I finally got a pressure cooker because Heston recommends pressure cooking all your stocksAnyone have one of these? What do you like cooking with it?
I pressure cook chicken breasts to make them super soft like from a Walmart can
>>22096018>I finally got a pressure cookerHAH! newfag here, just started my pressure cooker with a bunch of chicken thighs for 15 minutes on high pressure.i plan on doing this, then taking them out, and separating the meat and taking the bones and skin and whatever else that isn't meat and putting it straight back into the 5 cups of water at the bottom for another 15 minutesnext im gonna prep a full package of spaghetti pasta and once the second 15 minutes is up and the pressure release valve is fully down, then i'll take that rich broth, and turn it into gravyonce that is finished i'll make separate portions for my fridge but with the gravy in other seperate tiny dishes as i don't want them to soak the pasta and make it too soft while it's in the fridgei'll probably add salt and some lemon juice, but i've been trying to look into how to make dishes look more presentable, might start growing my own microgreens, a mix of lighter green and purple ones, whatever the fuck they might be as i have yet to start or even fully consider it, but scallions/green onions might be the first go toif you want something even more interesting, try making greek yogurt with it! i heard you could buy 1 gallon of milk, and 1 store bought greek yogurt with active cultures, then take a small little portion of the greek yogurt and stir it in about 1 cup of milk from that gallon, then pour the rest of the gallon in the pressure cooker.once the small bit of greek yogurt is in fully dispersed/mixed into that 1 cup of milk, you can dump that 1 cup into the milk that's already in your pressure cooker and just put it on the yogurt sectionsalthough you can take it a step further and strain it with a cheese cloth to make it ACTUAL greek yogurt, what comes out is essentially standard yogurt, albeit a bit more runny than greek due to the wheybare in mind, i think you're supposed to boil/sterilize the whole gallon of milk before- (part 1/2)
>>22096050-hand but in reality, normal milk is almost always pasteurized, so i'm not sure why the guides i'd read online would imply it needed further boiling beforehand but whateverfurthermore! you can make sour cream in the same manner, pressure cookers seem like an insane work horse for saving money honestly, that's why i'm really excited when i tried it, the meal i'm making now is my first REAL attempt at something decent, i've only ever done chicken in there as a proof of concept my first time.btw, word of advice, and this goes for beans either in or outside of pressure cookers, if you ever have constant issues with cooking beans and they're still hard/chalky no matter what, NEVER LISTEN TO GODDAMN REDDIT, PUTTING 1/8TH OF A FUCKING TEASPOON OF BAKING SODA IN WITH THE BEANS DOESN'T RUIN ANYTHINGthese goddamn pathetic freaks never thought to try it because of goddamn rumor, if you use an absurdly small amount of baking soda, and you can theoretically take it to 1/16th of a teaspoon, you won't taste anything metallic or soapy for fuck all, reddit is full of fucking hearsay people, legit just use Gemini or some other chatbot if you're ever fuck outta luck for something while learning to cook and every other source is straight ass sweat in terms of helpwish you the best anon! looking forward to hearing from you on what you aspire to make!
>>22096018I sometimes make yogurt or tea in it but for the most part I cook tougher cuts of meat. Also nice for your stated use of making stock. I use it enough to have two of them because sometimes I cook meat in one and veggies in the other.
can you make creme fraiche in an instant pot?
Protip: pressure cooker is better than a rice cooker for cooking rice, use this recipe https://greenhealthycooking.com/instant-pot-rice/
>>22096018>HestonCharlton Heston?
Wait what's the purpose of making yoghurt in it?
>>22096304lots 4 cheap
Pressure cooker seems dangerous, I can't get the image of that destroyed stove out of my head.
>>22096436Qrd
>>22096441
>>22096030What the fuck did I just read.
>>22096436Traditional pressure cookers can be dangerous if not used properly. The Instant Pot has several layers of protection against that. Unless there's several manufacturing defects or damage, it's nearly impossible for it to be dangerous.
>>22096480Isnt like 99% of the pressure cookers sold today with their own electric circuit and pressure controls?
>>22096463>>22096464>>22096465How does this happen what they do wrong
>>22096514Old pressure pot with no safety mechanism.Keep it on the fire, water turns to steam, pressure builds up, the mechanism holding the lid tight cannot handle the force and fails, sudden release of pressure is, by definition, an explosion.
>>22096514sometimes the safety valve gets clogged with food/debris
>>22096018With an instant pot, I do stocks, chicken, and beans
>>22096018Love my instant pot for stew, soups, stock, and curry. Once you're experienced with it you can adapt most any recipe that involves boiling, the only thing to know is not to pressure cook things with dairy or alcohol since the latter won't cook off and the dairy might separate or something desu I've never tried I was just told not to. So just add cream and the like after and alcohol has to be cooked off like its a hot plate before pressure cooking.
>>22096487To be glib, 99% of pressure cookers are Instant Pots and the clones of it. Stove powered ones do have more safety features than in the past, and some do have limited electronic controls, but they tend to be lame. For most people, Instant Pot type pressure cookers are far superior. The more traditional pressure cookers are far more flexible, which makes them still popular with people who can preserves because Instant Pots generally are too small and have a strict upper limit on pressure that's below what most canners use.
>>22096018I use mine to make oatmeal and mac & cheese. They're also really good at making stews out of whatever you have on hand, perfect for getting the most out of leftovers.
