Cleanup Begins

The new metal roof, at least the part that has been installed!

I like to create my own recipes. Usually, almost always, the results are pleasing. But, when I try a new technique, or appliance, there is a learning curve.

It took a six week course, and six weeks of reading, and making notes, before I was ready to try the Pressure Canner. The first time I used it, it was nerve wracking, but I soon became comfortable with it. This was one appliance that I did not experiment with, food preservation is very different than food preparation, the food safety rules are completely different, and food preservation demands respect. I stuck with the tried-and-true tested recipes; no YouTube learning on this one, I stuck to the university extension services for advice.

Food preparation is a lot more forgiving than food preservation. Experimentation is rarely dangerous, if basic safety precautions are practised, and you don’t use poisonous ingredients, but it is sometimes distasteful, even inedible.

I have been having fun experimenting with the Instant Pot. I mainly rely on the basics outlined in the cookbook that came with the appliance. However, the cookbook does not go into much detail, just lists ingredients, and time needed to cook them. I’ve been enjoying looking at recipes and information on social media. Social media though, is “street learning”, it isn’t comprehensive, nor is it accountable for the accuracy or thoroughness of the information it provides. Social media is the playground of the self-defined expert, where presentation is more important than content. Most of what we see on social media is aimed at some kind of profit seeking, branding, or attention seeking. Always interesting, sometimes reliable, viewer/reader beware. I love perusing social media for recipes, but I have to remember where I am!

Yesterday evening, while trying to pressure cook the second batch of Beef Stew, I ran into trouble, the pressure valve did not pop up. The Instant Pot counted down on the timer as expected, but there was no pressure. The potatoes did not cook as expected. Something new to learn! Attila says the stew is fine as it is. I am tempted though, to put it into bowls, place a cup of water in the Instant Pot pot, then the trivet, then the bowl of stew, and pressure cook it again for ten minutes.

Winging it requires a thorough understanding of how the Instant Pot works, my understanding is increasing through trial and error. I believe the issue is that the stew was too thick, so that when it began to cook some of it stuck to the bottom of the pan, and this prevented steam from developing to allow for pressure cooking. The pressure valve did not pop up, pressure cooking did not take place. The stew was thick due to the flour that the meat had been dredged in before browning it with the sauté function, and the addition of Blue Hubbard Squash puree. I won’t dredge the stewing beef next time, and will ensure that there is enough “free” liquid to create the steam needed for pressure cooking.

My other discovery, through reading, is that milk products, when heated, will form a film over the bottom of the pot, preventing adequate steam from forming. I knew about the film, but had not known about how it would affect steam in the Instant pot. This is not desirable, no steam, no pressure cooking, and burnt food on the bottom of the pot. This is why the Rice Pudding recipes call for stirring in the milk and egg after pressure cooking; and why Bread Pudding, containing milk and eggs, is steamed in a bowl in the Instant Pot, which is placed on a trivet above water in the bottom of the pot.

When I was trouble shooting the Stew, I discovered how to remove the Anti Lock Shield, and the Float Valve, to clean them. They will be checked before each use.

The humidity arrived yesterday. The heat will arrive today. In honour of the current conditions, my curtains remain drawn against the heat of the sun. Early in the afternoon, the Cabana Curtains will be drawn across the back porch. And the air source heat pump will keep the house at a steady temperature of 22.5C, with reasonable humidity.

My hope, that Attila would complete the metal roofing last night, was overly optimistic. He installed two panels, one of which had to be cut lengthwise, which turned out to be a bit time consuming. There are five more panels to go, and I am optimistic that these will be installed before the end of the weekend.

The panels that were installed are underneath the dining area windows. The light reflects off the metal roof, onto the underside of the awning outside the window, also light in colour, and brings a lovely diffused light into the windows. The kitchen is very much brighter thanks to this new metal roof!

Since rain is not in the forecast, and the installation of the remaining metal roof panels is imminent, today the garage cleanup will begin. First, all the tarps were dragged out to the driveway and sun dried, both sides, to kill off any mould/mildew spores. Then they were all carefully folded for storage, hopefully never to be needed again in the interior of the garage, or any other building I ever have to go into! By the time this task was complete, I was overheating, so I took a long break indoors, in the air conditioning. I stripped to my underwear at the door, not wanting to bring the filthy clothes into the house, and was so refreshed that I decided not to bother getting dressed until I was ready to put the filthy work clothes on and head back out to the garage.

Returning to the garage, this time with a breathing mask, I soon discovered that my glasses almost instantly fogged up so that I could not see. Off came the glasses. When I started vacuuming the floor in the garage, the shop vac was easy to move around. By the time I decided to stop, having covered about 1/10th of the floor area, the shop vac was very heavy to lift. It will need to be dumped before continuing.

