Krups rice cooker IMG_3796I’m sure that you’ve gathered from my posts that I really like my Krups multifunction pot: rice cooker, steamer, slow cooker, and even a bit of sous vide thrown in. It was a good kitchen friend…and I hope to pass it on to someone who will care for it as much as I did since it’s still in good working condition.

Some time ago a friend loaned me his “extra” pressure cooker, and I like it a lot. I kept thinking that as much as I used beans that it would be useful for me to have a pressure cooker–not just because of the beans, but because it would be a good way to do summer cooking when I don’t want to tax the air conditioning; however, I just never got around to adding another thing to the kitchen. I even decided which I would buy when I did add it. A Fagor that could be used with an induction unit. As a proficient procrastinator, I just never got around to buy the pressure cooker. Now I’m glad that I didn’t.

I did add the DASH yogurt maker (yes, homemade is better) to my batterie de cuisine and I’m glad that I did, but that, too, is going to a new home where it will be appreciated.  Are you wondering yet what is going on in my kitchen?

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You’ve probably guessed–the Instant Pot has invaded my kitchen. I’ve now had it for eleven days (as of 01 October 2017). It did not linger in the box. It was unpacked and used the day after it arrived. So far it has been used at least once a day every day that it has been here.

This wasn’t a spur of the moment purchase. I did a lot of research before I decided to purchase one, and a lot more before I decided which one I wanted to buy. I read a lot of reviews, perused a lot of recipes, checked out the Facebook Instant Pot Community, and went so far as reading America’s Test Kitchen/Cook’s Illustrated reviews of the multifunction cookers which were pretty damning)–but I bought it anyway because I think that once I “get a feel” for how it works it will be a great kitchen appliance.

I’ve made my lamb and garbanzo bean stew in it, cooked my steel-cut oatmeal in it, made soup, and a number of other things already. Yes, there is a bit of a learning curve in terms of seasonings, but I find it really pretty intuitive (although I did let my OCD show and read the manual). So far I’m pleased with this new addition to my kitchen. It would appear that a few other single-use appliances will need to find new homes–even the egg cooker.

My morning breakfast quandary of food versus functionality has been solved. I think that one of the most pleasurable things since cool weather has finally arrived here is my morning bowl of steel-cut oatmeal. Frankie, the cat, has steadfastly refused to cook it. I’m often working before I’m ready to cook. Now the Instant Pot has taken over that job. Using the “pot-in-pot” technique (which was one idea that helped persuade me that I needed the Instant Pot) I can put breakfast on before I go to bed, and it’s hot and ready to eat when I’ve finished my first round of cafe latte.

Another plus for me was that the Instant Pot has a stainless steel liner (so you can saute right in the pot)’. The Krupps multifunction pot to which I am bidding farewell had a nonstick liner so required some care in using it. (Yes, I’ll give the stainless steel inner pot due respect to that it doesn’t get scratched up, too–because that’s just the way good cookware should be treated.)

So–at this point, despite its yeoman’s service in my kitchen for quite a number of years, this is a requiem for that useful appliance–and hope to find it a good home and I’ll be embarking on more cooking adventures with the Instant Pot.

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