|
|
Post by PattiA on Feb 13, 2017 0:33:37 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. In both my stovetop pressure cooker and the IP, I cook meat first, then add veggies and cook at pressure for a very short time. I usually subtract about 5 mins from the amount of time it takes for the meat, cook the meat, let pressure release naturally, open the cooker, add vegs, cook for 3-4 mins at pressure, then quick release. I hate mushy carrots! I start with seasoned meat, and sear. For all pressure cookers, I find that I like to add a bit more seasoning after releasing pressure. Hope that helps a little. |
|
testkitchen45
>100 posts
I have made 166 posts
Right now I'm Offline
I joined September 2016
I've received 14 likes
|
Post by testkitchen45 on Feb 13, 2017 11:22:23 GMT -5
Thanks, PattiA. I couldn't figure out if some recipe writers just prefer tasteless mush, or what.  However, it's interesting that you're having to do all that in order to get PC meat recipes to come out tasty. Other than obvious benefits such as meltingly tender pork chops instead of possibly dried-out stovetop chops, the PC is certainly not helpful if you have to cook the meat, wait the 15 min or so for natural release, add veg, wait for it to come to pressure again, & cook more. Even if you QR the pressure after the 1st round, doing all those steps might mean it's easier to just use another cooking method. Maybe the PC is best for liquidy things like soups, one-dish recipes such as oatmeal or stew, or single main ingredients such as just a meat w/ no veggies? |
|
|
|
Post by PattiA on Feb 15, 2017 13:05:20 GMT -5
It just depends on what you want, I'm fine with the multi step procedure if I want stew with veggies, but if I'm in a hurry, I can throw the veg in the oven to roast while the meat cooks and everything is done at the same time.
The more liquid in the cooker, the longer it takes to get up to pressure. So I don't tend to do soupy things. I do make lots of meat only things that get shredded, but also do stews with vegs.
|
|
|
|
Post by Catbatty on Feb 21, 2017 15:01:50 GMT -5
Thanks for answering all of my questions everybody!! I took the plunge! I decided to buy the 6-qt DUO Instant Pot (Amazon $99). Made up our own recipe for chili beans and they are good. I loved the saute feature, the Keep Warm feature, the Slow Cooker feature, the Chili setting for pressure. All worked great. For cleanup, I put a few cups of water in the dirty pot and put it on Pressure for a bit. That worked well at getting all the surfaces of the pot steam cleaned. Then I did the final cleaning by hand. Super easy cleanup! I have purchased a bunch of Instant Pot ebooks from Amazon (the one to 3 dollar variety mostly). No more stovetop PC. I believe we will be using this Instant Pot a lot, instead.  Thanks again all! |
|
testkitchen45
>100 posts
I have made 166 posts
Right now I'm Offline
I joined September 2016
I've received 14 likes
|
Post by testkitchen45 on Feb 28, 2017 9:31:18 GMT -5
Cookbook update: I discovered that the Instant Pot website enthusiastically recommends Hip Pressure Cooking. So I took the plunge & ordered it from Amazon. I am really impressed! Sat down last night & read the introductory info, & the author's big thing is to write recipes OTHER than the typical brown, mushy, runny PC recipes (her words). Her point is that the PC was invented in 1689 and many of the recipes haven't changed since. I am really excited to try recipes from this cookbook b/c I was afraid my PC would be the all-stew-all-the-time channel otherwise. The other cool thing about this book is that the author specifically addresses the strengths/weaknesses and different cooking times of stovetop PCs vs. electric ones (for example, the "natural pressure release" will take a LOT longer with an electric PC b/c it's essentially a big Thermos, holding that heat in for longer--which means your food could overcook, so choose your recipes wisely). Can't wait to give this book a real try; tonight's dinner is leftovers so maybe on Wednesday? |
|
Deleted
I have made 0 posts
Right now I'm Offline
I joined January 1970
|
Post by Deleted on Feb 8, 2018 5:41:55 GMT -5
Thanks for all the information..... It's great...
|
|
Thanks again all!