Turkey Tracks: November 17, 2020
Loving My Instapot
And so the Instapot adventure continues…
Here is a lamb stew (with added rice and asparagus when plated) that came out with tender, tasty lamb chunks and carrots that were NOT overdone. The sauce was thickened with the addition of a flour at the start—for me cassava, which I can eat.
Next up, chicken thighs browned skin side down in butter and duck fat. It’s the butter that browns the skin so nicely. Then a very short cooking time. The additions of the last of the rice and the asparagus were added when plating the meal. This sauce is delicious as well.
I could do 4 thighs in the pot easily, so I have a leftover meal ready to freeze or eat today. I’m freezing as I have a big, boned leg of lamb from last year defrosted and ready to cook. I’ll do that in the oven though and will freeze a lot of it for future meals.
I am beginning to understand how the pot works, like how to saute in the pot before starting something, what kind of liquid it needs to work, when to use the trivet, how long to cook something, and so forth.
I love learning curves AND delicious food.