Okanagancook

Found something the Instpot sucks at. Steaming broccoli. In there for just 2 minutes and it's pretty mushy. I will throw some garlic/anchovy/cultured butter at it. Next time I will just blanch it for 2 minutes in boiling water.

I think we should just go with this concept. I have not been participating because I don't want to HAVE to cook on a certain day. So, I think this is the thread to continue. Wild_Yeast, just repost your list here and away we go!

I wish you could taste it Shelby! I just unmolded my four little containers and I found myself licking every surface

The first polite interruption to explain would be ok with me but that's it. Anymore is not appropriate. And yes, wonder how he treats a staff member who does something incorrectly. Food looked goo. Was the kebab flavoured with tamarind and tomato?

On sale now at Amazon.ca https://www.amazon.ca/Instant-Pot-IP-DUO60-Programmable-Generation/dp/B00FLYWNYQ/ref=sr_1_1?ie=UTF8&qid=1472154852&sr=8-1&keywords=instapot a little cheaper than the deal last month.

Good luck!

My butter is made. Wow. Nutty, creamy with a nice acid note. Two litres of organic cream, 36%MF plus 0.4 grams of butter culture imported from France with all those mesophilic bacteria which produce the flavour molecules. This is a tiny amount of culture, about one third of a 1/4 teaspoon. A 39.1 gram bag of the stuff cost me $29.95 including postage which works out to $0.30 for my two litres of cream. I bought a nice 4 litre glass jar with one of those clamp down lids with a rubber seal. I cleaned it well and sterilized it. Cream & culture mixed in the jar and incubated at 75F for 12 hours. I put the jar in my sous vide rig (I have a Polyscience with the big tank). I think next time I may go the full 18 to get max flavour molecules. Put in the fridge overnight. Taken out. Brought to 60F. This takes about 90 minutes. Or you can put it in a sink full of hot water and stir with a thermometer monitoring the temp. Churned in the Kitchen Aid with the paddle on #6. Splatter guard on if you have one. Took all of 3 minutes or so for the whole thing to separate and spray me with glorious buttermilk! Drained off the lovely buttermilk. Washed and kneaded the butter with several changes of 6 cups of ice water until the water was clear. This takes the residual buttermilk out so the butter keeps better, avoiding rancid notes. Kneaded the butter to extract any residual water. Added 1/2 teaspoon sea salt and kneaded that into the butter. Put into molds/containers and then the fridge. The churning and washing took about 45 minutes altogether including clean up. Total yield from 2 litres of milk was 2 lbs butter and l litre of buttermilk. Total cost $20 not including electricity. NOTE: Make sure you have everything you will need before starting, including measuring out the salt and having plenty of ice water at the ready/spatulas, etc. This avoids buttery drawer and cupboard pulls. Pictures: The jar full of thickened cream after incubation; The churned butter and drained off buttermilk; Washing the butter; finished product; packaged product.

Homemade pot stickers with soy/vinegar/chili dip. My all time favourite thing to eat. Yes, I eat all of them by myself! Standing up at the counter

Hey Wild_Yeast, wonderful to have you posting! Your dumpling are beautiful. "Crystal Wraper"? Are they made with wheat flour or those dreadfully difficult rice/wheat starch dough dumplings?

Ok, final post on the onion confit in the IP. I have tried it in the oven at 200F and I gave up after 5 hours it look dried on top and not really smelling like I thought. I transferred it to the IP and did it on Stew/meat, high temp, high pressure for a total of 35 minutes like the Serious Eats recipe, quick release and the onions finally got soft. I transferred them to a pan and heated the heck out of it until all the liquid was gone, scooping out the forking thyme leaves as I stirred. It was very tideous and called out for a glass of wine to assist. This got me a 'jam like' product which tasted amazing. Much like the other posts. So now at this point you can package them up in 1/2 cup portions (I have a vac sealer so I do it that way) and freeze them. When you take them out for use they will need to be put in a pot and seasoned well. There are tons of seasonings that can be used. I found a Spanish grape vinegar reduction to add. It is called Pedro Ximenez, wine vinegar reduction by Spagnia. This is a Spanish grape varietal which is famous for its sweet,dark dessert vinegar reductions. The label says "ideal for meats, vegetables, fish, salads, and excellent for desserts!" Which sounds like quite the sales pitch....good on anything. It is very tasty! I used duck fat and only 1/2 cup for about 3 to 4 lbs of onions. This is something you should make. OMG.

Man, you guys are kill'n it with these dinner posts!!!!!!! Great work everyone. Can't believe there are people who eat at fast food places, night after night. They have no clue. Really no clue. Very sad. It can be a matter of economics also as I understand. And that is really sad. cheers to summer and our bounty. Share if you have extra. Always a good thing.

This wasn't very good. Kung Pao shrimp from Chinese Kitchen by Eileen Yin Fei Lo. Too much spice. Over powered the shrimp and too many peanuts. Didn't finish it.

Interesting about your non-producing zucs plants because I have the same situation here. They are small and a lot of rotting small ones. I probably got 1/3 of our usual yield.

Well, the first batch of onion confit is done. 4 lbs of white sliced onions with duck fat, veal stock paste (thanks Rotus) and muscovado sugar went in the pot for 15 hours on high heat slow cook lid on.First pic is at the start and second pic is at 15 hours. They were still a little toothsome and very, very wet so I put them in my oven on convection bake at 210F for an hour; still wet, increased temp to 230F for another two hours; still wet, increased temp to 240F for another hour. Started getting dried out on top. Took them out, third pic. Turned the heat on high and stirred until all the moisture left and it began to sizzle in the duck fat left. Finally done...last picture. Yes it is very 'jammy' but that's what I was after. For flavourings I added some Madeira this time and thyme sprigs/bay leaf. Another 4 lbs is in the IP doing the 'stew for 15 hours and I will probably finish them off the same way but increase the oven temp to 230F convection at the start. I think I will divide it up and add some different flavours mentioned on the onion confit thread: balsamic vinegar; sherry vinegar; bacon; anchovies and cassis. I have more onions prepped and will do just in the oven at 200F for 12 hours tomorrow to see what the difference is. And, then that should be enough onion confit.

My DH says, with proper hydration you get three to four fingers space between leaves. Less than that they would be dry and they need more water especially for new plants.

Well, they have been in the pot with the lid on for about 2 1/2 hrs and are starting to get aromatic and the duck fat is definitely discernible. There is a lot of moisture in there just as documented in the old thread. Lots of time to go as it is supposed to take 15 hours.

Yes, I a going for soft like the one in the thread I mentioned.

I discovered the old 'onion confit' thread over the weekend and you guessed it, the IP is loaded with onions set on slow cook, high temp with the lid on for the first 6 hours. I am taking pictures.

I edited for a long time but like you I caved and proud of it. You will love it. As Shelby advised, start with Four minute eggs with quick release. The manufacturers website has great videos on how to use the various functions.

There are a lot of great restaurants in StJohns.

Thank god it's not a podcast! we wouldn't be able to make heads nor tails of what was going on

So jealous. We hardly ever see fresh figs for sale here. Great idea to give them a dip in chocolate.

Those potatoes were a steal! You are right, absolutely nothing better than fresh potatoes.

I do mine the same but I have had a mix of perfect ones and ones with black rings. Same eggs done in the same pot. I think you need to kiss them as you place them in the basket!

The juicer is I picture no. 2. A simple hand operated two piece unit which is probably from the 1950's. Everware is the make I believe. If you ever see one of these snap it up. It does a great job on limes.