TdeV

Oh, my!

Could you recommend where to buy an aluminum plate which would fit in the Anova Precision Oven, please?

@gulfporter, it was Christmas last year when I prepared my very first instant pot meal, which involved filling the pot very full of stew and tomato sauce, and then turning on the slow cooker on Low . . . In the end, I eventually figured out how to bring the pot up to pressure, and then set it on slow cook High. (For those who don't know: an Instant Pot on slow cook cycle set on Low is on warm, an IP on Medium is on Low, and an IP on High is high). Only saving grace, my company drank lots of wine, so were not as alarmed as I. And I didn't have tons of wine until later . . . Edited to clarify: And a full Instant Pot warms food very very slowly.

I did a 2 1/8" (54 mm) pork chop (from frozen) at 137°F for 3.5 hours, then iced it; it's in the back of fridge now. Based on these quoted comments, that wasn't long enough to cook it. Can I continue to cook it, or is it safer to throw it out? How long do I cook it for?

I drink a lot of breakfast smoothies, using only 2 fresh bananas, 12 oz Greek yogurt and fruit. Now that winter is here, I'll use only frozen fruit. No ice and no juice. I find that the less ripe the bananas, the thicker the resultant smoothie will be. I.e. a banana that's nearly black still makes a fine smoothie, but will be very liquid by then.

Hello @Nikolay, you sound a most fascinating cook. This eGullet place is very engaging, and they don't mind absurd stupid questions. I'm looking forward to learning more about you. Welcome.

Hello @mixersanontt. This is a fabulous site! Welcome.

Hello @Jerald Marks. Welcome to eGullet.

I'm rendering duck skin and fat. I usually start by putting enough water in the saucier to cover the duck scraps, then slowly heat. Usually add another half cup of water, then heat for another hour. Now I've got a little pile of flattened duck skin shapes, and very little liquid fat visible. I'm pretty sure that if I added more water and heated, then I could pour off the liquid into a separate container. Or do you just pick up the duck skin one piece at a time, somehow expecting it to drain itself? If so, how do you collect the dripped duck fat?

I forget, @rotuts, do you have an Anova Precision Oven? (I have ordered one). Happy New Year!

Welcome @Objective Foodie. You've found the right place, for sure. Welcome!

Howdy @jamesyu. Looking forward to hearing more about your interests. The folk here are full of knowledge, in case you have questions too. Welcome!

Hello Lieuwe, You will soon discover that you don't own nearly enough appliances. This is a dangerous place for those who like appliances. Welcome to eGullet!

Washington Post missed Washington Post's Joe Yonan's Cool Beans (in which he cheers Rancho Gordo) Review by Daily Beast I got in queue to get the book out of the library, and then couldn't keep the book for as long as I wanted. Since nobody gave me a copy for Christmas, I'll have to buy my own!

Looks totally boring but quite tasty.

2 lbs 11 oz of chuck beef roast turned into 1 lb 11 oz when trimmed of fat and cartilage. I followed Bruce Aidell's Zinfandel stew recipe (mod. boeuf bourguignon) with meat dusted with paprika, thyme and rosemary, then flour, then sides pan fried. Also in pan were diced pork belly, 3/4 bottle Zin (reduced), italian tomatoes. Quite full. It smells great. Looks like a disaster to clean though.

How important is the heavy lid? I'm wondering whether the same cooking would occur if the pot were covered in aluminum foil, or a glass saucepan lid. (This morning I'm reading various cookbooks which touch on the subject of braising. Note: I did buy Molly Stevens' and Ruhlman's books but it will be some time before they arrive. And I've started on @JoNorvelleWalker's thread about braising).

I ordered one (ship date 11 January).

Can one sear meat on the stovetop in a enamelled cast iron pan?

Vous gens are hilarious. Thank you for improving my morning. Even though I don't think the pot has ever been used, I don't know why you think I'm only the 4th person to have had it, @Anna N. Mitch, the pot is from my BF who is a fellow traveller on the Instant Pot road, though a bit less interested. She does make a complicated, truly fabulous cookie with browned butter, possibly ground hazelnuts, then finished by rolling in salt. Naturally, one present I gave her is a (used) copy of DORIE'S COOKIES by Dorie Greenspan. She claims I was hinting. She would be right! I'm winding up to make cassoulet with RG beans and this would be a great receptacle, except I think it's too small. I don't know anything about braises or Dutch ovens, so I'll investigate. Suggestions welcome.

My niece just got the Duo Evo Plus. I have the Ultra; if it broke, I would buy the new one. The interface looks much simplified. And I like that interface fits on the stovetop.

Thanks, @Margaret Pilgrim. I shall look into Dutch ovens.

Thanks @blue_dolphin. Why does one use a covered baker?

I just received this present It's an enamelled cast iron baker by Technique, model Green Pepper (sorry @rotuts). It stands 6 1/2" (165mm) tall on the outside, not counting the handle. The base of the pot holds 8 cups (1.9 litres) to the rim, so for cooked food it would be somewhat less. Ideas for what to cook in it? How I can learn how it's used?