TdeV

I read a post today which said (paraphrased): Stop behaving as though you're trying to avoid getting the virus. Start behaving as though you already have it, and you're trying to avoid contaminating others. I actually find this much easier to do!

It fits in a pasta/soup pot. Edited to add: measures 6.5" x 6.5" x 6.5" Comes from Sous Vide Supreme here.

@Anna N, I turn this rack on its side and it keeps carrots (and everything else) as much underwater as possible. For things which are larger than 1.75" (4.45 cm) – the space between the racks – I put another upside down rack on top of what I'm trying to hold underwater. Which works way better than spoons.

Heard on the internet: Breaking news : Germany is now advising people to stock up on cheese and sausages. This is called the Wurst Käse scenario... @Duvel?

Mark, looks good. Do you make your burgers and then freeze them or buy the burgers frozen?

I don't use Facebook so could someone post the contents of the next RG bean clup shipment to this thread, please?

From RG: Dear Bean Club Member: Beans. Who knew? No doubt you've heard about the run on beans thanks to this current health crisis. We normally get about 150 to 200 orders a day. The number keeps rising and this last week it seems we've hit a crescendo and we haven't had a day with less than a thousand new orders. The popularity of beans was on the rise before this but now it's a new level of pressure. We're working on the weekends and we're starting a second work shift tonight. I've made the decision to postpone the next Bean Club shipment until early to mid-May. Most of our staff have families and I can't burn them out. They're also experiencing the same shortages in the stores and school closings that we all are. Their one advantage is access to beans and wild rice. We're giving you your free shipping code early and I'll be posting the contents of the next shipment on the Facebook group so that you can plan accordingly. New bean club shipping code: [redacted] If you don't need it right now, we'd appreciate your holding off ordering until we have a clear idea of how this "new normal" is going to work. We have huge harvests of product. It's the logistics of getting them to you that is the issue and we're working non-stop on that. This will sound arrogant but the less you contact us, the easier it will be for us to deal with this avalanche. If it's not an emergency, please consider holding off calling or emailing. Of course, if you have a problem that needs our attention, we're here. I wanted to end in saying that I get no joy from these sales. They're often made out of fear and confusion, but the silver lining is that more and more people are cooking at home for themselves and their close friends and families. For most of us in Bean Club, this is second nature, but it's nice to see others finally understanding our love of a warm pot of something good to eat and share. Stay healthy! Steve Sando

I have sent a message to Steve at RG to ask whether our club shipments will continue. Will post the results here if he has time to answer.

@scubadoo97, tricky. Does that collection have pickles in it?

Duvel, those pizzas! Is the prosciutto added *after* the pizza has come out of the oven?

In a thread about food processors (here), I asked why someone slices up veggies for stock, and @teonzo responded that more surface area in contact with water produces more flavourful stock. I mentioned that I add whole onion, carrot and celery to the pressure cooker when making dried beans specifically so that the vegetables are easy to fish out of the bean stock. Teo told me to keep the vegetables in the stock. Since it's about using the Instant Pot, I'm re-posting the question because I'd like more elucidation. In my experience, cooking at high pressure for even 2 minutes is enough to make the vegetables mush. What do you do?

Looks enticing, Mark. Could you fess up your Rx? Personally I most like the almost-charred bits of fried (or high heat baked) cauliflower. Can smoking be done in a regular oven?

@Norm Matthews, that looks delicious! The topping looks like carefully levelled mash potatoes, but it's pastry, yes? Yum, yum.

About Cuisinart food processors, I have a very old Custom 11 with a number of accessories which I don't use, except for one slicer. The bowl has cracked several times (by trying to chop up hard cheese), and I've replaced it also several times. However, lately, the replacement bowl, not from Cuisinart, doesn't fit the lid. So now I'm not quite sure what to do.

Apologies for this late question, Paul, but why slice up a pile of veg for stock? Versus putting in a whole carrot. When I'm doing beans in the Instant Pot, I add whole onion. carrot and celery. When the beans are done, the large vegetable is easy to fish out of the pot and discard. Should I think about this differently?

Oh, @Anna N, say it ain't so!

Howdy, @Reefy1974. Welcome. I'm interested in learning something about charcuterie myself!

1/2 lb Rancho Gordo Vaquero beans, soaked all day. Instant Pot high pressure for 1 minute with 15 min rest, too long actually. Chopped Duck Bacon and Kielbasa, green beans, chard, various spices and the leftover vinegar BBQ sauce that I forgot for dinner the other night. DH liked it so much he gave me a compliment! Sorry no picture.

@Kim Shook, I'm wondering, if you're not going to eat the whole roasted turkey, why you don't cut up the raw turkey, vacuum-seal, sous vide, chill or freeze, and then reheat sous vide? Seems more reliable to me. (I think that roasted meat gets really dry).

Your dinner looks great, @Margaret Pilgrim. Where did you get those skewers?

Thanks, @scubadoo97. Do you vent the roaster to the outdoors?

@JoNorvelleWalker, if your pot is a stupid pot (i.e. without an electronic Control Panel), then the scientific controller will manage to keep the pot at whatever temperature you choose (providing that you comprehend that the contents of the pot won't be at the same temperature). Is that what you're after?

Lovely looking, @Margaret Pilgrim. How did you make the penne?

My original sous vide used a 7 quart Weston slow cooker plugged into an Auber scientific controller. After relocating my sous vide after purchasing a Joule, I used the slow cooker to do carmelized onions (165F for 24 hours) or long bean & ham hock dishes. And now I have an Instant Pot! The Weston slow cooker has been a great pot. 120V - 60Hz 375W The original recorded temperature readings expected on this Model, at the 3 settings for High, Low, and Keep Warm, are as follows: Keep Warm - Water Temperature after 3 hours = 165/190⁰F LO - Water Temperature after 4 hours = >140⁰F, (minimum) LO - Water Temperature after 8 hours = 183/208⁰F HI - Water Temperature after 4 hours = 183/208⁰F The Auber PID controller got around the temperature issues. I wish there was something useful I could do with the pot. 🙁

Is it possible to make 1/2 batch?