It’s faster, and the rice is “drier” (hard to explain, it doesn’t stick together as much). Our kitchen isn’t massive, so having one appliance less also is a benefit.
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I have a Kuhn Rikon which I bought in the late 1970s - we were always short of money back then and the pressure cooker was a big outlay for us. So I’ve been using it for nearly 50 years, the only thing I needed to replace, about 5 years ago, was the round rubber seal for the lid. The pressure cooker still looks new despite its regular use.
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It looks too clean on the photo for something that is used everyday.
You need to refer to the Ali Express thread to see the polishing product he has been using…
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I bought an InstantPot. I used it to make potatoes. I was able to cook a whole bag in 15 minutes (maybe it would have worked in less time). The advantage was that it was fire and forget. I just set the timer and pressure and pressed start and it did it automatically.
Saw this interesting video on making stock with a pressure cooker:
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I didn’t watch the video because a) why would I need a recipe? You just throw the chicken carcass in with whatever vegetables you may have on hand, or just onions if you want a more ‘pure’ stock; and b) an hour? No way, ten minutes at high pressure is more than enough.
Edit: and having clicked on the video c) that thing is not ‘pressure cooker’ as we know it, but some sort of nuclear reactor.
Anything more complicated than this is a waste of space and money IMO.
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I beg to differ here.
For a good stock with a good depth of flavour ten minutes is definitely not enough, an hour is much more realistic in my opinion.
In my extremely humble opinion stock should simmer away at low heat for a day at least, topping up when it evaporates.
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You need to turn on the volume to hear why the chef did it the way they did. And it wasn’t a carcass it was an entire cooked bird.
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This guy works in a team of a 3* Michelin resto crew. Hats off for giving away some of their secrets. I plan to follow both recipes to the letter and spirit of the law. Will report back.
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I agree, and skimming off the scum is critical. I make mine in the slow cooker, 8 hours.
Worked. Last almost twenty years ago. He’s got degrees in biochemistry and maths too!
The instant pot is worth it for the timer function alone.
Dunning-Kruger effect, you don’t know what you don’t know. The guy popularized a scientific method in cooking and actually went through the effort of testing different times and found a sweet spot (too long leads to undesirable flavours).
Would you need to buy the chicken at Costco or would any other mainstream American supermarket roast chicken do?
Depends if you like the taste of Chlorine?
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