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Okanagancook

society donor
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Everything posted by Okanagancook

  1. Host's note: this topic is continued from Instant Pot. Multi-function cooker (Part 4). I have a question. I am cooking for a large group who are attending our second fund raising dinner for our Syrian refugee family who need a car. My plan is to cook the plain rice pasta style then toss in a little butter and refrigerate for a day. On the day of the dinner the rice will go in two instapots on the warm setting to heat up. How long do you think it will take to reheat a full instapot of rice? Thanking you in advance.
  2. Okanagancook

    What Are You Cooking Sous Vide Today? (Part 3)

    That’s true. A different result. I try to make a really good sauce to go over the meat.
  3. Okanagancook

    What Are You Cooking Sous Vide Today? (Part 3)

    YES. Check out Chef Steps for doneness...they have videos of the meat done at various times and temps to help decide which way to go...for @haresfur
  4. Okanagancook

    Dinner 2018 (Part 1)

    I recently served ikan billis at an Indonesian themed dinner. They are delicious if you can get by eating whole little fish😯
  5. Okanagancook

    Instant Pot vs Pressure Cooker

    Dried beans..I forgot about them in the IP. It cooks them beautifully.
  6. Okanagancook

    What Are You Cooking Sous Vide Today? (Part 3)

    Had to look up Texas Toothpicks 🤔 In the interests of controlling waistlines I wonder if they would Air Fry.
  7. Okanagancook

    Instant Pot vs Pressure Cooker

    I have a good quality stove top pressure cooker and an IP. Before the IP I would use the pressure cooker for stocks and stews. It requires watching until it reaches pressure and a few adjustments to keep the pressure on point. I find I use the IP a lot mainly because it is so user friendly and convenient. I do prefer to use my gas range for everything else. Things I use the IP for and the features involved are manual high pressure, sautéed, rice, stew, low pressure, steam. I have made a few stews and curries in there too but for me ii is much cheaper to cook with gas around here. boiled eggs steamed potatoes winter squash stock soup rice I keep it in an easy to get at spot in the kitchen so it is quick to set it up. it requires next to no babysitting so you can get on with other things and not worry. Easy to clean Hope that helps.
  8. Okanagancook

    Dinner 2018 (Part 1)

    That soup looks absolutely delicious! I like the large chunks of turkey meat. I think wild rice is a very nice ingredient. I usually soak it for a few hours before cooking....results in a more evenly cooked product.
  9. Okanagancook

    Hello from Texas! I love food!

    Welcome and your interestsmatch with many here. Using search you can find a ton information on most subjects you expressed interest in, go forth and explore this wonderful resource.
  10. Okanagancook

    Mario Batali

    It’s a sad story. April was ill equipped to deal with the real obstacles to success.
  11. I am with you on dark meat being more flavourful. We used to get free range chickens right from the farm gate but eating all that breast meat was not our cup of tea so now we found a butch who sells part...our kinda free range parts😃 your drum sticks look really nice.
  12. Okanagancook

    Dinner 2018 (Part 1)

    Perfect weather here for Chili! We are going to the neighbours for dinner....now I am hoping for Chili.
  13. So, set the door ajar for keeping crispy things hot.....
  14. Okanagancook

    Good morn' or evenin' friends!

    I will triple that welcome. Jump right in with some dinner pictures tonight!
  15. Okanagancook

    Chiles Rellenos, Tex-Mex style

    oddly Save-on-Foods often has fresh pablanos and Anaheim on their shelves here in little old Penticton! Amazing considering the WASPY -senior demographic.
  16. Okanagancook

    Gardening: (2016– )

    Planted my garlic for next year today! DH even helped 😮 they were very nice bulbs. I now dry them under a roof in my doggie run so it gets the breeze but little direct sun and they dry beautifully. But really, I’d rather have my dogs 😥 running around in the pen.
  17. Okanagancook

    Query about lamb fell and sous vide

    I do not know if it is easier to remove after cooking because I take off before. It likely isn’t that difficult but takes time and may rip some meat off with it. I would not be worried about spending money on a 15 cent bag. Do it up right.
  18. Okanagancook

    Traveling in Georgia 2018

    @shain hope you are feeling better....keep hydrated. loving your travel report.
  19. Okanagancook

    Dinner 2018 (Part 1)

    @HungryChris the cocktails recipe looks easy. Thanks
  20. Okanagancook

    The Quintessential eG Kitchen Tips/Trucs

    You could also add some mushroom powder made out of dried porchini
  21. Okanagancook

    Dinner 2018 (Part 1)

    Large turkey thigh (brined then air dried in the fridge for a day with some compound butter slipped under the skin)steam baked at 350F for 35 to 40 minutes in the CSO. Took the skin off and broiled it until crispy. To go with some steamed broccoli/mushrooms, two potato mash (sweet and yukon gold), fried sage leaves and gravy. The meat was very moist and perfectly cooked. The little oven needed a good wipe down after all the splatter.
  22. Okanagancook

    Dinner 2018 (Part 1)

    Those shrimp do look spectacular. Shrimp done right! Would you mind sharing the sauce recipe?
  23. Okanagancook

    Dinner 2018 (Part 1)

    Stuffed farmed trout (shrimp) en papillote with parsley sauce, roast potatoes and long beans with a few mushrooms. Served with a delicious South African Chardonnay.
  24. Okanagancook

    Query about lamb fell and sous vide

    Yes, take it off before cooking.
  25. Okanagancook

    Grocery Shopping

    Today's haul after shopping for an empty fridge. Only thing missing from the picture is 2 litres of milk. Turkey thighs will be brined and eaten on Saturday along with the sweet potato and the eggplant; trout will be stuffed with shrimp and cooked in parchment paper served with the long beans and some mushrooms and coconut rice from the freezer tonight. Caesar salad for lunch. The pineapple may go into tonight's cocktail.
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