The Hottest Cooking Trend The Instant Pot

There is a new star in the kitchen these days and it's the Instant Pot. This multipurpose cooker has been winning hearts and taste buds and its' fan club is growing bigger by the day.Is it that special?Is it a home chef's must have? Possibly.

Melissa Clark wrote about this phenomenon in today's New York Times Food section. Home chefs have written glowing reviews on it on Amazon..It is probably used more than the stove and microwave these days.There is a reason for this. The Instant Pot is not just a pressure cooker.It's also a rice cooker, yogurt maker and slow cooker., which makes it that much more desirable, especially to home chefs with small kitchens.There is also the growing trend too, in its' favor. Electric pressure cookers are one of the fastest growing  kitchen appliances with sales doubling and tripling over the last four years.Over three million units have been sold in 2015.It's been on Amazon's top ten best seller list for 2016.Why is it so popular. There are a number of reasons.It's designed with many self- regulating safety features such as sensors to monitor the unit's temperature and amount of pressure.it's also easy to use - just tap a button and that;'s it.it's also cooks faster than the regular slow cooker. Instead of a whole day, the dish is ready is in half an hour.

How does it cook? Ms Clark tried a variety of different meats. and veggies.Pork shoulder turned out heavenly. Lamb shanks took only forty minutes to cook and the result was a silky soft texture.It only took spare ribs twenty minutes to cook and they were done to perfection. It cut the time to cook down a collagen-rich beef bone broth into one afternoon instead of two days. Unfortunately chicken didn't fare so well. The skin was rubbery and soggy while the meat turned out to be stringy and dry with undercooked dark meat. Her steamed chicken breasts with ginger turned out much better. Veggies also came out blah, Ms.. Clark experimented with a variety of different ones and the only exceptions that came out just right were beets and artichokes. Don't think about putting broccoli, kale zucchini, fennel or mushrooms.in it. They'll just turn limp, soggy and unappealing. Desserts can be cooked in it and Ms. Clark gives a chocolate pudding recipe that can be made in less than half an hour. The Instant Pot also whips up a good batch of yogurt too  however it's so so for rice. One of the best functions is that it perfectly hard boils eggs creating ones with easily peel off shells.

The Instant Pot is the newest star of the kitchen. It has a growing fan base  of home chefs who love it  for a variety of different tasty and delicious dishes. It's time to abandon the stove for this miracle multi-talented pressure cooker..

The Oven It's Not Just For Cakes And Cookies

Most home chefs just use the oven for making sweet treats such as chocolate chip cookies or red velvet cake.. Yet the oven can produce  such savory masterpieces as crown roasts  and baked sandwiches. Using this way is a nice departure from stove top cooking.

Of course one of the best savory oven meals is the pizza. It's a nice departure from the pizzeria and frozen kinds. Some purists get a pizza stone, a round disc made out of soapstone or marble. These help to create a crispier crust, however, a round baking sheet or even an oblong one . The crust won't be as crispy as one baked on a stone but it will still be delicious. A homemade pie can be customized to fit everyone's needs, wit extra sauce or more cheese. Then there's the toppings which can feature the traditional pepperoni and olives or the unusual like buffalo chicken and pineapple chunks. Another Southern  Italian treat that's oven baked is the calzone. It's a pizza turned inside out. Calzone translates into big sock and it is just that. It's filled with everything from ricotta and mozzarella to spinach, ham and, chopped pork sausage. Baking time is a quick fifteen to seventeen minutes. Sandwiches such as grilled cheese actually taste better oven baked than they do fried, They're also a very quick bake too. It's only five minutes in a 450 degree F. oven.. Another plus is that you can make six to eight sandwiches at a time. This is great if you have a hungry crowd to feed and there's no time to wait.

