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xSauronx said:
got that for christmas. it is AWESOME

1 hour ribs. i prefer them in the smoker, but if you get a hankering for them...ribs.

re kaido: great info. i will have to do some more reading.
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Actually ribs were the first thing I made in it! I agree, smoking them is better, but if you want ribs FAST, it's hard to beat!

It's funny because I love kitchen gadgets & have a huge collection of them (I am very much the opposite of Alton Brown in that regard...I love unitaskers that do one job really really well haha) & had never heard of electric pressure cookers before last year. I think if I had to pick one appliance, this would be it. It does SO MUCH STUFF! :thumbsup:
 
Kaido said:
Same concept: makes it automatic.
*snip*

It's more or less a fast version of a slow cooker thanks to the pressure. The electronics add some convenience features to it...timers, temperatures, high & low pressure set automatically, saute features, Bluetooth features for running custom cooking scripts, etc. More info on the difference between manual & electrics here:

http://www.hippressurecooking.com/the-difference-between-stove-top-and-electric-pressure-cookers/
Click to expand...

i like to consider it an automatic crock-pot time machine.
 
Looks interesting I'll just have to watch things a bit.

vi edit said:
You guys are tearing down my willpower....I don't *need* another kitchen gadget. But these things seem awesome for making some very interesting dishes in silly short amount of time.

It's like you entered a cheat code for cooking. 😛
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Spent enough on the kitchen lately 🙂
 
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vi edit said:
You guys are tearing down my willpower....I don't *need* another kitchen gadget. But these things seem awesome for making some very interesting dishes in silly short amount of time.

It's like you entered a cheat code for cooking. 😛
Click to expand...

I love screwing around with weird cooking ideas & this is great for that...you don't have to wait forever for stuff. There may be stuff that takes more than an hour, but nothing I've done in the past 4 months has. Actually, nothing has taken more than 45 minutes...potatoes, meats, beans, etc. Join some of the groups on Facebook (Instant Pot & pressure cookers) because people come up with some super creative ways to use this thing.

It's basically what you said...cheat code for cooking. I have no idea why these aren't as ubiquitous as a toaster. Screw the George Foreman, everything college student should have one of THESE since it can make just about anything!

The only model I recommend is the Instant Pot brand (due to the enhanced functionality). Either the 7-in-1 (it's their third-generation model - normally $135, goes on sale for a bit less sometimes, check Slickdeals) or the Instant Pot Smart (Bluetooth model, goes on sale for $229 shipped). I would recommend buying a spare silicone ring (one for stinky stuff, since the silicone tends to absorb smells - wash with white vinegar, and then one for regular stuff) & the glass top lid (lets you use it more easily as a slow cooker if you're not pressed for time).

I wouldn't recommend the Bluetooth model unless you really like to tinker...it lets you control it from your phone & save recipes, but most stuff is a one-shot deal anyway, so it's more of a convenience feature right now than it is actually useful for doing complex, programmable recipes. I haven't tried it with sous vide yet (it has very basic functionality for that), but it's on my list of things to try one of these days. Honestly, if I didn't already have a fuzzy-logic rice cooker, I would buy a second instant pot so I could do the bulk of the meal in them - one for like the meat & veggies and one for the starch (potato, rice, whatever). And fortunately, it's not like buying a Vitamix or Blendtec where you have to spend like $400...the $135 7-in-1 model is amazing & will pay for itself in pretty short order if you're used to eating out most of the time.
 
Mixolydian said:
I don't understand the use of pressure cooking outside of canning. 😕

(didn't read thread)
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Pressure canners are different from pressure cookers. You cannot use a pressure cooker to can stuff (you'll die of botulism). VERY important to keep in mind!

Basically, a pressure canner is used to can stuff like chicken or applesauce in mason jars. A pressure cooker is basically a time-trial version of a slow cooker...it changes the pressure inside, which allows you to cook faster (raises the boiling point yada yada science yada yada yada). So stuff that would take 4 or 8 hours, you can do in 30 to 60 minutes (plus pressurization time & pressure release time). But it also locks everything inside an airtight container, which seals the flavors in even more than a slower cooker does, so you get some pretty awesome-tasting stuff :thumbsup:
 
Kaido said:
Pressure canners are different from pressure cookers. You cannot use a pressure cooker to can stuff (you'll die of botulism). VERY important to keep in mind!
Click to expand...
yes I am aware...pressure canning still cooks the food, though, hence i called it pressure cooking. its a form of it.

Basically, a pressure canner is used to can stuff like chicken or applesauce in mason jars. A pressure cooker is basically a time-trial version of a slow cooker...it changes the pressure inside, which allows you to cook faster (raises the boiling point yada yada science yada yada yada). So stuff that would take 4 or 8 hours, you can do in 30 to 60 minutes (plus pressurization time & pressure release time). But it also locks everything inside an airtight container, which seals the flavors in even more than a slower cooker does, so you get some pretty awesome-tasting stuff :thumbsup:
Click to expand...
very interesting.
 
