Don't give her any ideas. Actually, a food sealer
bag and a water bath and a kitchen thermometer,
that combo makes enough of a sous vide.

A water bath is pretty high tech! One can get by with an insulated
beer cooler half full of hot eater and a tea kettle to add a bit of
boiling hot water periodically.

When I worked in a lab, water baths were sort
of like that.

One thing I don't have is a pressure cooker and I hear a lot of good
things about the multi-temperature Insta-Pot. I just might get one.
They're in high demand right now so I'll wait a bit. There may be
sales and markdowns after Christmas.
Anyone here get one yet?

Not I, nor would I advocate one, because anything
it can do can be done with existing facilities.
Lilli actually was toying with the idea, though,
and should she actually get one (I won't be there
until November, though). a report will be forthcoming.

Instant Pot Korean Beef
Categories: gadget, main
Yield: 6 servings

1/2 c beef broth
1/3 c reduced sodium soy sauce
1/3 c brown sugar, packed
4 cloves garlic, minced
1 Tb sesame oil
1 Tb rice wine vinegar
1 Tb freshly grated ginger
1 ts Sriracha, or more, to taste
1/2 ts onion powder
1/2 ts white pepper
3 lb boneless beef chuck roast, cubed 1"
3 Tb cornstarch
1 ts sesame seeds
2 green onions, thinly sliced

In a large bowl, whisk together broth, soy sauce,
brown sugar, garlic, sesame oil, rice wine vinegar,
ginger, Sriracha, onion powder and white pepper.

Place chuck roast into a 6-qt Instant Pot(r). Stir
in beef broth mixture until well combined.

Select manual setting; adjust pressure to high,
and set time for 15 min. When finished cooking,
quick-release pressure according to manufacturerÿs
directions.

In a small bowl, whisk together cornstarch and
3 Tb water; set aside. Select high saute setting.
Stir in cornstarch mixture and cook, stirring
frequently, until the sauce has thickened, 2 to 3
min. Serve immediately, garnished with green onions
and sesame seeds, if desired.

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Quoting Michael Loo to Jim Weller <=-

sous vide.

A water bath is pretty high tech! One can get by with an
insulated beer cooler

When I worked in a lab, water baths were sort of like that.

We never had a need for one in the family business as it was a
metallurgy and mining assay lab but the ones I saw in the catalogues
seemed pretty high tech: accurate to 0.2 degrees, could hold steady
within a 0.2 degree temperature range, was equipped with detectors,
alarms and cutoffs for low water levels and high pressure, optional
internal stirrers, shaking models and so on. And the best ones were
over $2K a pop. Way overkill for kitchen work.

Instant pot

nor would I advocate one, because anything
it can do can be done with existing facilities.

I can do all the other things already but I don't have a pressure
cooker.

Recent new taste: Old Fisherman brand roasted pike conger. It comes
in sweet soy sauce in a sardine can sized tin. Being twice cooked it
had a very soft texture and being roasted not smoked, a pure and
mild taste but made for a tasty snack all the same. Pretty good for
a canned product. The sauce was not unlike Japanese eel sauce but I
didn't taste the Chinese equivalent to mirin and sake. It seemed to
be made more like this:

--MM

Chinese Smoked Eel Sauce

2 cups light soy sauce
2 large cloves garlic, flattened
2 slices ginger
1 spring onion chopped into 4 or 5 parts
4 tablespoons sugar
honey

Put all the ingredients in a sauce pan and heat over medium heat.
Stir until the sugar and honey are melted. Let the concoction boil
slightly and let it cook for about 15-20 minutes. The sauce should
get to a slightly thicker consistency. Remember that the sauce will
get thicker once it cools down a little. If you still feel it is too
watery, add some more honey or sugar. Taste the sauce for the
sweetness. Again, if not sweet enough, add more honey or sugar.
Remove all the garlic, ginger and spring onions before you place the
eel in the sauce. The controlling ingredient here is your honey or
sugar content. Some soy sauces are saltier than others and taste
different. For varying quantities of soy sauce, you will need to
adjust your sugar and honey quantities.

www.recipelion.com/Asian-Recipes/

---

Cheers

Jim


... The worst thing to give a cat isn't dogfood, it's power of attorney.

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Quoting Jim Weller to Michael Loo on 09-08-18 22:25 <=-

Instant pot

nor would I advocate one, because anything
it can do can be done with existing facilities.

I can do all the other things already but I don't have a pressure
cooker.

If you have use for a pressure cooker, that might be a reason to get
one... I think that's essentially the toy that Steve Haffly picked up,
and they've been using it happily to mak all sorts of things...

Recent new taste: Old Fisherman brand roasted pike conger. It comes
in sweet soy sauce in a sardine can sized tin. Being twice cooked it
had a very soft texture and being roasted not smoked, a pure and
mild taste but made for a tasty snack all the same. Pretty good for
a canned product. The sauce was not unlike Japanese eel sauce but I
didn't taste the Chinese equivalent to mirin and sake. It seemed to
be made more like this:
Chinese Smoked Eel Sauce
2 cups light soy sauce
2 large cloves garlic, flattened
2 slices ginger
1 spring onion chopped into 4 or 5 parts
4 tablespoons sugar
honey

Did the can have a sticker on it with a list of ingredients (in
English)...? I often buy the Old Fisherman Roast Eel at one of our Asian markets... it, too, comes in a sardine-like tin, with a pull-up lid...

