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Instant Pot Cooker 60% off on Amazon

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Comments

  • #52
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    masterboy123 wrote: »
    Any recipe for yoghurt please?

    This is similar to the recipe I use. You can also use UHT milk without boiling first if you like. Don't stress too much about the temperature of the milk after boiling as long as it's not too hot - I've made mine with stone cold milk without any problem.

    Basically, I make about 2.5 litres every week and I strain it in the fridge afterwards (muslin bag) to make thick Greek yogurt. Chill it before straining for best results. Use a good starter (eg Fage) and you can then re-use some of your current batch for the next lot.

    I use the whey to make bread, pancakes and scones. The OH drinks it too but I can't do that! Honestly, it's the best yogurt you will ever taste and you can add jam, fruit, seeds etc afterwards to your taste.


  • #53
    Ben Done
    Registered Users Posts: 456 ✭✭Ben Done


    RoYoBo wrote: »
    This is similar to the recipe I use. You can also use UHT milk without boiling first if you like. Don't stress too much about the temperature of the milk after boiling as long as it's not too hot - I've made mine with stone cold milk without any problem.

    Basically, I make about 2.5 litres every week and I strain it in the fridge afterwards (muslin bag) to make thick Greek yogurt. Chill it before straining for best results. Use a good starter (eg Fage) and you can then re-use some of your current batch for the next lot.

    I use the whey to make bread, pancakes and scones. The OH drinks it too but I can't do that! Honestly, it's the best yogurt you will ever taste and you can add jam, fruit, seeds etc afterwards to your taste.




    Be good if someone could start a thread in Food & Drink forum to share recipes and tips, like the one set up after a good few people on here bought the Airfryer


  • #54
    Lemsiper
    Registered Users Posts: 720 ✭✭✭Lemsiper


    masterboy123 wrote: »
    Any recipe for yoghurt please?

    My wife googled it somewhere and followed that method.

    Ingredients are basically whole milk and a yogurt contauning live culture. Just save some of the yogurt each time and repeat cycle.


  • #55
    Lemsiper
    Registered Users Posts: 720 ✭✭✭Lemsiper


    naughtb4 wrote: »
    To ask a stupid question, 3 on high and 23 release - is this a 23 minute time from putting it into the pot?

    Or does it need time to build up as well?

    3 minute timer on the pot and then 23 minute pressure release. I also wash the rice beforehand in cold water until the water runs clear. That's if you want individual grains, but you may want "sticky" rice depending on the meal.


  • #56
    Lemsiper
    Registered Users Posts: 720 ✭✭✭Lemsiper


    RoYoBo wrote: »
    This is similar to the recipe I use. You can also use UHT milk without boiling first if you like. Don't stress too much about the temperature of the milk after boiling as long as it's not too hot - I've made mine with stone cold milk without any problem.

    Basically, I make about 2.5 litres every week and I strain it in the fridge afterwards (muslin bag) to make thick Greek yogurt. Chill it before straining for best results. Use a good starter (eg Fage) and you can then re-use some of your current batch for the next lot.

    I use the whey to make bread, pancakes and scones. The OH drinks it too but I can't do that! Honestly, it's the best yogurt you will ever taste and you can add jam, fruit, seeds etc afterwards to your taste.

    I usually keep the whey and either ferment fruit/veg in it with a certain % of salt and aromatics depending on the produce.

    You can also pop the whey in a saucepan and reduce it to make a whey caramel.


  • #57
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    Lemsiper wrote: »
    I usually keep the whey and either ferment fruit/veg in it with a certain % of salt and aromatics depending on the produce.

    You can also pop the whey in a saucepan and reduce it to make a whey caramel.

    Whey caramel sounds interesting. I have also tried making a type of lemonade with it, but it was awful! Probably my fault.
    Well diluted, it can be used for plants in the garden too.


  • #58
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    Ben Done wrote: »
    Be good if someone could start a thread in Food & Drink forum to share recipes and tips, like the one set up after a good few people on here bought the Airfryer

    I think that's a good idea as we're probably way off topic now :o


  • #59
    Holy Duck
    Registered Users Posts: 88 ✭✭Holy Duck


    RoYoBo wrote:
    Basically, I make about 2.5 litres every week and I strain it in the fridge afterwards (muslin bag) to make thick Greek yogurt. Chill it before straining for best results. Use a good starter (eg Fage) and you can then re-use some of your current batch for the next lot.


