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  #101  
Old 11.01.2019, 18:48
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Re: Instant Pot

People use instant pots to cook (steam, i guess) cheese cake, and you can do the same in a pressure cooker. Ive not done this, yet.[/QUOTE]

So maybe you should try. This one is really nice
https://cookiesandcups.com/instant-p...-cheesecake-2/
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  #102  
Old 11.01.2019, 18:55
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Re: Instant Pot

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Yes, of course you can, but first you need to release the pressure. I cootsome staff that way, for example if I cook something with beef first I high pressure beef for like 10 min and than add vegetables or potatoes and pressure again for some minutes so like that Im sure that my meat is nice and soft and vegetables still tender not too soft.
You do what to your employees?

You probably meant "stuff" but the other?



PS re quoting problems: Just click "quote" in a message and don't go near that part of the text, just write your things underneath and it will look all nicely quoted.
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  #103  
Old Yesterday, 12:53
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Re: Instant Pot

Just ordered an Instant pot Duo from Amazon... looking forward to trying all the cool and (relatively) low-maintenance recipes!
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  #104  
Old Yesterday, 13:35
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Re: Instant Pot

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What's the point in saving all this time (which I'm very keen on) if the cooling down puts it back on?
This is a good question. For many dishes, an Instant Pot (or similar) doesn't save a lot of time. The classic case is boiling eggs. The Facebook groups are full of excitable IP owners explaining how they've managed to boil eggs in their Instant Pot but this takes at least 15 minutes (5 mins to pressurise, 5 to cook, 5 to cool before release), so there is no time saving whatsoever. What the enthusiasts say is that when they cook their eggs this way and cool them quickly in iced water, the eggs are much easier to peel. Apparently this is a problem in the US with eggs boiled in a saucepan, so perhaps US eggs are different from most European ones? Maybe something to do with battery hens?

Anyway, so for stuff like that there is no time-saving at all. For me, where the IP and other pressure cookers come into their own is in cooking stews, curries, Bolognese-type sauces... things that I used to stick in the slow cooker and cook for several hours. These can be done in 15 or 20 minutes with an IP. Yes, you still have to wait for the pot to pressurise, cook and cool down, all of which takes about 40 or 45 mins but still, that saves a lot of time. As for cooking quality, I've been very happy with dishes like this which seem to come out even richer and more intensely flavoured than usual.

The IP hasn't changed my life (as a lot of Facebook IP members effusively claim), and inevitably I don't use it half as much as I thought I might, but I'd still recommend it (or one of the rivals which are probably just as good) as an option. Main downside is that it's bulky and hard to store out of the way in my small kitchen.
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  #105  
Old Yesterday, 13:49
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Re: Instant Pot

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This is a good question. For many dishes, an Instant Pot (or similar) doesn't save a lot of time. The classic case is boiling eggs. The Facebook groups are full of excitable IP owners explaining how they've managed to boil eggs in their Instant Pot but this takes at least 15 minutes (5 mins to pressurise, 5 to cook, 5 to cool before release), so there is no time saving whatsoever. What the enthusiasts say is that when they cook their eggs this way and cool them quickly in iced water, the eggs are much easier to peel. Apparently this is a problem in the US with eggs boiled in a saucepan, so perhaps US eggs are different from most European ones? Maybe something to do with battery hens?

Anyway, so for stuff like that there is no time-saving at all. For me, where the IP and other pressure cookers come into their own is in cooking stews, curries, Bolognese-type sauces... things that I used to stick in the slow cooker and cook for several hours. These can be done in 15 or 20 minutes with an IP. Yes, you still have to wait for the pot to pressurise, cook and cool down, all of which takes about 40 or 45 mins but still, that saves a lot of time. As for cooking quality, I've been very happy with dishes like this which seem to come out even richer and more intensely flavoured than usual.

The IP hasn't changed my life (as a lot of Facebook IP members effusively claim), and inevitably I don't use it half as much as I thought I might, but I'd still recommend it (or one of the rivals which are probably just as good) as an option. Main downside is that it's bulky and hard to store out of the way in my small kitchen.
LOL, as to the eggs, yes they are easier to peal if cooled down quickly in iced water - which I was taught to do under the tap at the age of .... 7?

Anyway, back then I decided against buying a pressure cooker, simply because I realized I won't use it much plus for all the reasons you listed. Plus I like to glimpse at my food every now and then

It's obviously a useful thing, where I grew up it was used every day but it's not for me.
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  #106  
Old Yesterday, 14:06
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Re: Instant Pot

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This is a good question. For many dishes, an Instant Pot (or similar) doesn't save a lot of time. The classic case is boiling eggs. The Facebook groups are full of excitable IP owners explaining how they've managed to boil eggs in their Instant Pot but this takes at least 15 minutes (5 mins to pressurise, 5 to cook, 5 to cool before release), so there is no time saving whatsoever. What the enthusiasts say is that when they cook their eggs this way and cool them quickly in iced water, the eggs are much easier to peel. Apparently this is a problem in the US with eggs boiled in a saucepan, so perhaps US eggs are different from most European ones? Maybe something to do with battery hens?

