Huge Instant Pot Cheesecake Failure
jerzeegirl (FL zone 9B)
5 years ago
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Comments (34)
arkansas girl
5 years agoRelated Discussions
pot filler
Comments (39)datura - As food for thought, you might also look at the Moen Showhouse line. In the remodel at our previous house, we looked at the Franke's and Rohl's and they were very nice and expensive. We went with the Rohl and it was indeed very good looking and very well made but the valve stops were not as clean as I would have expected given the price especially in the hand held sprayer (driped a bit sometimes). The hand held sprayer of the Rohl was very heavy...solid brass with a brushed nickel finish and quite impressive to hold. However, the only problem was that, when using very hot water, you had at the very most 20-30 seconds before the sprayer was too hot to hold without a hot mit. I never even considered that in my grand plan. Anyway, in our new house, we went with the Moen Showhouse Felicity line. I do not particularly like the fixtures with the pull out spouts so I was looking for a fixture that would accomodate large/tall pots and pans etc. The Showhouse Felicity is very tall with a very broad reach. It does have a composite hand held sprayer so its not as hefty as the more expensive Rohl but you can use it as long as you like without using a hot mit. The Showhouse is not cheap but a bit less than at least than the Rohl we used. By comparison, the Rohl (can't remember the model but it was similar to the Moen in style) was about $650 while the Moen was about $550. Also, if you want to improve the water flow and speed to fill your big pots, simply remove the water restrictor from any of the models and it will fill just as fast as most if not any pot filler....See MoreThanksgiving successes and failures
Comments (26)BF and I had our TG dinner the weekend before, so ate leftovers on the actual day. I sure LOVED that! We got a free turkey and it was just one of those injected ones and I just roasted it and it came out good. I rubbed it with Mrs. Dash garlic herb salt free seasoning and stuffed it with apples. The only thing that was a problem is neither my meat thermometer or the pop up one on the turkey seemed to work because it was overcooked but not registering the right temp., so I dunno. My thermometer never seems to be accurate so I really have to find a better one. The white meat on the breast was a tad dry, as per usual but frankly I think it was good enough, that is pretty much the nature of white meat anyway. We got a lot for sandwiches which I ate on my homeade ricotta caraway bread-yum. I made sweet potatoes with pineapple glaze, a dish I had forgotten about and I think I will make it again. Easy peasy, not too cloying sweet but not bland either. Just added a small can of pineapple tidbits to a dish of diced fresh sweet potatoes, a TBLSP or so of brown sugar, a bit of butter and some candied ginger, and then baked it with the turkey for about an hour. Delish. I finally found a stuffing I like. It was over the top rich and fattening but since I only make this type of thing once a year, worth the splurge. It was an Italian style dressing and I got the recipe from chef Fabio Viviani, which sounds like a made up name to me but I actually enjoy his show and some of the recipes. What I like about this dressing was it has almost no sage and I am not a sage fan! I used a mix of spicy fake sausage and some all natural pork and rice sausage that I get, instead of the italian sausage that the recipe calls for. Ingredients 8 cup(s) French baguette or Italian pane rustica, cut into 1-inch cubes 2 tablespoon(s) unsalted butter 1 cup(s) diced yellow onion 2 cup(s) chopped cremini mushrooms 1 teaspoon(s) dried basil, crushed 4 tablespoon(s) Bertolli Extra Virgin Olive Oil, divided 3 sweet Italian sausages, casings removed 1 cup(s) shredded provolone cheese (I used a mix of shredded Italian cheese and that was it, way less) 1/3 cup(s) grated Parmesan or Pecorino Romano cheese - (See note above, I did not use all the cheese called for in the recipe, way over the top) 1 cup(s) sour cream (I only used about 1/3 cup) 1 cup(s) store-bought or homemade beef broth (I used vegetable broth) Directions Preheat the oven to 375 degrees F. Add bread to a large mixing bowl and set aside. Melt butter in a large skillet over medium heat. Add the