Thats like saying any car gets you from point A to point B. Or, any knife will cut
So, no it is not all that matters. Especially around here
Thats like saying any car gets you from point A to point B. Or, any knife will cut
Haha, it is when you have three kids and a 60/hr week job. I can take a little more time on the weekends, but during the week it's all about survival.
Oh yeah, just great. Nothing would thrill my wife more than the purchase of yet another kitchen appliance! At least the knives don't take up too much room!
Yeah - canned is about right. The IP actually cooks at a slightly higher temperature than conventional braising (pressurizing allows this). That's why conventionally braised meats still have some pink/red internal color and meats cooked in the IP are pretty much gray all the way through, not that there's anything wrong with that, especially when you're pressed for time. The higher temperature is the reason for this. I've found the best uses for the IP are stocks, corn on the cob and easy-peel hard-cooked eggs that typically have yolks that are uniformly yellow from edge to edge with no green coating (5 minutes, low pressure, manual release).Choppy wrote: ↑Mon Dec 27, 2021 4:03 pm I'm generally a big fan of the InstaPot - it's a great concept. They are very flexible appliances compared to traditional slow cooker and pressure cooker. In practice, I found most of the electronic settings somewhat gimmicky.
My girlfriend is used to traditional Mexican food and refuses to eat beans from the InstaPot. They have a "canned" taste to her. I suspect there's some similarity to the process used for canned beans, unfortunately.
My understanding is that the InstaPot cooks at a slightly lower pressure (i.e., slightly lower temperature and longer time) than conventional pressure cookers.