cfrosty
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Post by cfrosty on Nov 2, 2016 19:48:52 GMT -5
I just bought a Fagor 6.3 pressure cooker today from BB&B. So this afternoon I have been reading threads on the old boards til my eyes are crossed. lol! I have never used one before so this will be a fun learning experience. I couldn't decide between a stovetop or the electric one. I did request the Lorna Sass books and a Rick Rodgers book from my library. So if anyone has any tips, I would appreciate them. Thank you! Carrie
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Post by mcgee on Nov 3, 2016 13:34:14 GMT -5
I have the Breville Fast Slow Cooker which is a slow cooker/pressure cooker combo. I've been less than impressed with it. Maybe I just haven't played with it enough but my pressure cooked beans didn't get done in the amount of time indicated. Wish I had gotten the stove top kind so sorry, no suggestions/tips but interested in this thread to see what others have to say.
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cfrosty
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Post by cfrosty on Nov 3, 2016 18:07:05 GMT -5
Hi mcgee, Well, I got over the nervous part and fixed 2# Spareribs. I cooked them using the recipe book which was 15 min. then I threw them on the grill for a bit. DH loved them but I think they could of cooked for another 3-5 min. which I will do next time.
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Post by mcgee on Nov 4, 2016 12:41:34 GMT -5
Well, I've only made beans in mine so obviously I need to get busy using it a bit more since I've had it for a few years now. I did buy the Lorna Sass cookbook when I first got the thing and maybe I'll peruse it tonight and come up with something for this weekend. Would love to try spareribs but we don't have a grill right now.
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Post by PattiA on Nov 4, 2016 16:11:26 GMT -5
Lorna Sass' Cooking Under Pressure is a good primer on pressure cooking. Start small with chicken stock to get comfortable with it. You'll be winging it in no time once you figure out how long your meats and vegetables need to cook. I use my pressure cooker much more than I use the crockpot because I think the flavors stay brighter in the pressure cooker. In the crockpot, everything seems muddied together to me so I mostly use it for things like Italian Beef, pulled pork, etc.
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Brenda
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Post by Brenda on Nov 5, 2016 21:21:07 GMT -5
When I was in high school in So. Calif., there was a perfect little food stall across the street, Lupe's. Lupe made the best ever bean and cheese burritos--huge ones--that I've ever had in my life. I remember asking her how she made such fantastic (!!!) beans and she told me that she used a pressure cooker. I bought a Fagor but become scared when I use it on our glass top stove (because control of heat is rather hard to do on mine), so I haven't experimented much with it (and I worry about beans plugging up the vent hole, too.) My intention is to try pinto beans someday when I re-read the booklet and get really brave.  (In the meantime, we make lots of pots of pinto beans ... but just in big pots, and they never come up to Lupe's beans (of the 1960's) in taste and consistency.) |
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Post by PattiA on Nov 6, 2016 9:26:51 GMT -5
Brenda, on electric stoves, including glasstops, I often use two burners with my stovetop pressure cooker. One on high to get it up to pressure, then move to another burner on low. That might work for you.
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cfrosty
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Post by cfrosty on Nov 6, 2016 12:50:26 GMT -5
Hi Brenda, that sound good to me, beans and cheese. I tried a recipe for brown rice last night it was awful. lol! The rice ended up crunchy. I will try one with more water next time.
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cfrosty
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Post by cfrosty on Nov 6, 2016 12:51:42 GMT -5
I hope so. I'm just waiting on the notification from the library for her books that I requested. She has got to have a better rice recipe than the one I tried last night. lol!
