audreyh1
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Some of us were frightened of the stove top pressure cookers, so we never bought one!
Instant pot took care of any fear.
Instant pot took care of any fear.
One of the issues I am finding (and this is not specific to the Instant Crockpot) is that bean lots are not always consistent. So, one lot cooks well at 25 minutes and another lot from the same company needs more cooking time. However, giving more time to all lots results in mashed or overcooked beans with some lots. No right answer for this issue probably, although people have here often have good ideas.
I am a KCBS (https://www.kcbs.us/) certified barbecue judge and will add a couple of thoughts:I use a (slightly) modified version of this recipe for baby-back ribs
https://www.dadcooksdinner.com/pressure-cooker-baby-back-ribs/
to make it less sweet.
My ingredient list is:
• 1 meaty slab baby back ribs
• ½ cup water
Barbecue Rub
• ¾ tablespoon paprika
• ½ tablespoon chili powder
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ⅛ teaspoon dried thyme
• 2 teaspoons kosher salt
Barbecue sauce
• ½ tablespoon honey
• ⅛ cup cider vinegar
• ½ tablespoon Worcestershire sauce
• ½ tablespoon soy sauce
• ½ tablespoon Srirachia sauce
But the prep and cooking are the same. I'm sure you'll enjoy either version. The pork is melt in the mouth tender!
I agree. I think the saute setting, itself, is just a marketing ploy to make the IP seem more useful, to justify a higher price/higher sales. The IP is a pressure cooker and slow cooker. Its design supports those modes. They've done nothing other than adding some software and a button to make it a suitable fry pan or saucier. I was initially quite surprised how many complaints there were about how using the IP for sauteeing led to extra work (cleaning the IP), work more substantial than the advantage of one-pot cooking.An issue I have is with sequential one-pot cooking.
The age of the beans has a lot to do with that, but figuring out how old the beans are isn't easy since most of the packages don’t have dates on them. I soak my beans even before cooking in the IP. Of course that means you have to plan ahead, but we usually cook a large pot of beans and then freeze several containers. I found that I get more consistency with the soaked beans vs. cooking them dry.
Smoke the ribs, and the pot...
I agree. I think the saute setting, itself, is just a marketing ploy to make the IP seem more useful, to justify a higher price/higher sales. The IP is a pressure cooker and slow cooker. Its design supports those modes. They've done nothing other than adding some software and a button to make it a suitable fry pan or saucier. I was initially quite surprised how many complaints there were about how using the IP for sauteeing led to extra work (cleaning the IP), work more substantial than the advantage of one-pot cooking.
One of the issues I am finding (and this is not specific to the Instant Crockpot) is that bean lots are not always consistent. So, one lot cooks well at 25 minutes and another lot from the same company needs more cooking time. However, giving more time to all lots results in mashed or overcooked beans with some lots. No right answer for this issue probably, although people have here often have good ideas.
Some of us were frightened of the stove top pressure cookers, so we never bought one!
Instant pot took care of any fear.