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Probably the ones in natural store move quickerHummus came out pretty good. Glad I only used two cloves of garlic! I think I would use less tahini next time too. But it won't go to waste.
Saw pie pumpkins in the store and thought this could be good too.
It produces "restaurant quality" and is especially good for "tougher and lower grade meat". I wonder what restaurants they are thinking of here.Anyway, I don't think I need it. What is attractive to you?
Has anyone seen this thing?https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4For sous vide with the IP... it's a lightning deal right now, but it still costs more than the IP did when I bought it! I am intrigued, though...
You'd probably also want to get a vacuum sealer to use with it, so you'd have to figure that into the cost. I'm with you on being intrigued by sous vide though, I never make steak at home because I just can't get it right. (BBQ grills aren't allowed in our apartment complex unless you want to cook in the parking lot)
Meri is kicking ass with her IP!Potato leek soup sounds divine!