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Do not boil these 5 foods in your instant pot



Instant Pot (aka Instapot) is my favorite cooking tool in the kitchen, as it can effortlessly prepare such a wide assortment of dishes . There are some things that just can not be done.

Here are five foods you should not prepare in your Instapot.


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Dairy

As in a Slow Cooker milk products such as cheese, milk and sour cream coagulate in an instant pot, whether you use the quick cook setting or the slow cook setting. Add these ingredients after the dish has been cooked, or avoid preparing the recipe in the Instapot.

There are two exceptions. One of these is when you make yoghurt, and only if you use a recipe specifically for an instant pot. The other is when you make a cheese cake and again only if you follow an Instant Pot recipe.

Two Recipes at Once

Cooking your roast with potatoes and carrots is a time-honored recipe, right? Not in this case. Do not try to make a main course with a side dish in your instant pot. Although they fit in the pot, but each dish requires its own cooking time. The cooking together of objects inevitably leads to a dry or muddy mess.

Canning

Canning, the art of cooking and sealing food in glasses, is often done in a pressure cooker. So it may be a good idea to make a lot of jams, pickles or jellies in your Instapot. Do not do it.

With an Instant Pot, you can not monitor the temperature of your cans the way you would with a standard pressure cooker. In the canning industry, cooking and sealing food is the key. Improper cooking and sealing can lead to bacterial growth that can cause food poisoning.

Yellow and Red Lentils

I love lentils, but not all can be cooked in an Instapot. Brown and green lentils resist pressure cooking, but the more delicate yellow and red versions turn to mush as they cook so quickly. Cook on the stove for the best results.

Seafood

In general, seafood such as fish, oysters, shrimp, muscles and clams are too sensitive to print cooking and slow cooking methods. These are foods that are cooked quickly at exactly the right temperature, which is difficult to achieve with an instant pot. A few seconds too long or at the wrong temperature, and you may end up with porridge or rubbery lumps.

In addition, fish, shellfish and crustaceans can be easily prepared using other methods to produce better results, as is possible for tougher meat.

The only exception are squid and squid. By cooking these hard creatures, they can soften while keeping the meat juicy. Make sure you find a recipe specifically for the Instant Pot.


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