    Would this be similar to, better than kefir grains?


  • #60
    Ben Done
    Registered Users Posts: 456 ✭✭Ben Done


    RoYoBo wrote: »
    I think that's a good idea as we're probably way off topic now :o


    Nah it's grand like - I'm just trying to figure if I really need one - be great to hear what use folks are getting from theirs, or whether it ends up at the back of a cupboard :)


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  • #61
    mailburner
    Registered Users, Registered Users 2 Posts: 23,923 ✭✭✭✭mailburner


    masterboy123 wrote: »
    I am expecting to get it next week.

    Your dishes sounds yum. Any chance you get share some recipes or online link please?

    sry, a day late :pac:
    more of my regulars



    Beef madras, tried a couple of others, this one miles the best assuming I cooked
    the others correctly :p
    https://slowcookingperfected.com/slow-cooker-beef-madras-curry/

    https://www.superhealthykids.com/recipes/slow-cooker-coconut-chicken-curry/ not possible to mess this one up and I always dice up a couple of potatoes very small and you can add as much veg as you like, good for the kids yet I'm
    sure there's plenty more out there as nice saying that

    got this off fb, if you like stronganoff you won't ever appreciate this dish from anywhere else...it's that good
    can't link it as it's been years so i've added a pic
    not cooked it in a while as my young un isn't a fan, I usually cook it
    on medium for 2/3 hours (stir fry beef in aldi works well..2hrs for that)


    next for me to try....

    https://www.thispilgrimlife.com/instant-pot-shepherds-pie-take-two/




    plenty of recipes on pinterest and this site which I find pretty good https://slowcookingperfected.com/ or https://www.facebook.com/watch/136026236799958/ any amount
    of dishes posted here also


  • #62
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    Holy Duck wrote: »
    Would this be similar to, better than kefir grains?

    It's just a good pro-biotic yogurt that goes down well with everyone. I think Kefir might be somewhat different, with maybe even more health benefits? I've made Kefir in the past, but it's a bit sour and I could never keep up with the amount that was exponential in quantity. Kombucha is another option, though no IP needed either.


  • #63
    masterboy123
    Registered Users, Registered Users 2 Posts: 5,826 ✭✭✭masterboy123


    Where do I get muslin cloth for yogurt making?


  • #64
    rubadub
    Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    comment wrote: »
    Are these not the same (or similar) as the King Pressure Pro 5 litre which are available in did for €69.99? It’s also a slow cooker/pressure cooker. Might be an option for some
    I think that one has no yogurt feature, that is what made me go for the instant pot. Be sure to stir the milk as it can burn at the bottom. Cans of evaporated milk can be used for thicker yogurt (not condensed milk, evaportaed), it is also preheated so no need for the inital boil.

    There is now a instantpot that goes to 15psi, for faster cooking and canning.

    There is also a ninja brand, the blender people, which is a combined airfryer, pressure cooker and dehydrator.
    rubadub wrote: »
    Came across this Ninja Foodi, which is an electric pressure cooker but also airfryer and dehydrator. Looks to me like a jack of all trades, master of none. The reviewer gets huge praise in the comments for the non nonsense reviewing style



    250 in argos
    https://www.argos.ie/static/Product/partNumber/9372753/Trail/searchtext%3EFOODI.htm


  • #65
    uck51js9zml2yt
    Closed Accounts Posts: 18,268 ✭✭✭✭uck51js9zml2yt


    rubadub wrote: »
    I think that one has no yogurt feature, that is what made me go for the instant pot. Be sure to stir the milk as it can burn at the bottom. Cans of evaporated milk can be used for thicker yogurt (not condensed milk, evaportaed), it is also preheated so no need for the inital boil.

    There is now a instantpot that goes to 15psi, for faster cooking and canning.

    There is also a ninja brand, the blender people, which is a combined airfryer, pressure cooker and dehydrator.

    €220on Amazon


  • #66
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    masterboy123 wrote: »
    Where do I get muslin cloth for yogurt making?

    I got it locally in a fabric shop but it's also available on Amazon or anywhere that sells jam making stuff, for example. You can line a colander with it or make/buy a muslin bag.

    If you're stuck, a good clean sterilised pillowcase does the job too. I've heard some people even use the leg of a new pair of tights too :D

    Incidentally, you don't HAVE to strain the yogurt at all - it's fine just as yogurt once chilled. I love the thick Greek stuff though, so that's what we have.


