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[노오븐] 폭신한 쌀빵 만들기 :: 누룽지처럼 고소하고, 백설기처럼 담백한 빵 :: 카레에도 찍먹 :: No-Oven, Rice Bread, Rice Flour Recipes
*** 예상되는 질문들 하단에 TIP 으로 적어두었으니 참고하세요. 누룽지처럼 고소하고, 백설기처럼 담백한 맛의 폭신한 쌀빵 만들어봤어요. 오븐이 필요 없으니 집에서 누구나 만들어 볼 수 있는데요, 달거나 자극적인 빵이 아니고, 담백하고 고소해서 자꾸 손이 가는 빵이랍니다. 백설기 떡보다는 폭신하고, 밀가루 빵보다는 묵직한 느낌의 쌀빵이예요. 그냥 먹어도 맛있고, 카레 등에 찍어 먹어도 맛있어요. *** 계량은 저울(g), 밥스푼(Tbsp),…
![[노오븐] 폭신한 쌀빵 만들기 :: 누룽지처럼 고소하고, 백설기처럼 담백한 빵 :: 카레에도 찍먹 :: No-Oven, Rice Bread, Rice Flour Recipes](https://amazingfoodstv.com/wp-content/uploads/2023/02/1676748215_maxresdefault-768x432.jpg)
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Or you can call Michael Weston, he'll know what to do
Why not check the food first 😂😂
Who checks the equipment first when the equipment says food burn?
Australian here 🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺
What's an 'instant pot????' Ive never heard of it, is it what we call a Thermomix??
I dont have a thermomix anyways because to me i cannot reconcile just throwing in your all ingredients at the same time and literally walking away, no mixing, no cutting/chopping up, no weighing, no mincing, no whipping, no kneading i can go on and on, but how can you just throw all your veggies in there and your meat without cutting it up first for it to cut them up for you, them mix it altogether and commence cooking….WTF
Anyways is this what an 'instant pot' is?
You literally just add more liquid. That's it you're welcome.
I give a chopped medium onion and some oil a minute or two of pressure, to induce the burn notice. result: carmelized onions. The Pot gets it just right.
I knew there as a good reason for not buying one
Any tips to cleaning the stinky seal😢
I get a burn notice almost EVERYTIME I cook. It sucks. It’s to the point where I rarely use it.
I got a burn notice when making chili. The liquid must have been too thick. I checked for scorching on the bottom of the pot but didn't see any, fortunately. I moved the chili to the edge of the pot and added a quarter cup of water to the center, then restarted cooking. That worked. Their burn sensor must be very easily triggered (which is a good thing).
This happened while cooking a large pork roast. My solution was to add a small wire rack under the roast. there was plenty of liquid surrounding the pork just needed a spacer underneath.
Probably worth checking the food first too see if it’s burnt.
I will never buy one of theses
I thought Instant Pot went out of business already? 🙁
Or after having tried all your solutions and called instant pots support many times without any resolution? In a fit of rage at it doing the burn thing even when filled with plain water, bash the thing , throw it out and eventually buy a ninja that does more, costs less and has never 'burned' once. My regret is that i waited till the warranty was done, didn't go nuclear on instant pot for their awful support along with the near cult like following on social media that instantly blames anyone that besmerches their precious and added rhe thing to a landfill. Still, the often lower rated by major media ninja has proven to be far superior to live with. Its also apparently cult free!
I literally just ran into this last night. I was trying to pressure cook a chicken casserole that used cream of chicken soup. After some research, I guess that IPs get too hot during pressure cooking for many dairy- or starch-based sauces.
My solution was to take everything out (I did have to clean the bottom of the pot), add just some water and the chicken back to the pot to pressure cook and when it was done, add the sauce and switch to low heat on Saute mode. It brought the sauce to a simmer really quickly and didn't take much more time than my original plan.
I still loved using the IP for the chicken since I was able to add it while it was still frozen. It cooked up perfectly tender and shreddable, no defrosting or planning ahead required!
Third year college student here who only knows how to cook rice in my instant pot so far. Thanks for the tips!