onions and mushrooms. Season with salt, pepper, and dried basil. Increase the heat to medium-high and cook for 8-10 minutes until the moisture is evaporated and the onions and mushrooms are lightly browned. Add the mushroom and onion mixture to the bowl with the bread and allow to cool slightly. In the meantime, in the same pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small pieces and cook until browned, about 10 minutes. Remove from the heat and allow to cool. (I used already cooked sausage) Into the bowl with the bread, mushrooms and onions, add the provolone and Parmesan cheeses, sour cream, remaining 2 tablespoons of olive oil and beef broth. Add the cooled sausage and stir to fully combine. Pour the stuffing into a 9- by 13-inch baking pan and bake, uncovered, for 30 minutes until brown and crispy. To serve, spoon the stuffing into a serving bowl. Here is a link that might be useful: Chef Fabio Viviani's sausage mushroom stuffing...See MoreConfessions of a Custard Snob – Pots De Crème
Comments (95)What a memory you have mercurygirl! “Break out the sherbet dishes and fill them with custard” Oh, if only, bragu... if I only I had a kitchen! This will be the first year I’ve not made DH’s beloved cheesecake. In the interest of ‘adding’… I see above that I abhorred chocolate pot de crème due to the grainy texture, but since then I’ve acquired a sous vide, and as Islay wisely said, no better (or easier) way to make the perfect pots de crème, even non-grainy chocolate. Here’s my recipe: Sous Vide Chocolate Pots De Crème Ingredients: 4 cups of heavy cream 1, 9.7-ounce bar of Schaeffer bittersweet chocolate (or your favorite brand) 3 t espresso powder, divided 6 T sugar plus 1 t sugar, divided 2 pinches kosher salt 8 egg yolks Directions: Heat the cream in a pan over medium-high heat until the cream around the edges of the pan just starts to bubble. Do not let the cream come to a full boil. Remove from heat. While the cream is heating, coarsely chop the chocolate. While the cream is hot, whisk in the chopped chocolate, espresso powder, sugar, kosher salt. Whisk until smooth. Whisk in egg yolks one or two at a time, whisking completely after each addition. Pour the mixture into a large measuring cup suitable for pouring. Pour 6 ounces of the cream and chocolate mixture into 8, 8-ounce mason jars, leaving about 3/4" of air space in each jar. Do not fill to the top. Screw the lids on using your fingers only until the lids are finger tight. Do not overly tighten as air needs to escape from the jars during the cooking process. Fill a large pot or a 12-quart storage container with room temperature water and secure your sous vide circulator onto the vessel. Place the jars in the pot or container. Turn the sous vide circulator on and set it to 176 degrees Fahrenheit. When the water reaches 176 degrees set the timer for one hour. The water should cover the lidded jars. When the timer goes off, turn off the circulator and remove the mason jars from the circulator with a pair of tongs. Set the jars on a dry kitchen towel and allow to cool for a few minutes and then store in the fridge for at least two hours and up to several days. Top with sweetened crème fraiche, fresh raspberries, shaved chocolate, chopped toasted almonds, or best of all, serve plain : ) I hope others will chime in and add some of their recipes to this!...See MoreInstant Pot Question
Comments (39)From what I read on the Instant Pot community FB site, you shouldn't have opened it until it released the pressure itself - NPR / natural release. That seems to be especially important for meat. It continues to cook while it is releasing the pressure. on things like pasta, you do a QR / quick release - often in several quick, short releases. pasta that stays under pressure once it beeps, will get mushy. I've been reading on several IP FB sites this past month and there is a wealth of info on them on how (and what) to cook in the IP. I've read on there of numerous users who have cooked a small chicken whole in their pot. It depends on the size of the chicken and the pot. I bought a 3 qt and some have cooked a whole chicken in that size! That's not something I'll ever do. I'd only do 2-4 chicken breasts and most of that would be cut into strips to freeze. There's a recipe for I think it's called Mississippi pot roast that many just rave about and so I'll try that - maybe with a