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Message: <blockquote data-quote="DCUKMod" data-source="post: 1858543" data-attributes="member: 345386">DJC3 - If I recall, [USER=41816]@Brunneria[/USER] does shoulder joints fairly regularly, and may have done breast too, so she may comment, in due course.When I started off, everything I cooked was prefaced by "this is an experiment...." and it's fair to say there were a few things went onto the "Let's not bother with that again" list.As you can imagine, with the delayed start and the keep warm facility, it really comes into its own in winter.  The number of times I've just felt like some soup, so lobbed in a splash of water, some frozen stock, whatever veg is hanging around, and any cold cuts there might be, with some seasoning, and jabbed the Soup button really mount up.  A quick whizz with the stick blender and there is a vat of deliciousness.I also always have a vat of this on the go as a very, very easy means of seasoning almost anything:  <a href="http://www.feistytapas.com/2017/02/homemade-vegetable-stock-paste-instantpot-thermomix.html" target="_blank">http://www.feistytapas.com/2017/02/homemade-vegetable-stock-paste-instantpot-thermomix.html</a>In fact, I save my parmesan ends (clip top container in the freezer) for this, because once they've been grated and cooked down, they've done their job of adding flavour and a bit of texture beautifully.</blockquote>

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