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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!

My mother in law had a microwave over the stove. I minded that I couldn't look into a pot on either of the back burners.

I'm really, really interested in a good place to put the microwave (it currently takes up a LOT of the available counter space). Unlike some other folks, our microwave gets used several times per day. I did put in after-market slide-out shelves in the lower cabinets which idea has been really useful.

Thanks to @David Ross and @Kim Shook, I just got "Hometown Appetites, The Story of Clementine Paddleford." 🙃

Thanks to @heidih , I've just read "Spoon Fed: How Eight Cooks Saved My Life" by Kim Severson, a fascinating reaffirmation of to-thine-own-self-be-true. Now, I'm looking for another book to buy to round out my Thriftbooks order so I can get free shipping. Ha ha!

Kay, this was a "Two tier tiffin that fits perfectly into instant pot" Could you provide some examples of items you cook at the same time, please?

@lemniscate posted about making layered chicken terrines which is similar, though perhaps more adventurous. The first post occurred Aug 20, 2019 and the recipe is posted August 24th.

Every dish looks delicious. Could you please give us a recipe for this @Dejah?

Which reminds me, does it matter whether one makes gravy with cornstarch or flour?

Sorry no pictures. Beef point brisket sous vide 2.5 days 133F, blow torched by DH Pale gravy (made with cornstarch), but reasonably tasty. Thanks to @chromedome and @Duvel, my gravies may become darker in future. 🙂 Cider vinegar based unsmoked barbecue sauce (untasted, forgotten in microwave). Mashed rutabaga with s+ p, plenty of butter (IP 4+ min, high pressure). Topped with toasted pinenuts. Artichoke, halved, choke removed, sous vide 2 hours at 185F Artichoke dressing: mayonnaise, garlic, lime zest + juice, thyme, parsley. Made by DH. Anadama dinner rolls. Recipe called for 3 T molasses, only had 2; added 1 T pomegranate molasses Dessert by dinner guest: ice cream, chocolate sauce, whipped cream, toasted pecans.

Me too!

@shain, both dishes look delicious! Could you please provide a recipe for Balmos, plus an explanation of what makes the bean dish Romanian? Thanks in advance.

I have after-market slide out drawers. The pans can then be stacked neatly, e.g. 4 sauté pans one on top of the other. The non-stick goes on top, so it avoids getting scratched. We also use these reusable paper towels to separate pans.

Not very cheap Fuschia Dunlop, I'm afraid, at Thriftbooks. Welcome @Rickbern. I'm fascinated by your Wednesday night dinners. Perhaps you could start a thread and show us your creations. 🙂

That's a packet of 50! Surely one sheet is enough to freshen up the microplanes in an amateur(amateuse)'s kitchen. Maybe 50 of us could get together and . . .