FREE DOWNLOADABLE RECIPE BOOK YEDI HOUSEWARE ELECTRIC PRESSURE COOKER

FREE DOWNLOADABLE RECIPE BOOK YEDI HOUSEWARE ELECTRIC PRESSURE COOKER

Table of Contents ` INTRODUCTION PAGE 3 BREAKFAST - PAGE 4 CHICKEN PAGE 8 BEEF PAGE 12 PORK PAGE 16 SOUP PAGE 18 SNACKS PAGE 21 DESSERT PAGE 26 2

INTRODUCTION Thank you for purchasing the Yedi Houseware multi-functional pressure cooker and downloading our recipe book. Please read the User Manual carefully before use and keep it in a convenient place for future reference. Please use this recipe book to become familiar with the various meals and foods you can make. However, we encourage you to explore and find endless recipes online. Your Yedi Houseware Electric Pressure Cooker will work with almost any recipe you find online. 3

BROWN SUGAR RAISIN BREAKFAST FARRO BREAKFAST 2 tablespoons butter 1 (8.8 oz.) package of pre cooked Farro 2 cups water 1/4 cup raisins 1/4 cup packed brown sugar 1/2 teaspoon vanilla extract 1/4 teaspoons cinnamon 1/4 teaspoon salt 1. Select Sear/Sauté and melt butter in the pressure cooking pot. Stir in farro and cook, stirring frequently, until fragrant, about 3 minutes. 2. Cancel Sear/Sauté function. 3. Add water, raisins, brown sugar, vanilla, cinnamon, and salt to the pot. Select High Pressure and 5 minutes cook time with the Manual button. When timer sounds, allow pressure to release naturally for 5 minutes. 4. After 5 minutes, use a quick pressure release. When valve drops, carefully remove lid. Stir mixture. 5. Serve topped with additional brown sugar and a splash of milk. 4

VANILLA LATTE STEEL CUT OATS 2 1/2 cups water 1 cup milk 1 cup steel cut oats 2 tablespoons sugar 1 teaspoon espresso powder 1/4 teaspoon salt 2 teaspoon vanilla extract freshly whipped cream finely grated chocolate 1. Add water, milk, oats, sugar, espresso powder, and salt to pressure cooking pot. 2. Stir to dissolve espresso powder. Lock the lid in place. Select high pressure and set 10 minutes cook time with the Manual button. 3. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes do a quick pressure release to release any remaining pressure. 4. When valve drops carefully remove lid. Stir vanilla extract and additional sugar to taste. 5. Cover and let sit for five minutes until oats are desired thickness. 6. Serve topped with whipped cream and grated chocolate. 5

EGG MUFFINS 4 eggs 1/4 teaspoon lemon pepper seasoning 4 tablespoons shredded cheddar/jack cheese 1 green onion, diced 4 slices precooked bacon, crumbled 1. Put a steamer basket in the pressure cooker pot and add 1 1/2 cups water. 2. Break eggs into a large measuring bowl with pour spout, add lemon pepper, and beat well. Divide the cheese, bacon and green onion evenly between four silicone muffin cups. Pour the beaten eggs into each muffin cup and stir with a fork to combine. 3. Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 minutes cook time with the Manual button. When timer beeps, turn off, wait two minutes, then use a quick pressure release. 4. Carefully open the lid, lift out the steamer basket, and remove muffin cups. 5. Serve immediately 6

STEEL CUT OATS 1/2 cup Steel Cut Oats 2 cups water 1 tablespoon oil Dash of salt 1. Combine ingredients in pressure cooker pot, select high pressure and set 10 minutes cook time with the Manual button 2. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. 3. Stir oats and let sit a minute to absorb the water. 4. Top with milk, fresh or dried fruit, chopped nuts or granola, and your favorite sweetener brown or white sugar, maple syrup, or agave syrup. 7

