duck roasted

http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/

how to roast a duck

key seems to be turning

1. Score the skin, cut off excess fat, and poke it all over
2. Salt and truss
3. Roast at 300 degrees for 1 hour, breast-side up
4. Poke, flip, roast for 1 hour, breast-side down
5. Poke, flip, roast for 1 hour, breast-side up
6. Poke, flip, roast for 1 hour, breast side down
7. Poke, flip, blast at 400 degrees for 10 minutes, breast-side up
8. Brush with glaze
9. Finish at 400 degrees for 5-7 minutes
10. Rest, carve & serve

PRESSURE COOKED RAW VEGGIES carrots and penn yan cabbage

SMALL CABBAGE HALVED
HALF A DOZEN CARROTS IN 3 INCH PIECES
TWO ONIONS QUARTERED
TWO RED PEPPERS STRIPPED
SPRINKLE OF INDIAN SWEET SEEDS  KALA JAKA  cumin
TWO CUPS OF WATER
MANUAL SETTING  FOR 8 MINUTES OF STEAM

Let the steam reduce itself.

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afterwards.
I could do with less water.  Perhaps just a cup is enough.
I could do with 6 minutes of steam next time.
Don't go too heavy on the cumin seed. It is pretty full of flavor.  E  liked it, just not the carrots.  She is not a great fan of carrots. 
The smaller cabbage was a good pick.  It did not dominate tastes.

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LAST OF THE PENN YAN CABBAGE   11/16/20

I don't see my earlier notes on the first half of the Penn Yan cabbage.  I know that one I did not release steam and liked the less cooked cabbage.  This time it was black pepper, carrots, a bit of onion, and the cabbage.

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December 13, 2020

Did a whole cabbage.  Manual.  6 minutes.  Just garlic as a spice.

July 2020

Did a whole large cabbage from George and Judy with a cup of water and no spice for 7 minutes.

Slow Cooked pea soup

Note that pea soup is very high in sodium.  Even when not using cans, it would be over 30% of daily allowance.  So, I guess it takes it off my list of foods to eat.


11 cups of water to 4 and a half cups of peas. 

Could have used a bit more water.  Try 13 cuts.  Peas could use a lower carb rate.  I won't have them very often.

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Tried 11 cups of water.  I did not soak the peas, just washed them
I added chopped onion, but wish I had chopped it much finer, or perhaps grated it.
No garlic.
I had one pork chop.  I fried it up for lunch and just took about half, the meaty part.  The rest went in the peas along with a bit of the pork fat.
Turmeric and black pepper was added.

I cooked it quite a few hours on high.  The recipes called for low, but this was the way to go.  I put it on warm for a couple hours, waiting to eat it.  It was good tasting, but rather watery.
The leftovers went in the refrigerator and a day or so later, the texture had changed and the peas must have absorbed more of the water.  It was thick and wonderful.  Perhaps the trick is to cook it early and give it some refrigerator time.
June 12 2019
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Only used a quart and two oz of water.  Not quite enough.  Then refrigerated it was like thick paste.
I added a jar of veggie juice before heating it up in the microwave.  That helped, but I think I prefer just plain taste and will use water next time.
I used a country rib bone of pork and some cut carrots for flavoring.  Seemed good.

This ink has us cut the chicken in half and then push it down to break the backbone and flatten it out.  It also suggests leaving the seasoned chicked in the refrigerator for a time to get crispier skin.
https://www.nytimes.com/2017/06/02/dining/roast-chicken-spatchcock-butterflied.html?ref=dining