Smokin-It User Forum!
General Discussions => Anything Goes!! => Topic started by: old sarge on April 10, 2018, 09:14:53 PM
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I just ordered an 8 quart InstanPot from their on-line store. Free shipping and no tax (outside of CA). Used the code INSTANTPOT50 and saved $10. I don't know if that code is keyed specifically to the 8 quart models but thought I would pass it on.
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My mom is nutso about her InstantPot. She has a 6 quart. I can see many uses for a 3 quart in my household, but I continue to resist. Not sure for how much longer. I'm hoping my mom will get bored with hers and give it to me. ;)
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I want one SO BAD but have to control my spending for a bit. I've been hemorrhaging money lately with a "quick little kitchen makeover" that started off with "just paint". Yeah right. Just paint......pffffttt!
Once I get that project done I'd like to get one. I have many internet friends that have them and love them but since they are "internet" friends I've not been able to see what they do first hand. The yogurt option intrigues me I must say!
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I first heard about them on another forum. Lots of IP users there and I had to look it up to see why they were excited about it. And the quest was on. Been using a Cuisinart 6 qt electric for 4 or so years with great results. Also a stove top Kuhn Rikon that is probably 15 or more years old. Great piece of gear. I wanted a larger electric and the Duo80 seeped to be ideal. With tax included, Target out the door was $151.21. Called IP and got the code and ordered the IP80Plus for $149.95, no tax or shipping. Seemed like a good deal.
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Ah, We got one too, but haven't used it yet. Keep us up on how and what your doing in yours Dave.
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Ah, We got one too, but haven't used it yet. Keep us up on how and what your doing in yours Dave.
Will do. Arrival is end of day Monday.
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There is a yogurt recipe where you use Fairlife milk and just dump everything in and turn it on, that is very popular (no preheating the milk to 180 or whatever). My mom loves this.
https://thisoldgal.com/instant-pot-no-boil-yogurt/
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Thanks Kari. My wife loves yogurt. Now she might use that feature. Me? Pot roast and beans and such. But looking forward to trying all the features. Who knows, maybe I will develop a taste for yogurt.
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+1 on the yogurt. Very easy to make. It also does a great job on beans.
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The IP arrived Monday. Seasoned it via the water test as recommended. Quick and quiet. Seems very well built. My wife surprised me by asking why I did not get the Ultra model; and here I thought I was pushing it getting the duo plus price wise. In any event, pot roast coming up this coming week.
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Dave, let us know how the pot roast goes. I just got one too.
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Dave, let us know how the pot roast goes. I just got one too.
Bob - The roast went very well. Not trusting in technology till I get used to something, I manually set the cooker to high for 45 minutes rather than use the meat setting (maybe next time). Browned (sauté function) the meat in a little oil, then threw in half of a very large onion, followed by a can of beef broth, 3/4 can of water, whole carrots and whole baby Yukon Gold taters. The meat was fork tender. Carrots and taters nicely soft (have to work on that) and the onion, well, it came apart. All in all, a rousing success. A good investment.
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I bought a 10 qt electric pressure cooker close to 2 years ago. It's a Fagor brand, with all the bells and whistles. Great reviews on Amazon, and will do (from what I can tell) anything that they should be expected to do. To date, I've used it exactly...once! Hope you use yours more than I use mine... ??? Nothing against them, they just don't fit my cooking style.
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Actually we use pressure cookers quite frequently. The stove top is used for really large cuts and for pintos with smoked ham hock or shanks (I use the pintos for refried beans). The electric for pot roast and ox tail soup. This model has cake and yogurt etc. The jury is still out on whether we will use those functions but my wife is leaning toward trying out the yogurt. Kari linked to an interesting yogurt recipe; seem really simple.
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My two favorite things to make in Instant Pot is cheese cake and https://www.dadcooksdinner.com/pressure-cooker-senate-bean-soup/ (with my smoked bacon). I love being able to make it with dry bean without having to take time to do the soak.