SKORPI0 said:
Voiding your warranty-Hacking Electric Pressure Cookers

measuring_resistance-500x373.jpg

Messing with pressure cookers.
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Interesting, I think he's actually the first person I've seen who said that 15 PSI pressure cookers produce a unique effect - every other cookbook says just to adjust your cook times for the 11.6 PSI electrics:

Both temperature and pressure affect the way your food cooks. Most pressure cooker recipes are written for 15 psi. If a cooker can’t reach 15 psi, those recipes won’t work. If you are using your pressure cooker simply to reduce cooking times, dealing with pressures under 15 psi is no big deal — just increase the cooking time a bit. But I rely on the pressure cooker for more than faster cooking. Many of the pressure cooker recipes I’ve developed rely on the 250F that you get at 15 psi to produce special effects, like obliterating the stink from garlic and onions, and taming the pungency of mustard seeds and horseradish. These recipes don’t work at 9 psi. If you eat 4 heads of garlic that have been pressure cooked at 15 psi or higher for 20-30 minutes, you can have a discussion with your friends about it the next day. At 9 psi, don’t subject them.
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My Bluetooth model has limited Sous Vide capabilities built-in:

http://instantpot.com/faq/instant-pot-smart/

Can Instant Pot Smart cook Sous Vide?

Instant Pot Smart can support limited sous vide cooking when food materials are not too sensitive to temperature. You need to use our Smart Cooker app to do so. Due to the fact that the thermometer is at the bottom of the inner pot, the detected temperature inside the inner pot is an approximation. Calibration is needed. We did many experiments. With the same volume of water in the inner pot, the temperature can be maintained consistently within +/- 1°C between each runs. The process of calibration is to set a temperature on the app, say 60°C, for a fix volume of water, run the program, measure the temperature with a thermometer, e.g. getting a 63°C reading, then modify the program to set target temperature to 57°C. For the same volume of water, the new program will be able to maintain the temperature at 60°C +/- 1°C.
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Seems a bit odd to me, I wasn't in charge of the actually charge of the Ball jars growing up, but I thought Pressure Cookers had always been used over the decades.

We used to store things in jars long ago, and unless I missed something a pressure cooker was involved, but I was young then.

They were pretty heavy duty pots.

It looks the terms on how they are used has changed a bit over time more or less I imagine.
 
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Mixolydian said:
yes I am aware...pressure canning still cooks the food, though, hence i called it pressure cooking. its a form of it.
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Yeah, a form, but not really for making dinner, more for food storage. I actually just picked one up on sale (one of the smaller units). Haven't had a chance to use it yet, but I did watch this video on it, which was pretty good:

http://www.amazon.com/Sensible-Food-Storage-Storing-Foods/dp/1608610896/

I thought you could only can whole foods type of stuff - meats, veggies, fruits - but you can do entire meals in it. One of the things that lady does is like sweet & sour chicken, then all you have to do is heat it up since it's already flavored & cooked, and you don't have to store it in the fridge or freezer since it's canned. Pretty slick from a convenience point of view! Especially since we tend to lose power a couple times a year...having shelf-stable food that is actually healthy & tastes good sounds pretty awesome :thumbsup:
 
MongGrel said:
Seems a bit odd to me, I wasn't in charge of the actually charge of the Ball jars growing up, but I thought Pressure Cookers had always been used over the decades.

We used to store things in jars long ago, and unless I missed something a pressure cooker was involved, but I was young then.

They were pretty heavy duty pots.
Click to expand...

Pressure canners are the ones you use Ball jars with, whereas pressure cookers are the ones that are basically like a pot that you cook food in (like a slow cooker). The naming scheme is confusing.
 
Kaido said:
Actually speaking of botulism, there was just a story on it today:

http://www.cnn.com/2015/04/22/health/church-potluck-botulism/

About 20 people got sick & one person died D: Usually it's related to canned food, but they're not sure which food caused it yet.
Click to expand...


Very rare, but very scary. Not much of an issue for commercially canned foods, but definitely for home canning and general food storage. Gotta be careful and know what you're doing.
 
Kaido said:
Pressure canners are different from pressure cookers. You cannot use a pressure cooker to can stuff (you'll die of botulism). VERY important to keep in mind!

Basically, a pressure canner is used to can stuff like chicken or applesauce in mason jars. A pressure cooker is basically a time-trial version of a slow cooker...it changes the pressure inside, which allows you to cook faster (raises the boiling point yada yada science yada yada yada). So stuff that would take 4 or 8 hours, you can do in 30 to 60 minutes (plus pressurization time & pressure release time). But it also locks everything inside an airtight container, which seals the flavors in even more than a slower cooker does, so you get some pretty awesome-tasting stuff :thumbsup:
Click to expand...

We have an old stove top unit that needs a gasket. Maybe I can talk my wife into replacing it with an automatic cooker:ninja:
 
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