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"NHWM,"

Sure, I make a bath for the ribs using 4 cups of apple juice and 1 cup of apple cider vinegar and press saute to get it warmed up. After removing the membrane, I cut the baby backs in half so they fit better (I have the 6 quart) and place the ribs meaty side down. Seal it and turn it off, then put on the meat/stew cycle so it will be on high pressure and set it for 32 minutes. After the time is up, I let it sit for 5 minutes in the bath and then flip the vent release. I place them on a foil-lined pan and brush the bbq sauce on both sides keeping the meaty side face up and place in a 400 degree oven for 5 - 10 minutes so the sauce caramelizes.

They come out so tender, that you have to be careful when trying to transfer from the pot to the baking sheet. Hope you enjoy!!
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Niece reminded me to tell you all she cooked breakfast for me this morning.
Breakfast was delicious.
Poached egg ( slightly cool but good) Plant-Based Bacon
Hot rye toast with Smart Balance
Cup of Earl Gray tea, orange juice
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NeedHelp, I forgot to mention about cooking the French toast for your husband when you first got married. I would have been upset at that one too.
My family knows better than to criticize my cooking. I certainly can take constructive criticism when I know it is not a great dish which happens rarely. I can be a little sensitive when it comes to my cooking and baking. I told them there is always take out and TV dinners, LOL. Family is good and appreciative, though.
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NGI,

I apologize if you said this already, but can you share a bit more about how you do ribs in the instant pot.

Thanks.
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EB,

You take great pride in your cooking! I do too.

It is an art, also a science and a joy to some and a pain in the butt to others!

It’s fun knowing how people learned to cook! We do continue to learn all of our lives!
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I learned as an adult. I never cooked anything until I was in my early twenties. I made my first apple pie and it came out fine. I asked my dad one time how he makes such wonderful omelets .He was thrilled to teach me and to this day the omelet comes out perfect. I think of my dad every time I make the omelet and use his small spatula. Cooking comes easy to me and I love it. I did not realize I was learning how to cook when I watched my mom and dad cooking in the kitchen when I was younger. They were both excellent cooks. My first formal dinner I cooked was a turkey dinner and it came out great. I don't usually follow recipes I like to create my own, but sometimes I like to get ideas from cookbooks and online. I think cooking is an art. My mother told me when I first started cooking that food should look appealing and attractive. I never forgot that tip. I once dated a upscale restaurant owner and I made my first Filet Mignon dinner with a peppercorn sauce..He was so impressed he told me it was just as good as his restaurant. I thought to myself I bet it was better, LOL. I like the basics but I am somewhat of a fancy cook, I like to try different things. I am kind of a perfectionist type of cook/baker, Need Help. Tried to teach my niece how to cook but lost a little patience one day. After teaching her how to make homemade biscuits I decided to leave her alone to mix the batter. I took a peak and could not believe she was beating the dough to death. That was the last cooking class we did together. I was teaching her for six months the basics, food prep, and the many dishes we all love from my moms own recipes. I will probably start again. She does not appear to enjoy cooking like I do so we shall see. I dislike repeating myself so I need to work on that so she can enjoy learning and not feel pressure. Everyone learns differently. I am picky restaurant customer . I ask what is in the soup, how I want my fish prepared, hot food only otherwise it will be sent back. My brother used to get embarrassed if we were at a upscale restaurant. I even ask if the potatoes are real, LOL. My favorite dish to make is a homemade turkey dinner with all the trimmings, favorite pie to bake is apple and chocolate cream. I love making homemade soups of all kinds. Mom and I make homemade Christmas cookies together for about twenty years now. This is our special time together during the holidays since I've been caring for her.
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"Elaine,"

You're welcome, glad I could give you some tips for your new instant pot. Years ago I cooked corned beef, cabbage and carrots the traditional way and it came out very good. The next time, not so good. I wanted to try it in the instant pot but, my husband wasn't so enthused so never did. Would love to hear how it turns out along with the ribs and/or roasts you make!

Just like dealing with any new gadget-like appliance, it can be intimidating but once you get past that, you may discover you really enjoy using it. I know I really began to look forward to cooking in it and especially liked not having lots of pots and pans to clean up which is an added bonus!

One of the guys I like to watch on YouTube is "Pressure Luck Cooking" although there are others I watch too.
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cwille,

Hahaha! That’s funny. I made my share of goofs until I learned.

I knew that I goofed when my husband would say, “Honey, would you like to eat out tonight?” 😂

My MIL was a doll and would never have criticized me. She would tell me that she didn’t care what I served her. She was easy to please.

