SEEING-TO-BELIEVE
Head Chef
it will dry out isn't it?
Pressure cookers are made for braising. If you follow a good recipe and do it correctly, you should have a great result.
i've once been told that on the english quora.The only way I make pot roast, stew and corned beef is in my electric Instant Pot pressure cooker. Comes out fantastic in a very short time and never comes out dry. Been doing them this way for years now. Why would you think it would come out dry?
There are a couple other differences. The Instant Pot stops cooking and switches to Keep Warm when the time is up. And they have a locking feature that makes it impossible to remove the lid before the pressure has come down to a safe level, so you don't have to worry about it blowing the lid off.A plain PC will do everything an Instapotwill do. The difference is that you have to adjust the heat applied to a PC, whie the Instapot has pre-programmed settings to perform the desired task.
SEEING, do you have a regular Pressure Cooker or the new Instant Pot type of pressure cooker?
If you have neither, then I would recommend the Instant Pot type.
But you don't need to run out and buy one if you have the old style. Just follow a recipe meant for the old style.
There are a couple other differences. The Instant Pot stops cooking and switches to Keep Warm when the time is up. And they have a locking feature that makes it impossible to remove the lid before the pressure has come down to a safe level, so you don't have to worry about it blowing the lid off.
I'm one of the firts in Israel to have a instant pot
thank you all
and why would you cook pasta in a pressure cooker?
Another one dish meal! I have made a few of those pasta dishes Milk Street came up with, in which a sauce is made in the IP, then the pasta is stirred in, along with some extra water, for the pasta to absorb, then it is set for 3-5 min, depending on the recipe. The pressure is released as soon as the time is up, then the pasta is finished however you would normally finish it - with cheese, more basil, etc.I'm one of the firts in Israel to have a instant pot
thank you all
and why would you cook pasta in a pressure cooker?
I don't think it was generalry meant to cook pasta in the regular sense, but as part of the whole dish.
You are correct that it would be a lot shorter on the stove top. Heat water, cook pasta, drain. Whereas with a PC and/or an Instant P, you would have to wait for pressure to build and drop. to my way of thinking the waiting for the pressure to drop is the longest part.
GG, I have no idea how the pressure is released in the Insta P's, but on a PC it is extremely difficult to remove the lid while there is a lot of pressure.
Also blowing up is another rare thing, maybe used to happen long ago with perhaps inferior cookers. The release valve is what is going to blow off, not the lid. and yes, it will make a hole in the ceiling, plus squirting out that tiny hole will be what's left of the beef'n potatoes, making a horrid mess.
You mention it switches to Keep Warm when its time is up - to me that would be the icing on the cake!
Yeah, I've never had or used a traditional pressure cooker, so I was vaguely remembering what I'd read about it [emoji38]GG, I have no idea how the pressure is released in the Insta P's, but on a PC it is extremely difficult to remove the lid while there is a lot of pressure.
Also blowing up is another rare thing, maybe used to happen long ago with perhaps inferior cookers. The release valve is what is going to blow off, not the lid. and yes, it will make a hole in the ceiling, plus squirting out that tiny hole will be what's left of the beef'n potatoes, making a horrid mess. [emoji38]