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Had to jump on the Instant Pot sale
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Photo Egg
Posts: 12,110
Sur La Table had a good sale on these for just a couple days.
Price watched for many months. Arrived today.
Price watched for many months. Arrived today.
Thank you,
Darian
Galveston Texas
Comments
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Nice watches!
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
with the ULTRA control, you can use it to Sous Vide. my wife has used it to proof bread (yogurt button/low), she also has been making yogurt that is WAY better than store-bought. I am not typically a fan of yogurt, but this stuff is pretty good. We spent about 3-4 weeks cooking and testing it by cooking most everything. We did the same when we got the Egg years ago to figure out what it could or shouldn't do. There is a Facebook group for the IP - some entries are quite entertaining - some just make you cringe.
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Was there another thread where you announced the deal I missed ?Jacksonville FL
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Sorry, did someone say you can sous vide with a insta pot?
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Gym said:Sorry, did someone say you can sous vide with a insta pot?
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
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HeavyG said:Gym said:Sorry, did someone say you can sous vide with a insta pot?Thank you,DarianGalveston Texas
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Dobie said:Was there another thread where you announced the deal I missed ?Thank you,DarianGalveston Texas
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Photo Egg said:HeavyG said:Gym said:Sorry, did someone say you can sous vide with a insta pot?
But that ability might vary from unit to unit just based on normal manufacturing/components tolerances which may be why officially they say +/- 5°F.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I've come close to pulling the trigger twice on one of these twice in the past 6months, but deferred. I can't seem to find a good spot for it to live in the kitchen.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I make yogurt in mine all the time. Stain it overnight for Greek yogurt and then bake bread using the whey!
In the bush just East of Cambridge,Ontario -
That's a world class loaf @GlennM
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Merry HeavyG said:Photo Egg said:HeavyG said:Gym said:Sorry, did someone say you can sous vide with a insta pot?
But that ability might vary from unit to unit just based on normal manufacturing/components tolerances which may be why officially they say +/- 5°F.
Howre the reviews on the ultra 60 vs the 80?
we always end up needing the largest size everything around here...
Sur la table is currently 20% off with free shipping. I can stack an additional 10% with my “industry card” discount, making the ultra 80 around $130 pretax...
You got me with the sous vide, btw...
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
We have made ricotta and bread and cinnamon buns and other stuff using the strained whey. We had lasagna last night made with the homemade ricotta. Turned out really good!
We have SV'ed filets, ribeyes and even did a 36hr SV cook of a top round and sliced it paper thin for french dip sandwiches.
I don't think the +/- 5°F is really that big of a deal at long cook times. Ours was pretty accurate from setting:actual. -
MaskedMarvel said:Merry HeavyG said:Photo Egg said:HeavyG said:Gym said:Sorry, did someone say you can sous vide with a insta pot?
But that ability might vary from unit to unit just based on normal manufacturing/components tolerances which may be why officially they say +/- 5°F.
Howre the reviews on the ultra 60 vs the 80?
we always end up needing the largest size everything around here...
Sur la table is currently 20% off with free shipping. I can stack an additional 10% with my “industry card” discount, making the ultra 80 around $130 pretax...
You got me with the sous vide, btw...Thank you,DarianGalveston Texas -
MaskedMarvel said:Merry HeavyG said:Photo Egg said:HeavyG said:Gym said:Sorry, did someone say you can sous vide with a insta pot?
But that ability might vary from unit to unit just based on normal manufacturing/components tolerances which may be why officially they say +/- 5°F.
Howre the reviews on the ultra 60 vs the 80?
we always end up needing the largest size everything around here...
Sur la table is currently 20% off with free shipping. I can stack an additional 10% with my “industry card” discount, making the ultra 80 around $130 pretax...
You got me with the sous vide, btw...
We initially bought the 60, but decided we needed bigger - so now we have the 80 and will probably "gift" the 60 at some point. -
What's the strained why do? Do you just substitute it 1:1 for water in a recipe?Near San Francisco in California
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I ordered one on Amazon about 8 months ago with the extra lid and extra cookbook. After looking at the cookbook i ask my daughter if she ever wanted one. Yes she said and i took all to her in Frisco. Last month we were up there and the pot and extras was in a closet. ask and she said after reading book no real use. I brought it home and 8 months later still never been plugged in.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@Mickey - if you like Steel Cut Oats, soft boiled eggs or a shredded chicken for tacos just give the IP a try.
Ive done a black bean chicken enchilada that was real good. Not egg good but still very edible.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
baychilla said:What's the strained wh[e]y do? Do you just substitute it 1:1 for water in a recipe?
To make ricotta, it is [equal parts whey and whole milk] + lemon juice and salt. recipes can vary.
It makes PERFECT hard boiled eggs. I suppose it would do well with soft boiled as well, but the wife doesn't like them so she doesn't cook them. Starbucks "egg bites" are easy as well. Rice turns out really good in less time.
The IP has replaced our steamer, rice cooker and crockpot. They are all out in the garage now. -
I love my IP! It does make the most perfect hard or soft boiled eggs. I also love that I can put frozen chicken in this thing and fire it up. It doesn't yield the results like the Egg we all have grown to love and appreciate. I use my IP mostly in the winter time for heavier, heartier meals but I use it at least once per week - mostly on nights I've worked.
I do think there is a bit of a learning curve and you sometimes have to increase your seasonings on heavier meats to get good flavor.
Enjoy it!
Eat, drink and be merryHuntsville, AL ~ LBGE noob -
onedbguru said:baychilla said:What's the strained wh[e]y do? Do you just substitute it 1:1 for water in a recipe?
To make ricotta, it is [equal parts whey and whole milk] + lemon juice and salt. recipes can vary.
It makes PERFECT hard boiled eggs. I suppose it would do well with soft boiled as well, but the wife doesn't like them so she doesn't cook them. Starbucks "egg bites" are easy as well. Rice turns out really good in less time.
The IP has replaced our steamer, rice cooker and crockpot. They are all out in the garage now.Near San Francisco in California -
baychilla said:What's the strained why do? Do you just substitute it 1:1 for water in a recipe?In the bush just East of Cambridge,Ontario
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We have 2 instant pots..Use the small one for rice cooking.. love them both.XL.......for now
Kernersville, NC -
baychilla said:
I'd made yogurt in the IP before (green chile flavored, I have two sealing rings now ) and tossed the whey as I wasn't sure what to replace or at what ratio. How long does the whey keep. Also if you marinate the chicken with it, does it give the chicken a tang similar to buttermilk? Thanks.
Not as much of a tang as buttermilk, but does tenderize it. You can freeze the whey if you would like, but will keep a couple of weeks in the fridge.
I could see making tzatziki sauce with yogurt, not so much on green chili yogurt.
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Yeah, thats why I got a second sealing ring now. I prefer my Greek yogurt to taste of yogurt.Near San Francisco in California
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We got the second sealing rings and have one that is red that is used for spicy stuff like butter chicken (Indian spicy curry chicken). Which, btw turns out really good.
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If you like collards, you must try them in the instant pot. They are so easy to make in the IP and come out perfect every time.
Beautiful and lovely Villa Rica, Georgia -
Just got one as well...I bought a 3qt...just for the wife and I.Eastern Shore Virginia
Medium & Mini Max
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