The shop vac is very old, about 20 years old if I remember correctly. The hose does not seat into the unit properly, so that the hose is always falling off the shop vac, unless I stand close to it and hold the end of the hose in with my hand. The other end is also broken, but not repaired, so it no longer accepts attachments. Using the shop vac involves bending down to direct the wobbly end of the hose where it needs to go. Other than the hose situation, the old shop vac works well. Too bad it is such a misery to work with. It was a model sold by Sears, it lasted longer than they did.

I worked in the garage until I was so dripping with sweat that I could no longer see, and my clothes were sticking to me. Enough! I came indoors, took off the filthy clothes by the door, and headed for the shower. Ahhhh! That’s better.

At least the clean up has started, that is something. The garage looks a lot roomier with all those tarps folded and sitting in one big pile, and it looks a wee bit cleaner.

Aarrg! The pepper mill just bit the dust, right in the middle of making a sandwich. It was a very inexpensive pepper mill, $5.00, very cheaply made, had it for years. Efforts to repair it were a waste of time.

I ordered a new one from Amazon, highly rated, Peugeot U Select from France, it has a lifetime warranty. At my age the company may just last as long as I do, making the warranty a relevant offer, from my point of view. I would peruse charity shops for a pepper mill, but the fuel to get there and back is $20, there is no economy in the exercise. I checked Kijiji, and the same pepper mill I just purchased was $40 used, plus shipping. I paid $38 for it, new (on sale), with free delivery courtesy of Amazon Plus.

I did find Canadian made pepper mills, loved them, but at $190 +- they are beautiful, and clearly beyond our means. Buying local is a lovely concept, but often local items are artisanal, and priced accordingly.

The old one won’t end up in a landfill, the wood will be burned in the camp fire at the Rideau Camp, and the metal parts will go into recycling.

Worldly Distractions

Weather

20°C
Date: 8:00 AM EDT Friday 29 June 2018
Condition: Mainly Sunny
Pressure: 101.3 kPa
Tendency: Rising
Temperature: 20.4°C
Dew point: 16.9°C
Humidity: 80%
Wind: WNW 9 km/h
Humidex: 26
Visibility: 24 km
Mainly sunny. High 29 except 25 near Lake Ontario. Humidex 35. UV index 8 or very high.

Quote

“Goodness is the only investment that never fails.”
Henry David Thoreau
1817 – 1862

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8 Responses to Cleanup Begins

  1. Teri says:

    You’ve been busy! I guess even with getting filthy it still feels great because each time you go out to the garage you know that when you leave it’ll be that much cleaner.

    Maggie, did you know that you can also order some items via amazon.com, rather than amazon.ca? I’ve found that there’s often quite a savings, even with the conversion factor. For example, I’ve been looking at Sun Shades and the one I’m looking at is $78CAD on .ca while on .com it’s $39US. I’m just not sure what would happen with your shipping, since you’re on .ca Prime. But I often find even with shipping the price on .com is better – and theynoften have more selection on .com.

  2. Teri, you are right, no matter how disgusting the job is, there is great satisfaction in cleaning the garage!

    I have a amazon.com account, but so many things that I wanted they would not ship to Canada, so I abandoned the effort. On expensive items, I think I’ll go back and give it another go!

  3. Bex Crowell says:

    I got my iPot before you got yours, but you have WAY more experience using it than I have. That said, I have decided that keeping the liquid part of the recipe as clear as possible is the best…I would not use flour in the beef stew – at least not til it was all done and then put it on the “saute” setting and add a slurry of either corn starch & water or flour mixed with water, and heat it til thickened on the saute setting. The “steam” should be more clear to come out as steam so you were correct in assuming it was too thick, IMO.

    Also, I had a similar problem the other day when the lid didn’t seem to be locked and it did cook a little but never pressure cooked it and then seemed to go nuts with steam coming out of the sides. I’ve used it twice since then, and made sure the lid was locked tight once it came up to pressure and started the count-down… and it’s worked perfectly each time. My friend Sandy uses hers all the time and she told me if steam starts to escape the sides, she will just press her hand hard on the lid and it will seal itself and continue ok. anyway, it’s a learning experience. But cooking a beef stew in this pot is amazing…

  4. Bex, like you, I’m learning with the Instant Pot! I’ll be cooking dinner on the back porch today. We are well into a heat wave now, I think you might be too if the weather maps I saw are accurate, whew, no cooking indoors for the next few weeks.

    The beef stew was amazing, even if the potatoes weren’t what was hoped for.

  5. ava J south says:

    I never had a pressure cooker and only used the water bath method of canning. I did have one funny mishap while trying to make sauerkraut. It was lucky I had to store my home canned food in the garage because my sauerkraut exploded! I had to clean it up with the water hose.

  6. Ava, LOL! I’ve never tried fermented foods, not a big fan. What a mess that must have been, a sauerkraut shower. 🙂

  7. Teri says:

    Maggie, sometime within the last 8 months or so amazon.com has added in a check box on the left side of the screen after the first search that is for ‘items that ship to Canada’, so you can now filter your results.

  8. Oh my Teri, that is a helpful development! I’ll have to go in and have a look. Thanks for the heads up!