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Posted
42 minutes ago, mgaretz said:

 

Doesn't seem to make a significant difference.  That's both from others and my own experience.  So I just let it go to keep warm and don't worry.

Exactly, keep warm doesn’t kick in until well below any pressure temperature, between 145° to 172°F (I suppose it depends on the model, and likely variances between individual units.)

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Posted (edited)

this is what the bottom of my iPot looks like 

 

after making a pot if TurkeyRagu :

 

IMG_5825.thumb.jpeg.6ae8e8c5f7c519bcf1318bcaf4f61fb5.jpeg

 

I rinse the pot out , and let it sit for a bit.  the brown bits are the result of the uneven heating element.

 

this come right off w a textured sponge.  from time to time , I snazz the pot up w some BartendersFriend.

 

done

Edited by rotuts (log)
  • Like 3
  • 3 weeks later...
Posted (edited)

over here 

 

https://forums.egullet.org/topic/167372-turkey-ragu-via-ipot-vacmaster/#comment-2442590

 

 

ive posted how I make turkey ragu , using the iPot.

 

ive made several batches , and improved the Rx by using a bit more garlic , a bit more turkey , 

 

and a Tj's Cote du Rhone  , table wine .   I thought pork might be worth a try .  I remembered  country pork ribs

 

had a lot of pork dark meat , that's tastier that the ' white meat '  found this @ Market Basket :

 

IMG_5957.thumb.jpeg.e5165c3e384470533bafccdb07a9623f.jpeg

 

IMG_5959.thumb.jpeg.cc85b526488e2908c7805b924602307f.jpeg

 

I cut the meat into smaller pieces , and decided to brown , for added flavor 

 

IMG_5967.thumb.jpeg.1e0dbfc49039ba7c77f31c6dc152c81f.jpeg

 

note these three pieces :

 

IMG_5970.thumb.jpeg.000d1e6c01889ccbd9888f8c454fdd4e.jpeg

 

the white meat is part of the top slice .  almost all of this package was dark.

 

IMG_5973.thumb.jpeg.5bc0dc977eaecfdde86b3191361ec54c.jpeg

 

Fond in the Fond-less  (  a bit of fun .. )

 

all the steps are the same as the main post on turkey ragu .  I mentioned I use 6 Dorot fx garlic pucks and 6 Dorot basil pucks  

 

the basil goes in off the heat .

 

IMG_5978.thumb.jpeg.6a319e73d9e5693515aa5c45ff1ae6a7.jpeg

 

the finished pot. those are basil pucks , melting .

 

IMG_5983.thumb.jpeg.8070fcf06f1bec103168d4c201976be0.jpeg

 

the pot cooling off in the sink.  w my new refrigerator//freezer , its easy to make ice bricks the day before

 

to more the cooling along .   I used to change the water several time s, but no longer.  Less is Better.

 

IMG_5996.thumb.jpeg.2091e2738cd5ac5f8f91011628f8fecd.jpeg

 

this is what a portion looks like , ready to reheat .  it separates , but comes back together for the dish :

 

IMG_5986.thumb.jpeg.de0cebec7ff84a758d82628ead4c451f.jpeg

 

Ive found , for my tastes , after the FastaPasta is done , drained , I add the hot pasta to my plate , add in some EVOO , and some pasta water.

 

this keeps the pasta fully hydrated , and has a better mouth feel than if under hydrated .  I know more experienced pasta chefs

 

can do this w/o the liquid you see in the upper R of the picture above .  Im hit or miss on that , so the above.

 

this was mighty tasty .  

 

However , as in any meat braise , the meat stands , while tender , were by them selves , dry.

 

this  is common w a braise .  the meat jus gets squeezed out into the stock, as the proteins contract at braise or higher temps.

 

next time I see pork like this @ MarketBasket , Im going to try something Ive thought about for a while :

 

cut the meat into small cubes  ( probably w a Chisinart , very sharp blade , and deeply chill until firm , then pulse , etc )

 

and place the small cubes , w seasoning , in a bag , vac-seal , and SV @ 130.1 F  until tender  24 ?  36 ? hours .

