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Instant Pot. Multi-function cooker (Part 1)


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So this morning I was much less interested in testing the IP much more interested in making sure I didn't go hungry at lunchtime! But for the sake of those kind enough to read along I did my best to combine the two things. Somewhere along the line of reading so many cookbooks and so many recipes my stomach said what I really wanted was a simple chicken soup. I am perfectly capable of making chicken soup without any sort of toy or any sort of recipe but that was not the name of the game.

Once more I chose a recipe from the Hip Pressure Cooking. I more or less halved most of the ingredients but otherwise followed the recipe… Okay up to a point.

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The mise.

The onions are sautéed until translucent then the rest of the ingredients put into the pot, the lid is locked and eight minutes cooking time is manually programmed in. I am sure I didn't think up this all by myself but it occurred to me that before I programmed in the pressure cooking time I should turn the sautee function back on high and bring the contents to a boil to reduce the time it would take to come to pressure. I did time it and took seven minutes but I'm not sure what that means since I have never tried with 2 cups of water to determine how long it takes. After the eight minutes are up the pressure is released quickly, the size are removed and the meat taken off the bone and returned to the pot.

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You will notice in the final soup there are things that did not appear in the mise. I just felt like I needed more veggies in there and I broke up some cappellini pasta and added it at the end. After adding the frozen vegetables and the pasta I cooked it on high sauté for three minutes.

What would I change? The chicken was perfectly cooked but I felt the carrots were overcooked. I like a bit more bite in my carrots. This could be easily remedied by simply cutting the carrots larger. Was it any better than any other chicken soup I have made? Don't think so but it was certainly faster.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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No apology needed. And I certainly didn't feel at all put on the spot.

You want to know about washing up? I once tested 300 recipes for Indian cookbook in 90 days while living in a small apartment with no dishwasher! Compared to that this is a doddle. I have a dishwasher although I try to run it when the electricity rates are low but it works to keep the kitchen organized if I just put the dirty dishes in there. That is huge in my opinion. For the most part unless something has been in contact with raw meat I am quite happy to put a drop of dish soap in it or on it followed by a quick scrub from my IKEA long handled dish brush, a quick rinse under the hot tap and let it drain in the second sink.

The pot itself is a breeze to clean in the same manner.

I have and use quite a bit of cookware that is not dishwasher safe.  The vintage Pyrex, colors and patterns tend to be degrades severely if put through the dishwasher with the harsh detergents.  (For cleaning dusty ones that have been displayed I do put them through a dishwasher cycle "quick was" but without any detergent.)

I also do this with my copper pots - but I dry them by hand as soon as the cycle has finished. 

However, all those things that I was by hand - I put them in the dishwasher to drain - which gets them out of the way and means I have more room on the counter next the sink and both sinks are free. 

Edited by andiesenji (log)

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Your soup looks great, Anna.

I cannot tell you (and maybe I should have mentioned that when I first began talking about mine) that one can get 'better' taste/results from anything cooked in the IP than one might get from cooking the same item in a regular pressure cooker or perhaps even in a regular pot on the stove - just faster than the latter and less trouble/having to watch over it, etc. than the first (once one gets the hang of how the IP 'thinks'/works).

I can say that I think you will find it terrific for stews and soups this winter - and I really loved the stock I made in mine too. I am not super discriminatory about most rice dishes either so those work great for me (though I have made the mistake of putting in too little or too much water at times - serves me right since I don't use recipes much).

I too am height challenged (and in my case that also means too short for my weight). Conventional height countertops are too high for me to stand at for long or to allow me to get a proper look down into tall pots. I tend to use my table instead of the counter for mixing anything that requires me to be 'over top'. I don't have one yet but I am determined to build on a 'pastry/bread height' counter at the end of the taller one - but I suspect it will be where most of my 'appliances' end up sitting and being used.

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I think we need a short people's forum, i'm 5'5" and i'm debating taking the legs off my island to reduce the height to about 29". I find i'm almost reaching up to chop. Upper shelves in cabinets require a stepstool.