CHICKEN BRAISED CHICKEN WITH CAPERS AND PARSLEY 2 tablespoons olive oil, divided 1 large onion, minced 4 bone-in, skin-less chicken breasts 1/2 cup minced flat-leaf parsley, plus more for garnish 1/3 cup salted capers, soaked well in several changes of water 1 can (14.5 oz) chicken broth 1/3 cup white wine vinegar 1 tablespoon cornstarch 1 tablespoon water Freshly ground black pepper Salt 1. Generously salt and pepper chicken. 2. Select Sear/Sauté and add 1 tablespoon oil to the cooking pot. When oil is hot, brown chicken on both sides. Work in two batches so you don t crowd the pressure cooker. Remove chicken to a platter when browned. 3. Add remaining tablespoon of oil to pressure cooking pot. When oil is hot, add onion; cook, stirring often, until softened, about 5 minutes. 4. Add parsley and capers to onions in the pressure cooking pot; cook for 1 minute. Stir in broth and vinegar. Add chicken with any accumulated juices. 5. Cancel Sear/Sauté function. 6. Lock lid in place, select High Pressure and 13 minutes cooking time with the Manual button. 7. When beep sounds, turn off pressure cooker and do a quick pressure release to release pressure. When valve drops carefully remove lid. 8. With tongs, remove chicken to a platter and cover with foil to keep warm. 9. In a small bowl, combine cornstarch and water. Add to broth in the cooking pot. 10. Select Sear/Sauté and bring to a boil, stirring constantly until sauce thickens. Turn pressure cooker off. 11. Season sauce with salt and pepper. Spoon sauce over chicken; garnish with parsley. 8

CHICKEN TIKKA MASALA 1 small onion, chopped 3 cloves garlic, minced 1 1-inch piece of ginger, peeled and chopped 2 tsp paprika 1 tsp ground turmeric 2 tsp cumin 1 tsp ground coriander 1/4 tsp cayenne pepper (optional) 1 14 oz can diced tomatoes (with juice) 1.5 lbs boneless, skinless chicken breast 1/2 cup chicken broth 1/2 cup canned coconut milk Juice of 1 lemon 1 tbsp arrowroot starch (optional) Chopped fresh basil or cilantro (optional) 1. Select Sear/Sauté on your Yedi Pressure Cooker. Once pot is hot add olive oil, ginger, onion, and garlic. Cook for 3-4 minutes stirring until onion is translucent. 2. Select cancel, and add all the spices to the onion mixture scraping the bottom to form a paste. Add the tomatoes, stir, then nestle the chicken on top. Pour chicken broth on top. Secure the lid. 3. Select Manual button and cook on high pressure for 7 minutes. 4. Once cooking is complete, use a quick release. 5. Remove the lid and chop chicken (a fork is fine since it will be nice and tender). 6. Place chicken back into the Yedi Pressure Cooker. 7. Select Sear/Sauté, and simmer for another 4-5 minutes. Add in coconut milk. If mixture is too thin, add in arrowroot starch to the lemon juice, then pour into mixture. 8. Season with salt as needed, and once mixture is thick, serve immediately with fresh basil or cilantro 9

WHOLE CHICKEN 1 (2 lb) whole chicken 2 tablespoons olive oil salt & pepper 1 1 2cups water or 1 1 2 cups chicken broth 1. Rinse chicken & pat dry. Season with salt & pepper 2. Heat oil in uncovered inner pot; brown chicken on all sides in hot oil. Remove chicken. (Use Sear/Sauté function key) 3. Cancel Sear/Sauté function. 4. Place rack in the inner pot of the Yedi pressure cooker and place browned chicken on rack. Add water/broth around chicken. 5. Place lid on the Yedi pressure cooker and seal. 6. Select Poultry function key. 7. When done, release pressure by quick release method. 8. Remove chicken to platter, pour accumulated juice into bowl & serve with chicken. 10

