Posted on 04/26/2018 4:07:24 PM PDT by Jamestown1630
Always buy that corned beef off peak prices.
Yummy
I’m currently trying to win one of these. There are so many giveaways out there right now. All the websites and blogs I go to are always raving about them and posting plenty of recipes to try.
It looks beautiful. What size I wonder are those cake pans? I also wish they had shown the inside of the cake.
Does anyone here have any experience with a pellet grill? Still thinking I might get one.
Yup, I’m coming to luv my Insta Pot.
This is what I found in the recipe. It looks pretty small compared to the teacup pictured:
Fill the cake pan 1/2 to 2/3 full. Bake on the center rack, starting for 30 minutes. Check with a toothpick to test doneness. If it requires additional time, bake in 5 minute intervals until a toothpick comes out clean. For my 6-inch cake pans, it can take up around 40 minutes.
*If you are using a 9” cake pan – bake for 30-35 minutes. For cupcakes – bake for 20 minutes.
I haven’t read the thread, but what is a Instant Pot?
I’ve heard fans of Insta Pot cooking are called “Pot Heads”.
Here is a bad bad thing that’s actually very good:
Crock Pot Mississippi Pot Roast
Ingredients:
(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)(I didn’t brown mine first so didn’t use this but it was still good)
salt & pepper, to taste(didn’t use salt because too much sodium in packets already)
1 packet ranch dressing mix
1 packet dry onion soup mix(I like beefy onion)
1 stick butter (1/2 cup) – REAL salted butter, not margarine(I only used about 1/3 of a stick)
8 peperoncini peppers
Sprinkle pepper, beefy onion soup mix and ranch dressing on top of roast. Throw a bay leaf or two on there if you want.
Dot with butter and place peppers on top and use some of the juice if you want a little more heat.
I cooked mine on high for six hours but my crock pot is old.
New ones should probably be four hours on low.
https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/
I read somewhere that this was really good.
I had my doubts when I saw the list of ingredients.
They’re horrifying, aren’t they?
I have always detested those little green peppers.
But they were really good after they were cooked.
I made kind of an Italian beef sandwich out of this.
After it cooked, I yanked the stems off the peppers, then I threw the warm meat and juices into my Kitchenaid stand mixer and used the paddle attachment to shred it.
Then I put it on buns. My favorite are the bolillo latin sandwich rolls, but you can use sub or hoagie rolls or even potato buns and put mozzarella cheese on if you want.
My husband inhaled three of them before I could finish one.
We couldn’t wait to eat and forgot to put cheese on.
Bought a new house with a nicer kitchen. Escrow closes next Friday. I promised myself an Insta-Pot... or whatever it is.
I usually cook for one or two. Any suggestions on model and size. And comments on Insta- Pot or pressure cooker welcome.
Bought a new house with a nicer kitchen. Escrow closes next Friday. I promised myself an Insta-Pot... or whatever it is.
I usually cook for one or two. Any suggestions on model and size. And comments on Insta- Pot or pressure cooker welcome.
Buy the biggest one that you can, with as many functions as possible.
You can cook small things in a big one; but you might sometimes want to cook big things - and having the multi-function gives you lots of options.
Ours is an 8-qt. (Unlike the Tardis, they’re smaller on the inside ;-)
Brand? Insta-pot?
It’s a combo-cooker that can be used as a pressure cooker, or a slow-cooker. You can saute in it, make bone broth or soup, and even make yogurt.
(However, we haven’t been happy with bone-broth in it. We think that really needs to be very long and slow, on the stove top.)
Anyway: Web-searches are your friends ;-)
Instant Pot. You can find one on Amazon very easily.
Yes. But I was really amazed at how much better it comes out in the pressure cooker.
Have you ever made your own corned beef? It’s unbelievably easy. It’s just water, salt, and pink curing salt, and spices if you like them, in a non-reactive container. Submerge a beef brisket portion or other fatty thin piece of beef, like a 2 inch chuck roast. Weigh it down and leave it in the fridge for 7-10 days. (Turn it over once during that time.) Here’s a good site:
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe
Congratulations! It’s so exciting to get a new house!
Thanks for this. I’ve been wanting to try it.
You’re welcome.
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