rotuts

My Bad : on further investigations , the Umami button is only on Zo pressure induction machines . those cost more than my InDoorSmoker !

@Maison Rustique in my area , a Meat Loaf mix is frequently mentioned in the various flyers. Ive never asked what 's in the mixture , its supposed to be beef // pork // veal . its a commercial brand , mixed elsewhere . if it has veal , wonder where that comes from veal has pretty much disappeared from meat counters in my area . true , I dont look very hard for it , as veal USA is in no way similar to veal EU.

@weinoo which model ? so , what exactly is different w the umami setting ? ' porridge ' is simply a slow cooking setting . probably no different than steel cut oatmeal after all , way way way back when , I got the 10 C fuzzy for cooking steel cut oats w milk button : porridge.

@JoNorvelleWalker I D/L'd the three manuals : 3 cup induction , the one I have , 5 cup induction , and 5 cup pressure . here are images of the control panel , w instructions : 3 Cup Induction 5 cup induction 5 cup pressure . on the 5 C pressure , I dont see an Umami Am I missing something ? clearly there is a different interface , but all the choices on the 5 C can be done on the 3 C : Porridge is the selection for steel cut oatmeal like to hear more about the umami , as someone has a birthday coming up . and Amazon would have to drop the price > $ 10 as it had a lo0wer price just the other day . Umami , here I come , maybe. Wait ! it also have a self standing rice scoop !

@TdeV yours cooks by pressure and induction. pressure feature is a big reason for the cost increase , and then some extra padding for the look. all these machines work very very well . I like rice , and aside for innate taste differences ( basmati vs short grain , etc ) I doubt i could taste the differences between properly used machines . I do like the thicker ' pot ' in the induction versions . which means Id like the thicker ' pot ' in the 5.5 size !

@TdeV for me , I dont see adding pressure to a rice cooker as I have several iPots. so , induction , ' straight-up '

@Dr. Teeth You are welcome. Ill confess : I was looking into the difference for two reasons : Im always a bit curious as the differences in similar ' high end ' items and i was pleased it just seems to be the flat top , and no other significant difference. so why the , now $ 20 difference FlatTop droppeds a bit on amazon but also , I really enjoy the induction 3 C so why not a 5.5 C induction ? as I have a very fine plain fuzzy 10 C , my keenness for the 5.5 C fortunately pass for now .

@gfweb you got me google-ing : https://www.google.com/search?q=can+I+turn+off+the+song+on+my+rice+cooker&oq=can+I+turn+off+the+song+on+my+rice+cooker&aqs=chrome..69i57j33i160l2j33i299.10019j0j7&sourceid=chrome&ie=UTF-8#fpstate=ive&vld=cid:e7574cca,vid:fHJ3D8JnmzQ,st:0 no more twinkle - twinkle . I would not mind other songs : Id like Wagner : " The Ride of the Valkyries " von Karajan . DGG

thanks for your insight. on my 3 C domed induction , the cord is removable. perhaps that changed ? but the key is that neither of you can find significant difference in function , except their appearance. the flat top model is significantly more expensive , $ 30 for the flat top. day to day Amazon , not on sale price.

Ive noticed that Zojirushi currently , and I think for some time has two styles of induction rice cookers : Flat Top : Zojirushi NW-QAC10 5.5-Cup Capacity Flat-Top Induction Cooker and Warmer with Custom Cooking Pan, Double Non-Stick Coating for Easy Clean-Up (Black) (eG-friendly Amazon.com link) and more traditional , dome topped : Zojirushi NP-HCC10XH Induction Heating System Rice Cooker and Warmer, 1 L, Stainless Dark Gray (eG-friendly Amazon.com link) I have the 3 cup dome induction, and its a pleasure to use. I also have a 10 cup , older , Fuzzy , that produces very excellent rice. Im fairly sure , w accurate , local measurements , and good quality rice , I might not be able to tell the difference on my plate . but the newer one , has a very wonderfull feel to it. my question , to R.C. cognescenti : other an appearance , what's the difference ? the only thing I see is that the flat top comes w a steamer tray .

my local Tj's , via circular , is pushing Sugar Sweet melon. Ill try one should I remember. I grew up in California, melons , in season were plentiful , and perfectly ripe if you know what you were doing. then came Gala , originally from Israel . then planted locally. finest melon Ive ever had .

@TdeV you could SV that chicken. but w a brine like that , it will taste better roasted.

