My Recipes
During the coronavirus crisis, I'm cooking all my food at home,
which led me to get my recipies organized here.
My Instant Pot recipes.
Sous Vide Recipes
More Traditional Recipes
Air Fryer Recipes
Gadgets
Immersion
Circulator for sous vide cooking.
Instant Pot
for pressure cooking (and other things as well).
Instant Vortex Pro
air fryer and oven.
Dutch Oven great for pot roast or a big batch of
chili. [Up until it slid off the counter and the enamel broke
:-(.]
Cast Iron Pan for frying anything (and making a
mean tortilla pizza).
FoodSaver Compact Vacuum Sealer for sous vide and
freezer storage.
Souper Cubes for freezing stuff to eat later.
Useful Tips
I've lately started freezing bricks of various batches of food in
my Souper Cubes. I freeze in servings of a little more than 1 cup.
This gives me nice relatively flat frozen bricks I can vacuum seal
individually, making it easy to grab one and dump it in a sous vide
bath at 165 for an hour or two to reheat. Seems to work well as long
as I remember an hour or two ahead of time that I'll want to eat one.
Supposedly I can microwave in the vacuum sealed bag if I cut a vent,
but I haven't tried that.
The empty pot in the Instant Pot is 810 grams.
A two cup Souper Cube (with lid off) is 352 grams.
The stock pot I use for chili is 1,922 grams.
The metal 9x13 casserole dish I often use is 865 grams.
These should be handy numbers for deciding how to portion out more
servings than I have Souper Cubes, but still make them equal.
I just realized that the pot for the Instant Pot is a perfect size
for heating a single frozen brick. The circulator is closer to the
bottom when the bracket is screwed down and I don't need as much
water as the stock pot or the huge polycarbonate container (which
works well for bigger things).
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