Technology (Instant Pot How-To)
Reference / front-matter section of the book: useful links and guidance on converting standard recipes for pressure and slow cooking.
Ingredients
Instructions
Technology
Monday, 18 February 2019 — 13:37
Useful links:
- https://instantpot.com/instantpot-cooking-time/#tab-id-1
- https://instantpot.com/cooking-program-options/
- https://instantpot.com/cooking-tips/
- Как да конвертирам нормални рецепти за готвене под налягане (How to convert normal recipes for pressure cooking)
- http://instantpot3.blogspot.com/
- https://www.facebook.com/groups/1957744044515104/
Convert Your Favorite Recipes
For Pressure Cooking: Cut the liquid by at least half or even three-quarters. You won't have any of the evaporation happening in the pot. A very rough estimate is to plan on about a third of the standard cooking time for meats, vegetables and grains, with beans taking a quarter of the standard cook time.
For Slow Cooking: Decrease the liquid by a third. You don't get as much evaporation in a slow cooker as you do in the oven. Double or quadruple the cooking time, depending on if you're using the high or low setting.
For Both Methods: If you end up with a thin sauce, open the cooker and use the sauté function to allow some of the liquid to evaporate.
Страхотна книга! (Great book!)