CHICKEN STOCK 1 large onion, quartered 1 large carrot, cut in 4 pieces 1 stalk celery, cut into 4 pieces 1 leftover chicken carcass 10 cloves garlic 15 whole black peppercorns 4 quarts cold water, or more as needed 1 teaspoon sea salt, or to taste 1. Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into the Yedi Pressure Cooker inner pot. 2. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line). 3. Place the lid on the Yedi pressure cooker and lock it. 4. Set the Yedi pressure cooker using the Soup function key. 5. When finished, let the pressure drop naturally for 10 minutes. Then use the quick release method. 6. Remove the lid. Strain the stock into a bowl and discard the chicken bones and vegetables. Let the stock cool to room temperature, and then transfer to the refrigerator. When the stock is cold, any fat will have risen to the surface and solidified. 7. Skim the fat off completely, and season to taste with sea salt. 11

BEEF SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS 2-3 lbs beef roast (the pot roast cut) 1 onion (peeled quartered) 1 green pepper (seeded quartered) 5-6 chipotle peppers 1 cup fresh cilantro, rough chopped 5-6 garlic cloves, smashed with edge of knife to peel 2-3 teaspoons cumin, to your taste 2-3 teaspoons oregano, to your taste 1 cup of beef broth 2-3 teaspoons salt 2-3 teaspoons pepper 2-3 tablespoons olive oil 1 teaspoon of paprika 1. Liberally salt and pepper roast and then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pot. (Sear/Sauté button). 2. While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed. 3. Cancel Sear/Sauté function. Remove roast onto platter. Drain excess fat/oil from pan. 4. Add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of beef broth to the pot. Lock lid. 5. Press Meat/Stew button. 6. When finished cooking let pressure release naturally for 10 minutes. Then do a quick release. 7. Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan. 8. Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings. 12

POT ROAST Chuck roast/ blade roast - 2 inches (can use 1 pound to 3 pounds) 4 cloves garlic, minced 2 small onions, sliced 1 cup (250 ml) unsalted homemade chicken stock 1 tablespoon (15 ml) light soy sauce 1 tablespoon (15 ml) fish sauce 1 tablespoon (15 ml) olive oil 1 pinch of dried rosemary 1 pinch of thyme 2 bay leaves 2 tablespoons (30 ml) red wine or balsamic vinegar to deglaze Kosher salt and ground black pepper to taste 8 white mushrooms, sliced 2 carrots, chopped 2-4 potatoes, quartered 1 and 1/2 tablespoon (12 g) cornstarch mixed with 2 tablespoons (30 ml) water 1. Press the Sear/Sauté button and make sure your inner pot is hot before placing the chuck roast into the pot. 2. Prepare the Chuck Roast: Pat dry with a paper towel. When the inner pot is hot season the chuck roast with generous amount of kosher salt and ground black pepper. 3. Brown the Chuck Roast: Add 1 tablespoon (15 ml) of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the seasoned chuck roast into the pot, then let it brown for about 10 minutes on each side. Remove and set aside. 4. Sauté the Onion and Garlic: Add in the sliced onions and stir. Add a pinch of kosher salt and ground black pepper to season if you like. Cook the onions for roughly 1 minute until soften. Then, add garlic and stir for 30 seconds until fragrance. Add in the mushroom and season with another pinch of kosher salt if you like. Stir and cook for another 2 minutes. 5. Deglaze: Pour in a dash of red wine or balsamic vinegar and deglaze the bottom of the pot with a wooden spoon. 6. Deglaze and Taste: Add 1 cup (250 ml) of chicken stock, 1 tablespoon (15 ml) of light soy sauce, 1 tablespoon (15 ml) of fish sauce, 1 pinch of dried rosemary, 1 pinch of thyme, and 2 bay leaves into the pressure cooker. Taste the seasoning and add more salt and pepper if desired. 7. Cancel Sear/Sauté function. 13

