mgaretz

Tri-tip, cooked SV then seared, served with sweep potato fries.

I use 3 cups of flour, or about 360 grams.

Chicken marsala with broccolini in butter.

When the avocado is ripe and the free tomatoes we got from Amazon Fresh (an out-of-stock sub for cherry tomatoes), we must have cold shrimp with the avocado and tomatoes, celery, carrots, and sweet potato tots just because. The tomatoes were underwhelming.

Yes, with a Dutch Oven (but I will admit it's hard to find a reasonably priced one that fits - height with the lid is the issue - but this one does) :

I don't own this, but looking at user manual, H Steam would have to be a steam/bake function otherwise the temperature would never get above 212F or thereabouts (note the steam function has this temp limit). Now personally, I like crispy skin on my chicken so I would have used Combi mode which is all the elements plus steam plus convection. That said, I get juicy chicken with crispy skin in my BSOA without steam. If I didn't already own a BSOA, I might consider this baby.

Made molasses bread again. Dinner was salmon on the PAG, glazed with orange juice, served with mashed cauliflower with chives, roasted carrots on the PAG and a slice of the bread.

Hash made with the last of the tri-tip and the last of the baby potatoes, and onion.

Tri-tip, cooked SV then seared, served with sweet potato with butter.

Chicken thighs shake-n-bake style with homemade panko breading, (complete with tongs mishap), lightly steamed spinach and my latest molasses bread.

Probably because I use some caramel coloring!

Dinner was stir fry leftovers, but I did bake another bread. Free-lanced a no-knead molasses bread, very much like "squaw bread" or the mini loaves from Outback, but better than those. Came out excellent.

Your IP has a slow cooker mode, use "high" to get a crockpot temp. That said, I sous vide my corned beef after an overnight soak with a few water changes. 180F for 6-8 hours.

When Amazon substitutes bok choy for broccolini, one must make a stir fry! Char siu, bok choy, carrots, celery, onion, mushrooms and noodles.

As close as you can get with sous vide: https://www.douglasbaldwin.com/sous-vide.html#Perfect_Egg

Burger, cooked SV then seared, (money shot for @rotuts), served with sweet potato fries and green beans in butter.

For Cinco de Mayo, carnitas with Spanish-style rice and avocado. Carnitas made in the IP then air-fried. Rice made by mixing leftover carnitas liquid into the rice. Tonight, eggs over medium with leftover carnitas and sweet potato tots.

My first attempt at salmon on the PAG. Used the regular non-stick grill (all I have) - didn't stick at all. Cooked using the interpreted recipe timings from the Philips site. I say interpreted because it lists a 12 minute cook time, but the instructions say to cook for 8 minutes then flip and then...nothing. So I cooked for 8 minutes then flipped for another 4. It was very good, but a tad over-cooked to my taste, so next time I will do 7 and 3 maybe. It was basted with orange juice right before the flip and a few times after. Very tasty. Served on a bed of lightly steamed spinach and a piece of my latest onion-dill rye bread.

Made another onion-dill rye. Salmon, glazed with orange juice and made on the PAG, served on a bed of steamed spinach and with a slice of the onion-dill rye.

Carnitas, Spanish rice, avocado.

Broccolini Beef with basamati rice:

Tri-tip steak, cooked SV then seared, served with baked sweet potato and roasted Brussels sprouts. Money shot for @rotuts

Two recent dinners. Cold shrimp plate with veggies and the onion-dill rye: And baked chicken thighs with broccolini and bread:

Made another batch of bread - this time an onion-dill rye. Dinner was pork chops on the PAG, grilled carrots, steamed cauliflower in butter and a slice of the bread.

The celery pretty much disappears, even when cut into large chunks. I imagine if you dice it you'd never find it. You could always substitute celery salt for the regular salt.