When my husband and I were first married, I woke up early on a Saturday morning. I wanted to make my husband ‘French Toast.’ Well, I only knew my mom’s version of it and loved it.

My husband came downstairs for breakfast and I was so proud that I made him French toast for breakfast!

He looked at it and said, “What is this?” We were newlyweds, so I was crushed! Hahaha 🤣

I said, “It’s French toast!” He says, “It doesn’t look like ‘my mother’s’ French toasts!”

Well, that was our first fight! LOL

I called my MIL, and asked her how did she cook French toast. She heard me sniffling and asked what was wrong. When I told her what my husband said, she asked to speak to him. She politely told him that telling a new bride, “That isn’t like my mother’s.” is a huge faux pas! LOL, He never said that again to me.

She did give me her recipe. My daughters still giggle when I tell them that our first fight was over French toast!

Oh, my oldest daughter loves my MIL’s recipe, like her daddy! My youngest daughter is the diplomat that says she likes them both equally.

Wait, now I have developed a new combination of both recipes that we all love!
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One story that I will never forget is of how mom served a rare/medium rare roast beef to the inlaws when newly married (mom and dad married when they were in their 30's, nobody could accuse her of being an ingenue) and was consoled that everybody makes mistakes, with an offer to help her pop it back in the oven 😂

My dad could cook the basics and he wasn't too macho to help in the kitchen when mom was under the weather. His idea of cooking did differ from mom's though so maybe our meals were a reflection of what he wanted, I never heard the story until I first encountered rare beef at restaurants when I was in my teens.
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cwille,

You appear to be a confident cook to me so no matter how you learned you succeeded!

I love reading cookbooks, magazine and newspaper recipes too. Now we have the internet too!

Oh, and the fundraiser cookbooks of all the tried and true recipes are great too. Churches and schools did those often.

I never did 4H but I did take home economics.

It’s also practice, practice and more practice while we are young, or any age to perfect our dishes.

It helps if we enjoy cooking. If someone doesn’t like it, I would say to get take out!

I have friends who don’t like cooking. One said, “My husband left my roast on the counter overnight after I cooked a terrific meal for him. I am never going to cook for him again. It’s a thankless job!” LOL, poor guy never got another home cooked meal again! It was an accident but she never let it go. She told me, “My husband is a prominent attorney. He can well afford a housekeeper and take out food from our favorite deli and restaurants.” She hated cooking!

I had another friend who would get take out and place it in her own serving dishes so her husband would think she cooked it! LOL

So, I guess rice pudding is yucky. Hahaha. I guess I was never interested in trying it. We cook bread pudding in Louisiana.
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Bridger,

Grandmothers are the best!

So glad that you and hubby are enjoying your trip.

Every posting that I see from you makes me smile.

I am vicariously traveling through your spirit! 😊

I hope to be able to post about traveling to see my daughter one day. Hubby is done with his radiation treatments now, still has hormone treatments and MRI left.

He got a lovely congratulations card for completing his radiation from the medical staff. They told him they would miss him but shared his joy of completing his treatments.

My husband was touched by their kindness and compassion but told them that he wouldn’t mind running into them in the future but not as an oncology patient!

You know what is funny about my mom’s cooking? She truly was an excellent cook and enjoyed cooking but hated cooking eggs over easy or a rare steak for my dad! She liked hers cooked more.

I remember daddy cooking eggs or a steak himself occasionally, because mom didn’t quite get it right or she wanted him to eat it her way. 😊

My dad took up cooking soup as a hobby after he retired. He made great soup! My grandmother did too. Mom ate soup but didn’t cook it.

You’re a fabulous cook, Bridger! Your sons might be intimidated to try and fix your dishes. I was terribly intimidated to cook my mom’s dishes. I had to work up the courage and when she okayed it, I knew that I had succeeded.

My husband grills wonderfully and his breakfasts are top notch!
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My grandmothers taught me to cook. Plus my husband’s grandmother when she lived with us. My husband can grill. My sons do nothing. Both of them show up for dinner with us fairly often.

We’re on the last leg of our trip. Headed to Nashville for a couple of days, then home. It’s been a nice trip. I hope the first of many.
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I'm not really sure how I learned to cook, I guess it was a gradual process. Although I helped in the kitchen mom's meals were pretty basic meat and potatoes with 2 veggies and a salad, with enough planned leftovers for lunches. Pasta was almost unheard of (except for tuna casserole, which I hated). Rice was pudding (which I also hated because mom put raisins in it). My grandmother taught me a lot of things but I can't remember cooking with her 🤔. I went to a 4H club that focused on cooking, sewing and gardening so I probably learned a lot of the "rules" there. I don't think I really put much effort into it until I had to produce some kind of balanced meal every day for a hungry family. I read a lot of cookbooks.
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How many of you learned to cook as a child in your mom or grandmother’s kitchen? Did you learn as an adult?

