Instant pot is it worth it?

Rosa_Damascena

I was in the West End yesterday and chanced upon a small outlet with a disproportionately long queue - a crumble and hot custard vendor was doing incredibly well on a beautiful summer day! Although it has to be said that the portions were small (think individual ice-cream tub size sevings).

Apples and prunes are going into my PKP for a couple of minutes, which I shall enjoy with cold single cream after my meal today.

Rosa_Damascena

I have a storage space for my PKP tucked away in my utility room but having used it once for a main purpose once a week, I then find 2 or 3 other uses for it (usually legumes, veg or rice) whilst it is out. After nearly a year of using it I can say that it has earned its counter space. It is a seriously handy gadget!!

Rosa_Damascena

My first PKP failure - I soaked sone butterbeans yesterday and stuck them in the pot with the intention of making Tuscan marry me beans once cooked. I've just boiled the beans and they are more suitably named bitter beans.

I've had a quick look online and the bitterness can be masked but I am wondering whether I should waste more ingredients on them or just discard the whole batch? (I bought a 2kg bag). Has anyone else had success in "fixing" them?

If someone else was asking me this same question, I would be asking why theye would knowingly poison themselves with cyanolglucosides!!).

Rosa_Damascena

I threw the cooked beans away and have reserved the rest for use as baking beans 🫘 only!

I had slightly more success with my first attempt to make yoghurt in the CleverChef 14-in-1 overnight:

Cherryfudge

Looks good! Yogurt is a regular in my IP. All attempts to make it by other means have failed but it always works out now.

Rosa_Damascena

https://forums.moneysavingexpert.com/discussion/comment/82016813#Comment_82016813

It's funny how the small things in life can offer a sense of achievement :D

I didn't actually use any yoghurt starter in this, just some YS milk which had started to turn by itself. It yielded a lot of whey which I separated but have no idea how to use. I guess I could stick it in soup / risotto along with a stock cube?

QrizB

Looks good! Yogurt is a regular in my IP.

It does look good! I use my slow cooker to make yoghurt (I had a short thread on this a while back).

Cherryfudge

@Rosa_Damascena , people have suggested I use the whey in cooking (scones I think) but it's easiest just to stir it back in, or freeze it till you find that perfect use.

Rosa_Damascena

https://forums.moneysavingexpert.com/discussion/comment/82017143#Comment_82017143

I did think scones / flatbreads, but can only consume a limited amount myself. Will freeze as suggested and use this when I want to make HM pizza.

Rosa_Damascena

@QrizB - I've just taken a look at your thread and you have turned what was discovered by accident into quite a science! I wouldn't spend on a temperature controller but this CleverChef cost a lot more and thus far has been under-utilised. That changes now, yoghurt making will be part of my routine once a week going forward and I shall just have to think of other ways of getting the same utilty out of it as the PKP!