 

chill

 

than add that meat to the completed meatless ragu , using the iPot and all the above ingredients 

 

and see how that turns out.  

 

a lot of steps , but none neat to be done at the same time , and all steps keep refrigerated , separately 

 

when using ground meat for the above ragu's  the meat is so fine , you don't notice the dryness.

 

but you don't get the visuals of whole meat , nor the chew .

Edited by rotuts (log)
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  • Delicious 1
Posted (edited)

And to complete this dish :

 

as expected w braise dishes , this was better the next day , in terms of the dryness of the individual pieces of meat.

 

after relaxing , if you will , some of the jus went back into the meat.

 

this is a keeper for me , as long as @ MB has a pack of similar meat

 

this is a multi-stared dish.  w plenty of VacPac'd bricks for the future.

Edited by rotuts (log)
  • Like 8
  • 2 months later...
Posted

over here , 

 

https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/#comment-2450605

 

on the Ge-ISD thread , Ive made smoked TB's.   each episode does two TB's, and the back and frames on the lower rack.

 

Two episodes yields two smoked backs , etc etc, which is a decent amount to use in the 6-qt iPot.

 

I chop the backs and frames to minimize the volume of water , so I don't have to eventually reduce it.

 

my plan ( having 6 WholeTB's  WTB's ) is to end up w 3 X stock , which Ill eventually make Vac-Bricks , and freeze.

 

I do not use salt in any prep , and very little seasonings , as Im happy to add that when I use the TB's , and eventually 

 

the stock.

 

IMG_6614.thumb.jpeg.77f7cd3b9bb159b1bf57c1b7fec60d0a.jpeg

 

the smoked bones  ( 2 WTB's )

 

IMG_6619.thumb.jpeg.ce85852cad2d6644cebe72332d21c195.jpeg

 

covered w minimal water ( sorry  pic is fuzzy , doubt the result of Personal Beverages , but maybe )

 

I iPot on  high for 1 hr  ( thanks to @KennethT 's suggestion ), the remove the larger bones carefully   

 

IMG_6622.thumb.jpeg.d2e83a3b9415e7f66276a44abe7f8172.jpeg

 

and mash up the meat w a hand masher , to shred the meat into fibers , then iPot High again for 30 min.

 

interestingly the meat after smoking was still a bit tough and needed the mashing.

 

then I use potato ricer to get all the stock out of the iPot'ed meat

 

IMG_6624.thumb.jpeg.561828288a73f5a2400d2cb92d4c2cf3.jpeg

 

there is a lot of meat on the backs and frames.  thats about 4   2-3 " pucks.

 

then I use a strainer to get a bit more out of the stock

 

IMG_6629.thumb.jpeg.425e25c3b8e7bae336b82f269b7f4f3a.jpeg

 

ending w 

 

IMG_6632.thumb.jpeg.6c18ad655d616bd39924da0c70a02599.jpeg

 

this is the ricer.  I think my mother had one that was ' forged ' , but this one is formed from sheet metal

 

IMG_6626.thumb.jpeg.e65bcf193271be84c15c02158edabbb6.jpeg

 

the disk fits on the bottom , comes out easily , and the unit came w three different disks.

 

IMG_6638.thumb.jpeg.62b8ecbe39479fc884634d34a6d63b36.jpeg

 

the finished insert beginning  to cool in cold water.  note the dish rack , which prevents the insert

 

from swimming over to the water faucet , and adding water.

 

this will happen, and the basis of  Bernoulli's Principle.

 

https://en.wikipedia.org/wiki/Bernoulli's_principle

 

I happen to be an expert on B.P. , as it was the subject of my first ever report:

 

a 3 page hand written report , Science Class , 8th grade.

 

Ill do this same thing w the Fz ( fit nicely in a saved TJ's plastic cookie container . 

 

I save them for opportunities such as these )  three times , as I started off w 6 Fz WTB.

 

$ 0.99  // lbs  , on sale.

 

the final stock might be quite potent , but I can chop off less and one brick unit

 

refreeze that partial brick , and dilute or not as needed.

 

nice

 

 

 

 

 

 

 

 

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