Instant Pot. Multi-function cooker (Part 3)

[rotuts]

so you IP pot have ' scale ? '

 

doesn't vinegar and water take care of that ?

 

better check first.

 

my IP does get a little spotty from mildly hard water.   but it easily is cleaned.

 

consider   bartender's friend ?

 

https://www.amazon.com/s/?ie=UTF8&keywords=barkeepers+friend+powder&tag=googhydr-20&index=aps&hvadid=54528361956&hvpos=1t1&hvnetw=g&hvrand=17838810383009074359&hvpone=&hvptwo=&hvqmt=b&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001873&hvtargid=kwd-21911135393&ref=pd_sl_860baskoic_b

 

this polishes it up is that's what yoou want     but check first to see if its OK to use.

 

call them     they have an 800 # and are very helpfull

 

https://instantpot.com/contact-us/

 

scroll down to the bottom for the tele number.

[GlorifiedRice]

Its not scale, its cooked on food.

Im thinking of purchasing a new liner and sending it away to get nonstickified

[rotuts]

call them as talk to them.  maybe your line is somehow defective and might replace it

 

after you politely explain the problem and no one else's here has that problem

[Shelby]

I have very hard water.  No softener.  We have a  well.  I don't have any trouble with my liners.  I have less trouble cleaning them than my non-stick skillet.  

[rotuts]

do you sauté a lot ?

 

maybe that's an issue.

[blue_dolphin]

I have hard water too.  I've gotten stuff burned on but so far nothing an overnight soak and a final scrub with Barkeepers Friend couldn't fix.

[Tere]

My water is soft (I am on a spring water system) but I've done an epic sticky burn on with chili and that cleaned up fine. I'm kinda baffled as to what to suggest. 

 

Dishwasher doesn't come up perfect (I get those little drops that you get) but usually a combo of a soak and a scrub pre dishwasher and a dishwash has worked fine.

[GlorifiedRice]

 

Washed in dishwasher 2 times, and soaked overnight & scrubbed. Still gross.

[curls]

Finally tried out some ribs in the IP, beef ribs! Cooked in the IP & finished with some BBQ sauce in the oven. They turned out very moist and tasty.

[palo]

4 hours ago, GlorifiedRice said:

 

Washed in dishwasher 2 times, and soaked overnight & scrubbed. Still gross.

 

There's definitely something wrong with that pot!

I'd call the IP people for sure.

 

p

[rotuts]

decided to make a Bold Move :

 

 

3 min HP egg , generic white large   been in the refrig a while.  one doz straight from the refrig.   I use a push-pin into the air-sack on the flatter end.

 

rapid cool , surface dried and placed back in the cardboardish container in the refrig.

 

I tried one test  the day I made them .  even though there were cold from the frig  they did not peel that easily.  peel fine after 24 hours in the refit.

 

note the bit of green on the thinner side :  that's supposed to indicate over cooking , which makes sense .  can't taste it.

 

I really like these yolks.

 

breakfast notes here :

 

 

at the bottom

 

after enjoying the Egg Salad  , I realized this is as good a HB egg as it gets , for my taste :   white is fully cooked yet tender

 

no hint of Rubber-ey-ness   and the yolk  outstanding , and not  'sandy' if you  know what mean

 

Bold is Good !

Edited August 31, 2016 by rotuts (log)

[blue_dolphin]

@rotuts breakfast post made me want some egg salad and I decided I should give the IP another try.  

Four farmers market large eggs, straight from the fridge.  1.5 cups of water in the IP.  Eggs sitting on trivet.  

5 min high pressure, quick release, chill in ice water:

I prefer the yolks more cooked than this for "hard boiled"  

I may try one more time, but I can make great hard cooked eggs by steaming them on the stove top or in the Cuisi steam oven so perhaps I should be happy with those methods.  I don't really need to cook everything in the IP !

 

[Shelby]

6 minutes ago, blue_dolphin said:

@rotuts breakfast post made me want some egg salad and I decided I should give the IP another try.  

Four farmers market large eggs, straight from the fridge.  1.5 cups of water in the IP.  Eggs sitting on trivet.  

5 min high pressure, quick release, chill in ice water:

I prefer the yolks more cooked than this for "hard boiled"  

I may try one more time, but I can make great hard cooked eggs by steaming them on the stove top or in the Cuisi steam oven so perhaps I should be happy with those methods.  I don't really need to cook everything in the IP !

 

Consider using natural release and I bet they will be perfect using your method.

[rotuts]

I wonder if the timing and results are related to the number of eggs ;   i do a doz at a time.

 

these would be superb in Egg Salad I think.  did you chill for a while to get them to peel easily ?

 

guess Im going to have to do 2.5 min / doz next time.    I like having HB eggs ready to go in the frig.

 

I also did eggs in the CSB , again a doz   and got some yolks that were barely beginning to set.   i chilled them and used the yolks of

 

both hollandaise and béarnaise right from the fridge  

[blue_dolphin]

@Shelby, I'll try natural release next time.  I suspect that bit of extra time will do the trick.

 

@rotuts, I did chill them and they peeled OK.  It probably doesn't show up in the picture, but the centers of the yolks were fairly liquid - maybe "pourable gel" would be correct.  Even though I like them a little more cooked, they are nice deep gold colored yolks, aren't they ?

 

I put the yolks in a custard cup, covered with foil and put them back in the IP for 2 min and they are now easier to mush up for my egg salad.

 

[rotuts]

its remarkable for the time differences with the two methods.

