its cooler now , so I brought out the iPot
and made a concoction Id been thinking about for some time :
a ground turkey , creamy , wine-y , something
that would go over Rice , or pasta , or a baked potato.
Id make enough to freeze in blocks , the way I do w my turkey-redsauce-ragu.
mise :
I sue this brand gr truly as it comes in 20 oz slabs ( thicker than 1 lb slabs ) , goes on sale regularly
and seem less wet than newer entries ( years now ) Perdue , Tj's )
I also wanted to see what would happen in the iPot w ' cream' soups , as ' Hip pressure cooking '
suggested avoiding milk in the iPot ie scorch9hne ?
I brushed off the 1 lb mushrooms , coarsely chopped. dumped the turkey slabs in the iPot , added the
chopped mushrooms , and the two cans of CofM no salt soup. I reduced 1/2 bottle of Cote d Rhone I got at Tj's
this has more flavor than Tj's Coastal Zin. and yes its a table wine , not a chit/chat wine
wine reducing Left. Looks yummy already !
the wine went down to 3/4 cups , and remembering the 1 cup rule , added someone salt chicken stock.
it was 8 oz for the unit. more on this later .
iPot's on low pressure ( mindful of the possible ' milk ' issue , for 30 moon , then quick release.
I added no seasoning what so ever . my plan it so salt ( I use a different salt ) and season each batch after the cooking,
thus varying each meal.
still looking very tasty !
clearly a Cat , possibly a Dog , didn't care for this !
added a little salt , and it was very tasty .
I was going to brown the slab , on each side , and the chopped mushrooms
for added flavor , but went the lazy route .
the idea is ' very easy to put together , tasty , and thick enough for Rice , pasta , baked [potato '
this effort was too thin. I made a mistake by added the extra 8 oz commercial Ck stock.
and , Illl pull out the Cuisinart next time to get an easy , much finer dice on the mushrooms.
the dice here was wrong.
but , I learned Cream of ... condensed soup does not burn in the iPot
and once the result is thinking , and more uniformly diced
a very nice item to easily make , Vac freeze in blocks
and season each time I pull out a block fro the freezer.
P.S.: I ended up not using the miso . it might be an add-in for individual servings
in the future.
P.P.S: there was a very small amount of scorching , after all . in the rim , 1 " x 3 "
no more .''sealed up easily w some hot water and a teflon-ish sponge.
Ive done many many turkey ragu , similar ingredients :
slab turkey , jared tomato sauce and iP'd on high
no scorching .
