rotuts

@Kim Shook if your a fan of EotR , try it SV until tender or look for a Chuck Eye , which in my area is very hard to find ( era Before ) set your done-ness by the temp , and let it swim for some time to your tenderness point. chill a bit , then pan sear. use the Jus in the bag ( it does look unappetizing ) as p-art of your gravy. cheers

I really wanted to try Bsto. w free prime , I dont have to by 25 $ etc so Ive been indulging in things ... from Amazon : no idea on the salt content , but I noticed this is ' Suitable for vegetarians " i know about hydrolyzed onions etc , but I decided to hold on a trial No Cows harmed it seems there is a Chicken on on Amazon , again , no chickens were in harmed I did track down NaCL ; 50 ml as made by directions : 180 mg of NaCl these are not criticisms , just point of information.

Ooooo,Weeeee ! some time ago . i had a Red engendering lined notebook where I kept track of my iPot experiments : right temp for eggs , potatoes etc and its moved on. possibly MC moved it into the stack of NYTimes etc for recycling who knows ? ( The Shadow Knows ) well Bezos insisted I have Amazon Prime , etc : Staples , well ..... so now I have a 'rewarding ' project to go through the entire iPot threads and pu your analysis w my own ! I do have some time on my hands and what better way to use it ! cheers iPot users

@JoNorvelleWalker looking forward to your evaluation and analysis. should you get the chance , please confirm the actual measurements of the innards. thank you.

no movement on the iPots that I can see. yes , they say ' so much off ' but that's their standard price as far as I can tell . @Toliver thanks for being on top of this.

@dtremit "" sous vide egg bites they serve at Starbucks "" pics and details would be greatly appreciated. these ? https://copykat.com/starbucks-sous-vide-egg-bites-bacon-gruyere/

sending Kudos to Mr. Kim. as many as he is comfortable with. more might be comming should he do more Pork Butts.

larger pieces of meat will take longer to ' get to temperature ' than smaller . I suspect , but do not empirically know how long it takes to get to the LP temp or the HP temp. for the entire contents of the iPot. it is probably close to the time pressure is maintained , i.e. the value pops up to maintain pressure Im guessing , unless you have a single piece or hunk of meat cut up pieces say 1/2" vs 1" vs 2 " are not going to take long to get to Pot temp @ a given pressure. so the differences in cooking of the three sizes given to total time you expect the contents to be under pressure are not going to be noticeable just s guess.

so you dont loose too much sleep : Letitica Cropley was the characters name, above , at the new vicar's reception she made : Ham and Lemon curd ( above ) and Penutbutter and Anchovey sandwiches it get a lot more epicurean after that .

For review purposes only : she is of course knitting Pink. before the new Vicar show ups. just hoping to save you some time .... never saw this in Colour.

she had an epicurean part : she always brought the weirdest stuff to the Church's Board meetings.

funny the actress in the ad was in https://www.imdb.com/title/tt0108981/ now im going to look that up it had its moments

@Kim Shook Wow you are so lucky 1 this is just killing me ! underbaked , based on your pic would do fine by me this post is going to drive me to drink ! what ever it takes 1

@JoNorvelleWalker I never peel potatoes any more clean them yes, but the skin , russets or red bliss add I feel add a lot of flavor . for MP @ the iPot I do roughly chop them in big chunks after cleaning then into the steamer basket I can tell you this keeps a lot of flavor in the potato and out of the water . way before the iPot I make MPs frequently I peeled back then. then cut the potatoes into smaller and smaller chunks , to get them boiled sooner. I noticed after a while , the MP's On the plate , were lacking I realized I was making , in my haste , potato water. then kept the skins on , and Sooooo Much better , on the plate. and the skins stay on for the MP's and add a lot of flavor the iPot , w basket , makes MP very easily.

@pcmuse I dont have an ASO I hope to get one after evaluations but , based on its Volume a good thing for most of its work Im guessing , toast it not going to be its shining product.

My Bud Bezos ( speed dial # 2 ) [ed.: rotuts has Shares ] insisted on giving me a $ 10 credit for Prime Day maybe even before , syntax was problematic now , everyone , call him and insist on a deep discount on the 3 Qt iPot. cheers

my error : the CSO has a sl smaller foo0tprint , and is on top of the Micro works well. note the fabulous Patina on the CSO. its taken me a long time to get the CSO to this state. tasty. BTW this is not a ' Full Power ' Micro. or , not as powerful as the temperamental GE above the overn : 1 cup tap water to boil : GE : 3 minutes Toshiba : 4 minutes. inner light works in the Toshiba , GE light gave out some time ago .

