So good, there wasn't even a picture! Instant Pot cheesecake!
8 years ago
last modified: 8 years ago
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8 years agoRelated Discussions
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Comments (7)Carl I use Better-Gro "Special Orchid Mix" for all my epiphytic orchids particularly Phalaenopsis and they love it. Here in NE Pa I can only find it at Lowe's but an 8.8 quart bag costs only $4.99. I'm familiar with the Miracle-Gro soil used and is crazy that they sell it telling the consumer it's good for all orchids-jeez really aggravating especially for an inexperienced grower or someone new to the hobby who wouldn't know. The potting mix I use is also approved by the AOS. Scott...See MoreI wasn't going to whine but...
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Comments (35)Back with the Pork Chop recipe! It's not complicated. I took 3 pork loin chops (about an inch thick, boneless). Seasoned with some Webbers steak seasoning. Set the IP on "saute" and put just enough olive oil in the bottom of the bowl to cover. Set the chops in and brown well on one side. While that's happening, I wedge siiced 1015Y onions and regular sliced some portabello mushrooms. Next, I flipped the chops. Piled the onions & shrooms over them and then poured about a cup and a half of beef broth over all. Set, seal and lock your lid. Press the "manual" button and adjust the time to 10 minutes. Stand there and look at it until it beeps to let you know it's on. LOL! It will take about 20 minutes to pressure up, then it will start cooking. Remember it counts up, not down on the time. Let the pressure release naturally for as long as you can stand. At least 10 minutes or 20 until it's released on it's own. Open and enjoy! I think DH wants this on the menu at least once a week! Dragonfly-I know what you mean about the yogurt making. I had to watch about 10 diff you-tube videos before I tried. I've got a batch going now. I use 2% milk. A friend uses whole. I've heard you can use 1% or skim but I've not tried that yet. Make sure your bowl is clean. It helps if the milk sets out for a while but it's still okay if it's right out of the frig. Pour into the bowl. Set, seal and lock your lid. Press the "yogurt" button until it flashes "boil". It will beep when it starts. Now go sort laundry. Or read. Wait......go out to the garden and weed for about 45 minutes!!!! That about how long it takes before it beeps at you to let you know it's done. May be as long as an hour if the milk was really cold. Set the bowl out of the pot and check the temp with a meat thermometer. It should read 178 to 180 degrees. If it's not, repeat the previous step. I had to do that once and it only took an additional 10 minutes. Let the milk cool until it's about 115 degrees, That too takes about 45 minutes. Whisk it around every once in a while to help it along...kinda like a big batch of hummer food! The next step is to add your starter. I used plain greek yogurt bought at the store. Measure 2 Tablespoons and temper it with some of the cooled milk. Then mix it all together. Put the pot back in. Set, seal and lock your lid. Press the yogurt button and set the time to 8:00. That's it! It will beep at you after 8 hours. You can do this overnight or while you're at work and it won't hurt anything if it sets a while. It won't over cook. The next step is to drain the whey from the yogurt. A large stock pot and a mesh strainer are what I use. I also tried the coffee filters for straining as well as cheese cloth. Those both work but I prefer a thin tea towel. I usually let that set in the frig about 8 hours too. There you have it. About 8 cups of plain greek yogurt and probably half a gallon of whey for the price of a gallon of milk! I flavor ours with about half a cup of Splenda and 2 ozs. of sugarfree coconut flavoring syrup. Then I put in small jars in the fridge. I've also heard that the IP makes delicious green beans and new potatoes. Good luck!!!...See MoreSanta came early! Instant pot! Tips?
Comments (21)Nancy - freezing a loaf bread / muffins to then seal in a vac bag isn't so easy for me. I don't have the space in the freezer to put on a pan and slide into the freezer. I see pioneer woman doing that - but she has a big one and it usually has an empty shelf for her to slide it. preplanned I'm sure. my little frzr space is jam packed with lots of things I don't even recognize anymore. am thinking of dumping it all out and starting over. I do freeze bread slices. I can fit 3 slices into a baggie and then put all of those into a gal size freezer bag. I put waxed paper between the slices. comes in handy when I've run out of bread and really want some toast but haven't been to the store. I'm about to do that again with the half loaf I have out, before it gets too old. while in W today I took time to check a few things. 1 was the size of a whole chicken. I only have a 3 qt iP. but I didn't have my tape measure with me to measure them. will have to put it back in my purse and measure their chickens on my next trip. I saw a 5 lb one and it looked like it'd be too big. I have read of people using even a 3 lb chicken in the iP. will look for one of those next time and measure it. I also looked at their FS machines. they had 1 for about 60.00 - it looked small and basic (my speed). and they had one that was about 170.00. It was huge and looked very complicated. I just need a small basic one for the little I'll do. I guess every 5 yrs isn't so bad when you're really using it continually like you must do. I don't think I'd need to use it more than once or twice a month for a few things. 2 chicken breasts can last me a month to 6 wks. I might be using more now since I started sharing it with my furgirl. I usually cut a chicken breast into strips and then put 3-4 strips in a baggie and roll it up after each strip and put all the baggies into a freezer bag. that way they don't stick together and I can just pull out 1 strip at a time. 1 strip is usually enough to make chicken salad for 1-1.5 sandwiches for me and I only eat half a sandwich for a meal. I can pull out just 1 to chop into rice and veggies for a meal. I usually put maybe 3 chopped up into chicken noodle soup. I'm not a big meat eater....See More- 8 years agolast modified: 8 years ago
You know how you're not supposed to look at your phone in the middle
of the night? Probably not because you might start laughing at a
cheesecake post, right? :)))Fearless!!! That's what I'm calling
you, sooz! Fearless! You're killing me. HA! And while I have made mini cheesecakes (see
below), I have never made the real deal. Did you get a Fat Daddio Pan?????? Literally made my day (and my night too:), and I hope you're planning your next one even as you read -- no pressure HA!FOAS - yes, she does!
blubird -- I never scoffed, I'm a believer!!!!!:)
I looked back into the archives 8/16 because quite frankly we had to stop making these little buggers. Labeled "absolutely no-control, eat them like popcorn, gain weight, looks aren't important, mini-cheesecakes.":) Not. Kidding. Obviously I need some "drizzle" lesson. Also, managed some oreo minis (think I may have posted these:)
Just so everyone knows, I do not mean to post poster size pics of cheesecakes in mason jars -- I edit, make smaller and Houzz thumbs its nose at me:)
And because I care, sooz, I'm going to go your IP recipe thread and post some yogurt ramblings; and get this, with pictures. HAHAHA!CathyinSWPA
sooz thanked cathyinpa - 8 years ago
8 years agosooz, so happy to hear your Instant Pot is making you a happy chef! Your mashed strawberry topping sounds wonderful, especially right now with the summer heat. Being a new-to-Instant-Pot person also, I remain thrilled with mine! I also made a cheesecake, same spring form pan size you used. If I'm perfectly honest, I thought the texture was a bit too dense, but then again, I'm not as much a NYC cheesecake fan as the more custard but set texture all the way through. Here's my IP cheesecake:
I will someday adapt my own recipe and give it a shot. We all like our cheesecakes our way, so perhaps I just overcooked it for our preferences. Still it was good, and no complaints from DH, who loved the IP-made dolce de leche : )
Photos for uploading · More InfoOh sooz, you need to try the IP dolce de leche! Had leftover which we used for dipping tart apple slices : ) Well, what was left that I didn't have to keep taste-testing ;)
sooz thanked 2ManyDiversions- 8 years ago
- 8 years ago
- 8 years ago
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