mgaretz

Dinner tonight was pork chops, made like ShakeNBake, but I made my own breading out of pre-toasted panko, spices, salt and pepper. Served with white corn on the cob, made with the husk-on microwave method and salad.

Some recent meals: NY Steak, cooked SV then seared, served with sweet potato with butter, snap peas cooked ALV and salad. The second piece was part of my wife's that she had portioned down. BBQ-style chicken, cooked in the BSOA, that I burnt the skin on a little but it was excellent and really juicy, served with mashed cauliflower and chives, and salad. Prime sirloin I scored yesterday from Costco that wasn't out, but I asked the butcher if they had any whole pieces in the cryovac. He brought out a nice piece at just $5.49 a pound. I cut it into steaks, bagged and froze them. Cooked SV with dill seeds, then seared. Served with salad and glass of Lodi Old Vine Zin. (Excuse the ragged cut, my wife cut her piece off with the grain.)

I stand corrected. But I'd go into one of the parlors and ask to see the ingredient list. If they ask why, tell them food allergies.

Here is a link to the ingredients for some of their flavors. Note they are using vegetable fat, not butterfat, and also a lot of emulsifiers. http://www.kwality.ae/product/chocolate/

Beef stew in the IP. I put everything but the carrots in for 10 minutes on high pressure, quick release then added the carrots for another 6 minutes, natural release. Thickened with some InstaSperse. There was a whole, big russet in there, that was cut into about 1" cubes. It mostly disappeared. Next time I will add the potato in with the carrots.

Beef stew in the Instant Pot, served with salad.

I use parchment paper to separate the slices when freezing. I lay the pieces out on the paper with about an inch between them, then roll/fold the paper.

Cabbage soup made in the Instant Pot, served with salad.

Made char siu in the Instant Pot (and the BSOA). I cut pork shoulder into cubes and placed them in a zip lock bag with a generous amount of NOH char siu powder. Shake the bag to coat and let marinate in the fridge for 3-4 hours, turning the bag every hour or so. Then place in a steamer basket in the IP with two cups of water (I have the 8 qt, so maybe 1 cup will be enough for the 6 qt). Pressure cook on high for 15 minutes with a 12 minute release. Transfer the cubes to a rack with a sheet pan below. Brush honey on the cubes and place in the BSOA for 8 minutes or so at 450F on the air fry setting, until you just start to see some charring. Remove, turn the cubes and baste with more honey. Return to the BSOA for another 6-7 minutes until you get some more charring. If you don't have a BSOA, then a broiler will work with adjustments in the timing.

A couple of recent meals: Tri-tip, cooked SV at 121F for 9 hours then seared, served with sweet potato and salad. Char siu made in the Instant Pot and Breville Smart Oven Air, served with yu choi cooked ALV with butter and a glass of Lodi Pinto Noir. See the IP thread for the char siu cooking details.

As @Anna N said, not quite true, but my understanding is that veggies cook in the microwave by steaming from the inside out, using the water in the veggie.

Not 4 minutes unless you like your corn well cooked. Sometimes I do 2.5 minutes if the cob is smallish.

I use the method posted here long ago by @shel. Keep the corn in the husk and microwave for 3 minutes per ear. Remove from the microwave then cut off the stem end just beyond the curve, towards the silk. Then you squeeze the corn out of the husk from the silk end. Holding it with a towel while squeezing helps if it’s hot. Slides right out with minimal to no silk. If you cut too close to the stem it won’t slide out, so you’ve got to get just to the silk side of the fattest part.

Meatloaf, served with salad and broccoli cooked in the IP.