Instant Vortex Plus Rotisserie Pork Roast
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- Опубликовано: 16 июл 2019
- *Not Sponsored in any way!*
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This video will show you the basics of how to make a Rotisserie Cuban Pork in the Vortex Plus. You'll learn how to prepare the pork, truss it (that's just the fancy word for tying 'em up, and some tips that will make it easier to make the best rotisserie pork you ever had!
*It is cooked on the Roast function at 350 degrees for 45-60 mins depending on the size of your roast.*
Also, this is the link to my Instant Pot Black Bean recipe. In the ingredient list is the recipe to make your own homemade Adobo.
lanaunderpressure.com/2018/12...
For a printable version of this recipe go to:
lanaunderpressure.com/2019/07...
For great Instant Pot Cuban and Jewish recipes and other great recipes, please visit and subscribe to my blog lanaunderpressure.com/
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I made a small pork shoulder (about 3.5 lbs) seasoned it with Slap yo mama, pepper, garlic powder and olive oil. I also use about 5 cloves of garlic bulbs and shoved them in pre cut slits with a knife. I placed it on the rotisserie spit set it to roast a 325 for 1 hour and then again for 20 mins. it was perfect. I let it rest for an additional 10-15 mins before slicing. wonderful!!!!! thank you for the tips, they were very helpful.
Oooo that sounds amazing! I have done the trick wiht the garlic cloves and I love it. Adds so much flavor. I never tried Slap yo Mama seasoning but it sounds like something I need in my life. Thanks for the tip! :)
I followed this and it turned out perfect:)
@@sheldonharvey3231 yayyyy happy to help! I'm still learning to use this thing lol
You video just took the fear out of me getting this model and using it
Yay! Badly cooking and stay safe.
I’m also Cuban and Jewish. I have never met anyone else other than my own family. Thank you for your recipes! Love your videos!
Hi there!! I don't think I have met any other Cuban Jews )Jewbans, lol) either. We definitely have the best of both worlds when it comes to food for sure, lol. I am working on a recipe for ajiaco and I just had the idea of adding matzo balls to it. My blog has a great matzo ball soup in the IP but writing to you I just realized I have been separating the 2 cuisines, but maybe I should start doing some where I combine them. My husband (who is Cuban, too) always said my grandmother's raisin kugel tasted just like his grandmother's bread pudding. Hmmm. Thank you for the inspiration and happy thanksgiving!
Thank you so much for your videos. Not only are you teaching me how to use my new Vortex, you’re teaching me how to make all my favorite Puerto Rican/Cuban foods. Thank you!
You have done an excellent job explaining and teaching about the Vortex. I love mine and my first meal was the pork roast. I love the crunchy skin and we always fight over it. Like you, I had to sample it to make sure it was good. Thank you so much!
I just finished cooking a 4 pound prime rib roast on the rotisserie and it was AHMAZING...love my Vortex Plus.
Isn't it fabulous!!! So yummy. :)
Lana, Please make more videos of how to cook in the Instant Vortex! I really love how you explain everything. I just bought the air fryer and I am learning how to use it through your videos.
Wow thankyou so much for the kind words. I am so glad you find them helpful. If you go to my blog, I have a ton of air fryer oven recipes. Most if not all Omni and Omni Plus recipes can be used in the Vortex Plus. The Vortex makes the best cakes...even better than the Omni.
@@LanaUnderPressure I made the empanadas this past weekend and my family love them!! my daughter learned also how to make them. Thank you Lana!!
I got my Vortex Plus for Christmas and I love it! Your video was super helpful!
Looks delicious!! I’m going make this one for sure, thanks for sharing!!
You are so welcome! Hope you enjoy it. PS my mom lives in her rv and she loves it. You'll love how you can bake and roast in the vortex and not heat up your whole camper.
Thank you 😋 Today is my first time to ever try an air fryer I love to cook I do love the Insta pot and I just made bacon with you turned out great
Thank You for the GREAT 👍 Video! Your fun to watch & explain so much which I appreciate! I just got my Vortex, haven't taken it out of package, I found you & have learned so much! I'm gonna get cooking soon!
