Latest news with #InstantPots
Eater
4 days ago
- Business
- Eater
Who Wants a MAGA Instant Pot?
In the months leading up to and following Donald Trump's re-election to the presidency, there has been no shortage of products branded with 'Make America Great Again' or Trump's bronzer-spackled visage, many created for the president himself to profit from this distinctly racist and hateful moment. Now, even the makers of your Instant Pot, the once-trendy appliance that you lug out to make chicken soup every once in a while, are getting in on the action. Semafor reports that Instant Pot Brands, the Canadian-born company behind the Instant Pot, plans to debut a new line of Trump-inspired products in the coming months. Dubbed the '45/47 Collection,' the as-yet-unnamed appliances will be emblazoned with Trump's favorite slogan. The move comes weeks after the company complained a few months ago that Instant Brands would have to raise the retail price of the Instant Pot nearly $40 to mitigate the impact of Trump's on-again, off-again tariffs on China. The parade of companies and executives seeking to cozy up to Trump has been never-ending in recent months, a strategy that makes some sense when you consider that the president has demonstrated a real openness to flattery. Perhaps Instant Brands believes that if it sticks Trump's face on enough Instant Pots, he'll keep backing off his plans to implement the impending steel tariffs that have the potential to increase the prices of all appliances. If they can both flatter the president and sell a few MAGA-branded Instant Pots to his fans, what is there to lose? This is, unfortunately, a natural consequence of the way that corporate brands have increasingly felt compelled to pander to political trends in recent years. It's like the ugly alter-ego of Target's beleaguered and frequently-embarrassing Pride collection. But while there's nothing wrong with buying a rainbow-colored toaster, there is something distinctly gross about buying a small appliance just because it has MAGA written on the side of it. MAGA isn't a colorful pattern that might fit your aesthetic, it's a rallying cry that has emboldened the most hateful among us and inspired the targeting of immigrants for mass deportation, racist hate crimes, and a broader crumbling of social decency. Usually when it comes to MAGA paraphernalia, Trump is the one doing the selling. His official Trump store is populated with everything from pickleball paddles to, of course, food. Right now, if you were so inclined, you could buy bars of chocolate shaped like silver bullion on the Trump Store ($9.60), or peppermint-chocolate popcorn ($6.40). Coffee, wine, whiskey, and koozies printed with 'TRUMP 2028' on them are also for sale, and the man himself gets a cut. On some level, the surprise here isn't that a Canadian company would make a product praising him — it's that Trump would let them without trying to take a majority of the profits. Trump, of course, will indirectly benefit from the sales of these Instant Pots. Instant Brands has announced that it will donate a portion of its profits to Trump's forthcoming presidential library. It is not at all surprising that Trump will at least get a small cut — the president has reportedly made millions of dollars licensing merch of all kinds — and food is no exception. Trump loyalists have demonstrated an incredible willingness to spend money on pretty much anything Trump-branded, so why wouldn't the most cynical among us seek to profit from that? Just in case the hats, the t-shirts, the sneakers, the flags, the bumper stickers, and the Lenox china weren't enough, now you can display your unhinged love for the president in every single facet of your life. It's almost as if everyone, even the home appliances crowd, realizes that the MAGA fans will buy damn near anything, even if it is a total piece of garbage.
Tom's Guide
5 days ago
- Health
- Tom's Guide
I'm trying to cut out ultra-processed food — here's the 3 kitchen appliances that actually help
If you've been on the internet for the past year, you've probably heard of 'Ultra Processed People' by Chris van Tulleken ($9-$18 on Amazon). Now I'm not going to claim I'm a dietician or a scientist (because I'm not — I'm just a humble journalist), so you can do your own research about the concept of ultra-processed food. This is just my personal experience, not a peer-reviewed study. However, this book did get me thinking: should I really be eating so much stuff with ingredients I can't pronounce? I decided, no, not really, and embarked on a mission to shift my eating habits. Thanks to my job as a reviews writer, I get my hands on a lot of kitchen tech. I've tested loads of the best Instant Pots, best air fryers, best stand mixers, and more. I've been able to narrow down the selection of appliances to just three of the best. I genuinely use these three appliances to cook 99.9% of my meals, and here's why you should too. I have the Instant Pot Pro (2025), but if you're in the U.S., I'd recommend the Instant Pot Pro Plus. These machines work pretty much identically. What makes the Instant Pot so good is its capacity. It boasts a massive 5-quart capacity, allowing me to prepare up to 10 servings of various healthy meals easily. I've made chili, bolognese sauce, veggie-loaded curries, and meal-prepped about 15 servings of rice in this beast. The Instant Pot Pro Plus not only has smart connectivity (so you can turn it on/off when you're not even at home), but a massive 5-quart capacity so you can prepare a week's worth of meals in one go. When I prep the week's meals ahead of time, I'm not tempted to go to the grocery store and buy a ready meal or order takeout. Get instant access to breaking news, the hottest reviews, great deals and helpful tips. The best part of the Instant Pot is that it's a press-play-and-leave-it-alone sort of machine. All I have to do is fill it up with my ingredients, set the time, and I can do something