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Oh I have plenty of pressure cookers that I'd like to upgrade to, mainly this fellow but I am specifically looking for a pressure canner that can be used as a cooker. I recall someone previously mentioning in either this thread or the canning one that the All American ones are suitable but I've not seen any in the UK, which is why I ask. Maybe folks are still frosty about independence, I don't know.
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Dec 4, 2021 14:19
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I think it's that our grandmas just put wax on the top of the jam and/or boiled the jars till the lids went pop and pickled everything. "just scrape the mould off it petal" so canners were never really a thing here.
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Dec 4, 2021 14:31
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I was surprised when I studied abroad that in Sweden, my host family (who were Polish, but that's a different story) just kept jam after opening in the cupboard. Madness! Somehow it worked. I know people who would throw out jam left out a day... But there it was regularly used, but weeks.
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Dec 8, 2021 18:10
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The vast amount of sugar in jam prevents the bad stuff from growing.
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Dec 9, 2021 04:40
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droll posted:The vast amount of sugar in jam prevents the bad stuff from growing. Maybe I'm an idiot, but doesn't the bad stuff eat sugar?
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Dec 9, 2021 08:33
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Poldarn posted:Maybe I'm an idiot, but doesn't the bad stuff eat sugar? Small amounts yeah, but iirc sugar is hygroscopic, so it draws water out of nearby substances, which kills bacterial and stuff.
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Dec 9, 2021 09:19
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NPR Journalizard posted:Small amounts yeah, but iirc sugar is hygroscopic, so it draws water out of nearby substances, which kills bacterial and stuff. That's neat, I had no idea.
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Dec 9, 2021 13:14
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Poldarn posted:That's neat, I had no idea. This can be used to advantage like taking a bunch of strawberries, put em in a jar, cover with sugar and wait till it all turns to liquid which you decant off and repeat till the strawberries are shrivelled white things. Add a bunch of vodka to the liquid and then drink.
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Dec 10, 2021 02:32
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NPR Journalizard posted:This can be used to advantage like taking a bunch of strawberries, put em in a jar, cover with sugar and wait till it all turns to liquid which you decant off and repeat till the strawberries are shrivelled white things. Add a bunch of vodka to the liquid and then drink. Or give up and eat the sweetened, softened, strawberries after the first pass. Because macerated strawberries with their juice taste amazing.
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Dec 10, 2021 12:59
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Sir Sidney Poitier posted:Or give up and drink the vodka before the first pass. I agree.
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Dec 10, 2021 14:58
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So I have been looking around trying to find a recipe for my instant pot but so far I have failed so I figured I would ask here. I'm a big fan of the steamed dumplings you can get from a Chinese restaurant and would love to make them at home, but hell if I can find a recipe for them. I've tried making Bao, and while good, it wasn't the same thing. The type that I am talking about are the ones that are round like a bao bun rather than crescent shaped like a pot sticker. Does anyone know of a recipe for these?
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Dec 10, 2021 18:12
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The real trick with a instant pot is to get the right accessories. You want this set which is generic chinese and sold under loads of names https://www.amazon.co.uk/gp/product/B07W98BSKL use the egg thing with the basket on top and it's the exact right height for everything, especially steaming (with the vent open) idk if chicken and Rice: Fresh and Easy Southeast Asian Recipes From a London Kitchen: https://www.amazon.co.uk/gp/product/B01AU5V8MI/ has what you need but I've found it works well with the instant pot.
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Dec 10, 2021 18:29
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jadebullet posted:So I have been looking around trying to find a recipe for my instant pot but so far I have failed so I figured I would ask here. I think your jumping off point should be learning the names of what you want to make. Siu mai, har gow, xiao long bao?