14 8. Pressure Cook the Chuck Roast: Place the chuck roast back with all its meat juice into the pot. Close lid and pressure cook at High Pressure and using the Manual function key set the Yedi Pressure Cooker for 45 minutes. 9. After 45 mins let the pressure Naturally Release for about 15 minutes. Then do a quick release and open the lid carefully. 10. Pressure Cook the Vegetables: Remove the chuck roast and set aside. Cover the chuck roast with aluminum foil and let it rest while pressure cooking the vegetables. Emerge the quartered potatoes into the sauce and stack the chopped carrots on top of the potatoes. Close lid and pressure cook at High Pressure for 4 minutes using the Manual function key. Then do a Quick Release. Open the lid carefully. 11. Make the Gravy: Taste the sauce one final time and adjust the seasoning if necessary. Mix 1 ½ tablespoon (12 g) of cornstarch with 2 tablespoons (30 ml) of water and mix it into the sauce one third at a time until desired thickness. 12. Slice the meat against the grain. Serve with the gravy, potatoes & carrots

BABY BACK RIBS 3 lbs beef back ribs 1 2teaspoon salt 1 4 teaspoon black pepper 1 2 teaspoon onion powder 1 4 teaspoon garlic powder 1 4 teaspoon paprika 2 tablespoons olive oil 1 cup beer 12 ounces barbecue sauce 1. Cut ribs into serving pieces 2. Mix spices together to create a dry rub. Apply the dry rub to the ribs. 3. Heat oil in the inner pot of Yedi pressure cooker and brown the ribs on all sides, Use the Sear/Sauté function key. 4. Cancel Sear/Sauté function. 5. Insert cooking rack in the inner pot of Yedi pressure cooker, add beer, and load with ribs. 6. Put the lid on and lock it. Select the function key Meat/Stew. 7. When finished, let cooker depressurize naturally for 10 minutes. Then do a quick release 8. Remove rack from the Yedi pressure cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering. Simmer for 5-15 minutes (using Sear/Sauté function) 15

PORK CARNITAS 1 (6 pound) pork butt roast 1 1/2 tablespoons salt 1 tablespoon dried oregano 2 teaspoons ground cumin 1 teaspoon ground black pepper 1/2 teaspoon chili powder 1/2 teaspoon paprika 2 tablespoons olive oil, or more to taste 1 cup orange juice 1 onion, coarsely chopped 4 cloves garlic, diced, or more to taste 1. Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a bowl. 2. Combine salt, oregano, cumin, black pepper, chili powder, and paprika together in a bowl. Rub pork cubes with spice mixture. 3. Coat seasoned pork cubes lightly in olive oil; place in the inner pot of Yedi pressure cooker. Cover pork cubes with orange juice, onion, and garlic. 4. Place lid on the Yedi pressure cooker and lock. 5. Set the Yedi pressure cooker using the function key Meat/Stew. 6. When finished let the pressure escape naturally for 15 minutes. (Then use quick release method after 15 mins if valve has not dropped). 7. Remove the pork from the pressure cooker and shred meat. 16

PORK SIRLOIN TIP ROAST 1/2 teaspoon coarse black pepper 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 3-pound pork sirloin tip roast 1 tablespoon vegetable oil 1 cup water 1/2 cup apple juice 1. Mix together spices in a small bowl and rub spice mixture all over pork roast. 2. Put oil in the cooking pot and select Sear/Sauté. When oil begins to sizzle, brown roast on both sides. 3. Add the water and apple juice to the pressure cooking pot. 4. Lock lid in place and select High Pressure. Set timer for 25 minutes using the Manual button and press start. When beep sounds turn off pressure cooker and use a natural pressure release for 5 minutes, followed by a quick pressure release to release any remaining pressure. When valve drops carefully remove the lid. 17