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Post by Catbatty on Jan 21, 2017 23:03:15 GMT -5
Did you try any other recipes after you posted last? Funny you should mention. My husband tried a new-to-him recipe (NON PRESSURE COOKER) for a spanish rice and he decided to use brown rice instead of the called for white rice. He always cooks with brown rice. The sauce was great; the rice didn't cook correctly. It was hard and crunchy. I wondered if the rice might have been old...but we do go through it fast and we keep it in the fridge to keep it from growing rancid. (He did try cooking it longer, to compensate...but now he wonders if it also needed more water.) Hi Brenda, that sound good to me, beans and cheese. I tried a recipe for brown rice last night it was awful. lol! The rice ended up crunchy. I will try one with more water next time. |
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Brenda
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Post by Brenda on Jan 21, 2017 23:51:01 GMT -5
[ Brenda, on electric stoves, including glasstops, I often use two burners with my stovetop pressure cooker. One on high to get it up to pressure, then move to another burner on low. That might work for you. Patti: Thanks. I wondered what you used your pressure cooker on. And yep, I did use that method the few times I used the Fagor. Our electric stove...GE smoothtop...has gone bonkers and two or more of the burners think they run the kitchen and not me. They go high, when I press low...that kind of thing. (I exaggerate a bit, but it's pretty much like that.) I think I just need to get brave and try making different things. I know I should not be afraid of it, but I am anyway.  I think I've read that pea soups and beans can clog a vent and .... horror... I dunno. Those would be two things I'd really want to make in it.  |
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cfrosty
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Post by cfrosty on Jan 22, 2017 11:59:42 GMT -5
Hi Catbatty, My DH bought me an Instantapot for Christmas and what a breeze that is to use so I haven't used the stovetop one but I will get back to that one. I've made potatoes, and have hard boiled my eggs in it. The eggs take 6 min. and peel perfectly. This week I am going to try steel cut oatmeal, another stab at rice and chicken stock. I did try fresh broccoli in it last week but it was mush. I cooked it for the amount of time then quick released it but kept it in the pot on warm which was a mistake. So will try that again but take it off as soon as the pressure is down. Risotto is on the list, also. Carrie
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testkitchen45
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Post by testkitchen45 on Jan 22, 2017 15:21:15 GMT -5
Perfect timing, as I came to the boards today (I almost said the CLBB!) to see if anyone had started an Instant Pot thread. IP is sort of a different animal; I've used a regular PC for years but still feel a little intimidated by learning all the features of my IP.
For regular PC cookbooks, you can't beat Lorna Sass (I've got two; not sure how many she published). Since the IP cooks at a bit lower pressure, you'd add a little time when cooking a regular PC recipe in the IP. I also like Miss Vickie's Big Book of Pressure Cooker Recipes, plus I have one more that I can't name w/o going to get it from downstairs. Read Amazon reviews; some of the cookbooks get slammed for errors or poor formatting, but the ones I've got are quite good.
My general PC tip is that you need to stick around w/ a stovetop PC. Get it up to pressure w/ high heat, & then turn it down (with gas, this is easy; no clue about how responsive an electric stovetop is); after awhile, you'll learn how to moderate your heat so the pressure doesn't drop. If it does, just bump it back up to high heat for a sec, & the pressure will come right back up. My laptop's usually in the kitchen, plus there's always a big list of other stuff I could be doing, so it's not too hard to be stuck near the stove as you're using the traditional PC--but it's going to be easier to set it & forget it with the electric PC (the Instant Pot).
Not sure what to make first in my IP, just to learn the bells & whistles . . .
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cfrosty
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Post by cfrosty on Jan 22, 2017 17:12:14 GMT -5
I highlighted certain pieces of the information in the book to help me figure it out. lol! My first recipe was the potato recipe out of the book that came with it. The family loved them. It took me a bit to feel comfortable using the IP. I did buy a steamer basket to put eggs or vegetables (steam) in so they weren't sitting on the bottom of it. My daughter in law's brother has had one since last summer and he loves it. He was telling me at Christmas he loves wings and risotto in the IP. Then he said he has made cheesecake in it and was pleased with that also. I did buy Pressure Perfect from L. Sass. Plus a book by Bob Warden, Great Food Fast. The recipes aren't fancy and use what is in my pantry and freezer. I am going to make Honey Garlic Chicken this week so will post the recipe after I make it. Thank you for the cookbook info. on Miss Vickie's....going to check that one out.
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Post by karenw on Jan 22, 2017 19:23:35 GMT -5
I had an electric pressure cooker that died on me about 6 months ago. It was quite old so did not owe me anything. It was an oval 8 qt. Cook's essentials brand from QVC. I have been trying to figure out if and what I will be replacing it with in the future and am interested in the Instant Pot. Any words of wisdom from folks who have one??? What size did you get? I am looking at the 6 qt. or 8 qt. 7-in-1 function pot. Did you get the extra tempered glass lid? Do you need that to slow cook with or not? Let me know what you think of yours-pros and cons! Thanks.
