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Okanagancook

Instant Pot. Multi-function cooker (Part 5)

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28 minutes ago, Kerry Beal said:

I can't wait to get a copy to play with!

 

It has some interesting recipes  that's for sure.

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Posted (edited)

looking forward to " iPot for Two ' from my library

 

noticed this yesterday :

 

https://www.engadget.com/2019/03/04/instant-pot-owner-merging/

 

iPot and the current maker of pyrex merging

 

it not the original maker of pyrex andcorningware , which were made by Corning in CorningNY

 

I hope this works out wetland the iPot crew get their ' just ' rewards.

 

hope Pyrex does not dumb down the iPot for better margins

 

seems the concept of the iPot has come close to its developmental end.

 

anyway , congratulations to the iPot Crew.

 

P.S.:   there is , of course , a thread on this here:

 

https://forums.egullet.org/topic/158105-instant-pot-bought-up-by-corelle/?tab=comments#comment-2192349

 

that I had not noticed.


Edited by rotuts (log)
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Lamb shank cooked using sous vide function of instant pot max.  167 degrees for 24 hous.  Fall off the bone tender.  Small volume can be a problem for large meals but I usually cook for two people.  Since IP is permanently living on my counter, it is nice to have SV option.  It will not replace my Joule or Anova ;) for when I do batch cooking.

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@Shelby how many ‘righties’ and how many ‘lefties’?  Or does it matter?🤪

 

Seriously, I need to find a bag of feet to enhance my stocks...not easy to find in little old Penticton.

On the subject of gelatinous additions to stock, does anyone use packaged powdered gelatine ?

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12 minutes ago, Okanagancook said:

how many ‘righties’ and how many ‘lefties’?  Or does it matter?

Oh you always have to have an equal amount of both or it won't work.

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On 3/4/2019 at 5:48 PM, ElsieD said:

 

It has some interesting recipes  that's for sure.

Just asked Mr. Kim to order that one and also Instant Pot Obsession.  

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although I missed out on the iPot 8 qt  v2 for  89 USD

 

 Ive recovered from that

 

Id like to hear for those who use the iPot

 

for pressure steaming eggs 

 

right out of the refrigerator 

 

at low pressure steaming

 

i.e. above the 1 cup of water 

 

Im looking for personal experience 

 

where the egg , chilled in cold water or ice water for a minute ore so

 

makes a Perfect Poached Egg  , coddled if  you like ?

 

based on this ATK episode :

 

https://forums.egullet.org/topic/158144-americas-test-kitchen-new-book/?tab=comments#comment-2194309

 

 

thank you.

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@rotuts  

 

I use Costco standard large eggs right out of fridge.  Somewhere between .5 to 1 cup water in IP with 6-9 eggs in silicone net bag. 3 minutes manual.  I really haven't noticed if high or low pressure.  QR and into an ice bath.  I get an egg with soft pliable white with custardy, slightly liquid yolk.  I'd call that solidly a soft boiled egg.  I don't think I'd equivocate it to a poached egg.

 

I just this morning did 9 eggs (cold and in the silicone bag)  in SV (Joule) 167F for 13 minutes, and THAT is what I would call a poached egg.  I cracked the egg over hot rice and it delivered an ovally, very soft set white exterior and a oozy custardy yolk  interior.  It jiggled.  It looked like a traditional poached egg to me.  I'd might back off a minute for a more oozy yolk in the future to see what happens.  I don't know how I would do that in the IP.  

 

I think in my opinion the biggest difference between boiled and poached eggs in the texture of the whites (?), maybe (?).

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I do Costco eggs right out of the fridge with 1 cup of water, eggs on a trivet, for 4 minutes at high pressure, 4 minutes release then 4 (or more) minutes in an ice bath. (The 4-4-4 method.)  They come out perfect.  I have done this in both 8 and 3 qt models.  

 

ETA:  Oops, I thought you meant hard-boiled, not poached.


Edited by mgaretz (log)

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18 hours ago, rotuts said:

although I missed out on the iPot 8 qt  v2 for  89 USD

 

 Ive recovered from that

 

Id like to hear for those who use the iPot

 

for pressure steaming eggs 

 

right out of the refrigerator 

 

at low pressure steaming

 

i.e. above the 1 cup of water 

 

Im looking for personal experience 

 

where the egg , chilled in cold water or ice water for a minute ore so

 

makes a Perfect Poached Egg  , coddled if  you like ?

 

based on this ATK episode :

 

https://forums.egullet.org/topic/158144-americas-test-kitchen-new-book/?tab=comments#comment-2194309

 

 

thank you.

 

I’m assuming that one day America’s Test Kitchen will get something right ... but I’m still waiting. 

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