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Unless I'm misunderstanding, that's to be expected. You don't need the lid on to saute. [edit: Sounds like I am misunderstanding and you were sautéing the onions and then went to pressure cook. Nevermind!]
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Jul 2, 2021 16:11
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Yeah sorry, not very clear! Manual pressure cook mode, but just using the heat up time to saute. But it began counting down without the lid on, let alone actually being up to pressure. I'm guessing some debris in one of the sensors, or just a dead controller/sensor.
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Jul 2, 2021 19:00
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What's the consensus on the air fryer lid (for a standard 6qt IP duo)? We do not have AC in our kitchen, so we're trying to use the IP more during the summer since it contains its heat more than the stove/oven. I was wondering if the air fryer lid would open up a lot more recipes or if it's just a flashy toy that doesn't really have too many applications.
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Jul 3, 2021 17:08
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Some people love it but bear in mind the cooking volume is pretty small, especially in a 6qt. Wirecutter has a review of the 8qt combo unit but the add-on lid probably performs similarly. They think the lid is probably more useful for crisping up the tops of dishes or browning cuts of meat that have been cooked using the pressure cooker.
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Jul 3, 2021 17:16
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I have it on the 8 qt. My take is that it's simply okay. I think it's a lot more of a pain to use than other air fryers and it probably doesn't work as well. If you have the space, I'd get a dedicated air fryer. If not, its probably worth getting. Just keep in mind that the kid itself is also fairly big and bulky.
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Jul 3, 2021 17:33
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If I had the money I'd get a good fan forced convection oven in my wall/range, replacing the not-fan-forced convection oven in my wall/range. Not another device that takes up cupboard storage.
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Jul 4, 2021 01:56
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They're quite different in practice - we've got a couple convection ovens in the wall (I don't think you can really get anything that's not convection anymore over here? There might be a few), but we still use the air fryer for chips and wings as its much faster and the tiny volume makes for greater crispness.
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Jul 6, 2021 22:56
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pim01 posted:They're quite different in practice - we've got a couple convection ovens in the wall (I don't think you can really get anything that's not convection anymore over here? There might be a few), but we still use the air fryer for chips and wings as its much faster and the tiny volume makes for greater crispness. For what it's worth, I have never rented an apartment that had a convection/fan forced oven but I'm poor and have only lived in cheap old places. I dream about central air, convection and double/triple pane windows.
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Jul 7, 2021 03:57
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Does anybody have experience making bowl-steamed pork belly in a pressure cooker? I have a bunch of ya cai and a bunch of pork belly but I'd rather not run the stove for two hours right now if I can avoid it. Can I just stick a bowl on the steamer rack over some water and come back in 30 minutes or is it more complicated than that? I have the Instant Pot with a Steam button if that matters. Trip report: Followed the initial steps from the Fuchsia Dunlop/Serious Eats recipe and then cooked it in the IP using the Steam setting at high pressure for 30 minutes and a natural release (the cook time I'd normally use for braised pork belly). The texture of the meat was tender but still intact in a way you wouldn't get from a normal braise. Rinsing the ya cai first probably would've been a good idea because it's pretty salty when used in this kind of quantity but otherwise I was very happy with how the big pile of funky, fatty pork turned out. lavaca fucked around with this message at 06:21 on Jul 12, 2021 |
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Jul 11, 2021 23:54
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Stolen from TGO, apparently popcorn cannons are a thing. https://www.youtube.com/watch?v=Ta5jh9VglDw
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Jul 12, 2021 07:51
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Bit of a necro, I have the insta pot duo 6l, the ninja air fryer max and the higher end instant pot. The duo has a non stick inner basket that in theory turns it into a small size air fryer, 5 chicken legs to the ninja’s full 1kg. The duo’s trivet is too high and too small. In reality to air fry a chicken you would buy one of the stainless steel trivet and basket sets from China or the insta pot silicon set and ignore the inner basket.
