mgaretz

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.

Stir-fry with noodles, chicken, mushroom, bok choy and assorted veggies. Sauce was a hoisin-soy combo. Compressed watermelon for dessert.

I don’t live in that area, but finding good, hard CBD candy is not easy. Plenty of gummies, chocolates, cookies, etc., but hard candy is rare. It is my preferred method of dosing as you can let it dissolve sublingualy and therefore the onset of benefits is immediate and not a crapshoot as it is with straight ingestion.

I have a 5 cup Panasonic that I’ve had for years. Does one cup just fine with no sticking (bowl is non-stick) and no burning if you rinse the rice well.

I know, but I’m not really worried about the pathogens in the center of a solid piece of meat. Hamburger etc. , yes. I have done it from 121 to 131 and some of those “others here” would be me.

Tri-tip, cooked SV at 121F for 8 hours then seared, served with baked sweet potato (really a garnet yam) and salad. Accompanied by a glass of Lodi Petite Sirah.

Guessing it's because of the added fat content of the chocolate. You could also try chocolate flavoring. I use cocoa powder in my non-dairy ice cream (haven't tried a sorbet) and it's not gritty - again I am guessing due to the higher fat content of the rest of the ingredients. Another trick to intensify the chocolate flavor is to also add some espresso powder.

Blasphemy ribs again, served with white corn and salad. More fresh cherries for dessert.

Thanks! I've got the BSOA, which has a dehydrate function. I was looking for something to try it with and this may fit the bill!

Can you please describe the method? Thanks!

Made carnitas again in the IP then 8 minutes under the broiler. Earlier in the day I made hard boiled eggs using the 4-4-4 timing. That's 4 minutes at high pressure, 4 minute natural release and 4 minutes in the ice bath. I actually left them in the ice bath for longer. They came out great - perfectly cooked, no gray/green edge on the yolks and peeled super easy. I used a trivet made for eggs, one of those two tiered ones (but I only used one tier). Normally I wouldn't have bought such a gadget and just used the supplied trivet or the steamer basket, but with sales and coupons I picked one up at Kohl's for $3.80.

I made carnitas in the IP again. Some of it we ate just like it is, and some we shredded a bit more and wrapped in a soft corn tortilla with fresh avocado. Served with salad and fresh cherries for dessert.

I cooked it at 121f for 70 minutes from frozen. It was about 1” thick. Then it was torch-seared using dextrose as a browning powder.

Its dill seed. Goes well with beef. It’s one of the main seasonings in Montreal steak rub.

Sirloin, cooked SV, served with white corn and salad. Accompanied by a glass of Paso Robles Cab from 2012.

Pair of pork loin chops, cooked SV then glazed with maple-bourbon, served with snap peas, salad and a glass of Lodi Pinot Noir.

Tri-tip, cooked SV, white corn, cooked in the microwave with the husk on, salad and glass of 2013 Lodi Zin. Compressed watermelon for dessert.

Yes.