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I use Android software imaginatively called "Photo and Picture Resizer" it's free for the basic version which does everything I need.
 
IMG_3144.jpg

Just testing from my iPhone. It tells me how big the image is, when selected.
 
^^^^ That'll be some clotted cream I made for my beloved (and I) decanted into a Kilner jar.
Relevance? I made it in the IP.

@woollygal - I'd not like to "out" anyone without their prior permission.
 
DCUKMod said:
^^^^ That'll be some clotted cream I made for my beloved (and I) decanted into a Kilner jar.
Relevance? I made it in the IP.

@woollygal - I'd not like to "out" anyone without their prior permission.
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I can’t show because I can’t post pics. I’ll see if I can do it in messages
 
DCUKMod said:
Oooh. I didn't realise you are a Potter. How long have you had yours?
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Since July it's brilliant steaming , slow cook, pressure cook soups stews broth it does every thing.can't fault it though I wish I had bought the slightly larger one as can't do beer can chicken in it.
 
You are tempting me. I’m used to a slow cooker which I use fairly often but my large one has a crack in the pot so it’s days are numbered. Years ago I used an ancient stove top pressure cooker mainly for veg but never really used it to it’s full capabilities as it took ages to get up to pressure. In fact I still have it used purely as a huge saucepan.

I have a large family and envisage wanting to cook more than one thing at a time. Can you do one item,swap inners and do another whilst managing to keep the first item warm? Is it quick enough to do sides after mains that way or would I need multiple cookers (too expensive unless I KNOW it works for me)

What do you actually cook in it?
 
JohnEGreen said:
Since July it's brilliant steaming , slow cook, pressure cook soups stews broth it does every thing.can't fault it though I wish I had bought the slightly larger one as can't do beer can chicken in it.
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I have never, ever used the slow cooker option. I'd rather fast cook (pressure), then leave on keep warm for the flavours to develop, but we all have our own ways of doing things.
 
HSSS said:
You are tempting me. I’m used to a slow cooker which I use fairly often but my large one has a crack in the pot so it’s days are numbered. Years ago I used an ancient stove top pressure cooker mainly for veg but never really used it to it’s full capabilities as it took ages to get up to pressure. In fact I still have it used purely as a huge saucepan.

I have a large family and envisage wanting to cook more than one thing at a time. Can you do one item,swap inners and do another whilst managing to keep the first item warm? Is it quick enough to do sides after mains that way or would I need multiple cookers (too expensive unless I KNOW it works for me)

What do you actually cook in it?
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Depending on the sides, you can either do them after (provided you free up the inner pot - obviously, or have two inners), or even use pot-in-pot.

Of course,not all of these recipes are appropriate to our way of eating, but it's just to illustrate. https://www.pressurecookrecipes.com/instant-pot-one-pot-meals/
 
woollygal said:
I choose load file and choose pic from camera but then just says too big
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I have mentioned quite a few times that I use a free file photo hosting service called Imgur, there is no need to resize or change the format of the file it uploads.

This pix of the tomatoes is 4128 x 3096, and the size is 8 mb, which the forum software resizes to fit automatically.

Here's the link to Imgur:

https://imgur.com/

N01rfaJ.jpg
 
@DCUKMod not wishing to be inquisitive but do you have any problems when making clotted cream getting hold of nonultrapasturized cream.
 
Tipetoo said:
I have mentioned quite a few times that I use a free file photo hosting service called Imgur, there is no need to resize or change the format of the file it uploads.

This pix of the tomatoes is 4128 x 3096, and the size is 8 mb, which the forum software resizes to fit automatically.

Here's the link to Imgur:

https://imgur.com/

N01rfaJ.jpg
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I see yahoo want's to buy it.
 
JohnEGreen said:
@DCUKMod not wishing to be inquisitive but do you have any problems when making clotted cream getting hold of nonultrapasturized cream.
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I just use Double Cream, or even better, in my view, Extra Thick Double Cream.

We have been experimenting with it a bit (in other words eating quite a bit of it!), and I currently have a brand new batch, which I have put into smaller containers, and we'll eat our way through then, but will be keeping at least two pot until it starts growing mould, or smells off.

MrB reckons it's far nicer than shop bought. Never being one to deflect a cimpliment, I'll take that.

I use this "recipe"https://noemptychairs.me/2018/03/07/clotted-cream-in-an-instant-pot/ Timing has to be thought through a bit, due to the long "cooking" time, plus then the cooling phase.

If I can't invest enough time for the inner pot (if we're having a cookathon,say), I'll do the heating phase in a saucepan, with a thermometer to ensure the temperature is achieved, then decant into a stainless steel bowl and pop that directly into the inner pot.

As the "cook" phase isn't at pressure, it doesn't need water in there, then after the allotted time, I just lift out the inner pot, cover it and put it into the fridge.

The longest we have ever had a pot of clotted cream is 15 days. It hadn't gone off before we had finished eating it; hence my current experiment. I have also frozen a small portion and will see what it's like defrosted some time.

Life is on big experiment. :hungry:
 
I too, use my old pressure cooker as a saucepan very fond of it and the separators are so useful. Must admit had to google what IP meant. They look quite interesting are they used in the same way as pressure cookers? I never use slow cookers had one years ago but didn't like the pervasive smell of food cooking for hours on end. Maybe they are a lot different nowadays.
 
@DCUKMod
Thanks for the link
Well I'm going to give it a go I love clotted cream. One thing I do have is the glass lid for the pot so shall use that..
 
JohnEGreen said:
@DCUKMod
Thanks for the link
Well I'm going to give it a go I love clotted cream. One thing I do have is the glass lid for the pot so shall use that..
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I found the lid from one of our saute pans fits perfectly. Result!
 
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