Yay I am so glad I could help. Happy cooking and stay safe.
New subscriber!! I don't have a vortex just yet but have been doing a lot of research!! Great videos! This recipe makes me want one even more!! Looking forward to seeing more recipes from you!
Awe thank you so much for subscribing! If you are on Facebook, check out the group Instant Vortex Plus and Omni Group. I showed my side by side rotisserie chicken, one in the Vortex and one int he Omni. I will be making a blog post about it this week.
I was just gifted the Emeril Lagasse 7in1 12 quart air fryer pro which seems almost identical to this model so thanks for these videos as they have been a huge help so far.
Oh I am so glad. I try to make my tutorials and recipes broad enough to work for various ovens. Happy holidays and have a wonderful new year!
Because of you my husband just sent for my Instant Omni Fryer from Amazon. Thank you very much. By the way, we cut the crunchy cuerito with a pair of kitchen shears.
Yay! Enjoy. You are going to love it!
Great video and recipe! Thanks a lot for sharing!
You are so welcome! I am so glad you enjoyed it.
Your Explanation so easily simple👍👍
Lana, You seem like you're the only RUclipsr who knows her stuff on how to cook in the Vortex. I applaud you! Please post some more videos. I wish you were my neighbor in NC. I use to live in Miami and I do miss that wonderful Cuban food.
Hi abd thank you so much! Last year during the height of COVID I went back to teaching to help out since NYC had a shortage of teachers. Then I was asked to stay, so I'm a full time in person teacher. So I've been struggling finding the time to film. I was going to make a few over break but....I got Covid! Lol grrr. I'm going to try and film some over this next break.
I just purchased this 10 qt Instant vortex 1-7...from Walmart.
Was ready to return it until your video! ❤🍖🍗🥩🥓
ahhhhHHHHAAAAA pernil! I'm so glad I found you. I can use your conversations.
Hola!!! I'm glad you found me too.:) If you have Facebook, you can message me from my page anytime. I also have a pernil recor for the Instant Pot on my blog. You don't get the crispy skin but my father says it's actually the tastiest way to make it.
Great!!!! Thanks Lana
Hi Australia here
Thanks 👍 so much for tutorial so simple
Even grand daughter is on board.yeah!!
Happy to help!
You do a very great job on your videos, first time I ever subscribed to anything
Oh my gosh thank you so much!
Mouth watering1👍,trying my vortex now....just find it a little louder for my ear s...but tolerable my previous basket air fryer is a little more quite...but with bubbles on its coating nahhh STILL I prefer this vortex.thanks Lana
You are so welcome!
Love the recipe
Thank you 😊
Hi, I really liked your video. I have a 10 qt. Insignia Air Fryer, practically the same thing you are using in this video. I am going to try your pork shoulder recipe. Keep posting, you now have a new subscriber.
Thank you for making the Vortex so practical for those who are new to it. And how awesome that you made pernil! Brilliant! I always buy the big shoulder, rub it down under the skin and the meat, let it sit in the fridge at least overnight, then slow roast allllllll day. It's easy but involved. It ties up the use of my oven for hours, too. This is so much more practical. Thank you!
BTW - Is it humorous that you feature pernil and offer Jewish recipes, too? Or is that only humorous to me? These are two of my favorite cuisines - Cuban and Jewish! Love it.
Also - you mentioned at about 9:23 that it took about an hour at 145*, but your notes say 350*. Would you mind to clarify which one is correct, please? Thank you.
Haha No, I find it super humorous. One side of my culture doesn't eat pork and the other side lives on it. That's probably the best symbolic illustration of my life. lol Thankfully I don't keep Kosher, so I'm all good. We just cooked a pernil all day int he oven for Noche Buena. Sometimes you ahve to go old school. However, if you have an Instant Pot, you should check out my recipe for pernil in the IP. My daughter says she likes it best that way. Even better than in a caja china.
The 145° is the temperature of the Pork not the oven. I always use a meat thermometer to check the temperature of my meat. That's how i get the correct time.
Because of your inspiration, I made a pernil mojo last night for New Year! I didn't want to take the time to rub everything down with adobo on New Year's Eve. It was easier to open a zip lock plastic bag, put in the meat and dump Badia mojo on it. It turned out very good even though the rotisserie tines and lifting fork were a bit challenging to work with.
