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Post by DebDoesWW on Jan 8, 2017 17:21:42 GMT
On azcristi 's advice I bravely headed out into FB land in search of tips. After "liking" what appears to be way too many sites, I have learned nothing and it is still sitting in its box, not having even completed the water test, ha! What I did notice from that new kitchen appliance thread is we seem to have many people who do use and enjoy their pressure cookers so I thought it would be fun to have one here for people to share tips and recipes. So all of you pros out there it is your time to shine! What is your favorite dish? What is your best tip? (besides the obvious of taking it out of the box, ha!) |
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Post by DebDoesWW on Jan 8, 2017 17:31:16 GMT
Oh and weird 🎶 "it's a small world after all"🎶 story. I saw Christine aka Crunch on one of the sites! She was the funny one that had the magical cleaning foam recipe  |
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Post by DebDoesWW on Jan 8, 2017 17:42:51 GMT
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Post by zazzles on Jan 8, 2017 21:01:04 GMT
A timely thread!
The multi-cooker I currently use is the InstantPot SmartPot which is Blutooth enabled to work with their free app.
It may sound frivolous, but the app has recipes and you can download more or create your own. Selecting a recipe and clicking it's Start button programs the pot to do whatever it takes to deliver the final product.
After going back-and-forth with InstantPot CS a month or so ago, I finally got info from them about how the pot's temperatures equate to a slow cooker's low and high (because the IP slow cooker settings have "Normal," "Less," and "More."
Last night I watched an episode of Valerie Bertinelli's cooking show where she made steel cut oats overnight—something I love to do. I used to do this by hooking up my 1.5 qt. slow cooker to a timer so it started at Midnight and didn't cook more than 6 hours (America's Test Kitchen's recipe and timing recommendation)
I decided the weather dictated SCO for breakfast this morning, so I created an SmartPot recipe that delayed starting the cooking until Midnight, cooked it on low for six hours, then went into a low temperature to keep it warm until I was ready for it. And it came out perfectly...truly "set it and forget it."
So to do SCO in the slow cooker:
Lightly toast 1 cup of SCO in a pot or pan with fat; ATK uses 2 Tbsp. butter, I spray in about 1 to 1.5 tsp. of Safflower oil.
Spray cooker interior with non-stick spray or oil.
Add SCO to the cooker.
Add 4 cups of water.
Add salt to taste.
IF YOU WANT FLAVORINGS, ADD WHATEVER YOU WANT. LAST NIGHT I USED:
Cinnamon stick
2 Tbsp. Splenda brown-sugar blend
1/4 cup granulated Splenda
About 1/8 tsp. ground Nutmeg
Set slow cooker to low and cook for 6 hours. Divide into 4 servings and freeze, or refrigerated and use over 4 or 5 days.
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Post by azcristi on Jan 9, 2017 15:14:16 GMT
So to do SCO in the slow cooker:
Lightly toast 1 cup of SCO in a pot or pan with fat; ATK uses 2 Tbsp. butter, I spray in about 1 to 1.5 tsp. of Safflower oil.
Spray cooker interior with non-stick spray or oil.
Add SCO to the cooker.
Add 4 cups of water.
Add salt to taste.
Set slow cooker to low and cook for 6 hours. Divide into 4 servings and freeze, or refrigerated and use over 4 or 5 days.Mike - I usually cook my SCO with almond milk... do you think that would burn/scald in the slow cooker? I could use 1/2 water, 1/2 almond milk. |
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Post by NatureLover on Jan 9, 2017 15:32:06 GMT
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Post by NatureLover on Jan 9, 2017 15:35:33 GMT
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Post by NatureLover on Jan 9, 2017 15:42:14 GMT
PS - Zazzles thank you for that SCO recipe. I'm trying to get healthier breakfasts into my DH and that fits the bill.
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Post by DebDoesWW on Jan 9, 2017 16:28:49 GMT
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Post by pamthomas46 on Jan 9, 2017 17:00:54 GMT
Thanks for the tips and recipes. Love the SCO recipe.
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Post by zazzles on Jan 9, 2017 20:07:05 GMT
So to do SCO in the slow cooker:
Lightly toast 1 cup of SCO in a pot or pan with fat; ATK uses 2 Tbsp. butter, I spray in about 1 to 1.5 tsp. of Safflower oil.
Spray cooker interior with non-stick spray or oil.
Add SCO to the cooker.
Add 4 cups of water.
Add salt to taste.
Set slow cooker to low and cook for 6 hours. Divide into 4 servings and freeze, or refrigerated and use over 4 or 5 days.Mike - I usually cook my SCO with almond milk... do you think that would burn/scald in the slow cooker? I could use 1/2 water, 1/2 almond milk.
When I make them, with water, I then add some FF half & half after they are cooked to gain creaminess.
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Post by DebDoesWW on Jan 10, 2017 3:45:48 GMT
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Post by NatureLover on Jan 17, 2017 15:34:10 GMT
Last night I made steel cut outs using the "pot in pot" method. Wow, what a breeze and easy to clean up! I used Jill Nussinow's recommendations from the book Vegan Under Pressure, which uses a ratio of 1 cup SCO to 2 cups water and 1 cup nut milk. (Next time I will use more liquid like Zazzles does.)
Basically you put the trivet in the bottom and add 1 cup water. Then place a heat safe bowl (stainless mixing bowl, Pyrex, etc.) on top of the trivet with the ingredients. In addition to the SCO and liquids, I added a pinch of cinnamon chunks, 2 tablespoons of raisins, and a chopped apple. Lock the lid, move the valve to sealing position, and high pressure for 3 minutes. Use natural pressure release because if you let steam pour out, oats will clog up the valve. I waited 18 minutes NPR and it was perfect. The book says this makes four servings, but I found that with adding additional nut milk you can get six servings out of it, cutting your SPs! Yay!
I'll be experimenting with pot in pot because I love less cleanup. ♥
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Post by NatureLover on Jan 17, 2017 16:55:14 GMT
Wow - this one looks really good - Chicken Tikka Masala in the Instant Pot, with the rice cooked on top using "pot in pot" method. Link: IP chicken tikka masala with rice |
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Post by DebDoesWW on Jan 17, 2017 17:06:59 GMT
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