No need for a cooking gas supply – all you need is an electricity socket.Follow along these easy to understand instructions for Ninja Foodi Yogurt.Comes in different sizes and models- choose what works for you best.Sleek and silent– elegantly designed to fit a small kitchen.Easy to clean – you can put inner cooking pot in the dishwasher!.Delivers perfectly cooked dishes 100% – it has never failed me.Multi-function– replaces a lot of small kitchen appliances in one.Safe to use for everyone- no worrisome accidents or burns.“Set and leave” – no babysitting needed!.Here are more reasons: why you SHOULD BUY INSTANT POT Then, of course, you can check out my easy, delicious instant pot recipe collection. Instant Pot Yogurt function assures each time to yield failproof thick and creamy yogurt or curd.Īpart from these five functions, I use instant pot in my Indian kitchen to make soups, hard boil eggs potatoes, cook a variety of one-pot meals, and bake cakes. But did you know that instant pot has the function of setting yogurt? This functionality takes out the guesswork from the equation and will give you the best homemade curd. We all know how curd is essential for cooking everyday Indian meals. From the batter fermenting process to steam cooking, you can do it all in one gadget, i.e., instant pot. Now, there is no need to wrap the dough in blankets or keep fingers crossed while praying for a perfectly fermented batter. The instant pot makes fermenting any kind of batter foolproof – even during colder months. For example, I use the instant pot to ferment my traditional dhokla batter, naan, focaccia, or pizza dough. You will be surprised to know that the idli/dosa batter ferments perfectly in an instant pot. The steam and stew modes of instant pot are extremely helpful for Indian-style cooking. Now I don’t need a separate steamer and million other gadgets. Whether it is steaming the perfectly soft and spongy idli/ dhokla or stewing a delicious bowl of sambar sadam, the instant pot is my one-stop solution. And trust me, after using it, you will never go back to the traditional pressure cooker for making meat curries. I cook all my meat dishes in slow cook mode of the instant pot. Then, all you have to do is set the time (e.g., 1 hour, 2 hours, or 8 hours), heat level, and forget about it. The impressive heat distribution in the slow cook mode will always give you the creamiest bowl of slow-cooked dal makhani or the most tender, fall of the bone mutton curry. The slow cook mode of the instant pot is perfect for Indian cooking. And it is so complex and nearly impossible to slow cook the food on a stovetop without overcooking it. 2) Slow CookingĪs we all know, many Indian dishes like dal makhani, langar wali dal, kheer, or a traditional mutton curry require slow cooking. I am happy to declare that pressure cooker is the most frequently used mode of instant pot in my kitchen. I use the pressure cooking mode of instant pot for making Indian curries, pulao, fluffy basmati rice, and one-pot meals like Ven Pongal or khichdi. The result is always a gratifying bowl of comfort food. You can dump the food in it, set the pressure cooking time temperature, and forget about it. But it is far more efficient, less noisy, technology-driven, safer to use, and, more importantly, does not require babysitting. Pressure Cooking is one of the many cooking modes in an instant pot.
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