What's Cooking?

[Chief Grey Bear]

I'd do it Gavin. There is a Insta Pot group on FB that has some fantastic looking recipes. And a treasure trove of info!

Let me know and I'll add you to the group.

[MOPanfisher]

I will admit it, my first thought was, what is an insta pot?  Had to go look it up.  Interesting.  

[MOPanfisher]

While unloading the fresh beef into freezers we tossed a fair amount of old "stuff", things my mom had simply pit on bags and frozen.  However amongst all that detritus was a couple packages of big gooseberries,  so now supper will be delayed as my wife makes a huge gooseberry cobbler with some kind of a pour over crust.  Hope its.good because it's a 9x13 pan and.is full.  There is always the vanilla ice cream to fall back on.  will take a pic of it when it comes out hopefully.  

Well it is a bit dangerous, I couldn't wait to let it set and burned the heck out of my mouth, otherwise it is good, tart enough and the ice cream addition is just right.

[rps]

2 hours ago, Gavin said:

Anyone have an an opinion on the Insta Pot? Looking at the 8Q model.

I have not used one, but many of the food blogs give it good reviews. Its weakest function is the saute/fry they say.

[ness]

5 hours ago, rps said:

I have not used one, but many of the food blogs give it good reviews. Its weakest function is the saute/fry they say.

I think they sound interesting. My instinct tells me something that’s supposed to be good at everything won’t be very good at some things. That said, a 4.5 rating on 24,000 reviews on Amazon is pretty impressive, and it certainly has its devotees. They’re not so expensive that you’ve got a lot to lose. 

[Gavin]

Gonna order today. Crock pot bit the dust a.month ago, so really can't lose.

[rps]

Reverse sear two bone pork loin roast with baked potato and pan rosted carrots finished with Worcestershire sauce.

[ness]

Curious— how are you doing the initial cook prior to the sear?

[rps]

11 minutes ago, ness said:

Curious— how are you doing the initial cook prior to the sear?

Oven set to convection roast at 240 degrees.  I had a probe thermometer in it and set to 135 degrees. Pulled it, wrapped it in foil and a bag and put it in one of those thermal bags with the probe still in it.  Internal temp peaked at 148 and had fallen to 125 an hour and a half later when I put it in a 500 degree oven long enough to brown it. In hindsight I would have preferred it if I had pulled it 5 degrees earlier. That would have left a tiny touch of pink.

[Johnsfolly]

11 hours ago, rps said:

Oven set to convection roast at 240 degrees.  I had a probe thermometer in it and set to 135 degrees. Pulled it, wrapped it in foil and a bag and put it in one of those thermal bags with the probe still in it.  Internal temp peaked at 148 and had fallen to 125 an hour and a half later when I put it in a 500 degree oven long enough to brown it. In hindsight I would have preferred it if I had pulled it 5 degrees earlier. That would have left a tiny touch of pink.

I'm sure that BH would suggest that you sous vide the pork first . A lot more control on the internal temp. Looked and sounded a very good meal none the less .