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I was making onion confit the other day. After slow-cooking the onions in duck fat and duck stock for 14 hr., I wanted to reduce the liquid before finishing the onions off in the oven. So I got out a bowl and a sieve and took the inner container out of the IP to make it easier to pour. Then I got distracted talking to my wife, not that I'm blaming her. The next thing I noticed was liquid all over the counter: I had put the sieve on the IP and strained the onions into it. (Fortunately, it was cool and unplugged). Now, the IP documentation warns against immersing the IP in liquid. "The housing has electronic components and should never be immerse [sic] in water.Doing so will damage Instant Pot permanently. The housing can only be wiped clean." (http://instantpot.com/portfolio-item/after-purchase/#toggle-id-20). I was therefore wary about just plugging the IP in again, but didn't want to just throw it away. So I had to investigate.
Removing the bottom plate was easy (one screw to undo), and inside it actually looked pretty good. The control board was clean and there were just a few splashes of grease here and there. The inner pot has two drainage holes; one is just visible at about 1:30 in this pic and the other is below the control board and not really visible in this pic. The back of the control board is protected by a plastic base.
But I wanted to check the back of the board, and to do that I had to remove a few screws and connectors:
Most of the connectors have little flanges that hold them in their sockets. Getting them to release required a lot of probing with a very small screw-driver, accompanied by a fair amount of swearing. Below is the multi-pin connector, which was the hardest to remove.
Once that was off, the control board could be removed without disconnecting any more wires (which had proved recalcitrant, in any case).
The back of the control board was clean, as was the inside of its plastic base, which I removed next. The back of it was coated in duck fat.
Finally, I removed the plastic ring around the base of the IP. It housed the socket for one end of the power cord, but this snapped out easily.
All the plastic pieces I had removed got a good wash in hot soapy water. I cleaned up the rest of the hardware as best I could with paper towels and cotton swabs.
Then I put it all back together (thanking myself for having taken that initial pic). I replaced the inner pot, added some water and ran the "sauté" function for a couple of minutes until the water started to steam. Then I turned it off, put on the lid and ran a "soup" function with pressure for 5 min. There was a bit of smoke that I attributed to residual duck fat (It smelled culinary.), and which only lasted 15 sec. or so.
Huge sigh of relief. Having gone through all this, I think it was probably not absolutely necessary, but there might have been a bit more smoke and smell. It was worth doing for the peace of mind, though.
And the onion confit turned out fine.
Plum tart with almonds
Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
250g of flour
half a teaspoon of baking powder
8g of vanilla sugar
3 tablespoons of sugar
150ml of 18% cream
150g of butter
600g of plums
1 egg white
3 tablespoons of minced almonds
2 tablespoons of brown sugar
200g of plum stew
1 teaspoon of cinnamon
50g of butter
3-4 tablespoons of flour
3 tablespoons of brown sugar
8g of vanilla sugar
1 egg yolk
Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
Pineapple and coconut – the ideal couple
Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.
Ingredients (for 4 people)
300ml of coconut milk
150ml of orange juice
2 tablespoons of desiccated coconut
50g of butter
1 tablespoon of caster sugar
4 tablespoons of desiccated coconut
4 slices of orange
Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.
Enjoy your meal!
Smile of the summer – apricot-peach shortcake
Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one
200g of flour
150g of butter
75g of sugar
1 egg yolk
1 teaspoon of baking powder
1kg of apricot
2 packets of powdered vanilla blancmange
4 tablespoons of brown sugar
Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
Heat the oven up to 180C.
Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.
Enjoy your meal!
I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here.
The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate that I had at home. I used the same ration (2.5%)
When I tried to create the spheres in the sodium alginate bath I encountered two main problems;
1. instead of spheres the mixture just stayed as uneven shape on the surface. The bath was 1Kg. water with 5gr. sodium alginate and I let it rest in the fridge for 24 hours before using it so I think the problem is not here. However, the mussels jus mixture (100gr. mussels jus, 0.5gr. xanthin gum and and 2.5gr. calcium lactate gluconate) had a lot of air bubbles in it. Can that be the issue?
2. In the book the spheres seem to be completely transparent whereas my mussels jus mixture was pretty white and opaque. Is it because I replaced calcium gluconate with calcium lactate gluconate? Or maybe it's because the jus itself should be clarified before it is used?
Thanks in advance for your support,
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