gary@lemmy.world to World News@beehaw.orgEnglish · 1 year agoInstant Brands - maker of the Instant Pot - files for bankruptcywww.cbsnews.comexternal-linkmessage-square8fedilinkarrow-up13arrow-down10
arrow-up13arrow-down1external-linkInstant Brands - maker of the Instant Pot - files for bankruptcywww.cbsnews.comgary@lemmy.world to World News@beehaw.orgEnglish · 1 year agomessage-square8fedilink
minus-squareI_am_10_squirrels@beehaw.orglinkfedilinkEnglisharrow-up0·1 year agoInteresting, how is pressure cooked pasta? I have a pressure cooker, but haven’t used it much. Been vegetarian for a few years now, and before that I liked to do all day sous vide meats.
minus-squareFish@lemmy.fmhy.mllinkfedilinkEnglisharrow-up2·edit-21 year agoNot op but have used an IP to cook pasta. I could absolutely see the appeal. Ultimately I use the stove top but that’s for 2 main reasons: 1 Being UK based, I have electric kettles and enough power in the sockets to drive them. Combined with a gas stove that means quick meals are quicker. 2 The IP will fully cook the pasta and easily overcook it, I prefer pasta underdone if anything. Stove top just grants more flexibility for doneness for various thicknesses of pasta at the cost of another pan. So if 1&2 don’t apply to you give it a shot.
Interesting, how is pressure cooked pasta?
I have a pressure cooker, but haven’t used it much. Been vegetarian for a few years now, and before that I liked to do all day sous vide meats.
Not op but have used an IP to cook pasta. I could absolutely see the appeal.
Ultimately I use the stove top but that’s for 2 main reasons:
1 Being UK based, I have electric kettles and enough power in the sockets to drive them. Combined with a gas stove that means quick meals are quicker.
2 The IP will fully cook the pasta and easily overcook it, I prefer pasta underdone if anything.
Stove top just grants more flexibility for doneness for various thicknesses of pasta at the cost of another pan.
So if 1&2 don’t apply to you give it a shot.