Has anyone made bone broth via induction? Must simmer slowly &amp; consistently for 24-48 hrs in an 8-12 qt pot. (My crock pot won't get hot enough.)
823127
Yes, and it's perfect for that. Temp is exactly what you set it to with no differential. Timer will go way past 48 hours.
383840
To be honest, the "warm" function will completely reduce a boil to nothing. That being said, leaving it on 1 may be too hot for it still. It's a limitation of a $50 induction cook top. but for such an inexpensive one, I can't complain. They've lasted a year without issues for the two of them that we have and use.
1444743
I use the slow cooker setting at low for steel cut oats. 1 cup of oats to 4 cups of water with a pinch of salt. Cook for 2 hours. The way that I actually do it is to put 3 1/2 cups of water to start and then cook it for 1 1/2 hours. When the beeper beeps, I add the remaining 1/2 cup water and then a good handful of dried fruit--my favorite is dried cranberries. If necessary, I add additional water. Essentially what I did was take the directions from the can of steel-cut oats and translated it to the cooker. I also generally cook my oatmeal at night so that I can haul it into to work with me. It gives me something good to look forward to when I get to work. Enjoy your new cooker. Edited for spelling.
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com
1083920
It would depend on how much soup you have. If you just want to heat up soup, use the microwave or a pan on the stove. I think it would take at least an hour in the crock pot for 2-3 qts. If after you heat it up, you want to keep it warm for awhile, then the crock pot would be great.
32099
There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the amount of time. Time will vary for many reasons.... There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the... » Read More There are Two good places to get this info. Go to "Lets Talk Bar B Que" forum and ask Tommy (TMB). Or look at Facebook "Charbroil TBE cooking forum" . (Its not the Char Broil site). I have cooked four turkeys on mine. They did great but its been a while. I use it a lot but not for turkeys. Be sure to brine and or inject the bird. Then give it 3-24 hours in the fridge to absorb the brine. The LTBBQ site listed above will give you lots of outdoor cooking help with a group of really good people. And remember, The internal temp is whats important. Not the amount of time. Time will vary for many reasons.... « Show Less
712612
I don't have an answer for you, other than to defer your question directly to Instant Pot. They are very good about responding to questions. Quart/Capacity has never been an issue for me as it is adequate for my family of three's needs. Also for potluck(s), because I'm bringing a dish to share, not tasked with feeding the entire group. I'd love an 8qt just to be greedy, but the 6qt meets my needs. Good luck. In fact, I used it just now to brown ground beef for my slow cooker lasagne recipe, and now I'm preparing to use the second pot I've ordered to make a cheese/broccoli soup, using Bob Warden's book/recipe. I don't have an answer for you, other than to defer your question directly to Instant Pot. They are very good about responding to questions. Quart/Capacity has never been an issue for me as it is adequate for my family of three's needs. Also for potluck(s), because I'm bringing a dish to share, not tasked with feeding the entire group. I'd love an 8qt just to be greedy, but the 6qt meets my needs. Good luck. In fact, I used it just now to brown ground beef for my slow cooker lasagne recipe, and now I'm preparing to use the second pot I've ordered to make a cheese/broccoli soup, using Bob... » Read More I don't have an answer for you, other than to defer your question directly to Instant Pot. They are very good about responding to questions. Quart/Capacity has never been an issue for me as it is adequate for my family of three's needs. Also for potluck(s), because I'm bringing a dish to share, not tasked with feeding the entire group. I'd love an 8qt just to be greedy, but the 6qt meets my needs. Good luck. In fact, I used it just now to brown ground beef for my slow cooker lasagne recipe, and now I'm preparing to use the second pot I've ordered to make a cheese/broccoli soup, using Bob Warden's book/recipe. « Show Less
1489625
Never happened to me. Only problem was heavy weight which I knew before buying. Never ever even came close to burning. I did find out that it took almost no power to keep the pot on a very low simmer/boil. It was #2 on my stove that goes from #1-#9. I turn on high to brown/sautee steak pieces and onion. I then turn on 6 to bring up to boil and then way way down to #1 or usually #2 to cook for 4-5 hours ( dried beans ). Hope this helps
1056339
I bought this pot to use for small meals. Used it the first day I got it. Plugged it in....added my ingredients and by dinner time that night had delicious stew. Using it like any other crock pot so I have no idea why it says that. But you can in fact cook in it. Maybe it means you can't use it on the stove.
1235549
Be sure you thoroughly rinse the rise before cooking. I'd also suggest cooking a bit less at a time if it's still boiling over.
569130
I have a question about your question--how long and at what temp do you cook the 7.5lb turkey breast? I'm actually trying to cook that exact thing in my slow cooker right now--recipe called for 4.5 lb turkey breast and husband bought 7.5lb one! Put it on low for 10 hours--will that work??? How do you cook that? Thank you!!!
1562975
I have made a whole chicken in this Char-Broil Infusion Cooker at 350 degrees for about 1 1/2 to 2 hours, depending on the size of the chicken. When the skin starts to come off the legs it's done. Hope this helps! Also, a bit of red wine and some spice in the bottom of pan works wonders for the taste...
1396750
I have done a lot of research on crock pots and watched many youtube video on how to make this and that. Every manufacturers temperature setting is a little different, but what you need is a food thermometer. http://www.youtube.com/watch?v=ykRnHXwoOic So many of the times on youtube are correct for cooking. It is trail and error.
1611856
there are presets, I always use the medium setting for roast, whole chickens, turkey breast. I also have the 5 quart one. There are only two of us . You can make anything in these cookers. I do not use a meat thermometer, I will put a 5 to 6 pound pork roast on for at least 10 hours and you can cut it with a fork!!! You don't need to use much water like a crockpot. It is a trial and error.
1937801
It is easy if you haven't cooked over the cook area too hot! In the beginning I cooked at too high of a temperature. Now some butter or Pam and a temperature no higher than 6.0 and it washes up nicely. Induction cooks like gas. It gets some getting used to. I rarely cook anything higher than 7.5!
1747789
I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to say the coating stay. I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to... » Read More I am definitely having an issue with the coating. I have submitted a question to Circulon for a replacement. My pans were bought Dec 2nd, 2013. The main problem i've had is with -- of all the pans -- the stockpot, which we use mostly for boiling things, sauces, soups. The coating seems to be coming off more and more, and it isn't inside the grooves, it is on top. We do use metal utensils, but you are supposed to be able to use that.. and it's not like we are frying in the pan (though, again, it says metal utensil safe). I'm wondering if we somehow got a bad batch, as so many people seem to say the coating stay. « Show Less
422503
Isn't this the most wonderful dessert? "Cook covered on high for 3 minutes. Stir and cook for an additional 3 minutes." I have doubled the recipe and cooked it for 4 minutes, stirred and cooked for 4 minutes. It worked just fine. THANK YOU for asking this question. I have one more old box and had not read the new box. I will now cut the back off the old box and save it! Callie