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I've used stovetop pressure cookers my entire life but my parents have an Instant Pot and I've used that a fair amount. I greatly prefer stovetop cookers. The control over the heat, especially when you're sautéing stuff, is far superior, you can cool them down however you like, they don't take up extra space on the counter, you have more options for size, and they take up less space in storage. Also the electronics will never fail, which I'm not sure is an issue but I suppose it's possible, and if you have a gas stove you can use them when the power is out.
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Apr 9, 2024 05:21
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Having one less thing you have to find a plug socket for is always a bonus.
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Apr 9, 2024 08:38
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alnilam posted:Having used both myself, yeah it's this, for me. The convenience of having a timed pressure cook followed by keep-warm so I can walk away is amazing. Especially with two young children. Yep, this. The lack of constant hissing is also a plus.
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Apr 9, 2024 15:05
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Yeah I can see the advantages of both but personally I prefer electric for 1) not taking up space on the stove, 2) not requiring any intervention after you start it, and 3) being quieter
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Apr 9, 2024 15:06
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alnilam posted:The ability to maintain a 100F water bath for yogurt is a nice bonus feature too The yogurt feature was a sleeper hit for me too, I'd never even made homemade yogurt before. I initially bought and used my Instant Pot as a carnitas machine but now we joking refer to it as the household yogurt slinger.
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Apr 9, 2024 20:12
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Definitely buy separate sealing rings for different applications, though. Those things really absorb aromas and you don't want your yogurt tasting like carnitas.
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Apr 9, 2024 20:49
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https://www.youtube.com/watch?v=_kHZ1Z6vjnE
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Apr 10, 2024 00:27
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lmao
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Apr 10, 2024 01:02
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I refuse to believe that is real
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Apr 10, 2024 01:14
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bird with big dick posted:I refuse to believe that is real
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Apr 10, 2024 01:17
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Thank god
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Apr 10, 2024 01:18
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Colonel Whitey posted:Definitely buy separate sealing rings for different applications, though. Those things really absorb aromas and you don't want your yogurt tasting like carnitas. Yogurt isn't made under pressure. I don't use the sealing lid, just a standard glass pot lid.
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Apr 10, 2024 03:46
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I make my yogurt into jars and use the pot to keep a water bath at temperature, no need for cleanup of the pot afterwards
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Apr 10, 2024 04:07
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Single serve yogurt jars into a water bath is the truth for breakfast meal prep. I use a sous vide circulator then stick them in the fridge. Dump in some fruit and granola then out the door.
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Apr 10, 2024 11:34
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mystes posted:3) being quieter This is a great point, I have a traditional stove top pressure cooker, a hand-me-down from my mom. Holy poo poo does it make a racket!
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Apr 10, 2024 17:12
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I managed to first deform, and then broke the weld and popped the blade from my Microplaner. Is there a coarse grater that will stand up to the rigors of palm sugar? Some of these pucks are like shredding a brick.
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Apr 11, 2024 14:55
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Just use a cheap box grater, save microplabes for stuff that benefits from being sliced.
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Apr 11, 2024 15:04
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Skinnymansbeerbelly posted:I managed to first deform, and then broke the weld and popped the blade from my Microplaner. Is there a coarse grater that will stand up to the rigors of palm sugar? Some of these pucks are like shredding a brick. I’ve found it much easier to just use a heavy knife I don’t care much about. The fully intact puck is hard, but the slices break up super easily. Piloncillo though… That stuff is hard.
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Apr 11, 2024 15:50
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I've never made yogurt but I have made Viili. It's very easy just start from a store bought cup. I have a bunch of reusable glass cups with their own glass lids. Basically I just spoon out a dollop in each cup, pour over regular milk and some cream because it's better like that. Put them in the cupboard for 24h before moving to the fridge. Works every time. My grandparents did this.  I have like 6 jars in the fridge now.
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Apr 12, 2024 12:57
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Both Marshall's and TJMaxx near me have David Burke sheet pans with cooling racks for a really good price ($6-10 depending on cooling rack and current phase of the moon). https://chefskissathome.com/products/copy-of-david-burke-sheet-pan-and-cooling-rack-in-bronze As far as I can tell, they have the same properties as the darling Williams Sonoma corrugated non-stick sheet pans. Might be a bit heavier/sturdier. Anyone have any experience with these? They're oven-safe up to 450F - should I avoid broiling with them?
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Apr 12, 2024 14:18
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FaradayCage posted:Both Marshall's and TJMaxx near me have David Burke sheet pans with cooling racks for a really good price ($6-10 depending on cooling rack and current phase of the moon). The concern there is the coating, Xylan (similar to Teflon). I probably wouldn't broil with them; depending on who you ask, the coating begins to degrade between 500F and 550F - which your broiler can easily hit. For general purpose cooking, roasting, baking, etc. they're fine. Other people would be perfectly fine broiling with them, so it's really a personal choice.
