Is it really all that? People are just going ape shit about them. Anyone have one? The wifey obviously wants to get one now. We do use our crock pot a lot. So I think it's justifiable...
Ah yeah, seen those. Don't get it but I'm not a pressure cooker user either, if I'm in that big a hurry I just make something else
If we are going to discuss this let's also thrown in "air" fryers. I'll throw my vote in for pellet smoker and Ninja blender.
I responded to a facetubes post about an air fryer the other day and still have the same question - isn't it just a convection toaster oven?
We have one. Seemed like it works for it purposes, and can be a pressure cooker and also be a crock pot too. It will not get hot as fast as on the stove pressure cooker because it's electric, but does it thing once up to temp. Pressure cookers are not really time-savers is what I found out as it takes time to get to temp, and then time for all the pressure to slow release if you want to do it that way. The cookbook it comes with suggest settings that are far different than the preset settings, but you'll figure out what works. It doesn't get used much, but again we don't cook home that much right now Seems to be well made though and it's stainless steel inside vs. aluminum alterantives. They go on sale throughout the year, for at least a couple bucks (like $20) off.
I have one. My Mom bought it for me for christmas. It's actually pretty cool. I made chili last night with it - from raw meat and dry beans to eating was about an hour. Compared to a day and a half the traditional way (soaking beans over night). It's also AMAZING for making hard boiled eggs. They don't cook any faster, but the peel just falls off.
Is the yolk green? You can do the beans quicker by boiling them too. Not an hour but that's the pressure cooker part.
Not in my decades of experience. Five out of six times I use a pressure cooker it is for (dried) beans. They are definitely a time-saver, but more importantly, I can make a much more consistent and better textured product. I typically do one of three types: Peruvian; Small red; Black turtle.
No, the yolk isn't green if you only cook them for 8-9 minutes. First time I cooked them for 12 minutes and it was.
It makes a really good pot roast too. It's basically a turbo crockpot. I don't know about all the weird stuff like baking bread it it, but it's certainly great for anything you'd braise. One thing we cook consistently is boneless skinless chicken. I'll marinate them and cook 8-12 at a time. I used to just toss them into a grill skillet but they'd get dry and tough. Now, I marinate them over night, toss into the instapot for 10 minutes, then sear the outside in the grill pan for a few seconds. They are super tender and juicy this way.
I cook mine for 11 minutes (dropping refrigerator cold eggs into a boil) and quench in an ice bath. No green yolks and peel like a dream
Used to be a crock pot fan, have since converted to the church of the pressure cooker. Corned beef dinner in an hour an a half, yes please!
