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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,011,510 times
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Quote:
Originally Posted by Hedgehog_Mom
You would need a thermometer, but don't you have one for cooking meat? I don't strain my yogurt, and you could stir it with a spoon instead. The whisk is just more efficient.
If you only need yogurt for one person, then it probably does make a lot more sense to buy yogurt. I use a lot because I've got teenagers and they're big on yogurt and smoothies and yogurt popsicles. Before I started making yogurt I was spending about $15/week on yogurt and popsicles.
I live on the edge when I cook meat. Really, though, I don't make a lot of meat, and a lot of it is in the crockpot anyway, so that's cooked to within an inch of its life.
Wow! $15/week! Good for you for finding an alternative. Truthfully, I can easily go months without eating yogurt, then I'll go on a little yogurt frenzy, and then months of nothing again.
I live on the edge when I cook meat. Really, though, I don't make a lot of meat, and a lot of it is in the crockpot anyway, so that's cooked to within an inch of its life.
Wow! $15/week! Good for you for finding an alternative. Truthfully, I can easily go months without eating yogurt, then I'll go on a little yogurt frenzy, and then months of nothing again.
My dad was in the restaurant business, and the thermometer is one habit I picked up from him. I can't eat meat without taking its temperature first. It was such a habit for him that he used to have his thermometer in his shirt pocket when he came over for dinner
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,011,510 times
Reputation: 28903
Quote:
Originally Posted by Hedgehog_Mom
My dad was in the restaurant business, and the thermometer is one habit I picked up from him. I can't eat meat without taking its temperature first. It was such a habit for him that he used to have his thermometer in his shirt pocket when he came over for dinner
For a few bucks more, you can have the real thing. And it works on low, medium and high settings. I've been playing with this for the last month, and it's fun. It also produces some of the most flavorful meat imaginable.
Yes. But all the reviews I read indicated that, for me, the Duo or Ultra 6 qt. models would be the only Instant Pot models I'd want, and those cost more than that Lux that you linked. So, the $50 Magic Chef made more sense to me as an entry level or trial machine, even if it doesn't have all the features of the Duo or Ultra. And I hated the lid on the Lux but liked the Magic Chef's lid, which is like the Duo's. This is why there are different models at different price points.
One of the most useful Instant Pot tips I've seen lately is to buy a pvc pipe "elbow" big enough to fit over the steam valve. Then when you release the pressure, you can set the piece of pipe over it to direct the steam away from the underside of your cabinets.
When I use it, it's on my huge island. Otherwise, it's hidden in a cabinet.
I'm thinking about getting one. My best working crockpot is at least 30 years old. It's the kind that doesn't even have a removable crock, but it cooks better than any of the newer ones I have. And I have thought about getting a pressure cooker. So I am reading through this thread to try to decide whether I want to throw out my crockpots and get an Instant Pot.
Interested in getting and air fryer too.
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Really, though, I don't make a lot of meat, and a lot of it is in the crockpot anyway, so that's cooked to within an inch of its life. 
