Hello,

Asa cum spune si titlul, vreau sa aflu daca se merita sa imi iau un multicooker. Ce imi doresc eu de la el este sa pun ingredientele in interior, sa ii dau drumul și apoi sa faca mancarea singur.

Din ce am citit pe Gemini, ar trebui ca vasul interior sa fie din inox, dupa ce alte criterii ar trebui sa ma mai ghidez?

Pana acum, oscilez intre doua modele:

Multicooker TEFAL Cook4Me+ Connect CY855830, 6l, 1600W, 6 programe, negru-argintiu

https://altex.ro/multicooker-tefal-cook4me-connect-cy855830-6l-1600w-6-programe-negru-argintiu/cpd/CCVCY855830/

https://altex.ro/multicooker-instant-pot-mini-140800001eu-3-8l-800w-7-programe-negru/cpd/140800001EU/

I’m thinking of getting presto 23 qt. pressure canner because I have enjoyed my 6 qt. presto pressure cooker. I’m interested in canning of course but am really excited to just use it as a cooker.

Primarily to make massive amounts of broth and eventually mashed potatoes, soups, and sauces in serious quantities. Was curious if anyone else did this and if there’s anything I should know!

Hi everyone!

I'm completely new to multicookers and trying to decide between the Ninja Speedi and the Ninja Foodi SmartLid (with pressure cooking and air frying).

I mostly cook for one person and want something simple, fast, and convenient for everyday meals like chicken breast, rice, lentils, and vegetables.

My main goal is to prepare a complete meal in one pot with minimal effort and cleanup.

Is pressure cooking really worth having, or is the Ninja Speedi good enough for most meals?

For those who have used either or both, which would you recommend and why?

Thanks in advance!

Pick this All American up at Goodwill, it is a 15.5 quart made in 1947.

I can never have too many stovetop pressure cookers !!

My white rice, brown rice and pigeon peas cooked so well in just 6 minutes after reaching high pressure with natural release. I used the Pot-in-Pot as I usually do. Almost no water/steam loss with this. Its so intuitive to cook with KR. And so quiet.

As a person who has used Indian pressure cookers for several decades, I love cooking with this. Its so energy efficient too as I turn the flame to low to just maintain pressure once it reaches the desired pressure.

Is it normal to have some built up pressure during the initial 10 minute steam process before putting the weight on? I checked the vent and its clear.

I have two 2 liters, two 4 liters, two five liters and one eight liter stovetop pressure cookers.

Needless to say each one of it gets used very regularly.

Ft here: left: Kuhn Rikon 5l Duromatic Gourmet and right: Prestige 2 liter triply

I decided to pull the trigger when I saw it on sale at Kuhn Rikon Outlet USA last week. Paid a total of $131 incl taxes.

Im so excited to try this out after many decades of using Indian pressure cookers. I love Indian pressure cookers but somehow in the US their handles get loose or melt even if kept on medium low flame. So I decided to switch to a non Indian stovetop pressure cooker and see how it works out for me.

This black magic spews liquid every time use it. Has a Hawkins safety release valve and new gasket recently changed. Liquid is only about 2 inches from bottom, the rest of it is 3/4 full of meat.

What causes this, it happens at different fill levels. Not just with meat, it happens with rice and beans as well.

Hi. Has anyone found a metal replacement for the flimsy plastic steamer basket?

I disassemble the handle to find the leak issue and for cleaning as well, now i lost how to assemble! couldn’t see anybody explain or repair handle online. Anybody has an idea or photos?

thanks for the recommendations here. I’m gonna do two Costco rotisserie chickens first like in 10 minutes.

This will be my first time, canning and preserving, and I’m looking for a pressure canner. I want to preserve meals, meats, fruits, and vegetables. Any suggestions?

Turkey thighs pressure-cooked with carrots, onion, celery, bell pepper, butternut squash, chicken stock, farro, garlic, thyme, rosemary, salt, and black pepper.

While the thighs brown, I prep the vegetables and aromatics. Remove the thighs, drain the fat, sauté the veg, add the garlic and toast the farro, add the herbs and stock and water. Put on the lid and bring to pressure. Cook for 20 minutes and let pressure release naturally. I pulled the meat off the bone and tossed back into the pot, adjusting seasoning.

The vegetables broke down a lot in this dish as I added them all at once, but that only thickened the sauce.

When our kids were young, I’d make braise/stew dishes like this all the time with chicken or turkey. Such an easy way to cook when time is limited. And when you promise your wife that dinner cleanup would be easy after the previous day’s supper.

Hello,

is anyone aware of a pressure cooker that is low profile, with a wide diamèter?

Thé size of a large frying pan?

Kitchen cupboards don't Always lend themselves to large pressure cooker pots

got this second hand off facebook marketplace but it didnt come with a manual and i can’t find the right one anywhere online. nervous to use it without knowing how much water to put in.

I’m new to pressure cooking and just bought a Ninja Hyperheat after doing some research on options. I haven’t seen too much posted about the Hyperheat here so figured I’d share a quick review for others considering it!

Easy set up and easy UI to follow. I started with a Beef Bourguignon recipe as the first one, and this utilized the sauté mode and pressure cook modes. Sauté had 3 settings - defaulting to high, but also had medium and low. I started with cooking some bacon in the sauté mode on high and then searing the meat, both of which went well. The only downside I saw, and I’m not sure if other multi cookers are the same, but it didn’t have a preheat bar for saute mode, so you started the setting and then basically did the water droplet test to see when you were ready to start cooking, no different than a skillet on the stovetop. When I switched over to the pressure cooker setting, it did have the preheat bar so I could follow the progress and then it beeped and the timer started counting down once it reached pressure. It beeped again upon completion and automatically moved to keep warm once the timer stopped. I let it natural release for a while and then opened the vent for quick release when my recipe called for it, and that all worked as expected and seemed pretty standard. The meat was so tender, I was amazed it hadn’t been cooking all day like I’m used to!

Overall it was easy to use and I’m happy with the purchase! One of the reasons I went with this device is because it’s a higher wattage than most others (1200 vs 1000) so it should heat up faster and be better for things like sauté mode, which I plan to use a lot, and I was satisfied with that, although I don’t have a similar device to compare it to so take that with a grain of salt. Using one pot for the whole process was awesome and I’m excited to start using it more.

I’m not sure why the Ninja Hyperheat doesn’t get posted about too much, but I’d have to assume it’s just because it’s newer and most folks have an existing pressure cooker they use and aren’t looking for a new one. For those who are new to the game like me, I’d definitely give this one a thumbs up! Feel free to share any comments or reviews you may have to start giving this device some good feedback for others looking to make a purchasing decision in the future.

I scratched my mother in laws insert and am trying to find a new one to replace it for her please help me find one because I’m losing my mind trying to find it. If one of you amazing people out there could link one in the comments I’d be eternally grateful

I want to use the stackable inserts to make two different kinds of marinated chicken. There will be a minimum of liquid in each. Either yogurt or tomato-onion. I want them to cook in their own liquid.

Outside I would put 1 cup of water.

AI says if I cover the containers containing food the IP the containers will explode. Is that true?

Please help!

TY