weedy

I might add that by putting butter in the bag all you’re doing is making flavoured butter. It’s pulling that flavour OUT of the pork.

I had guajillo/pineapple ‘pastor’ sauce left over from the other night. So I made a pan seared panko crusted tuna. Pickled red onions. Also a little Mexican oregano vinaigrette over asparagus and unpictured guacamole.

I made al pastor. I did the pork in the circulator.. 140F for 2 hrs from frozen.

I buy beef from either dartagnan or lafrieda. Pass, on supermarket beef.

I sense a new recipe thread coming...

Striped Bass. Salsa verde.

Sous Vide monkfish medallions. Garlic butter with paprika and lemon. Sweet potato (chipotle butter)

That 130-135 for 72hrs brisket gives you an almost roast beef like result. Which you may or may not WANT from a brisket depending on your personal expectations. Personally i I love that for short ribs (having them that weird mix of rare and tender with soft and braised texture) but not as much ch for brisket which I prefer a little more ‘done’.

We disagree.

What I did is almost exactly that ‘method one’ PLUS with a pre soak (as Anson Mills recommends.) still total soup. It was MUCH too much liquid.

most things but it SHOULD be good for rice, grains, beans, etc

oh, I was;t ignoring you that might be the clue... that the 'quick' grits won't work that well. I'll have to try the 'regular' grind thanks

I did the presoak overnight (as Anson suggests) and online recipes varied from 3-4 times liquid to grits. based on the idea that in a pressure cooker less liquid is 'lost', I did them yesterday with 3 cups stock to slightly less than 1 cup grist. the result after high pressure for 30 minutes was soup with undercooked grits sitting in the bottom (pot within pot) I ended up staring them and returning the lot to a pot with about an extra cup of the liquid and finishing on the stove. took almost another 1/2 hour and still was never "right"... way soupy and yet oddly underdone. It;s hardly ESSENTIAL, but i'd like to be able to do it in the IP to have it 'cooking itself' out of the way sometimes. thanks in advance for continuing advice!

Anyone doing this successfully? I could use some hints. I've tried to do Anson Mills quick grits in the IP a few times and I'm still struggling to get it really right. for one thing, the typical recipes (including online pressure cooker recipes) have resulted in WAY too much liquid being left after the recommended times, and often undercooked grits. So more time? less liquid? both? I'm curious what formulas people here are finding work for them.

I have a no-name huge one (from Bed Bath & Beyond, it might be the aforementioned "everything pot"), and a moderate sized All Clad 8 qt

I don't think anyone ever goes wrong with the D5s

works well, not so pricey that I care. call me a sucker all you want. it WORKS well. and as a result, I don't need to ask about what oil to use on the internets

my inserts hang off the lip so don't touch the bottoms. I fill to about 3/4 or more full, but not ALL the way to the top. they don't boil over.

don't over fill it??

I always use the insert makes removal easy with, usually, the right amount of pasta water attached... and it maintains the pasta water in the pot for either adding more to the sauce or cooking additional pasta if required.

Caron Doucet - Cast Iron Care Bundle

I freeze their grits and popcorn. just following their advice

Not a great photo, but Halibut livornese over zucchini ‘noodles’

blindfold. useful in so many ways

https://www.dartagnan.com/moulard-duck-legs/product/FDULE004-1.html?dwvar_FDULE004-1_freshFrozenWeight=fresh-FDULE004#q=duck+legs&start=2