Tagged With instant pot

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I am not the hugest fan of food-based practical jokes. Feeding people things without their consent is not cute or funny, but pulling the ol’ bait and switch can be amusing (to you) as long as it occurs before anyone has ingested anything against their will.

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The molten chocolate cake may have had its heyday in the 90s, but I'll be damned if I'm going to stop making and eating them. Maybe it's because they were the first "fancy" dessert I ever made in an attempt to impress another human, but I associate them pretty firmly with cliche romance, which is what makes them perfect for Valentine's Day.

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Transforming a can of sweetened condensed milk into a rich caramel dip using either your slow cooker or pressure cooker has long been a favourite trick of mine. There's no mixing or measuring, but there is (obviously) a lot of dairy. This may seem to leave our vegan and lactose-intolerant friends in the caramel-less cold, but I am thrilled to tell you that you can do the exact same thing with a can of sweetened condensed coconut milk.

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Pancakes are pretty easy to make. However, like most breakfast food, they require a certain amount of active cooking, by way of pouring, flipping, and general vigilance. I am quite lazy, especially in the morning, so the idea of a giant, fluffy, set-it-and-go-back-to-sleep pressure cooker pancake appealed to me.

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Don’t let its fancy reputation fool you: risotto is an unbeatable trash meal. No matter what bits and bobs you have floating around your fridge, there’s a solid chance they’d taste pretty good buried in broth-soaked, cheesy rice. Risotto is infinitely adjustable, just fancy enough to feel special, and with the help of your pressure cooker, all but impossible to mess up.

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I am forever surprised by how many different ways you can cook and eat eggs. Within the scrambled genre alone, I have three favourites (super slow, whipped with a blender, and blended with cheese). Recently, I’ve been really into the hard bois. I love devilling them (obviously), and wrapping them in miso, but I am now fully obsessed with these toasty, nutty, oh-so-tender seven hour eggs. (Spoiler: they do not actually take seven hours.)

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Like many of the greatest minds of my generation, my brain has been utterly poisoned by memes. Although I’m not exactly a discerning meme consumer, I do have my favourites -- and I think I’ve watched every iteration of the iconic Simpsons “Steamed Hams” clip on YouTube twice, minimum. (My favourite is “Steamed Hams but it’s Basket Case by Green Day.” No, I will not be taking questions. Thanks!)

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Sealing a bunch of food in a pressure cooker such means you can't really stir the contents, which can lead to a bit of scorching from time to time. This isn't a huge deal, but it can lead to some unsightly burned-on gunk. Luckily, it's pretty easy to get off, you just need to enlist a good friend.

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As of two minutes ago, I have 17 different types of salt in my kitchen, including a Jacobsen sampler (which I am methodically working my way through) and a packet of THC-infused stuff (which I have not tried). I love all of my salty sons dearly, but the Diamond Crystal Kosher and flaky Maldon get far more use than anyone else—the DC is for cooking; Maldon is for finishing.

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When I think about comfort food, a warm and tender, falling apart mass of roasted meat is high on the list. Chuck roasts are great, but pork shoulders have recently been starring in my dreams. Due to the amount of time needed to braise a big chunk of fatty meat, roasts of this nature are not usually considered weeknight fare, but applying a little pressure with an Instant Pot or slow cooker gets this thing on the table in a little over an hour.

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I am obsessed with steamed corn. You take how Oprah feels about bread, and multiply it by three, and that is how I feel about corn. Those crisp, sweet kernels of sunshine are the epitome of good eatin', and it needs very little in the way of preparation.

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Cheesecake is one of my favourite sweet things on this earth but, as a household of one with an occasional lactose-intolerant visitor, I'm not in the habit of making whole cheesecakes for the home. There is, however, a way to make just enough cheesecake for two (or one, twice) in a Multi-Cooker, and it takes about half an hour.