TSmitty wrote:How about IP vs. canned? Who wins that smackdown?!?
ronnie_suburban wrote:TSmitty wrote:How about IP vs. canned? Who wins that smackdown?!?
I can't say I've ever been tempted to eat the liquid I typically discard when I open a can of beans.
=R=
boudreaulicious wrote:The only thing I DON'T cook in the IP is rice lol! I tried it once and it was the only item I really disliked using it for--my Zojirushi rice cooker is still my most-used kitchen appliance.
TSmitty wrote:Ugh. Now that I've posted and started to think about actually getting one, I'm seeing that the less expensive versions don't do yogurt or eggs.
WhyBeeSea wrote:TSmitty wrote:Ugh. Now that I've posted and started to think about actually getting one, I'm seeing that the less expensive versions don't do yogurt or eggs.
If you can hold off a month, there will be a plethora of deals leading up to black Friday
For some odd reason I never buy expensive rice cookers, stems from my $15 Hitachi 2-button rice cooker giving me terrific service for a dozen years or more.TSmitty wrote:Well, there goes my plan for replacing my rice cooker! I don't know if I can justify buying 2 new appliances.
G Wiv wrote:
With a little patience you can have both rice cooker and Instant Pot for under $100. Unless you simply can not resist a fuzzy logic Starship Enterprise rice cooker.
My 2c, no change given.
Not sure of the various designations of Instant Pots. According to Amazon this is what I purchased. Instant Pot DUO60 6 Qt 7-in-1.TSmitty wrote:So, you use the IP that you have for eggs. Is that a Duo plus then?
G Wiv wrote:Not sure of the various designations of Instant Pots. According to Amazon this is what I purchased. Instant Pot DUO60 6 Qt 7-in-1.TSmitty wrote:So, you use the IP that you have for eggs. Is that a Duo plus then?
Works fine for my somewhat limited use and I don't see myself exploring its capabilities anytime soon. Instant Pot lives in the basement, 8/cup rice cooker on the kitchen counter,
Ha, wifi on an Instant Pot, what's next meat thermometers that send streaming info to your phone.ronnie_suburban wrote:It doesn't have any of the wifi or bluetooth capabilities, which I never find myself wanting, anyway.
TSmitty wrote:G Wiv wrote:
With a little patience you can have both rice cooker and Instant Pot for under $100. Unless you simply can not resist a fuzzy logic Starship Enterprise rice cooker.
My 2c, no change given.
No Starship Enterprise rice cooker for me! My old one is an Aroma as well - only reason I want to replace it is that the cord is frayed almost thru in several spots and I'm fairly certain that I will set my kitchen on fire with it at some point!
So, you use the IP that you have for eggs. Is that a Duo plus then?
The 6/qt is fine for me, and that was what was on Amazon Prime sale. I bought an Egg Steamer Rack Trivet $8.99, lets me do 12-eggs and, with just the bottom rack in place, 6 ears of corn.WhyBeeSea wrote:Id recommend getting the 8 as mine is a tad small.
Cathy2 wrote:Chicago food based writer Chandra Ram has an instant pot Indian cookbook. The link is to a program announcement from a few months ago and a podcast, which may be of interest.
Regards,
Cathy2
Katie wrote:Grrr. I'm working on using my IP more, but I continue to be frustrated by the wide ranges of guidance on pressure cooking times.
Tonight, I want to turn some chuck roast into barbacoa in the IP. The "Cooking with Your Instant Pot Mini" cookbook ("Authorized by Instant Pot") says to set the pressure cooking time to 60 minutes. The Old El Paso recipe website says 90 minutes. Epicurious says 30 minutes.
At least they all say do natural pressure release, for 20+ minutes, as long as it takes, but that's the part I knew already. But picking between 30, 60, and 90 minutes? And I'm assuming this countdown starts once the IP has come up to pressure, so the IP capacity, quantity of meat, temperature of meat, and amount of liquid should not matter.
Yes, I can always pick a time, let the pressure release, check the meat, and seal it back up to come back up to pressure for more time if needed. But I can see how using a pressure cooker (either a new IP-style electric one or a conventional stovetop one) must be daunting to beginners---even as I feel I'm gaining experience with pressure cooking, I'm mystified by these wide ranges in pressure cooking times among recipes for the same type of food. And it also seems to me that the appeal of getting a meal on the table quickly on a weeknight after work and school using an IP is undercut by a 30-min margin of uncertainty one way or the other about how long it takes to cook a cut of meat.
Anyone have any advice?
I sometimes wish I had two (or a rice cooker)
boudreaulicious wrote:In addition to producing the best stock I’ve ever made by far . . .