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Apr 12, 2024 14:29
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I have some similar “nonstick” cooling racks that I occasionally use when broiling veggies. I’ve not had any issues with flaking, etc, but I’ve definitely accepted the fact that I’m getting cancer from something in this world, so I don’t know what I’m really saying here
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Apr 12, 2024 14:44
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His Divine Shadow posted:I've never made yogurt but I have made Viili. It's very easy just start from a store bought cup. I have a bunch of reusable glass cups with their own glass lids. mesophilic yogurts are goated, shame more people in the US don't know about them -- no heating up your milk, no maintaining warmth for hours, i'd just pour a gallon of milk into a big jar and come back the next day
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Apr 12, 2024 16:18
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Huh I've never even heard of mesophilic yogurts
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Apr 12, 2024 16:19
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His Divine Shadow posted:I've never made yogurt but I have made Viili. It's very easy just start from a store bought cup. I have a bunch of reusable glass cups with their own glass lids. If I had any idea where I could get a starter culture for this locally I'd give it a shot. I'll have to look at some of the specialty grocery stores in my city!
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Apr 12, 2024 16:31
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My thermapen finally gave up the ghost after 10 years of faithful service. I suspect hand washing it might’ve done it. It was a splash-proof model, but I figured a hand wash couldn’t hurt. Maybe I was wrong. Anyways what’s the recommended model I should replace it with? I see a new one called The One that claims a one second read time Edit: looks like they’re doing a discount that makes it cheaper than the other models, guess that makes my decision for me Steve Yun fucked around with this message at 05:08 on Apr 15, 2024 |
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Apr 15, 2024 05:01
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Yeah I’m on my third Thermapen One because they keep dying due to hand washing, which you’re supposed to be able to do. To their credit they have replaced them for free twice, so the company still gets my seal of approval. Just don’t let the body of the Thermapen get wet. Wash it with a barely damp sponge or washcloth and limit the battery compartment’s contact with moisture. Otherwise it’s an incredible kitchen tool.
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Apr 15, 2024 07:02
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Would they replace my old one out of warranty?
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Apr 15, 2024 07:04
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Not likely, but you could always try! The ones I’ve had replaced were still within warranty.
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Apr 15, 2024 07:06
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Out of some absurd quantity of luck, I found a working older model Robot Coupe on the sidewalk that someone was trying to get of. It doesn't have face control buttons - just a classic twist to start function. I'm a pretty avid cook, and worked in restaurants for a long time as a sommelier - but my understanding about Robot Coupes' main advantage is durability and power, not necessarily providing additional functionality. Unlessss there's something I'm missing? Can anyone think of anything I could do with it that a normal consumer grade food processor couldn't?
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Apr 15, 2024 20:39
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I think you can set up a robot coupe to chop and spit out into an external bowl, unlike most processors which keep chopping the food until you tell it to stop This allows for uniform pieces
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Apr 15, 2024 20:59
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Skooms posted:Out of some absurd quantity of luck, I found a working older model Robot Coupe on the sidewalk that someone was trying to get of. It doesn't have face control buttons - just a classic twist to start function. Depending on the food processor, maybe knead dough? I know there are a bunch of recipes out there, never tried it myself (I can't bake worth a drat), but apparently it's possible - not sure a Robot Coupe would work for that.
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Apr 15, 2024 22:42
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You can do dough with a regular food processor. It climbs when done and is quick
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Apr 16, 2024 00:11
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Now that I think about it there should be a consumer food chopper that does “chop once and spit out” so you can get uniform onion and carrot dice Closest I’ve seen is an $800 Waring
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Apr 16, 2024 00:14
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You can also do that with a regular food processor with the thing that puts the blade on a disk near the feed, like the cheese shredder.
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Apr 16, 2024 00:16
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Steve Yun posted:Now that I think about it there should be a consumer food chopper that does “chop once and spit out” so you can get uniform onion and carrot dice
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Apr 16, 2024 00:26
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Steve Yun posted:Now that I think about it there should be a consumer food chopper that does “chop once and spit out” so you can get uniform onion and carrot dice No clue what the quality is like. $289 - https://www.amazon.com/Newhai-Commercial-Vegetable-Multifunctional-Automatic/dp/B0CLCNCXFB
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Apr 16, 2024 01:25
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Submarine Sandpaper posted:You can also do that with a regular food processor with the thing that puts the blade on a disk near the feed, like the cheese shredder. Yep
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Apr 16, 2024 01:36
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Steve Yun posted:Now that I think about it there should be a consumer food chopper that does “chop once and spit out” so you can get uniform onion and carrot dice
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Apr 16, 2024 01:59
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That has the same problem of not having a continuous infeed. Gotta dump and reload to do the next chop. No, what you need is one of these.
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Apr 16, 2024 02:23
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