Maybe the eggs I get are different. They peel as easy as can be every time.
10 minutes steaming/boiling and then into ice water (literally a bowl with ice and water) for 5+ minutes.
Peel great. Every time (really…EVERY time). Nothing fancy about it.
The pressure cooker is my most used electrical appliance in the kitchen by far. It is indispensable for broth/stock that is done in 45 minutes to an hour vs two to three hours, and it seems to do a better job of extracting all the flavors than the stovetop. I use a lot of broth and stock, so this is a big deal for me. Instead of shitty boxes of broth, I throw a bunch of cheap chicken quarters, say, in the IP with some mirepoix and I’ve got cheap stock that actually tastes like chicken instead of whatever comes in those boxes (which I do use, myself, but it don’t taste like any kind of chicken I’ve ever had to me). For lighter soups where the stock or broth is forward and not buried in spices, this is indispensable to me.
It makes short work of dried beans. It works decently as a rice cooker. It is great for stews except remember to use less liquid than you normally would. It’ll break down chuck in an hour where it would take me closer to 2.5 even three hours on stovetop. So that’s my second most often use is to break down stewing cuts quickly. I usually start dinner at 4 pm for the kids and us to eat at 6, so this is quite helpful for me.
I don’t use the slow cooking option, but it’ll do that too, if that’s more your style. I’ve used it for yogurt as well, to good effect. But stocks, stews, and breaking down tough collagen-rich meat is 95% of what I use it for, and I use it about 3 times a week for the last four years.
Well, it’s great for making large batches of soup. 90% of each goes into the freezer, to be enjoyed well into the future.
Pressure steamed wings were crispy?
Either the “saute” setting was used or an air fryer lid.
One thing I’ve never done is use oil rather than water in a pressure cooker. According to what I’ve been told, that’s what KFC uses to fry their chicken — they fry under pressure. I assume the pressure cookers themselves are different, since with water, the water becomes steam and at a certain psi go out through the release valve thingie; you wouldn’t want hot oil to be spraying out into the air assuming the oil would otherwise behave like water would, and I’m not making that assumption either.
I like kitchen equipment and the choices and capabilities it gives you. I don’t think anyone is rolling their eyes at you just because you don’t feel inclined to use a pressure cooker. The kitchen should be a place where you get to cook your way.
They are way different. Commercial quality machines with temperature control and automatic venting. Never try it at home with a kitchen pressure cooker.
I have a big pressure cooker for canning. It’s truly scary.
We always do it outside on the fish fryer burner. Well away from the house.
I used a large aluminum pressure cooker one time. The aluminum models are often made to deform and allow steam to escape before they explode.
At 2:30 this afternoon, I decided to make vegetarian chili with beans. I only have dried beans, and when I went to get the ingredients out, I discovered I was out of vegetable broth. Now I have a bunch of vegetable broth and vegetarian chili in the freezer, and dinner was ready at 6. This wouldn’t have been possible without the Instant Pot (or, I suppose, the actual shiny pressure cooker I’ve had since 1981 but don’t really know how to use).
Have you tried sous vide? It’s literally impossible to overcook an egg when you can control the water temperature to the degree. No more green rings in your hardboileds and no more underdone whites in your softboileds.
You’re probably buying older eggs. The fresher the egg, the harder the peel.
We buy what’s freshest at the store. Nobody here goes out looking for old eggs.
I’m a lone eater. But I also do meal prep for taking my lunch to work (I try to have several servings of at least two different entrees in my freezer).
That said, I do not currently own a pressure cooker.
Forget the ease of peeling. Where the hell are you finding JUMBO eggs (what I call “the right size for eggs to be”)?
We sell them at the grocery store I work at. We don’t sell many since they’re a little pricier than large eggs or medium eggs, and we stock them with the organic eggs and brown eggs and free-range eggs and so forth.
This isn’t a 60s sitcom. We’re allowed to say the name of the actual store.
Oops. I mean, will you share the name of the grocery store, please?
Oh lawd amighty, I conflated my pressure cooker with my air fryer.
Please mentally substitute “air fryer” for “IP” in that post.
(I like both appliances)
mmm
I don’t think I’ve ever seen a (suburban) grocery store that did NOT stock them. Except perhaps during one of those periodic egg shortages from either COVID or some disease that ran through the chicken world a few years ago. No such issues here in early 2024.
I wonder where (generally) on Earth you live that you don’t find them?
As to safety … The last time I owned a pressure cooker was the 1970s.
Even then the relief valve was nearly fail-safe. It was an aluminum pot & lid. Separate from the pressure regulating valve was a small poppet valve that set into a ~3/8" rubber grommet that set into the lid. While coming up to operating pressure the poppet sealed. Under excessive pressure the rubber grommet would blow out many, many PSI before the thick-walled aluminum pot or lid could possibly fail.
Unless you’d somehow built up a solid layer of pressure resistant gunk on the inside totally covering the grommet, there’s no way it couldn’t work.