Miscellaneous

Instant Pot to the rescue

We had a busy week. I had cake orders which mean lack of sleep. Well all good, cake were delivered and shipped. Then came the weekend. Hubby had to work on Saturday so, me and boyo went to have breakfast at La Madeleine. He loves that place. Pastries heaven.

I cooked dinner on Saturday, it was ramen inspired meal. I made the pork tenderloin in Instant Pot with some bones. 1 hour just to get the first broth and my tenderloin out. Continued cooking the bones to get the second batch of broth. Last batch I stirred in miso and tahini into the broth, and throw in some mushrooms. I have prepared nitamago, soft boiled egg in a mixture of water, mirin and soy sauce. Steamed some spinach. Sliced my tenderloin and dinner is ready..

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The day before, I finally try the yogurt.  Been tempted to make that. Finally did and boy I don’t think  I would buy another prepacked ready yogurt if I don’t have to. Imagine 1 gallon milk, organic, plus 3 tablespoons milk powder bring to boil in Instant Pot, then cool it down to 115°F. Once it reached that temperature, stir in 5.3 oz yogurt, for this starter I am using Chobani plain yogurt.  That’s it. Put the pot back in the cooker then press the yogurt button, it will show 8 hours. Let it run it course. I used a glass lid I have at home instead of the Instant Pot lid. Just because we do not need the pressure to make yogurt. I made this at night before i go to bed. I woke up in the morning to have my yogurt ready. I strained some to have a thicker greek yogurt type.  While the rest went into containers and in the fridge.  It definitely thicken as it sits in the fridge. That 1 gallon milk made around 5 quarts yogurt. I am saying this again. .it is so worth the $118 spent for the Instant Pot.

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First step bring the 1 gallon milk and 3 tablespoons milk powder to boil. See that says boil.

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It’s done…

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I stick in the spoon to show that it’s pretty solid.

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And this was the yogurt I had with granola,  strawberry, Agave and I throw in some chocolate pieces I have left from the cake I made.

Oh the cake..yes I have orders for the layer cakes, my little pony birthday cake, and a dessert chocolate cake.

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So that’s why I crashed this Sunday afternoon lol. I fell asleep and woke up at 5:44 panicking. I have to prepare dinner..yikes. Then I saw my Instant Pot and got Instant Relief. Throw in cut up chicken thigh, cabbage, carrots, celery, salt, pepper, water, press manual 15 minutes and done. I cooked my rice in my rice cooker just so that all will be done at the same time. I remember i have leftover mashed potato I made in Instant Pot.  Adding 1 egg, nutmeg to the mashed potato and mix them well, shaped into patty, dip in egg white and fry. That’s what we call perkedel, potato fritter. I grew up having that combo as a meal my mom made. Soup either chicken or beef, perkedel and steamed rice. We, Indonesian, eat rice everyday heehee. And jasmine rice..have to be jasmine rice.
This is what I love about pressure cooker. When you make soup, the broth is clear. Unlike slow cooker where it gives you dirty looking broth. The clear broth, tender meat, tender vegetables…my my my. It’s faster than fastfood or delivery. If we order pizza it will take 45 minutes. This homemade meal I made tonight,  not only healthier, it was done in less than 30 minutes. I really recommend this Instant Pot for all Moms. I am serious. I talk about this amazing product wherever I go, whenever I get a chance to. And no I do not work for Instant Pot…maybe I should heehee.

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