased one will rave.about it!!
Anyone have a favorite seasoning for crab legs?
Also steam, boil, grill? Preferred method.
A mix of 4 parts Old Bay Seasoning to one part Cayenne Pepper
Steamed preferably, so seasonong sticks.
Jusr put a little on while steaming, then add some more after removed from steamer.
Thank you I want to make some crab legs for my mom on mother's day.
She is from Maryland and will enjoy this recipe.
Get ya some good ground venison - 100% deer meat, nothing else
Make a burger patty
Fry it in a little olive oil over low heat
Eat it rare to medium-rare, like a steakburger.