My ma makes stews and casseroles, She said she puts in less, but more concentrated liquid than she would in a conventional oven/stove, but that depending on what she’s going for will add a bit of cornflour and water to thicken some sauces at the end.
I made a satay yesterday and layered the rice on to cook in coconut milk (vegan satay so no cream/butter, hence the coconut milk).
I made a satay yesterday and layered the rice on to cook in coconut milk (vegan satay so no cream/butter, hence the coconut milk).
Nik wrote:
Had my first go with the instant pot this evening - a hastily-improvised beef stew. Came out very nice - amazingly tender meat, although possibly has the same problem as I've found with our slow cooker, i.e. things need to reduce after cooking, as it was a bit watery, although that was probably last least partly down to my choice of ingredients. Actually, I was thinking my "stew" would have made a lovely soup if I'd given it a few seconds with a hand blender. I think I need to investigate the sauté setting, and also actually look at some of the recipes (Instant Pot Bible coming tomorrow). Anyway, really impressed with how quickly it can make a bunch of ingredients into a meal, and looking forward to experimenting further. Thanks again for the recommendation Mimi!
This would be my main complaint. I've made a chicken tandoori a couple of times that has the potential to be ace but it's overrun by watery, spicy soup, which I think we can all agree is not what a tandoori chicken should be.
Haven't found a decent solution to the problem, yet.
I don’t cook with meat, so it may be a bit different, but why do you have too much liquid in a tandoori to begin with?
Tandoori chicken shouldn't involve any liquid. I mean, technically it involves cooking chicken in a tandoor, but not many people in this country have one of those 
Yes, it sounds very much like a problem if too much liquid going in.
I made a satay yesterday and this was the sauce before I added the veg:
I made a satay yesterday and this was the sauce before I added the veg:
I put all of the veg and some Quorn on top of that. I put in a cup of rice on top and some coconut milk to cook the rice and the sauce was... the opposite of loose. Tight. It was a tight sauce. 
Findus Fop wrote:
This would be my main complaint. I've made a chicken tandoori a couple of times that has the potential to be ace but it's overrun by watery, spicy soup, which I think we can all agree is not what a tandoori chicken should be.
Haven't found a decent solution to the problem, yet.
Put less water in. By definition, it's not going to reduce at all, so only add as much water to create the sauce thickness you want. Haven't found a decent solution to the problem, yet.
Mimi wrote:
I don’t cook with meat, so it may be a bit different, but why do you have too much liquid in a tandoori to begin with?
Because the pressure cooker needs a certain amount of liquid in it to operate. Need to work out the absolute minimum water needed for it to work.
Doctor Glyndwr wrote:
Findus Fop wrote:
This would be my main complaint. I've made a chicken tandoori a couple of times that has the potential to be ace but it's overrun by watery, spicy soup, which I think we can all agree is not what a tandoori chicken should be.
Haven't found a decent solution to the problem, yet.
Put less water in. By definition, it's not going to reduce at all, so only add as much water to create the sauce thickness you want.Haven't found a decent solution to the problem, yet.
It might to some degree. You lose a heck of a lot of steam on a fast release as you literally let all of the pressure steam out in 60-120 seconds, and it comes out with some gusto if using that method. None though if it’s a slow release.
Findus Fop wrote:
Mimi wrote:
I don’t cook with meat, so it may be a bit different, but why do you have too much liquid in a tandoori to begin with?
Because the pressure cooker needs a certain amount of liquid in it to operate. Need to work out the absolute minimum water needed for it to work.
If you’re cooking very dry things, pop the tandoori into an inner pot (7” diameter, 4” cake pan) set on a trivet with water in the bottom. You have your requisite water but it’s away from your ingredients.
Mimi wrote:
I made a satay yesterday and layered the rice on to cook in coconut milk (vegan satay so no cream/butter, hence the coconut milk).
I'm surprised that works. Coconut milk (and dairy) can split really badly under pressure. It can also burn on the bottom of the pressure cooker as it's coming up to heat, as the solids in the liquid collect; this can also happen if you add, say, tomato puree mixed stock to a rice pilaf (I have about a 50/50 success rate with that.) You'll know if this happens because the Instant Pot will start beeping and the display will say OVHT or something like that. Finally, any emulsified fat/liquid like cream or coconut milk can froth up when you release the pressure and potentially gunk up the inside of the Instant Pot's valve -- you can prevent this by doing a natural release when cooking with these.