Ingredients: Eel, Sugar, Soy Sauce (Water, Soy Bean, Wheat, Salt,
Sugar), Capsicum, Salt. Made in Taiwan, Tong Yeng Industrial Co., Ltd.

It doesn't have that soft a texture, more soft-dried and a little crispy
on the edges... has a nice little kick of spice to the sauce, which
transfers somewhat to the eel... There's another version of it that
claims to be spicy... it has the same list of ingredients, but from the
taste, obviously has more capsicum added to it... I've had that version,
also, and it too is quite nice... :)

It's not the same as having unagi at Fu's, but it is still a satisfying snack... :)

ttyl neb

... Poetry isn't obscene . . . it's per verse.

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Quoting Nancy Backus to Jim Weller <=-

Instant pot

I can do all the other things already but I don't have a
pressure cooker.

If you have use for a pressure cooker, that might be a reason
to get NB one.

I have never ever used one and I think I'm missing out on something
useful as I do cook a lot of dried legumes and often stew tough cuts
of meat.

Old Fisherman brand roasted pike conger

comes in a sardine-like tin, with a pull-up lid

Yep, that's the one.

Ingredients: Eel, Sugar, Soy Sauce (Water, Soy Bean, Wheat, Salt,
Sugar), Capsicum, Salt. Made in Taiwan, Tong Yeng Industrial Co.,

Mostly likely the exact same thing as what I got here. My empty can
is long gone so I can't check.

has a nice little kick of spice to the sauce,

I didn't taste any capsicum heat or flavour at all.

There's another version of it that claims to be spicy.

So I have read online. I'm sure I would like that version.

It's not the same as having unagi at Fu's, but it is still a
satisfying snack.

Not bad at all for cheap and canned.

So recently the topics of Catalina and Casino dressings came up which
made me go find this while looking for Casino which turned out to be
elusive:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Homemade Catalina Dressing - A Family Feast
Categories: Salads, Dressing
Servings: 16

1/2 c diced onion
1/2 c ketchup
1/4 c white sugar
1/4 c agave nectar
1/2 c red wine vinegar
1/2 ts Worcestershire sauce
1 ts paprika
1 pn salt
A few grinds black pepper
1/8 ts chile powder
1/8 ts celery seed
1/4 ts Coleman's dry mustard
1/4 ts garlic powder
1 c canola or grapeseed oil

The key to a good Catalina dressing is to strike the perfect balance
between the sweet, savory and spicy flavors! And you'll be
pleasantly surprised to learn that probably already have most of the ingredients in your kitchen!

There are conflicting theories on the origin of Catalina dressing.
Some sources merely attribute the original dressing to Kraft Foods
which has sold Catalina dressing for many years. Others claim this
dressing was inspired by Catalonia (a region of Spain) where the
Catalan people often prepared recipes with a mix of sweet and savory
flavors.

Place all ingredients except the oil in a blender. Blend until
liquefied. Remove the center opening of the top to the blender and
while on low speed, slowly add all of the oil. Taste and adjust salt
and pepper if needed.

Refrigerate for up to one week.

Note: For a bolder sweeter tangier dressing, substitute half of the
red wine vinegar for champagne vinegar.

Yield: 2 cups

Posted by: Martha

From: afamilyfeast.com

MMMMM-------------------------------------------------

That sounds too sweet to me. If I ever make it I'll start with
half and perhaps adjust after tasting.


Cheers

Jim


... Things happen for a reason. Except kale.There's no reason for Kale.

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Quoting JIM WELLER to NANCY BACKUS on 15-Sep-2018 19:27 <=-

Instant pot

I can do all the other things already but I don't have a
pressure cooker.

If you have use for a pressure cooker, that might be a reason
to get one.

I have never ever used one and I think I'm missing out on something
useful as I do cook a lot of dried legumes and often stew tough cuts
of meat.

I haven't used my pressure cooker in a very long time... I grew up with
one, so my sister made sure that I got one as a wedding present... It
did get some use for a while... and stew with tough cuts of meat is one
of the good uses for it...

Old Fisherman brand roasted pike conger

comes in a sardine-like tin, with a pull-up lid

Yep, that's the one.

There's a number of different things that come in essentially the same
looking tin...

Ingredients: Eel, Sugar, Soy Sauce (Water, Soy Bean, Wheat, Salt,
Sugar), Capsicum, Salt. Made in Taiwan, Tong Yeng Industrial Co.,

Mostly likely the exact same thing as what I got here. My empty can
is long gone so I can't check.

I'm guessing it might have been a different one...

has a nice little kick of spice to the sauce,

I didn't taste any capsicum heat or flavour at all.

Which is why I suspect yours was indeed different from what I get... :)
Mine has enough spice that the cats won't lick the tin when I'm done
(previous cats, that had a higher heat tolerance, would, though)...

There's another version of it that claims to be spicy.

So I have read online. I'm sure I would like that version.

I've had that a time or two, and it is a little spicier, but not a lot
of difference between the two.... also tasty...

It's not the same as having unagi at Fu's, but it is still a
satisfying snack.

Not bad at all for cheap and canned.

Exactly.... :) And handy to keep on hand... I've also added a can to a
pot of congee, as part of a number of additions... :)

ttyl neb

... If you're trying to drive me crazy, you're too late.

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