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Aug 25, 2021 13:11
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I have an old Mirro 12qt stovetop PC but its gasket is stretched out and hard to get to seal anymore, and they don't exist anymore. The third party company that used to make new gaskets for them stopped making them and all of those gaskets are gone; I bought one on ebay, the only place it was supposedly in stock, and what they sent me was totally wrong. Any suggestions? Am I just out a pressure cooker? ... and any recommendations for a new 12-16qt stovetop PC that will work on induction? I mostly use it for chicken stock; once or twice a year I make two full pots of stock, most of which gets boiled down to 1/3 and frozen into knockoff demiglace cubes that i throw into savory things or just use as demi-glace all year. And right now I'm down to like 8 cubes with no resolution to the gasket situation  .
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Sep 18, 2021 18:51
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poverty goat posted:I have an old Mirro 12qt stovetop PC but its gasket is stretched out and hard to get to seal anymore, and they don't exist anymore. The third party company that used to make new gaskets for them stopped making them and all of those gaskets are gone; I bought one on ebay, the only place it was supposedly in stock, and what they sent me was totally wrong. Any suggestions? Am I just out a pressure cooker? I have a this one https://www.kuhnrikon.co.uk/pressure-cookers/duromatic-inox-pressure-cooker-long-handle And I would say it's really good. I use it on an induction hob almost every week.
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Sep 18, 2021 19:02
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Anyone have a good technique or recipe for risotto in an instant pot? It’s the main reason I caved and bought one a few years ago but so far it just comes out like glue.
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Oct 9, 2021 12:51
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I used black rice, it looked “interesting”/dreadful but didn’t do the glob of gloop thing
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Oct 9, 2021 13:49
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blk posted:Anyone have a good technique or recipe for risotto in an instant pot? It’s the main reason I caved and bought one a few years ago but so far it just comes out like glue. What recipes have you tried? So far I like Amy and Jackie's recipes for most instant pot things, they seem to put a lot of effort into making them right. I haven't tried their risotto though. I should. https://www.pressurecookrecipes.com/instant-pot-risotto/ SpannerX fucked around with this message at 15:06 on Oct 9, 2021 |
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Oct 9, 2021 14:51
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I've used this recipe from Kenji and it came out perfect: https://www.seriouseats.com/pressure-cooker-mushroom-risotto-recipe
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Oct 9, 2021 15:20
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couldcareless posted:I've used this recipe from Kenji and it came out perfect: Seconding this.
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Oct 9, 2021 15:37
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the corn risotto recipe on SE is great too https://www.seriouseats.com/pressure-cooker-corn-risotto because you get to make these with the leftovers: https://www.seriouseats.com/elote-corn-risotto-pancake-riselotes-recipe
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Oct 9, 2021 16:19
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NPR Journalizard posted:Seconding this. A hearty third. Goes fantastically with a steak.
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Oct 9, 2021 19:55
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blk posted:Anyone have a good technique or recipe for risotto in an instant pot? It’s the main reason I caved and bought one a few years ago but so far it just comes out like glue. What recipe are you using?
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Oct 10, 2021 10:29
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I use this recipe https://www.seriouseats.com/pressure-cooker-miso-risotto-recipe Which I think is the same essential recipe as the mushroom one posted.
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Oct 10, 2021 10:47
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If I'm making chicken stock which I then reduce to almost nothing, am I better off filling my stovetop pressure cooker to its safe upper limit, or just enough to cover the chicken since I'm going to reduce it anyway? I couldn't figure this one out - on the one hand I'm just going to reduce it afterwards, but on the other hand I didn't know if less water would be less effective at drawing out the chickeny goodness.
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Nov 7, 2021 16:20
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Just cover the chicken. I go 3 hours and then reduce slightly. Pour into ziplock bags and freeze them flat. That way I can snap off what I want when I want.
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Nov 7, 2021 22:29
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Could I get some instant pot recipe site suggestions that use grams and liters instead of units like oz, pound, ounce, gallon and cup?
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Nov 15, 2021 18:28
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https://www.unitconverters.net/volume-converter.html
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Nov 15, 2021 18:32
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i like nice words
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The only thing to watch is fluid ounces vs ounces in weight. It can lead to some problems, though mostly with baking. No, a recipe will not always tell you what you type of ounce it is. Usually a US recipe will be using a fluid ounce measuring cup to do everything with so that's a good starting place, at least. Btw Amy + Jacky recipes use metric measures as well.
