Okanagancook

Make some other components of the meal. Everything worked out well. I used my double boiler and the potatoes were perfect after being in there for 1 1/2 hours. I delayed mashing them by an hour...just left them whole in the IP with the lid on but not plugged in.

Thanks for the link and the information Anna N I have cooked them and peeled them. They are resting in the IP with the lid on. I think I will go with my trusted method which is putting them in a double boiler over very gently simmering water and I will mash them 1/2 hour before everyone arrives so they will only be there for about an hour. I am afraid the IP will dry them out looking at the temperatures. cheers.

Dang.

I want to keep my mashed potatoes warm in the IP ready for dinner. If I make them two and a half hours ahead and keep them will they be ok or will they get dried out and/or scorched??? Thanks

Thanks for blogging Shelby. Always interesting and entertaining.

Yeah and when was the last time you carved a bird at the table! I like spatchcock a bird.

I find the same thing. I love to cook conventionally but now I use the IP routinely for things it does well. Same thing for this new toy of mine, the air fryer. Some appliances are just really good at what they do. Heck, same thing goes for the little steam oven . All techniques can fit. Just depends on what you are trying to achieve and how much time you have and how much clean up you want. An example today. I made lamb stew. Hauled out the copper big sautéed pan to brown the pancetta , onions and meat. Should have taken a picture but man was the mixture textbook camamerlized. Then added the wine to reduce. Transferred the whole lot to a clay pot to simmer very so gently for two hours. OMG it turned out so well and the good thing was I felt in control which I would not have if I had used the IP.

@mm84321 OMG. Your roasting pan is copper? I LOVE my copper pots. They are a joy to cook with. The meal looks really good. So, where exactly to do live and do you have parking close by

Yeah but I think the desire here was to make a potentially tough cut as 'tender' and as possible. If Kim wanted tender she would have bought fillet. I personally prefer some chew to my meat. Just say'. Cheers

We did lamb chops the other night. Four minutes and they were perfectly cooked, but, did require a very quick sear in a red hot pan for some colour. No picture. Last night I put some chunks of cooked potato in the fryer. Nice and crispy on the outside and soft on the inside....better than fries I'd say.

OMG, brilliant. Getting all the whey out of cultured butter is a lot of work. So, the centrifuge has already paid for it's self i my books.

Thanks for checking it. Although I see three tablespoons of yogurt are listed in this on-line recipe. i think I will try anyways.

Oh, never thought of it that way. Interesting. Maybe Kim could do half the meat one way and the other half the other way and report back!

Having a good day draining the freezer. Big dinner for six on Wednesday...a friend is going on a Mt Everest base camp trek. For that I have out an octopus, trotter spring rolls from Happy in the Kitchen, 4 lbs lamb shoulder chops, tomato purée & pancetta for Italian lamb stew, oxtail ravioli and frozen dried apricots for a dessert recipe. Lunch was some Jamaican patties and dinner tonight is lamb stew from Taste & Technique along with some cooked garden spinach.

I would cut it as you think...across the grain.

I also have a Polyscience in the big container. Bought it in 2010. I use it about once a week. It is excellent for large amount of food because it has a strong circulator which moves the water around really well. Also very good for long cooks as the water doesn't seem to evaporate too much with the lid on. The first plastic container just cracked on the bottom and the replacement was $100

Wow. Nice pictorial. Looks messy to eat but then most burgers are.

Found the recipe online http://www.foodandwine.com/recipes/baco-bread

They look tasty. If I can get some fresh, I will try them in the air fryer.

AnnaN, look away.........Some roasted spiced garbanzo beans. WOW. Nice and crunchy with 1 tsp of oil only. Then some roasted cauliflower and sliced onion. This was done at too high a temperature. I'm making notes. But nonetheless, it is like 'well roasted' cauliflower and not over done. Bonus, the onions were nice and crispy. Next up were some whole button mushrooms sprayed with some Olive oil and destined for more treatment later but I wanted to have a lower fat treatment so I roasted them in the air fryer to cook them. In the end it really concentrated their flavour. Yum. It is experimental so I am not leaving the kitchen and opening the drawer frequently to see what is going on.

Last night I did a hamburger, some little chicken fillets and fries in the new fryer. NO MESS. I over did the chicken a little but the hamburger was nice and brown and the fries were better seeing I cut them a little thicker. I'm trying roasted cauliflower and some lamb chops in there tonight. I am digging this machine when time is short and you don't feel like making a mess. The little basket cleaned up quickly.

Greek salad (with green peppers.....last of them from the garden). Doesn't compare with the beautiful lunch posted above though.

Stir fry for one. Shrimp and snap peas mainly. Pretty boring.

If you use equilibrium brining then there is no risk of over salting. But, yes it could have been brined by the store to make it weigh more. How to do it, weigh the meat and all the water you use so it is covered then add 2 to 3 percent salt. It can stay in there overnight if need be.

Here is a twist on meatloaf from the latest Fine Cooking Magazine. I have made maybe one meatloaf ever but this recipe looks like an excellent way to make meatloaf: http://www.finecooking.com/recipe/mini-meatloaves-wrapped-bacon