SWMBO on a girls trip so I indulged in MCS

[fzxdoc]

I use my 6 quart IP a lot--I make steel cut oats for the week and HB eggs for the week every single week. It gets used about 3-4 times a month for entrees and/or beans. The 10 quart gets used mostly for broth and for big batches of soup or stews when the kids are coming for a visit.

I hope yours gets a good workout as well, JCBBQ . You're going to enjoy using it.

Kathryn

[JCBBQ]

Thank you.

[yakima]

Bookmarked Amy + Jacky.
So now I have @fzzdoc's favorite IP cookbook coming, and her favorite site saved. Nothing but inertia holds me back.

[SheilaAnn]

Let me dig up my RG IP Cooking Times! There is/was a Facebook page dedicated to RG/IP. Steve turned me on to this guide.

[klflowers]

Any tough cut of meat. I use it to cook skirt steak for stir fries. I season it, sear it in the IP on the sauté setting, deglaze with stock and cook it on high for 30 minutes or so.

[yakima]

You folks are (almost) inspiring me to break out my IP. Am going to have to try hard boiled eggs.

[Dan Deter]

Cook for 5 minutes, hold (natural release) for 5 minutes, release remaining pressure and ice bath for 5+ minutes.

[fzxdoc]

The devil made me do it: I use the 6-6-6 method.

Similar to Dan Deter's 5-5-5 method.

[SheilaAnn]

fzxdoc
yakima
JCBBQ
klflowers

Found and posted!

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beans/1899667-rancho-gordo-and-ip-cooking-times#post1899667

[JCBBQ]

This is fantastic!! Thanks!!

[yakima]

Boy, you girls are on a roll.

[fzxdoc]

SheilaAnn , thank you!

yakima , we've always been on a roll. That's how we roll.

[JCBBQ]

Guys please check my “math” here. So the only beans I make consistently are Cuban black beans. With IP would I do the same thing - load w beans, chopped green pepper, garlic, bay leaf and a ham hock, salt and 2 quarts of water. Then pressure cook according to SA’s instructions 35-45 mins.

Normally I’d then remove the ham hock and chop up the meat and add back to the beans with the sofrito. Is 45 mins enough time to cook the ham hock in the IP? With a traditional method I’d then bring everything to a boil and simmer for another 30ish minutes. Would the sauté function accomplish this?

Let me know your thoughts. Thanks.

[JCBBQ]

Sweet! Thanks SheilaAnn

[fzxdoc]

It's plenty of time, even if you start with a frozen ham hock. If the beans are not done yet, use the Saute function to cook them longer.

You will also use the Saute function to saute the aromatics before adding the water and starting the pressure cook.

At my altitude, 3700ft, 45 min is not long enough for tender black beans. So start with it but don't be surprised if the beans are not done yet. I occasionally IP beans at sea level, and the time does not change by much, if at all.

Kathryn

[JCBBQ]

Good info, thanks fzxdoc. Btw, where do you live that the altitude is so high?

[Sweaty Paul]

Congratulations on the purchase! The stock looks fabulous.

[JCBBQ]

Thanks man!

[fzxdoc]

I agree about the stock, JCBBQ . It's so pretty!