Anyway, so for stuff like that there is no time-saving at all. For me, where the IP and other pressure cookers come into their own is in cooking stews, curries, Bolognese-type sauces... things that I used to stick in the slow cooker and cook for several hours. These can be done in 15 or 20 minutes with an IP. Yes, you still have to wait for the pot to pressurise, cook and cool down, all of which takes about 40 or 45 mins but still, that saves a lot of time. As for cooking quality, I've been very happy with dishes like this which seem to come out even richer and more intensely flavoured than usual.

The IP hasn't changed my life (as a lot of Facebook IP members effusively claim), and inevitably I don't use it half as much as I thought I might, but I'd still recommend it (or one of the rivals which are probably just as good) as an option. Main downside is that it's bulky and hard to store out of the way in my small kitchen.
Wow, I would never think to cook boiled eggs in an IP. I simply have a cheap egg boiler that takes 6 eggs like this one https://www.amazon.co.uk/Andrew-Jame...=ARMMSTNREKUG7 and I fail to see why you would use something as large and unwieldy as an IP to do such a basic thing. As for peeling, simply put the cooked eggs into warm water for 5 mins and that fixes it.

I am looking forward to curries, stews, chillis etc etc... I'm very interested to see how pressure cooking compares to slow cooking. However, just having a smart gaget capable of delaying and controlling cooking times will already be a huge upgrade to my "dumb" but beloved and reliable slow cooker.
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  #107  
Old Yesterday, 14:15
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Re: Instant Pot

Wifey got me one for Christmas and we used it almost every day for the first few weeks. Great for lentils/beans/chickpeas.

Gifted with the IP, were two cookbooks that I would recommend. The recipes come with step by step instructions about which buttons to push.
https://www.amazon.de/Complete-India...nstant+pot+Ram
and
https://www.amazon.de/Instant-Pot-Bi...ible+weinstein



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Just ordered an Instant pot Duo from Amazon... looking forward to trying all the cool and (relatively) low-maintenance recipes!
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  #108  
Old Yesterday, 14:47
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Re: Instant Pot

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Wow, I would never think to cook boiled eggs in an IP. ... I fail to see why you would use something as large and unwieldy as an IP to do such a basic thing. As for peeling, simply put the cooked eggs into warm water for 5 mins and that fixes it.
Agreed, but you should hear the Americans rave about their boiled eggs on Facebook. Actually, there is one very good reason for boiling eggs in the IP -- to help learn how it works. I boiled a couple of eggs twice when I first got the pot just to see the difference when I varied the times. So on that front it's worth doing, but not as a regular thing.

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I am looking forward to curries, stews, chillis etc etc... I'm very interested to see how pressure cooking compares to slow cooking. However, just having a smart gaget capable of delaying and controlling cooking times will already be a huge upgrade to my "dumb" but beloved and reliable slow cooker.
A couple of tips --
-- Be prepared to not get it right first time. In particular, learn the difference between quick and slow pressure release. Slow is advised for meats and stews etc. Quick for vegetables. If you slow-release veg or pasta they get mushy as the food continues to cook through the release period.

-- Make sure there's enough liquid in with your food. If there's not enough the pot won't pressurise and you'll get an error.

-- Although I've been chuckling at the Facebook groups, they are a very good source of information for recipes and asking why something hasn't worked out. You don't get a lot of detailed guidance / recipes with the pot itself so you do need other sources of info.
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  #109  
Old Yesterday, 17:44
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Re: Instant Pot

I second the liquid part... we have had a couple of recipes self cancel due to lack of liquid. Takes some getting used to.

Also, FB IP groups have been helpful for me. This is the one I am on: https://www.facebook.com/groups/InstantPotCommunity/

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Agreed, but you should hear the Americans rave about their boiled eggs on Facebook. Actually, there is one very good reason for boiling eggs in the IP -- to help learn how it works. I boiled a couple of eggs twice when I first got the pot just to see the difference when I varied the times. So on that front it's worth doing, but not as a regular thing.

A couple of tips --
-- Be prepared to not get it right first time. In particular, learn the difference between quick and slow pressure release. Slow is advised for meats and stews etc. Quick for vegetables. If you slow-release veg or pasta they get mushy as the food continues to cook through the release period.

-- Make sure there's enough liquid in with your food. If there's not enough the pot won't pressurise and you'll get an error.

-- Although I've been chuckling at the Facebook groups, they are a very good source of information for recipes and asking why something hasn't worked out. You don't get a lot of detailed guidance / recipes with the pot itself so you do need other sources of info.
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