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  1. Due to a slip of the finger when I was ordering spices online, we now have 1-1/2 cups of ground mustard. Does anyone have a mustard recipe that uses ground mustard? I've only made recipes that use mustard seeds.
  2. JAZ

    Sheet pan Dinners

    I wrote a cookbook for Ninja's new (at the time) digital air-fry convection oven that was all done on the sheet pan that comes with the oven. I discovered that with a little ingenuity, you can make a lot of meals on a sheet pan. For instance, I developed a recipe for an oven version of a shrimp boil, and found a way to do oven versions of typical stir-fry dishes. Fajitas are amazingly easy to do on a sheet pan, if you just time the veg and meat components corectly.
  3. JAZ

    Bloody Mary

    I have tried to make my own celery salt, but it was not successful. Celery seed and salt isn't the same, and when I tried to blend them in a spice grinder, it just wasn't right. If you like spicy Bloody Marys, try Old Bay in place of celery salt. It's essentially enhanced celery salt.
  4. JAZ


    We have both the adjustable and fixed Kyocera slicers. I started out using the fixed version, and at first I didn't like the adjustable one (which you link to) as well because the blade only cuts in one direction. But once I got used to it, I came to appreciate the fact that it's adjustable. (We have a traditional mandoline as well, but I only use it for onion rings or fancy waffle cuts.)
  5. In my books, when I call for half an onion, or a small onion, I give a volume amount as well. So the ingredient list will read "1/2 small onion, chopped (about 1/4 cup)". I figure if I give both, then the reader will know both what to start with (half a small onion) and what they want to end up with (1/4 cup of chopped onions). I use weights when I think it will make sense to my readers, as in "1/2 pound red potatoes," but my editors almost always want an equivalent, in this case, the number of potatoes. I don't think that's very useful, but the editors make the rules, so I follow them.
  6. That's interesting to me. What I like about my toaster is that it can brown (not char) the outsides of the bread without drying it out. I like a moist interior and crusty exterior. I'm not sure that my toaster is quick, but it gives me that result.
  7. Here's mine, if you're interested. http://hecooks-shecooks.com/french-onion-soup/. I should note that I don't finish it the way most diners do -- I don't cover the top with cheese and bread and broil it. I just float a cheese crouton on top.
  8. I developed my recipe by accident, when I had some leftovers to use up. I had stock left from mushroom risotto, which was chicken stock infused with dried porcini. It wasn't quite enough to make soup, but I also had some jus leftover from French dip sandwiches. That was beef stock flavored with sherry, Worcestershire sauce, and thyme. I used both -- about 2 parts chicken stock to 1 part beef -- along with onions cooked two ways, and it was by far the best French onion soup I'd ever made, and one of the best I'd tasted. I recently made a batch without beef stock (but with the thyme, W. sauce, a
  9. Kim, when I was developing recipes for pork tenderloin in the IP, I found that it's possible to do it a couple of different ways, depending on what else (if anything) I was cooking with it. But it takes an amazingly short time to cook under pressure. (I almost always sear first, so take that into account.) I have one recipe in Instant Pot Obsession where I cook it with cabbage and noodles, so after searing and lightly browning the vegetables, I added liquid and noodles, and cooked for 4 minutes low pressure, because that's what i use for noodles. That was with quick release. If I'm just doing
  10. Many people do, myself included. I don't do it often, but when I was working on my Instant Pot books, I included several recipes that cook pasta along with the sauce and other ingredients. It can work very well as long as you're careful to choose ingredients that cook at the same rate, get the liquid level right, and don't overcook the pasta. So, for instance, I have a recipe for ramen noodles, which of course cook very quickly, paired with shrimp and broccoli, both of which cook in the time the noodles do (pretty much the time it takes the pot to come to pressure, so no time actually cooking,
  11. The Instant Pot will automatically cycle on and off to keep a (relatively) stable temperature. If you have an electric stove, your burners will do that as well, but the difference is that the heating element in the Instant Pot is smaller in area. Of course if you have a gas stove, there's no cycling -- the flame is on all the time. It seems to me that the scorching on the bottom of your pot was probably caused by too high a heat and insufficient stirring. It's possible to get scorched food in an Instant Pot, but if you're cooking with the lid off (just to reduce a sauce, for instance), the hea
  12. Sorry I wasn't clear. I don't use the IP for my eggs. Some electric multi-cookers can steam without pressure, but Instant Pots can't (as far as I know -- maybe the newest model can).
  13. When I was researching my pressure cooker books, I tried low and high pressure and altered the times and other variables, and what I found was that everything makes a difference with pressure cooked eggs. Once I used the same amount of water, the same sized eggs, the same time and the same release, but used a different (higher) trivet, and the eggs were underdone. What I suggest in my books is to experiment until you get the results you want, and then do everything exactly the same -- amount of water, temp and size of the eggs, trivet or egg rack, time and release time. Despite all
  14. When I use fruit in salads, I often use a "savory" spice or two -- a little cumin and ancho chile with pineapple, or aleppo pepper with watermelon, or celery seed in a mix of apples, celery and shaved sharp cheddar. In desserts, I tend to like a little spice since without it the dessert can just seem unrelentingly sweet. But I do agree that it's easy to overdo.
  15. As Smithy mentioned, I have a recipe for pressure steaming eggs and potatoes together for potato salad (4 minutes, high pressure); the eggs come out with completely solid, pale yellow yolks. If you're after a softer, darker yolk, you could cut the time by a minute. That being said, despite all the eggs I've cooked in the Instant Pot, I find that steaming them without pressure gives the most reliable results. Under pressure (low or high), it seems that the tiniest variable can make a big difference in how they come out, and pressure cooking takes about the same time total as non-pressure steami
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