Mom was busy at home, four kids, two cousins that she raised as well, so she didn’t show me much as a kid. Once in awhile she would let me stir the pancake batter or help her mix up a cake. I loved helping mom!

Unfortunately or fortunately, depending on how you view it, mom was a perfectionist and didn’t allow me to help very often. She was a fantastic cook!

My mom’s sister was the opposite! She let me help her cook. She was an incredible aunt. Very often, I felt closer to her because our personalities were similar, same thing with my grandma.

I guess mom didn’t have time to teach me. Plus she wanted everything done just right. It had to be perfect! She was a Martha Stewart type! Hahaha 🤣

Grandma and my aunt were more laid back. All were excellent cooks!

I miss going into others’ kitchens. We can’t visit with others now due to Covid.

Mom did teach me in her kitchen after I became an adult, so did grandma. My poor aunt was dead by then. She died in her 40’s with kidney disease. My sweet mother in law taught me lots too.

My parents raised her children. She died so quickly in the hospital that she hadn’t even prepared for who would raise the kids.

My uncle died two years earlier with cancer.

Mom and dad didn’t think twice, moved the kids in, told us, “No yours or mine, it’s ours.” We understood and it went well. We missed my aunt and uncle but carried on as a family.

Now, we are fortunate to have YouTube and PBS cooking shows.

I don’t like these cooking contest shows! That is only entertainment, not worth my time, it isn’t cooking instructions. I am not interested in most of those. I do have one exception, the British baking show that bakers compete in.

There are great cooks on this forum. If any of you do a YouTube channel, I will watch!

What are your worst goofs? Your best dishes?

I guess my worst goof was when I first married, I cooked a turkey with the stuff (innards) still inside of it! 😂
I don’t have one specific specialty. I cook tons of things.

Have you taught your kids, nieces/nephews or grandchildren to cook? I did and loved teaching my girls and nieces and nephews. I don’t have grandchildren.
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Cwille,

Glad your pressure cooker roast came out well.

I am experimenting with my instant pot. I did the french style cooking of a steak in a bag in my instant pot. It came out perfect!

As far as bread pudding goes, I am a New Orleans native. We cook the best bread pudding. The home cooks here very often sub evaporated milk for the cream.

Either one works and bread pudding is a delicious desert that isn’t a health food! The calories don’t count! LOL

The recipe that Isthisreallyreal suggested looks very close to how I do it. It is a yummy dessert!

Most people cannot give a recipe for it because we no longer use specific recipes for dishes and have become ‘dump and pour’ cooks.

My grandmother would invite me into her kitchen and watch her cook my favorite dishes because she did not have to follow a recipe.

Once a friend told me, “The only difference between someone that can cook and someone who can’t, is good recipes.”

I respectfully told her that she was completely wrong, that a good cook no longer needed recipes to follow but should follow a recipe to learn new dishes. I do some of each. I create my own dishes, following the way my mom and grandmother did, plus I follow recipes when I am trying something new. I will adapt a recipe to suit my own taste as well. That’s the fun part of cooking.

I find baking is more precise than cooking. Baking isn’t nearly as forgiving. My oldest daughter loves to bake. Too bad she has diabetes!

It is interesting that New Orleans has rice farmers here but we never cook rice pudding. You don’t see rice pudding on restaurant menus here. I have never even tried rice pudding. Couldn’t give an opinion, one way or another on how it taste. Same for tapioca pudding. We don’t do that. What on earth is tapioca anyway?
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No wonder that bread pudding recipe is so good, it has 1 1/2 cups of of heavy cream, with more in the sauce 😱
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Nobodygetsit, thank you for all your help with the instapot. I’m going to try corned beef with carrots and onions tomorrow night. I watched a YouTube video and it said to cook for 75 minutes. Corned beef takes a long time to cook but it looked delicious!!
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Elaine,,

I forgot to tell you to put your roast on top of the rack that your instant pot should have come with and I do add a beef bouillon cube to the cup of water!
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"Isthisrealyreal,"

I was just kidding about the corn! Growing up mashed potatoes and corn was my favorite together. I've never heard of the Breville fast slow cooker. My husband likes those ribs better than "Dave's BBQ" (I do buy their Rich 'n Sassy sauce though).