Karen
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cfrosty
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Post by cfrosty on Jan 22, 2017 20:10:04 GMT -5
Hi Karen, Mine is the 8 qt. I really like the size. I have not used the slow cooker on it yet. I found out when browning the garlic and potatoes that the oil flew everywhere so I ordered the glass lid which I think you can also use with the slow cooker part of this pot but not needed, you can use the lid that comes with it for slow cooking but leave the vent open. Per reviews on Amazon I did order an extra plastic gasket. It doesn't bother me but the gasket ends up retaining the smell of whatever you cooked last in the pot. Carrie
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Post by Catbatty on Jan 22, 2017 21:08:36 GMT -5
So, it's a slow cooker AND a pressure cooker (but lower pressured)? This is all news to me. Is it electric so you don't need the stove?
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Post by PattiA on Jan 23, 2017 0:34:54 GMT -5
Instant Pot rocks! I use mine (Black Friday purchase. 6qt version) so much that it now sits out on the counter. Right now it is squeezed in next to my food processor. I use the food processor a lot less often than the Instant Pot so the FP may end up losing its place on the counter. I've made lots of chicken broth, rice (white and brown), quinoa, pot roasts/pulled pork, chili, soups, ... I mostly use the pressure cooker settings. My glass lid came last week. You don't need to glass lid to use the slow cooker function, but I like to see what is going on inside when I can. I also like the glass lid for after the pressure is released and I have it on warm.
I can fit 5 pounds of meat for large batches of pulled pork in the 6 qt. I have two 10 qt stove top pressure cookers. I was specifically looking for a smaller one when I picked the 6 qt.
CatBatty, slow cooker, pressure cooker (yes lower pressure than a stove top pressure cooker, the cooking times are a little longer than a stovetop pressure cooker). And electric so you just plug it in, set it up, and walk away. It knows what to do. You can natural release or quick release. One thing about quick releasing is that I have to move it out from under my cabinets to quick release, but no big deal.
Testkitchen45, the Instant Pot manual is awful. I never found any info about minimum amount of liquid needed (1 cup). Lots of great info on blogs.
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testkitchen45
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Post by testkitchen45 on Jan 23, 2017 10:41:53 GMT -5
Well, I used my IP for the first time last night! Easy-peasy. It was great to be able to leave the kitchen; I feel tied to the stove when the stovetop PC's going. So that's the good news. Bad news is that I sent some baby carrots to Mush City. The veggies at my mom's elder-care facility had more crunch.  I found a basic steamed carrots recipe online; I guess the recipe writer likes carrots for which you don't need teeth. Onward & upward. Hoping to use the IP for an actual meal this week; still planning that & a grocery list. Oh--I have the 8-quart. When you're pressure cooking, you can't fill it all the way, so a 6-quart seemed skimpy to me. Also, I've had many times where I felt my 6-quart no-frills crockpot was a little small, so it'll be nice to have an 8-quart crockpot instead. I also like the bottom-surface area of bigger pots anyway, even if I don't need the full capacity. I don't think the 8Q IP takes up significantly more shelf/counter space vs. the 6Q. |
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Post by mcgee on Jan 23, 2017 11:15:23 GMT -5
What is the difference between an Instant Pot and a pressure cooker? Two of my nieces have instant pots and are constantly raving about them on FB. Just curious what the difference is.
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cfrosty
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Post by cfrosty on Jan 23, 2017 12:48:45 GMT -5
The Instant Pot is an electric 7 gadgets in one, steamer, saute, pressure cooker (low and high), slow cooker, rice cooker, yogurt maker and warmer. To me it's more convenient. You don't have to stand and watch the electric one like one left on a stovetop. The stovetop Pressure Cooker, PSI's are higher than the electric one where as the Instant Pot are a bit lower but if I remember correctly when I was researching the differences, it's only a matter of 2-3 min. difference in cooking time between electric and stovetop. instantpot.com/ has great information on this pressure cooker plus there are some great blogs on pressure cooking with either stovetop pressure cooker or Instant pot. |
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Post by karenw on Jan 23, 2017 19:13:46 GMT -5
Thanks for all the info. I actually saw the 6 qt. model at Target today but I think I am going to go for the 8 qt. what size glass lid does it need? Does instant pot sell it or do I get generic glass lid to fit??