I've made chicken stock in my IP and it was good and fast. A lot of people when they first think of PC cooking, think of a warm, homogeneous mixture served in a bowl that resembles a stew than anything else, not true!

p

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I have and use quite a bit of cookware that is not dishwasher safe.  The vintage Pyrex, colors and patterns tend to be degrades severely if put through the dishwasher with the harsh detergents.  (For cleaning dusty ones that have been displayed I do put them through a dishwasher cycle "quick was" but without any detergent.)

I also do this with my copper pots - but I dry them by hand as soon as the cycle has finished. 

However, all those things that I was by hand - I put them in the dishwasher to drain - which gets them out of the way and means I have more room on the counter next the sink and both sinks are free.

One of the strengths of eG is we can start out testing a new toy and suddenly ways to organize or operate within our own kitchens. My system falls apart when I fail to put away the drained and now dry dishes and start putting just rinsed and therefore wet dishes on top of them!

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I think we need a short people's forum, i'm 5'5" and i'm debating taking the legs off my island to reduce the height to about 29". I find i'm almost reaching up to chop. Upper shelves in cabinets require a stepstool.

I've made chicken stock in my IP and it was good and fast. A lot of people when they first think of PC cooking, think of a warm, homogeneous mixture served in a bowl that resembles a stew than anything else, not true!

p

I am looking forward to making stock in my IP but I also intend to get a little more adventuresome. I have my eye on a lemon cheesecake done in the IP. I've added cream cheese to my shopping list. I think having a variety of tools at your disposal opens up the world of cooking to all kinds of new experiences not all of them good though!

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Now for little bit of a tease. I am going to spread my wings just a little. I have had a longing for some baby back ribs for a couple of years and yesterday my favorite grocery shopper, Kerry Beal, brought me a lovely looking rack. I usually use a recipe from Fine Cooking that was published a long time ago when that magazine was still worth reading. But now I am going to try this one. I have glanced quickly at the ingredient list and may come up a little short on the ketchup but since there is no bottled barbecue sauce in the house I will have to see if I can fudge it. I also doubt there is any bottled smoke here but it's possible there's a bottle hiding on the top shelf somewhere.

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Well.

 

Well.   I di think that FC is still worth reading.

 

Glossy Food p0rn delivered w/0 a brown wrapper to Your Own Home. !

 

well   ......

 

but I do like your sense of Adventure.  and I do have Fz two BBR's in my freezer .....

 

thanks for that Tip.

 

re: BBR's

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I am stuffed to the gills and ashamed of how much I ate!

Let's start from the end this time. You have access to the recipe and I followed it fairly closely. One issue that did come up was what is the minimum amount of water that you can safely use in the IP. Apparently it is not in the manual and I certainly didn't find it. At one time the manufacturer said 2 to 3 cups but now on their Facebook page this is down to one cup, and a website of a chap who uses it fairly frequently confesses to considering half a cup plenty for most applications. I found a middle point and put in three quarters of a cup but I would not hesitate to reduce this next time.

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I shall now waddle off somewhere to rest. Probably won't be much tomorrow as I will be out all day.

If anyone has anything they would like me to try and it's something I could do I'm happy to give it a shot.

Edited to fix some AutoCorrect issues

Edited by Anna N (log)
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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well  I have a rack of BB's in my freezer.

 

Ill bring them out to the refit tomorrow and they will be ready 1 sept.

 

please take no offense :  did you IP them for 30 minutes ?

 

thank you.

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well  I have a rack of BB's in my freezer.

 

Ill bring them out to the refit tomorrow and they will be ready 1 sept.

 

please take no offense :  did you IP them for 30 minutes ?

 

thank you.

Did indeed. Then fast release of steam. On to prepared baking sheet and smothered with sauce. Finished in Breville XL.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Glorious ribs, Anna. Since you ate so much I gather the recipe is a winner. I bookmarked it. Sleep well and have a good day out tomorrow.

