I just bought my first multi-cooker appliance. Working full time shortens the amount of time to prepare weekday meals. I am always looking for short cuts without losing the flavor and appearance of the dish.
The slow cooking has always been a life saver for me. I enjoy opening the door after a long day at work and smelling dinner ready to serve.
Now I am ready to venture out and try my hand at the popular multi-cooker appliance.
There are many on the market. There are slow cookers, rice cookers, pressure cookers and steamers. You can pay as low as $70 or as much as $200.
I never grew up on meals made with a pressure cooker. I have canned meats using a pressure canner, but never cooked meals using a pressure cooker. There is a difference between a pressure canner and a pressure cooker.
Penn State Extension has noted there are pros and cons to using a multi-cooker appliance. Here are some pros:
• They are safe to use. Many are cool to the outside touch so, if accidentally touched, you won’t get burned.
• They have safety release valves for quick steam release if the pressure should build up too quickly.
• Foods do cook quickly. Because the cooking time is shorter, the produce will retain color and nutrients.
• Cleanup is usually easy because many of the internal baskets are stainless steel. If not, they can be sprayed with a non-fat cooking spray before adding foods to the basket. The baskets are also easily removed and can be fully submersed in hot sudsy water.
Each multi-cooker appliance come with its own manual. Read carefully before you begin to cook with the appliance. Some will also allow frozen foods to cook without thawing.
There are some cons to using multi-cookers, also.
• It does take time for the steam to build up and then, at the end of the cooking time, to release.
• Check the appliance for the recommended time before you buy the appliance. Some favorite recipes may be easily converted. Again, check the manufacturers’ recommendations.
• Check the size of the cooking basket. Make sure you can fit the quantity of food in the appliance you need to feed yourself or your family.
Lastly, the most important step in using a multi cooker appliance is to check the final internal temperature of the product. According to USDA, this is the only way to ensure that the product is safe to eat. Here are the final cooking temperatures recommended by USDA:
• Beef, pork, veal and lamb (steaks, chops, and roasts) 145 degrees F
• Ground meats (beef, pork, veal and lamb) 160 degrees F
• All poultry (including ground) 165 degrees F
• Eggs 160 degrees F
• Fish and shellfish 145 degrees F
• Casseroles 165 degrees F
If you are considering purchasing one of the appliances, look at the pros and cons. Take time to read the manufacturers’ manual that comes with the appliance for best results!
Meanwhile, try this recipe for super quick multi-cooker brown rice pilaf.
Rice Pilaf
2 cups uncooked brown rice
2 ½ cups low-sodium chick broth
2 Tablespoons minced onions
2 teaspoons dried parsley
1 teaspoon garlic powder
Pepper to taste
Wash hand with soap and water. Add brown rice, chicken broth and minced onion to multi-cooker. Set device to 22 minutes of pressure cooking time.
When time is up, open the multi-cooker after the 10 minutes natural pressure release. Add pepper to taste. Stir to combine and serve