SOUP NAVY BEAN, BACON AND SPINACH SOUP 3 15 oz cans navy beans, rinsed and drained 4 slices center cut bacon, chopped 1 medium onion, chopped 1 large carrot, chopped 1 large celery stalk, chopped 2 tbsp tomato paste 4 cups reduced sodium chicken broth 2 bay leaves 1 sprig fresh rosemary 3 cups baby spinach 1. In a blender, blend 1 can of beans with 1 cup of water. 2. Press Sear/Sauté button then cook the bacon until crisp. Set aside on paper towels. 3. Add the onion, carrots and celery to the pot and cook until soft, about 5 minutes. Stir in the tomato paste then add the pureed beans, beans, broth, rosemary and bay leaves. Cancel Sear/Sauté function. 4. Cook on high pressure for 15 minutes using the Manual Button. 5. Then Let the pressure release manually for 5 mins, then do a quick release. 6. Remove rosemary and bay leaves. 7. Place 2 cups of the soup in the blender and puree to thicken, then add back to the soup along with the spinach and stir until wilted. 8. To serve, ladle into 6 bowls and top with bacon. 18

VEGETABLE BEEF AND RICE SOUP 1lb. lean ground beef 1 tablespoon oil 1 large onion, diced 1 rib celery, chopped 3 cloves garlic, finely chopped or pressed 2 14-ounce cans beef broth 1 14-ounce can crushed tomatoes 1 12-ounce bottle Original or Spicy Hot V8 juice 1/2 cup long grain white rice 1 15-ounce can garbanzo beans, drained and rinsed 1 large potato, peeled and diced into 1-inch pieces 2 carrots, peeled then sliced into thin coins 1/2 cup frozen peas, thawed salt and pepper 1. Press the Sear/Sauté function. Add ground beef to the pressure cooking pot and cook until browned. Remove to a plate lined with paper towels. 2. Add oil to the pressure cooking pot. Add onion and celery and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more. Cancel Sear/Sauté function. 3. Add beef broth, tomatoes, V8 juice, rice, garbanzo beans, potatoes, carrots, and browned ground beef to the pot and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time using the Manual button. When timer beeps, turn off pressure cooker and do a quick pressure release. 4. Stir in peas and season with salt and pepper to taste. 19

LENTIL SOUP Half of a large onion, chopped 4 garlic cloves, minced 2 tablespoons olive oil 2 carrots, chopped 2 celery ribs, chopped 1 teaspoon ground cumin 4 cups vegetable broth 1 cup French green lentils 2 bay leaves 5 ounces fresh spinach (optional) salt and pepper 1. In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent. 2. Add the carrots and celery and Sauté for a minute or two.( Sear/Sauté function). 3. Add the ground cumin and stir well. Cancel Sear/Sauté function. 4. Add the vegetable broth, lentils, and bay leaves, close the pressure cooker (lock the lid). Press the Soup button. 5. When finished cooking, let the pressure release naturally 6. Remove the bay leaves. 7. If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.). 8. Season with salt and fresh ground pepper to taste. 20

SNACKS POPCORN 2 tablespoons coconut oil (or other oil, butter, or dairy-free spread) half a cup of popcorn kernels 1. Add the coconut oil to your inner pot 2. Press Sear/Sauté 3. When oil begins to sizzle, add in a few kernels and wait until they pop. 4. Add in the remaining popcorn kernels and stir well. 5. Place a glass lid/ or use the cover to only allow a little steam to be released. (If using the cover do not lock it. Just place it on top so the popcorn will not escape and there is a crack for steam to exit). 6. Allow kernels to pop 21

MUSHROOM RISOTTO 4 tablespoons olive oil 4 tablespoons butter, divided 1 medium onion, diced 2 garlic cloves, minced 8 ounces portabella mushrooms, sliced 1 1 2 cups arborio rice or 1 1 2 cups risotto rice 4 cups chicken broth 1-1 1 2 cup fresh grated Parmigiano-Reggiano cheese 1. In the inner pot of the Yedi pressure cooker, heat 4tbs Olive oil and 2 Tbsp. Butter. (use Sear/Sauté function). 2. Add onion and garlic. Sauté until translucent. 3. Add portabella and rice. Stir until rice is coated with oil. 4. Add Chicken broth. Cancel Sear/Sauté function. 5. Put the cover on and lock it. 6. Use the Manual function key, set on high pressure and for 7 minutes. 7. Release pressure (quick release method) and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve. 22