else for that time. I don't have to sweat over the stove stirring sauce. The Instant Pot means I've always got meals in the freezer, so I know I've got a healthy dinner even after a busy, stressful day. 10/10 would recommend. I'm human, which means I crave food like fries and burgers on the regular. While there's nothing wrong with eating the food your body wants, I'm trying to stay away from fast food. This means that if I want fries, I have to do it myself. Thanks to my air fryer, though, this is never easier. I have the Philips 2000 Series Air Fryer (complete with a window, so I can always check on my food), but my parents have the Ninja Foodi DualZone and can't stop telling me about how good it is, so I'd recommend that one too. I have this air fryer, and I use it almost every day. It's big enough to roast a whole chicken (in just 52 minutes) and helps me make crispy, crunchy fries with very little oil. I also can't help but watch my food cook through the window. Because air fryers are mini, quicker ovens, I can make fries from scratch in about 20 minutes in my 2000 Series. I also make homemade cakes in my air fryer, and it means I don't have to turn the whole oven on for a single-serve dessert. I love this one because of the window. Yes, I know it's lame, but I love watching my food cook. I'm boring — I know. The consensus online is that bread is one of the most highly processed foods available. As a result, I wanted to start making my own. About five months ago, after getting my hands on a sourdough starter, I embarked on my sourdough journey. Sourdough is fermented, so it's generally better for the gut, and it also tastes delicious. I'm not going to share a picture of my sourdough because I am utterly pathetic at scoring my dough, but I'll tell you about how my KitchenAid Artisan Stand Mixer has helped me cut out shop-bought bread. While pricey, the KitchenAid Artisan Stand Mixer isn't a one-trick pony. It comes with a dough hook, flat beater, and whisk, so you can make everything from bread to meringue with just the starter attachments. Using the dough hook attachment, I mix my flour, water, starter, and salt. Then, during the bulk fermentation stage (when the dough rises and becomes bubbly), I use the dough hook on speed 1 to mix the dough every 30 minutes for the first 2 hours. I proof the dough in the KitchenAid bowl, too, so I don't need to transfer to another bowl and do more washing up. After the bulk fermentation, I transfer it to my Dutch oven for the final proof and shaping. While I know I could mix the dough by hand, the stand mixer helps me develop the gluten and saves my arm muscles while it kneads. I adore my stand mixer, and can't believe I lived so long without one!
New York Times
28-03-2025
- General
- New York Times
Make Perfect Rice Every Time With This Helpful Step-by-Step Guide
We'll teach you how to master the technique, and how to tweak it to get each batch the way you like it. If you have rice, you have so much more than a side. Karsten Moran for The New York Times Published March 28, 2025 Updated March 28, 2025 [This article was first published on Feb. 28, 2018.] A hot, tender heap of rice is comfort food, just the way it is. There are so many ways to define a perfect batch, and as many ways to achieve it, but cooking basic rice on the stovetop is arguably the most versatile method. Once you've learned it, you'll be able to make delicious rice anywhere, anytime, without any special equipment. Here's how to get started: Rinse, cook, rest and fluff. If you ask cooks around the world about the secret to consistently perfect rice, many will point to their electric rice cookers. There's not much technique involved: You'll want to follow the directions of each individual machine. Some use their own measuring cups and instructions to dictate the amount of water used. Most machines don't allow for adjustments on cooking and rest times, but once you've followed directions once, you'll know if you want to adjust the water. Electric multicookers like Instant Pots will seal rice under pressure, cooking the rice in just a few minutes then slowly letting the pressure out of the pot. Most machines have rice-specific settings, which you can try and adjust to taste, but you'll have much more control if you play around and set both the pressure levels and cook-times yourself. (For more on making rice, and other dishes, in a multicooker, check out our How to Use an Instant Pot guide.) For our purposes, all you need is a steady heat source and a pot with a fitted lid (my favorite vessel for cooking 1 cup of rice is a cozy cast-iron pot). A pot with a see-through glass lid is a good option, too, if the base isn't too lightweight. A flexible, heatproof rubber spatula works well for stirring the rice as it comes up to a boil (and it's more gentle on cooked rice grains than a fork when it comes time to fluff). Karsten Moran for The New York Times The world of rice is huge and diverse, with thousands of varieties across the globe. They're sold under names that speak to the length of the grain or to the origin of the plant, or according to starchiness, color, botanical variety or type of processing. Rice is often categorized by its length in relation to its width. As a general rule, long-grain rice is four or five times longer than it is wide, while medium-grain rice is just about two to three times longer. Short-grain rice isn't very long at all, so it appears almost round. Most of the rices you find at the grocery store are the grain of a type of grass called Oryza sativa, first cultivated in Asia, and are a subspecies of either indica or japonica. Others belong to Oryza glaberrima, first cultivated in West Africa. You can find these sold as both white or brown rice, depending on how they're processed. Brown rice is brown, or darker in color than white rice, because it's unmilled, or barely milled, and still has its bran, germ and aleurone layers. It's generally a little chewy and