very tiny piece of roast. More so than meat (I don't eat that much meat), I got one for making yogurt and possibly cottage cheese. Many say they use the plain yogurt sometimes in place of sour cream. I also want to be able to cook beans without soaking them and make my own refried beans (no more canned beans). For those who make bread, you can proof it in the IP if it has the yogurt button. I think the LUX is the one that doesn't have it. It can still be used to make yogurt, but not to proof bread. hard boiled eggs usually take 5 min cook time and 5 min of release time and then 5 min in cold water. From what I read, the shells easily slip off of the egg. you can go to the site and read. I think you need to 'join' (which is no big deal to do) in order to ask questions or comment on posts. I had to join on other sites just to read the posts. They also post links to many of the better recipe websites. I'll post a few in a bit if I can find them. It's a fast moving site but most questions are asked frequently by those who have just received their new IP (and answered by those who are seasoned in using it) . You can just scan down the pages and look for things you might want to cook. I skip over a lot of them because they aren't things I'd ever make for myself. In the past week they had a lot of posts on making dog food in the IP - that's something I am interested in for my furgirl. tomato products can easily cause a burn notice as can sugary sauces / liquids. and if you're making something like spaghetti, there's an order to how you layer them in the pot for pressure cooking. Always water on bottom, then any meat (on the trivet), pasta is spread out over that with the sauce poured over that. they often say to then add the water around the edge of the inner post / food so that it reaches the bottom of the pot (which is why I listed it first - it needs to be on bottom in order to heat and create the steam). And do NOT stir it or mix them together. here's one sample on cooking chicken that I copied out (making pages of notes for myself) - Moist, Sliceable chicken breast using a 6 QUART Instant Pot 1 minute per oz This recipe is for a 9 oz breast..Manual 9 minutes with a 10 minute NPR 4 to 6 ounce breasts..1 minute per ounce with a 5 minute NPR 7 to 11 ounces breasts.. 1 minute per ounce with a 10 minute NPR Ingredients Fresh or frozen 9 ounce chicken breast 1 cup of water Steps Add 1 cup of water to your pot Put your trivet in with the breast on top. You'll need to know the weight of the breast Close and seal your pot Set your pot to manual 9 minutes Allow for a 10 minute NPR sites often posted as good and safe recipes are Amy and Jacky, this old gal and pressureluck. and I think all 3 of those have videos for newbies on how to use the IP - things to know before you start cooking. I'll be watching those in the next few days before I even run the water test. there are many more recipe sites listed on it also, I just don't remember them all. it's also a great source for when things go wrong - like the burn notice, steam coming out from under the lid, it won't come to pressure, etc....See Morejerzeegirl (FL zone 9B)
5 years agolast modified: 5 years agopkramer60
5 years agoarkansas girl
5 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years agojerzeegirl (FL zone 9B)
5 years agopkramer60
5 years agojerzeegirl (FL zone 9B)
5 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
5 years agopkramer60
5 years agojerzeegirl (FL zone 9B)
5 years agolast modified: 5 years agowritersblock (9b/10a)
5 years agojerzeegirl (FL zone 9B)
5 years agowritersblock (9b/10a)
5 years agojerzeegirl (FL zone 9B)
5 years agonannygoat18
5 years agoannie1992
5 years agojerzeegirl (FL zone 9B)
5 years agolast modified: 5 years agowritersblock (9b/10a)
5 years agojerzeegirl (FL zone 9B)
5 years agowritersblock (9b/10a)
5 years agolast modified: 5 years agojerzeegirl (FL zone 9B)
5 years agowritersblock (9b/10a)
5 years agolast modified: 5 years agojerzeegirl (FL zone 9B)
5 years agolast modified: 5 years agowritersblock (9b/10a)
5 years agojerzeegirl (FL zone 9B)
5 years agoElizabeth
5 years agojerzeegirl (FL zone 9B)
5 years agolast modified: 5 years agopkramer60
5 years agojerzeegirl (FL zone 9B)
5 years agolast modified: 5 years agopkramer60
5 years agojerzeegirl (FL zone 9B)
5 years agopkramer60
5 years ago
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