Karen
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Post by karenw on Jan 23, 2017 19:17:21 GMT -5
Ok, I think I found my answer on their website. Looks like I need a 10" clear lid for the 8 qt. pot and they do make one.
Karen
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cfrosty
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Post by cfrosty on Jan 24, 2017 10:34:43 GMT -5
Hi Karen, I ordered mine off of Amazon. I thought maybe one of my glass lids off my pots would fit but they didn't. Have a great day! Carrie
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testkitchen45
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Post by testkitchen45 on Jan 24, 2017 12:16:44 GMT -5
It's possible that the glass lid is only available for the 6-quart on Amazon; my glass lid for 8-quart came from InstantPot.com directly. (Also got a spare sealing ring.)
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Post by karenw on Jan 25, 2017 20:40:36 GMT -5
Grrr....I was just about to order the instant pot from amazon tonight and it seems that they have pulled the 8 qt. pot temporarily because of reported problems either with the shipping, packaging, or the unit itself. I will wait a few days as they may resolve the issues and restore the item to their inventory. I have 2 gift cards just taunting me to cash in now, but I will be good and sit on my "click to purchase" fingers!!! I guess I will also keep that chicken in the freezer and hold off on making more stock so I can test the pot when it comes.....someday!!!!!!!
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testkitchen45
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Post by testkitchen45 on Jan 26, 2017 14:13:22 GMT -5
Grrr....I was just about to order the instant pot from amazon tonight and it seems that they have pulled the 8 qt. pot temporarily because of reported problems either with the shipping, packaging, or the unit itself. I will wait a few days as they may resolve the issues and restore the item to their inventory. I have 2 gift cards just taunting me to cash in now, but I will be good and sit on my "click to purchase" fingers!!! I guess I will also keep that chicken in the freezer and hold off on making more stock so I can test the pot when it comes.....someday!!!!!!! Yikes! I hope you'll post back when you learn more. That's the one I just got. Off now to check out Amazon's info . . . ETA: I just searched for the Instant Pot DUO80, and it came right up. I don't see where Az has pulled it; could you please share more info on that when you can? Unless it was a brief thing? |
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Post by karenw on Jan 26, 2017 19:52:02 GMT -5
Well, that was quite brief....it is back now!!??
Karen
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Post by karenw on Jan 26, 2017 20:44:22 GMT -5
Ordered!
Karen
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testkitchen45
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Post by testkitchen45 on Feb 12, 2017 21:29:11 GMT -5
I use my pressure cooker much more than I use the crockpot because I think the flavors stay brighter in the pressure cooker. In the crockpot, everything seems muddied together to me OK; can anyone help me? I've used my IP a few times, and I'm not an expert with a long list of PC recipes from my stovetop PCs, but so far everything has tasted all muddied together. Ick. The honey-sesame chicken wasn't bad, but the pork from Miss Vickie's PC cookbook? Fantastically tender pork with absolutely no flavor, accompanied by mushy carrots with no flavor, overdone potatoes with no flavor, and cabbage with no flavor. Yeah. Good think the pumpernickel bread (from bread machine) was great. The chicken, lentils, & spinach from the other day? Bland & muddied together; certainly no "bright" flavors. So my husband is thinking he's unimpressed with the IP, whereas I know the problem is the recipes--a PC recipe doesn't know whether it's in a stovetop model or an electric model, so I can't blame the IP for the no-teeth-required food. Would I be a lot better off with one-main-ingredient recipes instead of these one-pot meals? Since the pork chops are ridiculously tender in the PC, I'm thinking I could season them thoroughly as if to grill (with rubs, seasonings, salsa, whatever), put them into a Corningware atop the PC trivet & a little water, & PC them so they'd be tender & have some great flavor--& then do the veggies elsewhere, depending on the veggie. I really could use some help b/c right now, I keep churning out recipes for which we don't even really want the leftovers, much less making any of them again. And so far the PC hasn't given me any time savings at all, a problem that will be magnified if I have to start doing all the sides separately. |
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(In the meantime, we make lots of pots of pinto beans ... but just in big pots, and they never come up to Lupe's beans (of the 1960's) in taste and consistency.)
I think I've read that pea soups and beans can clog a vent and .... horror... I dunno. Those would be two things I'd really want to make in it. 
I found a basic steamed carrots recipe online; I guess the recipe writer likes carrots for which you don't need teeth.