I use mine for ribs (2 racks at a time), rice, reheating rotisserie chickens, stew, and I can do about 15 hard-boiled eggs at once. I might get this one as it bigger than the one I currently own.
@boygenius1991 Good for cooking beans and roasts in under an hour. You can check out pressured cooking times, but don’t be fooled – those times do not count coming up to and down from pressurizing. But I can still do a roast and potatoes, or bean soup in under an hour. So good enough for me. And this is a big one, so you can make more in it. I’d have almost no use for anything smaller.
Before my cooker died, I used my pressure cooker to cook scraps of meat and bones I saved for my dog. Mixed chicken, beef, whatever together. She didn’t mind the mix, and loved the result. I put it as an added attraction with her regular food. Large beef bones take a very long time, but small chicken bones get done fairly fast. They then are soft and very easy to chew right through. (Ever see the fish bones in a can of cat food after they pressure cook it?)
And the Amazon reviews are decent.
@boygenius1991@katbyter@tweezak The cold water trick works. My mom cooked with a pressure cooker a lot. Ran cold water and took the pressure valve off. If I recall correctly the lid was then able to be removed within just a few minutes without getting potato on the ceiling.
@boygenius1991@katbyter@Kidsandliz@tweezak first off, I’m biased, this is my product. So I too never understood what the hype was with pressure cookers until I got this Chefman. I’ve used it 5 times in the last two weeks, mostly to cook large amounts of meat I got from Costco (bone in and boneless chicken thighs for meal prepping). It’s so quick and so easy and I like how much meat I can sear at a time before pressure cooking. The oval shape really helps the surface area at the bottom. Again, I’m biased, but I really think $59 is a steal for this thing.
@boygenius1991@katbyter@tweezak I would assume that your T-FAL is a stove-top cooker, not an electric one. Running water over electric appliances is not generally recommended.
Even if you water-proofed the electronics (not really so tough to do), you’d still be faced with the fact that the electric cooker has an insulated housing which keeps it reasonably cool on the countertop, but also resists the cooling effect of the water.
Instead, electric cookers are equipped with a simple valve which allows them to be de-pressurized in a matter of seconds.
However, some recipes (for either electric or stove-top units) do require a slow cool-down period, which would not be included in the actual pressurized cooking time, thus leading to deceptively short cooking times.
BTW - Due to power limitations, electric cookers cannot reach the highest pressure [temperature] settings that stove-top cookers can.
@Kidsandliz@shahnm I agree, weird is the appropriate word. I love Pachelbel, but don’t think I want to listen to this version again.
And don’t think I could enjoy regular Pachelbel at the moment – I’ll try tomorrow, after cleansing my palate with some Black Sabbath or Twisted Sister, or something.
@Kidsandliz@shahnm We used these chickens for a Boy Scout training. The adults got seriously tired of listening to them, and they were eventually impounded. Thanks for all the videos - I made sure to send them around!
@craigthom OMG when I bought a rice cooker back when my kid lived at home it was such a time saver. I didn’t even realize how much so until I got one. And non fast cook rice tastes so much better. We had rice at nearly every meal and my kid (from SE Asia came here at almost 10) would eat left over rice with all sorts of other things added in for breakfast. Back then rice in our household was sort of like milk in most households - always needed some in the fridge.
@craigthom Electric pressure cookers have been around a lot longer than Instant Pot. They just have a kick-butt marketing team that has convinced everyone they invented a brand new appliance that somehow most of America had never heard of. And they created an enormous craze over it. But they’re no better than any other electric pressure cooker, IMHO. And even on sale, you’re not going to get the 8-quart Instant Pot under $60. They’re all secretly the same machine with different labels.
Lol. New trend of old idea. Let’s hop on. I’ll stick with it this time and make my own food… No you won’t. If you couldn’t be arsed to cook before and didn’t know what a pressure cooker was before… I mean maybe some percent will but I bet there are a ton in the back of cabinets
@hyouko You really want a canner for this process, as you need to have a good handle on the pressure, and have a gauge to verify it. Pressure=temperature, and you need to hit 240° to kill the botulism spores.
@hyouko@ManBehindPlan yep you need a good old fashion manual pressure cooker to do any kind of canning, the one like are used to watch my grandmother use when I was a kid. Once in a while you can even find them in thrift shops, Good luck.
I Love my 8 qt Instant Pot…This one may be cheaper, but I know nothing of the brand. Pressure cookers have indeed been around for decades, but the Instant Pot has many more features and does a lot. A time saver in cooking time, but good recipes still require quite a bit of kitchen time. Brown Rice! Woohoo. Boiled eggs, sweet potatoes… Roasts… endless recipes…
Got a 6-quart Insignia (Best Buy) model for ½ this price six months ago. GREAT device. Made spaghetti & meatballs in 15 minutes, fabulous beef stew in 25, etc. (Times DO NOT include prep time, which can be lengthy. But cooking time is sometimes 20x faster than a slow cooker.) Planning to do artichokes at some point. I really wanted to check out the Instant Pot craze, without forking over big bucks for the name brand. These are actually fun & useful devices, if you cook a lot.
I bought an Instant Pot a while back in an Amazon deal-of-the-day. I like the convenience of “throw it in the pot and wait for the beep” cooking, but it seems like when you add in the time it takes to come up to temperature, it doesn’t really save all that much overall cooking time for many things.
@macromeh I can’t say for overall cooking time, but the convenience of minimal prep and easy cleanup of all in pot still goes a long ways. I got one of the previous Ninja Foodi deals and have used it to cook many meals, where before my main staples were either fast food, delivery or microwaveable meals. I can’t say that I’m being any healthier eating my own spaghetti or entire rack of BBQ ribs, but I certainly never made any of that myself before when I contemplated the mess involved compared to just going out.
@macromeh It all depends on what you are cooking. For a bunch of common stuff, time may be similar, but you do save steps, and time spent watching and stirring. For some things like cooking a big or tough cut of meat to tenderness, stews, beans, it can cut time considerably. A lot of recipes that otherwise need a slow cooker and half or more of the day, convert to 30 minutes of pressure time or less. You do have to make sure to not add too much liquid that won’t be boiling away, or too little and burn, and thickeners need to be added at the end.
Mine arrived and looks like it’s clearly new but the front control panel plastic seems like it’s unnaturally separated. It works fine as far as I can tell but with the control panel feeling like it’s going to separate it’s got me a little worried… Both for safely/electrocution worries lol, but also for longevity of the device.