And somewhere I read that the minimum is 1/2 cup liquid - and I think that is probably sufficient in most cases, especially since meats and vegetables give off water as they are cooking. In fact, I browned some chicken the other day and didn't add any water and when I opened the lid I had almost 3 cups of liquid. I would not recommend that (I don't want to be sued) but it worked for me and nothing stuck either.

Edited by Deryn (log)
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I think we need a short people's forum, i'm 5'5" and i'm debating taking the legs off my island to reduce the height to about 29". I find i'm almost reaching up to chop. Upper shelves in cabinets require a stepstool.

I've made chicken stock in my IP and it was good and fast. A lot of people when they first think of PC cooking, think of a warm, homogeneous mixture served in a bowl that resembles a stew than anything else, not true!

p

That's what I did, Palo.   Mine had 3 inch wheels plus another inch for the part that swiveled.  So I removed them - there were threaded steel shafts in the legs which protrued a bit so they couldn't sit right on the floor (without scratching it).  So I got these PERMANENT furniture slides.  They work well on my cork flooring and when I need to push them onto the hardwood floor in the dining room, they don't mar it at all.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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One of the strengths of eG is we can start out testing a new toy and suddenly ways to organize or operate within our own kitchens. My system falls apart when I fail to put away the drained and now dry dishes and start putting just rinsed and therefore wet dishes on top of them!

I use a memory "trick"  I drape a tea towel over the clean dishes so I don't stick any dirty ones in there.  Haven't made a mistake yet.

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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I am stuffed to the gills and ashamed of how much I ate!

Let's start from the end this time. You have access to the recipe and I followed it fairly closely. One issue that did come up was what is the minimum amount of water that you can safely use in the IP. Apparently it is not in the manual and I certainly didn't find it. At one time the manufacturer said 2 to 3 cups but now on their Facebook page this is down to one cup, and a website of a chap who uses it fairly frequently confesses to considering half a cup plenty for most applications. I found a middle point and put in three quarters of a cup but I would not hesitate to reduce this next time.

I shall now waddle off somewhere to rest. Probably won't be much tomorrow as I will be out all day.

If anyone has anything they would like me to try and it's something I could do I'm happy to give it a shot.

Edited to fix some AutoCorrect issues

I use very little water when cooking meats and poultry that I KNOW will produce a lot of liquid. Usually no more than a cup for whole chickens, duck (and duck cooked in the PC is amazing AND you can recover a large amount of duck fat!) .  For a whole turkey breast I used about 2/3 cup of turkey broth (from my freezer).  I used more for the smoked turkey legs because they are much dryer - and were tough prior to cooking in the PC.   For chuck roast/7 bone roast  I use less than a cup of water and cook it with Lipton onion soup mix.  I then use this as a base for "instant stew" with my slow-roasted root vegetables. 

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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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I use a memory "trick"  I drape a tea towel over the clean dishes so I don't stick any dirty ones in there.  Haven't made a mistake yet.

Not really a failing memory that's the problem but pure laziness. Nevertheless draping a towel over the clean ones might encourage me to empty the damn sink! Thank you.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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this is so funny I tossed the rack aside the day I got the pot and have used it for all kinds of things forgot it came with it and wondered what the hell it was ..LOLOL! now I know it was for the instant pot! 

 

I never looked at the instructions after I learned how to use it I just shoved stuff in 

 

this really is fun to read glad you started it 

 

I am dive in and learn kind of person ..but then once i figure things out I like to go back and see what I missed! 

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why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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I am stuffed to the gills and ashamed of how much I ate!

Let's start from the end this time. You have access to the recipe and I followed it fairly closely. One issue that did come up was what is the minimum amount of water that you can safely use in the IP. Apparently it is not in the manual and I certainly didn't find it. At one time the manufacturer said 2 to 3 cups but now on their Facebook page this is down to one cup, and a website of a chap who uses it fairly frequently confesses to considering half a cup plenty for most applications. I found a middle point and put in three quarters of a cup but I would not hesitate to reduce this next time.

