271–280 of 311 posts
I have never failed to make a tasty meal in mine.
Some enterprising Hacker News-type should source/market a nice sealable silicone lid for the Instant Pot pot. So weird that the company doesn't sell them. I'd buy 3 for my 3 pots. Easy storage in the fridge, all in the same pot, then reheat tomorrow.
this is the exact product you're asking for ("Creates an air-tight and water-tight seal on the Instant Pot stainless steel inner pot.")
Some enterprising Hacker News-type should source/market a nice sealable silicone lid for the Instant Pot pot. So weird that the company doesn't sell them. I'd buy 3 for my 3 pots. Easy storage in the fridge, all in the same pot, then reheat tomorrow.
https://www.amazon.com/Instant-Pot-Silicone-Cover-Models/dp/... this is the exact product you're asking for ("Creates an air-tight and water-tight seal on the Instant Pot stainless steel inner pot.")
- "Lid is too big, not even close to sealing."
- "very loose fit"
- "This cover just rests on top of the Instant Pot liner. I was expecting it to "snap" on, similar to Tupperware, or something. I'm very disappointed."
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I find some basic knife skills to be a huge labor saver. I've had the same decent (ie, not serrated) $25 chef's knife for decades and can plow through basic veg prep in a few minutes. I don't like all the extra gadgets except a peeler. When I factor in setting up and washing some chopping or slicing machine, I'm way faster with just a knife and board. Two things to wash. And the board is also used to hold stuff on it…
Food processors (proper ones, not hand "choppers" and the like - those are nearly pointless) are a terrible replacement for basic knife skills. What they are mostly great at is a few things that are so labor intensive (ever made hummus by hand?) you otherwise might not bother. Also a good time saver for things like pasta dough.
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What's an example of a task you didn't think it was capable of?
Hard or soft boiled eggs -- bonus is that when you pressure cook them, it makes the shell stupid easy to get off (crack a ring around the middle, then pull the shell off). 5mins for hard, 4 mins for softer yolk, 1 min for runny (like for eggs benedict), quick release pressure + put in to an ice bath when done.
Put a little water in a pot (maybe half an inch), cover, bring to a boil, then reduce to low for 7 minutes and you have a perfect hardboiled egg. You should still have a bit of water in the pot when done, but not too much to delay boiling. End to end in about 8 minutes you have a cooked egg!
The boiling is almost instant in a small aluminum pot, unlike bringing my pressure cooker up to temp, and you dont have to depressurize.
Seems cooks illustrated also found these nicer for peeling: https://www.cooksillustrated.com/articles/168-easy-peel-hard...
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I posted the 3 Minute Oatmeal recipe straight from the recipe book that comes with the IP below if you're interested [1]. I too am wondering if the parent was talking about precooked/steamed. The recipe that comes with the IP is definitely steel cut and has that great springy bite to it--almost al dente in a way (or QQ as my Chinese friends might say). And my version is 3 minutes of cook time, but there's several min…
That sounds perfect, actually. I love steel cut for the simple reason that their texture is fantastic and the earthier flavor versus regular oats has more complexity and depth. But stove top usually requires persistent attentiveness to avoid boiling over (first 5 minutes) or burning (remaining 15-20). Your post makes me want to buy an IP to try it out, because a mostly hands off cooking process for something like tha…
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> Nespresso machine I got one of these as a gift and ended up giving it away after realizing how much garbage I was generating from it with those disposable one-use cups. I don't mind the 30 seconds of ritual to enjoy a cup of coffee/espresso.
30 seconds? My machine takes 30 minutes just to heat up. I bought my grinder (Baratza Vario) and machine (an E61 based heat exchanger) in 2012 and they are getting to the end of life. I'm seriously thinking about switching to a Nespresso setup because it's way more convenient and the coffee is still pretty good. We have a k-cup machine at work and it's drinkable, but not great.
That seems strange to me. I got the Nespresso Inissia as a Christmas gift a few months ago and it takes maybe 30-60 seconds to heat up. Then, <30 seconds for every shot of espresso after that.
It appears that Americans have simply re-discovered what the much of the world (Europe+Asia) have known for a long time - pressure cookers are safe and make cooking simpler.
A typical Indian reaction to this story would be, "what's all this fuss about, its a pressure cooker for god's sake, you add the ingredients and you cook."