Baked sandwiches are wonderful lunches or Sunday suppers. Grilled cheese in the oven has so many variations. Try sharp Vermont cheddar on white bread. Jazz it up with some bacon slices and sliced tomatoes for a diner special  The Happy Waitress. One of my favorites is a Piedmontese dish from my Nonna's side. Leeks on toast is a tasty and filling combo of cooked leeks on buttered toast. More butter is added on top of the leeks along with a heavy sprinkling of Parmesan cheese, The average sandwich can also be baked. Think baked club sandwiches for a hot Saturday lunch or a baked ham and cheese for a Sunday supper. One of the biggest oven trends right now is sheet  pan meals This is an easy way to cook the main dish and sides all together. There are so many variations from vegan to hearty meat lovers, Many home chefs combine chicken with different vegetables.Small red potatoes are the veggie of choice along with broccoli and peppers to create a tasty and filling meals.Cut sausage makes a wonderful main ingredient in a sheet pan meal, Try it with peppers and potatoes cut into cubes..Pork chops are also wonderful in a sheet pan dinner. Pair with string beans and sweet potatoes for a real rib sticking meal.

Ovens are not just for baking sweet treats such as cakes and cookies You can create delicious, savory meals that are baked to perfection. Try them and get hooked on this ingenious way of cooking lunches and dinners.

The Future Of Our Imports

What will the  new administration be like for food importers and overseas growers? It's going to be a tough time however long it lasts. What should we do? That's a good question and there's not a solid answer.

This blog has stayed away from all things political - that's not my direction with it. I write about trends and recipes, nutrition and new products However with the new American administration, Americans are going to be hurt by certain bans, Our fruits and vegetables that come in from Mexico will now be higher in price thanks to our president wanting to build a wall on our border  with the Mexicans paying for it. How does that affect us?  Mexican farmers will charge more for the vegetables they grow. That means tomatoes and avocados will cost more and to many families that means going without. Some fruits such as strawberries will also be in the crossfires along with bananas and raspberries. The Chihuahua region gives the US most of it' pecans, contrary to the popular belief that they come from Georgia. Pecans are usually used in pies around the holidays so many  home chefs and bakers won't be that affected by them. Restaurants, however, do use them, namely in salads and some chicken dishes. This will increase in pricing. with the larger chains and smaller, privately owned ones.

Beer drinkers will also be affected. Corona and Dos Equis both come from there as does tequila. These along with drinks made with them, across the US will also go up in price thanks to the building of this "wall". Agave syrup, now popular with hipsters and health, will also be affected. Organic agave is expensive enough with prices ranging from eleven  dollars to fifteen may go up  in pricing starting at sixteen at the cheapest and twenty at the most expensive. If all this occurs what can we do? Luckily the US has some great summer harvests with fruits and vegetables coming in from all areas of the US. The winter will be a little more trickier. We'll have to rely on Hawaii, California, and Florida for produce. Americans will probably be returning to  using Georgia raised pecans. Since New Mexico and Arizona have the same kind of desert conditions as most of Mexico, they can be the producers of both agave syrup and even tequila.  We can also protest the wall and stop all this nonsense too.

Hopefully, this new president  will renege on his pledge to "build that wall". It will not only create animosity with the Mexicans but also hurt our trade and eating habits. He should come to his senses and realize a wall is not the answer.

Following Directions Or Not

As any nervous or perfectionist home chef  will tell you directions are crucial in everything - well sort of.Sometimes you have to go on your gut feeling about a certain recipe or cake. There are times when being a bit of a rebel helps in creating the perfect dish.

I had to go off course when I baked gingerbread today. It was the Pillsbury brand and usually their directions are pretty exact. Everything went well I add the required one egg and one cup of water. I beat it close to eighty strokes, making sure all the lumps were broken and the batter was silky smooth. I poured it into a throwaway cake pan - I used one that fit their requirements 8" by 8".Then I baked it in a 375 F. degree oven for the required twenty-five to thirty minutes. At the end of that time I tested it with a cake tester, expecting to see a clean probe. Nope! The middle was still runny!!! That was a shock. There is always panic and the instant thought of "what did I do wrong? Was it because I used an aluminum foil pan as opposed to a metal or glass one? Of course, I put it back in for another fifteen minutes. After forty-five  minutes in the oven, I did the test again. The probe came out relatively clean. I was happy.At least I wasn't going to serve a cake with a raw middle.

