mgaretz

Pork Chops, cooked shake n bake style with home-made breading using panko, cooked in the BSOA on air-fryer mode. Served with snap peas in butter and potato sticks from a can.

I routinely vacuum-pack and freeze Thai basil. It stays green while frozen but blackens when thawed. Doesn't affect the flavor. I don't make pesto, but use it Pad See Mao (drunken noodles).

It's much bigger and has a couple of extra functions besides air frying - dehydrate and proof. You can also combine some modes into a phased cycle, like 20 minutes bake with a 5 minute broil.

Prime Tri-tip, cooked SV then seared, served with sweet potato and copious amounts of butter.

Hot day, cold dinner. Shrimp with avocado, red pepper and snap peas.

That was one of the ones I considered, but like you said, the basket on this one is better for the job and it was less expensive.

Reminds me of the pods you get in many hotels for the in-room coffee makers. https://www.coffeehouseexpress.com/c/one-cup-guest-room-coffee.html

Cabbage soup made in the IP.

This pot arrived today. 4.4 qts and induction compatible. Sold as a steamer but I am going to try it as a small fry pot with the Paragon. The basket seems perfect for frying. It was just $25.99 and by Cook N Home.

I am not aware of a temperature limitation on the mat. I’ve used 320f and 350f.

I used it several times. Stir fry and reheating.

Pork loin roast, served with sweet potato and butter.

Shrimp (cold) over wilted spinach, with warm, roasted beets, sherry vinaigrette dressing (also warm) and pistachios.

Prime tri-tip roast, cooked SV then seared, served with peas in butter and blueberry pie for dessert.

A "use what's in the fridge and freezer" stir-fry with chicken, broccoli, peas, carrots and noodles.

Double-cut pork chop, cooked SV then seared with maple-bourbon glaze. Served with corn on the cob.

Use the rack (I have the same one), 4 minutes high pressure, 4 minute natural release, then into ice bath. Perfect every time.

Prime Tri-tip steaks, cooked SV then seared. Served with broccoli in butter.

After looking closer it's only 3 qt and I don't think that's enough volume. I'll keep searching for something a bit bigger.

Cuisinart claims this one is induction ready. I think I will pull the trigger and get one through Amazon. Easy to return if it doesn’t work out.

I am thinking this might be a good pot for frying small amounts: https://www.amazon.com/Cuisinart-773-20APW-Steaming-Stainless-Steel/dp/B01H7R1EI0/ref=pd_cp_79_3/144-0554910-6488048?_encoding=UTF8&pd_rd_i=B01H7R1EI0&pd_rd_r=c80b075e-4012-460a-9b34-512cf555560b&pd_rd_w=7xPX2&pd_rd_wg=oK20V&pf_rd_p=ef4dc990-a9ca-4945-ae0b-f8d549198ed6&pf_rd_r=7D5848DA5Q2HH7AJWB8T&psc=1&refRID=7D5848DA5Q2HH7AJWB8T

Sorry, I thought you had one.

You could do a long braise or a longer annova, but the IP would be my go to. You can turn them into carnitas, chile verde or char siu. Have posted recipes for carnitas and char siu with the IP and subsequent broiling in the IP thread. Pork shoulder can can get dry heat but low and slow. Since it’s already cubed it will cook too fast and not be tender.

Left-over brisket, cubed and mixed into baked beans, served with steamed broccoli.

The last of the brisket flat, turned into hash with sweet potato, onion and peas.