mgaretz

So according that article even if the IP Max could maintain 15 psi they still wouldn't recommend it because they haven't tested it (and therefore they don't have time guidelines). Seems to me there's a whole lot of CYA going on because they didn't test multi-cookers like the IP. (One of their concerns was what would happen if there was a power fluctuation. Well, what if you were using a stovetop pressure cooker on an electric stove or an induction burner? )

I am not a home canner (or even an away from home canner), but your question got me wondering why 15 psi is a "magic" pressure. Turns out it's not all necessary (and not even recommended anymore). Here's the data from the USDA: https://nchfp.uga.edu/how/general/selecting_correct_process_time.html Pressures as low as 5 psi seem to be fine as long as you are mindful of the time. 15 psi is faster, but another article I was reading said the USDA no longer recommends 15 psi for home canners because folks didn't allow enough time for the food to heat through. https://www.healthycanning.com/10-pounds-instead-of-15-pounds-pressure-canning/

Tri-tip, cooked SV then seared, served with steamed carrots in honey with a touch of cumin.

Wood grilled whole turkey breast, served with baked sweet potato and butter with steamed Brussel's sprouts. Glass of Lodi Zin and crustless cherry pie for dessert.

This one: https://www.kitchenaid.com/countertop-appliances/stand-mixers/attachments/p.fresh-prep-slicer-shredder-attachment.ksmvsa.html?

Maple-bourbon glazed pork chops with grilled carrots and red pepper, all done on the PAG. Veggies in a grill bag. Served with rye toast.

The original one was not worth buying but the new version is great.

Cheddar is naturally white. It's only orange because it's had coloring added (usually annatto). Orange tastes the same as the white.

Not a term per se, but "sear the meat to seal in the juices" has been categorically proven to be false, but you hear it over and over again, even from cooking icons.

Lentil soup with carrots and ham, made in the IP, served with rye toast (not pictured).

I wouldn't sweat the blender part, just use the beater (when the mixture is thick), then whisk (when it gets thinner), on your stand mixer. Personally I wouldn't sweat adding the pumpkin either. I would just make a normal vanilla base (maybe using brown sugar instead of white - but then I hate un-clumping brown sugar so I would actually just add a touch of molasses to the white sugar), then add the spices and some yellow and red food coloring (to get orange). The spices are the key to pumpkin pie flavor, not the pumpkin. And as Chris points out, this will freeze hard. I always use a tbs (per pint of mix) of food grade, plant-based glycerin to keep that from happening. It's nature's antifreeze!

Stick blender - literally never used and still in the box. Hardly ever use my food processor, especially now that I have the slicer/shredder attachments for the KA.

Here are the bags I got. Set of 2 - one small (and probably fairly useless) and one medium (the one pictured above).

Sirloin steak, cooked SV then seared, served with grilled Brussel's sprouts and rye toast.

I got them on clearance from Bed Bath and Beyond, but I think they are readily available from any place that sells grilling (outdoor) accessories. They clean up very easily with dish soap and water.

Easy to clean, seems like they should last a long time but this was the first time I’ve used it.

Finally got a chance to try roasting veggies in the grilling bags. Brussel's sprouts, tossed in olive oil with salt and pepper and then grilled in the bag for 20 minutes (10 minutes per side). Very nice and the bag cleaned up easily.

Patty melt sans melt. Home baked rye, with burger. Burger was one of those thin 1/4lb frozen patties, cooked on the PAG. Brussels sprouts, also cooked on the PAG in a grilling bag.

Chicken soup with onion, carrots, spinach, celery, peas, corn and rice noodles.

Sir fry with char siu, carrots, onion, spinach, mushrooms, peas and noodles.

I cook them for 8 minutes in chicken broth, high pressure with natural release. That's for soup. A lot of the lentils will still be intact, but stirring well for a few minutes breaks enough up to thicken the soup, and it always gets thicker after the first day. My soup recipe is: 1/2 lb lentils (split peas work as well) 32 oz chicken stock 1 cup water 1 tsp garlic powder 1 tsp onion powder (or you can use a whole chopped onion) 1 lb of carrots 1/4 cup cream sherry 1 bay leaf

Tri-tip steak, cooked SV then seared, served with mashed cauliflower.

Tuna casserole with colored Rotini, peas, celery and panko topping. Served with steamed cauliflower. Also made a whole wheat bread (2/3 white, 1/3 whole wheat flour). The slice has been toasted.

Burger, cooked SV then seared, served with (new for me) mashed turnips with chives, which was excellent.

At my house it was, "Thousands of children in Europe are starving!" Back when I worked in the semiconductor industry, we had many engineers of Asian descent. The head engineer's family owned a local Chinese restaurant and we often went there for company lunches. The Caucasian engineers tended to sit together and one day we noticed that we were the only ones using chopsticks while the rest were all using forks.