Slow cookers are a common recommendation to people in YLLS who want to do cooking, but last year I bought an Instant Pot electric pressure cooker, and soon after started recommending those instead. I don't know what the differences are to serious cooks, but as a cooking layman it seems like they're basically slow cookers that aren't slow, and blow up if you're really dumb with them. I've been using it for pretty simple things, like chili, beans, and simple "filler" protein like pulled pork/chicken. Lazy, functional stuff. I'm curious to see what people do with these things that is more creative than salsa chicken and the like. What are some cool things I can do with my pressure cooker that will make me want to spend all my time using it instead of working out and playing War Thunder?
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# ? Mar 4, 2015 22:49 |
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# ? May 11, 2024 16:47 |
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A neat trick I recently learned is doing soft- or hard-boiled eggs in a pressure cooker. With the run-up time of an electric cooker it doesn't really save any cooking time, but it makes the eggs way easier to peel. I'll never do deviled eggs on the stove top again. Off-forums link. There's a thread somewhere around here with particulars as well, but I don't have it bookmarked. There's also near-instant vegetable caramelization, which makes things like French onion soup much faster without losing flavor.
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# ? Mar 4, 2015 23:03 |
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Risotto! I'll see if I can dig up my old writeup. Also, baby potatoes come out buttery smooth with a pop to the skin in only three minutes. And dulce de leche
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# ? Mar 5, 2015 01:21 |
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Mostly I use it to cook beans. I can decide I want hummus and cook up dried chickpeas in about an hour, no overnight soaking necessary. That's super convenient. One nice thing you can do if you have a tray or whatever is put a head of cabbage and some red potatoes in there, then cook for a very short period of time (basically a minute or two after it comes up to pressure). Bam - instant cabbage and potatoes ready for eating along with some corned beef. Modernist Cuisine's Caramlized Carrot Soup is delicious and easy as hell.
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# ? Mar 5, 2015 06:48 |
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I love the idea of pressure cookers, but every time I think about buying one I see a picture of someone's pressure cooker lid blown through the ceiling and I think "Maybe I won't do that." I have no idea if this fear is reasonable but it seems to come up a lot.
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# ? Mar 5, 2015 15:41 |
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If you're concerned, buy an electric pressure cooker. They're nearly impossible to gently caress up, and aside from a slightly longer heat-up time work just like a stove top model.
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# ? Mar 5, 2015 15:51 |
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guppy posted:I love the idea of pressure cookers, but every time I think about buying one I see a picture of someone's pressure cooker lid blown through the ceiling and I think "Maybe I won't do that." I have no idea if this fear is reasonable but it seems to come up a lot.
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# ? Mar 5, 2015 16:12 |
I'll give the eggs a try now. My cooker doesn't have a low pressure setting (the Duo line does, but mine's the regular) so hopefully the high pressure doesn't crack them. The soup dealie sounds like it would own hard with sweet potatoes. I'll give that a go in the next day or so. guppy posted:I love the idea of pressure cookers, but every time I think about buying one I see a picture of someone's pressure cooker lid blown through the ceiling and I think "Maybe I won't do that." I have no idea if this fear is reasonable but it seems to come up a lot. Like Bart said, get an electric one. The only way to screw it up is to do something that the manual warns you a hundred times not to do, like use it for frying or force it open when it's pressurized by pushing down the little locking nub with a chopstick while it's shooting hot steam into your fingers, which is a dumb idea anyway. Even stovetop ones have redundant safety features that make it hard to explode your kitchen unless you are reaaaaallllly dumb. Shine fucked around with this message at 18:27 on Mar 5, 2015 |
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# ? Mar 5, 2015 18:19 |
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If you have a big pressure cooker, you can actually cook multiple things at once by stacking up stuff in stainless steel bowls. I think dino. was the one who taught me that. I have a big 10qt cooker and it's neat cooking 4 different things in there at once.
