Slow Cooker wanted. Advice needed.

it's a different style of cooking though .. for stew type meals slow cook is going to be better ... ready when you come in from work,
pressure cooker might also do slow, but less efficient too having less insulation ... what did you read to the contrary.

... you can really kill things in a pressure cooker, pressure cooking if you over-cook .... its liquidised

there was a recent PC discussion in gadget thread.
 
jpaul said:
it's a different style of cooking though .. for stew type meals slow cook is going to be better ... ready when you come in from work,
pressure cooker might also do slow, but less efficient too having less insulation ... what did you read to the contrary.

... you can really kill things in a pressure cooker, pressure cooking if you over-cook .... its liquidised

there was a recent PC discussion in gadget thread.
Click to expand...

I read it more efficient. All sealed. Not a lot of heat escape. Different pressure settings. Different functions. It has better insulation.
 
jpaul said:
it's a different style of cooking though .. for stew type meals slow cook is going to be better ... ready when you come in from work,
pressure cooker might also do slow, but less efficient too having less insulation ... what did you read to the contrary.

... you can really kill things in a pressure cooker, pressure cooking if you over-cook .... its liquidised

there was a recent PC discussion in gadget thread.
Click to expand...

They do the same thing as a slow cooker and are sealed so will be a lot more efficient than a slow cooker.

We have this one only in a bigger size so not sure what features and attachments are missing with the smaller ones. Ours can do steam and all sorts

https://www.johnlewis.com/pressure-king-pro-3l-digital-pressure-cooker-black-chrome/p3543210

https://www.johnlewis.com/pressure-king-pro-20-in-1-6l-digital-multi-cooker-black-chrome/p3089134

YOu can set delays and it can keep stuff warm for up to 24 hours so acts like a slow cooker.
 
Jonnybmac said:
They do the same thing as a slow cooker and are sealed so will be a lot more efficient than a slow cooker.

We have this one only in a bigger size so not sure what features and attachments are missing with the smaller ones. Ours can do steam and all sorts

https://www.johnlewis.com/pressure-king-pro-3l-digital-pressure-cooker-black-chrome/p3543210

https://www.johnlewis.com/pressure-king-pro-20-in-1-6l-digital-multi-cooker-black-chrome/p3089134

YOu can set delays and it can keep stuff warm for up to 24 hours so acts like a slow cooker.
Click to expand...

6l one looks awesome
 
Came in to recommend Pressure cooker!

Also reading the rest, i second the air-fryer recommendation. Its like having a mini oven. I think with an electric pressure cooker and a air fryer, you could cook almost anything!

I have the 5L Pressure king pro, would highly recommend.
 
Interesting that article. I am intrigued to buy a pressure cooker now. My only experiences with pressure were I hated it, I thought meat tasted bad, quite bland in fact, but that was years ago from a hob top version. Maybe it was a bad cook (ex mother in law)

I do have some reservations on some of the comments the author makes though, I have had hob capable pots now for many years, as I mention above both mine are hob capable, one is earthenware and its now very old.
It does sound a bit like hes using the low setting, IMO as a bit of a slow cooker fanatic I cook nothing on low really.
Even high still needs plenty of hours. Low is IMO only for things you really want to sweat as opposed to cook. I would certainly never set out to create a stock or a casserole on low. So I suspect the article publisher is a poor slow cooker cook, which will obviously worsen your results!
Also lastly, you need to adapt recipes based on cooking method, again the casserole looks like its got too much liquid in it, so put less in!
If I take an oven recipe (which will lose water) i halve added liquid to the slow cooker. Although my old one I need to add a bit back as its got a chip in the edge it actually loses some water so half is too low.

The author got a little too desperate at the end when they started talking about house fires, I always get a bit twitchy at this point when people seem that far off piste, there has to be some alterior motive going on at that point!

I know I get different results between my two slow cookers, so think I need to add a pressure to the mix.
 
Mercenary Keyboard Warrior said:
I am intrigued to buy a pressure cooker now
Click to expand...
I was intrigued that pressure cooker is only 120C, I thought it would be higher, also,
the pressure, is not acknowledged as contributing to breaking down cell walls/collagen.

... would be interesting to know significant difference between pressure king and the sage & Instant-pot they used, other than price.
 
No significant differences between the major models except sage has a little more control over temperature and controls are a bit fancier.

For the price difference i would definitely say it isn't worth it. I guess it allows you to sous vide in one but as you cant stir the water, then i dont know if you could use it like that. If the water did keep at a constant temperature, it would make for a very efficient way to sous vide as the things are well insulated.

Stove top pressure cookers go higher but obviously require attention and are far easier to burn food with thicket sauces. The pressure is enough tbh, stewing cuts that would normally take 2-4 hours can be done in 15 minutes.
 
jpaul said:
... would be interesting to know significant difference between pressure king and the sage & Instant-pot they used, other than price.
Click to expand...

With me it boiled (haha) down to the Instant Pot having a stainless steel inner pot rather than what looked like a non stick coated one in the Pressure King Pro. I figured that the non stick coating would eventually wear out and you would have to replace it.
 
robfosters said:
Not just chips, I stick whole dinners like fish and chips in mine. Best thing ever!
Click to expand...

I was working on the basis he had no fridge/freezer and so would only be able to do room temp taters, unless it's a cook on the day job.

I am assuming he has ready access to washing up facilities in the place, obviously going to need to keep the thing clean if he gets an air fryer or pressure cooker. Or at least somewhere to pour the fat.
 
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