ElsieD

We had rice again tonight and I cooked it as per kayb's instructions. This rice too, was perfect. The beauty of this method is that my timing was way off so I was able to just leave it on the keep warm setting until the rest of the meal preparation was done. So thank you, @Shelby and @kayb . No more crunchy rice for us!

I have the the same model as palo. I just ran it with water in it and it just makes a normal processing sound, no unusual noises when it starts and stops. I tried it on both the pulse and the straight processing.

@Jacksoup. It's beautiful. You will really enjoy it.

I think thick but can't remember for sure.

Tonight I cooked the rice as Shelby suggested. It was perfect. I also want to try kayb's method and will do that next time. I need to try more of the different functions on the IP.

My experience was the same as yours except I did not drain the fat before I stuck it in the fridge, hence I had even more cold fat stuck to the bacon than you did. So why did you and I find the effort not to be worth it while others had great success?

I put the lid on best I can and wrap plastic wrap around the rest of the open part. Works well.

I'd make soup and dumplings. The veg could be added near the end so as not to turn them into mush.

Thank you, rotus, but I have the times to cook stuff from her web site. Unfortunately, it didn't seem to do me much good. If Shelby''s and/or kayb's methods don't work I'll let you know.

@Shelby and @kayb I'll try both your methods and see what happens. I'll post the results. I haven't tried the rice function yet or any of them except manual pressure, yogurt and sauté. Perhaps it's time I did.

Here is a picture of the rice I am talking about. For comparison, that is arborio rice in the middle, the dark one is black rice and the other one is the one I am trying to cook in the IP. It is plain rice that I bought in bulk. I use it when the taste of rice doesn't matter much. I used to cook it in a lidded casserole in the microwave, 5 minutes full power, 20 minutes at 30% power. Anna_N is correct in that jasmine and basmati I don't have a problem with.

Thank you Shelby! Is that pot in a pot?

I have tried three times now to cook plain old rice in the IP. It always comes out too crunchy and too "wet". Basmati and jasmine rice turn out just fine but not the regular plain old North American variety. Any suggestions appreciated. Thanks.

I sometimes get that mottled look on the inside of my pot and also the stainless steel bowl when I use the bowl in a pot method. Bar Keepers Friend removes it.

"I am pretty sure I have mentioned it here before, but I am very much a novice baker and my biscuits are especially terrible. They come out like flat hockey pucks every time. These were the Whole Foods organic version of the Pillsbury biscuits in a can." Well, they sure looked good. Not everything that comes out of a can is bad.

@liamsaunt I'd love to be able to make biscuits like that. What's your secret?

Looking good!

Norm, what was it stuffed with other than tomatoes?

Did you have any trouble peeling the bacon slices off each other? No one else seems to have mentioned it so I am wondering why I am the only one who seemingly had this problem, although I'm guessing not draining the fat immediately after taking it out of the water bath may have contributed to the problem.

This may be a dumb question but did you snip a corner of the package and drain the fat immediately upon taking the bacon from the bath? I did not have good results with this method but it might be worth doing again for that liquid (and fat).

I wish.

I made some dulce de leche today using both IPs. In one went two pint jars, in another 1 pint jar. They both went for 35 minutes, 15 minutes NPR. What was interesting was the result. The one that was by itself was a whole lot darker and therefore thicker than the one that had the two jars in it. I mixed the three of them together and got a lovely result. But, why would they be different? My limited knowledge of the IP tells me that quantity should not affect the result.

I'm curious to know if any Canadians besides me bought The Baker in Me by Daphne Rabinovitch? I've only had a cursory look at it but it looks to have some good recipes.

I tried this following the instructions per Serious Eats. I left it in it's original packaging and stuck it in the fridge. Several days later I went to cook it up, opened the package and was rewarded with bacon strips literally glued to each other with bacon fat. When I tried to separate the bacon slices with my greasy little fingers the slices fell apart. I was not impressed. The answer may be as mentioned by Kayb above and that is to clip a corner and drain the fat off before putting it in the fridge/freezer.

I have been grousing forever about the lack of a good deep fry thermometer so Santa gave me one. Included was a pocket IR one. Also, two OXO ladles to replace my two dollar store ones, and that little knife. That little knife is made in France and has such a finely serated edge that you can't see the serations. I did some ham trimming today using it and it was like cutting into soft butter.