Well all , over time , have are personal Batterie du Cuisine ., developed over time , changing situations and finance. That very very sharp Utility knife , and razor edged Watanabe's, along with their partners , the appropriate cutting board. Storage container ? The end of the line for your fine work ? not that vital , as there are many options. In my case , these days , I cook in stages , and purposely generate quite a bit of Extra . @JoNorvelleWalker asked recently , what do I due w so much ' extra ? ' well , it starts w a container , that then is frozen , and then its contents are Vac's : these containers used to come from Target , way back pre-pandemic . then MarketBasket carried them , generic , blue-top : the contents fit the medium VacBag , which I have a Zillion : its under the container . the container holds 24 oz or so . the frozen contents fit in the bag you see above , which then ends up down stairs in the New Frost Free Freezer . I looke the other day @ MarketBasket for a few more , and they styles had changed . Horrors of Horrors. so I looked into them @ Target , having the RedCard ( 5 % off , free shipping , no visits to the the store necessary ! ) you see a pack of 5 next to the VacMaster. this size is as vital to how I cook these days , as ( almost ) the Watanabes ! ) I use them for Ice Bricks : these are easily made in the hew refig , and vital for cooling rapidly , SV bags , and iPots the cooled food , non-solid get an overnight stay in the refrg Pork Ragu , in this case , but also stock , gravy , and the like. this creates , in the downstairs freezer , a library , mostly on the door , of Frozen Bricks : they fit nicely, don't they ? other items fill the main chest : for future use , becoming something else later. So , as MB didnt have this vital pice of equitment any more looked at Target , and they had them. order 10 units . $ 2.45 // unit. that should last for a while. these are reasonably durable , not disposable. if I ' lost ' any , its was because an Ice Brick got rapped a bit too hard on the counter , and the corner cracked. no big loss now with these replacements but FedEx delivered the Target box to the wrong address . Horrors ! so Target sent me a replacement ( 10 Units ) then FedEx or the person who got the initial box delivered it to me , and Target did not want it sent back : now 20 units == 100 ideal storage containers for how I cook these days . the Estate will be happy. , as am I . your storage containers , eventually ,as your cooking style ages , are an important part of your Batterie du Cuisine.

@RWood that's pretty much as I though. How deep do you cut to get such a nice ' spread ? ' I get the idea , so , no pic needed. thank you

@RWood that looks delicious. The next time you bake a similar loaf , will you show the ' slash ' you make before you bake the loaf ? Id like to see what it looks like that then gives you such an attractive ' boost ' thank yu for sharing.

Did they Glow ?

this is my last ' Pork Log Ragu ' for a while. I had one set of nice county style pork and de-salted bacon , that I didnt get to due to the heat , but Vac'd it , and decided to make a set of Pork Ragu Bricks as its a cooler day . same idea : SV , wrapped in desalted bacon an orphan got IDS'd w/o bacon , as ran out. the 2 lbs of mushrooms , cuisi-minced , browned , then the pork : the pork-pic is for our Pork Expert , @Duvel. this time I wont add cream cheese . although it adds creaminess , it mutes the outstanding Porky-ness of the Ragu. and this batch wilol be Thyme // rosemary . no Penzey's Tuscan Sunset. bottle of Cote du Rhone of course !

@JoNorvelleWalker Id say if you get ' skinless ' : dont air dry , you are drying the meat . season w your favorite's , but try a wet seasoning then IDS on a much higher heat : like CSO'ing , w smoke and heat pull for juicyness , rather than low and slow smoking. have not done that yet.

@JoNorvelleWalker not necessarily. it was an experiment . I know you get most of your groceries ' on line ' but consider looking into generic bacon , the full 1 lbs version that version has ' fat cap ' ends , which are trimmed off for the 12 0z versioons. you want those . then , if you can , de-salt the whole lbs , 24 hrs , very cold water to keep the fat firm , in the refig. changing the water once or twice . then use that ' pork belly ' to shield longer term IDS meats. tie them up . stretch the bacon ! something to think about. works vey well . does not need to be thick at all . or use chicken skin that comes w the ckicken // turkey .

@JoNorvelleWalker Thinking about this : the legs I used were mostly covered by skin. that skin was inedible , but MC found it , sliced up , quite tasty. the exposed meat's surface , did have a bit of a chew to it , and some of that got trimmed for MC . so , try it again w a thigh w skin. and if you get that extra skin flap , tie it around the any thigh thats exposed. that might work.

@JoNorvelleWalker that's a shame. you might iPot them for stock ? adding the tough spare ribs ?

1/2 lbs RocheBro 85 % ground beef ( very fresh , service meat counter ) RB ColeSlaw ( nice nip of horseradish ) Tj's Campari , w Penzey's Salsa & Pico . forgot the window green onions. Burger was deglazed with 19Crimes Red , 10 years old ! https://19crimes.com/collections/wines/products/19-crimes-uprising-red-blend but a different label , of course. it was $ 5 back then , 6 bottles got lost in the basement. allthough 10 yo is not Petrus , still a table wine , but quite a peasant surprise smooth , mellow , lots of grape flavor . the entire bottle disappeared !

@JoNorvelleWalker did you trim out the fat ? I was thinking of thighs as the next project , however , in my area there is a flap of skin//fat always included that , after removal , is about 40 % of the CkThigh. Ill keep an eye out for S%S , as their drums were significantly better than MarketBasket.

@Duvel Pleased youve found such wonderful places and thank you for sharing.

what happens when you air fry , a new feature , w the heat ? ''' I feel a slight warm breeze coming out then too. ''' is the oven not sealed as the CSO I was ? or is the ' seal ' selective ? ie for toast , but not other functions ?