TdeV

@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?

@scubadoo97, this would this work for regular coffee, too, I imagine? I.e. Not espresso.

Aha, perfect! This states what I want to know exactly.

Sorry I'm not that coordinated, @blue_dolphin. I'm a pretty seat-of-the-pants cook, at least as far as chosen ingredients & volume of same. The best I can say is that I cook in a "similar way" to the way I've cooked before. I've been closely observing what has occurred with the Instant Pot but I don't know what I don't know. Do you find the stovetop and the IP sauté functions similar? Or does one behave quite differently from the other?

Hi @mgaretz, that salmon looks lovely! What time/temp for sous vide?

Hi @rotuts. I have edited my original question to clarify: that my question is about the principles of stovetop cooking vs Instant Pot sauté cycle cooking. I.e. the pot on the stovetop had nothing to do with the Instant Pot.

So, @robirdstx, you're suggesting that there is something very different between an Instant Pot and a stovetop burner. What?

Yesterday, NOT in the Instant Pot, I made a variation on African Peanut Chicken stew using chicken thighs, Rancho Gordo beans and their cooking water, butternut squash, sweet potato, peanut butter, crushed tomatoes, tomato paste, onion, garlic and some spices. The 8 Qt (non IP) saucepan was brimming full on the stovetop and I decided to let the liquid reduce by long cook over medium heat (without the pot lid). This is a method I have read about (many times) for increasing the viscosity of cooking liquid in the Instant Pot—a method I'm increasingly relying on the Instant Pot to do. In this case, however, it resulted in a thick burned crust on the bottom of the pot. So, I'm wondering what my brain is conflating. There was no added sugar (peanut butter without sugar) which could burn. IP and gas stovetop have fundamentally different methods of heating? Don't use the "boil away" method to reduce something with tomatoes or tomato paste? Go back to only using low heat to thicken stews? Something else? Edited "cooking water" to "cooking liquid" to make it clear that I'm not talking about pasta. Edited to make clear that my question is about the principles of stovetop cooking vs Instant Pot sauté cycle cooking. I.e. the pot on the stove had nothing to do with the IP.

Alas, the Boston Globe is behind a paywall. . . But the spiced rice wasn't!