I make a lot of bone broths and have found that I prefer the pressure cooker over the crock pot for them. My pressure cooker is a simple stove-top one, not integrated with the crock pot. I’ve never used one of those multi-function machines, though I have a friend who swears by hers. It might be worth investigating the pressure cooking feature for making broth.Pulled pork and butternut squash soup sound sublime. We ordered a crock pot, finally. Turns out I don't like making broth in the summer, should be a good job for the crock pot. It also can pressure cook and has a rice setting.
I have one of the "Insta Pots" and really really like it. I use it regularly and it save a lot of time. It works well for me since I don't usually get home from work until after 5:00 PM. Don't get me wrong, I love a crockpot as well, but I can use the instapot and get as good and in some cases better quality and taste in a much quicker timeframe. For instance, I can take a pound of dried pinto beans, rinse, add a 3-4 cups of water, I use a ham hock and cook it for an hour in the instapot, let the steam feed off on its own and I swear you would have thought I cooked it all day long.I make a lot of bone broths and have found that I prefer the pressure cooker over the crock pot for them. My pressure cooker is a simple stove-top one, not integrated with the crock pot. I’ve never used one of those multi-function machines, though I have a friend who swears by hers. It might be worth investigating the pressure cooking feature for making broth.
(Also, I meant to say that the weather wasn’t sweltering yesterday, which made it a good day for soup, and I just noticed that I said it was sweltering. Oops.)
Boy that looks good! I have been cooking a lot on my grill lately as well-helps keep the house from getting so hot & less time washing pots and pans.We had green spaghetti sauce tonight—lots of zucchini and basil and oregano. It does have some tomatoes, but half of those were a green variety I grow. There is a bit of red and orange from a handful of red tomatoes and some sweet peppers. It was definitely a hit, and now the kids think I need to add zucchini to the fall garden rotation.
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The sauce was meatless because I knew folks would be eating a goat cheesecake made with lots of eggs for dessert afterwards. I actually cooked this one on our grill, too, and it worked but not without problems. I never really thought about how out of level our grill is, but it became apparent only after I started cooking the cheesecake. The batter rolled from back to front, but thankfully remained in the pan. We ended up with one crispy thin side (where the blueberries are) and one thick gooey side. (It was 98 degrees today at dinner time, which was why I really didn’t want to turn on the oven.)
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I thought of you, @begreen, as I was pitting all those cherries. My fingers are still a bit stained.