[Anna N]

@blue_dolphin

 

 I must say I was taken aback by your results at five minutes.  So I looked back at my first attempt to make hard-boiled eggs in the IP and noted these differences

 

Low-pressure

Only one cup of water

Let the pressure drop of its own accord

[rotuts]

@Anna N 

 

what were your timings for the LP method ?

 

Ive done 5 min LP   10 minute release    ( 1 doz large eggs ) and found them to be the same as 5 min HP instant release.

 

Im very happy with the 3 min HP eggs  one doz.

 

I can't see these differences being related to Fresh or older supermarket eggs.

[blue_dolphin]

3 minutes ago, Anna N said:

@blue_dolphin

 

 I must say I was taken aback by your results at five minutes.  So I looked back at my first attempt to make hard-boiled eggs in the IP and noted these differences

 

Low-pressure

Only one cup of water

Let the pressure drop of its own accord

 

I think going with natural pressure release is probably key as that gives several more minutes at a high temp and pressure and that's all that's needed.

[Anna N]

1 minute ago, rotuts said:

@Anna N 

 

what were your timings for the LP method ?

 

Ive done 5 min LP   10 minute release    ( 1 doz large eggs ) and found them to be the same as 5 min HP instant release.

 

Im very happy with the 3 min HP eggs  one doz.

 

I can't see these differences being related to Fresh or older supermarket eggs.

5 minutes. My suspicion centres around the amount of water however my conclusions don't correlate.   A greater quantity of water require is longer to reach pressure.  However it doesn't go from cold to hot instantly  so some cooking takes place while the water is being heated. However the conclusion should be that @blue_dolphin's eggs should have been over cooked not under cooked. Back to the drawing board

[rotuts]

the 5 min HP egg(s) with IR  ( instant release ) has 60 % ( a little more actually ) more time at HP than a 3 min HP egg with IR 

 

the results  ( pictures ) would be reversed if I understand thermodynamics even a tiny bit.

 

natural release just adds a variable cooking time  on the addition side of the equation

 

I am not in anyway doubting  @blue_dolphin  work

 

in addition, it would take more time   ( probably not that much more ) for the IP to get to full pressure w 1 doz eggs

 

above the water   ( think of them as a cold mass absorbing heat while the pot gets to pressure )

 

rather than 4.

Edited August 31, 2016 by rotuts (log)

[Shelby]

My method is just like Anna's (my notebook has a lot of crossing out of different methods I've tried lol):

 

1 C. water

Place eggs on trivet (I've done from 1 egg to 6 at one time)

Manual

Low pressure

5 minutes

Natural release

Eggs straight into ice bath

 

 

[Fernwood]

11 hours ago, GlorifiedRice said:

 

Washed in dishwasher 2 times, and soaked overnight & scrubbed. Still gross.

I would try simmering water with a handful of baking soda in it.  This has worked for me with otherwise insoluble residue on stainless steel.  

[Do not mix baking soda with vinegar, lemon juice or other acid, as many will suggest.  This just neutralizes all of the base (or acid) and at least some of the acid (or base)--just because fizzing is exciting doesn't mean it is effective.]   

[GlorifiedRice]

53 minutes ago, Fernwood said:

just because fizzing is exciting doesn't mean it is effective.]   

 

HAHAHAHAHA

[kayb]

On 8/27/2016 at 5:56 PM, GlorifiedRice said:

I wish theyd make a non stick pot

 

Just out of curiosity, does anyone else who makes yogurt have an issue with milk sticking to the bottom of the pot? Per the Laura Pazzaglia YouTube video (I lost my book!), I denature the milk by steaming for 0 minutes (essentially bringing to pressure and then releasing), natural release (because I tried quick and it sprayed milk all over my upper cabinets). I get a skim of not really scorched, but stuck-on, milk solids on the bottom of the pot. They clean up OK after a soak, with a minute or two or three with a plastic scraper, and there's no "scorched" taste to the yogurt.

 

23 hours ago, GlorifiedRice said:

 

Washed in dishwasher 2 times, and soaked overnight & scrubbed. Still gross.

 

Oh, yeah. That's just wrong. I've never had that. You need to call them.

 

8 hours ago, rotuts said:

the 5 min HP egg(s) with IR  ( instant release ) has 60 % ( a little more actually ) more time at HP than a 3 min HP egg with IR 

 

the results  ( pictures ) would be reversed if I understand thermodynamics even a tiny bit.

 

natural release just adds a variable cooking time  on the addition side of the equation

 

I am not in anyway doubting  @blue_dolphin  work

 

in addition, it would take more time   ( probably not that much more ) for the IP to get to full pressure w 1 doz eggs

 

above the water   ( think of them as a cold mass absorbing heat while the pot gets to pressure )

 

rather than 4.

 

 

I've found that just for simplicity and ease of getting things done, there are a lot of things I prefer to cook on the stove, and boiled (and poached) eggs are among them. Ditto quick-cooking veggies, like cubed potatoes, broccoli, etc. I guess just because I'm generally in the kitchen doing other prep anyway. Good to know how to do it in the IP, in the event I don't have a burner open, but not otherwise. YMMV, obviously.

 

4 hours ago, Fernwood said:

I would try simmering water with a handful of baking soda in it.  This has worked for me with otherwise insoluble residue on stainless steel.  

[Do not mix baking soda with vinegar, lemon juice or other acid, as many will suggest.  This just neutralizes all of the base (or acid) and at least some of the acid (or base)--just because fizzing is exciting doesn't mean it is effective.]   

 

A dollop (or a packet) of dishwasher detergent boiled in the pot (ANY pot on which you've burned something badly) works wonders.