Simple : Mashed Potatoes : use russets , and do not peel them. you can ' clean them up ' works well in an iPot : pressure-steam the potatoes until tender why ? your not making potatoes soup ! this keeps a lot more flavor in the potatoes , and not the water. pour off the water in the iPot . add the PS'd potatoes , and use a hand masher to break up. let some of the extra moisture evaporate on low-warm , if you like. heat your milk, full fat milk. your butter is soft and at room temp. when ready , hand mash in your butter first. add salt and a tiny bit of freshly grated nutmeg. just a hint , after you grate off the surface , which has lost its aroma. then using a hand electric mixer , is you have one, whip and add hot milk to get your desired fluffiness. Some like a few tiny lumps in the MP , some do not. personal choice cover w a tea towel and keep warm. the tea towel absorbs the steam so it does not drip bake onto the mashed potato's surface as it would if you used an ordinary lib. Simple . delicious , make sure you make enough as they will disappear . there are plenty of mighty fine potato Rx's , as noted above but Russet=Mashed is at the top of my list. think about what these potatoes would be like w top quality gravy over them

I agree micro's is not a high priority item. my GE built in above the stove , maybe 18 years old has become very funky. it starts the wrong program etc. I was going to get the electrical panel that's under the buttons and replace it w a friend , but then C-19 etc. its useful for : boiling water , micro'ing fz veg in water , softening butter from the refrig and vital is you patronize TJ's Fz and Refrigerated prepared foods I keep the door open after micro'ing above the stove , and the only thing that makes sense to the issues is moisture from the cavity getting into the electronic area. I unplug overnight , then it works for a while if you dont do any of the above , then I can see little need for a micro. however , I got this : https://www.amazon.com/gp/product/B072JML2GZ/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1 inexpensive , and mentioned in a CSO/ASO thread as the CSO fits right on top of this as its footprint is only sl larger than the CSO.

@ Kim Shook I cant recall the temps , but Im wondering if low-pressure , but for longer of course ( Unattended ! excellent time for Personal Beverages ! ) would give more flavor-fun meat. making sure you get the tenderness you want. Im a low-temp beef person so Im prejudiced , but if L-P iPot keeps more Jus in the meat ( it might not ) than more flavor w each chew. granted braise is about the sauce ...

chuck is the correct cut. not stew meat , which is marketed trimmings from her and there the butcher wants to get rid of probably a lot from the leg etc. if you try this again , get a chuck roast or a nice thick 7-blade cut. look for that muscle right under the 7 its the Blade. or get a blade roast and dont let it near the iPot and use the iPot for your potatoes and reduced Zin.

@TdeV Im not sure about beef in an iPot. Id say you know when the beef is done , buy keeping notes on what you've done , and go from there. Im not trying to be flippant. then , say you get the beef done to your liking do it the day before and let the beef and the juices re-equilablrage overnigh in the fridge . Chuck can be cooked , but still not tender. looks like that's what you've gotten Hope the Zin was table Zin , and it took too much for the team it is a good thing you reduced it before you added it to the iPot.

https://www.amazon.com/Cupboards-Cabinets-Original-Accessory-Pressure/dp/B07CQGBGWY/ref=sr_1_38?dchild=1&keywords=instant+pot+3+qt+accessories&qid=1601222983&sr=8-38 this reminds me of a Submarine Snorkel at least its in Red !

@mgaretz time permitting would your review those purchases ? here is Amazon "" Accessories "" https://www.amazon.com/s/?k=instant+pot+accessories&ref=sugsr_2&pd_rd_w=4KJZO&pf_rd_p=0ec05f25-9534-48fe-9c3e-40b89957230e&pf_rd_r=MF6RZQR53W88M83AVHDA&pd_rd_r=324e0c72-0981-44b0-9ce8-32a7bbedabd3&pd_rd_wg=whtP4&qid=1601222378 if Bezos wants heist stock price to go up Im on it. the Moon ? idiots ,its been done Mars ? Psychotic just saying of course , if your Pencil does not have any Lead ? what to do ? well , go to Amazon : there are these : https://www.amazon.com/s?k=instant+pot+3+qtaccessories&ref=nb_sb_noss thanks

to contiune ... my larger pots , eventually had various " baskets " that sat above the trivet so they the items in that basket , might pressure-steam and be easily removed at that P.S. is there something iike that for the 3 Qt ? thanks its just easier to pull a basket out of any iPot when iPotted over the water below the trivit.