Your bread pudding sounds really good - that was one of my mom's favorites.
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Elaine,

I usually buy a 3# boneless chuck roast or cross rib, season it and choose the "saute" setting to sear/brown the meat on all sides in a little bit of oil because the instant pot doesn't brown meat on its own. Then if you want to use sliced onions, I take the meat out, scrape the meat drippings to deglaze the bottom of the pot and saute the onion in it. Turn off, place the meat/onions in the pot with a minimum of 1 cup of water. Then, you can wrap your potatoes (I have the skin on) in a foil pouch. I then take my vegetables and wrap in a foil pouch. This keeps them from becoming mushy. Place the two pouches on top of the meat, choose the "pressure cook" preset button and cook for 1 hour. When it's done, I let it rest for 10 minutes and after the time is up release the valve to finish venting.
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EB, Tornadoughalli.com has the best recipe for bread pudding. I read the reviews and someone else said they added peaches. So, of course, I had to try that.

This is the best bread pudding I have ever had. My cook time was about 15 minutes longer than she recommended, this was probably because of the added peaches. Oh yeah, I used brioche rolls. Other than that, oh my mmmm mmmmmmgood.

NGI, no corn with this dish. The noodles are enough starch for me for one meal. I would do corn if I was serving it with mashed potatoes though.

I think that I have to try your ribs. I don't have an instant pot but I have a Breville fast slow cooker that I think is the predecessor to the instant pot. Your bath sounds delicious.
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Nobodygetsit, we could chicken or chicken breast with carrots, onions, and potatoes in the instapot for 10 minutes on pressure cook. My instapot guide says to cook chicken for 5-8 minutes. We cooked chili for 10 minutes but cooked the chicken beforehand in the frying pan.

The roast we also cooked for 10 minutes but my guide says 25 minutes. Next time I will cook it longer.

Do you put potatoes and vegetables in all at once with the meat? My vegetable guide says to cook veggies for 1 minute and potatoes for 3-5 minutes.
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Elaine,

It may depend on what make and model you use. I have A LOT of preset buttons that I have never tried. The 3 main ones I use are "saute" for veggies, "meat/stew " for my ribs and the "pressure cooker" button for other meats. Like I've made oatmeal with dried cranberries or cherries but, I didn't use the "oatmeal" preset button. I've never made a cake or yogurt in it either which have preset buttons as well. I do want to make chili, so I will use the preset "chili/soup" button. I wonder what your son cooks that only requires 10 minutes regardless of what he's making.

Did your pot come with a booklet of recipes? I found it helpful to thumb through that to get ideas on what button to use along with times.

One other thing I never thought of but, happened to either read or hear somewhere is not to use one of the heavy duty Scotch Brite sponges with the dark green rough side like you would use on regular pots and pans because it can ruin the pot. I buy the Scotch Brite "Dobie" sponge.
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Isthisrealyreal, the peach bread pudding sounds so delicious with the vanilla sauce. I just might make this soon.
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Nobodygetsit, thank you!! I will try it this week. Do you use the preset buttons on the instapot? My son told me he cooks everything on pressure cook for 10 minutes. Do you find the preset buttons to be better to use? I’m never sure how long to cook the food. I just got it so I’m still getting use to it like Needhelpwithmom.
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Elaine,

I make a bath for the ribs using 4 cups of apple juice and 1 cup of apple cider vinegar and press saute to get it warmed up. After removing the membrane, I cut the baby backs in half so they fit better (I have the 6 quart) and place the ribs meaty side down. Seal it and turn it off, then put on the meat/stew cycle so it will be on high pressure and set it for 32 minutes. After the time is up, I let it sit for 5 minutes in the bath and then flip the vent release. I place them on a foil-lined pan and brush the bbq sauce on both sides keeping the meaty side face up and place in a 400 degree oven for 5 - 10 minutes so the sauce caramelizes.

They come out so tender, that you have to be careful when trying to transfer from the pot to the baking sheet. Hope you enjoy!!
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"NHWM,"

Both your Godmother/cousin story along with your own dinner story on the "Inappropriate Comments..." thread was hilarious!!
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Nobodygetsit, the baby back ribs sounds delicious. I will buy some tomorrow. How long do you cook it for in your instapot? I have been cooking my other meals in there for 10 minutes.
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I made a very easy supper. Betty Crocker has instant mashed sweet potatoes and I have found they are very good. I also took a can of Spinach and a can of Mustard Greens, drained most of the liquid, added a 1/3 cup of sour cream and a half package of Lipton Onion Mix. Sam's club has angus hamburgers, precooked, and you only microwave them or put them in skillet to heat. Then I added just a little of our favorite barbecue sauce at the top. It took minutes and it was very tasty.
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"Isthisrealyreal,"

Where's the corn??? :)
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