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The instant pot can also function as a slow cooker, you can sear in it, make yogurt, a couple other things.
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Jul 14, 2017 07:19
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i like nice words
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I assume it is just a well-marketed example? I have had a combo pressure/slow/rice cooker for like a decade now.
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Jul 14, 2017 15:04
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I think the sauté mode is also considered valuable.
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Jul 14, 2017 15:05
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Mine does that too, if you have the patience for it. It is a p useful gadget, but I had no idea they were uncommon enough for this new one to become a trend. I mostly use mine to cook beans these days but when we first got it we used it all the time.
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Jul 14, 2017 15:14
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I got my prime day-purchased instant pot yesterday and made smoky bbq beans in about 90 minutes. They were delicious. I saved about 5 hours and the pot was much easier to clean. Perhaps the best thing is that I didn't scorch the drat bottom of the pot as I frequently do with my stove top pressure cooker. Wins all around.
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Jul 14, 2017 15:22
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bongwizzard posted:I assume it is just a well-marketed example? I have had a combo pressure/slow/rice cooker for like a decade now. The IP is not a new idea, it's just particularly well designed and implemented. It almost lives up to the hype. Also, this: Glambags posted:much easier to clean
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Jul 14, 2017 15:39
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I have a now decade old electric that I absolutely despise compared to my KR 8qt. I'm assuming the IP gets to temp faster and is less finicky with safety shut offs.
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Jul 14, 2017 15:46
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Squashy Nipples posted:The IP is not a new idea, it's just particularly well designed and implemented. It almost lives up to the hype. Intreating. Mine makes no-soak beans acceptably well, but not near as good as an overnight soak then slow cook on the stove. Has anyone done dry beans in their instant pot ?
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Jul 14, 2017 15:56
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About 3 posts up good buddy
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Jul 14, 2017 15:58
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bongwizzard posted:Intreating. Mine makes no-soak beans acceptably well, but not near as good as an overnight soak then slow cook on the stove. Has anyone done dry beans in their instant pot ? Yeah, I'll chuck dry black beans into a pot with some chicken thighs, a bit of stock, and flavoring poo poo to make quinoa bowl filling for lunches. I've never eaten beans very often but they come out tasting just fine to me.
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Jul 14, 2017 18:08
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bongwizzard posted:Intreating. Mine makes no-soak beans acceptably well, but not near as good as an overnight soak then slow cook on the stove. Has anyone done dry beans in their instant pot ? I'd agree with that, the texture isn't as good with no soak and I sometimes get lots of beans that split open. I've been doing a 1-hour quick soak (bring beans and water almost to a boil, take off heat, and cover) before pressure cooking and I like those better.
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Jul 14, 2017 18:15
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Scott808 posted:I'm pretty sure both are standard 3 ply (stainless-aluminum-stainless) material, but the MultiClad series is made in China and the French Classic is French made. MultiClad also has rolled/flared pouring rims and the French Classics are straight on the rim; compare the rims of the saucepans from the different lines and you should see the difference in shape. The standard All Clad Tri-Ply and MC2 series also lack the pouring rims on the sauce pans. Thanks for the breakdown, I'm probably going to stick with the MC2s. They're cheaper and if the performance is the same (or marginally inferior), I don't think I'll notice. Sucks that the MC2 don't have the pouring rims.
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Jul 14, 2017 18:57
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So does the Instant Pot allow for the removal 100% of another device? I'd never ditch my Zoji rice cooker. But would I EVER need a crockpot anymore, for example?
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Jul 14, 2017 21:31
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I had been planning for the instant pot to replace my crock pot, but once I got it I couldn't do it. The instant pot is too small for a crock pot for me (ymmv, I just cook for myself but I like leftovers).
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Jul 14, 2017 22:11
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got some amazon bux so i finally pulled the trigger on this, an upgrade from my chipping warped 4qt nonstick:https://www.amazon.com/gp/product/B00421AYK4 a bit larger but im sure ill adapt 
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Jul 18, 2017 00:05
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Is there such a thing as a liquid nitrogen gun? I'm imagining cooling the surface of a sous vide steak enough to minimize over cooking when searing. I know negative griddles exist but im imagining a torch that sprays liquid nitrogen like doctor freeze. Also i am likely crazy and this is one of my dumber ideas which is saying something.
