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Topic Title: Electronic Pressure Cookers
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Created On: 09/07/2020 10:27 AM
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 09/07/2020 10:27 AM
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dingpatch

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Joined Forum: 07/24/2003

Been esperiminting with mine (8 quart Faberware).

White rice: It works and is pretty good. But, it really comes through with the heavier rices and grains. So quick and easy.

Pasta?: At first I was "that sounds weird" but, I tried an easy recipe; cook up what ever meat you want, or none, add to pot with 1 LB pasta, 1 quart of your favorite sauce, and 1 quart of water (perhaps a little less depending on the sauce). Set timer for 5 minutes and Start. Boom! I used a penne pasta and next time I'd use a little bit more water (my homemade sauce was thick). The recipe said to depressurize it as soon as the timer went off but, if doing this again, I'd figure on letting it set for a few more minutes before depressurizing and opening the lid. Turned out pretty decent and it certainly was easy and quick.

Beans: Just wash them and pick through them for non-edibles (no need to soak overnight!), put them in the pot with the appropriate amount of water or broth, along with whatever other ingredients you like. In about 60 minutes you'll have it done.

Eggs: The absolute best you've ever had. The 5-5-5 timed recipe; 1/2 cup water, however many eggs up to a dozen, put them in in something to keep them off of the bottom and seal them up. Cook; 5 minutes to heat up, 5 minutes to cook, and 5 minutes to let them "set" prior to depressurizing. Put them right away into very icey water for at least 10 minutes. Eat.


Edited: 09/16/2020 at 09:22 AM by dingpatch
 09/15/2020 07:24 AM
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RustyTruck

Posts: 24927
Joined Forum: 08/02/2004

Yeah my wife got one of these pressure cooker/instant pot thingies from an Austrian company - Mueller. Pretty much everything she's made has been phenomenal.

Very easy and versatile way to cook.

Hell we brought it with us to NC on holiday.

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Giant Meteor 2020

Edited: 09/15/2020 at 07:24 AM by RustyTruck
 09/15/2020 07:43 AM
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dingpatch

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Joined Forum: 07/24/2003

I put in a frozen 4 1/4 pound chicken. It was fall-off-the-bone done in 40 minutes.
 09/15/2020 09:50 AM
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RustyTruck

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My wife likes it for meat because "she doesn't have to deal with it". Cooks fast from frozen with no hassle.

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 09/15/2020 03:36 PM
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StirfryMcflurry

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Originally posted by: RustyTruck Hell we brought it with us to NC on holiday.
good thing ya didn't go to NY or Boston!

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pick up my guitar and play, just like yesterday
 09/15/2020 05:07 PM
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RustyTruck

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Originally posted by: StirfryMcflurry

Originally posted by: RustyTruck




Hell we brought it with us to NC on holiday.


good thing ya didn't go to NY or Boston!


This one is too nice to detonate.

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Giant Meteor 2020
 09/16/2020 05:21 AM
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TATTOO74

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Joined Forum: 10/26/2005

Try a pork shoulder (not frozen) for 80-90 minutes, pull bone out and shred/pull the pork and add more BBQ to your liking. People get crazy with recipes, I just pour a bottle of your favorite BBQ sauce over it and let it rip. Pour some water in bottom of pressure cooker of course. This will taste just as good as any BBQ you've had. Thank me later!
 09/16/2020 07:12 AM
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RustyTruck

Posts: 24927
Joined Forum: 08/02/2004

Originally posted by: TATTOO74

Try a pork shoulder (not frozen) for 80-90 minutes, pull bone out and shred/pull the pork and add more BBQ to your liking. People get crazy with recipes, I just pour a bottle of your favorite BBQ sauce over it and let it rip. Pour some water in bottom of pressure cooker of course. This will taste just as good as any BBQ you've had. Thank me later!




My wife takes all the vegetable scraps (potato peels, celery ends, tomato scrap) and uses it to make brodo. We jar it and and use anytime veg broth is appropriate.

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Giant Meteor 2020

Edited: 09/16/2020 at 09:59 AM by RustyTruck
 09/16/2020 01:58 PM
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moody

Posts: 3561
Joined Forum: 07/24/2003

Yeah, I'm not going crazy with recipes but I finally caved and got one. We especially like chicken with faro and spinach or kale (dump some broth and some berber seasoning on it that I got up at the spice shop in St.Augustine).

I've also been using it to sterilize my kn95 masks- it works really well for that. There are some tutorials on Youtube for it, but I just got an extra insert for it and I can do a bunch of them at a time. If you have a healthcare worker or teacher in your life, this would be a great gift for them...

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 09/17/2020 04:20 AM
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dingpatch

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Jane! OMG yes, mask sterilization!

Now, in regard to Pork; ; ; ; ;

Instant Pot Kalua Pork
Recipe developed by Amy + Jacky https://www.pressurecookrecipes.com/

Ingredients:

4 pounds (1614g) pork shoulder (pork butt meat) , cut into 2 - 21?4 inches cubes 1 cup (250ml) cold water
1 tablespoon (17g) coarse alaea red Hawaiian sea salt
1 tablespoon (15ml) liquid smoke
2 pieces (90g) 12x20 inches banana leaves

Instructions:
1 Cut & Marinate Pork Shoulder: Cut pork into 2 - 2 1?4 inches cubes, then place them in a mixing bowl. Add 1 tbsp (17g) coarse alaea Hawaiian sea salt & 1 tbsp (15ml) liquid smoke. Mix very well, then marinate for 30 minutes.
2 Pressure Cook Kalua Pork: Pour 1 cup (250ml) cold water in Instant Pot. Layer a banana leaf at the bottom, then add in cubed pork. Try fitting the pork in a singer layer so they are partially submerged in the water. Then, layer another banana leaf on top of the pork. Pressure Cook at High Pressure for
i) With Banana Leaves: 45 mins, then 15 mins Natural Release
ii) Without Banana Leaves: 40 mins, then 15 mins Natural Release

*Pro Tip: banana leaves are optional, but they'll impart more flavor & aroma to the Kalua Pig.

3 Shred & Season Instant Pot Kalua Pork: Discard the top banana leaf and check if the pork is tenderized. If the pork is still tough, pressure cook for another 10 minutes. Shred Kalua pork with 2 forks. Taste and season with more alaea Hawaiian sea salt if necessary. Serve & enjoy~ Aloha!
 09/17/2020 04:29 AM
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dingpatch

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Joined Forum: 07/24/2003

 10/06/2020 05:09 AM
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dingpatch

Posts: 15892
Joined Forum: 07/24/2003

I did my own "version" of kalua pork in my pot. Set it for 60 minutes. Pork butter! Then, I used the remaining liquid pork juice (de-greased) to make rice in the pot. Yummmmmmm.
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