Thursday 25 February 2016

mini-hijack?

I use this thing to strain my yogurt in the fridge.  http://www.amazon.com/Euro-Cuisine-GY50-Greek-Yogurt/dp/B009 1XNL0I/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1456425425&sr=1- 1&keywords=greek+yogurt+strainer

But, I "only" do 1/2 gallon milke at a time.  Lots of people do 1 gallon at a time.  Not sure if one gallon would fit unless you dump the initial fluid and then add the rest of top. 

I use the same strainer. I drained my yogurt in two batches. However, I think I could have done it in one batch. I did not add the whey that was floating in the pot when the yogurt was ready. 

Yes, go with new! I think you will like it. The yogurt function is what sold me. Without it, I would not have purchased it. I also like that I can sautee in the Instant Pot prior to pressure cooking. The clean up is a breeze! Ron is the dishwasher and appreciates the smaller load after the meal. 

The yogurt is also really, really good! I read an article yesterday about using less starter. My next batch is going to be made using 1 gallon of milk and a single TABLESPOON of Fage 0% as starter. Apparently, the smaller amount of starter makes for a smoother, creamier yogurt. Here's the link:

http://www.salad-in-a-jar.com/family-recipes/reader-question -how-much-starter-do-you-really-need-to-make-yogurt

Okay so I've taken the plunge and ordered the Instant Pot and the Yogurt Strainer!  I'm SO not a cook - I don't even know what a pressure cooker is, let alone how to make yogurt and cook meals in one!  Kairk and Shel - expect a lot of requests for hand holding when it arrives!!!

At your service!!!! 

Were you able to buy Canadian, or did you have to do the exchange, pay extra, etc...? In this age of internet you'd think they'd figure out international purchases so they can be fast, easy, and frustration free. 

Ordered from the Canadian Amazon site but they just up the price. For example the strainer tha you paid $17 for was almost $40 so the only 'saving' is shipping :-(

Kairk, just double checking that you know that the timer doesn't kick in until up to full pressure.  That can very by quite a bit depending on what's in the pot.

I understand that. What bothered me is that the pressure valve popped up, steam started shooting out of the steam valve and whistling (that's when I fiddled with the steam valve even though it was in the sealed position), and then it took several more minutes before the timer clicked on. My pork tenderloin was shriveled up and very dry (though fork tender and falling apart) by the time it was done cooking. I suppose I could adjust the time down. I'll have to play with it. 

I do love the machine. SERIOUSLY!

yeah, sadly, there seems to be something amiss with the steam valve.

Interesting about the pork tenderloin, I have been wondering if there is a difference between lean and fattier cuts of meats in the pressure cooker.  A lot of the beef dishes call for chuck or brisket.  I'm not necessarily opposed to the fat itself, but don't like having all those calories locked up in that manner.   I think I will substitute flank or flat iron soon in a beef/broccoli recipe.  

honestly, this feels a bit transfer-addiction like :)

Greetings Circle of Skinny,

Grateful to be a member of this club. Paula I sure hope this counselor can help your son.  Must be rough and I commend you for not diving into a package of Hershy Kisses. 

And wishing a little "drought" to those of you with fluid retention issues. 

I was awol yesterday since I had to go to the art gallery early only to have nothing much to do there except dust and knock down cobwebs. Well the tourist season will be here soon enough and people will start coming in. In spite of the slow day I got a fair amount of steps in. 

129.5 - same as yesterday.  Tuesday I made salad with shrimp and almonds on it. Hubby said it was too much food and he couldn't eat it.  I said ok. Then 5 minutes later he is eating an Atkins bar. He had no answer for that one. Go figure. 

Watched the 600 lb life last night but kept falling asleep before I saw how it turned out. 

Hang on to your skinny everyone.  Diane s