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  • #67
    twignme
    Registered Users Posts: 344 ✭✭twignme


    Ben Done wrote: »
    Be good if someone could start a thread in Food & Drink forum to share recipes and tips, like the one set up after a good few people on here bought the Airfryer

    This would be great thread. I have had my Instant Pot for just over a year and use it a couple of times a week. It's one of the best bits of kit I have.
    I did use mine for yoghurt a while back, and yes, it's very nice. But I realised you can now get some very good commercial ones without all the fuss. Also, once you have your yoghurt working away in the pot, you can't use it for anything else and it does take some time, unless you have a second pot.
    I realised when I started using the Instant Pot, there are lots of things you CAN do it it, but that doesn't mean you SHOULD. The suggestion about boiled eggs being one :D


  • #68
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    twignme wrote: »
    I realised when I started using the Instant Pot, there are lots of things you CAN do it it, but that doesn't mean you SHOULD. The suggestion about boiled eggs being one :D

    I agree with that mostly - I'm on a Facebook page (purely for the recipes and tips) and the number of people who ask to have recipes converted for things that just aren't worth it is phenomenal (eg instant cake mixes!)

    However, in relation to the eggs, I always do my hard-boiled eggs in the IP. The shells literally fall off, as opposed to picking them off with half the white attached.

    And I have two pots now, though I always make my yogurt at night ....


  • #69
    Miike
    Registered Users, Registered Users 2 Posts: 2,021 ✭✭✭Miike


    Got mine this morning, have a beef stew in it (i really love stew don't judge me). I have the screen pointed towards the door so I can keep in and see it's going, I'm scared my foods going to end up welded to the ceiling :pac::pac::pac:


  • #70
    twignme
    Registered Users Posts: 344 ✭✭twignme


    [QUOTE=RoYoBo;111107851

    And I have two pots now, though I always make my yogurt at night ....[/QUOTE]

    I think you are right RoYoBo, having two pots is the way to go but I haven’t got around to buying another one yet. A useful item i do have is a bowl that will fit in well for pot-in-pot cooking. I do my steel cut oats in the IP, get it all ready the night before and it’s done by the time I’m downstairs. It wouldn’t work as well directly in the main pot.


  • #71
    ThunbergsAreGo
    Registered Users, Registered Users 2 Posts: 10,399 ✭✭✭✭ThunbergsAreGo


    Any recommendations on accessory packs?

    From reading online the trivet that comes isn't tall enough for cooking something on top of pasta for example


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  • #72
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    naughtb4 wrote: »
    Any recommendations on accessory packs?

    From reading online the trivet that comes isn't tall enough for cooking something on top of pasta for example

    I have a number of accessories that I use regularly. Amazon has a great collection of things - some cheaper than others. I have a stainless steel pot insert that is actually a dog's dish! Never used as such, though :pac:

    See here for possibilities and alternatives.


  • #73
    taytobreath
    Registered Users, Registered Users 2 Posts: 2,792 ✭✭✭taytobreath


    I am assuming the yogurt ye are talking about is plain yogurt with no fruit.
    Has anyone ever added those frozen berry mixes to their yogurt.


  • #74
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    taytobreath wrote: »
    I am assuming the yogurt ye are talking about is plain yogurt with no fruit.
    Has anyone ever added those frozen berry mixes to their yogurt.

    You can add whatever flavourings or fruit you like after the yogurt is made. Doing it beforehand disrupts the culturing process. My favourite at the moment is lemon curd and chocolate shavings :)


  • #75
    Miike
    Registered Users, Registered Users 2 Posts: 2,021 ✭✭✭Miike


    https://www.wellplated.com/instant-pot-beef-stew/

    Made this today and the pot was licked clean. Nothing super out of the ordinary ingredients wise, I added more veg like mushrooms and parsnips etc. Really nice :)


  • #76
    vargoo
    Registered Users Posts: 737 ✭✭✭vargoo


    taytobreath wrote: »
    I am assuming the yogurt ye are talking about is plain yogurt with no fruit.
    Has anyone ever added those frozen berry mixes to their yogurt.

    Ah, they're always full of sh1t. Literal sh1t.

    How many warnings about them over the years.


