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Butteryum food blog recipes

Which Instant Pot Should You Choose?

Patricia @ ButterYum

Which Instant Pot Should I Choose? - ButterYum —

I’m somewhat amazed at the popularity of Instant Pots lately, but they’re such a fast and easy way to cook so many wonderful things, it’s no wonder. If you’ve been wondering which instant pot should you should choose, here’s a anting give them try, but don’t know which model to choose, here’s a primer to get you started.

**This post contains affiliate links.

Instant Pot LUX:  this 2nd generation model is the most basic.  It will pressure cook (on high only), slow cook, steam, cook rice, saute, and keep warm.  It also has a manual button that you can set it for whatever time you like.  (the original model was the CGX and is no longer in production). Main Features: high pressure, saute, slow cook, steam, makes rice, keeps warm, stainless steel inner pot. Available in 3, 6, and 8-quart.

I have this model in an 8-quart size.


Instant Pot DUO:  this one has all the same features is the LUX above, plus an additional yogurt feature (and the pressure can be set on low or high). Main Features: makes yogurt, high pressure, low pressure, saute, slow cook, steams, make rice, keeps warm, makes yogurt, stainless steel inner pot, lid rests in handle, Available in 3, 6, and 8-quart.


Instant Pot DUO PLUS:  this one is the same as the DUO above, but it also has a sterilize function, and egg and cake programs.  This one also has a bigger, brighter LED display. Main Features: makes yogurt, low pressure, high pressure, saute, slow cooks, steams, makes rice, keeps warm, stainless steel inner pot, lid rest in handle, sterilizes. Available in 3, 6, and 8-quart.

I also have this model in a 6-quart size.


Instant Pot NOVA PLUS:  this model is a DUO and DUO PLUS hybrid, including the bigger, brighter LED display, but without the sterilize, egg, and cake functions.  This model was originally designed to be sold at Costco. Main Features: makes yogurt, low pressure, high pressure, saute, slow cooks, steams, makes rice, keeps warm, stainless steel inner pot, lid rest in handle. Available only in 6-quart.


Instant Pot ULTRA:  this one is similar to the DUO PLUS above, but the functions are all customizable.  You can cook on high or low pressure; steam with or without pressure; set the temperature from 104-208F; set the time from 1 minute to 6 hours; set a delay timer; turn off the keep warm feature... it also has the ability to memorize custom settings.  Main Features: self-closing pressure valve, cooks at any temperature, makes yogurt, low pressure, high pressure, saute, slow cooks, steams, makes rice, keeps warm, stainless steel inner pot, lid rest in handle, sterilizes. Available in 3, 6, and 8-quart.


Instant Pot SMART WIFI:  this one is similar to the DUO above, but it has 3 keep warm temperatures.  The wifi feature enables you to keep track of the progress of your IP using your iPhone or android.  You can also program the app with custom cook times, but the wifi feature is limited to a range of 30-45 feet from the IP.  This model only comes in the 6-quart size. Main Features: cooks at any temperature, makes yogurt, low pressure, high pressure, saute, slow cooks, steams, makes rice, keeps warm, stainless steel inner pot, lid rest in handle, cooks at different temperatures sequentially via script, write, share, or download recipe scripts. Available only in 6-quart.


Instant Pot MAX:  this one is the newest model and the manufacturer claims it is faster and reaches a higher pressure than the other models (10-15% faster).  The higher pressure of this model simulates stovetop pressure cooking more accurately than the other IPs.  This model is the only one that reportedly reaches high enough pressure to pressure can. Main Features: reaches maximum pressure (15psi), automatically releases pressure, self-closing pressure valve, cooks at any temperature, makes yogurt, low pressure, high pressure, saute, slow cooks, steams, makes rice, keeps warm, stainless steel inner pot, lis rest in handle. Available only in 6-quart.


Instant Pot GEM:  although this is officially an "instant pot", it does NOT pressure cook. This is a slow cooker/multi cooker.   You can saute, slow cook (high or low), cook rice, bake, steam, roast, and stew in it.  It doesn't pressure cook or make yogurt, and the lining has a nonstick coating instead of being a stoneware crock like traditional slow cookers.  Main Features: saute, slow cooks, steams, makes rice, keeps warm. Available only in 6-quart.

