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What have you eaten today? (Low carb forum)

DCUKMod said:
Ribs - Fall off the bone tender in c20 minutes, in the IP. Just sayin'

(Oh, and they can be done from frozen........)
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Hahaha I did think of you when I put them in the slow cooker, and wondered how long they’d take in the IP.
Is there a good IP cookery book you can recommend?
 

Welcome @marvkat

I’ve just taken @DJC3 s advice and bought some fresh fish at Waitrose - they popped it in a cooking bag with some herb butter and lemon and sealed it. All ready to bung in the oven a bit later. @jayney27 says Sainsbury’s will do the same.
 
DJC3 said:
Hahaha I did think of you when I put them in the slow cooker, and wondered how long they’d take in the IP.
Is there a good IP cookery book you can recommend?
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There are LOADS of them. I have none. I joined the Instant Pot UK Facebook Group, where they share all sorts. I learned loads there, then discovered lots of IP bloggers - many of whom are also LC as it happens.

From there I use my trusty CopyMeThat, so that I now have a decent recipe database. Not all are IP, nor are all LC, but I can tag recipes to make them easily identifiable.

Within a very short period of time, I was also applying my patent pending method of "lob, lock, listen for the beep". In other words, making it up as I go along.

If you look up someone like twosleevers.com and have a look at her recipes, you'll see there's real variety out there. She is LC, although not all her recipes are, but the filtering on her recipe database is very good.

AlldayIDreamAboutFood (and several others) uses the IP too. I believe many were seduced by the ease and rapidity of making bone broth.

It isn't everything for everyone, but it's certainly a well used tool in our kitchen.
 
IP ribs are not only awesome, they are astonishingly easy.
Like @DCUKMod I searched high and low for IP rib recipes (and they are many and various). But once you have done a few, you (I) sort of switch to Auto.

Ribs into IP for 16-25 mins depending on size and thickness.
Place them in a big bowl with whatever rub/sauce or twiddles you want (last night it was crushed garlic, salt, black pepper, smoked chipotle and a tablespoon of mayo). Toss til covered in sauce.
10-15 mins in top of oven to crisp up on the corners.

Delish. That would probably take 2-3 hours to be done 'properly' and 'traditionally' and 'boringly laboriously'.

The 8 litre IP could probably handle around 3-4 kilos of meaty ribs at a time, though the most I have done was 2 kilos.
Then I just apply the spices and divide into portions for freezer, ready to pull out, defrost and reheat in the oven.
So simple - like all the best recipes.
 

You know, I wouldn't ever have thought of batch cooking, then freezing ribs.

Every day's a school day.
 
Thanks, I have got some similar fish in sauce type things in the freezer (birds eye inspirations I think) so could be a good shout
 
DJC3 said:
@Brunneria @DCUKMod I am gradually being drawn in, in spite of my ‘no more gadgets’ self inflicted rule. I can see I will have talked myself into it before Christmas.
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Well, bearing in mind I was replacing the cracked slow cooker when I had mine, I didn't have do too much persuading of myself, then I jumped in on Black Friday, almost 2 years ago.
 
I've been eyeing that book too. Let me know what you think.
 
Creamy sauces!
 
DJC3 said:
Hahaha I did think of you when I put them in the slow cooker, and wondered how long they’d take in the IP.
Is there a good IP cookery book you can recommend?
Click to expand...
I too am a member of their Facebook page but I also have the IP app which has loads of recipes. Once you get used to being electric rather than a hissing thing on the gas hob there is no going back.
As @DUKMod says loads of the Keto sites use IP as well.
 

IP app? That sounds good. I can see I need to do more research.
 
Wife and grandson making LC Nutella for him but I may try some. He, @5 yers old, had not realised Nutella had nuts until he saw them. Also, what a faff rubbing the skin off hazelnuts is.
 
Evening all. The strongest argument for the Instant Pot in my current internal dialogue is avoidance of a hot oven in hot weather.

Today’s menu:

Breakfast - none

Lunch - chicken wings with a Parmesan, pork crunch and garlic salt topping followed by 2 squares 85% chocolate. Incidentally Sainsbury’s has Lindt 90% and 85% on offer at £1.50 at the moment.

Dinner - with thanks to @DJC3 sea bream fillet with herb butter and lemon from Waitrose. Bit of a faff getting it out of the bag, but very tasty. Served with cabbage and followed by lazy dessert of extra thick Jersey cream mixed with almond butter and 3 Hotel Chocolat 100% buttons.
 
Bed 4.9 FBG was also 4.9. Thankfully whatever was ailing the BGs yesterday seems to have gone. Still, decided to go OMAD again which was easy with the round trip to visit sister.
B. Tassimo Americano grande with a dash of cream.
L. Black coffee
D. The crispy keto sesame chicken tenders I found with salad I think and a boiled egg.
May give in to a scoop of toasted coconut Halo Top.
Sis loved her iBeanie for the tablet. Thought it was a brilliant idea. She was using it straight away. Also @DJC3 she likes the Queasy Drops. Thought they had good flavour and helped with her dry mouth. Her doctor came for a visit while I was there and I asked if charcoal was OK for her to take for the bloating to which sis replied "see, told you I had a sister that rakes for natural solutions". She can give charcoal a bash and the doc her her eye on the iBeanie too.

lexiscleankitchen.com/sesame-chicken-strips/
 
I am in need of a good recipe book that doesn’t require a mortgage to buy strange ingredients that won’t be used often, so many low carb type recipes are American which use things we don’t have easy access too. I keep printing off recipes or adding them to my copy that library but you can’t beat looking through a good book.
 
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