I'm kind of glad I went with the mojo over adobo. The pernil was only 3 lbs and very lean - a little on the dry side, actually. When I checked it at 55 minutes the temps was only 137•. I added some cooking time, then crisped the skin. Probably could have pulled it at 135• since it would continue to cook under the broiler.
The skin lip was a bit wonky and uneven, with more on the ends than the middle. Crisping it took some doing, just because of the cut of the meat.
As I am typing this, I am realizing that I am really, *really* picky about pernil perfection! That's probably due to growing up with access to amazing Cuban food in Tampa Bay. Sensational mom-and-pop Cuban restaurants are abundant there.
(And if one is going to consume pork, make it Latin style! ¡Que rico!)
Love your garlic Tee shirt!
Awe thanks. It's actually an apron. My sister-in-law makes them and she made this one for me because on one of my Facebook live videos I said that, so she took my quote and put it on an apron, lol.
GOOD JOB.
Oh my heart!! My momma just ordered me one for Christmas and I cannot wait to make pernil!! Just to imagine poking all the holes and filling them with garlic cloves (will they get soft in such a short time??) and maybe some platanos. Do you think I could pull those off in the Vortex?? I would love to know. I just figured out why my 'home alone' Christmas dinner is going to be!! Thanks so much Lana. I'm a new subscriber - this is the 5th video of yours I've watched in a row!!
**I'm so sorry it took me so long to reply. I returned to teaching to help out with the teacher shortage due to Covid at my son's high school, so it's kept me busy.**
Yay I'm so happy for you, I think you are going to love it. I can't wait to hear how your pernil came out. On my blog I have direction to cook the frozen maduros in the air fryer and they come out amazing. However, I have tried fresh maduros and tostones and neither come out to my liking, in the oven. I will keep working on it, but I still fry them when making from scratch.
Thank you. You're a jewel. We should work together. I am buying the air fryer right now from Macy's.
Great video!
Thank you!
Love this video❤ can we use the basket as well fo this recipe?
Yes, but spray it with Pam because it's a pain to clean after.
I'm a butcher and we can always cut a boneless one so nobody has to de-bone it yourself. They're very easy and quick to cut
Hi. I wish I lived closer to a good butcher. It's expensive to live in NYC so where I buy my pork shoulder is bone in but very inexpensive. But I agree, people should try and find a good butcher for their meat.
Oh my goodness this is perfect! I just got my IVP and I’m thinking about this for Thanksgiving! I need to feed 3-4 people, how big of a roast can I use?
Hi! The IVP is perfect for 3 to 4 people. As long as you are putting it on the tray and not the rotisserie (on the rotisserie it can only do 4 lbs, but if that's enough for you I would highly suggest doing it on the rotisserie, it's pretty great)it can hold pretty large size. I would say doing a 6 lb roast would be good. Not necessarily because of weight but you don't want something too big that it sits close tot he heating element. I would definitely flip and also cook on the very bottom of the oven to give yourself more room. Also, it would be a ood idea to cook it on lower heat like 375 until it is just to temp and then boost the heat to crisp the outside. Happy Thanksgiving!
Lana Under Pressure ok ty! My hubby has decided n whole chicken instead. Lol! But I’m gonna try this for sure
Great video can’t wait to try it. I just bought the instant Omni pro i hope it is the best one but who know till i try it. Which oven do you like the best??
Hi! I like the original Omni abd then the Pro. But I also have the Vortex Plus and use it all the time.
Hello: Great video, but it would be nice to know the temperature and how much time you cooked the roast for. I was able to read the time and temp from the video but others may not. Thank you!
Hello. Thank you so much for letting me know because I didn't realize I had accidentally edited that part out in the editing process. It was right before I added the pork into the oven. I will go back and see if I can reinsert it. Thank you again for letting me know. 👍❤
@@LanaUnderPressure That'll be great because I watch your videos way more than once !!
Very good instructions. Are there any cons on this machine? Looking at this pork roast makes me want to run out and buy one.
