TdeV

@rotuts, ha ha. 😃 When I ate the stew, I was most interested in the sauce which was nice and fruity. I heard about BF's DH's remark much later. 🙂 I'd rather buy a roast than buy stew meat. My reading on eG seemed that chuck was the right cut. What is the right cut?

I don't make much beef, but I'm getting ready to do some soon. Very early in our Instant Pot experience, my BF and I reduced a bottle of Zinfandel by 50% and used it to make Boeuf Bourguignon. We had used chuck, diced. One of the cookbook reference tables stated 18-22 minutes at high pressure. Not being sure, I set the time somewhat less, say 15 minutes. At the end of the rest/release, I bit into a chunk of meat and decided it wasn't raw, and therefore it shouldn't cook any more. As later reported, BF's DH said that the "meat had not spent enough time in the sauce." Having pondered this, I decided this must have meant that the meat was too rare. So, my question is, how does one know when beef is done in the IP?

Hi Dante, intriguing! Could you please say more about how this dish was compiled?

Hello @Rodk. You are a unique person, and none of those chefs could know what your expectations would be. Welcome to eGullet.

@Kim Shook, I had two prior bread machines; both paddles came out easily.

@ElsieD, I forgot to mention that my paddles are frozen such that both of the blades in the machine face the same direction. About the frozen paddles, I did contact KAF, and their advice produced the ~2mm difference in height. Don't remember if I talked with Zo, but I will make a point of it. The thing is that my normal loaf does not have these two issues (lump on left and dimple on top) but my modified recipe does. The paddles have been wonky since shortly after I got the machine (2012), so they aren't directly responsible for this issue. N.B. There is 1.75 teaspoons of yeast in this loaf (normally 1.5 tsp).

Hello Rob. You're in good hands–there are many wonderful people here. Welcome!

@ElsieD, thanks. Did you forget to post a picture? FWIW, my paddles are frozen in position, with the left paddle ~2mm higher than the right. I have never been able to move them. It occurred to me after posting, that the dimples are maybe from too much yeast?

Loaf made in Zojirushi PAC20. I'm hoping for advice about the strange lump on the left and the dimple in the top. The crumb is okay, but not airy. It's a change from my standard loaf because I cannot find white whole wheat King Arthur flour. My standard loaf uses 271g bread flour 113g white whole wheat 122g semolina 359g water 1.5 teaspoon yeast + other stuff (sugar, salt, dry milk, butter) This loaf, contents above less wh whole wheat, and 82g barley flour 3g vital wheat gluten + .25 teaspoon yeast Note that KAF's master list used to say barley flour was 4 oz per cup, now it's 3 oz (85g)

@shain, I'm still thinking about your focaccia. Could you please post a recipe to make all those loaves? @KennethT, those duck dishes look superb!

@shain, I'm jealous of those gorgeous breads! I'm assuming that you made all these focaccia at the same time. How large are they? How long are they fresh? Does your family have to eat focaccia for breakfast, snack, lunch, snack, dinner and midnight snack? For how many days? (Not that I'd mind)

What a marvellous looking dinner, Scamhi! How were those okra prepared?

Tea

Kim, not really what you're after, but this is what I use (with my butter on the counter). It'll keep for 10 days anyway (I don't know if I ever NOT use 1/4 lb of butter in that time. Ha ha!)

Hello @Susanwusan, you've found a great place here – lots of lovely folk. Welcome!

Welcome @jinenjo. Hope you enjoy some searches! Plenty of great folk here.

Hi Carol. Welcome to eGullet where there are many fine and interesting folks! Looking forward to learning more about you.

Hello Farzaneh. Welcome!

Because I've been following this topic, Amazon is sending me links to silverware here. Looks similar to yours?

Like @IndyRob and @gfweb, I was searching for information about sous vide. And thank you, everyone, for the unending education!

Shai, these look delightful indeed. Could you please provide a recipe for them?

Shai, it's a gorgeous dish. sorry but I'm unable to figure out what a "Cautious" is. Can you help? Looks tasty.

I once had a New Year's day party where everyone got enough bacon (2 racks in each of 2 ovens). I baked it for an hour. (IIRC 350F). Not messy.

Rob, this looks enticing. Since I, and maybe others, have no idea what's refrigerated and what is not, could you please say?

Hi Chris. Could you please explain what are "pressure-carmelized" grains?