Just a demonstration of the initial water test for the Instant Pot. Instructions for the water test can be found on page 17 of the Instant Pot manual. I’m using the IP-DUO60 7in1 model.
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https://instantpotteacher.com/wp-content/uploads/2020/01/1580217708_maxresdefault.jpg7201280Indigo Nilihttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngIndigo Nili2020-01-28 13:21:482020-01-28 13:21:48Instant Pot Water Test Demo (IP-DUO60 7-in-1)
Learn how to do your initial water test in your Instant Pot IP-DUO60 pressure cooker. I know it can be a bit intimidating when you receive your new cooker, so watch this video and you’ll know what to do and what to expect! You don’t need hide in another room, I promise!
Although you should watch the beginning of the video, to jump directly to the water test tutorial, go to 4:05.
Remember, read your manual!
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Thanks for watching!
P.S. This is NOT a sponsored video! Instant Pot has no idea who I am, I simply like their product.
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https://instantpotteacher.com/wp-content/uploads/2020/01/1580213982_hqdefault.jpg360480Clearing Clutter for Clarityhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngClearing Clutter for Clarity2020-01-28 12:19:422020-01-28 12:19:42INSTANT POT: Water Test / Initial Test Run IP-DUO60
Ingredients:
1/2 cabbage shredded (4 cups)
1 tsp mustard seeds
1 tsp cumin/coriander powder
1/2 tsp turmeric
1 tsp salt
1 tsp chopped or paste garlic
1/2 chopped green chillies
1 tsp tomato paste
1/4 cup water
1/4 tsp asaefotida
3 tbsp oil
Method:
In the main pot, add oil, once hot add mustard seeds and let it crackle, add curry leaves, chopped tomatoes and saute for few minutes until soft, add all the spices and mix, add cabbage and saute further for few minutes. Put 1/4 cup water, close the lid, cancel saute, change to manual mode for 2 mins and NPR.
Open the lid when done, if there is still some liquid, turn saute on to dry it, add the coriander and serve.
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We love all recipes with ginger and spring onion as the base sauce. We’ve shown you how we stir fry beef in ginger and spring onion sauce, fish in ginger and spring onion sauce and even pork in ginger and spring onion sauce so how can we not show you how to stir fry chicken in ginger and spring onion sauce? This is an absolutely delightful Chinese stir fry dish that goes really well with rice or even porridge. We’re salivating just at the thought of this dish. Everybody needs to know how to cook this.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4 – 5 pax
Marinating the chicken
====
1 whole chicken (around 600g)
2 tablespoons of fresh ginger juice
2 tablespoons of Chinese white rice wine
2 tablespoons of oyster sauce
1 teaspoon of salt
1 tablespoon of light soy sauce
A few dashes of white pepper
Other ingredients
===
Some cooking oil
30g of sliced ginger
6 cloves of garlic
6 stalks of spring onion
1 cup of Chinese white rice wine
3 tablespoons of premium dark soya sauce
1 teaspoon of sugar
Some cornstarch solution
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
1 tablespoon of sesame oil
—–
Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
Disclaimer:
Spice N’ Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
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Instant Pot Model Used -IP Ultra
Inspired by Michael Lim’s Japanese Cheesecake recipe, this is an adaptation that works specifically for the Instant Pot Ultra Model.
Recipe
4 Large eggs separated (62-66 grams)
6 Tbsp all purpose flour (52 grams)
1 1/2 Tbsp corn starch (12 grams)
6 Tbsp sugar – for egg whites (85 grams)
2 Tbsp evaporated milk (30 grams)
2 Tbsp sugar – for cream cheese mixture(27 grams)
2 1/2 Tbsp salted butter (34 grams)
4 oz. cream cheese (104 grams)
1 1/4 tsp vanilla extract (7 grams)
1 Tbsp + 1 tsp ube extract (20 grams)
1/4 tsp almond extract (less than a gram)
1 1/4 c water for steaming
Optional: edible gold spray and stencil for decoration
Line bottom of round 6”x4” aluminum cake pan with parchment paper.