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Great info, both Daves!
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Our "Fagor" gets plenty of use, Steamed Shrimp, Veggies, Soup (bean, chicken corn noodle, etc.) It's a handy tool!
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I'm waiting for the Instant Pot Max to come out. Should be able to do pressure canning in it since it will get to 15 psi.
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Instant Pot Max sounds good, as per c/net review: An Instant Pot rep said future versions of the Max will have a sous vide setting that will heat water to a specific temperature for sous vide, but it hasn't yet been made clear whether the first version of the Max will include it.
Still smokin, Ralph
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Instant Pot Max sounds good, as per c/net review: An Instant Pot rep said future versions of the Max will have a sous vide setting that will heat water to a specific temperature for sous vide, but it hasn't yet been made clear whether the first version of the Max will include it.
Still smokin, Ralph
I saw that. I have an Anova sous vide, and even if the Max comes with sous vide, I think I would still use my Anova (won't tie up the instant pot for 3 days if I am doing a long sous vide like chuck or pork belly). The Anova is so simple that I don't see an advantage to using the Instant Pot for sous vide if I already have the Anova. If you do not already have sous vide though, that will be a nice additional feature. I'm not going to wait for that version of the Max. I'm fine if the early versions just have the pressure canning. As long as they are safe and don't explode at 15 psi. :o
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YouTube has a video with a demo of the Instant Pot used for Sous Vide. Aside from tying up the pressure cooker for hours or days you don’t get the ‘circulation’ of the water. I imagine an induction type hot plate might be able to dial in an exact temp as well.
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YouTube has a video with a demo of the Instant Pot used for Sous Vide. Aside from tying up the pressure cooker for hours or days you don’t get the ‘circulation’ of the water. I imagine an induction type hot plate might be able to dial in an exact temp as well.
The current Instant Pots don't do true sous vide. Sous vide requires precise constant temperature, and water circulation. The temperature in the current Instant Pots is not precise enough. Plus there is no circulation like Sarge said, which can cause hot spots. The screw that holds the fan blade on my Anova came loose once, so the fan wasn't spinning, and my Anova temperature readings were going up and down all over the place within seconds, by several degrees. With the heating element on the bottom, I can't imagine that the Instant Pot could keep any kind of accurate temperature without circulation. There has to be a pretty wide range of temperatures between the water near the bottom of the pot, and the surface of the water.
Basically what people are doing in the YouTube videos is "poaching" inside a ziplock bag. So in some cases, you can get "similar" results to sous vide depending on what you are cooking. I'm not sure how they'll solve all of those issues with the new Max model, but seems like a tall order to integrate it into the Instant Pot, especially the circulation aspect. Sous vide seems better suited to a separate appliance. Too darn many mechanicals to break in one appliance if they try to add circulation. The new "stirring" feature they are adding (Nutri-burst) is just simply short spurts of pressure release that agitate the contents when under pressure, so that's already kind of a built-in feature that just requires a separate program. Since sous vide isn't under pressure, not sure how they'll achieve the circulation. Anyway... here's what the Instant Pot website says about sous vide with their current Smart Instant Pot model. Too much fuss. I think I'll stick with my Anova. ;D
"Instant Pot Smart can support limited sous vide cooking when food materials are not too sensitive to temperature. You need to use our Smart Cooker app to do so. Due to the fact that the thermometer is at the bottom of the inner pot, the detected temperature inside the inner pot is an approximation. Calibration is needed. We did many experiments. With the same volume of water in the inner pot, the temperature can be maintained consistently within +/- 1°C between each runs. The process of calibration is to set a temperature on the app, say 60°C, for a fix volume of water, run the program, measure the temperature with a thermometer, e.g. getting a 63°C reading, then modify the program to set target temperature to 57°C. For the same volume of water, the new program will be able to maintain the temperature at 60°C +/- 1°C."
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I think sticking with the Anova is a smart decision. And I liked your explanation of what those in the video were actually accomplishing.