I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added aroun
I keep reading the same tip, when it comes to preserves, which essentially is: Botulism spores can survive 100°C and require hotter than boiling water temp
Anyone experimented with pressure cooking jerusalem artichokes to reduce the flatulence factore (inulin)?
I often cook chicken thighs in my InstantPot pressure cooker, 12 minutes on high with a marinade and it turns out tender and perfect each time. This time, howe
I am wondering what the difference is between a pressure canner and a pressure cooker? Will they do the same thing? Isn't the difference mainly in the size e.g.
Me and my wife are starting a business from our home kitchen. Our main dish is roasted chicken thighs with potatoes, and luckly the orders has
I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep
All these years I've just washed rice, put it into a pressure cooker (a regular pressure cooker; not a rice cooker), added the right amount of water and cooked
I have this Anchor Hocking glass bowl that I am thinking of using in my pressure cooker, curious if its safe or not? I used it in the microwave no issues. I pl
I forgot to use a thermometer to check my pork stew. I guess most people don't bother but now worried since I didn't check it after cooking. It looked very well
I just started cooking dried chickpeas in my pressure cooker. It made me wonder... I have some soup recipes that I make in my IP that call for canned chick peas
I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to t
When I bake chicken breast, some unsavory white gunk comes out. It is a perfectly edible protein, but not pleasant to eat. And when I cook the chicken with vege
I am cooking beans Vigna mungo , after soaking beans in water overnight. I realized that when i cooked them in morning for 20 minutes in pr
Can a meat that is vacuum sealed for sousvide cooking be cooked instead in a pressure cooker and appropriate results be achieved?
When it comes to pressure canning, is there a "golden rule" or standard for modifying recipe pressure settings or processing times when you want to change the q
I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pre
I have an Instant Pot that I love to use to prepare food, and for the first dozen meals it operated without issue. Lately, however, I get a 'food burn' alert ev
I have once prepared pulled pork on our basic charcoal kettle grill with fabulous success: the end result is succulent meat well permeated by the rendered fat a
In most recipes I've found about pressure-cooking pulled beef, the meat is sautéed before the pressure is applied. Why is this? Could I pressure-cook pul