This month: more Instant Pot experiments, and a great recipe for summer squash.
-JT
Well I don’t have an instant pot but I have about eight zucchini plants that are thriving. I know that’s way too many, but I can’t kill the poor little things once they get started.
But I did find I could Blanche and freeze it, and have it still be somewhat crisp. Not real Chrisp but enough to use in zucchini bread or lasagna or throw into other pasta dishes.
Tried the food saver marinade or for the first time this week. Boy did it work great! Unfortunately our marinade was very vinegary, and so was the chicken. I’ve never had that happen before so obviously a lot of it did get into the meat!
Then we tried a sesame sauce marinade. Hubby decided it was too thick and really thinned it out with water. Too much. No flavor whatsoever got into the meat. It was one of those situations where I had to bite my tongue and just figure we would give it a try. At least he was helping for a change! But I hated seeing that expensive marinade get so watered down. PF Changs, which isn’t my favorite, so I was OK seeing it all used up. But it would’ve been nice to have tasted some of it :-)
We cook baby back ribs in the Insta Pot, then lather w/bbq sauce and put them in broiler.
So tender the bones fall off the meat, quick too.
Pot experiments?
Really Jamestown..