do you guys use pressure cookers? saving an hour or two on cooking time for braised meats or stocks seems like a godsend. why isn't it more commonplace?
OP here im retarded i completely glossed over the narrow margin of error for cooking time and also you can't see what you're cooking until it's done so you can't stir or adjust.
>>21828279Dayum, that's a high security cooker there.No wimpy twist interlock mechanism here...
I use to when I cooked for others. They are magic if you are time poor.
>>21828279I have an instant pot but I rarely use it. I don't mind taking a few hours to cook something, cause it's not like you're hovering over the stove that whole time. it's just passive cooking so you can get it going and go do something else. I just plan to cook stuff like that on my days off when I'm gonna be around the house anyway. I can see the appeal of the pressure cooker but it takes up too much space for me to keep sitting around, so it sits in storage and I never feel like dragging it out. it's been solid the few times I have used it though. I get the appeal.
No they used to explode scalding people and scarring them for life. I will always feel like I have a bomb ready to burst with one sitting on a countertop in the same kitchen as me.
The call them instant pots now.
>>21828315Yeah I might actually feel safe with one like that if I checked the pressure release and saw the psi gauge working.
>>21828279I got an old one from my parents. IT's useless. Handling and cleaning takes more time than just cooking everything a little bit longer. The pot is also just 5 l tall so it doesn't work for fonds or bouillons as i'd need much more volume.
>>21828279yes for making a pot roast or stew you can cook the meat till tender, but then cook the vegetables exactly how you want them and hove more control of the broth/gravy. I just made a pot roast/stew that way.
>>21828354yeah 100 years ago. they have safety relief valves that prevent that idiot.
>>21828440I modified mine and got rid of that cause it wouldn't let the insides get hot enough for can sterilization
>>21828496You should have bought one that was designed for can sterilization then instead of nigger-rigging your instant pot into a bomb.https://www.gopresto.com/product/23-quart-induction-compatible-pressure-canner-with-stainless-steel-clad-base-01784
>>21828279I made a bolognese this morning. It beats the slow cooker .
Yeah just make sure you get one without ludicrously expensive gaskets
>>21828440>trusting a safety release valve made by Chinese political prisoners out of the cheapest material available using machines built in the 1970’sHope your life insurance covers exploding pressure cooker incidents.
It's not worth it. The cook time is shorter, but it takes more effort and requires more cleaning. Just cook normally.
>>21828756>Hope your life insurance covers exploding pressure cooker incidents.It does, I checked
NoI have the time to get my stews going well ahead in 99% of casesI prefer to simmer in the oven for extra maillardI want to be able to taste and season throughout the cooking processI'm not quite sure how they work, but don't they boil stuff at a higher heat by raising the boiling temp of water?Why the fuck would I want that? I cook my meat on low to perfection, beef chuck near to falling apart yet still pink on the inside
>>21828756Do you also avoid cars because you saw a picture of a car accident?
>>21829068Yes, how did you know?
>>21829005Because you can have the same result except better in 15 minutes. Unless you're a woman or a chef spending hours in the kitchen being super pedantic is fucking gay
>>21828756the image you posted isn't even a pressure cooker fucktard it's a regular ass pan with a lid
I only use it for rice, beans and other tough plants. Boiling meat should be illegal, you must gradually heat and poach it at around 65 celsius, aiming for a precise internal temperature of 60 celsius.
>>21828279I have a six quart presto cooker and I infrequently use it for stock from chicken carcasses and cooking beef tongue. Works great for that.I periodically think it would be kind of neat to set up to can stock, but it would be a lot of bother.
>>21829081WHAT? How did I miss that??? Holy shit, thanks for letting me know!
>>21828358instant pots seem a bit superfluous in features when considering the need for a sealed pot, is it any good as a standalone?
>>21829077>same result except betterNoAnd it's not pedantic to check in on the food once every 1-2 hoursWhy are you even on a cooking board if all you care about is quick and easy slop?
>>21829215>And it's not pedantic to check in on the food once every 1-2 hoursThere is no need to check in on an instant pot because it's precise and predictable.The fact that you need to dick around with your oven/stove every hour does not make you a good cook.
>>21828440Who actually keeps the cuck valve on? That shit lifts with way too little pressure. I need a couple atmospheres in the cooker
>>21829297i think you can dial the valve release threshold, otherwise it's calibrated to the whole physical design constraints of the pot. as in you can't change it.
>>21829077nobody is actually spending hours in the kitchen when they make a stew or braise or whatever. you just have to get it going and then you can go do other things around the house. it doesn't need to be constantly tended to. I get why getting it done faster might be appealing in some circumstances, but dishes that take "hours" to cook usually actually only involve a few minutes of active cooking time and the rest is passive. it doesn't require you to set aside big blocks of time where you can't do anything else, you just need to plan ahead a little bit. if you're going to be doing chores around the house anyway, or studying, playing video games, jerking off, whatever, having a stew on the stove isn't going to cut into that.
>>21829434Are you 45 IQ Indian Hindu rape rats just going to ignore the whole part where you save on energy costs cooking something for 15 minutes vs cooking it for hours in the oven or on the heat? I get that it's not a huge cost but for most of us, but some some third worlders like Russians, it can be a big difference.
>>21828279I use it to make lots of things. Pulses, stocks, stews, Steamed sticky rice comes out great.
i wonder if it would be possible to simulate properly smoked meat with one of these using forgery methods like liquid smoke and pork stock spritzed on the meat, while cutting the time down drastically.
>>21831006No?What are you even talking about, pressure cooking does not infuse things with flavor. It's just boiling at a higher temperature.
>>21831054yeah but you're infusing stuff through the meat fibers by having the surrounding air and liquid under greater than ambient pressure aren't you? if you're cooking at higher temps but with less convection due to the higher boiling point, i'd figure that's the main mechanism at play. although i don't know how steaming would work there, if the higher pressure just prevents it completely then i guess it wouldn't lead to infusion. i might be confusing too many aspects here.
>>21831064You actually want the opposite thing, a chamber vacuum sealer, for infusing.
>>21831103damn i gotta look into this, i can't believe i had it backwards
