I do lots of big meals in one of my many pressure cookers, vacuum seal the leftovers and toss them in the deep freezer. Then when I don't feel like cooking, I just throw a bag in the sous vide and it's meal time whenever we feel like eating. Beans and rice, frijoles, chili, soups and stews, meatballs and marinara, and on and on. Even seasoned ground beef for tacos and burritos. Bag of beef, bag of refried beans and it's Mexi-night.
I have 3 Instant Pots of various sizes and an old school BIG pressure cooker that's only used for canning. The Instant Pots and sous vide are real game changers when it comes to home cooking.
And there are no shortage of really good Instant Pot channels for recipes. I can make frijoles in 2-3 hours with no soaking of the dried beans. If you're a fan of yogurt, you can make a big batch in 24 hours (12 hour culture, 12 hour whey strain time). All you need is a starter culture such as a small serving of plain yogurt with active cultures. Then you just use the last 1/4 cup of your yogurt to start the next batch. All you have to buy is the milk.
I do lots of big meals in one of my many pressure cookers, vacuum seal the leftovers and toss them in the deep freezer. Then when I don't feel like cooking, I just throw a bag in the sous vide and it's meal time whenever we feel like eating. Beans and rice, frijoles, chili, soups and stews, meatballs and marinara, and on and on. Even seasoned ground beef for tacos and burritos. Bag of beef, bag of refried beans and it's Mexi-night.
I have 3 Instant Pots of various sizes and an old school BIG pressure cooker that's only used for canning. The Instant Pots and sous vide are real game changers when it comes to home cooking.
Check out Guga's channel https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw
And there are no shortage of really good Instant Pot channels for recipes. I can make frijoles in 2-3 hours with no soaking of the dried beans. If you're a fan of yogurt, you can make a big batch in 24 hours (12 hour culture, 12 hour whey strain time). All you need is a starter culture such as a small serving of plain yogurt with active cultures. Then you just use the last 1/4 cup of your yogurt to start the next batch. All you have to buy is the milk.
:D