Do I keep my INSTAPOT?
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garystrickland357 wrote: »Grimmerick wrote: »garystrickland357 wrote: »I like my instant pot (and my sous vide). They are both useful tools. The instant pot is great for mid week meals because you can crank them out in a short amount of time. I cooked dried pinto beans the other day - pantry to plate in an hour and a half. You can't do that without a pressure cooker. I love traditional cooking methods - I have a wood fired oven and two Big Green Eggs in my outdoor kitchen. I love cooking from scratch and doing things "the hard way." I love cooking things that are slow and tedious, but I also live in reality and sometimes need to just get food on the table. Like @witchaywoman81 I sometimes don't plan well and can't decide what to cook until after work. The instant pot can make a home cooked meal possible instead of take out food.
Edit: I made home made tamales recently - in two hours using the instant pot. That is REALLY quick for making tamales...
Can you please share your instant pot tamale recipe!!!!!
Here's a good link: https://tastesbetterfromscratch.com/mexican-tamales/
I usually keep some type of filling in the freezer - it can go well in enchiladas or empanadas as well. When I said tamales in 2 hours that was assuming I already had filling made.
Thank you! This sounds good I didn't know you could make them in a pressure cooker0 -
If you enjoy doing washing of pots and pans and multi utensils......cook on the stove.
My IP cooks many different things 1 pot quickly! Look up recipes and research.
My fave appliance!0 -
Thank you for all of your responses!
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As someone who isn't a fan of food prepared via slow cooker, crockpot, etc. I don't understand the appeal. Numerous people have insisted to my wife and I how great they are and I just kinda shrug. I'd be more inclined to explore Sous Vide methods.
Don’t mean to derail but I do not understand the Sous Vide craze. My husband and I got one for our wedding and it’s just chilling in the box. I’m kinda scared of it.
googling sous vide... no idea what that is!0 -
We use ours quite often, at least a few times a week. It makes the absolute best mashed potatoes and baked potatoes!0
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As someone who isn't a fan of food prepared via slow cooker, crockpot, etc. I don't understand the appeal. Numerous people have insisted to my wife and I how great they are and I just kinda shrug. I'd be more inclined to explore Sous Vide methods.
Don’t mean to derail but I do not understand the Sous Vide craze. My husband and I got one for our wedding and it’s just chilling in the box. I’m kinda scared of it.
googling sous vide... no idea what that is!
Meh... just another cooking method.2 -
DrizztGirl82 wrote: »We use ours quite often, at least a few times a week. It makes the absolute best mashed potatoes and baked potatoes!
ohhhhhhh...... baked potatoes!!!!!0 -
Pressure vessels do bad things to food. Some folks don't notice or care. That is ok. Their choice. Everyone is entitled to a preference when it comes to food prep.
But, there is a reason that the only place one can find pressure vessels is in processed food factories (think Spam), pet food factories and prison or military mess halls. It is that the chemical changes in food caused by high temperature cooking under pressure are not desired by chefs.
For my part, I use my old school pressure cooker for two things. Dry bean soups and homemade cat food.23 -
It’s great for soups, stews and chili that would normally benefit from simmering for hours - you can get same flavor in 20 minutes or less in the IP.
Same for braised tough cuts of meat - tender and flavorful in a fraction of the time of a crockpot or even a slow oven braise.
I love it for being able to sauté in pot then add ingredients, seal it up and walk away.
I also love it for cooking meat from frozen (chicken breast and ground beef I use all the time).
Two of my family favorites that are definite time savers are penne and meatballs (plus all in one pot with no splatters) and baby back ribs.
I’ve also ventured into the cheesecake in the IP craze with really good results, and I wouldn’t normally bake a cheesecake!
There are lots of recipes to try, some are better than others just like any other website or blog. I really like PressureLuckCooking, This Old Gal, and Amy+Jacky
I say keep it and start using it!6 -
wilson10102018 wrote: »Pressure vessels do bad things to food. Some folks don't notice or care. That is ok. Their choice. Everyone is entitled to a preference when it comes to food prep.
But, there is a reason that the only place one can find pressure vessels is in processed food factories (think Spam), pet food factories and prison or military mess halls. It is that the chemical changes in food caused by high temperature cooking under pressure are not desired by chefs.
For my part, I use my old school pressure cooker for two things. Dry bean soups and homemade cat food.
That is such an odd thing to say. Maybe chefs prefer people don't use them because they'd be in less demand.
