here are my results , including the final dish , not iPot'd :
my 3 qt iPot seems to not have ordered the usual required accompaniments :
basket insert , etc . That has been taken care of , and they arrive next wednesday .
I dusted off my 6 qt , and used 32 oz of red bliss potatoes , and two eggs .
I chose 32 oz as that's the weight of the commercial mashed potatoes I use for Turkey Shepherds Pie.
I didn't wasn't to make more than I could use for one unit.
I chose 4 min pressure steam , low pressure . I wasn't sure the potatoes were cut small enough
to be properly cooked so I added one minute ' natural release ' then released the pressure.
potatoes
eggs. cooled in cold water . both potatoes and eggs were refrigerated over night
eggs peeled easily . the picture above needed more light . the eggs whites were tender
and the yolks moist and very creamy . no green , which the picture is trying to imply.
excellent eggs for deviled Id say
the potatoes were mashed in a bowl w a hand masher , the chopped eggs added
along w a Tbs of mayo , and a couple of Tbs of water , as the mashed potatoes were a little dry
added some Window green onions
for seasonings I decided to go a bit Continental . I used some whole dried Rosemary and Thyme
from Penzeys , that I ground in the M&P.
this was very tasty and would have made a very interesting potato salad.
Ill finish up the dish here in this thread , the rest is not iP.:
Turkey slab , seasoned w Rosemary , Thyme , granulated garlic 350 F CSO 12 minutes :
I then added a reduced cup ++ of TJ's red table wine I had
then the topping
baked in a similar fashion to my other TSP 's 350 F 40 minutes . the goal is to get the turkey temp to
between 125 F and 130 f . the dish finished that ends up around 135 F is very tender .
higher final cooking temps end up with the beginnings of slightly tough turkey .
after 40 min :
there was a lot of bubbling Jus , which initially I thought might be ' free ' gravy ! the TSP temped at 172 F
that Jus came from the turkey , and wine , so the turkey is going to be tough . Ill let it rest and try it tomorrow
hoping for some improvement . it looked a little bland , so I torched it a bit :
looks worse , this topping burns easily.
but I know its going to ge tasty . and the oven timing will be improved next time , and no torching.
Its refreshing to use the iPot again , as its been lonely for too long.
this sort of topping is very easy to make w the iPot
so thank you @OlyveOyl and @JAZ
making the topping in the 3 qt next time is going to be easy and the seasonings will be my own
I have about 1/2 doz or more of Penzey's salt free seasoning mixtures .
Singapore might be next.
