I'm a PotHead

Canugghead

Hats off to you my friend, you've done more with the IP in one week than I have in 1.5 years   Have you used the 'smart' feature for any cooks?

btw, my favourite way to cook curry is enameled CI dutch oven in kitchen box, I want the meat to simmer and swim with the myriad of spices as long as possible, especially for quick cook meat like chicken. 

Canugghead

Have yet to try making broth in IP, too stubborn to change old habit of using our favourite no-fuel thermal cooker for that.

Broth made with chicken bones yesterday...

Chef Charles

The Instant Pot is a great addition to the kitchen.  We have been using ours for a few years and it is still going strong -- just have to change the gasket every so often.  It is a good idea to have a spare gasket on hand since Murphy's law suggests that when the gasket starts failing you will have a pot full of ingredients ready to be prepped for a special dinner and your pot won't seal.

paqman

Canugghead said:

Hats off to you my friend, you've done more with the IP in one week than I have in 1.5 years   Have you used the 'smart' feature for any cooks?

btw, my favourite way to cook curry is enameled CI dutch oven in kitchen box, I want the meat to simmer and swim with the myriad of spices as long as possible, especially for quick cook meat like chicken. 

@Canugghead I did not use the recipe scripts in the app yet but I used the dashboard on my phone to monitor temperature and remaining cook time.  I also used it to program and stop the cycles while sitting in the living room watching a movie without having to go back and forth in the kitchen.  It is not a must but it is nice to have.  Do you have the yogurt cycle on yours?

I don't often have the luxury of long cooks in the CI dutch oven on weekdays.  Having options is nice.  

Here's a screenshot of the temperature graphs in the app:

paqman

Canugghead said:

Have yet to try making broth in IP, too stubborn to change old habit of using our favourite no-fuel thermal cooker for that.

Broth made with chicken bones yesterday...

@Canugghead It looks good!

We typically "mass" produce chicken chicken broth two stock pots at a time on the stove.  We purchase the bones from a local farm.  I use lots of bones and the broth becomes like Jello when it is cold.  You should try to clarify your broth with egg whites to make consommé.

I will probably try the Instant Pot to make broth but it doesn't have enough capacity for our needs.

paqman

Chef Charles said:

The Instant Pot is a great addition to the kitchen.  We have been using ours for a few years and it is still going strong -- just have to change the gasket every so often.  It is a good idea to have a spare gasket on hand since Murphy's law suggests that when the gasket starts failing you will have a pot full of ingredients ready to be prepped for a special dinner and your pot won't seal.

@Chef Charles Thanks for the advice.  It is my intention to order a few more gaskets as soon as their kit comes back in stock.  Mine already smells and I did not cook anything super spicy yet.

paqman

GrateEggspectations said:

Awesome cheesecake Paqman. 

Might Boîte à grain have yoghurt starters?

@GrateEggspectations thanks!  They probably do, I'll check this weekend.

paqman

Little Steven said:

paqman said:

@caliking Curry is on the to do list but I don't want to try it until I receive the backup gasket that I ordered.

Don't worry about it. I use mine for curries all the time. The stocks are superb as well and you can do a beef stock in an hour and a half or less. In fact the wife made a beef stock today with some roasted soup bones and short ribs and it is almost gelatinous even when it's still warm. I did an eye of the round in the sous vide for three days and doing French dip sandwiches tonight.

@Little Steven Beef bones around here are almost as expensive as the meat.  I never made beef stock at home.  I might give it a try just to see how it turns out.

GrateEggspectations

paqman said:

Canugghead said:

Hats off to you my friend, you've done more with the IP in one week than I have in 1.5 years   Have you used the 'smart' feature for any cooks?

btw, my favourite way to cook curry is enameled CI dutch oven in kitchen box, I want the meat to simmer and swim with the myriad of spices as long as possible, especially for quick cook meat like chicken. 

@Canugghead I did not use the recipe scripts in the app yet but I used the dashboard on my phone to monitor temperature and remaining cook time.  I also used it to program and stop the cycles while sitting in the living room watching a movie without having to go back and forth in the kitchen.  It is not a must but it is nice to have.  Do you have the yogurt cycle on yours?

I don't often have the luxury of long cooks in the CI dutch oven on weekdays.  Having options is nice.  

Here's a screenshot of the temperature graphs in the app:

@paqman: For weekday cooks, you might want to look at prepping "dump pots" if you haven't already. Essentially, you fill a large ziplock bag with all of the ingredients you would use for a given slow cooker recipe and then freeze it. The day you'd like to use it, you simply dump the contents into the slow cooker and turn it on.

In my experience, the most organic method of doing this is simply to make two batches of your chosen recipe every time you do a slow cooker meal - one for the day of the prep and another for the dump meal, to be enjoyed at a later date. 

Canugghead

@paqman that smart graph is really cool, damn I paid more for my dumb version that your smart one

we don't do fancy stuff like consomme, just dilute it for soup 

mine has 'yogurt' function too but never used it because we like to make several small bowls which the IP cannot accommodate.  we use the same process as you to get the yogurt ready for fermentation, then leave them overnight in the kitchen oven with interior light turned on for gentle heat.