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The Water Cooler
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<blockquote data-quote="adamsredlines" data-source="post: 3316057" data-attributes="member: 40561"><p>I bought one of those Instant Pot dealios....kinda neat.</p><p></p><p>Shrimp last night</p><p>[ATTACH=full]151318[/ATTACH] </p><p>Eggs this morning</p><p>[ATTACH=full]151319[/ATTACH] </p><p></p><p></p><p>There's certainly a learning curve with these things. Cook time is vastly different than "getting up to pressure" time.</p><p>Shrimp was 2# raw and frozen...2 minute cook time but took 20 minutes to get to pressure.</p><p>Eggs were qty5, 6 minute cook time...only took a few minutes to get to pressure.</p><p>I did a test batch of eggs at 5 minutes last night and they were runny. I think 6 minutes is ideal.</p></blockquote><p></p>
[QUOTE="adamsredlines, post: 3316057, member: 40561"] I bought one of those Instant Pot dealios....kinda neat. Shrimp last night [ATTACH=full]151318[/ATTACH] Eggs this morning [ATTACH=full]151319[/ATTACH] There's certainly a learning curve with these things. Cook time is vastly different than "getting up to pressure" time. Shrimp was 2# raw and frozen...2 minute cook time but took 20 minutes to get to pressure. Eggs were qty5, 6 minute cook time...only took a few minutes to get to pressure. I did a test batch of eggs at 5 minutes last night and they were runny. I think 6 minutes is ideal. [/QUOTE]
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