Dairy can split. Coconut milk doesn’t.
Edit: by coconut milk I do not mean the canned stuff. I mean a carton of alpro coconut milk.
Edit: by coconut milk I do not mean the canned stuff. I mean a carton of alpro coconut milk.
Mimi wrote:
Findus Fop wrote:
Mimi wrote:
I don’t cook with meat, so it may be a bit different, but why do you have too much liquid in a tandoori to begin with?
Because the pressure cooker needs a certain amount of liquid in it to operate. Need to work out the absolute minimum water needed for it to work.
If you’re cooking very dry things, pop the tandoori into an inner pot (7” diameter, 4” cake pan) set on a trivet with water in the bottom. You have your requisite water but it’s away from your ingredients.
Ooh, interesting!
Doctor Glyndwr wrote:
..you can prevent this by doing a natural release when cooking with these.
*titters*
Doctor Glyndwr wrote:
Findus Fop wrote:
This would be my main complaint. I've made a chicken tandoori a couple of times that has the potential to be ace but it's overrun by watery, spicy soup, which I think we can all agree is not what a tandoori chicken should be.
Haven't found a decent solution to the problem, yet.
Put less water in. By definition, it's not going to reduce at all, so only add as much water to create the sauce thickness you want.Haven't found a decent solution to the problem, yet.
But surely the sauce involved with tandoori chicken is "none".
Also now I'm building a tandoor you dicks.
Findus Fop wrote:
Mimi wrote:
Findus Fop wrote:
Mimi wrote:
I don’t cook with meat, so it may be a bit different, but why do you have too much liquid in a tandoori to begin with?
Because the pressure cooker needs a certain amount of liquid in it to operate. Need to work out the absolute minimum water needed for it to work.
If you’re cooking very dry things, pop the tandoori into an inner pot (7” diameter, 4” cake pan) set on a trivet with water in the bottom. You have your requisite water but it’s away from your ingredients.
Ooh, interesting!
It sounds like the better method for what you’re trying to make
Same with the pilaf. We got the burn message the very first time we used it, Doc, but my Ma and I had just opened the box so should have read more, first. Not had it since because we did a bit of reading. Not had any issues with Tomato putter as long as inner is properly deglazed after sautéing. I soften the onions/garlic in a little water instead of oil to cut down unnecessary oil and find that means the pan doesn’t need deglazing, mind. Cooking off the spices is fine as long as I then give a bit of a swish with the spoon when I add any stock.
I think rice was the culprit when we got the the burn message on first use, but I’ve solved that by if I add rice then making the sauce without stock/coconut milk, coating any veg/Quorn/meat, then spreading rice in a layer and putting the liquid on top, locking lid and cooking.
You can see that there is no excess liquid here. Also I added no water, the only liquid was coconut milk.
Grim... wrote:
Doctor Glyndwr wrote:
Findus Fop wrote:
This would be my main complaint. I've made a chicken tandoori a couple of times that has the potential to be ace but it's overrun by watery, spicy soup, which I think we can all agree is not what a tandoori chicken should be.
Haven't found a decent solution to the problem, yet.
Put less water in. By definition, it's not going to reduce at all, so only add as much water to create the sauce thickness you want.Haven't found a decent solution to the problem, yet.
But surely the sauce involved with tandoori chicken is "none".
I mean, there’s usually a bit of moisture in the marinade, but tandoori as I know is essentially a dry recipe. I think the pot on trivet is by far the best option for this, though
Grim... wrote:
Also now I'm building a tandoor you dicks.
Someone start taking about pizzas so he has to construct a pizza oven.
Curze
Give your lens a wipe
Very pretty book. Don't read aloud from it, just in case.
Very pretty book. Don't read aloud from it, just in case.
DavPaz wrote:
Give your lens a wipe
I'm not licking that.
It looks like all your little dudes are there watching the unboxing 
Mimi wrote:
Thank you! Will measure Mrs Fop's response when I suggest getting a trivet.
Just a little wire one. Mine came with one inside.
An Instant Pot, natch.
Incidentally, if there's anyone left that hasn't jumped on the Instant Pot bandwagon, then Amazon's pricing algorithm appears to be set to rollercoaster.
It was £106 when we were looking last weekend, went up to £116 a few hours later, then £126 not long after that. Ordered one on Wednesday for £100, and it's currently £127 (this was all Amazon pricing, rather than it running out of stock and switching around third party sellers).