CORNBREAD 2 8.5-ounce packages Jiffy Corn Muffin Mix 1 cup milk 2 large eggs 1. In a large mixing bowl, stir together the corn muffin mix, milk and eggs just until blended. The batter will be lumpy. 2. Spoon batter into half sized bundt pan sprayed with non-stick spray. 3. Pour 1 cup of water into the pressure cooker and place a trivet in the bottom. Put a bundt pan on the trivet. 4. Lock the lid in place. Select High Pressure and set the timer for 20 minutes using the Manual button. 5. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. 6. Carefully remove the bundt pan to a wire rack to cool uncovered for 5 minutes. After 5 minutes, gently loosen edges, remove from pan and cool on a wire rack. 23

JASMINE RICE 1 cup jasmine rice 2 3 cups water 1 tablespoon of butter 1. Put the rice and water and butter in the pressure cooker. 2. Lock on the lid and press the Rice button. 3. Once done cooking, do a natural release for 10 minutes. 4. Then a quick release to remove all remaining pressure. 5. Fluff with a fork. Cover with the lid, and let sit for 15 minutes before serving. 24

STRAWBERRY JAM 1 lb. strawberries 1/8 cup sugar 1 orange 1.Start by prepping the strawberries. Rinse them thoroughly, then remove the greens with a paring knife. 2.Slice the strawberries in half and place them into the pot of your Yedi Pressure Cooker 3.Sprinkle the sugar over the top of the halved strawberries and allow them to sit for 10 minutes or so. The sugar will release the juices from the strawberries, which is necessary. 4. Use a reamer or juicer to juice the orange, then pour 1 ounce of the fresh orange juice over the strawberries and sugar. 5. Lock the lid of your Yedi Pressure Cooker, then select the Manual option. Cook on high pressure for 1 minute. 6. Then wait about 15 minutes after the cooking is done for the pressure to release naturally. The strawberries will have cooked down into a thick compote of sorts. 7. Transfer the mixture to your blender or use an immersion blender to achieve your desired jam texture. 8. Store in an airtight container in your refrigerator, and apply when desired 25

DESSERT CHOCOLATE CAKE 4 tablespoons unsalted butter 2 tablespoons chocolate chips (for sugar-free options, use stevia-sweetened chips 2/3 Cup Sugar (for sugar-free options, use erythritol, can be found at most health food stores) 2 Eggs 1/4 teaspoon vanilla extract 1/2 all-purpose 4 tablespoons cocoa powder (sugar-free option use unsweetened cocoa powder) 2 tablespoons powdered sugar (optional) 1. In microwave-safe bowl, microwave the butter and chocolate chips for 1 minute until melted. 2. In mixing bowl, beat butter and chocolate chips and sugar until well combined 3. Add egg, vanilla and beat until blende 4. Sift Flour, cocoa over the wet ingredients and mix until well combined 5. Place rack inside of inner pot and add 1-cup of water to the bottom 6. Add batter to ramekins and place ramekins on top of the rack inside your pot, cover the tops of with foil. 7. Set to high pressure for 18 minutes on your Yedi Pressure Cooker (use Manual function key), use quick release method when done. 8. Top with powdered sugar 26

DULCE DE LECHE 1 (14 oz) can sweetened condensed milk 16 ounce canning jar with lid and ring 8 cups water 1. Pour sweetened condensed milk into a 16 ounce canning jar. Place the lid on the jar and screw on the ring. 2. Put a rack in the pressure cooking pot and place the jar filled on the rack. Add 8 cups of water; the water should reach half way up the jar. 3. Lock the pressure cooker lid in place, select high pressure and 30 minutes cook time with the Manual button. 4. When finished cooking, turn off the pressure cooker and let the pressure release for 15 minutes naturally. After 15 minutes, release any remaining pressure with the quick release method. 5. Carefully remove the jar from the pressure cooking pot. 6. Let the jar cool for 10 minutes, then using a hot pad, open the lid and whisk until smooth. 7. Once cooled, store covered in the refrigerator 27