Re: Instant Pot?
By: Sean Dennis to All on Thu Dec 11 2025 03:35 pm
How does the Instant Pot work as a slow cooker? I've not tried that function yet (I did buy the slow cooker lid).
I have never used an Instant Pot, but here's what wikihow has to say:
"Press the Slow Cook button on the panel"
https://www.wikihow.life/Use-Instant-Pot-As-Slow-Cooker
It also mentions that the "slow cooker" mode of an Instant Pot
cooks less hot than a slow cooker. In my experience, this is also
true of the analog crockpots from the 1970s through the 1990s.
The newer digital crockpots cook way too hot IMHO. They still get
the job done, but not the same.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Roasted Joint PT 2
Categories: Christmas, Vegan
Yield: 8 Servings
See part 1
First up, you will need to make the "turkey": combine all the
ingredients except the vital wheat gluten in a blender and blend
until smooth. Transfer it to a large mixing bowl or a stand mixer
with the dough hook attached, and add the vital wheat gluten. Mixing
slowly, combine everything to form a rough dough.
Tip the dough onto a clean work surface and knead for at least 10
minutes by hand, or do this in your mixer on medium speed. This is
the most important part of the recipe--if you don't knead it properly
you will be left with a horrible spongy texture. Be very firm!
Once kneaded, the dough should be quite firm and elastic. Use a
rolling pin to bash and roll the dough into a rough rectangle around
1.25 cm (1/2 in) thick. Set the dough aside to rest for 10 minutes.
Add the broth ingredients to a large roasting tray, around 40x28x8 cm
(16x11x3"). Cut a piece of muslin (cheesecloth) slightly larger than
the dough rectangle.
Mix the rub ingredients together in a small bowl, then sprinkle it
over the dough. Cover the dough well in the spice mix, as this stops
it sticking. Place the dough spice-side down onto the muslin.
Preheat your oven to 180?C (350?F). Spoon the stuffing across the
middle of the dough and roll it up around the stuffing, molding the
edges together and sealing really well. Wrap the dough in the muslin
as tightly as possible. Twist the ends, then tie them tightly with
cook's string. Make sure your dough is a nice cylindrical shape.
Place the "joint" wrap into the roasting tray with the broth
ingredients, then cover the tray with foil. Place the tray into the
oven for 2 hours. Turn over halfway through cooking and add
additional stock if needed. Once cooked, use a slotted spoon to lift
the "joint" out of the broth and, when cool enough to handle,
carefully remove the muslin. The "joint" can now be wrapped in cling
film (plastic wrap) and placed into the fridge until you're ready to
serve it. Reserve the broth liquid as it makes a great gravy.
An hour before you want to serve, preheat your oven to 180?C
(350?F).
Place the "joint" in a large baking tray. Mix all the ingredients for
the glaze together, then brush lashings of it all over the "joint".
Bake for 25 minutes.
While the "joint" is cooking, add the reserved broth liquid to a
saucepan and place it over a high heat to reduce it down until thick.
If it's not thickening well, combine the cornflour with a splash of
water, then add this to the gravy to help it thicken. Stir in the
cranberry sauce and the Marmite for a richer flavor.
Serve the roasted joint straight away, sliced and with all the
trimmings!
Recipe by Gaz Oakley
Recipe FROM: <
https://plantbasednews.org/veganrecipes/dinner/
stuffed-roasted-joint/>
MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)