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Jul 20, 2017 02:17
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Jay Carney posted:Is there such a thing as a liquid nitrogen gun? I'm imagining cooling the surface of a sous vide steak enough to minimize over cooking when searing. I know negative griddles exist but im imagining a torch that sprays liquid nitrogen like doctor freeze. Assuming you are searing at high heat, and also assuming you salt the meat before putting it in the sous vide, it would be incredibly difficult to to raise the temperature so much so that it overcooks. If you leave it on the skillet too long, yes it will over cook. Also, if this is something that does keep happening to you, then just lower the temp on the sous vide by a few degrees.
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Jul 20, 2017 03:44
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Jay Carney posted:Is there such a thing as a liquid nitrogen gun? I'm imagining cooling the surface of a sous vide steak enough to minimize over cooking when searing. I know negative griddles exist but im imagining a torch that sprays liquid nitrogen like doctor freeze. As swickles says, you're unlikely to overcook a s-v steak by searing it if you're searing properly. No idea what the comment about salt is supposed to mean though. If you're really worried about it just using an ice bath is going to be more than sufficient unless your tolerances are so tight you're titrating individual steak molecules or some poo poo.
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Jul 20, 2017 04:07
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SubG posted:Spraying liquid nitrogen around a room is a good way to painlessly commit suicide but a pretty bad way to cool down a steak. Salting for a long time draws water out of the top layers of cells, so when it hits the hot pan most of the heat goes to evaporating that liquid (assuming you don't pat it dry) and then to searing the dehydrated flesh, creating a slight thermal barrier. The difference between those two is mostly a theoretical one I imagine and it would be difficult to definitively prove in any case. Also, trying to cool a steak by ice bath, liquid nitrogen, etc. will like give you a steak cooked to a temperature, but is no longer at that temp. I guess if you wanted to make some rare roast beef and make it into cold cuts right away that would be a reason.
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Jul 20, 2017 04:21
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SubG posted:Spraying liquid nitrogen around a room is a good way to painlessly commit suicide but a pretty bad way to cool down a steak. The top bit is incorrect, it's very difficult to hurt yourself with LN2 via suffocation even in a closed room. I agree that just searing in a pan should be fine.
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Jul 20, 2017 04:24
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swickles posted:Salting for a long time draws water out of the top layers of cells, so when it hits the hot pan most of the heat goes to evaporating that liquid (assuming you don't pat it dry) and then to searing the dehydrated flesh, creating a slight thermal barrier. The difference between those two is mostly a theoretical one I imagine and it would be difficult to definitively prove in any case. I mean by all means salt a slab of protein before doing it in the puddle machine. But to within rounding error it's really not going to have any effect on the quality of a subsequent sear. The same is not necessarily true for veg, which can benefit from brining before searing or stir-frying. It's a lot easier to get a good char on eggplant, for example, if it's been brined than if it hasn't. But meat doesn't really behave like eggplant. AVeryLargeRadish posted:The top bit is incorrect, it's very difficult to hurt yourself with LN2 via suffocation even in a closed room.
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Jul 20, 2017 08:28
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What about liquid oxygen, then? Pretty hard to kill yourself with an oxygen overdose, and it's even colder than liquid nitrogen.
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Jul 20, 2017 08:30
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SymmetryrtemmyS posted:What about liquid oxygen, then? Pretty hard to kill yourself with an oxygen overdose, and it's even colder than liquid nitrogen. Oxygen at any significant concentration is incredibly flammable, messing with that stuff anywhere near a stove and just in general is very dangerous.
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Jul 20, 2017 08:37
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SymmetryrtemmyS posted:What about liquid oxygen, then? Pretty hard to kill yourself with an oxygen overdose, and it's even colder than liquid nitrogen. 1) Soak steak in LO2. 2) Apply open flame to sear.* 3) Pick chunks of charred meat off walls, face, etc. 4) Enjoy! * Please wear a bomb disposal/armored UEO suit while performing this step.