  • #77
    honda boi
    Registered Users, Registered Users 2 Posts: 1,741 ✭✭✭honda boi


    Quick question lads.
    Missus got this but is saying it takes 25mins-30mins just to build pressure . Is that right? You got to wait 30mins before you can use it?


  • #78
    rubadub
    Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    honda boi wrote: »
    Quick question lads.
    Missus got this but is saying it takes 25mins-30mins just to build pressure . Is that right? You got to wait 30mins before you can use it?

    depends how much you put in. It goes up to about 15psi which is 121C and then backs off down to 12psi. It is only half the power of an average kettle, or less.

    So if you put in a big stew with loads of liquid it will take a lot longer than if you just put in half a pint of water and a few potatoes. You could boil your added water in a kettle to speed it up.


  • #79
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    honda boi wrote: »
    Quick question lads.
    Missus got this but is saying it takes 25mins-30mins just to build pressure . Is that right? You got to wait 30mins before you can use it?

    The name 'Instant Pot' is a bit of a misnomer really. Yes, you have to wait until pressure is reached before actual cooking begins. Ditto afterwards to allow pressure to reduce, either quickly by releasing steam manually, or slowly by allowing it to happen naturally.

    However, the BIG advantage for the IP is the fact that once you put the ingredients into the pot the rest happens automatically. You can use a timer to allow it to start/end when you like or just go away, have a glass of wine and watch TV while your dinner cooks away by itself.

    The added time to reach/release pressure is more obvious for things that cook relatively quickly, eg rice, pasta, spuds etc. For things like stews, curries, broths, tough meats etc, that added time is balanced by the shorter cooking time. I just factor these times into my cooking plans and never really notice them now - too busy sipping with my feet up :)


  • #80
    taytobreath
    Registered Users, Registered Users 2 Posts: 2,792 ✭✭✭taytobreath


    can anyone help me, i tried to do some of that stew a previous poster posted about, but it was too watery, so i added a bit more granules, now whenever i try to start it on the stew process, it goes to 6.00 hours and nothing happens.
    im lost

    its doing it for every thing, soup yogurt....


  • #81
    Not in Kansas
    Registered Users Posts: 274 ✭✭Not in Kansas


    God....our impulse buy of almost a year ago is gathering dust! I must dig it out!


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  • #82
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    taytobreath wrote: »
    can anyone help me, i tried to do some of that stew a previous poster posted about, but it was too watery, so i added a bit more granules, now whenever i try to start it on the stew process, it goes to 6.00 hours and nothing happens.
    im lost

    its doing it for every thing, soup yogurt....

    It's possible you've mistakenly put it on timer, ie not due to actually start cooking for 6 hours? Have a look through the manual and try to reset everything and turn the timer off.

    Had a look at my older IP and the 6 hours thing comes up if you press Timer, which is the delay start option for sure. On the newer version, it's called Delay Start and also has a default of 6 hours. I'm pretty sure that's what's happened to you - just press Cancel, plug it out and start again.


  • #83
    gussieg
    Registered Users Posts: 1,129 ✭✭✭gussieg


    looks great, i like the look of the one that has a sous vide function, sure where would you be going without a bit of sousvide-ing of an evening.


  • #84
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    gussieg wrote: »
    looks great, i like the look of the one that has a sous vide function, sure where would you be going without a bit of sousvide-ing of an evening.

    I have the sous vide gadget accessory for the IP :o - a great job for steaks, especially for a crowd of different folk who like options from blue to incinerated! You can use it in bigger containers than the pot itself - I did a huge beef roast over 30 hours a while back that was divine. A turkey crown at Xmas was the best we ever had.


  • #85
    masterboy123
    Registered Users, Registered Users 2 Posts: 5,826 ✭✭✭masterboy123


    Sounds yum. Which sous vide gadget accessory do you use for steak please? Share a link and I will try to order also.

    Also, if there are "must have" accessories pack then please let me know.
    RoYoBo wrote: »
    I have the sous vide gadget accessory for the IP :o - a great job for steaks, especially for a crowd of different folk who like options from blue to incinerated! You can use it in bigger containers than the pot itself - I did a huge beef roast over 30 hours a while back that was divine. A turkey crown at Xmas was the best we ever had.


  • #86
    Liamalone
    Registered Users, Registered Users 2 Posts: 4,965 ✭✭✭Liamalone


    Two questions which are sort of one lol.
    Sausages, can they be cooked to come out lovely n brown/black?
    Whole chicken, same question ish, crispy skin etc?