What could have gone wrong? Was it my oven? I don;t think so. Mine is almost brand new. What I think did go wrong? It could have been a misprint which does happen from time to time. Initially, I thought that twenty-five minutes to half an hour was too little time for a thorough bake. A scratch version would take an hour to thoroughly rise and cook through. Surely someone from Pillsbury's test kitchens must have realized this when they tried out the mix and wound up with a runny inside.If this is the case for many home bakers just go with your gut feeling. Always have a cake tester handy as well. These are invaluable  in seeing if any cake or cupcake is done. They help to prevent a half baked baking project, vital if you're making a special occasion cake. Toothpicks and even a straw from a broom can stand in if you don't have a tester yet.  Another great help is reading the directions a few times to make sure you'll get it right. Sometimes we transpose numbers. and those stick in our head. We think  the cake or cookies need to be baked for 25 minutes when the directions actually reads 52  to 55 minutes.

Should home chefs and bakers follows instructions. In most cases, yes.. However follow your gut instinct if you think your recipe isn;t quite right. It results in a thoroughly baked cake instead of a half baked disaster.

Any Time Is Pie Time

Everyone thinks pies should be baked and eaten in the fall. After all it's a perfect time to use up the apple and pumpkin harvests. They go well with the heavy feasts. Then they disappear after Christmas. That should not be.Pie should be made all year round.

For those who don't want a labor intensive kind, think a premade crust and instant pudding. Both Keebler and Nabisco sell a graham cracker and Oreo crumb premade ones. You can even buy a box of crumbs. enables home chefs to make their own crusts. Then fill with any pudding. One of the best is the Jello brands. Chocolate cream pie can be jazzed up with a few drops of mint extract for a cool chocolate mint flavor. Top  a chocolate cream pie with mini marshmallows and put under the broiler for a s'more's pie. A vanilla cream pie is another sweet treat that 's easy to make for a dinner party or a Sunday dinner.  Experiment with different   pudding flavors such as butterscotch and pistachio.  These can even be made into tartlets too. If there's more time , then make a homemade graham cracker crust.You can use any flavor, from plain to cinnamon to chocolate. It takes about twenty-four squares ,a quarter cup of granulated sugar and one-third melted butter or margarine. You can crush extra crackers more crumbs to sprinkle on top of the pie.

Homemade custards are the next step. Lemon meringue and Key Lime pies are sunny treats for a gloomy winter's day. If the lemon meringue is too daunting, then just try a  lemon pie. It's basically a custard, thanks to the addition of four egg yolks. Flour and cornstarch act as thickening agentson. There is a  good dose of lemon zest and lemon juice in it. It's not topped with meringue but whipped cream.The classic lemon meringue is not as lemony, only employing just two. It's the topping that makes it so special. It's a classic meringue with just egg whites and sugar and baked for only ten minutes. Key Lime is sort of similar. and easier to execute. It's not as citrusy, with only having a little more than half a cup of lime juice. There's no zest added and condensed milk is the binder here. The topping is simply whipped cream while the crust is graham crackers. A really elegant pie is one  with a mousse filling It's not as complex as it sounds.It's simply a mix of any pudding with Cool Whip or if you want a more homemade one ,use cream and gelatin along with chocolate chips or cocoa powder.


Pies shouldn't just be a fall treat. Think a mousse one for an elegant dinner party or a Key Lime for a SuperBowl party. Make a chocolate creme decorated with whipped cream and strawberries for Valntine's Day. They can be enjoyed now in the heart of winter.

Riffs On recipes

Some of the best chefs are the most creative ones. They can take a basic recipe or basic ingredients and turn them into something special.Is it magic? Alchemy? No, it's just thinking outside the culinary box.