Greetings from London. I've had my rotisserie air fryer for a couple of months and cooked Duck, Chicken and Beef to perfection. I was wondering whether a Pork Roll would produce Crackling on the spit. Your trick with the Aluminium Foil and an extra 4-6 minutes has put my worries to sleep !! Also I've never heard of these Adobo rubs and will follow your home made "Cheats" (which will not contain any of the usual stuff the big boys add to their commercial products) !! So you've given me the great idea for my Crackling. Perhaps I can offer one up to you. I suggest that as this Pork Shoulder is open when you start then place the spit into the centre before you tie it off. That way way you could jiggle it to help with an even balance as you tie the twine. That's what I'm going to do when I make this at the weekend. I'm sure it will taste superb !! I'm loving your videos, Lana. Gracias......
Hola! First I have to say.....why the heck didn't I think about tying the pork around the spit?? Your idea is so simple yet so brilliant. Lol I think I am going to have to do it that way from now on. Would you mind if I added that into my blog and give you credit for the idea? I hope you enjoy the pork. I would love to here an update on how it came out. It is one of my favorites and I can't think of anything better then good crackling (we call them chicharrones). Even when I make a huge pork shoulder in the traditional oven, I still remove the skin after and crisp it up more in the air fryer. Happy cooking and stay safe!
I would love to make this. I do have a question. Do you have to do the crispy skin or can you skip it?
i hope that oven mitt is flavored! did she check the temp? she is such a happy wonderful person! hope she has a good hubby!
How do we knows how long and what temperature to cook everything at? Is there a cheat guide somewhere?
It is definitely a learning curve. However, when cooking prepared foods, a good rule of thumb is to reduce the heat by 25 degrees and reduce the time in half and go from there. However, there are online air fryer conversion guides and lots of foods you can search online for the recipes.
@@LanaUnderPressure Thank you! I'm new to the vortex and the learning curve is my biggest enemy right now, much appreciated. =)
Do you have a video on how to proof bread in the Vortex Pro?
Can you please tell me what setting you use to cook this roast. Thank you
Hi Lana. I just received my brand new Vortex Oven as a birthday present from my beautiful family. I am so excited to cook a pork roast but don't know where to find net or string to wrap it. Any ideas?
Hi. Happy belated birthday and congrats on your new oven. I think you are going to really like it. I find kitchen twine int he grocery store usually in the section of cooking tools but sometimes near the meat.
Hey Laura, Thanks so much for all your instructions. Are you hired by this company to give out this informative lessons? If not, I say hire you now !!!
Sorry Lana, computer thought I was typing Laura😐
Haha, boy I wish they would. LOL But nope I don't work for them, I'm just a regular mom who does my blog and videos on the side. Actually I started by having a blog to convert my family recipes for the Instant Pot as a hobby. Then when I got the Vortex Plus my kids told me I should do a RUclips video unboxing, which I had no idea what that was. But it's all my own money and time just as a side hobby.
Well Bless you Lana, thanks for your time and talent. You are a great instructor.😍
@@debraruffin6611 You are so sweet. Thank you so much!
Enjoying your videos! I accidentally bought the vortex (thought I was getting the plain old Instant pot, but I was in a hurry and grabbed the wrong box...now I'm debating if I should keep it, or trade it for the other one...lol).
Well, you're talking to a lady who has 2 instant pots and a vortex abs wants to buy a third, so....lol. I love them both.
Looks good. Lana do you know what happened to the newest craze...instant pot vortex group?. I was in it and now I can’t find it, so sad!
Hi. The original creator dissolved it. But Tee Jay, one of the mods started a new one called Instant Everything. If you like a more laid back group, you should check it out.
@@LanaUnderPressure Where might I find this group?
@@hucifertoo hi. I have a blog which is www.lanaunderpressure.com or just google Lana Under Pressure. But I also have a Facebook page of the same name and a Facebook group titled Instant Pot Vortex Plus Group. That one has about 1200 members and has a lot of great tips and ideas.
Can anyone tell me if I can heat a cup of tea in this appliance? I need to replace my microwave and haven’t room for more than one countertop appliance.