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# ? Mar 5, 2015 19:41 |
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While this recipe is really easy and not fancy, it's also really delicious, and makes great leftovers for work over the next few days. I've usually add ginger, and I've added squash to it too, and you could throw in a lot of other vegetables. Add peppers if you want more spice, etc. http://www.seriouseats.com/recipes/2012/05/colombian-chicken-stew-with-potatoes-tomato-onion-recipe.html Kalista fucked around with this message at 20:37 on Mar 5, 2015 |
# ? Mar 5, 2015 20:31 |
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guppy posted:I love the idea of pressure cookers, but every time I think about buying one I see a picture of someone's pressure cooker lid blown through the ceiling and I think "Maybe I won't do that." I have no idea if this fear is reasonable but it seems to come up a lot. That doesnt really happen anymore. I purposely overheated an older one to the busting point, and all that went was the gasket. They don't really explode, explode anymore.
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# ? Mar 5, 2015 23:23 |
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I made about 6 quarts of delicious soup tonight in my Fagor duo. This recipe: http://themerlinmenu.blogspot.com/2009/10/sweet-potato-carrot-soup.html I doubled it to have enough to share at work tomorrow, used vegetable broth and olive oil instead of chicken stock and butter to make it vegan, and added fresh ginger (minced) instead of powdered. I put in a touch too much cayenne and it came out spicier than expected, so I put in a can of coconut milk I had on hand which toned it down nicely. Very good! (It's great as written too, just needed vegan to share) Sunday I made these short ribs, served over right with some baby bok choy on the side: https://www.cooksillustrated.com/recipes/7539-pressure-cooker-asian-style-boneless-beef-short-ribs I make chicken stock probably once a month, it's simple as hell and done in an hour start to finish. I've made this goulash twice now, definitely spring for the high-quality beef. I bought a nice piece of chuck roast from the butcher counter and had them trim and chop it into 1.5" pieces for me, rather than buying sad pre-cut "stew meat". http://www.mykitchenintherockies.com/2013/02/24/german-beef-goulash/ Served over spatzle. I love my pressure cooker.
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# ? Mar 6, 2015 03:51 |
I made caramelized carrot soup today and it was hella good! I'm gonna try it with sweet potatoes next time. Sweet potatoes are the poo poo.EVG posted:Sunday I made these short ribs, served over right with some baby bok choy on the side: https://www.cooksillustrated.com/recipes/7539-pressure-cooker-asian-style-boneless-beef-short-ribs That'll probably be next.
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# ? Mar 7, 2015 05:27 |
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Butch Cassidy posted:Risotto! I'll see if I can dig up my old writeup. Also, baby potatoes come out buttery smooth with a pop to the skin in only three minutes. And dulce de leche I also dont have a recipe, but I have to agree with this. I tried to mimic the butternut squash risotto from fresh n easy and was surprised at how easy and close I got. My cooker is ancient, seals with a twist of the lid and has a manufactured hole(stem?) in the top of the lid. The worst thing ive done is epically fail at making some gajar halwa in it. I forgot to turn off the heat once steam started escaping and in the process burned sugary carrots and condensed milk onto the bottom of the cooker. Im still trying to clean it, I've got a stubborn patch left after soaking for a month, boiling and scraping with coke, and lots of harsh language. I'll get it clean someday.
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# ? Mar 8, 2015 02:28 |
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UPDATE! I do have the recipe for the risotto, well I have the ingredients, just sautee the onions and whatnot in the cooker then clamp down the lid, start steaming, KILL heat and let cook for 30min.
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# ? Mar 8, 2015 08:34 |
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Is there a reason why you didn't just copy/paste that? Oh, this bolognese was AMAZING. http://www.hippressurecooking.com/traditional-bolognese-sauce-in-half-the-time/
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# ? Mar 8, 2015 18:12 |
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EVG posted:Is there a reason why you didn't just copy/paste that? It was a shopping list
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# ? Mar 9, 2015 00:59 |
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I use my pressure cooker for stock and quick cooking meat dishes mainly. Braised lamb shank on a Monday night after work? Why not, done in 45.
