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     Re: Instant Pot?   
     By: Sean Dennis to All on Thu Dec 11 2025 03:35 pm   
      
   SD> How does the Instant Pot work as a slow cooker?  I've not tried that   
   SD> 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:    
       
   MMMMM   
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