What temp did you cook the roast at and for how long. Thanks
Hi. 350 for 50 mins. lanaunderpressure.com/2019/07/17/vortex-plus-rotisserie-cuban-pork/
I made a pork roast it weighed almost 4 pounds and it took 65 minutes at 350 using the rotisserie. And it was amazing!!
Can i use this to toast a bread?
Me gustaria que hicieras los videos tambien en español Dios te bendiga
We just wack it... hahahahhaah.. lol
also are cooking like a roast ? is this air foyer ? instruction on cooking diffrant or can i use the same cook temp ,time an all
You can use the same cooking temp just make sure to test the internal temp of your roast because size will make a difference.
Can you do some recipes for Omni plus please
On my blog I have recipes for both the Vortex and the Omni. The Omni Plus is pretty much the same as the Omni int he way it cooks. The Omni Plus has Smart program presets but I don;t recommend using them as they are just a general time and temp. I just bought an Omni Plus so I will be doing a a few videos but as far as cooking, you can use the recipes from either that Vortex Plus or the Omni.
I’ve decided to post a review after reading some negative ones ruclips.net/user/postUgkxD4Qeo-HRLxMfom_PDinM_SBfes00qJsB I followed the cleaning instructions prior to using and preheated as well to ensure that we didn’t get the “plastic” smell or taste some have mentioned in other comments. I cleaned the basket with vinegar and water and the dish soap, and preheated it 3x to be sure. Honestly, the cooking time took about 30 min for larger wings and it’s a good idea to turn the meat half way through to cook evenly. The meat taste delicious 😋 Also, there is no mess on the counter from the vapor released during cooking time.
Lana, is the Instant Pot Vortex Pro an improvement over the Vortex Plus or do both perform the same with the Pro offering 2 more modes?
Hi. I don't have the Pro but from what I read, it's the same but with the extra 2 functions.
Thanks so much for the reply. I ordered the pro yesterday and I hope it will be great!
@@fragranceandcooking you are so welcome! You are going to love it. Actually I had no idea the Pro came out until recently. I'm going yo have to do more research on it but abby thing you can do in the Plus you can do exactly the same in the Pro. Stay safe and happy cooking.
Lana Under Pressure thank you for everything you do. Your work with the air fryers is a big inspiration to me as I came back from a long cooking hiatus.
I thought this was wonderful...having never had a pork shoulder...I have no idea how to de-bone :( Will you keep that in mind
when doing another anything...some us really are beginners..& would you demonstrate using the meat thermometer
also? Every bit helps...some might wonder where to put the thermometer...how long to leave it in....all those things...
All you do is instructionally perfect-I'd like to see it all... I hope you take that as one grateful viewer. I want to see what kind
of bone was there and how you got it out without ruining the meat for your trussing-which I enjoyed the heck out of
seeing done....a first for me. late bloomer that I am. :) Like to add...very nice blog...
Thank you so much for your great feedback. I thought about showing my deboning process but I'm absolutely horrible at it, lol. It took me forever and I had to watch someone else's video on how to do it. Usually my husband does it for me, lol. But I think you make a great point and I'll try to add other resources for beginners. And I will definitely show how to targe the temperature next time. That's a great idea.
@@LanaUnderPressure AFTER I asked above...I thought about what it might involve...instinctively I thought it might
be too time consuming and well...messy? So I looked up videos on that...FORGET about doing that...LOL...who could
be good at it? yeesh.... BUT...I learned a lot about what meats are where on a pig and which part of the shoulder
the pork shoulder comes from vs the BUTT coming from diff't part of the shoulder......ha ha ha...AND I figured I might
as well ask meat dep't in our slightly above average grocery...it's a nice place folks enjoy going to for things..so maybe
I can get them to debone? I watch some using meat thermometer & actually they mention what part of the meat
they are probing it into so i think it might be nice to see you do it :) Thank you for not taking offense from my
"needy" plea above...I'm smiling about that..and thanks for getting right back to me...made me feel great! Look
forward to all you do. Enjoy...and...smile big... we are! :)
Me too. I cook a lot however I've never done any twinning or big de-boning...
lana rocks! try a serrated knife......