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Nov 15, 2021 23:22
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Sininu posted:Could I get some instant pot recipe site suggestions that use grams and liters instead of units like oz, pound, ounce, gallon and cup? I recommend importing it into https://www.paprikaapp.com/ and converting the whole recipe there edit - you can also scale recipes really easily with it
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Nov 24, 2021 09:10
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honestly, cup is the bane of European cook's lives along with stick. Utterly meaningless to us, and I doubt there is a single person on this entire continent who won't immediately close the page on seeing it - like what the blazes is "a cup of squash"??? like you need to know the weight of squash you need to cut up and mash to make a cup in the first place????
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Nov 24, 2021 09:37
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I hate it when a recipe calls for a cup of something that has a wildly inconsistent volume. Especially if it's something like ice cubes that would be mega easy in metric.
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Nov 24, 2021 11:33
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Does anyone know where to get replacement parts for the Duo SV? Instant pot apparently doesn't support the retailer exclusive models at all and I need a new pressure release handle. There's one on amazon that says it fits but not all of the reviews agree with that.
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Nov 24, 2021 18:08
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I frequently make chicken stock in my stovetop pressure cooker. How important is it to pre-cook any vegetables before cooking at pressure? I ask because someone once warned me of the more piquant raw onion or garlic aromas infiltrating the stock if they aren't cooked off beforehand. Is this a valid concern or a waste of time pre-cooking?
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Nov 30, 2021 16:33
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Sir Sidney Poitier posted:I frequently make chicken stock in my stovetop pressure cooker. How important is it to pre-cook any vegetables before cooking at pressure? I ask because someone once warned me of the more piquant raw onion or garlic aromas infiltrating the stock if they aren't cooked off beforehand. Is this a valid concern or a waste of time pre-cooking? I made turkey stock this year and used raw onions/garlic and it was fine, just like last year, however I don't have a comparison of pre-roasting or anything so I can't comment on the relative flavor.
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Nov 30, 2021 18:39
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yeah i've put onions/garlic in a million pressure cooker stocks, it's no big deal not the same flavor as using roasted but only because it lacks the browned notes, not because it's bad
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Nov 30, 2021 18:51
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 SYSTEM MESSAGEREPLACE THOSE OLD-rear end GASKETS My ten-year-old bigass Presto suddenly bowed out at the bottom. Because I'm stuck with a poo poo flattop electric that makes it unusable. They said it was overheated trying to maintain pressure with an old gasket and they wouldn't replace it. (DICKS!) They said that the owners' manual tells you to change the fuckin gasket so suck it. (I had replaced the emergency blowout hole plug thing but not the main gasket because it fuckin seemed fine.
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Dec 2, 2021 15:49
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pr0k posted:
How often did/do you use your cooker? I have a five year old stainless Presto that I use about once a week. The gasket seems to be in fine shape, but the blowout plug is starting to dry out and occasionally falls out during washing and I figure I'll have to replace that sooner or later. May as well do both at the same time. Also I just checked current prices versus how much I paid and it's going for almost double what I paid. Thanks, Obama.
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Dec 2, 2021 16:44
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One thing I love about the All American canner is metal on metal seal, no gasket. Just a new blow out nubbin every year or so.
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Dec 3, 2021 04:08
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The Midniter posted:Also I just checked current prices versus how much I paid and it's going for almost double what I paid. Thanks, Obama. Years ago I paid $10 at an estate sale for my Presto 23 quart canner/cooker. I thought that was a bargain until last year when I scored an All American and a few dozen lids for $5 
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Dec 3, 2021 22:07
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Can anyone recommend a stovetop pressure canner that can also be used for cooking, is of a decent size and, most importantly, is easily available in the UK? Am I asking for something that doesn't exist?
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Dec 4, 2021 08:52
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Sir Sidney Poitier posted:Can anyone recommend a stovetop pressure canner that can also be used for cooking, is of a decent size and, most importantly, is easily available in the UK? Am I asking for something that doesn't exist? John Lewis. Way back in the day it was co-op department stores who had the market on stainless steel stove tops and when they went under the range of pressire cookers available here tanked.
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Dec 4, 2021 12:10
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