  • #87
    loveisdivine
    Registered Users, Registered Users 2 Posts: 2,463 ✭✭✭loveisdivine


    Liamalone wrote: »
    Two questions which are sort of one lol.
    Sausages, can they be cooked to come out lovely n brown/black?
    Whole chicken, same question ish, crispy skin etc?

    Not really. You can crisp things first using saute, but by its nature the pressure cooker needs liquid, which means steam, which means no crispy!

    Also for those talking about time taken to come to pressure. Always remember to use fresh boiled water/stock etc and it will come to pressure much quicker. Mine never takes more than 10 minutes these days. Less if I'm only doing a small batch of something.


  • #88
    cherryghost
    Moderators, Technology & Internet Moderators Posts: 17,135 Mod ✭✭✭✭cherryghost


    Liamalone wrote: »
    Two questions which are sort of one lol.
    Sausages, can they be cooked to come out lovely n brown/black?
    Whole chicken, same question ish, crispy skin etc?

    Sausages are more of an air fryer thing. They're really good coming out of that


  • #89
    rubadub
    Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    taytobreath wrote: »
    can anyone help me, i tried to do some of that stew a previous poster posted about, but it was too watery, so i added a bit more granules, now whenever i try to start it on the stew process, it goes to 6.00 hours and nothing happens.
    That recipe was pressure cooking, did you use the pressure cooking mode?

    The recipe kept saying the word stew but never said to use the stew setting.

    If you pressure cooked then it would have been over 100C while cooking and when finished would have remained around 100C for a good while, or just under. So if you have a pot near 100C and then selected the stew option nothing would happen since it was too hot, the unit was waiting for itself to cool down to whatever the stewing temp was (my guess is mid 80s).

    Water will be released from meat when cooking so when adding liquids at the start you have to go easy. I was saying I added meat with NO added water and did a slow cook function first, this released loads of liquid from the meat, ennough to be able to pressure cook it with no additional water.

    People used to making stews on a hob might add lots of liquid at the start, to compensate for all the liquid being boiled off, it is remarkable how much liquid comes out of meat when cooking, and when there is little to no moisture being boiled off the end result will be watery if you do not account for it.


  • #90
    Miike
    Registered Users, Registered Users 2 Posts: 2,021 ✭✭✭Miike


    taytobreath wrote: »
    can anyone help me, i tried to do some of that stew a previous poster posted about, but it was too watery, so i added a bit more granules, now whenever i try to start it on the stew process, it goes to 6.00 hours and nothing happens.
    im lost

    its doing it for every thing, soup yogurt....

    Hey! If you're talking about the one I posted. When you have sautéd everything off as the recipe mentions you should just get the pressure pot by pressing the "Pressure Cook" button until the light on the scale above it goes to "Normal" - The screen should read 35:00 (signifying 35 minutes of cooking time at pressure). Once this was done was stew was thick but I like it very thick so I added the cornflour and water slurry to thicken it up :)


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  • #91
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    masterboy123 wrote: »
    Sounds yum. Which sous vide gadget accessory do you use for steak please? Share a link and I will try to order also.

    Also, if there are "must have" accessories pack then please let me know.

    I bought my Sous Vide from the Instant Pot UK site in a sale - it doesn't seem to be available any more. Amazon have a number of others available with good prices ranging from £59 up, so it's a case of take your pick. All of the smaller ones will fit in the IP - they don't depend on it, so can be used in any suitable container.

    As for 'must have accessories', I don't think there are that many per se. You can use your ingenuity and devise alternatives where possible. I bought a spare pot before I got my second IP and I bought a clear glass lid too - you might find though, that a pan lid you already have will fit. As I said before, I use a (new) dog's dish for pot in pot recipes and a stainless steel basket for spuds that was originally a colander. My most recent accessory is a silicone egg bites mould.

    For those folk looking for recipes, hints and tips, there's a UK Facebook group that is very helpful. I'm not a fan of FB in general, but groups such as these are invaluable to gain knowledge and information. If you've had a problem, you can guarantee that someone else has had it too and knows the solution.


  • #92
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,687 ✭✭✭✭Muahahaha


    Must say Im a bit tempted to get one of these but am lacking space for yet another kitchen gadget. Have the airfryer on the counter top all the time but no more space for a unit like this so would have to be stored underneath. At the moment I do chillis, lasagne meat, ragu, etc in a dutch oven for about 3-4 hours, if I got the Instant Pot it would actually make the main oven pretty redundant for me as well as speeding up cooking times significantly.

