Christmas Dinner 2018, your menu?

Logan

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I like to make a stock with the bones in my pressure cooker, if i've got enough room in the freezer to put it so i can use later. Then i'Il use it for casseroles or cook the parsnips in. I used to put it in the gravy but it tasted salty,even though i didn't put any salt in.:)
 
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I like to make a stock with the bones in my pressure cooker, if i've got enough room in the freezer to put it so i can use later. Then i'Il use it for casseroles or cook the parsnips in. I used to put it in the gravy but it tasted salty,even though i didn't put any salt in.:)
I got Becky an insta pot. I bet that thing is a stock making fool. Gotta try it now.
 
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Stock, I kinda just plan it out when I am going to be home. Start it early in my big stock pot, bring to boil, then to low for 4 to 5 hours. doing other things etc. My mom had a pressure cooker, so far never had the need for it. Recall she'd make the best beef veggie soup in it. Of course I think mothers have that nurturing spice built in.
 

Logan

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Never be without my pressure cooker, it only takes 30 minutes to do stock in it.:) Do my christmas puddings in it and cook fruit when making jam.:)

@DirtMechanic what is a insta pot?
 
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Never be without my pressure cooker, it only takes 30 minutes to do stock in it.:) Do my christmas puddings in it and cook fruit when making jam.:)

@DirtMechanic what is a insta pot?
The latest and greatest is digital controls on a pressure cooker where the heating element is down below like an electric eye rather than banded around the sides like a slow cooker. This allows searing, steaming and slow cooking and pressure cooking and so forth in the same device. The steel pot is removable and a variety of "optional" purchases allow custimization. With the temp controls you can make yogurt for example. Not that I care about that, but Becky makes a mean corned beef. It has low pressure and high pressure, which is kinda cool for some things. Everything is a little more adjustable I guess. Her old rig is tried and true, but only has one weight on it for what I recall is a 15lb pressure.

Here the one I bought her -Insta Pot
 
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I have 4 pressure cookers. A 4, 6, 9 and 22 liter. The biggest I only use for canning. I wouldn't do a whole turkey in it as I prefer roasted but it would make quick work of rendering the bones/carcass. They are magic for doing up beets and turnip and other tough stuff. Turnip in big chunks, cooked and ready to mash 10 minutes after getting up to pressure.
 
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I have 4 pressure cookers. A 4, 6, 9 and 22 liter. The biggest I only use for canning. I wouldn't do a whole turkey in it as I prefer roasted but it would make quick work of rendering the bones/carcass. They are magic for doing up beets and turnip and other tough stuff. Turnip jn big chunks, cooked and ready to mash 10 minutes after betting up to pressure.
Big hard squash I bet also? I have gottwn pretty good at whole squash in the microwave. Depends on the dish, but poking holes with a fork and 10 minutes on high voila!
 
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Like the whole Roasting Turkey all day, and smelling the wonderment. While its roasting you have lots of starters and drinks. yummy. I am pretty proactive when it comes to cooking things, so can set my oven timer to roast squashes and baked potatoes. don't thing a pressure cooker will caramelize squash for character of flavor. So far, even with working outside the home, I am good at being proactive with turning out a meal in 45 mins of walking in the door from work.
 
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Yes, the carmelization would not happen in a pressure cooker. The reason it works so fast is that water, boiling, only gets as high as 212F but the pressure cooker kicks it up to 250F or so. Plus being under high steam pressure. This type of cooking also keeps a lot of nutrients in the veggies that normally would be "boiled out".

I agree with @Esther Knapicius that various methods of cookery apply to different ingredients but it also keeps things interesting. :)
 

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Bone broths are very good source of gifting our guts with good bacteria. In between Kefir and bone broths, I would opt for bone broths.

Lori - I get your point though;). Don't worry. Each to her own. Is that right?

@DirtMechanic I so wanted to kill my rhubarb. They consistently tasted tarty and sour. Funny how one lady marched towards my stall in a bootsale and asked me how much my rhubarbs were. I only charged £1. As an afterthought, I took them from my patch for a laugh! So happy to see her so happy. She said she always had time for rhubarbs.
 
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