ElsieD

I've only ever let them sit a couple of hours at most and it does draw a lot of the moisture out.

I'm curious, because I have a bag of it in my cupboard which I bought without really thinking about what I was going to do with it - what do you use black cocoa for?

Kayb, would it help to salt the sliced zucchini and let them drain a bit before roasting?

I'm in Canada and I can buy them here. The first time I had them they came in a take out order from Dinosaur BBQ in Syracuse, NY and I have been buying and cooking them ever since. Can't get too much more northern than where we're at.

Neat experiment. I'll try just about anything once. Do you remember what the fat % was of the yogurt you used? Was it a Greek style yogurt or a regular one? I used to buy cultured butter all the time but stopped when they started charging over $7 a pound.

I'd be curious to know how much butter you end up with.

I was feeling lazy last night and couldn't be bothered doing much, so I made a flammekuchen. There is a place we frequent that makes really good pita and I bought the dough from them. Totally lazy, totally good.

I am soooo looking forward to this!

I have frozen strawberries and raspberries, but never pineapple, which I love. Is there anything special you need to do to pineapple before you freeze it?

Here is our corned beef dinner. Thus is half of a chuck roast that I had corned. This one was done in the Instant Pot for 80 minutes. It was good, very tender. The other half is currently undergoing the SV treatment and we'll have it another day. I had injected the roast with some of the brine in the hopes that the grey stripe in the middle would not appear, but alas, there it was. I sure would like to know how avoid getting it. This was Ruhlman's recipe except that I left it in the brine for 7 days rather than the 5 he calls for. I also let it soak for 24 hours in several changes of plain water to leech some of the salt out. I wouldn't do this again as I think it took some of the flavour with it. I'm curious to compare this one with the sous vide one. I see upthread that Shelby did the same thing. Did you prefer one to the other, Shelby?

Thanks, all. I am going to cut the roast in half and do one half in the Instant Pot and the other half sous vide.

I had asked on the sous view thread about cooking a corned chuck roast SV at 180F for 10 hours. Mgaretz was kind enough to answer my question. Then, as luck would have it, today I received courtesy of Amazon, The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarborough. Their instructions call for cooking it on high presure for 80 minutes. Does anyone have any idea how the two compare? As I am cooking it tomorrow I can do it either way. My preference is for it to be sliceable as compared to falling apart. Meanwhile, I am soaking it in several changes of cold water in an attempt to remove some of the salt.

I corned a chuck roast following Ruhlman's recipe. I plan on eating it Friday when it will have been brining for 7 days. Would I SV this for 10 hours at 180F also? Thank you. Thanks. I should have re-read this thread before I asked the question seeing as how I asked the same question last year. I have now recorded it in my "sous vide" book so I won't need to ask again.

Tere , I absolutely love those handled soup bowls.

I corned a chuck roast following Ruhlman's recipe. I plan on eating it Friday when it will have been brining for 7 days. Would I SV this for 10 hours at 180F also? Thank you.

Could it be used as a double boiler insert?

I used 100 ml lemon juice. How much do you suggest I reduce it by? That was used with 2 1/4 cups cream. I like the idea of having cookies with it and will do so once I get the posset to set up a little firmer. I saw one recipe for a cookie that had a depression in it that was filled with lemon curd. Looked interesting. Is gelatin ever used in posset or is that a no-no?

It looks sorta like salt cod but a bit more ragged around the edges than the stuff I have seen sold in stores.

Sort of a Creole(y) type stew with potatoes, okra, onions, tomatoes and garlic. Haddock on top. The only thing that made it sort of Creole was the Creole seasoning and I suppose the okra.

We can't get 40% cream here, only 35%. I found the CI article on-line but not the recipe itself but from what I could tell reading the article, here's what they say to do: boil 3 cups of cream, 2/3 cups of sugar and 1 T of lemon zest until it reduces to 2 cups. Add 6 T of lemon juice, let this steep for 20 minutes, strain and transfer to serving dishes. Chill. I really did like the flavour so I am going to try this again as soon as I get more cream. Their suggested serving size is 1/3 cup which seems about right as it is very rich. It would likely be very nice served with a raspberry coulis and some fresh raspberries. Once I try this, I'll post again.

Roast chicken and gravy, carrots, cranberry sauce and Norm Matthew's Strip House Potatoes Romanoff. The recipe called for white cheddar but I only had yellow so that's what I used. Thanks, Norm! The spuds were very good.

I made a lemon posset the other day using the cream, sugar and lemon juice quantities stated in blue_dolphin's link. However, after googling about for posset, I did the following as per Gordon Ramsey: Heat the cream with the sugar and boil for 3 minutes. The sugar dissolved very quickly. I added the lemon juice, let it cool for a few minutes and poured it into glass jars. When cooled to room temperature I put them in the fridge. We each had one last night and found the texture very soft. You could almost drink it. That surprised me a bit because I read in one place what to do with it if it set too firmly, so I was expecting sort of a custard/pudding thickness. Now, I have never made it so maybe it is supposed to be like this? I really liked it but would prefer a firmer set. Shel_B, did you make it?

I did make this using about 15 gm of the two zests in total. We enjoyed this very much, thanks for posting!

I recall hearing about posset somewhere but couldn't place it so thanks, blue_dolphin for the link. I love lemony things so I hope someone who has made it will chime in. And, Shel_B, nice to see you posting again.