So, how'd the pot roast turn out?

The Precision Induction Cooktop puts a nice sear on meat. It was quick and easy.

Chuck roast seared in the Precision Invection Cooktop.
I used Montreal Steak Seasoning  for a light rub.

I'm afraid I had the temperature a little high for cooking though, so the roast was finished rather quickly. Like two hours faster than I had planned.  Keeping it warm made the meat tough. Oh well. Lessons learned.

The next day, I tried fried chicken according to the directions in the PIC cookbook. It turned out juicy and tender. The recipe was easy to follow and results were exactly what I'd hoped for. Which brings us to the cookbook and the Precision Cooking Club website. The website is a nice source for information and recipes.  At this time, both the book and the website are the same, but there's lots of room for new information on the website. Precision Cooktop owners get exclusive access (you'll need the serial number of the unit to sign up). It's a nice inclusion in the total package.

The PIC has a fan that runs whenever the cooktop is in use. It's not exactly the quietest fan, either. On the other hand, the unit does not radiate heat, so the kitchen is cooler.

The more I use the PIC, the more I like it. Still a very enthusiastic "Thumbs Up".

On the stitching front: I've come up with a new border pattern, Celtic Heart.

Celtic Heart Border

There are a lot of half stitches in this one, so it's best suited for even weave. Aida cloth is not recommended. I do plan to design a slightly larger version more suited to all fabrics in the near future.

Not your ordinary chicken soup

My niece is getting married and I'm stitching my pattern "First Step" for the invitations, which takes a fair amount of my stitching/blogging/design time, so I thought I'd share a recent kitchen success instead.

This savory dish isn’t your ordinary chicken soup. It’s a great way to use a chicken carcass. It takes time (chill overnight), but trust me, it’s worth it.

1 whole chicken with giblets
2 cups water

Roast chicken as desired, retaining carcass. Place giblets in water and simmer until water has reduced by one-third. Reserve and refrigerate giblet broth. Discard giblets unless you have something better to do with them. They are no longer needed.

After most of the meat has been removed, simmer carcass in 4 to 6 cups water for at least one hour. Remove carcass. Pull remaining meat from bones and add into the broth. Add giblet broth. Discard carcass.

1 onion, chopped
2 cloves garlic, minced
4 slices pepper bacon

For a milder pepper taste, rinse bacon. Cut bacon into small pieces then fry until crisp. Drain on paper towel. Pour off all but 2 TBSP bacon grease then sauté onions and garlic in bacon grease until tender. Add to soup. Add bacon bits to soup.

3 potatoes, peeled and cubed into bite-sized pieces.
1 15 oz. can white beans, drained

Add potatoes and beans to soup.

1/8th to 1/4th tsp cayenne to taste
1 tsp salt to taste

Simmer soup, uncovered, over low heat for at least 2 hours. Transfer soup to refrigerator and chill overnight.

At least one-half hour before serving, bring soup to a slow boil and simmer until hot. Serve with pepper sauce if desired.

Great with grilled cheese sandwiches or corn bread.