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fsiu

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  1. I originally posted that I was able to shelve my old reliable Zoji rice cooker and use the IP to cook rice exactly the way I want it (not pasty or mushy). I've found that it's possible to reliably cook Medium and Long grain rice, but I haven't been able to crack the recipe to do Koshihikari rice, it appears to be too delicate to do in the IP (1 cup rice, 3/4 cup water). My normal Zoji recipe is 1 cup rice and 1 cup water, with full palm massaging of rice with up to 3 rinses.
  2. I've owned a Smart Instant Pot for few months. 1. Made many types of soups, curries (high pressure then then lower pressure for gentle proteins) and porridges. 2. Roasts. 3. Sauteed onions for beef bowls. 4. Steamed veggies. 5. "Baked" potatoes 6. Slow cooker and rice cooker replacement. You can also make yogurt with it. I like it because it's one pot that than simplifies my life and kitchen. I agree that there are those that feel that the bluetooth functionality is worthless, but I'm an engineer and I like to build my recipes into a script and not waste my time walking over th
  3. I binged watched all 6 episodes this weekend, and it reminds me a bit of "the mind of a chef", it's more focused on the chef as person with respect to their journey. It's less about chest pounding which I find in many of the horrible food network shows. But it does have the requisite food porn at the end
  4. So I had one of these same Frigidaire's with the two separate humidity control bins and also ran into the same problem. Here's what I did to solve it. 1. Use small plastic tupperware containers to create additional 'zones' for veggies. 2. I would do a hack to control humidity by opening the microwave vent and adding in a sealed desiccant package inside. I would just have a collection of desiccant sizes. The only thing you need to remember is to dry out your desiccant package after use, so keep a collection of them in a dry area to rotate them out. Just save desiccant packages from
  5. From the available documentation it appears to be a smart version of an electric grill that encloses the food that will be cooked. The heat transfer medium will still be the grill plates, air and residual steam. A smart version of the George Foreman grill perhaps? I do doubt it's claims that's its as good as sous vide at that price range given the heat transfer mediums. This was also called the 'Palate' at the TechCrunch Disrupt SF 2014. See T-Fal optigrill for a similar product.
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