No, and I don't expect to.
When cooking from a recipe the InstaPot I got 2 years ago is great. And yes, I have been known to tweak recipes to my liking.
But generally I like to cook without a recipe. So the ability to tweak seasoning and possibly even add ingredients ad hoc is of great value to me.
For example, when making Pot Roast I like my carrots firm. De-pressurizing and repressurizing to add the carrots late in the cooking cycle seems a pain in the roast.
There's also something to be said for filling the entire house with the smell of cooking meat, which slow cooking does well.
This week, at the last minute I decided to make POT roast. Before I left for the office (only do that once a week these days) I threw a frozen chuck roast in the slow cooker. Covered it with the other ingredients. At about 3:15 I asked me room mate to throw in a bag of prepared carrots.
I am slowly increasing my Insta recipes. I have highly modified a Campbell's soup recipe for beef stroganoff that our family finds addictive for some reason. The other primary thing is for cooking corned beef. I found a recipe that includes a bottle of beer and we really like the results (I have tried hard cider a few times and it was not as good as with an IPA or Blue Moon t my surprise).
I also plan on keeping my old-school analog rice maker. For two reasons. You cannot, IMHO cook rice with a timer. IN fact, ideally you can't even use a fixed rice to water ratio because rice (even the same kind) can vary with the amount of moisture. I don't know exactly how the digital rice pots work, but I presume they are automatic like the analog version. My InstaPot want sme to enter a time for rice and that just makes no sense to me. Second, I like the defect of the analog that sometimes it crisps the rice on the bottom like Persian crispy rice (tahdig). To me that is an advantage. In fact I think I will start a tahdig thread.
When cooking from a recipe the InstaPot I got 2 years ago is great. And yes, I have been known to tweak recipes to my liking.
But generally I like to cook without a recipe. So the ability to tweak seasoning and possibly even add ingredients ad hoc is of great value to me.
For example, when making Pot Roast I like my carrots firm. De-pressurizing and repressurizing to add the carrots late in the cooking cycle seems a pain in the roast.
There's also something to be said for filling the entire house with the smell of cooking meat, which slow cooking does well.
This week, at the last minute I decided to make POT roast. Before I left for the office (only do that once a week these days) I threw a frozen chuck roast in the slow cooker. Covered it with the other ingredients. At about 3:15 I asked me room mate to throw in a bag of prepared carrots.
I am slowly increasing my Insta recipes. I have highly modified a Campbell's soup recipe for beef stroganoff that our family finds addictive for some reason. The other primary thing is for cooking corned beef. I found a recipe that includes a bottle of beer and we really like the results (I have tried hard cider a few times and it was not as good as with an IPA or Blue Moon t my surprise).
I also plan on keeping my old-school analog rice maker. For two reasons. You cannot, IMHO cook rice with a timer. IN fact, ideally you can't even use a fixed rice to water ratio because rice (even the same kind) can vary with the amount of moisture. I don't know exactly how the digital rice pots work, but I presume they are automatic like the analog version. My InstaPot want sme to enter a time for rice and that just makes no sense to me. Second, I like the defect of the analog that sometimes it crisps the rice on the bottom like Persian crispy rice (tahdig). To me that is an advantage. In fact I think I will start a tahdig thread.
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