Incidentally, if there's anyone left that hasn't jumped on the Instant Pot bandwagon, then Amazon's pricing algorithm appears to be set to rollercoaster.
It was £106 when we were looking last weekend, went up to £116 a few hours later, then £126 not long after that. Ordered one on Wednesday for £100, and it's currently £127 (this was all Amazon pricing, rather than it running out of stock and switching around third party sellers).
Joans wrote:
An Instant Pot, natch.
Incidentally, if there's anyone left that hasn't jumped on the Instalnt Pot bandwagon, then Amazon's pricing algorithm appears to be set to rollercoaster.
It was £106 when we were looking last weekend, went up to £116 a few hours later, then £126 not long after that. Ordered one on Wednesday for £100, and it's currently £127 (this was all Amazon pricing, rather than it running out of stock and switching around third party sellers).
Incidentally, if there's anyone left that hasn't jumped on the Instalnt Pot bandwagon, then Amazon's pricing algorithm appears to be set to rollercoaster.
It was £106 when we were looking last weekend, went up to £116 a few hours later, then £126 not long after that. Ordered one on Wednesday for £100, and it's currently £127 (this was all Amazon pricing, rather than it running out of stock and switching around third party sellers).
I’d recommend this book if you don’t have it, Joans: The Instant Pot Bible: More than 350 Recipes and Strategies: The Only Book You Need for Every Model of Instant Pot https://www.amazon.co.uk/dp/0316524611/ ... 1CbKAX61VF
It really does cover a load of bases with the recipes, giving both full recipes and what it calls ‘roadmap’ recipes (add 1lb of your choice of meat - chose from x, y, z... add 2tblsp of any combination of the following spices... etc) and is really good at telling what ingredients work well, etc. It measures a lot of stuff in cups, but the instant pot comes with a measuring cup, so it’s good.
Got that one thanks Mimi, it's where we got the pulled pork recipe from yesterday. I do need to spend a bit of time reading all the non-recipe bits so I understand how it works and what I can/ can't do with it.
We bought a few American cookbooks after we were over there last year, so I'm slowly getting used to their obsession with measuring things by volume.
We bought a few American cookbooks after we were over there last year, so I'm slowly getting used to their obsession with measuring things by volume.
Im looking forward to trying the almond milk masala chai recipe in there.
I bought a book of hymns for the piano because at some point down the line a church or school is going to need someone to play hymns on the piano and I'll probably need that reciprocating at some point down the line and the best part is I only need to learn three to pass muster
Perfect accompaniment for the Beex finale shoot out.
Dimrill wrote:
Curze
Tape it for me.
New Docs for work. I’m SO excited.
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Have they had a meeting and taken control yet?
What, the lizard people?
MrChris wrote:
What, the lizard people?
No
If you were not as big of a Young Ones / Alexi Sayle fan :
JohnCoffey wrote:
Have they had a meeting and taken control yet?
Bloody hell, that penny took a long time to drop.
And to anser your question, no, they haven't. There are elements of the Left and the Right in equal measure, so I think I'm safe from being ousted any time soon.
And mine are Doctor Marten's, Doctor Marten's, Doctor Marten's SHOES, not boots.
Warhead wrote:
And mine are Doctor Marten's, Doctor Marten's, Doctor Marten's SHOES, not boots.
Did you get the "Made in England" DM's or the "Made in Asia"?
I had some Asian ones and they lasted just over a year of heavy wearing before the sole split and the leather cracked just behind the toe cap. Disappointing.
They're all made in Thailand now aren't they?
Zardoz wrote:
They're all made in Thailand now aren't they?
https://www.drmartens.com/uk/en_gb/c/made-in-england
Mine were made in the 90s.
Are they still foot breakingly uncomfortable for the first few weeks of wearing? Last pair I owned I bought in the late 80s
Sweet Jesus, just looked at the site. How fucking expensive! I’ll stick with my Redwings, thanks
I might get a pair of redwings for my birthday. They'll see me out
MaliA wrote:
I might get a pair of redwings for my birthday. They'll see me out
That’s very morbid, but you are getting on a tad
Mr Chonks wrote:
MaliA wrote:
I might get a pair of redwings for my birthday. They'll see me out
That’s very morbid, but you are getting on a tad
Especially with my BMI
