Pressure frying Puns

I would like to pressure cook or bake chicken before frying it and store it in the fridge until preparation. It would save prep time but would it turn out badly?

Hello all!

I have a pressure cooker and will soon be getting an air fryer and I'm just curious what you all typically make in each.

I've cooked in a pressure cooker before but I'd still consider myself to be a newbie.

I prefer the meat start as frozen as that's what I normally have on hand (buy bulk and freeze for life) but whatever is fine.

I was going to post in ketorecipes but the rules dictate you ask for something like a specific ingredient

Thanks!

Hi guys, I am on the lookout for a multicooker. This is the beginning of my journey as a multicooker user and I have a question which I thought you might be able to help me with.

My main use for the cooker will be to make rice and keep it warm throughout the day. I'm on a diet that calls for eating rice (or another starch) 4 times a day, so a multicooker will be great. Rice and sweet potatos will be the #1 use for me.

I would also like to do other stuff with the appliance, since my kitchen is really tiny and I don't have space for multiple large-ish cookers. Specifically, I would like to deep fry stuff every now and then - fries, chicken nuggets, etc. Can the IP be abused to do this? I understand the manual says "no please don't" but I'm more interested in the experience of people who have tried and succeeded or failed.

Or maybe you can recommend another good cooker that could deep fry? I'm happy with it costing up to around $500. I'm located in Europe but most american models are available here anyways. I'd like to bake every now and then so it would be cool if the unit was able to do that as well. I heard the IP can do that even if it's not recommended.

I really love the fact you can buy replacement pots for the IP, and I've even seen non-stick ones, so I'm sure I'll be buying some spares. So if you suggest any other units, do they have replacement pots available? You can get IP pots on amazon. Is there some sort of standard for multi cooker inner pots?

Thanks for reading!

Not sure whether this is best placed in /r/askscience, /r/askreddit or /r/cooking but here goes.

I didn't realize until recently that vessels designed for 'pressure frying' are different from pressure cookers.

I've see the Wearever Chicken Bucket and the Fagor PressureMagic Super Cooker, both of which cook at a lower pressure (5-10 psi) than a 'standard' Pressure Cooker (which cooks at 15 psi.)

So, my question is, is anyone aware of any other available pressure fryers on the market, and what are some good things (other than fried chicken, of course) to cook in these devices?

Also, let me take this opportunity to state this warning:

You should NEVER EVER attempt to use a standard pressure cooker for pressure frying. Standard pressure cookers typically cook at 15 psi, which is far too high for oil frying, and the seals and vents are not designed to deal with frying oil. Oil frying under excess pressure in an improperly designed vessel can be EXTREMELY dangerous, and you could potentially burn yourself and your family HORRIBLY, or even burn down your kitchen or your house! And that's even before the seal fails! It's a really really bad idea, so please don't try it.

Tonight I made fish, shrimp, and veggies. Potatoes, carrots, and green beans on bottom. Steamer basket on top with fish and shrimp on. Used veggie broth and lots of butter then closed it up. Cooked great. I liked the stew like veggies maybe grab another steamer basket for more of a steamed than boiled veggie next time.

I'm thinking either chili or a soup for tomorrow.

Anyway, I guess hello and I'm happy to have found this sub!

I'm seeing a rheumatologist on Fri with a special interest in POTS (I kept being hospitalized about this time last year with fainting...they decided, after test, that I had POTS but then the outpatient cardiology referral has been messed up and I've had no meds and following lifestyle mods by myself hasn't made a difference and I've been significantly worse the last few months).

I'm going to see what he recommends but my faith in doctors isn't very high right now. I'd need to be on a medication that doesn't cause blood pressure to drop as mine can be unusually low and is usually always slightly on the low side. If he can't think of one is there one I can suggest?

Also, any other tips on what to ask?

🚀🚀🚀🚀🚀🚀🚀🚀🚀🚀🚀

Dear cruciferous friend,

I am so sorry that it has taken me so long to reach out. We have been estranged for far too long. I remember fondly enjoying you roasted over a charcoal fire in my youth, but unfortunately as my tastes changed you and I became estranged. I was enticed by the convenience of brussels sprouts and the hearty crunch of broccoli.

I was so pleased to find a picture of you on the Seattle Times website of all places, beautifully roasted and braised. It made me remember the good times, and so I went out into the cold and I found you and I introduced you to my favorite Christmas present, a cast iron pan. The flavors that came from simple searing and brazing were superb, and your digestive benefits have been welcome.

I'm happy to welcome you into my home once more, my inexpensive and nearly shelf-stable friend.

Until next time,

Satisfied in Chicago

Skillet Caramelized Cabbage

INGREDIENTS

• 1 medium head green cabbage (about 2 1/2 pounds)
• 4 tablespoons olive oil, divided
• 1 medium yellow onion (about 8 ounces), halved and sliced
• 2 cloves garlic, minced or finely grated
• 1 teaspoon caraway seeds
• 1/2 teaspoon fine sea or table salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 tablespoon apple cider vinegar
• 1/4 cup fresh dill fronds
• 3/4 cup plain Greek yogurt (nonfat, low-fat or whole)

STEPS:

1. Position a rack in the middle of the oven and preheat to 350 degrees.

2. Cut the cabbage in half through the core, then cut each half into four wedges, making sure that each wedge retains some core to hold it together, so that you have 8 wedges.

3. In a large, ovenproof, high-sided skillet over medium-high heat, heat 1 tablespoon plus 1 1/2 teaspoons of the oil until shimmering. Add four wedges of cabbage to the skillet and sear until the cabbage is well browned and slightly softened, 3 to 4 minutes per side.

4. Transfer the cabbage to a plate, and then repeat with another 1 tablespoon plus 1 1/2 teaspoons of the oil and the remaining cabbage, transferring the cabbage to the plate once browned.

5. Add the remaining 1 tablespoon of the oil to the same skillet. Add the onion and cook, stirring, until softened, about 3 minutes, then stir in the garlic and caraway and cook, stirring, until aromatic, 30 seconds more. Return the cabba