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rotuts

rotuts

for me :

 

pressure steamed eggs , of various yolk consistencies

 

Pressure steamed potatoes  , either for mashed  ( i feel pressure steaming , w skins always on , gives more flavorful mash  ) or potato salad when cooled.

 

I do these potatoes in bulk and keep refrigerated for P.S.  all sorts of root veg pressure steamed Beets , carrots etc

 

Meat Ragu :  ground turkey / tomato sauce / etc      cooled and molded into ' brinks ' ,  frozen and chamber-vac'd , kept Fz for future use

 

and of course , all sorts of sorts of stock ,  mostly turkey and chicken.   similar ' bricks ' are vac's and frozen

 

and used up to 4 times, i.e. thawed up to 4 times for the liquid in the next version.   ( a 4 x concentrated brick-stock , saving evaporation to concentrate )   Im might do more times, but they get used up

 

for gravy , and soups. and then I start again.  I do use 1 x if that's all I have , they they seem to last for 4 sessions in the iPot.

 

soups.

 

I feel meat in the iP is not as nice as SV meat :  the temps in the iP extrude to much Jus.

 

but I a big fan of Sous Vide that takes up the slack for meat.  I do SV in bulk thus have various meats Vac'd and frozen.

rotuts

rotuts

for me :

 

pressure steamed eggs , of various yolk consistencies

 

Pressure steamed potatoes  , either for mashed  ( i feel pressure steaming , w skins always on , gives more flavorful mash  ) or potato salad when cooled.

 

I do these potatoes in bulk and keep refrigerated for P.S.  all sorts of root veg pressure steamed Beets , carrots etc

 

Meat Ragu :  ground turkey / tomato sauce / etc      cooled and molded into ' brinks ' ,  frozen and chamber-vac'd , kept Fz for future use

 

and of course , all sorts of sorts of stock ,  mostly turkey and chicken.   similar ' bricks ' are vac's and frozen

 

and used up to 4 times ( a 4 x concentrated brick-stock , saving evaporation to concentrate )   Im might do more , but they get used up

 

for gravy , and soups.

 

soups.

 

I feel meat in the iP is not as nice as SV meat :  the temps in the iP extrude to much Jus.

 

but I a big fan of Sous Vide that takes up the slack for meat.  I do SV in bulk thus have various meats Vac'd and frozen.

rotuts

rotuts

for me :

 

pressure steamed eggs , of various yolk consistencies

 

Pressure steamed potatoes  , either for mashed  ( i feel pressure steaming , w skins always on , gives more flavorful mash  ) or potato salad when cooled.

 

I do these potatoes in bulk and keep refrigerated for P.S.

 

Meat Ragu :  ground turkey / tomato sauce / etc      cooled and molded into ' brinks ' ,  frozen and chamber-vac'd , kept Fz for future use

 

and of course , all sorts of sorts of stock ,  mostly turkey and chicken.   similar ' bricks ' are vac's and frozen

 

and used up to 4 times ( a 4 x concentrated brick-stock , saving evaporation to concentrate )   Im might do more , but they get used up

 

for gravy , and soups.

 

soups.

 

I feel meat in the iP is not as nice as SV meat :  the temps in the iP extrude to much Jus.

 

but I a big fan of Sous Vide that takes up the slack for meat.  I do SV in bulk thus have various meats Vac'd and frozen.

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