what they dont tell y ou
is that it takes 10 minutes to pressurize + another 5 minutes to depressurize + whatever cooking time it takes. that and it doesnt pressure fry limits its uses to me.

The only legit thing i can think of that would be useful, from the one the wife picked u p, is to make bone soup with the thing so i'm not wasting all afternoon boiling down some bones and water and even so, it's not enough volume for me to even care.

my take is to just get a normal crockpot/slow cooker if you're cooking for larger amounts.

if you like that slow cooked taste for a smaller portion. then the instant pot is fine. (it's relaly not instant)
quote:
Originally posted by PurpleHaze:
Ah... never mind. I thought this was about something else. Wink

PH

Big Grin Me too when I first read the line. I'm like instant pot? what the....

When in Barbados I saw the biggest field I've ever laid eyes upon in my life. Could smell it 1km away... but again, a different thread...
As seen on TV, absolutely Roll Eyes Multi-use appliances rarely cut the mustard, absolutely! I suggest a fine, commercial grade, NSF approved pressure cooker, and separate, high-end, quality units for your rice, warming and singular cooking needs which require an appliance, unquestionably!
Cheers!
~W&FE~
quote:
Originally posted by ThistlinTom:
Thinking about an Instant Pot. There is a 6 qt and an 8 quart size. Is the 6 quart big enough for most recipes like for stews or a roast, or is it better to get the 8 quart size?


I have the 6 qt and I think you could use it for a 3-5 lb roast and soups and stews but if you have a big family you may be happier with the 8 qt. I only use mine for lentils, beans, buckwheat etc.
quote:
Originally posted by AmsterdamNL:
I have this rice cooker that makes awesome Persian rice that's crunchy on the bottom. I bet you can't make that in this instant pot. I'm debating although I've been told it's magical for many things. I guess I'm old school.


I have a friend who is Iranian/Persian. He and his cousin would fight to get the crunchy part on the bottom
quote:
Originally posted by ThistlinTom:
I have a friend who is Iranian/Persian. He and his cousin would fight to get the crunchy part on the bottom


That crusty part of the rice is considered a treat in many cuisines. Some dishes are actually designed to create this, like dolsot bibimbap in Korean cooking.

PH

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