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# ? Mar 10, 2015 02:38 |
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Butch Cassidy posted:Risotto! I'll see if I can dig up my old writeup. I keep it bookmarked, actually, just made it for dinner yesterday. Here you go!
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# ? Mar 13, 2015 07:09 |
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That recipe above has a 4:1 ratio of stock to rice which is kind of ridiculous. I do it like Butch Cassidy's linked thread, 2:1. Really all you need to know for pressure cooked risotto is 2:1 stock to rice, and 6 minute cook time. Everything else can be personalized/improvised.
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# ? Mar 14, 2015 14:48 |
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Perhaps not a-typical, but delicious and simple nonetheless: 3-4 pounds second-cut beef brisket 1 cup of freshly made coffee 1/4 cup dark brown sugar 12 ounces of your favorite BBQ sauce Blend/mix these together - stew your brisket in the crock-pot for 8 hours on low minimum, serve on toasted onion brioche rolls.
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# ? Mar 14, 2015 19:01 |
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Thunder Moose posted:Perhaps not a-typical, but delicious and simple nonetheless: I am trying to wrap my head around this one. What, if any, was the texture of the beef? Was it cut up before cooking or just fell apart during?
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# ? Mar 17, 2015 03:53 |
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Ultimate Mango posted:I am trying to wrap my head around this one. What, if any, was the texture of the beef? Was it cut up before cooking or just fell apart during? That's the half assed alternative to smoked pork/beef. It works pretty well with chicken thighs though!
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# ? Mar 17, 2015 04:06 |
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BLARGHLE posted:That's the half assed alternative to smoked pork/beef. It works pretty well with chicken thighs though! To clarify: it was the eight hours under pressure that confused me.
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# ? Mar 17, 2015 04:19 |
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Ultimate Mango posted:To clarify: it was the eight hours under pressure that confused me. Eight hours in a crock pot. But the recipe could easily work in a pressure cooker much more quickly.
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# ? Mar 17, 2015 05:27 |
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I have a pressure cooker set that I love, same lid fits a bigger and smaller pot. I use the big pot for soups and big braises and the smaller if doing just a pound of beans or if I'm breaking down a chicken I immediately throw the carcass into the PC to make stock since it's so quick. I know you can just cook smaller amounts of things in the bigger pot but my sink is not very big so clean up is a lot easier with the smaller pot. It's also a nice pot in itself in a size I didn't already have so I use it for just regular non-PC cooking too. It usually is $250-299 on amazon but just dropped to ~$206 so for anyone who was wanting to get a PC but hadn't yet, this is a good deal if you were looking to get one of the nicer ones. The WMF brand is comparable to Kuhn Rikon. http://www.amazon.com/WMF-Perfect-Stainless-Pressure-Interchangeable/dp/B005EQK3IE
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# ? Apr 28, 2015 15:58 |
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mich posted:I have a pressure cooker set that I love, same lid fits a bigger and smaller pot. I use the big pot for soups and big braises and the smaller if doing just a pound of beans or if I'm breaking down a chicken I immediately throw the carcass into the PC to make stock since it's so quick. I know you can just cook smaller amounts of things in the bigger pot but my sink is not very big so clean up is a lot easier with the smaller pot. It's also a nice pot in itself in a size I didn't already have so I use it for just regular non-PC cooking too. It usually is $250-299 on amazon but just dropped to ~$206 so for anyone who was wanting to get a PC but hadn't yet, this is a good deal if you were looking to get one of the nicer ones. The WMF brand is comparable to Kuhn Rikon. I have a similar setup with the Fagor Duo (large pot, small pot, lid that works on both) and it also came with a normal glass lid it you want to use it as a pot, and a steamer insert I've never used. $150, and I'm very happy with it. http://www.amazon.com/Fagor-Combi-5...words=fagor+duo
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# ? Apr 28, 2015 16:13 |
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So I have this steel pressure cooker from, like, the 1940's or 50's that my grandmother used for canning. Hasn't been put to the test in about 15 years at this point however. On a scale of 1 to Dead, how likely do you think it is to explode?
