April 20th, 2019 at 00:20 am » Comments (0)

Caveat Emptor – this article may contain Affiliate Links, if you purchase thru those links,
I might be compensated but am unlikely to get rich anytime soon.

Ninja Foodi ™ Terms, Abbreviations and other stuff that may be helpful when discussing the Foodi Family of appliances in general and the “original Foodi” OP302 known in our home as Darth Vader, is the 6.5 qt which has claimed permanent counter space since December of 2018. it is a countertop kitchen appliance that combines the functions of an (EPC) Electric Pressure Cooker and (AF) AirFryer
TenderCrisp(tm) is the function name used by the Foodi for “most” AF functions that are preceded by use of the (PC) Pressure Cook functionality

Although I also have and used, since March of 2018 the Corsori C3120 2qt EPC – the following is “geared” to Foodi terms as outlined in its (OG) Owner’s Guide .
It is by no means complete, and may be somewhat out of date – your suggestions or questions for clarification are most welcome in the comments.

The OG Owner’s Guide is by not a complete reference but is very helpful and worth the time to at least browse a few time. Not to memorize, but to have an idea of where to look when you need an answer NOW
All the of the appliance I own do have their manuals on line and sometimes that is helpful for deciding which one is “right for you”
Tiplet – pull up a stool in front your machine with it unplugged, and go thru the Features and functions, touching the appropriate buttons to start to get oriented to all your new Kitchen companion can do for you.

It is my observation that easily 80% of the “technical” questions asked in the Foodi groups are answered in the User Guide. I strongly recommend you read thru the Owner’s Guide at least once or twice.

AC = Air Crisp is the Ninja Foodi term used on it original products for AF.

AF = AIR FRY(ER) is a counter top device that allows one to crisp / fry with very limited oil – Foodi uses the term “Tender Crisp” to describe it AF functionality

EPC = Electric Pressure Cooker – an electric counter top appliance that cooks food under pressure – There are many many brands of EPC, mine is the Foodi 6.5 quart model OP 302

NPR = Natural Pressure Release
(same as Natural Release below)

NR = Natural Release means to leave the steam vent closed until the pressure releases on its own. A complete NR, means until the locking pin drops. Tiplet: Note, cooking continues during what can be a longish process depending on the amount of liquid that has to cool from gas/steam to liquid
It is not unusual for there to be some residual = just move lever to vent
Tiplet I factor in the cooking that occurs for a full NR. It takes some trial and error, but has proven worth the effort (read that I get distracted and forget to come back ) It also has proven that I can reduce the PC cook time and thus energy costs by about 7% so I get to be lazy/distracted and frugal.

PC = Pressure Cooker a device that cooks food under pressure and raised temperature. May be either electric or stove top.

PIP = Pot In Pot. Food placed in a pot or pan that can be used either for less mess or “serial” meal prep – Although not exactly the same, the use of the Foodi Crisper Basket might be considered PIP, certainly those using baking accessories such as a springform, are using a from of PIP. I use PIP quite often.

QR = Quick Release
Open vent to release steam quickly – for safety it is recommended you use a long handle spoon to move the valve for QR. It is suggested and in my experience true, that QR should not be used for meats etc until you have done at least a 10 min NR (natural release) UNLESS specifically directed in a recipe from a trusted author.

Red (dot) Float Valve may stick even after full pressure release (and there are several reasons this happens) a very GENTLE tap with the end of a wooden spoon should cause it to drop and so release the lid

RR – Reversible Rack included with your purchase eliminates the need for the wasteful aluminum foil strip or the silicone slings that may be to tight a fit for the Foodi and thus interfere with both PC & AF functions. The Reversible Rack – somewhat unique to the Foodi – can serve as a trivet for large cuts of meat like a slab of Corned Beef. Or, as a Sling for easy in/out when using the PIP (Pot In Pot) Method

Tiplet There are two styles of Reversible Rack. The new double stack included with the latest version of the 8qt does NOT fit in the 6.5.

Trivet = the metal rack that goes in the bottom In the Foodi, the reversible rack that is included in your purchase can be considered a Trivet.
of your pot to keep food out of the liquid. This can be a separate item or Foodi owners will find the Reversible Rack rather handy for this function.
Trivet Tiplet There are two styles of Reversible Rack. The new double stack included with the latest version of the 8qt does NOT fit in the 6.5.

