Comments on: An electric pressure cooker review: What I learned

By: Ljo

Ljo — Thu, 15 Oct 2020 20:48:06 +0000

Thank you! I was so glad to come across your honest article as I’d been contemplating picking one of these up. I hated to waste the money on something that would wind up just taking up space on my counter or in my cupboard. In theory, the thing sounds great but what has kept me from purchasing was the nagging thoughts that you addressed here! You saved me around $50 & probably 4hrs of shopping & comparing units to make sure I was getting the best deal!
Sounds like even the best deal in history in one of these things wouldn’t be much if a deal at all, for me anyways! Cheers to those that love their’s & reap th benefits of convenience & efficiency!
I’m just glad to find out this is not an item for me before purchasing!

By: Rusty

Rusty — Sat, 18 Jan 2020 18:50:35 +0000

My brother and his wife as well as their daughter with her own family love their IPs. That convinced me to try it out for my wife and me..I’m the cook. I was looking forward to the simplicity and speed of use as well as the advertised enhanced flavor of foods with nutritional density. The speed and simplicity are there though I find having to use the same pot to juggle sautéing and pressure cooking on the same dish linearly does make for extra work, especially if you’re making multiple dishes. I’m not truly convinced on increased nutritional density or flavor enhancement, as simply evaporating more water from any pot will increase the flavor density though I’d add fewer heat sensitive Vitamins may be destroyed from shorter times…but for most of our diets the difference is probably insignificant to our overall health. On this assumption most of us here get adequate daily nutrition regardless of how we cook our food, it comes down to the final test…taste. Could it be my expectations are too high, but I found the relatively quick pressure cooked foods to taste all the same lacking the delicious nuances of slower cooking, oven or stovetop prepared. meals. The flavors don’t force their way into meats and vegetables but simply coat the outside of them with this quick method thus requiring the same marinating time for meats, etc. There is very little room for error when determining cooking time and the desired result. Too much and you end up with a ‘stewed’ meal. I prefer more temp and time control for making foods crispy or soft, bright or dull. That said it doesn’t suit our needs or food tastes too well but for those with large families or are always short on time pressure cookers are a great convenience in their kitchens.

By: Rachel Ballard

Rachel Ballard — Fri, 06 Jul 2018 20:08:27 +0000

In reply to Rick Link.

That’s all I’ve been able to make in it too Rick. 😉 I’d like your mom! –Rachel

By: Rick Link

Rick Link — Fri, 06 Jul 2018 03:12:53 +0000

Perhaps because it is new and trendy, folks are hesitant to say, “We used it a few times and put it in the garage.” My mother use to use the pressure cooker on meat, the old-fashioned kind, and (otherwise a good cook) she turned it into shoe leather most every time.

By: Rachel Ballard

Rachel Ballard — Thu, 03 May 2018 14:23:09 +0000

In reply to L.

Well I know they work really well for a lot of other people…it’s just never been successful for me either. I’d probably have a lot more happy readers if I’d learn to use one but I think I’ll pass. 😉 –Rachel

By: L

Thu, 03 May 2018 03:36:03 +0000

I can not stand my IP. Meat has horrible flavor and texture. I have yet to make a satisfying recipe. I thought it would save me on days when I didn’t plan a meal, I can’t eat what come out of that pot! I definitely appreciate my crock pot more.

By: Pete johnston

Pete johnston — Sun, 25 Mar 2018 02:37:41 +0000

In reply to Rachel Ballard. Hi Racheal I cook a 2.5kg (5lbs) in mine 55mins and perfect corned beef

By: Rachel Ballard

Rachel Ballard — Sun, 10 Dec 2017 13:09:03 +0000

In reply to Glory. Hey Glory, thanks for your thoughtful reply. I hope your experiments work out well! --Rachel