Instant Pot review: worth it for all foodie levels
As a passionate home chef, I desperately want new equipment and I also fear the cult lifestyles that surround them: new gadgets seem desperate to become the only way to cook, creating entire schools of recipes that suggest you You may never use your hob again. Even a brief foray into a vacuum machine oddly gave me the impression of joining a cult.
Instant Jars, similarly, are eerily like a lifestyle choice. A ten-in-one machine that looks like the biggest slow cooker you’ve ever seen, but also makes rice, stir-fries, sous vide and even yogurt, it’s become a cult kitchen gadget known to be. almost unbelievably handy to do just about all around the kitchen. Part of me was worried that I would have to relearn how to cook, but the other part of me looked at him and thought, “Could that make preparing 21 meals a week a little less hellish?” After receiving one to review, I can confirm that he is firmly in the latter camp. It is not a device that wants to change your life, it just makes your life easier. What more could a cook ask for?
Let’s start with one of the basics: rice. I have tried everything with it including jasmine, basmati, sushi and chestnut and in my experience it has generally gone well every time. The brown rice in particular was a real eye-opener: a grain that I often struggle to introduce when it comes to water levels, technique and length of steaming, just being able to click on the setting of the steamer. brown rice and leaving it was a complete dream. Plus, his ability to keep anything he cooked warm was useful for any time you end up finishing the grains before the entree is finished.