The IP will not fit in the deep pull out drawer that the conventional PC fits in. Outside of the digital nature of the IP it’s just a digital electric PC. Can’t say I’d use the IP much more than the stovetop PC.
There are only so many things I want to pressure cook. Chickpeas for hummus and other pulses and chicken carcasses for stock being the most frequent. Somethings I still like to cook lower and slower which produces a more flavorful end product in my mind
The real beauty of the IP is it introduced pressure cooking to the masses and made it mainstream. Punch in the time and go!
I haven’t ruled out a purchase but something on the counter has got to go
Another long day, another creative director meeting to prepare for… Familiar salad, i’m rather skilled at picking out feta now. Added my own sesame sticks! I found them in my desk snack stash and they made a nice addition here.
Less sad because i used a real fork…
Got my first delivery from Imperfect Produce today so I unpacked the box and considered what I should use for dinner. A chicken boob was already defrosted in the frig. Decided on a baked potato smothered in a cheese sauce. The sauce was an onion, two roasted then diced Anaheim peppers, splash of beer, smoked cheddar, and fontina. Added the cooked diced chicken to the sauce and plopped on top of half a potato. Not the most colorful, but super yummy.
** The mother in law…But I will try to get it from her.
Purchase Tripe from your butcher and ask them to order it for you, because for this product fresh is better. Clean thoroughly before starting the cooking process. Wash under cold water and use a combination of salt, parsley or cilantro stems, lemons. You might want to soak it for 15 minutes with above in cold water.
This is a two step cooking process. First you make a sort of soup out of the tripe, then use the cooked meat in a stew.
For the “Caldo” or soup:
2 Lbs. of Tripe
1 medium onion
4 cloves of garlic whole
1/2 of a whole green pepper seeds and core removed
Salt & Pepper
Place all in pot and just cover in water (2 quarts) and simmer for 1 hour.
Remove tripe and cut into 1 inch by 1 inch oieces. Save the cooking liquid and discard the vegetables.
Next, make a “Sofrito” in your food processor of a large onion, two cloves of garlic, one large tomato (de-seeded) one medium green pepper (seeds and core removed), a fistful of cilantro, 1 table spoon of evoo, salt & pepper.
Put the Sofrito into a large pan and warm on medium heat and cook for about 4 to 5 minutes, add in cooked pieces of Tripe, and a cup of the cooking liquid and on low heat simmer for 1/2 hour. Cut two medium russet potatoes peeled into 1/2" x 1" cubes, add to dish and cook 10 minutes more. Add more of the initial cooking liquid if the sauce has reduced too much. Then add 1 cup of frozen peas and carrots and cook 10 minutes more. As the dish is now finished, add 2 tablespoons of peanut butter and mix well. Again if the sauce is too thick add some of the cooking liquid until the desired consistency. Add chopped cilantro at the last moment and serve along side white rice and top with chopped scallions.
I do not cook pizza, my son does.
He uses Emile Henry’s rectangular pizza stone, heat it at 550 in the Vulcan oven for 30 minutes or so (? I do not get involved with the cooking), then, he places the dough in the hot stone for around 15 minutes. It does come out very crisp and unlike other people whose opinion is that EH stone is overrated, I do not agree. We take it out and leave it on the counter, use a cutting wheel. I have had that stone for many many years, I do not wash it till it has cooled down completely,often I just leave it on the countertop til the next morning. then I stick it back in one of the two ovens to store after washing it.
The only drawback now is that my son does not like toppings that I like. He only likes pepperoni and nothing else. I love mushroom, anchovy, and now I cannot eat red meat so, I wander if I can use my duck sausage there? Hmmmm!
