What is Reddit's opinion of 6 Mini Tulip Jelly Jar with Glass Lids 6 Rings and 12 Clamps?

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Avail on Amazon- https://www.amazon.ca/Weck-762-Tulip-Jelly-Jar/dp/B00F739OFC/ref=sr\_1\_11?dchild=1&keywords=Yogurt+jars+weck&qid=1625918924&sr=8-11

Deconstructed Pumpkin Pie:

This is where you separate out the pie from the crust (aka Redneck Modernist Cuisine! hahaha) The "crust" in this case is a delicious, chewy Starbucks Ginger-Molasses cookie & the "pie" is a sous-vide pumpkin-flavored pot de crème.

Cookie recipe here:

• https://thebusybaker.ca/ginger-molasses-cookies-better-than/

You can make & freeze the dough ahead of time, then just bake it the morning of to keep the cookies fresh! Then you cook the pie sous-vide in a jar (which can also be prepped ahead of time!). Jar options include:

• Weck jars (they look REALLY nice in person!)
• 4oz Mason jelly jars (you can find these anywhere - grocery stores, Walmart, etc.)
• Cleaned-out Oui glass yogurt jars (these are small & super cute)
• Ramekin (if you have some from doing crème brûlée etc.)

Or pretty much any contain you'd like to use, since the APO doesn't require a lid, yippie!!

SV Pumpkin Pot de Crème recipe:

REALLY easy to make! Literally just mix it all together, pour it in the jars, and cook for an hour in the APO!

Ingredients:

• 15 large egg yolks (use the leftover egg whites for APO egg souffle, angel food cake, egg bites, etc.)
• 1tsp Kosher salt
• 1/3 cup Packed Light brown sugar
• 1/4 cup Granulated White Sugar
• 2.5 cups Heavy cream
• 1tsp Vanilla extract
• 2tsp Pumpkin Pie spice mix
• Heaping 3/4 cup Pumpkin puree (not the sweetened pie filling!)

Directions: (adjusting this for the APO, trying it out in a few days!)

1. Preheat APO to 176F SV 100% steam
2. In a large bowl, whisk everything together until fully combined
3. Using a ladle, filled your jars up to about 1/4" under the lip
4. Cook in oven for 1 hour
5. Remove & let sit at room temp for 20 minutes
6. Move to fridge and chill 6 hours (or overnight)

With the lids (unopened), they'll last for a few weeks chilled (not sure if we have to do fingertip tight lids? since it's not underwater? or will the glass still break from the steam if they're too tight?).

If you're making them ahead of time, use Stabilized Whipped Cream, which uses gelatin to ensure that the whipped cream doesn't melt. Two benefits:

1. It can stay out at room temp for a couple hours without melting
2. It will hold up in the fridge for a few days (colder temp) & hold its shape, which is really great to reduce the workload on Turkey Day, because you can make it ahead of time!

Recipe here:

• https://www.livewellbakeoften.com/how-to-make-stabilized-whipped-cream/

So the make-ahead process goes like this:

1. Make the cookie dough ahead of time, chill for 2 hours, roll into doughballs, freeze for 2 hours, then throw in a Ziploc freezer gallon bag (that way you can bake the dough balls straight from the freezer! just add an extra minute)
2. Make the SV pumpkin pies ahead of time (technically up to 3 weeks ahead of time, although I usually like to keep them for a week or two after Thanksgiving, so I usually make them about a week ahead of time)
3. A day or two before turkey day, pipe on the stabilized whipped cream & put them back in the fridge. You can do storage a few ways: first, if you're using larger jars, you can put in less pie filling, pipe in the cream, then put the lid on, which is really easy! Second, you can put them in a container with a lid to store all of them. Third, if you're making them like a day beforehand, just leave them out in the fridge, won't hurt unless you have really pungent food in the fridge (you don't want your whipped cream to absorb any smells! lol).
4. When it's time to serve, pair a cookie with a pie jar straight from the fridge! I like to have my cookies warm, so I usually bake them during or after dinner, because everyone is usually too full to eat dessert right away, that way they're fresh!