To Recap - If you want just the basics, get the LUX.  If you want the basics with the additional yogurt function, I suggest the DUO.  If you want the basics with yogurt, egg, and cake functions, pick the DUO PLUS.  If you're a techie, chose the SMART WIFI.  If you want complete control over all the temps, times, sounds, etc - go for the ULTRA.  If you want the most time efficient, with the ability to pressure can, get the MAX.

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Italian Pine Nut Cookies

Patricia @ ButterYum

Italian Pine Nut Cookies - ButterYum. how to make pine nut cookies. how to make pignoli cookies. Italian cookie recipe with pine nuts. Italian cookie recipe. how to bake Italian bakery cookies at home. Pinoli cookie recipe. pignoli cookie recipe.

By far, the most popular cookie recipe among my extended family during the holidays. These chewy pignoli cookies are completely bursting with deep almond flavor. Pine nuts (pignolis) are pricy, but they’re such an excellent compliment in both texture and flavor, they’re worth using. If you want to be frugal, just place the pine nuts on the top of the cookies before baking; if you want to be decadent, roll the entire ball of cookie dough in the nuts before baking. Pine nuts are highly perishable so be sure to store them in an airtight container in the freezer.

how to make delicious pine nut cookies like a bakery

Start with a bowl of pine nuts (try not to eat them before you make the cookies).

10x-and-egg-whites-butteryum

Start with egg whites, confectioners sugar, and a pinch of fine salt.

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And the star ingredient, pure almond paste (not marzipan). Canned almond paste is best…

boxed-pure-almond-paste-for-cookies-butteryum

But there are some packaged almond pastes that are ok - squeeze the package to see if the paste inside is soft. This brand uses a foil-wrapping inside the box. There are also foil-wrapped logs available that are usually ok, but I find the clear cellophane-wrapped logs are usually hard and dried out. Avoid hard almond paste if you can.

pure-almond-paste-for-italian-cookie-recipe-butteryum

Here you can see the 2 different brands are 2 different colors, but that’s okay - the food processor is going to take care of that in no time.

grinding-pure-almond-paste-butteryum

Place the almond paste in the food processor (here’s mine) and pulse on and off until it resembles coarse sand.

italian cookie recipe that uses almond paste. what to do with almond paste. how to use almond paste.

The sight of ground almond paste makes me happy!

making-italian-almond-paste-cookie-dough-butteryum

Add the confectioners sugar and salt to the ground almond paste.

making-italian-cookie-dough-in-food-processor-butteryum

Pulse a few more times until the confectioners sugar disappears, then add the egg white and process until a smooth paste forms.

delicious-soft-and-stick-italian-pine-nut-cookies-butteryum

I like to transfer the paste to a smaller container which makes it easier to work with. Use a #60 scoop (about 1 tablespoons) to portion out the sticky cookie dough.

making-italian-almond-paste-pine-nut-cookies-butteryum

Roll the dough in the pine nuts.

italian-pignoli-cookies-butteryum

Place the pine nut coated balls of dough on a silicone lined half sheet pan and press the balls slightly so the pine nuts stick after baking.

soft-and-chewy-italian-pine-nut-cookies-butteryum

Bake the cookies for 20 minutes and allow to cool for 10 minutes before transferring to a rack to cool completely. Store in airtight container for up to a week (best eaten within 3 or 4 days).

Items needed to make this recipe:

(affiliate links)


Italian Pine Nut Cookies (Pinoli, Pignoli, Pinon)

makes 60 cookies (#60 scoop)

Printable Recipe

Ingredients

  • 1 1/2 pounds (680 grams) canned pure almond paste (not almond filling or marzipan)

  • 1 1/3 cups (150 grams) confectioners sugar

  • 3 large (90 grams) egg whites, room temperature

  • pinch of salt

  • 1/2 pound (227 grams) pine nuts (aka pinoli, pignoli, pinon)

  • optional: confectioners sugar for dusting

Directions

  1. Preheat oven to 325F, place rack in center position, and line 2 half sheet pans with silicone liners.

  2. Pulse almond paste in food processor until it resembles crumbs.

  3. Add confectioners sugar and salt; pulse until it resembles sand.

  4. Add egg whites and processes until a fine paste forms.

  5. Use a #60 scoop to portion dough; roll in pine nuts and place on half sheet pan (12 per pan).

  6. Flatten each ball of dough slightly and bake for 20 minutes; rest for 10 minutes before transferring to a rack to cool completely.

  7. Dust with additional confectioners sugar if desired.