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| Yikes |
Happy New Year, everyone!
(Guess what my New Year's resolution is...again.)
A little voice inside my head says “don’t look back, you should never look back”, but...here are my top 14 posts from 2014:
What Pressure Cooker Should I Buy- Pressure Cooker Senate Bean Soup
- Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
- Pressure Cooker Basic Beef Stew
- Rotisserie Chicken with Spanish Smoked Paprika Rub
- Ten Steps to Rotisserie Grilling
- Pressure Cooker Tortilla Soup (Sopa de Tortilla)
- Grill Smoked Baby Back Ribs (Grilling Basics)
- Pressure Cooker Shrimp Etouffee
- Quick Velveted Chicken Stir Fry
- Rotisserie Leg of Pork Roast with Injection Brine and Herb Rub
- Grilled Asparagus and Prosciutto Wraps
- Cedar Plank Grilled Ribeye with Peppers and Onions
- Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce
Once again, Happy New Year, and here’s to a wonderful 2015!
Howard Thompson says
Thanks Mike! I guess there had to be at least one thing I can't agree with you on!
Mike V @ DadCooksDinner says
Hit the red "keep warm/cancel" button when the cooking time is over; that stops warming mode. The pressure will come down in warming mode, but it takes longer.
And, Go Buckeyes! (Ahem. Sorry, had to get that out of my system.)
Howard Thompson says
I'm making your Senate Bean Soup today for the NCAA Championship; #GoDucks (Um, maybe I shouldn't post that on an Ohio guy's blog).
I want to use slow release with my Instant Pot Duo. I've read the manual and watched about 30-60 minutes of Youtube videos and can't figure out the best way to do this. I know the Instant Pot will go to a "Keep Warm" mode after the time is up; will this also allow the pressure to come down properly? Looks like many of the Youtube cooks unplug the thing when it's done. That doesn't seem like it ought to be necessary.
And maybe, just maybe, I should have cooked something else in it first before having 10 people over for dinner! Hoping you can bail me out on my question.
Howard Thompson says
Thanks Mike
Mike V @ DadCooksDinner says
I use a mix of the same plastic Ziploc screw-on containers and Pyrex Snapware containers. I like the flat shape of the snapware containers, and the glass bodies, so I’m slowly switching all my storage over to them.
I have the same problem with sizing - I don’t fill them to the top. I live with “a little short of 2 cups or 4 cups” and add a little water if I think the liquid amount in the recipe is critical.
Howard Thompson says
While we (or at least I) am on the topic of chicken stock, I wonder if you have a recommendation for the containers you freeze in. I use the plastic Ziplock 1/2 and 1 quart containers with the blue screw on lids. I've found that I can't quite get a full 2 cups or 4 cups in the container because when they freeze they blow the sides or tops off. Having 2 cup and 4 cup containers is perfect for most recipes. Are you happy or particular about what you use?
Mike V @ DadCooksDinner says
Thanks, Howard! You’ve already got my main conversion - add 20% to the cooking time. As for smaller recipes, other than stock, most of my recipes are good in either a 6 or 8 quart pressure cooker. I find myself right up against the max fill line a lot in my electric PC, but I rarely want to go over it.
Enjoy the IP-DUO - you’ll love it! (And, I agree, $100 more for bluetooth is…excessive.)