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  1. When I use fruit in salads, I often use a "savory" spice or two -- a little cumin and ancho chile with pineapple, or aleppo pepper with watermelon, or celery seed in a mix of apples, celery and shaved sharp cheddar. In desserts, I tend to like a little spice since without it the dessert can just seem unrelentingly sweet. But I do agree that it's easy to overdo.
  2. As Smithy mentioned, I have a recipe for pressure steaming eggs and potatoes together for potato salad (4 minutes, high pressure); the eggs come out with completely solid, pale yellow yolks. If you're after a softer, darker yolk, you could cut the time by a minute. That being said, despite all the eggs I've cooked in the Instant Pot, I find that steaming them without pressure gives the most reliable results. Under pressure (low or high), it seems that the tiniest variable can make a big difference in how they come out, and pressure cooking takes about the same time total as non-pressure steaming. I bring an inch or so of water to a boil, then add the eggs in a steamer basket and cover the pot. Thirteen minutes will give you completely set, pale yellow yolks; 10 minutes will result in softer dark yellow yolks (not runny).
  3. Thanks, everyone. Your answers were helpful. Another quick question -- has anyone successfully cooked gluten free pasta in the Instant Pot?
  4. I'm doing some research for a client, who wants to know what people cook most in multicookers, specifically the top 10 foods. For me personally, (in no particular order) it would be pork shoulder, chuck roast, short ribs, chicken thighs, beans, and cheesecake -- after that, it drops off quite a bit, but probably pasta and sauce combinations, bread puddings and custards, beets and sweet potatoes. What else? What do you cook most often?
  5. After trying several different brands and styles of towels, we've been disappointed with all of them. They've all started out reasonably absorbent, but after washing with a little bleach, they become less and less so (as I mentioned above, we're really hard on towels). Finally, we tried a more expensive brand -- Gryeer Microfiber Kitchen Towels. So far, they've been amazing. For instance, I placed a wet sieve on one, and it wicked away all the water in the mesh pretty much instantly. And after use, they dry out quickly, so there's no worry about mildew. They're more expensive than the other towels we've tried and they need a bit more care in the wash cycle, but so far, they're worth the money and effort. We reserve them for drying hands and dishes, and use cheap cotton bar mops for spills and cleaning, and as potholders.
  6. I pretty much have to include crustless quiche recipes in my Instant Pot books, so I've made quite a few. While -- for me personally -- the crust is what makes a quiche, I will say that pressure cooking does make an exceptionally creamy quiche filling. But keep in mind that if you like a browned top, you'll need to give it a few minutes under the broiler after.
  7. When I was writing the book, I asked my contact at Ninja about that and was told it reaches 7.25 psi on low pressure and 11.6 psi on high pressure. The working temps at sea level, according to my contact, are 233F on low pressure and 244F on high.
  8. I didn't test duck in it, so I'm afraid I don't have any advice. I did cook chicken thighs (bone-in, skin on) -- pressure cooked for 5 minutes, with 12 minutes at 375 under the crisping lid. Not sure if that helps or not.
  9. The area of a 9" circle is 63.62". The area of a 6" circle is 28.27". I don't get how 3 x 28.27 = 63.62. I've done a lot of research reducing dessert recipes, and although you don't have to be exact, you need to be closer than that.
  10. I've written one book for both stove top and electric pressure cookers, and one (with another in the works) specifically for the Instant Pot, so I have a fair amount of experience with both. First, an Instant Pot is a "true" pressure cooker. That is, it cooks under pressure. And most Instant Pot models have low and high pressure settings (only the LUX has only high). It's true that in most cases, stove top PCs cook at a higher pressure than electric pressure cookers. When I was researching my first book, I found that the difference in psi didn't translate into much difference in cooking, with a few exceptions. There is less oversight required with an electric pressure cooker, since you don't have to regulate the heat. On the other hand, they do take longer to come to pressure. And they do take up more room than a stove top cooker. As for the settings I use regularly, I stick mostly with the Manual (in older models) or Pressure Cook function. I do sometimes use the Steam setting, since it heats faster, and sometimes that's helpful. There are several reasons I don't use the preset functions. First, the preset times never seem to correspond with the cooking times I want, so I'd have to change the time anyway, so it's not a time saver. Second, Instant Pot keeps changing the preset functions on different models, and since I don't know what models my readers have, I don't want to give directions that they might not be able to follow. And even though my books are written for Instant Pots, I know that owners of other brands of cookers buy the books, so I want to make them useful for those readers too. As for how often I use an Instant Pot, that depends on whether I'm researching recipes for a book or not. Some Instant Pot devotees want to cook everything in one, and so I try to come up with a wide variety of recipes that use them. When I'm not working on book recipes, I use an Instant Pot regularly for several dishes -- pork shoulder and chuck roast, beans, dense root vegetables like beets. If I didn't have the Instant Pots, I'd probably use my stove top pressure cookers, but I like the convenience of the electric ones.
  11. When I was developing recipes, I found the best kind of recipes (to my way of thinking, at least) were the kinds of dishes that people ordinarily start under pressure and then transfer to the broiler or grill. So, for instance, ribs or chicken wings started in the pressure cooker, then browned with sauce under the air crisper. I did a Southwestern braised beef dish and finished it with a cornbread topping, which was a success. Fruit crisps and crumbles worked well for desserts. My contacts at Ninja kept suggesting recipes that started with frozen foods cooked under pressure and then "crisped," but I was able to avoid that.
  12. We have a counter with no cabinets over it, which is where I always used the Ninja. When I was testing it, I thought it might be problematic if used under cabinets, but I never had to do that.
  13. One of the recipes I developed for the book was for egg rolls -- I made the filling under pressure, then filled and "air crisped" the rolls. I was pleased with them. Not exactly like fried, but definitely crisp. I haven't used other air fryers, so I don't know if this is typical, but since the crisping lid only heats from the top, anything you want to get crisp on both sides has to be turned over halfway through cooking. I didn't notice a lot of exhaust when I used it but I was using it in a place that was pretty well ventilated.
  14. I consulted with Ninja when they were developing this product and was then approached to write a cookbook for it. It was a really interesting project. I'd say that for someone who doesn't already have an electric pressure cooker and air fryer, it's worth considering. I'm happy to answer any questions about it -- I used it for several months developing recipes for the book.
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