Combine flour and cornstarch.
Separate eggs. Set aside.
In a saucepan, combine milk, butter, 2 Tbsp and cream cheese. Melt together over low heat setting until well combined and smooth. It should be low boiling point.
Remove from heat, and add flour and cornstarch mixture. Mix well with wire whisk. Add yolks until well incorporated.
Add vanilla and ube extract. Set aside.
Whip egg whites at medium speed for 1 minute, then increase one notch for another minute until soft peaks. Gradually add sugar and beat until firm peaks.
Add a third of the meringue to the batter. Slowly combine the it by swirling the whisk in a circular motion starting from the top working your way to the bottom of the bowl.
Transfer this mixture to a larger bowl and add the second third, mix gently using the same technique earlier.
Repeat for the last third of the meringue. Finish with folding carefully with a rubber spatula until well combined. Be careful not to over mix so as not to deflate the batter. Batter should be firm and not runny.
Pour batter carefully in the pan. Run a skewer and tap a few times to minimize are pockets. Top with sprinkles lightly coated with flour.
Add water in the pot and place pot with trivet and foil sling. Cover loosely with aluminum foil and paper towel.
Set to Cake Mode, Low setting for 50 minute
Release pressure 30 minutes after baking
Cool down for 12 minutes
Loosen sides carefully with metal offset spatula. Gently nudge pan rotating it to help release the cake from pan.
You can set it at room temperature for 12 hours. It should last up to three days if refrigerated.
The flavor develops as it cools and when refrigerated.
Don’t be afraid to make yogurt in the Instant Pot. There’s nothing to it.
I won’t claim to be a master yogurt maker but I’ve made it enough I’m not embarrassed to show you how it goes down in the kitchen for me.
In this video, I go through the steps to making yogurt in pint jars and directly in the stainless steel liner. I have followed the instructions given in the Instant Pot User’s Manual exactly.
Whole food plant geek, recipe hoarder, hot wife, crazy mom & camera ham. FOLLOW ME for practical plant-based cooking, cookbook reviews and a good laugh.
https://instantpotteacher.com/wp-content/uploads/2020/01/1580199276_hqdefault.jpg360480Jill McKeeverhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngJill McKeever2020-01-28 08:14:362020-01-28 08:14:36How to Make Soy Yogurt 2 Ways in Instant Pot
I’ve been getting a TON of questions about the Instant Pot. So today I’m doing a full run down and review on the INSTANT POT — and whether or not I think you should get one! Watch and see! *NON SPONSORED*
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* Our editors review and recommend products to help you buy the stuff you need. If you make a purchase by clicking one of our links, we may earn a small share of the revenue. Our picks and opinions are independent from any business incentives.
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Have you ever thought how to reheat leftovers in Instant Pot after refrigerating? 🔥🔥🔥
This video shows you how I am reheating previously cooked Instant Pot Chicken Noodle Soup https://youtu.be/i5d7LP6hPiE
I am truly obsessed with my Instant Pot. If you visit my blog https://ifoodreal.com you will see I post 1-3 Healthy Instant Pot recipes per week. It saves me so much time to put dinner on the table in less than 15 minutes active cooking time.
I own 2 Instant Pots and 1 Cosori. The one you see in this video is 6 Quart Instant Pot Lux https://amzn.to/2Z99gUY, I also have 8 quart Instant Pot DUO https://amzn.to/2IAEoJr which is good for larger recipes with leftovers like soups and stews. And to make yogurt.
https://instantpotteacher.com/wp-content/uploads/2020/01/1580184520_maxresdefault.jpg7201280iFOODreal - Healthy Instant Pot Recipeshttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngiFOODreal - Healthy Instant Pot Recipes2020-01-28 04:08:392020-01-28 04:08:39How to REHEAT Food in Instant Pot | And store in same pot as well
