lillilah | A Continued Lack of Explosions

We have cooked even more things in the Instant Pot, and so far, nothing has exploded. I tried small jars of chicken (I cooked them on low pressure, just in case), and they seemed fine and are now safely frozen. The pea soup that I made yesterday was not perfect, but it was certainly edible. Good enough for now. Joel made hard-boiled eggs, and they turned out perfectly (cooked just the right amount, and the shells were easy to remove). That had been a selling point for us, so I'm glad it worked out. I just took out my lentils and millet, and that also looks pretty good (harder to screw up). I'll have to ask Joel about how much electricity it is using. What I can say is that despite the time needed to heat up and depressurize, the cook time is still shorter. For the lentils, it is only 15 minutes shorter. However, for the pea soup, it is three hours shorter, which is pretty nice. We aren't seeing the same complete loss of structural integrity that I saw with my food in the US. Perhaps that means that the split peas in the US are less sturdy? I'll try cooking on low pressure there (if possible) to see if it results in soup that is less like baby food.

Songs for tomorrow's dance party:

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