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I shall now waddle off somewhere to rest. Probably won't be much tomorrow as I will be out all day.

If anyone has anything they would like me to try and it's something I could do I'm happy to give it a shot.

Edited to fix some AutoCorrect issues

Anna, I've had that recipe bookmarked for quite a while, but hadn't gotten around to trying it. However, I'm thinking that tonight might be the night, given your endorsement. I only have a stovetop pressure cooker, so that's the way I'll have to deal with it. Do you notice any difference in how hot the kitchen gets with the electric version compared to a more traditional pot?

MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Melissa - I would say there is very little to no heat added to the ambient air when using the IP. The sides get a bit warm but I can touch them during cooking - probably because the actual insert is shielded from the outside by a bit of air space between it and the outer 'pot'. When one opens the pot after cooking, a bit of heat will obviously escape but otherwise, since there is no open element heating up the air and a regular pressure cooker is all one piece of metal, I think one could safely say it is much 'cooler' in the kitchen when using the IP. Works well in summer. In winter you may actually want it to heat your kitchen, I guess.

I will let Anna answer for herself but that is my experience.

Edited by Deryn (log)
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I know where I fail with this pot and maybe you can help if you wanted to ..or maybe you already have and I do not see it  if you tried white rice (Korean style is what I eat mostly)  yet or not ? did you ? if you have made rice would you mind pointing me to it?  You are up to 5 pages and I am unable  keep up currently.  But am thrilled with the conversation I have read that is for sure how fun this is

 

I have put four pots of cal rose medium in that pot and ended up tossing it to the chickens and ducks before I gave up ..same with the jasmine rice   ..I use the medium grain Calrose to  make Korean style rice almost daily and have to use a pot on a hot plate  burner because I can not get it to come out correctly in the Instant pot …I have to clarify  I have NEVER been able to get any rice to come out in a rice cooker anyway so this is nothing new to me…but maybe now if you try it and give an outline of you process..I can do it? I would love to because I have to watch the burner it is so dangerous …and the pot I can leave .. ..that and  jasmine have both been tossed to the chickens and ducks because I could not figure it out ..and I would love to be able to make it in there ..I can make pilaf and even made a nice pot of Persian rice with the crust on the bottom ..but not plain rice 

 

if you have not tried would you please give it a try ?  Let us know how you did ? ..again if you did already and I missed it I appologize  just point … I spun through the thread and did not see it ….and was blown away there is so much i have to come back if I ever get that elusive thing called "time" and go through it again …but in the meant time ..fi you did and would point me I would be grateful thanks. 

 

I have a pot of pinto beans on now ..they come out perfect every time in there …I can say I rarely do NOT used this thing and after hitting it with about 10 cook downs of tomatoes to paste ? 

 

I adore my pot glad you got one! why not life is way too short to not have something fun and very functional  in the kitchen

Edited by hummingbirdkiss (log)
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why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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hummingbirdkiss - What proportions of Calrose to water did you use? And what setting did you use - just the rice button? I can try it for you - I have some Calrose and the IP is empty right now. Is there anything else I should know about 'Korean' rice making? I am not sure what I should be looking for in terms of a particular texture or taste I guess but I am happy to try the experiment for you.

eta: Is this http://mykoreankitchen.com/2007/05/25/how-to-make-perfect-korean-steamed-rice-step-3-how-to-soak-and-cook-the-rice/ the procedure you follow? I don't normally soak my rice but I can if that is required. Their recommendation for 1.5 (or 1.2 - not sure how I will know exactly is the 'right consistency' after soaking either :( ) cups of water to a cup of soaked rice seems high for this particular machine if you just use the rice setting. I put too much water in once - just with regular non-converted rice - and it was 'soggy' when it was done using the 'rice setting'. Is that the result you are getting?

Edited by Deryn (log)
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Anna, I've had that recipe bookmarked for quite a while, but hadn't gotten around to trying it. However, I'm thinking that tonight might be the night, given your endorsement. I only have a stovetop pressure cooker, so that's the way I'll have to deal with it. Do you notice any difference in how hot the kitchen gets with the electric version compared to a more traditional pot?

