Instantpot

[Troonos]

I wasn't convinced, but now I'm thinking of getting one.

You'll love it. There is no better way to reheat meat, and also no better way to cook raw sausages. They end up super plump and juicy, unlike cooking them in the oven or stove. I cooked a quarter of a pork loin (about 6"x6"x4" in it, and it came out totally juicy and tender in about 20 minutes. Chicken wings, steaks, It all comes out perfect. 5/5, would recommend.

 

[Stoneheart]

Is that one of those 2k$ soup makers? they are disgusting and you should not talk to anybody involved with that gift.

nd it came out totally juicy and tender in about 20 minutes. Chicken wings, steaks,

why would you make a steak in a pot? it takes 5 minutes in a pan(+ a bit of resting).
you also can use the butter for potato mush...

 

[Troonos]

Is that one of those 2k$ soup makers? they are disgusting and you should not talk to anybody involved with that gift.


why would you make a steak in a pot? it takes 5 minutes in a pan(+ a bit of resting).
you also can use the butter for potato mush...

It isn't a pot, retard. Maybe read about air fryers before you criticize them.

 

[Stoneheart]

It isn't a pot, retard. Maybe read about air fryers before you criticize them.

Ohh those are cool. I pref deep frying with lard, but thats alot of work.

But i dont understand why you would make steak with an air fryer.
Just get the pan HOT and get all sides brown, takes 5 minutes. Air frying isnt faster and its much harder to control.
Its hard enough to not overcook you steak in a pan. you get distracted for 5 secs and its ruined medium rare crap...

 

[Troonos]

Ohh those are cool. I pref deep frying with lard, but thats alot of work.

But i dont understand why you would make steak with an air fryer.
Just get the pan HOT and get all sides brown, takes 5 minutes. Air frying isnt faster and its much harder to control.
Its hard enough to not overcook you steak in a pan. you get distracted for 5 secs and its ruined medium rare crap...

Because it's faster and comes out perfectly seared on the outside and pink and tender on the inside without having to clean a cast iron pan.

 

[Stoneheart]

Because it's faster and comes out perfectly seared on the outside and pink and tender on the inside without having to clean a cast iron pan.

cleaning cast iron after a steak takes 30s... also it cant be perfectly pink, air fryers dont get hot enough, its borderline Rare at most. you can eat stuff like that, but its disgusting. your steak shouldnt be more than body temperature on the inside or you wasting a good cow for your sick fetish...

 

[Troonos]

cleaning cast iron after a steak takes 30s... also it cant be perfectly pink, air fryers dont get hot enough, its borderline Rare at most. you can eat stuff like that, but its disgusting. your steak shouldnt be more than body temperature on the inside or you wasting a good cow for your sick fetish...

Wrong again. The hottest residential stoves only get up to about 375-400ºF at High. The max temperature on an air fryer is 482ºF, and it's faster because it cooks both sides at once.

 

[Serialmom]

Best thing I ever bought. I bake cakes in that fucker. I bought all the extra accessories to cook different things.

 

[Stoneheart]

Wrong again. The hottest residential stoves only get up to about 375-400ºF at High. The max temperature on an air fryer is 482ºF, and it's faster because it cooks both sides at once.

your fryer doesnt get hot enough in the time you need it. your pan is at max and pretty much stays at max.
and cooking both sides makes it worse. you dont wanna cook you steak, you want it to make short contact with a hot surface to get browning.
there are also more sides to a steak and most of the time you spend is on the short sides to get them brown.
You cant get a thin crust from something that has to heat up. you get disgusting medium rare steaks from that.

It maybe works with frozen steaks since those take a longer.

 

[Troonos]

your fryer doesnt get hot enough in the time you need it. your pan is at max and pretty much stays at max.
and cooking both sides makes it worse. you dont wanna cook you steak, you want it to make short contact with a hot surface to get browning.
there are also more sides to a steak and most of the time you spend is on the short sides to get them brown.
You cant get a thin crust from something that has to heat up. you get disgusting medium rare steaks from that.

It maybe works with frozen steaks since those take a longer.

Never heard of pre-heating?

 

[Stoneheart]

Never heard of pre-heating?

you need alot of thermal mass to pre heat in a decent manner, thats why it works in a cast iron pan but not on some light weight air fryer.

just come clean, you are a fag that things med rare is good.

 

[The Mass Shooter Ron Soye]

Dox your steak. Take the temperature, cut in half, photograph.

 

[Titos]

They're absolutely great for making Pho or any kind of asian soup/stew that requires tons of time normally. Can make a big ass pot of Pho in like 2 hours instead of the normal 12 or whatever.