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# ? Aug 17, 2015 19:56 |
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Rime posted:So I have this steel pressure cooker from, like, the 1940's or 50's that my grandmother used for canning. Hasn't been put to the test in about 15 years at this point however. I'm not an expert, but you will almost certainly need to at least replace the sealing ring. Beyond that, I would think that if it isn't rusting or otherwise structurally compromised, it will likely be fine, if lacking modern safety features and thus possibly requiring you to be a bit more careful to follow proper safety procedures yourself.
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# ? Aug 17, 2015 20:17 |
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Bye Grandma
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# ? Aug 25, 2015 01:42 |
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Ummmmm
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# ? Aug 25, 2015 05:04 |
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loll finally thread delivers
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# ? Aug 25, 2015 05:35 |
toplitzin posted:Bye Grandma Good lord.
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# ? Aug 25, 2015 09:42 |
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I got an Instant Pot and made carnitas in it on a weeknight. It took an hour. I am in love. Then this weekend I made chicken stock with a bunch of frozen carcasses and wings I had in the freezer. I didn't even need to thaw them.
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# ? Dec 5, 2016 00:36 |
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I've got an Instant Pot that I've used a couple times. I remember the manual said it's usually recommended to let it cool down for like 15 minutes before releasing the pressure valve, but I feel like most of the recipes I've seen don't factor the extra time into the cooking time. What do goons with pressure cookers recommend? If you release the pressure right away, do you put a towel or something over the valve so you're not filling your kitchen cabinets with steam?
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# ? Dec 19, 2016 16:46 |
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Peep Jerky posted:I've got an Instant Pot that I've used a couple times. I remember the manual said it's usually recommended to let it cool down for like 15 minutes before releasing the pressure valve, but I feel like most of the recipes I've seen don't factor the extra time into the cooking time. What do goons with pressure cookers recommend? If you release the pressure right away, do you put a towel or something over the valve so you're not filling your kitchen cabinets with steam? When I use the quick release, I put the cooker on a trivet on the kitchen island so it's away from under the cabinets. If you don't have an island, you can just put it on a chair in the middle of the room or something, or even outside. Alternately, you can just put it in the sink and run cold water over it until the pressure drops. Much quicker and no steam to release. This may affect your cooking times slightly, since it prevents any residual-heat cooking called for in some recipes.
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# ? Dec 19, 2016 17:43 |
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The Midniter posted:When I use the quick release, I put the cooker on a trivet on the kitchen island so it's away from under the cabinets. If you don't have an island, you can just put it on a chair in the middle of the room or something, or even outside. Do not do this with an Instant Pot. It's electric. I have had success with putting a damp cool towel over the lid during the cooldown phase. It makes it pretty fast to depressurize, without the shock of the quick release. And when I do eventually press the release valve, the towel catches most of the steam.
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# ? Dec 19, 2016 21:39 |
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Neon Noodle posted:Do not do this with an Instant Pot. It's electric. Whoops, I forgot about that fact in my response. Yeaaaaah...don't do that with an electric pressure cooker. My bad.
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# ? Dec 19, 2016 21:55 |
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Received a Farberware 7-in-1 for Christmas. Seems to do okay but I can't find any reference for water:rice ratio to use the rice setting. The obvious answer is to use my rice cooker or stove but it's the principle of the thing. Anyone happen to know a proper ratio? I was initially underwhelmed with the gift but the delay function is actually pretty handy and it does save a bit on the gas bill. Will likely keep the bulky thing and run it into the ground. It will also be more comfortable for me to let the kids learn on. No carrying the boiling bomb to the sink for a quick release.
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# ? Jan 7, 2017 14:04 |
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# ? May 11, 2024 16:47 |
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Got yo pressure cooker action right here: https://www.youtube.com/watch?v=yWOcb049MxE Pressure Cooker Chili video will be up in the next day or two!
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# ? Jan 25, 2017 09:05 |