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Jul 20, 2017 08:49
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SubG posted:Nah, it's a real-world cause of accidental death. I mean if you're trying to cool a steak you're probably not going to have more that like a litre around and if the area's well-ventilated and you don't have any pets or small children breathing near the floor the risk is probably small. But like 10 L dewars of LN are things that actually kill people who get careless. He was asking about a theoretical liquid nitrogen gun, which is presumably controlled and also not 10L and therefore not a huge danger. There are plenty of ice cream shops that use liquid nitrogen in dewars much larger than 10L pumped out through faucets and they do just fine without killing people Steve Yun fucked around with this message at 08:52 on Jul 20, 2017 |
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Jul 20, 2017 08:49
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Steve Yun posted:He was asking about a theoretical liquid nitrogen gun, which is presumably controlled and also not 10L and therefore not a huge danger. loving around with liquid nitrogen is something that can result in serious injury or death. There are lots of things in the kitchen that that's true of---boiling water, sharp poo poo, and so on. But most people have many years of experience around hot things and pointy things and as a result generally have a pretty good intuition about what is and isn't dangerous. Liquid nitrogen really isn't one of those things. It can, and routinely is, handled safely. But it also can, and regularly does, cause injury or death. Perhaps I am misinterpreting Jay Carney's level of experience with the stuff, but if someone asks about spraying liquid nitrogen around like Mr. Freeze I assume they probably don't really have a solid grasp on the potential risks.
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Jul 20, 2017 09:14
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Jay is not in danger of getting his hands on a liquid nitrogen gun anytime soon, no need to be hyperbolic
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Jul 20, 2017 09:22
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Steve Yun posted:Jay is not in danger of getting his hands on a liquid nitrogen gun anytime soon, no need to be hyperbolic Yes. The answer is yes.
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Jul 20, 2017 09:33
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He asked if there was a liquid nitrogen gun You came in saying that he would suffocate himself. Radish pointed out that suffocation from liquid nitrogen is highly unlikely, rightly so because  Then you started inserting other dangers of liquid nitrogen into the argument, such as contact hazards, which were not what Radish was contending. Radish also said LN would be unnecessary because searing in a pan would be sufficient, which I think we all agree with.
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Jul 20, 2017 09:43
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Steve Yun posted:You came in saying that he would suffocate himself.
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Jul 20, 2017 10:37
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SubG posted:That's not what I said, but whatever. Since I'm apparently having trouble making myself clear: I am not saying using LN is inherently deadly or anything like that. I am saying that LN is dangerous and if you don't know how to handle it you probably shouldn't. You said: SubG posted:Spraying liquid nitrogen around a room is a good way to painlessly commit suicide but a pretty bad way to cool down a steak. As far as I know the only painless suicide via LN2 is nitrogen asphyxiation. I do agree that there are risks associated with handling LN2 and that anyone interested in its use should educate themselves on the risks associated with its use.
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Jul 20, 2017 13:17
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I may have been a lot to very stoned when I asked that no need to fight fellas! I also forgot ice baths exist 
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Jul 20, 2017 15:55
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AVeryLargeRadish posted:You said:
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Jul 20, 2017 19:26
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SubG posted:Allow me to rephrase: beep boop i am a robot begin transmission liquid nitrogen is potentially dangerous repeat liquid nitrogen is potentially dangerous end transmission from the humourless pedantically correct tone policed gws robot beep boop. But please, tell us how you really feel. 
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Jul 20, 2017 19:51
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I have a comal brought over form Mexico. It had a lot of crud on it and since I was stripping a couple of cast iron skillets in the self cleaning oven, figured I would put it there and see. However, it came out looking like this (after cleaning it with soapy water too): http://imgur.com/a/q7GIy Is it salvageable? I am thinking I would have to remove the gray material (what is it?) to expose all the iron, then season as I would a cast iron skillet? Or is this entirely different?
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Jul 21, 2017 00:33
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rgocs posted:I have a comal brought over form Mexico. It had a lot of crud on it and since I was stripping a couple of cast iron skillets in the self cleaning oven, figured I would put it there and see. However, it came out looking like this (after cleaning it with soapy water too): http://imgur.com/a/q7GIy That looks like rust has eaten its way through the seasoning, I'd try Bar Keepers Friend, steel wool and elbow grease. Whether it's salvageable or not depends on how far the rust has penetrated.
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Jul 21, 2017 02:42
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Does a magnet stick to it?
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Jul 21, 2017 02:43
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AVeryLargeRadish posted:That looks like rust has eaten its way through the seasoning, I'd try Bar Keepers Friend, steel wool and elbow grease. Whether it's salvageable or not depends on how far the rust has penetrated. Steve Yun posted:Does a magnet stick to it?
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Jul 21, 2017 02:52
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Should be re-seasonable, although if it's carbon steel it might take a little extra effort.
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Jul 21, 2017 18:36
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http://www.modernistpantry.com/spinzall.html If you're in the market for a centrifuge, it looks like Booker and Dax has a few extra spinzalls at the discount $800 price if you preorder in the next week.
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Jul 21, 2017 18:39
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