Cooking - do you have any good tips or favorite recipes?
212022
Once you hydrate these is cold water, you can insert them in many recipes. Casserole like potato au gratin. Or pat dry, oil and season them and bake them. Or cook the in soups or stews. You could simmer them in boiling water until tender, drain and mash or make German potato salad. The prep work is done. No peeling or slicing. &#128515;
1565391
I'm sorry I don't know. There are many recipes on the internet you can check out. It took me several changes to make a recipe I liked but have lost it and will have to start experimenting again.
2179027
i don't use the mixes. i have a cook book for the dogs so I make my own. I find it less expensive to do it myself. Good luck I love the machine it keeps me from sweating to death trying to bake cookies in this heat.
1797810
It was fine for me. There is a slight learning curve though. Yes, i do believe it comes with recipe book & tips.
480461
Yes. But I have trouble figuring out how to time cooking; I mostly just use the pre-set times by pushing 1 (for 1 min.) or 2, etc.
550362
just leave it in a little longer. It usually cooks pretty evenly, which is one of the advantages.
1120461
There are a number of recipes on the internet. Just search for the name of the item. Also I think there may be some recipes posted on QVC. I love this microwave cooker. Do my poached eggs in it all the time and steaks too.
1816902
There's not an actual recipe book. There is a chart to tell you what you can cook and for how long to cook it.
236445
I have never "cooked" anything, only heat precooked meals. The best meals are those that are moist since the heat is distributed better. I imagine one could actually cook with the hot logic or even steam veggies with a bit of water added.
1991816
My favorite sources of recipes are (free) Email/RSS feed subscriptions & Twitter for: Kalyn's Kitchen; SkinnyTaste.com; Once Upon A Chef; Food52. After that, do a Google Search for specific food items, entrees, food ingredients and look at a few of the plethora of recipes that will be presented. 'Save As. . .' these recipes into a folder in your computer 'Documents' library. I also print the recipes I like. There is a 'print' button in most recipes. OR, for practical prints with pictures-- I copy/paste the text into a Word Document taking each little section of text at a time. Some pictures will print to a reasonable size but most will take up whole pages of paper. 'Copy' or 'Save As' them to a working folder in your 'Pictures' library; use a picture editor like "Paint.net" (free download for individuals/personal use) if you do not already have a suitable editor to resize them. I find most pics can be reduced 50% or sometimes to ~30.0 KB and the final print will be easy to put on the print-out page so you can have a picture. Double-spaced text (Ingredients?) can be single-spaced, other editing done, a By-Line added so you will know later where the recipe originated. Comments that add to the recipe can be included this way with much editing to eliminate waste space and items. Then 'Print' the final version you made in Word, 3-hole punch the page(s) and store in a 3-ring binder. Most of my personally edited recipe prints take up one or two pages (printed on both sides of a sheet of paper) complete with one or two pictures and the comments that provide tips & variations. Clear package-sealing tape can be used on one side of these multiple sheets to hold them together in the binder. Punch holes after taping. The tape also reinforces the edge for the holes if needed. If you do not have Word, "Open Office" is good and it is a free download; be very careful where you download it from.
824034
There are several recipes in the book...however, you will probably do as we have. You will find one that you really like and find yourself making that particular one
637764
There are tons of recipes out on the internet. Just google homemade 'the type of sausage you want to make' recipe. I only use the recipes as a guide. Some recipes I may add a little more spice, salt or reduce some. Some tips. 1. Make sure all ingredients and equipment are cold and stay cold. Sometimes I will stop half way through to put everything back in to fridge or freezer. 2. Before you case, cook a tiny big and taste to make sure the seasonings are good. 3. Make sure to allow at least a couple of hours of uninterrupted work.
791281
Lots of good information at Douglas Baldwin's site: http://www.douglasbaldwin.com/sous-vide.html Some good recipes here: http://siliconvalleysousvide.blogspot.com/search/label/sous%20vide Polyscience has basic info and recipes here: http://www.cuisinetechnology.com/blog/introduction-to-sous-vide-cooking/ Sous Vide Supreme has basics and recipe ideas here: http://www.sousvidesupreme.com/en-us/sousvide_cooking.htm The most fun is to search for blogs with personal experiences and recipes, use them as points of departure and then improvise like crazy. Here is a fun techie-oriented sous vide blog: http://stefangourmet.com/sous-vide/ And although sous vide blogger Rob has passed through his "sous vide phase," his blog is still a lot of fun: http://meandmytorch.com/ Hope this helps!
1123957
download the Kuhn Rikon Duromatic app and it will tell you suggested cooking times and water amount for different food products..!! hope that helps?
582002
Yes there are several books on the subject. Truly its the best way to prepare meals by keeping the nutrients intact, listen the only thing this cant do is good camilia red beans, this takes cooking in a crock pot or on the stove ;-)
807605
My sister just washed it and started cooking .. she loves it .. if you decide to coat it with a little oil can't see where it couldn't help .. olive oil is good .. as someone already mentioned.
2092355
I have a recipe given to many years ago. If you'd like to email me, I'll be happy to share it. My email is poomom3@aliceandralph.com