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Substitutions

ryhopian said:
I too, use my old pressure cooker as a saucepan very fond of it and the separators are so useful. Must admit had to google what IP meant. They look quite interesting are they used in the same way as pressure cookers? I never use slow cookers had one years ago but didn't like the pervasive smell of food cooking for hours on end. Maybe they are a lot different nowadays.
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Less noisy than the old style pressure cooker I used to have several programmable cook methods I must admit have only slow cooked with it a few times myself.

One thing I did do was buy a set of different coloured sealing rings then use a different one depending on what I'm cooking.
 
ryhopian said:
I too, use my old pressure cooker as a saucepan very fond of it and the separators are so useful. Must admit had to google what IP meant. They look quite interesting are they used in the same way as pressure cookers? I never use slow cookers had one years ago but didn't like the pervasive smell of food cooking for hours on end. Maybe they are a lot different nowadays.
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There's lots on the IP site: https://www.instantpot.co.uk/how-electric-pressure-cookers-work/#

Others may choose to comment, but I love mine.
 
HSSS said:
Nope. But then i like the smell of most of the meals I cook.
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Someone I know decided to cook goat in their slow cooker. Whole house stank as did she. Apparently it was very nice though.
 
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ryhopian said:
Someone I know decided to cook goat in their slow cooker. Whole house stank as did she. Apparently it was very nice though.
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I cook goat meat in a slow cooker, it smells no worse than cooking other meats like beef, mutton, chook etc.
 
woollygal said:
Apparently you can get accessories for the IP? Like a glass lid.
Any ideas what the glass lid is for? And what other accessories there are?
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yes. That's right: https://www.amazon.co.uk/s?k=instan...d=1570650331&rnid=1632651031&ref=sr_nr_p_89_1

I use a glass lid when I make yoghurt or clotted cream. It can also be used when in slow cooking mode, as there is no pressure then.

I didn't buy the IP glass lid, as the glass lid for one of our saute pans fits perfectly.
 
DCUKMod said:
yes. That's right: https://www.amazon.co.uk/s?k=instant+pot+accessories&rh=p_89:Instant+Pot&dc&pd_rd_r=edcc10e3-9d37-43c8-b3e2-a1a1fd4135d9&pd_rd_w=knx2u&pd_rd_wg=L2QRL&pf_rd_p=e7902d16-9f01-4231-87b9-f5e61fb13823&pf_rd_r=AAM79WC0P9V9X1JDK09V&qid=1570650331&rnid=1632651031&ref=sr_nr_p_89_1

I use a glass lid when I make yoghurt or clotted cream. It can also be used when in slow cooking mode, as there is no pressure then.

I didn't buy the IP glass lid, as the glass lid for one of our saute pans fits perfectly.
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I didn’t think we could have yogurt as diabetics?
 
Can I join the IP guild? I love mine - it was &DCUKMod who first recommended it to me and I’ll be eternally grateful. I’ve used the glass lid once when I slow cooked a recipe but it’s used more often as a large saucepan and frying pan lid.
 
woollygal said:
I didn’t think we could have yogurt as diabetics?
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Yoghurt is OK just avoid the ones with added sugar the low fat yoghurts have sugar added to make them more palatable I use Greek style yoghurt full fat.
 
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woollygal said:
I didn’t think we could have yogurt as diabetics?
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A good full fat Greek style yoghurt will have about 4 to 5gms Carbs per 100gms and about 10gms of Fat.
I'm extremely carb intolerant (possibly due to being a TOFI), but even I can handle a few BlackBerries, Raspberries or Strawberries in 2 to 3 tablespoons of such Yoghurt without spiking my BG too much. Compare that with not being able to eat even one quite small, raw carrot !
 
woollygal said:
I’ve got this recipe from the blood sugar diet. I love it but it’s 10g carbs. Assuming it’s the cornflour and wine. I know I can use the arrow root and the cornflour. Actually could also be the 10 shallots so I’ll reduce them as well

But how do I sub the red wine? The taste is very rich which I’m assuming is the wine so I’m a bit wary of removing it because I like the taste. But 10g seems a lot fir a meal especially if you fancy seconds lol
It won’t let me load picture which is annoying. Keep saying too big but it’s inky a photo.

It’s the coq au vin
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Can you eliminate the thickener (corn flower)?
Instead, take out the chicken (so as not to over-cook them)…..then, simmer your sauce down.
I'm telling you the flavor will be intense. After you have the sauce down, add your chicken again to mix it in.

Note: if you're using tomato paste, that should thicken it nicely with this sauce reduction.
 
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