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Thread: Instant Pot Advice

  1. #21
    TVWBB Wizard LMichaels's Avatar
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    I get the same aroma thing with my pressure cookers and I have to say I have never had migration of flavors from the seal into my food. If you think about it there would be a hard time to have that happen. Since pressure and steam flow is out of the lid not into it. At first I was real anal about trying to get rid of it now I just don't worry. As for flavors being "muted" with a pressure cooker I cannot answer to counter top models. Only my honest to goodness cooking with gas by golly stove top models and I do not notice this. Actually I have noticed flavors are heightened thanks to the quicker cooking though I have noticed flavors don't "mingle" as much. I attribute this to the fact a counter top 110V unit has pretty limited power whereas I can put mine on an 18000 BTU burner and it comes up on the steam in a heartbeat and therefore can cut cooking time quite a bit over a counter model since actual cooking time is measured once the pressure is up.
    As for slow cooking I am a firm believer in cast iron and have a couple of heavy CI dutch ovens. They go from the stove top (for searing and browning) into a low oven for however many hours I want. I use the oven timer so if I want a 5 hour slow cook I set the oven to just turn off at 5 hours. So if I want dinner to be say 7 or 8 hours from my start time. I can set the oven for say 5.5 hours, it turns off, prep work is done for sides and table setting, wife and kid(s) get home or are ready to sit and even though the oven has been off for say 2 hours I pull out a perfectly cooked piping hot stew or pot roast or whatever. Plus on any time I want to deep fry I simply use that same CI dutch oven (either the smaller one or the big one) fill with grape seed oil and use either on stove top or on side burner from my grill depending on weather.

  2. #22
    TVWBB Emerald Member Len Dennis's Avatar
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    Quote Originally Posted by LMichaels View Post
    If you think about it there would be a hard time to have that happen. Since pressure and steam flow is out of the lid not into it. .
    Actually very very little steam and pressure escape out of the IP. Steam only when it first pressures up then it's a completely enclosed system (unless there's an issue, it doesn't de-pressureize/de-steam till times up). I do get a very slight aroma once it's about half way through the cycle but it's minimal.
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

  3. #23
    TVWBB Wizard LMichaels's Avatar
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    I think you misunderstood or I mishandled the response. What I meant is that since the seal is under positive (not negative) pressure any aromas on it will not infiltrate the food. For the record I have never had steam escape from my lid seals only from the relief valve which because they're externally heated is how they regulate pressure if you don't turn down the heat. I think the IP uses temp control more than an actual mechanical pressure regulator to do it. One of my Fagors is a single pressure the other is dual (IIRC 7 psi and 15 psi) while the single is 15psi only. I have found the dual pressure one I always use the high setting anyway. I guess for some delicate things like say seafood low pressure may be called for but other than octopus seafood cooks so fast pressure cooking it is a waste of good seafood. I do use it for octopus though. Then once out I can do a quick marinade and grill finish on it. Yum!

  4. #24
    TVWBB Emerald Member Len Dennis's Avatar
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    Don't try reducing liquid on saute (high). Food may not burn because of a lot of liquid but it sure will stick like it's been crazy-glued down. Did Jamaican Goat Curry this pm and needed to reduce the liquid. Read to do saute on high. Not good. I could barely break the goat free from the bottom. It's cooling now to skim the fat but it's not a job I'm looking forward to (overnight cool down).
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

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