This fast and savoury turkey stock is robust with flavour thanks to the Instant Pot! Did I tell you that I LOVE my Instant Pot?! (Instant Pot didn’t pay me to say that nor do I receive compensation in any way. The opinions are exclusively mine on this amazing kitchen tool. Sometimes I even think it’s magic!)
While the holidays are just past the horizon, some may still have some turkey frozen.
I’d made a turkey stock the day after Christmas and after one run, it looked like there was enough goodness to run it again with more water, fresh herbs and salt. It worked and worked well. While the second run wasn’t as good as the first, it was still great! Broth/stock is always wonderful to have on hand for soups or just to drink especially when you need that electrolyte boost when you’re on keto. Each batch made just over 3 liters.
For this stock, I didn’t anticipate to blog about this but after discovering that a second run was a great success here it is! My apologizes for the absence of photos from the first run.
I had been thinking about making heavy cream yogurt using the Instant Pot for quite a while now. I’ve had the Instant Pot DUO60, 7 in 1 for over a year now (and the IP Smart for just under a year), one function that I’ve wanted to use but haven’t is the yogurt function.
Thinking that Heavy Cream has approximately half the number of carbs than homogenized milk based on the USDA nutrition Database Heavy Cream has 6.52g carbs in one fluid cup compared to homogenized milk which has 11.66g carbs per fluid cup. (Though, I’ve since discovered that according to Avalon’s website that their Heavy Cream has 13g carbs-3g fiber=10g net carbs while their homogenized milk has 12g per cup. I’ve emailed to clarify if this was correct and as of this post haven’t heard back yet. Next time, I may be using another cream for this.)
So here’s my thought process, start with Heavy Cream which is lower in carbs to begin with and turn it into yogurt where the bacteria would use some of the milk sugars for food!! AH, HA!! (but there’s the other thing where the fat will remain and will be high in calories!)
I thought it’s perfect on the Ketogenic diet where I’ve restricted myself to 20g of net carbs. (Net carbs is the total carbs minus fiber carbs). I hadn’t had yogurt since starting the diet in July 2015. I was excited to 1) have yogurt again 2) to be able to use another function on the Instant Pot. YIPEEEE!
I wanted to make Instant Pot Low Carb Pork Ribs but realized the ribs I had were in the freezer! 🙁 Now I normally wouldn’t fret over a frozen protein to use in the Instant Pot but well…these ribs were frozen solid flat and there was no way it would fit! Funny thing was that I had to pop into the grocery store to pick something up when I saw these pork side ribs on special. $5.03/kg seemed like pretty okay price. I used to diligently track local food prices and I should dig up that info and update it. Being on the ketogenic diet, I (think) I consume more proteins now than I did before. (I didn’t track what I ate before keto and I think that I am eating more protein but I can’t really confirm that.) So it’s more important to track sales and cook with what is on special or stock up for later. That being said, this package of pork side ribs lasted me for 4 meals so $2.17 per meal doesn’t seem so bad!