We recently acquired something similar. The Pressure King Pro. Which we have tried a couple of times for cooking rice (spot on) and for making chicken tikka masala which was amazing. I look forward to giving it a lot more use in the near future.
@Gloria Mitchell The problem that occurred is a common one with beans, or any other food likely to foam up and clog the pressure relief. Rarely a problem cooking meats. What you describe happened once to my wife's dad, and he had been a cook aboard ship in the Army! Frank
"In July 2015 the Instant Pot Smart-60 cooker was recalled, affecting about 1140 units in the United States and Canada. The defect caused electric current to leak, which could potentially shock the product's user. There were four reported instances of this shock before it was recalled.[8] In February 2018, five production runs of Instant Pot Gem 65 8-in-1 Multicookers were recalled because they were overheating and subsequently melting due to a manufacturing issue." No intention of swaying opinion; I may buy one myself! Just be aware, they are new on the market, and the inventor is a computer science specialist, not Engineer or Physicist. May be still working out a few kinks. See: https://en.wikipedia.org/wiki/Instant_Pot
OK. Getting the Pressure King Pro out this afternoon. Going to attempt Beef stew & dumplings! The dumplings will be Gluten free.
I looked at the Instant Pot and the smaller size would work fine for us; but I am just not sure how much we would use it or if it would be worth buying one. Mostly , I use the Ninja Cooking System, and I really like it. It is just the right size to roast a whole chicken, or a meat roast of some kind, plus I can make soups and stew, and I even make eggplant Parmesan in the Ninja sometimes. It is not a pressure cooker, but has all kinds of heat settings, and you can even bake a cake in it if you want to do that. I have had it for about 6 years, and it still works perfectly, although it does not look like new any more........ it has had a LOT of use ! Here is a short video of the Ninja and how it works.
Everyone who has had a problem with a pressure cooker that I have heard of was cooking something involving beans. Although we don't use one much anymore except for canning, meat is the best thing to use one for; it seems to press the herbs and spices into to flesh as well as tenderizing the meat.
Well. The beef stew last night was a roaring success! Even the dumplings came out well. Plenty left in the pot. So looking forward to 'matured' improved seconds as per the thread elsewhere.
I got to admit they do scare me a bit. I don't eat meat and after reading here I'd probably avoid beans. But my assumption is they throw out little heat and this would be good in the summer. I don't use the oven in the summer but even the stove top adds heat.
Well, my beloved Ninja Cooking System is going to be re-homed. My daughter gave me her Gourmia cooker. It is somewhere between the Insta-pot and the Ninja. The Gourmia is not a pressure cooker; and that is just fine with me. Mostly, there is no reason that I need a pressure cooker anyway. If stuff needs time to cook, I can just let it take all of the time it wants. Unlike the Ninja, this one does have the digitized (computerized ?) operating system, more like the Insta-pot, and it is multi-function. The video commercial calls it an 18-function, and it makes everything from roasts to yogurt, and even melted chocolate (not that I am likely to ever make that). The lady that I gave the old station wagon to (she loves that car, by the way !) is trying to earn a living while still raising her grandchildren, and when I told her about the Ninja and what all it does, she was totally delighted to be getting it, and she said it would be perfect for the way she cooks. So, I will next be reading the operating manual and learning to use the Gourmia, and Sharon can read her new manual and learn how to use the Ninja Cooking System.
I seen this air fryer oven on tv yesterday I’ve always looked at the airfryers in Costco but I’ve never seen this little oven one before to me it looks more useful being a mini oven
I didn’t get that impression @Yvonne Smith but I might be wrong https://airfryeroven.com.au/?KeyNum...MI0Kj-z4D43AIVhQYqCh0vrwrKEAAYASAAEgI8UfD_BwE
Well...... it took me a month to get brave enough to try out the Gourmia, but today I am using it for the first time, and I have decided that I do really like it. At first, it looked confusing to me because it has all of the presets, and it was for things that we never do, like melting chocolate for chocolate fondue. Even if we did such a thing, we sure do not need a gallon of chocolate ! Anyway, it also has regular settings so that you can choose the length of time to cook and what temperature you want, and that is what I used today. It heated up really fast, too. I am roasting a whole chicken (on sale at Kroger for 59 cents a lb ), and then I will add in some veggies when the chicken gets almost roasted. I turned the heat up, and it browned the chicken really well, and now I have it on a lower heat and with some fresh rosemary and sage and just nicely cooking along. With the veggies and a spinach salad, that will be our dinner today !
Robin got us a new Copper Chef electric skillet from Sam’s Club, and I really like it . I have never had any kind of cookwear that was this non-stick ......everything just slides right out of the pan, and I cleaned it up with just the dishcloth afterwards. We used up the last of our turkey, and I made a turkey pot pie (which I would normally bake in the oven) and I cooked it in the copper skillet, and then put it in the oven for just a few minutes to brown the top crust. Unlike most electric skillets, this one sits on top of a flat base, sort of like a hot plate, and the pan can be removed to put in the oven or to clean it up. I have always liked electric skillets, and this one is so versatile that it can do just about anything, from breakfast and hot cakes, to casseroles, to baked or fried chicken. When I wanted to clean the pan, I just slid the leftover pot pie out onto the cutting board, and then put it away in a storage container, and the skillet only needed a quick wash with some hot soapy water and the dishcloth. Even for a non-stick pan, I was totally impressed !
Today, I made a carrot cake (or more properly, carrot bread) in the Copper Chef pan. We have not tried it yet, but Bobby is already making his coffee to go along with it, and I am going to put the pan in the oven for about 15 minutes just to brown the top a bit.