Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Thu Mar 28, 2024 4:46 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 27 posts ]  Go to page Previous  1, 2, 3
Author Message
 Post subject: Re: Instant Pot
PostPosted: Wed Oct 26, 2016 12:23 pm 
Offline
User avatar

Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
One way to decrease the time it takes to come to pressure on the IP is to turn on Saute immediately. This works for everything I've tried including rice. Then when ready to actually cook, turn it off and then select what you actually need, e.g., manual, beans, stew, etc. I don't do cereal, but for everything else I've tried, it is a real time saver even including the build up and release pressure times. My 10qt. stovetop Fagor took forever to come to pressure. My 8 qt. IP is faster and I don't have to watch it. I also seldom follow directions for opening and closing to add ingredients. For my Cuban style carne con papas and carne asada, I put the potatoes in with the meat and let it rip.

Got a recipe today for fresh mushroom Marsala soup. I'd never bother on the stove top, but plan to try it in the IP.

_________________
Alina


Top
 Profile  
Reply with quote  
 Post subject: Re: Instant Pot
PostPosted: Wed Oct 26, 2016 5:37 pm 
Offline

Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1206
I do that too, Alina - I even turn on the high sauté, to really speed it up, when
I have a lot in there.

I'd love to see that recipe, if it turns out to be good!

_________________
Dave


Top
 Profile  
Reply with quote  
 Post subject: Re: Instant Pot
PostPosted: Thu Oct 27, 2016 11:12 am 
Offline
User avatar

Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
Cubangirl wrote:
One way to decrease the time it takes to come to pressure on the IP is to turn on Saute immediately. ...

well, that's genius.


Top
 Profile  
Reply with quote  
 Post subject: Re: Instant Pot
PostPosted: Fri Oct 28, 2016 7:40 am 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
jeanf wrote:
Cubangirl wrote:
One way to decrease the time it takes to come to pressure on the IP is to turn on Saute immediately. ...

well, that's genius.

Agreed!


Top
 Profile  
Reply with quote  
 Post subject: Re: Instant Pot
PostPosted: Mon Oct 31, 2016 2:46 pm 
Offline
User avatar

Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
What I've been saying Why Anything Slow Cookers Can Do, Others Can Do Better

_________________
Alina


Top
 Profile  
Reply with quote  
 Post subject: Re: Instant Pot
PostPosted: Tue Nov 01, 2016 8:15 am 
Offline

Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
Such an interesting article. I specially loved the comparisons of the stock.


Top
 Profile  
Reply with quote  
 Post subject: Re: Instant Pot
PostPosted: Tue Nov 01, 2016 7:54 pm 
Offline
User avatar

Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
I made stock in my IP on Sunday night with the cut up carcass of the chicken we had for dinner (see French Chicken thread) - I set it for 45 minutes (added a cut up carrot, onion, celery stalk and a bay leaf) topped with water and went to hockey. Came back to an amazing stock that I strained and set in the cold garage to cool overnight. The stuff cooled into the most gelatinous stock I've ever made.


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 27 posts ]  Go to page Previous  1, 2, 3

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 20 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum