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Post by minx on Mar 12, 2019 12:58:46 GMT -5
Do any of you menfolk have one?
I made lemon mac and cheese last night. It was interesting because it used cream cheese rather than cheddar, which gave it a milder taste. Needed some more salt, but I always have problems with recipes that say salt/pepper to taste. I either under do it or over do it.
Anyway, I'd make this m&c again.
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Post by No. 1 son on Mar 12, 2019 13:26:01 GMT -5
I use ours a lot because you only need 1 pot, and that is easy to clean. It makes great chili, beans, stuffed peppers, and even pot roasts. On mine you can brown things first, then either pressure cook or use the slow cook mode. Little learning curve, but easy. It's great if you are in a hurry or want to postpone cooking with a timer, and it automatically keeps it warm after it stops cooking.
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Post by sipowitz86 on Mar 12, 2019 14:22:11 GMT -5
Use mine all the time for chicken curries. Dump the meat/spices/aromatics/liquid in, set for 10 min, then open and return to boil and add the onions/peppers for a few min to soften.
The way I've made M&C with it is using a can of evaporated milk along with your choice of shredded. Comes out pretty dang good.
And as Larry said, awesome chili/beans (and bolognese). Never gotten very good results trying to make beans on my own, stove top or slow cooker, but the IP does them up perfect every time.
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Post by minx on Mar 12, 2019 16:12:13 GMT -5
I was never a big fan of beans before I got my IP. I have a recipe for lentil chili. Stuff looks like barf in the pot, but is amazingly delicious.
I like the fact that you dump the majority of stuff in and then just sit and watch TV until it beeps.
Have you guys done the pot-in-pot thing? I figure that's the next frontier for me....
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Post by Dave's Not Here Man on Mar 12, 2019 16:57:50 GMT -5
Used to know a guy but it's been a while.
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Post by No. 1 son on Mar 12, 2019 17:25:15 GMT -5
I figure that's the next frontier for me.... I got your next frontier Devil Woman |
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Post by sipowitz86 on Mar 12, 2019 18:29:07 GMT -5
Haven't done pot in pot. Still just usually cook white rice on the stove top. Done it in the IP but haven't really noticed that is that much better or more efficient. Between time to come to pressure and doing a slow release, to me, white rice isn't saving much time in the IP. However, it does make very good brown rice that usually scorches on the stove since it takes so long.
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Post by minx on Mar 13, 2019 9:19:31 GMT -5
Yeah - white rice in the pot was worthless, but brown rice works well.
I found a side dish for potatoes and mushrooms with green beans that uses the pot-in-pot. Potatoes and mushrooms on the bottom, green beans on top in a steamer. I'll have to try it.
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Post by No. 1 son on Mar 13, 2019 10:43:29 GMT -5
I can get you a few of these if you want to throw them in with your rice. Got enough for lunch anyway.  |
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Post by minx on Mar 13, 2019 10:50:50 GMT -5
If it is from the sea, it is not for me! Although I do have to say that one of the funniest things I remember from the Little Minx's childhood was a deep desire to fish. Mr. Minx finally gave in and got a rod and reel and took her to the city dock. She was stunned to realize that she was expected to eat her catch, and that in order to do that, she would have to kill, descale and de-bone the thing first! Needless to say it was catch and release all the way  |
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Post by No. 1 son on Mar 13, 2019 11:25:03 GMT -5
I think it would be easy to overcook rice in a pressure cooker. Try 1 cup water per cup of white rice, and no more than 3 minutes at high temp. Brown rice takes longer, and wild rice takes forever, but 1:1 for all of them, there's no evaporation. I'm wondering how a dozen crabs would be.
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Post by No. 1 son on Mar 15, 2019 10:28:25 GMT -5
This is what's going in today. She refuses to call it by it's name, instead calls it the Crack Pot, if she acknowledges it at all. I don't have any idea why they got off on the wrong foot.  |
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Post by No. 1 son on May 12, 2019 9:05:02 GMT -5
If it is from the sea, it is not for me! Then I guess this would not be your first choice. Live octopus, you eat him no him eat you. |
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Post by minx on May 13, 2019 10:02:10 GMT -5
Go Octopus!
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Post by Dave's Not Here Man on May 13, 2019 10:23:28 GMT -5
Ok, can't watch. Irrational fear of sea creatures.
Since we don't have a range, I was wondering if one a those instant pot things would be useful here.
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Post by No. 1 son on May 13, 2019 12:32:39 GMT -5
I think so. both of you could probably get by on a 6 qt pot. You can steam, slow cook, pressure cook, and lots of other stuff except bake and maybe fry. Worth looking into, and you can throw frozen stuff in it so you don't have to have a microwave.
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Post by minx on May 13, 2019 13:33:27 GMT -5
Check at Goodwill - you can sometimes find them there for cheap
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Post by Dave's Not Here Man on May 13, 2019 15:06:15 GMT -5
I see them on FB market place all the time. I was really thinking an electric skillet would be more useful at this point since we have a Crock-Pot, big mofo toaster oven, griddle, grill, camp stove, and hopefully my smoker soon if I can afroengineer a fix for it.
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Post by k9krap on May 13, 2019 17:37:58 GMT -5
I have one that I bought as a gift that I never gave, if you want it. It’s still in the box.
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Post by minx on May 14, 2019 8:24:15 GMT -5
Yeah, with all that gear, I'd go for a skillet.
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Post by Dave's Not Here Man on May 14, 2019 9:29:36 GMT -5
I think that's what I'll be looking for next. Makes the most sense to me.
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Post by bobathon on May 17, 2019 6:47:26 GMT -5
No IP, but I will never use anything but a rice cooker to make rice. Perfect every time.
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Post by minx on May 20, 2019 11:55:15 GMT -5
We had the best (and I mean BEST) rice cooker. My BIL is Cambodian, and he told me what to get. That little baby made perfect rice every week every time for over 20 years. Then someone lost the cord to it. I told him to get a new one to atone for his mistake, but they stopped making that brand long ago, and you can't get a replacement cord. I shall have to ask the BIL what to replace it with, because the IP makes crappy rice IMO.
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Post by sipowitz86 on May 20, 2019 17:52:10 GMT -5
Never tried white rice in the IP, my stovetop method is down to perfection and don't need a device for it. Also, between pressurizing and then supposedly letting it come down naturally for IP white rice, you aren't saving any time. However, will say the IP easily out did any stovetop/oven brown rice I've ever made. Takes so long it always scorches on the stovetop and never comes out right in the oven, also time is cut in half.
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Post by bobathon on May 20, 2019 18:02:15 GMT -5
My rice cooker never cooks it wrong. Clean the rice, add water, close it and start it. Easy peasy.
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