    Just on crispy chicken- I thought KFC and similar chicken shops pressure cook their chicken? How do they get it crispy? Is putting something in the pressure cooker without liquid dangerous or would it just dry the meat and crisp it up?


  • #93
    RoYoBo
    Registered Users, Registered Users 2 Posts: 856 ✭✭✭RoYoBo


    Muahahaha wrote: »
    Must say Im a bit tempted to get one of these but am lacking space for yet another kitchen gadget. Have the airfryer on the counter top all the time but no more space for a unit like this so would have to be stored underneath. At the moment I do chillis, lasagne meat, ragu, etc in a dutch oven for about 3-4 hours, if I got the Instant Pot it would actually make the main oven pretty redundant for me as well as speeding up cooking times significantly.

    Just on crispy chicken- I thought KFC and similar chicken shops pressure cook their chicken? How do they get it crispy? Is putting something in the pressure cooker without liquid dangerous or would it just dry the meat and crisp it up?

    I agree about space problems. Now that I've 2 IPs plus an Actifry et (I'm an unapologetic gadget freak!) I'm juggling stuff in my small kitchen. I do have a utility room, which now houses some of the gadgets on new shelves. It requires a measure of creativity, but it all works to make life easier.

    If I want 'crispy' from the IP I either saute in the pot first and then pressure cook or give things a good finishing for about 15 minutes in a hot oven/grill or a quick blast with a cook's torch. It sounds faffy, but isn't really in practice.

    Another option for the summertime, which makes a BBQ a doddle, is to cook all meats, burgers etc in the IP before hitting the charcoal. Everything is definitely 'done' and not raw in the middle. Unfortunately, not had much suitable weather this year ...


  • #94
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,687 ✭✭✭✭Muahahaha


    Balls, went to buy this morning but it has gone back up to £89.99 :mad: Not in any major immediate need for it but would have been nice to get it now for winter cooking. Presumably it will be available for £69.99 again on Black Friday


  • #95
    torrevieja
    Registered Users Posts: 1,672 ✭✭✭torrevieja


    But the real question is what’s it like for cleaning


  • #96
    mailburner
    Registered Users, Registered Users 2 Posts: 23,923 ✭✭✭✭mailburner


    torrevieja wrote: »
    But the real question is what’s it like for cleaning

    no idea, goes straight into the dishwasher


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  • #97
    torrevieja
    Registered Users Posts: 1,672 ✭✭✭torrevieja


    If u haven’t got one 🤦*♀️


  • #98
    McMurphy
    Registered Users, Registered Users 2 Posts: 13,365 ✭✭✭✭McMurphy


    Muahahaha wrote: »
    Balls, went to buy this morning but it has gone back up to £89.99 :mad: Not in any major immediate need for it but would have been nice to get it now for winter cooking. Presumably it will be available for £69.99 again on Black Friday

    Yeah, same here.

    Just stuck it on my camel camel camel list though.


  • #99
    mailburner
    Registered Users, Registered Users 2 Posts: 23,923 ✭✭✭✭mailburner


    torrevieja wrote: »
    If u haven’t got one 🤦*♀️

    ah right, never considered that :pac:

    It's very easy to clean


  • #100
    rubadub
    Registered Users, Registered Users 2 Posts: 32,382 ✭✭✭✭rubadub


    torrevieja wrote: »
    But the real question is what’s it like for cleaning

    very easy, the bowl is stainless steel with no coating so you can proper scrub it, but I never had to. If anything is anyway stuck on you can add water and pressure cook it and it will hydrate it and will come off easily.


  • #101
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,687 ✭✭✭✭Muahahaha


    Johnny Dogs wrote: »
    Yeah, same here.

    Just stuck it on my camel camel camel list though.

    Nice one JD, would you update the thread when it drops in price again. Probably wont happen till Black Friday but sure we might get lucky before then.

    I was peeved as I spent Friday himming and hawing about buying it, 'do I really need this?, etc' then I went and watched a good few Youtube vids and read the Amazon reviews on it and suddenly it was 'I definitely need this!' and I was sold. Went out for pints Friday night and when I went to buy it yesterday they had jacked the price :mad: Lesson learnt :o


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