The market on these things is as infinite as jelly beans. Each style has a distinct feature that puts them in an entirely different meal prep category from the next. If I have to research all these countertop appliances, I’ll be lead into thinking a $2k, everything-in-one, multi-tiered, programmable dutch oven with an air fry drawer and a Bluetooth notification should exist, but I only just want a quick cooker / steamer with simple, but somewhat custom basic controls. . If it could offer a clear-top lid and simmer options, it could be used to steam, nurse soup, and serve as a base for grains into the mix, which would be incredible, especially with a rack. That’s my vision I imagine exists.
I’m seeing the 5-ply with copper/steel as the recommended quality design. The coveted design in my objectives is a zero-chance of hot spots or burn spots because the steel wool needed to scratch off carbon cakes will destroy the lining and ensure permanent burn zones and potentially metal contamination.
I’m especially interested to know about ideal material designs and surface lining ethics because I won’t do “non-stick” plastics that overheat and crisp off into my meals; nor cheap, low-integrity poly/alloy finishes.
From a wholesome view, I would love to believe a countertop electric device with a ceramic coating like a dutch oven could be realistic because dutch ovens largely prevent hot spots, cook and steam perfectly, and they often wipe clean, but I hear the 5-ply steel design is better than the “red copper” concept of aluminum, copper, and ceramic.
I would love to know what’s working and not working for others, and what’s out there that makes the most sense at a good value.
Try throwing in some TVP with the rice! Here’s the recipe I use:
Pressure cook for four minutes. Natural release for at least ten minutes, twenty is better. Once it’s done I like to throw in some extra veggies (leftovers or just cooked separately). Broccoli or spinach are great, but they’ll turn to mush if you put them in during the pressure cook cycle.
In 3 years I still haven’t tried TVP but that’s too simple not to try.
It’s my staple recipe and probably accounts for about half of everything I eat. It’s dead simple to add extra stuff either before or after cooking depending on whether or not it will survive the pressure cooking. It also takes really well to different sauces or seasonings on each serving. Some of my favorites include lemon pepper, Cajun seasoning, soy sauce, and bottled hot sauce. Not all at once, of course.