How do I delete the cooking choice I made? I tried pressing the temp/time for 3 seconds but it doesn't erase the previous choice
Hmmm. It has to be on Standby (not cooking or set to a mode) and it should work and reset every mode. If you just hold down one mode for 3 seconds it should reset just that mode to the default time and temp.
I have a pork loin just over 3 lb would like to try it in my Vortex but have no clue time and temperature or anyting
You can use the same time and temperature that I use for the shoulder if you want to do it slow. But you can also do 400 for 22-25 mins. If you have a meat thermometer just check it.
Wow... you explain cooking very well!
Awe, thank you so much! 😊
How many minutes per pound approximately does it take to cook a 3 pound roast on the rotisserie
A 4 lb prime rib takes 60 to 75 minutes. So I would say 3 lbs i would check at 35 minutes but it could take up to 45.
Her man be eating good for sure
hahahaha for sure!
Q can i bake bread in the air fryer oven ??
Yes you can. Which oven do you have?
Can somebody please tell me of is normal that my instant vortex plus loose steam in both door corners? Thanks in advance
Hi! Thanks for watching and that's a great question. Yes, some foods, like bacon and those with high fat amount will let off steam that will come out the sides. It is perfectly normal. If the smoke is black or dark color, then unplug and contact customer service.
Hi, I don't see any links for the steamer, or the recipe for the chicken, :( Help!! TY
Hi. Most of my recipes are on my blog. I have more there than I have videos. :) Hope this helps.
So where do you find out how long to cook
I have a video on how to convert time and tempos, but my recipes I just try them out. I've been cooking in it for 2 years so I have the hang of it now.
Does anyone know if they have fixed the supposed issue of the rotisserie mechanism melting inside the vortex?
Honestly I don't think it was an issue with the knob in general. Most of the issues came from either 1. people trying to rotisserie food that was too big and over the 4 lb limit or 2. not placing the spit correctly seated in the housing. This caused the knob to crack and then melt. I'm sure there might have been some defective, but I think on the whole it wasn't a huge issue. That said, the Omni and Omni Plus don't have plastic at all.
@@LanaUnderPressure awesome thank you so much. I have a family of five but not much space trying to decide between omni or vortex thank you love your vids
@@jestonhopper5137 awe thank you so much! with a family of 5 I would go with the Omni/Omni Plus if you ahve the space for it.
@@LanaUnderPressure is there any real difference between the omni and omni plus
@@jestonhopper5137 Check out my video on the comparison. The main difference is the Omni Plus has a proof and slow cook function, it goes lower in temperature, it has a non stick coating inside, and it has presets like an Instant Pot.
Can you tell me how temperature and time. I don't know if somehow I missed that part
Hi. Sure. Roast for 50 mins at 350°F. However, yu want to check the temp with a thermometer at about 45 mins because the time is going to depend on the size.
@@LanaUnderPressure Thank you....should the temp be 160 or 170
@@Clarasellshomes The USDA recommends 140 with a 3 minute rest time.
@@Clarasellshomes I meant 145 not 140. Oops.
@@LanaUnderPressure Thank you :-)
Time and temp?
If my rotisserie spit or basket come out of the lever without me touching the lever does that mean mine isn’t working correctly or am I not doing it correctly. I followed what you did to the T but it’s not locked in place and if I get the rotisserie holder and try to remove it without any force it just pops out? Is this normal?
No that's not normal at all. Are you sure you have it the right way around? It should click in. Also, if the food on the spit is too heavy that may make it pop out as well.
@@LanaUnderPressure yes I tried it both ways flipping the spit around and this was without anything on it just fresh out the box checking how it works. I pull the lever slide it back and let go it doesn’t latch I have to giggle it then it will go into the black holder on left then won’t click I can literally just pull it out not locking in place.
Seems to me that the temp was way too low for pork, especially a shoulder. When I smoke them I try to get just past 200° to break down the collagen and render the fat. Certainly it’s safe to eat, but I wonder if it might be more tender if cooked to a higher temp?
Good question, smoking is a long and low style of cooking. I have never had an issue having my pork not be tender.