 

[Ear]

I find for making stock, the gelatinous bits don't melt so well on pressure cook mode, but an overnight slow cook will give me jelly broth. Any workarounds for this? I like the idea of real stock in 2 hours without meat smells permeating everything in my house.

 

[Jaded Optimist]

I find for making stock, the gelatinous bits don't melt so well on pressure cook mode, but an overnight slow cook will give me jelly broth. Any workarounds for this? I like the idea of real stock in 2 hours without meat smells permeating everything in my house.

I use a combo, 30-45 pressure cook, then an hour on slow cooker mode. I extend the slow cook time as needed because I make stock after work most nights, so an hour is minimum, but I go up to 10 (on lower temp). I also usually bring my liquid up to boiling via the saute setting before putting on the lid and changing it to pressure cook.

 

[Miss Misery]

I fucking love mine and I cook dinner in it several times a week.

This is the best, most consistent IP recipes website I've found: https://www.pressurecookrecipes.com/

Also make hardboiled eggs in it (if you like them). They're perfectly cooked, pillowy soft, and the shells slide off.

Baked potatoes are pretty awesome as well. Whole chickens, tough meats, rice, beans... everything turns out perfectly.

 

[Oh Long Johnson]

I find for making stock, the gelatinous bits don't melt so well on pressure cook mode, but an overnight slow cook will give me jelly broth. Any workarounds for this? I like the idea of real stock in 2 hours without meat smells permeating everything in my house.

Save your wing tips in the freezer and add them in for the normal 2 hour pressure cook. They will increase the richness and help deepen the color, as well as adding a shit ton of collagen to melt into gelatin.

 

[Bees]

It makes great spaghetti no lie. Sauté meat, pour in a big jar of sauce, break your noodles in half and scatter stack them on top, (DO NOT STIR), pour in a jar of water and cook on high for 8 min. Quick release (it will look thin) stir and serve. Sounds really bad but somehow it makes the best fucking spaghetti ever.

 

[HamFan]

The IP was the last thing I ever wanted, but I was gifted one Xmas '19, and immediately fell in love.

I think they call it "instant" because, like the slow cooker, it is very hands off. But, compared to the crock pot, it cooks in a relative instant. Because, otherwise, it's similar to conventional cooking times for many things. Good to know going in.

Rice comes out perfect. Pasta is so easy. I know- pasta is already the easiest thing to cook. But you don't have to wait for the water to boil, watch the pot, stir it, test it. Just dump it in, push the button, and be free cook the rest of your shit. Or let IP cook the whole dish for you. Cheeseburger pasta is the first thing I cooked in mine.

Stocks are excellent, it squeezes out every bit of flavor. Soups come out velvety. Even the easiest, most lazy soups made with canned goods are elevated.

Beans come out great, with no soaking, no planning way ahead. I didn't trust not soaking them, but haven't noticed any digestive problems. In my experience, soaking them makes them too mushy. Which is great, if that's what you're looking for. It makes a very smooth hummus, for example.

Making my own yogurt is a game changer. It saves a ton of money. You can strain it for Greek yogurt, and use the whey in a ton of things (bread is my favorite).

I like to just throw chicken breasts in when I'm too lazy to cook it another way. You can even put them in frozen. The resulting liquid is a very good broth.

Cons- all the fucking beeping. I don't mind the jingle when you remove and replace the lid. But when it's done cooking, it beeps, loudly, ten fucking times. It's excessive. You can turn the sound off, but sometimes I need to know when it's done. I wish it just beeped less.

The biggest drawback is the "foodburnfoodburnfoodburn" notice. When I look at recipes online, I read the comments. If even one person says they experienced the burn notice, I click away. But as I've gotten more experience, I've learned to tell if there is too little liquid/too much starch to cause problems.

And despite going BEEP X10 when done cooking, "food burn" gives you one tiny beep, "sorry, dinner is ruined."

I rarely use it as a slow cooker, but it is handy to saute things in the same pot, and have a timer.

 

[XYZpdq]

did one of those big cheap pork loins and a chuck roast
not at the same time , but they both used a package of aldi onion soup mix as the core liquid

couple of quartered onions and a mess of dehydrated minced onion, fuckload of garlic powder and minced garlic sludge, various seasonings, rosemary on the beef, worstiichirhe with the pork

very good shit for meaty stuff, both ended up reminiscent of saurbraten to the point it's embiggening my drive to investigate the claims that you can skip the "marinate shit for a week" stage with a pressure thingy, and def keeping aldi onion soup mix in mind instead of vegetable stock