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Old 09-23-2018, 03:06 PM
 
Location: Southwest Washington State
18,842 posts, read 12,465,112 times
Reputation: 24250

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Quote:
Originally Posted by Coloradomom22 View Post
I have an Instant pot and I do use it but only for specific things. To me it's convenient for cooking meat from frozen. I saute some bacon, add some frozen chicken, broth and seasonings and 15 minutes later I have this amazing chicken. Same with a roast. But there is such hype with the IP that some recipes online are ridiculously time-consuming and would be easier to make in a crockpot or on the stove. There was one recipe I tried where you had to cook under pressure, then depressurize and add more ingredients, then back to pressure, etc. I realized it would have been much easier just to make in a crockpot.
Depending on the recipe, I don't think this procedure is a deal breaker. If you are working and feeding a family, then I do get it, because time and effort are finite quantities.

But it is not hard to release pressure, add an ingredient and bring up to pressure again. It doesn’t take very long to bring the pot back up to pressure.
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Old 09-25-2018, 06:51 AM
 
Location: Wonderland
40,879 posts, read 32,642,286 times
Reputation: 57015
Quote:
Originally Posted by randomparent View Post
Are you actually complaining about the number of appliances American women keep in their kitchens while touting your own pressure cooker, slow cooker, and yogurt maker? I have a set of pots and pans, an Instant Pot, and an immersion blender. That's the totality of my cooking tools minus utensils like knives and cooking spoons, plus a few pieces of bakeware.
And I have lots of doodads, and I use them, and I love my big American kitchen. I've lived in Europe, and used their small stoves, fridges, etc. and nearly knocked myself down in that tiny European kitchen. Don't get me wrong, I loved a lot about living in Europe, but I didn't love that little kitchen. I also didn't love walking up four flights of stairs with groceries - several times a week.

I don't have an IP or a toaster (my air fryer toasts as well), and I also don't have a pressure cooker. I have a yogurt maker though - I know I can make it in the oven but I prefer using the yogurt maker and I use it regularly. I also use my blender, my mixer, my immersion blender, and my coffee maker often. I use my pasta maker a couple of times a year but when I do use it I love it, so I like having the space to store it.

One thing I just don't use is my food processor. I also don't use the smaller attachment that I bought for my mixer. I need to get rid of those, like I got rid of my juicer. Otherwise, I use them all, especially my crock pot, which gets used at least once a week.

I have the luxury of time, so I always bake potatoes in the oven and I use that crock pot because the meat turns out SOOOOOO TENDER. I love it. I have used the air fryer several times and need to delve into it to find more recipes because what I've used it for has turned out well.
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Old 09-25-2018, 08:37 AM
 
Location: Denver CO
18,975 posts, read 10,032,914 times
Reputation: 27746
Quote:
Originally Posted by Coloradomom22 View Post
I have an Instant pot and I do use it but only for specific things. To me it's convenient for cooking meat from frozen. I saute some bacon, add some frozen chicken, broth and seasonings and 15 minutes later I have this amazing chicken. Same with a roast. But there is such hype with the IP that some recipes online are ridiculously time-consuming and would be easier to make in a crockpot or on the stove. There was one recipe I tried where you had to cook under pressure, then depressurize and add more ingredients, then back to pressure, etc. I realized it would have been much easier just to make in a crockpot.
I pretty much never use my Crockpot anymore except for 2 specific things, because I'm gone from the house for ~10 hours a day, and what I cook in it gets overdone. The specific things are caramelizing onions (which cook for about 24 hours) and split pea soup, which I probably could adapt to the IP, but just haven't bothered because I typically make 1 large batch each year and freeze in portions so it's enough to last me the whole winter, my kiddo doesn't eat it.

I'd have to see the specific recipe you are referring to but when I use the IP, I don't typically depressurize, then add extra ingredients and continue cooking, if it's something like adding vegetables or a starch to a dish that would be overdone if you put them in at the beginning. I would just cook the veggies/starch separately and add them in before serving. I do think some people get carried away where they want to cook everything using the IP, and I don't really see the point of that.

The one time I do things in stages is when I make chicken soup - I cook the chicken first for a limited time period, then I take it out and debone it before the chicken meat gets overdone, and put the bones back in along with the veggies and finish cooking. But the fact that I get delicious chicken soup in about an hour even with a stop and start process is amazing compared to the hours it took me over the stove. And because I'm not heating up the whole kitchen, I can make it all year round, even if not quite as frequently in the summer.
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Old 09-26-2018, 08:18 AM
 
Location: The analog world
15,545 posts, read 8,734,436 times
Reputation: 20843
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