Was that 350deg for 1hr
350 for 50 mins. :)
You never answered the question at what temperature do you put it and on what setting and for how long
Roast, 350 degrees, 50 mins. Here is the actual recipe linked in the description.
lanaunderpressure.com/2019/07/17/vortex-plus-rotisserie-cuban-pork/
Does your unit smoke when cooking??? Is this normal???
Hi. Are you seeing white smoke or black smoke? When cooking things like bacon and food with high fat it is normal for it to have some white smoke that looks like steam coming out the side. If there is black smoke then you should unplug right away and call customer service.
How to cook frozen pies
I haven't done one, but the conversion is the same. 25 less degrees and 25% less time. Also I would place the unused tray on the top to deflect some of the heat so it doesn't over brown before cooking.
Can you make home made pizza not the frozen ones?
I'm so sorry it took me so long to respond. Usually I get back within a day, but my internet had been out for 2 weeks due to the tropical storm.
I tried using a pizza stone once to do that, and it didn't really work very well. However, I have seen members on my Facebook group share their pizza recipes and they look really good. One trick is to place the black drip pan on top to diffuse the air so that it doesn't over brown the top of the top of the pizza before it gets a chance to cook through.
Hola si pudieras hacer el video en español para las personas que hablamos poco inglés te lo agradecería.
Lo siento mucho. Creo que mi español no es lo suficientemente bueno para un video. Sin embargo, intentaré agregar subtítulos.
@@LanaUnderPressure gracias!!🤣
Time and temp would be helpful.
Ok, The other Lady I saw doing a Review of the Instant would have Given up by now !!! Once thinking becomes
required the Gig is up
What temp?
Sorry it took so long for me to get back to you, my internet was out for 2 weeks due to the tropical storm. I use the Roast mode at 400 degrees. Happy cooking and stay safe!
Might wanna pin that or put it in the post madam
Frozen pies
I can just see myself losing those little screws 😬
Hahaha, I thought the same thing. That's why I always screw them back in even when not using them. So far so good. lol
Damn, Ronco!!! Where you at? Getting left behind. I need a new addictive infomercial to watch.
Your videos are helpful, but please invest in audio improvements (lapel mic or something) to improve your audio.
Thank you. This video was one of my first and as I am completely self taught with everything when it come to video creation, filming, and editing, I was learning as I go. I think you will find that my newer videos are much better quality.
Good vid. But the audio sure needs some improvement...
Thank you for sharing.
you got a professional mic, MIKE? didn’t think so.
Let it rest!!!
Yes. Resting meat is important. Like i say, i like to let it sit inside the off Vortex. But you can take it out and let it rest.
Why does nobody score the fat/skin?
When we make our large pernil in the oven, we will score the skin to let the fat render. But on such a small roast that turns, I prefer to not score it and then just re-crisp after. It actually kept the fat insulated near the meat and not drip so much. Easier to clean. But traditionally Cuban's score the skin and rub salt all over it.
@@LanaUnderPressure Ah, thanks for the reply :)
It’s “Instant Pot”, not Instapot!!!
Thank you. I know it's Instant Pot and I say in the beginning, Instant Pot. However, the hard last "T" in Instant doesn't roll off the tongue when you have to say it numerous times. And for me, InstaPot is like saying Coke instead of Coca Cola and I am pretty sure the company doesn't mind.
Lana Under Pressure I understand. And, thank you for your wonderful videos. Thanks to you, I was brave enough to try my Vortex Pro for the first time. I LOVE it. ❤️
@@joywalters5224 I'm so glad you love it! I do, too. If you ever have any questions feel free to PM me on Facebook. Happy cooking and stay safe!
Lana Under Pressure you too!
A Jewish Cuban pork recipe?? Owww lawd!!! By the way, which side of your family is Cuban?
Haha. We don't keep Kosher for sure, lol. My father is Afro-Cuban. He was born and grew up in Havana.
So this is a recipie, with no cooking time, and no cooking temperature......... that was a waste if 15 minutes :(
Sorry you wasted your time. This was one of my very first videos. I'm a math teacher who just wanted to share her cooking tips and recipes, but there's a learning curve. There are lots of other videos though. I suggest John Sanders. He's great.