Comments by "freedom dove" (@freedomdove) on "Easy Creamy Mac n Cheese/ No Bake" video.

  1. The mac and cheese looks very yummy. I make it for my son often since he's addicted to that dish. Lol. Most of the time I just cheat and use organic boxed mac and cheese which I can make in my Instant Pot. I use way less water than called for. He's fine with it. Whether boxed or homemade, I never bake mac and cheese. I find it unnecessary.
    2
  2. Hey Carol. Thanks for the shout-out. I learned that tip from Alton Brown for making potato salad. The potatoes are cooked whole then cut up. He boils them in a pot of water, which I started out doing many years ago, but I now cook my taters in my Instant Pot to save water and time. You can peel them or not. I leave the peels but if you don't want them, they do rub off very easily with a dish towel after cooking, which means you don't need a veggie peeler. You need to submerge the cooked potatoes in ice water if you want to make the peeling easy, though. As a nomad, I won't be using that precious water and ice since I don't care that the peels are on. It does make handling the potatoes a hot task, though. Lol. I tend to undercook my taters a smidge since I'm not cooling them down with ice water. They continue to cook on their own while sitting. After that the pieces go in a zipper top bag with a tablespoon or so of vinegar (to 3 lbs potatoes). I use organic apple cider vinegar. Into the fridge overnight. The next day I make up the salad dressing and combine it with the marinated potatoes in a big bowl. I always add some hard-boiled eggs, which I can also make in my IP. I don't follow Alton's recipe to a T because I'm just always tweaking recipes to suit my taste, but I've found this overnight marination tip to be invaluable. It has the added bonus of keeping the potatoes intact rather than having overly-mushy potato salad. 👍
    1
  3. I like the IP for the ease of making beans most of all, I think. I don't soak them or even rinse them. Just straight into the IP with water and chicken base for 50 min, natural release. They come out perfect and flavorful. From there I spice them up for refried beans. Oh, and it's the perfect appliance for roasts that you want to be able to shred with a fork. It's a huge time saver and keeps the heat down in the house.
    1