Interesting. Thanks.

Huh, my mom has pressure canned in the same cooker since I was a tot.

Wouldn't recommend in that AiO of BMD's, is it operates at lower pressure. I read that recipes need to be adjusted accordingly.

I considered getting one of those, but I realized that I have an appliance for each function, and while it might be nice starting out from scratch to have such a multitasker, but I'm not gonna ditch me existing, and the problem of a unitasker is, failure for one is often failure of all.

New cooking methods ... sous vide
 

In all honesty, I've only ever done it once, but the entire batch of chicken stock was spoiled. Never really inclined to try it since.

Seriously, Great Expectations... WTF?

Indeed?

I bake quite a bit—but it's because I have a wheat allergy and have to use substitute flours if I'm ever gonna enjoy a baked food item.

I've gotten it down to no one can even tell I've switched out wheat flour and I've even found a way to doctor it to make it a "cake" flour if called for in some recipes.

Hmm, I blame FMB for getting more burns cooking meat in the cast iron pan. Fat jumps out and splattered my hands a month ago. Just the other day, it happened again and got on my face. Now I am scar face.

Thanks aloe vera it will all heal up fine but still...it hurt!


Waits for FMB to respond. Heh, heh, heh!

I"m sorry I just saw this. I made a flank steak the other day and it was outstanding. Extremely tender and flavorful. It was better than a perfectly cooked strip on charcoal. The way it was tenderized was perfect. I've been traveling other than the one cook. I'm excited to do some carrots next. I'll cook those early and then cook some chicken this weekend.

The element in my vacuum sealer went out, so I used the ziplock method. It worked, but I think I need to get a new element or get better at the ziplock method, I didn't get all teh air out so a tiny bit of moisture got through, but it was still great.

When you did it, did you submerge under water with the bag open to get the air out?

I use the Ziplocks whenever I really care about the presentation. Using the vacuum can form proteins into kinda weird shapes, so if I don't want that, I'll use a zip.

I might try some pork chops tonight.

Yes, the liquid might have been the juices from the flank steak. I held it under in the water oven. I have since viewed people doing that in a seperate bowl. I guess that only matters if you are heating the water before you put the food ito the bath.

I've always done it in the water bath. But yeah, just doing sous vide will end up with a decent amount of liquid in the bath.

Have you done many vegetables?

How about pears/other fruit?

Ricotta?

I've done some veggies, mostly carrots. Never any fruit or ricotta. I like to play with my meat.