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Dec 11, 2021 18:47
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also you dont need an instant pot to steam anything, just use a normal chinese bamboo steam basket on a wok or any pot that it fits on top of
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Dec 11, 2021 19:43
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droll posted:I think your jumping off point should be learning the names of what you want to make. I finally found the name. Jiaoxi
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Dec 11, 2021 20:56
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I've only seen jiaozi as the crescent ones
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Dec 12, 2021 00:10
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i like nice words
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BraveUlysses posted:also you dont need an instant pot to steam anything, just use a normal chinese bamboo steam basket on a wok or any pot that it fits on top of yeh but the whole point is that this is the pressure cooker thread and the instant pot is included in that 
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Dec 12, 2021 00:30
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you can wrap the dumpling up any shape you like if you’re making them yourself, so if you just want “a dumpling” a pork or shrimp jiaozi recipe should do fine
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Dec 12, 2021 19:44
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i got a new pressure cooker for xmas  santa brought it a day early so i could fill it w/ collards and it did a good job
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Dec 26, 2021 16:19
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I've had my Instant Pot for a few days and I've made chicken twice. Both times I had to do the chicken in multiple layers to accommodate all the pieces, and both times the pieces on the top layer were undercooked when I checked them with a thermometer immediately after releasing the pressure. I realize the heating element is on the bottom, but I was surprised to find a 40F difference within the same pot. Should I just limit everything to one layer, or am I doing something wrong? Quick releasing too early? There are a lot of variables with IP cooking that I'm not used to.
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Dec 28, 2021 01:15
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I'm really confused, if I'm reading this right, I think you are layering when you don't need to layer. What I do is use https://www.amazon.co.uk/gp/product/B07W98BSKL with the liquid* underneath the chicken. If it's a whole chicken, I have the much lower instant pot silicone insert to keep it off the bottom and then have the liquid/veg around the chicken. *If you are making butter chicken you have your sauce underneath, take out the chicken and then use a stick blender to make it smooth, then add butter and the chicken back in.
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Dec 28, 2021 01:31
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Well for example, I made Kenji's chile verde, with a bed of vegetables on the bottom, a layer of chicken thighs on top of that, and then a few extra thighs stacked on top of that layer. After 15 minutes at high pressure, the chicken in the middle was ~185F, but the top layer was reading ~145. I probably should have just stirred everything up before putting the lid on, but I'm used to slow cookers where you're generally advised to have a "protective" layer of vegetables below the meat.
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Dec 28, 2021 02:13
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Oh that's not enough time, the key is the more mass/density there is the longer you need. For example, if you have a baking potato, slice it and spread it out then you are looking at 7 mins on low, leave it for 15 mins and then quick release. If you were to cut it into quarters, then it would be 14 mins on low. For what you did I would do at least 30 mins on high and then let it naturally release. Personally I prefer raising the chicken off the bottom to prevent it sticking and then having the veg round it. e: oddly enough electric pressure cookers can't get the same high level of pressure as your old style pressure cookers so you do have to adust older recipes to add more time learnincurve fucked around with this message at 02:27 on Dec 28, 2021 |
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Dec 28, 2021 02:25
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ok so I was one of the first people to buy an air fryer max and then used it alongside instant pot pressure cookers twice a day until my grandma bought me this for Christmas. It turned up today and trust me when I tell you "holy poo poo this is the future" https://www.amazon.co.uk/gp/product/B09C873WR9?ref=ppx_pt2_dt_b_prod_image&th=1 (smaller, cheaper models are available) The slider thing has pressure cooker, steam and air fryer on the same lid and the lid is hinged. I was ??? on how that would work but they built the air fryer element sturdy enough to take the pressure. It uses the air fryer element alongside the bottom pressure cooker element to get up to pressure faster, it also has an automatic quick pressure release that will scare the poo poo out of you but it beeps fair warning first. The other big thing is that it can use all the air fryer extra vents to release pressure if it needs to so they reworked the tiny valve into basically a pressure up indicator. It feels like a huge leap forward on the instant pot even without the air fryer element, but it's also the first self cleaning air fryer which is huge because you look at what's built up under your air fryer elements once and only once. 
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Jan 5, 2022 16:34
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Is this a good stovetop pressure cooker to get? Or is this better? I've got a Tefal one which I think is 5 litres and I want something larger. There are 'commercial' ones for less money, but they appear to be generic Chinese brands and I don't want to take risks with something that could explode.
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Jan 7, 2022 19:40
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I love my 12Qt Kuhn Rikon stovetop pressure cooker. It is especially awesome for all the things that make my instant pot give the dreaded BURN warning.
