And me. A small pot disappears in a matter of seconds. A whole IP’s worth would be a disaster.
I keeps ages, should any last overly long. I have tested decanting into little pots and opening them at intervals. At 3 weeks, there was no mould, or bad smell
Laughing at the very thought that any type of cream could last that long anywhere near me!
Mea culpa - We still haven't used the rotisserie.
As you are a very able cook, why not make your own sausages? That way you can season or mix to your own taste?
Oh, we don't make that much at a time - just 300ml. It's like yoghurt; made overnight, so it doesn't clog up the pot, if you make it in a stainless bowl in the inner pot (no water required in this instance, as it doesn't come to pressure). Do it overnight, then in the morning, the bowl goes into the fridge to cool and perfect the crusty bit.
MrB reckons it's way better than shop bought.
I keeps ages, should any last overly long. I have tested decanting into little pots and opening them at intervals. At 3 weeks, there was no mould, or bad smell, but it just looked like it was going over somehow. The little post were unopened during this highly unscientific experiment.
I have done it with short date cream, on the basis it keeps well. There'll be LOTS of that on Tuesday, I bet, as the shops want to empty before they close for the hols. (I won't be there to prove it though!)
That said, I might just try it with brandy cream, just to see if it works.
I do this one, although I do the initial heat in a saucepan, as I can then go PIP with the main event.
https://noemptychairs.me/2018/03/07/clotted-cream-in-an-instant-pot/
Does sound good, and more importantly easy! Do you start with double or single cream or doesn’t it matter? Also what do you use the leftover whey for?
I have tried, but it just doesn't work out. I don't really understand why but I do try every so often. Gone right off the idea of beef sausages, which I think is because of the quality of the minced beef I can source. I tried chicken - OK as quenelles but they don't hold together as sausages - can't get hold of skins here. Tried pork but never seem to get the flavour right, or the texture come to that. I might try chicken and pork together (the higher fat content of pork may well help the chicken).
This morning, about 11, I had 3 of the opened pack of sausages, fried in a little olive oil and their own fat with some pickled red cabbage.
I checked the butternut squash soup ready for taking to my friend's house for her pre-Christmas lunch and wasn't too happy with it so I started adding things to improve it. The original had 2 whole roasted butternut squashes, some celery, that last bit of fennel and an onion, finished in vegetable stock and coconut milk and some herbs (rosemary, basil and some sumac), not right so I added lemon juice and some butter. This morning it was too lemony so I added some more butter. Still not right so I added about 1/2 pint of double cream. It tasted great.
So, I took the soup to my friend's house (about 14 miles away and driving very carefully so not to repeat the spillage of a few weeks ago). Especially for me and our other friend who has lost lots of weight doing lchf, our hostess had made a stew of lamb and Brussels sprouts. We were so grateful for her care and we both said how good it was (I lied) and when we left, a plastic box of more of the stew was pressed on both of us! Just wondering how to doctor it to make it edible tomorrow.
Maybe I could get away with adding a few beans and a fair bit more seasoning, or maybe yoghurt. Maybe the some of the remaining sausages from the pack might help it, but I'm not sure that that would go well with the chunks of lamb. It's a bit of a puzzle but I hate the thought of throwing it away, it was made with such concern for giving us something we could eat.
@maglil55 Here's the NSW RFS website, click on the red Fires Near Me link.So sad with the firefighters. They are brave men. My SIL has now gone to Sydney to sort out Father's affairs but I don't know what the situation is with the fires outside Sydney.
I add chopped up bacon and onion to mine. Saute off in IP, add the shredded red cabbage. Mix. Add 1/4 cup water (about 60 mls) 1/4 cup apple cider vinegar. If you want it a bit sweeter whisk some granulated sweetener into the liquid before you add it. Full pressure and I give it about 15/20 mins then slow release. When the lid comes off season and add a knob of butter. Mix through and serve. No doubt there will be other recipes.I’ve asked this before ( last Christmas) but haven’t saved any recipes. How do people cook their red cabbage please? @maglil55 I’ve searched your CMT but it’s probably a simple enough thing that you don’t need to save.
Thanks for that. What an interesting and incredibly useful site. They've been in touch an hour or so ago and are fine. Their route back is clear too. My SIL did say it's cooler but still no sign of much needed rain. Friends of theirs in the Blue Moutains have lost their homes though.@maglil55 Here's the NSW RFS website, click on the red Fires Near Me link.
You can zoom in on the map.
https://www.rfs.nsw.gov.au/fire-information
There has been a lot of that over the weekend, both in NSW and SA.Friends of theirs in the Blue Moutains have lost their homes though.
I add chopped up bacon and onion to mine. Saute off in IP, add the shredded red cabbage. Mix. Add 1/4 cup water (about 60 mls) 1/4 cup apple cider vinegar. If you want it a bit sweeter whisk some granulated sweetener into the liquid before you add it. Full pressure and I give it about 15/20 mins then slow release. When the lid comes off season and add a knob of butter. Mix through and serve. No doubt there will be other recipes.
@Chook - you get a feeling this time of year with the shops - Hurry, stock up for 6 weeks! The shops will be closed for a horrific 18 hrs.@PenguinMum - you're right, its best to go with the flow. She wasn't my mother and to me its more important that her actual sons and daughter make what arrangements they want to make. It would be nice, though, if they all wanted the same things. I think MIL knew this would happen because when we finally found the funeral information folder (when we were clearing out the house) she had stapled to it a sort of 'wish list' for her funeral and other things - but, of course, that upset some people who had made arrangements with a different funeral director. I thought the flowers and music ideas were brilliant - she'd obviously put a lot of thought in to it and the payment to the funeral director included the money for these.
@DJC3 - no wine.... they don't.... at FIL's funeral do about 20 years ago they pushed the boat out and got a bottle of that very sweet sherry. so they might do the same for MIL.I'm not sure what the arrangements are yet - one sister in law (the one that cooked for us) mentioned about us staying over there from New Years Day through until 4th (the day after the funeral) but I'm trying to think why we need to stay all that time. (They probably want us to clean out the garage this time!) Anyway I don't think Millie (my old Labrador) could cope with more time away from home. I would prefer to go over early on the day of the funeral and come back late the same evening, which means we won't put anyone out and I can pay a neighbour's daughter to dog sit all three dogs for the whole of the day. If we go for just the one day I will have a big breakfast at home and fast the rest of the day.
We just popped out to get the stuff that was on the Asda delivery that was originally planned for tomorrow but which I had to cancel. It is TOTAL MAYHEM out there - we tried Asda first but there was a half mile queue to just get in to the car park so we did a detour to Morrisons which wasn't much better and finally ended up in M&S.
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