Melissa,

I am absolutely spoiled in then I have an induction range and a 6 quart Kuhn Rikon Duromatic stovetop pressure cooker. They contribute little heat to my kitchen. The IP certainly gets hot but really it wouldn't normally be operating for much more than an hour under normal circumstances. I really haven't done any kind of comparison to give you a more objective answer. As of the present moment I can say that the IP impresses me enough that I would be unlikely to use the stovetop unless I really needed that 15 psi. It is so nice to set it and forget it.

  • Like 4

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I know where I fail with this pot and maybe you can help if you wanted to ..or maybe you already have and I do not see it  if you tried white rice (Korean style is what I eat mostly)  yet or not ? did you ? if you have made rice would you mind pointing me to it?  You are up to 5 pages and I am unable  keep up currently.  But am thrilled with the conversation I have read that is for sure how fun this is

 

I have put four pots of cal rose medium in that pot and ended up tossing it to the chickens and ducks before I gave up ..same with the jasmine rice   ..I use the medium grain Calrose to  make Korean style rice almost daily and have to use a pot on a hot plate  burner because I can not get it to come out correctly in the Instant pot …I have to clarify  I have NEVER been able to get any rice to come out in a rice cooker anyway so this is nothing new to me…but maybe now if you try it and give an outline of you process..I can do it? I would love to because I have to watch the burner it is so dangerous …and the pot I can leave .. ..that and  jasmine have both been tossed to the chickens and ducks because I could not figure it out ..and I would love to be able to make it in there ..I can make pilaf and even made a nice pot of Persian rice with the crust on the bottom ..but not plain rice 

 

if you have not tried would you please give it a try ?  Let us know how you did ? ..again if you did already and I missed it I appologize  just point … I spun through the thread and did not see it ….and was blown away there is so much i have to come back if I ever get that elusive thing called "time" and go through it again …but in the meant time ..fi you did and would point me I would be grateful thanks. 

 

I have a pot of pinto beans on now ..they come out perfect every time in there …I can say I rarely do NOT used this thing and after hitting it with about 10 cook downs of tomatoes to paste ? 

 

I adore my pot glad you got one! why not life is way too short to not have something fun and very functional  in the kitchen

 

Check post #90 where I cooked some basmati rice. Deryn has offered to check out the calrose and I am happy to check out the jasmine.

  • Like 1

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Since I am not a rice expert, and have never made 'Korean Rice', I have been doing some 'research' to try to guess what exactly it is that hummingbirdkiss is trying to recreate.

I think I will try several experiments. In the first I will wash and soak the rice for half an hour and then use the 'rice' setting and see what I get. Water to rice ratio will be 1.5/1 (but if that doesn't produce a good result I may try it again reducing the water).

Then I will wash and soak another batch and use a bowl to steam the rice for .. not sure here how long yet - maybe 20 minutes?

Then I will try pressure cooking (at low setting) for 6-8 minutes, followed by steaming for ... not sure how long .. but maybe 15 minutes.

And I am guessing that Korean Rice texture should be somewhat 'sticky' and 'soft-ish' but not too much so. I note that, in the following recipe (which isn't what we want but it does involve steaming in the instant pot - http://instantpot.com/black-sticky-rice-pudding/) they say to steam for 30-40 minutes. This is, if that is true, not going to be much quicker than in a dedicated rice cooker I would guess.

I also found a site which said if you want Korean rice, you should buy Korean Rice (which, I am gathering may work better than either calrose or jasmine.) And another that said the hard layer at the bottom of the pan after cooking Korean Rice was called 'noonga' or something like that I think - and should not be thrown away but should have 4 cups of water added to it and then be boiled to make a 'soup' for breakfast (congee?). At any rate, I am wondering if I should be trying to get that layer formed when cooking Korean Rice or not.

At any rate, I will report back with my 'findings' when I can. I expect that will be tomorrow sometime however.

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