I can cook a frozen solid chicken breast to perfection in 25 minutes in my Foodi (granted, not all have the broil function). Better than I've EVER been served by a chef (although, I can't afford most professional chef's). The chicken is moist and delicious. I've read studies (okay, abstracts of studies) that state that the nutrient content in broccoli is most preserved in pressure cooking (as opposed to steaming or boiling). It was one abstract from one study, but if it's true of broccoli, why should I worry it is "destroying" other foods.6 -
wilson10102018 wrote: »Pressure vessels do bad things to food. Some folks don't notice or care. That is ok. Their choice. Everyone is entitled to a preference when it comes to food prep.
But, there is a reason that the only place one can find pressure vessels is in processed food factories (think Spam), pet food factories and prison or military mess halls. It is that the chemical changes in food caused by high temperature cooking under pressure are not desired by chefs.
For my part, I use my old school pressure cooker for two things. Dry bean soups and homemade cat food.
What bad things do you think pressure cookers do to food?
Where are you coming up with the conclusion that they only exist in factories and prison? Haven’t you ever noticed on many of the cooking competition shows when time is tight the chefs reach for the pressure cooker to bring in flavor and achieve the right texture in limited time.
I’m also not sure you understand the science behind how it works - cooking in general is a chemical reaction whether it’s done at low or high temps, and low or high pressure...8 -
The studies are out there, pressure cooking preserves nutrients and increases digestibility. The person who suggested it damaged food in some way is uninformed.
https://www.foodrenegade.com/pressure-cooking-healthy/ - has links to the studies she references. I checked a few out, but not all, it isn't something I care to spend time in-depth researching.4 -
WinoGelato wrote: »
What bad things do you think pressure cookers do to food?
Uh, place that lovely roasting chicken in the pressure cooker, turn it on for a bit, Voila! Catfood. There is a reason why you can't find a pressure cooker in a restaurant kitchen unless they are processing dry beans.
As I said, some people don't care what they eat as long as there is a lot of it. I didn't say that the stuff that comes out of pressure cooking was without nutrition.
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As someone who isn't a fan of food prepared via slow cooker, crockpot, etc. I don't understand the appeal. Numerous people have insisted to my wife and I how great they are and I just kinda shrug. I'd be more inclined to explore Sous Vide methods.
Different devices for different foods and desired results:
I have sous vide and use it for large cuts of meat.
Instant pot is use the pressure cooker setting and yogurt , nothing else, for while grains, beans, and cubes pieces of meat.
I never use a slow cooker to cook anymore; it’s a very different and less satisfying result than pressure cook.
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You can definitely return your instant pot. And then you can regret it forever. Your choice.
Or better yet, send it to me. I already have two, but I’m sure I could still put that baby to use.2 -
Yes keep it, just look up different recipes of things you would normally cook and cook it in there. As a chef I was pretty anti the instant pot until last summer working 17+ hour days gave me no time to cook. It not only allowed my s/o to learn to cook some meals but I could just saute meat and/or veggies in there, throw in rice, seasoning and liquid and have a dish in less than 30 minutes. I think one of the struggles with losing weight is the time it takes to cook and prepare healthy meals. So the instant pot is on your side. Use it to your advantage!2
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wilson10102018 wrote: »WinoGelato wrote: »
What bad things do you think pressure cookers do to food?
Uh, place that lovely roasting chicken in the pressure cooker, turn it on for a bit, Voila! Catfood. There is a reason why you can't find a pressure cooker in a restaurant kitchen unless they are processing dry beans.
As I said, some people don't care what they eat as long as there is a lot of it. I didn't say that the stuff that comes out of pressure cooking was without nutrition.
Lol. Someone doesn’t know how to use their instant pot yet. So sad.
Try some indian or chinese dishes in there. You will be very surprised.
No, I would never use it to cook a whole chicken either. That’s just silly.
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What's the definition of "cat food" that we're working with here? Also that of "bad things?"
These claims are following the typical pattern - vague scary pronouncement, with an off the cuff, extra brief "explanation" as poster realises they never really thought it through.3 -
wilson10102018 wrote: »WinoGelato wrote: »
What bad things do you think pressure cookers do to food?
Uh, place that lovely roasting chicken in the pressure cooker, turn it on for a bit, Voila! Catfood. There is a reason why you can't find a pressure cooker in a restaurant kitchen unless they are processing dry beans.
As I said, some people don't care what they eat as long as there is a lot of it. I didn't say that the stuff that comes out of pressure cooking was without nutrition.
I don't like meat that's been cooked to mush either, but you can cook food to mush by any method. Learn how to use a pressure cooker correctly and you'll get better results.4 -
I just finished draining last night's homemade yogurt, and we use the Instant Pot frequently for easy hard-boiled eggs. This has all pretty much been covered, but I also use it for cooking dry beans, making soup or chili, and making steamed puddings and cheesecakes. I'm planning to make butter chicken later this week.0
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