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Jan 8, 2022 01:52
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How is the pressure regulator? I've only used my current one where you turn a dial to low or high then turn down the hob. Do you have to adjust the heat to attain the pressure you want with the Kuhn Rikon? Does it seem like it will last forever? If I'm going to spend £200 on a pan of like easy access to replacement gaskets and components that feel solid.
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Jan 8, 2022 12:43
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NPR Journalizard posted:Small amounts yeah, but iirc sugar is hygroscopic, so it draws water out of nearby substances, which kills bacterial and stuff. This is also why using honey to cover wounds was a treatment back in the day as well. The high sugar content in the honey kept microbes without the ability to regulate their environment from being able to colonize the injury.
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Jan 8, 2022 14:29
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Sir Sidney Poitier posted:How is the pressure regulator? I've only used my current one where you turn a dial to low or high then turn down the hob. Do you have to adjust the heat to attain the pressure you want with the Kuhn Rikon? You regulate the pressure by the hob only. There are two lines on the valve to show is you are at low or high pressure. No regulation at all on the pot. It feels like it will outlast at least me if not my kids, really well built. Worth it.
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Jan 9, 2022 07:29
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learnincurve posted:ok so I was one of the first people to buy an air fryer max and then used it alongside instant pot pressure cookers twice a day until my grandma bought me this for Christmas. It turned up today and trust me when I tell you "holy poo poo this is the future" is the lid hard to clean with those coils on it? looks like a pain
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Jan 10, 2022 07:01
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Booyah- posted:is the lid hard to clean with those coils on it? looks like a pain oh air fryer lids are an absolute 100% ball ache I'll never be the one to gloss over that one. People who know what they are doing say they are simple enough to disassemble and clean under though, but I don't have that knowledge and every time I managed to screwdriver scrape a layer of built up crud off of my old one (ceramic layer under the coils) it was "extended it!!! by other 6 months!!!" to my teenagers to absolutely no enthusiasm whatsoever. What you do to clean this is put washing detergent in water and hit the pressure cycle for 5 mins, it's not going to be perfect but compared to the extremely low bar of regular air fryers it's a huge improvement.
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Jan 10, 2022 09:26
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I would not give up the ability to toss the lid of my Instant Pot into the dishwasher for an air fryer function.
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Jan 10, 2022 12:34
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I got this one, loving hell it's a bit of a big beast. In my previous 6L Tefal stovetop cooker I could just about fit two chicken carcasses in but I've just done four with room for at least two more. It does take some getting used to, balancing the hob so it stays at the right pressure, but it's a lot more efficient than my last one too - taking less gas to stay at high pressure, despite twice the volume. Now my only problem is reducing so much stock will take much longer. Edit: And now I'm left with what can only really be described as nearly a litre of hot chicken syrup. Worth it. Sir Sidney Poitier fucked around with this message at 16:06 on Jan 11, 2022 |
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Jan 11, 2022 15:35
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whats the advantage of stovetop over electric?
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Jan 11, 2022 18:05
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That question got me thinking - I can only justify why I wanted stovetop.
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Jan 11, 2022 18:34
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barkbell posted:whats the advantage of stovetop over electric? Stovetop can be larger and are capable of going to a higher pressure level than electric, which means they can cook quicker The downside is safety - electric is idiot proof.
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Jan 11, 2022 18:37
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Sir Sidney Poitier posted:
yes to the first two, with the last one you can get these cold pad things that go on the top of the lid which allows for a faster natural release. Some of them, mine included, have a automatic pressure release which will make you jump out of your bones.
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Jan 11, 2022 18:40
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I primarily use my IP these days but still have a Fagor Duo set that I break out occasionally. Aside from higher pressure, it also gets to pressure more quickly, is larger, and I can run water over the top of it to drop pressure before I do a quick release. Using the smaller pot that came with the set, I can make risotto in 20 minutes (which includes 6 minutes at pressure) with very little babysitting.
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Jan 11, 2022 18:54
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i do honestly miss the running water method, it's much nicer than having steam venting for 5 minutes
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Jan 11, 2022 18:58
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I only discovered at Thanksgiving that putting a towel over the steam vent in my IP is not only a good idea, it's basically a requirement for using it.
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Jan 11, 2022 20:29
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