Shelby

Instant Pot cottage cheese: I had a half gallon of whole milk hanging out in the fridge...and, after reading that cottage cheese is the new greek yogurt , I decided to give this a shot and see if homemade is better than store bought. I poured the half gallon of whole milk into the IP, pressed the Yogurt button, and then the Adjust button until the display read Boil. I then covered the pot with my glass lid (the regular lid works fine too). I used a whisk several times to stir and make sure that the milk wasn't sticking to the bottom during this process. After about 30 mins or so the Beep sounded and I took the temperature--it should read between 170-180F. Turn off the IP. Next I poured in 1/3 of a cup of white distilled vinegar. Do this part slowly. Then very gently stir to move the milk around. It should look curdled: Let this sit for a while. Mine probably sat for at least an hour. In a separate bowl, mix 4 TB of cream with a half a teaspoon of salt. Place a strainer over a bowl (to catch the whey if you want to use it) Here is where the recipe said to run a slow stream of cool water over the cottage cheese to remove excess vinegar. I didn't do that because I thought it tasted great. Place the cottage cheese into a bowl and gently stir in the cream/salt mixture. Be very gentle or else it will break up the curds. And, then you've got a bowl of wonderful cottage cheese!

My halves are still in the freezer 🙄

Well, I'm jealous of your access to wonderful seafood and citrus fruits, so we're even

Ok, thanks. Good idea. I'll reduce the temp too. Yes, these are frozen legs that I bought from Cajun Grocer online a while back. I'm not sure where they get them, though. Frog legs are tricky for me. If I fry them a smidge too long, they are tough--and I seem to always fry them a smidge too long lol. So, like the chicken, having them already cooked and then frying to the perfect color and texture seemed easier for me. I'll be doing pheasant breasts next....and then, when hunting season comes back around, I'll do some thighs and legs (unless I have some in the freezer....which I might....)

Realized I'm out of frozen spaghetti sauce, so I made a big batch on Saturday. Had that along with homemade bread and venison meatballs Last night I fried some cod and also did some sous vide and fried frog legs

Decided to experiment with frog legs --sous vide, then fried. Bagged and ready to go in the bath at 135F for about 45 mins. After They got really tender--some fell apart. I might reduce the time down to 30 mins. when make these again. I did a beer batter--equal parts flour and cornstarch with enough beer to make it a bit runny but still thick enough that it leaves a trail when you drag a fork through it. I also decided to dip each leg into a bit of cornstarch before dipping in the batter. Not sure that was needed, but wanted to make sure the batter stuck. And it did. Overall, I call this a success

Most definitely!

I would guess the same thing about purchased rabbit, but I'm not sure. All I do know is that the rabbits that we harvest are pretty tough unless you do a long, slow bake in the oven. I've fried rabbit and then pressure cooked it, which makes it tender, but, as I've said before on here, the breading isn't crisp. Which, we like, but I'd like to try this method and see if it works. I'm pretty partial to buttermilk

Thank you Yes, the chicken did cool a bit while I was getting bowls and buttermilk etc. out and arranged. It wasn't piping hot when it entered the buttermilk/egg bath for sure. The oil temp was around 335F-340F when I put the first round of chicken in...I fried it until the bottom of the breading on each piece felt firm and crunchy and then flipped it over until it felt the same way again and each piece was that golden color. It probably took me about 30 mins in total to fry the whole chicken (minus the breasts--I didn't include them). I found it a bit easier (if you have the time to sous vide the chicken first, that is) to fry it knowing that the meat was already done and I was just going for the perfect golden, crispy outside. I'm quite interested to use this technique on tougher meats such as wild pheasant and rabbit...and maybe even frog legs.

Yes. I like the taste the buttermilk gives the flour breading...and I think it helps it stick better to the chicken, but that could all be in my head Thank you

Awww thank you! Yes, I made the gravy while the chicken was in the buttermilk and then kept it warm while I was frying.

No oil in the bag. No, I didn't dry the chicken off after resting in the buttermilk. Just let it drip for a second and then right into the bag of flour. Thank you

Made a little chicken pot pie for my mother-in-law and put two in the freezer for us Used up the last of the corned beef Cheeseburger pizza Sous vide and then fried chicken

Sous vide and then fried chicken. Brined the chicken in some salt water overnight. Or maybe it was more like 2 days. All ready to go in the water bath at 147F for a couple of hours. After--some nice broth in there to make gravy out of Resting in some buttermilk with a beaten egg Then plopped in a bag full of flour seasoned with a bit of garlic, Lawry's salt and lots of black pepper and fried

🤣

Wow. That is jaw-dropping. I'm pea green.

No, I think you did perfect. And yes, they are SO good.

Wow! You did great!

Hot Italian sausage and pepperoni Venison chili last night

I like to do chicken breasts at 141F for an hour

Traditional corned beef and cabbage done in the Ninja--first time using the slow cooker function. And a new recipe. Pesto pull apart bread. I was rushed for time. Should have cut the squares of dough more uniformly, but it tasted good. And it's green

Ronnie brought home 5 avocados a couple days ago. Yesterday they felt like they were ready to eat. I had big plans to stuff two of them--inspired by @Dejah and @Smithy. I made chicken enchiladas, rice and beans with big plans to fry up the avocados, too. I ran out of steam. So, I have halves of avocado in the freezer waiting to be stuffed. Someday. Maybe today...they are, after all, green........

Enchiladas last night

Oh you always have to have an equal amount of both or it won't work.

Pork belly noodle bowls last night