Originally Posted by
domer76
I’ve been making numerous batches of mac n cheese. For the mac, 1 lb mac, 3TBL butter, salt, 1-2 tsp dry mustard. 4 minutes steam. After 4 minutes, quick release. 4 cups sharp cheddar and 2 cups other cheese. I’ve used smoke gouda or parmesan. The family prefers parm.
The other day, I had some pork loin that I thought was getting risky. I cubed it, seared it, and added stuff that was just sitting in the fridge. A can of diced tomatoes and enchilada sauce. A couple bay leaves. An onion. It was great over rice.
I like the pot, not necessarily because of the speed, but because you can be doing other things.
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