Pretty good combo. Hardly any effort...make & freeze the dough, whip up the pies & cook them for an hour, pipe on some whipped cream (Cabot makes a really good canned whipped cream btw, or you can get fancy & use an Isi Whip!), viola! I love make-ahead stuff because then I'm not stuck slaving away in the kitchen while everyone else gets to talk & eat & have fun lol.

part 2/3

Here's a sample day's menu:

1. Morning Snack: (5am) Yogurt parfait (yogurt, fresh fruit, granola) - you can make these ahead of time using little glass jars & do a fruit compote on the bottom if you want to get fancy!
2. Breakfast: (7am) Sous-vide egg bites (Starbucks copycat recipe, got a ton of 'em prepped in my freezer!)
3. Morning snack: (10am) Crack-chicken quesadillas (Instant Pot crack chicken plus this amazing quesadilla technique) with some dipping sauce
4. Lunch: (12pm) Steak & cheese burrito - the sous-vide method makes the steak super-tender every time, so cook it & slice it up, then throw in whatever ingredients you want into the burrito (I like to use the copycat recipe for Taco Bell's "Power Menu" steak burrito, which includes sour cream, guac, pico de gallo, avocado ranch sauce, shredded cheese, etc.) & freeze a batch of them to microwave for lunch! I do chicken burritos & pork burritos
5. Afternoon snack: (2pm) Energy bites (these are like fresh granola bars, but in bite-sized ball form - zillions of flavors available!)
6. Dinner: (5pm) Peruvian chicken (I just cook the chicken sous-vide) with Instant Pot Jasmine rice
7. Dessert: (6pm) Glossy fudge brownie

Having a meal-prep system that supports you in eating your macros is, to me, the key to the whole thing. Nothing in my day's menu above is difficult to make, especially not with the appliances they sell now, which are stupid easy to use. For example, I have 3 approaches to doing the yogurt parfaits, all of which involve buying some little glass mason jars:

1. Buy some yogurt off-the-shelf (regular, Greek, Icelandic Skyr, French-style Oui, high-protein Powerful Yogurt, whatever you like!). Buy some fruit (pre-chopped by the deli area, if you want some extra convenience, or frozen also works!) & some granola (usually by the cereal or breakfast aisle). Put the fruit on the bottom of the mason jars & spoon in the yogurt. In a separate 4oz mason jar or a small ziploc bag, put the granola in (otherwise it will get mushy if you mix it in with the yogurt early, learned that the hard way!). Now you have a ready-to-grab breakfast snack! (I usually don't have a big appetite in the morning, so I just have a small starter snack like a yogurt parfait, which has a bit of protein & some fiber in it, and bonus, tastes great!).
2. Make the yogurt yourself in the Instant Pot, which does a whole batch for cheap. I also like to make this delicious oat topping, which is like what McDonald's sells with their breakfast yogurt parfaits (literally mix 3 ingredients & bake, although I do mine for more like 20 minutes to get it more crispy!).
3. Make individual yogurt cups via sous vide using those little glass mason jars (or Weck jars, if you want cuter jars). You can do fruit-on-the-bottom this way too!

None of those methods are hard, but they do require some planning (what flavors you want, a shopping list, and a prep schedule for the week). You can go the super-lazy way & pick up something like a 8oz jar of Powerful Yogurt:

https://powerful.co/vanilla-bean-yogurt/

Macros:

• 21g Protein
• 14g Carbs
• 8g Fats

Then add some pre-chopped from from the store (fresh or frozen) & just for fun throw in some protein granola:

https://www.naturevalley.com/product/oats-n-honey-protein-granola/

Macros:

• 10g Protein
• 32g Carbs
• 4.5g Fats

So now (fruit aside), from simply buying some protein-enhanced products, your breakfast snack's macros are now:

• 31g Protein
• 46g Carbs
• 12.g Fats

Doing macros is kind of like playing Food Tetris...you figure out your eating schedule (for example, my buddy isn't a breakfast or snack or dessert guy, so he only eats lunch & dinner, and stacks all of his macros into those two meals), then figure out what you like to eat (grow your personal recipe database, which you can tune for take-out, home cooking, off-the-shelf packaging like the protein granola & yogurt above, etc.), then put it all together & ramp up to make it a lifestyle!

part 2/3