One of the most versatile mediums to work with is rice. It's good on its' own, but cook it in any kind of stock, add butter or margarine and it's a light meal . Add some veggies such as peas and broccoli some herbs and voila - a great side with chicken.It can also  be part of a main dish , soaking up stews and chiles. Rice also is a tasty filling in stuffed peppers. Try mixing it with ground beef, and tomato paste, two other basics. For zip  add chile powder or ginger that's been grated. Rice can also be deep fried for a real treat of a lunch or dinner. Throw in chicken or beef  along with some water chestnuts and broccoli. Pasta is another simple ingredient that can be made a variety of ways. Everyone knows spaghetti, It's usually served with meatballs and either a marinara , Bolognese or butter sauce. However , it can turn up in a soup. Try it with a beef based vegetable one or have it as the surprise ingredient in a minestrone. Fried ravioli is a new spin on a very traditional dish. They're easy to cook up that way, Use olive oil or even vegetable oil to deep fry them in a fryer or skillet.. Serve with a side of hot marinara sauce.

Basic meats such as chicken and beef can lend themselves to a variety of different and unique dishes. Chicken cutlets can be turned into something exciting such as pulled chcken. Try cooking it with a smoky barbecue sauce and serve on potato buns. Cutlets can also be oven fried, It's first dredging them in melted butter and mustard mix and then coating them with crushed Saltines. Bake at 400 degrees Farenheit for only twenty minutes.Everyone loves legs and wings.Marinate them in a mix of pinapple juice , orange zest and garic along with such spices as ginger and crushed red peppers for a fiery twist onBuffalo style wings.. Every loves any cut of beef. Suppose it's added on top of a pizza for extra oomph? It's a nice way of marrying two classics and making them even better. A steak salad is a nice alternative toa regular one.Use a hearty greens like romaine or spinach along with deep red grape tomatoes. Salt and pepper almonds are a must to add crunch and more flavor.Steak strips can also be subbed in for roast beef in a chef's salad for surprise and flavor. It can also be turned into a club sandwich with lettuce  and,tomato served on toasted pumpernickel or rye bread.


A good chef is a creative one. Think outside the culinary box.It will result in more delicious dishes, using just basic ingredients.

The Burn Method

Burning is the nightmare of  any chef, whether at home or at a restaurant. Yet,  overcooking and charring actually can help a dish, giving it a new layer of flavor and texture. It's a method not for the fainthearted but for the more daring cook.

The famed blogger, Tejal, Rao, wrote about the method in today's New York Times Food section. Burning food is long a tradition in Mexican and Caribbean cuisines,along with Southeast Asian. Caramelized sugar helps chefs with a limited arsenal of ingredients. According to cookbook author and cooking teacher, Andrea Nguyen, the Vietnamese use the mix of sugar and water overcooked to a golden russet on a regular basis. Nuoc mau. , as they call it, is made in clay pots over simple stoves.Once made,it's used in marinades and pots of simmering meat. The result is a kind of replacement for the Maillard reaction, the chemical swirl of amino acids and sugars which results in distinct savory notes in browned foods.It's big in West Indian cooking too. Chef Rawlston Williams employs it in many of his, learning it as a child in St. Vincent and the Grenadines.It's a major ingredient in his marinades and braised lamb shanks at his Brooklyn restaurant , Food Sermon. It also plays an important part in black cake, a molasses colored fruitcake.

Mexican cuisine also chars and toasts.. New York's famed Mexican restaurant ,Lalo features it , thanks to its' chef and owner, Geraldo Gonzalez . He uses it in his moles ,starting with toasting almonds,cashews, peanuts and pumpkin seeds to a deep , deep brown. He chars tomatillos too along with citrus because it produces an intense , almost meatlike depth of flavor. He  does avoid charring meats because doing such does pose a health risk. According to Britian's Food Standard's Agency starchy foods such as potatoes and breads should not be cooked at high temperatures. This produces acrylamide which has been found to cause cancer in animals. Our own Food and Drug Administration does not know at what level can this occur. It is safe for anyone to eat burnt, crusts in small amounts which makes it okay to try the accompanying recipe from chef and cookbook author, Jennifer McLagan. It's a burned toast soup, based on a French country dish. It involves over toasting
 sourdough bread, then soaking it in chicken stock.It' blended with steamed milk, vinegar and mustard. for a different take on cream soups.


Any chef, especially home ones should walk on the edge and try charring or burning. Start small and then work up to creating sauces with it.It'll give a different layer of taste and texture to any dish , savory or sweet.