Water Test = accomplishes two things. First it gives you some “hands on” orientation for the PC function. Second, it often results in finding any malfunction or needs for you to more carefully seat the sealing ring.

This is by no means complete and as I said you suggestions for clarification or additions are most welcomed.

If you think I am wrong – Let’s Talk About It. I love hearing about others ides, opinions and experience.

If you are interested in accessories, I do have an Amazon page which includes items I have used or plan to try at
https://www.amazon.com/shop/wheatcarr

Please respect the effort that goes into putting something like this together.
If you think someone will benefit, please copy this link
https://wheatcarr.com/semantics/ninja-foodi-terms-more.php
not a cut and paste of the content to your own or in a group.

This draft was started 20-Apr-2019 and still need works.
Some updating was done in Late April 2020

February 14th, 2014 at 13:22 pm » Comments (0)

Nut Rolls are one of those things that have many names throughout Eastern Europe – often with slightly different recipes.  According to my sources, the Polish is “strucle z orzechami”  and refers to the traditional Walnut recipe

Our recipe is the one handed on by my Aunt Juel (my dad’s sister) and it is the one most of us in the family use since she is the one who taught us all.  My brothers and I always preferred my version with Pecan with white raisins, but my Dad like Poppyseed and Mom wanted Prune –

So because I keep misplacing Aunt Juel’s version, putting it someplace “safe” like the internet seemed the thing to do.

Someday I might have to take pictures – all the ingredients are in the cupboard and refrig –

Cold Nut Roll Dough

5 C flour (plus enough to get it unsticky as you knead)

4 eggs, beaten

1 lb butter

1 tsp. salt

2 cakes yeast [or packets]

1/2 pt. light cream

Powdered sugar for rolling

* Flavors to mix with Powered Sugar In Filling
Powdered Cinnamon “to taste”
Powdered Vanilla “to taste”
* NOT traditional, just my successful experiments

Desolve yeast in lukewarm cream.
Mix flour and butter as for pie crust.
Combine eggs, salt, yeast and cream
Gradually add “wet” mix to the flour/butter
Mix really well, you may have to add a little more flour to get the right dough consistency
Roll in powdered sugar.
Will make 6 nut rolls. [
Divide in 6-8 parts and chill dough overnight before rolling

Filling

5 cups of coarse ground nuts and
2.5 cups of sugar.
Mix together.
(I like to include about 1/2-1/3 cup of white raisins lightly coated with powdered sugar & cinnamon or vanilla or both makes it easier to get them to mix into the nuts evenly instead of clumping together and adds another layer of flavors)

Remove one piece of chilled dough
at a time from the refrigerator, keeping the rest chilled.

Roll out that one into a rectangle about 1/4 inch thick.

Spread one sixth to one-eighth of the filling onto the dough and roll it up, jelly-roll style.

Put on ungreased cookie sheet lined with parchment paper while you do the rest.
DO NOT Have sheet sitting on stove where oven is preheating

Bake 30-35 minutes in 325 degree oven.

This includes notes from Ceil – she makes them smaller.

With thanks to Jennifer Eggers for sharing her notes

Wheat’s Notes: My dad loved the Poppy seed and my mom wanted the prune – somewhere along the line I lost their instructions for making it “from scratch”. It turns out that you can buy pretty much the right amount of Prune or Poppy seed “filling” for a small roll when mixed with stiffened egg white – Look for the Solo Brand in the stupid market baking aisle – that was the one they always said tasted best.

Have tried apple pie filling, with white raisins dusted in flour in hopes of making it a bit less “juicey” resulting in soggy crust. but this dough can be used in a pie pan, weighted and pre-baked for a maybe 5-6 minutes and then bake according to the instructions for pie filling. We like the no sugar added. I do add a LOT more cinnamon/apple pie spice, but then I tend to treat cinnamon like a food group

June 25th, 2007 at 04:25 am » Comments (0)

One of the “joys” of waking up at ungodly hours is you get to read the newspaper – paper & web editions in peace.

Chocolate Fake!@%#$@#%! Here is a treasure that turned up today.In true New York Times tradition of all the news that fit to print, and sometimes even the most amuzing has a serious note… Could the FDA (food & drug admin) will really allow this to happen?

This Op Ed piece, is certainly of major importance to the Needle Arts community,

We all know how important good chocolate and better wine are to our work.

Chocolate Fake Manufacturer’s beware, many of us choose not to eat what we cannot easily identify.

Wheat