What do you do with your Instant Pot you cant do with a crock pot?

[Molalla1]

When you cook something in a pot and keep it simmering to reduce it, all the flavors are concentrated in the reduction.

When you cook something in a pressure cooker, the pressure pushes the liquid into the food and concentrates the flavors in the liquid. Since you use less liquid in a pressure cooker, but it was pressed through the food, the liquid contains the same amount of flavor as if it were reduced over time.

Make sense?

No, not to this old man slow and low . . .

 

[dragoneggs]

When you cook something in a pot and keep it simmering to reduce it, all the flavors are concentrated in the reduction.

When you cook something in a pressure cooker, the pressure pushes the liquid into the food and concentrates the flavors in the liquid. Since you use less liquid in a pressure cooker, but it was pressed through the food, the liquid contains the same amount of flavor as if it were reduced over time.

Make sense?

Theoretically. Maybe we should start making wine that way too? Who has time anymore for barrel aging?

And answer me this? Why do left over pasta dishes often taste better the second time around? And twice baked beans? Although I like pressure cookers for things like fast cooking of artichokes, etc.

And can you legitimately call something a 'stew' that didn't? :confused3:

 

[MossRoad]

Theoretically. Maybe we should start making wine that way too? Who has time anymore for barrel aging?

And answer me this? Why do left over pasta dishes often taste better the second time around? And twice baked beans? Although I like pressure cookers for things like fast cooking of artichokes, etc.

And can you legitimately call something a 'stew' that didn't? :confused3:

The end result is what should be considered.
Was it delicious? Yes.
Was any of it disappointing? No.
Would you make it again? Heck ya!

What's not to love? :licking:

 

[dragoneggs]

The end result is what should be considered.
Was it delicious? Yes.
Was any of it disappointing? No.
Would you make it again? Heck ya!

What's not to love? :licking:

I'm sure... just giving you a bit of a hard time. :drink:

 

[MossRoad]

Theoretically. Maybe we should start making wine that way too? Who has time anymore for barrel aging?

Head down to Dollar General and pick up a half gallon of grape juice.
Keep it at room temperature.
Pour out 1 cup and drink it.
Add half a cup of sugar to the juice and stir it up until dissolved.
Pour in 1 packet of yeast. Let it sit on top, don't stir it.
Put the cap on loosely and fit a balloon over the neck.
Watch it bubble for a few days.
When the bubbling stops, remove the balloon and cap and slowly pour the liquid into bottles, leaving any sediment on the bottom of the juice bottle.
Screw the caps onto the bottles (we don't need no stinking corks) and refrigerate.
Makes a quite tolerable wine in less than a week.
Wine snobs need not apply.

 

[MossRoad]

I'm sure... just giving you a bit of a hard time. :drink:

Oh I'm enjoying it. :laughing:

 

[dragoneggs]

Head down to Dollar General and pick up a half gallon of grape juice.
Keep it at room temperature.
Pour out 1 cup and drink it.
Add half a cup of sugar to the juice and stir it up until dissolved.
Pour in 1 packet of yeast. Let it sit on top, don't stir it.
Put the cap on loosely and fit a balloon over the neck.
Watch it bubble for a few days.
When the bubbling stops, remove the balloon and cap and slowly pour the liquid into bottles, leaving any sediment on the bottom of the juice bottle.
Screw the caps onto the bottles (we don't need no stinking corks) and refrigerate.
Makes a quite tolerable wine in less than a week.
Wine snobs need not apply.

I think there may be quite a gap between your tolerance and mine!

My appreciation has come a long ways from my teenage blackberry wine making days.

I am no oenologist, but unfortunately I have a taste for fine wine. Okay... I will come clean, I'm a snob. :licking:

 

[Doofy]

Head down to Dollar General and pick up a half gallon of grape juice.
Keep it at room temperature.
Pour out 1 cup and drink it.
Add half a cup of sugar to the juice and stir it up until dissolved.
Pour in 1 packet of yeast. Let it sit on top, don't stir it.
Put the cap on loosely and fit a balloon over the neck.
Watch it bubble for a few days.
When the bubbling stops, remove the balloon and cap and slowly pour the liquid into bottles, leaving any sediment on the bottom of the juice bottle.
Screw the caps onto the bottles (we don't need no stinking corks) and refrigerate.
Makes a quite tolerable wine in less than a week.
Wine snobs need not apply.

I tried this as a teenager but it was with cranberry juice. It was coming along just fine until the cat knocked it over (under the bed). Folks weren't impressed because it ruined the floor.

 

[goeduck]

Well I am defrosting my own chicken bone broth for the split pea soup and will probably decide tomorrow on the spot if it is going to be slow cooker or instant pot. I saw a recipe with turnip in it but balked at that. So it will be my traditional split pea, ham bone, celery, onion, carrot, parsley, Garlic and assorted spices. Cannot wait, I love split pea soup.

 

[Molalla1]

Well I am defrosting my own chicken bone broth for the split pea soup and will probably decide tomorrow on the spot if it is going to be slow cooker or instant pot. I saw a recipe with turnip in it but balked at that. So it will be my traditional split pea, ham bone, celery, onion, carrot, parsley, Garlic and assorted spices. Cannot wait, I love split pea soup.

I also really enjoy a good bowl of split pea soup.