nutty-tasting, and requires more water to cook than white rice. After it's milled and polished, brown rice loses its color and becomes white rice. Aromatic medium- and long-grain rices, such as basmati and jasmine, have an almost buttery, toasted fragrance as they cook, thanks to a naturally occurring compound they share. Sushi rice, which needs to stay soft and tender even as it cools, is generally a short- or medium-grained pearly rice , with grains that cling together after they're cooked. Also called sweet rice, or glutinous rice, short-grain sticky rice doesn't actually contain sugar (though it can easily be worked into a dumplinglike dough to make mochi, and a vast range of sweets). Smooth short- to medium-grain rices like arborio and carnaroli are ideal for risotto. (If you're making them, don't rinse to get rid of excess starch: It's what produces that rich, creamy consistency you're after.) Bomba is a chubby, short-grain rice cultivated in Spain, best known for its starring role in paella. It's an ideal vehicle for soaking up flavorful stock, and capable of absorbing a lot of liquid without turning to mush. Sometimes called forbidden rice, slow-cooking black rice has roots in China, and turns purple as it cooks. Rarer, delicious black rice varieties come from West Africa, with a bran layer that ranges from red and purple to black. Wild rice is the long, thin, dark grain of an aquatic grass; you can cook it like pasta, in boiling, salted water, then drain it when it's cooked through. Rice can be cooked on stovetops or musical rice cookers, in pressure cookers, bamboo steamers or tightly compressed banana leaves. All of these methods give rice what it needs: heat and water. Though water ratios and cook times can be adjusted to taste, understanding these basic steps will help you cook rice perfectly every time. The foundation of successful rice is a rinse. Some cooks skip the rinse entirely, but washing dry rice gets rid of the extra starch all over the surface of its grains, which can cause an overly sticky, clumpy or mushy batch. There are many ways to go about it, but here's one: Pour the rice into a bowl, and fill it with cold water. (You can also use a strainer set inside a bowl, as above, to lift the rice up out of the starchy water.) Use your fingers to gently swirl around the grains. You'll notice the water get cloudy. Tip out all that starchy water. Rinse the rice and repeat. You'll need to do this anywhere from two to six times, depending on the type of rice and what you'll be using it for, until the water you're tipping out runs almost clear. Now the rice is ready to cook. Check the packaging on the rice you buy, as water requirements and cook times both vary according to grain type, when the rice was harvested, and whether or not it's been parboiled. For most long-grain and medium-grain rice, such as basmati and jasmine: 1 cup rice to 1⅓ cups water For most short-grain rice, such as sushi rice: 1 cup rice to 1 cup water For most brown rice: 1 cup rice to 1¾ cups water If you like firmer, drier rice, reduce the water by a few tablespoons, and pull back on the cook time by a few minutes. If you like a wetter, softer rice, increase the water by a few tablespoons. You can use these ratios to cook rice on the stovetop, the oven or pressure cooker. Our method, below, gives instruction for all three. Resting the rice for a little while is crucial. As the rice rests, covered, off the heat, its starches cool down slightly, which means the grains firm up. (If you stir the grains as soon as they're cooked, while they're still very hot and wet, they can break up and get mushy.) After 10 to 15 minutes, you can use a flexible rubber spatula to fluff the still-hot rice if you like, stirring it gently, creating some volume in the pot without squishing the rice. This is also the moment to taste, and to season with a little more salt. The rice is ready, just keep it covered until you're ready to eat. Karsten Moran for The New York Times It's easy to figure out where a batch of rice went wrong, and to adjust the next one. And if you're working on the stovetop, you're in control: You can adapt to the rice as you go along, adding a spoonful or two or water and cooking for longer if the grains seems dry when they're meant to be done, or letting excess water evaporate for a few minutes with the lid off if the bottom of the pot is sodden. The rice is squishy and clumpy. This might be from excess water in the pan (check the ratio on the grains you're cooking), but it could also be the result of skipping two crucial steps: rinsing and resting. Rinsing gets rid of the excess starch that can be responsible for overly sticky rice, and resting is important for the starchy grains, which need time to get back together and firm up after reaching such a high temperature. The rice is too wet. Some rice varieties, along with rice that's been recently harvested, require less water to cook through. You can reduce the amount of water you use the next time, but you can improvise right now, cooking it for a few extra minutes with the lid off, so as to evaporate as much water as possible. If this happens, and it seems far too wet to eat, you can always make congee. (Our leftovers section, below, can help.) The rice is scorched on the bottom. A layer of blackened, crisp grains at the bottom of your pan usually means two things: The heat is too high, or the pan's bottom is too thin. Once the water comes up to a boil, stir the rice well, put the lid on and turn the heat way down, to the lowest setting. If you've done this, and the pan is still scorching, you might need to invest in a heavier-bottomed cooking vessel. The rice is stuck and starchy on the bottom. Did you rinse? O.K. Then a bit of athletic stirring with a spatula or wooden spoon, when the rice first comes up to a boil, should help release all the grains sticking to the bottom of the pot early on. You can easily take a pot of rice in the direction of jollof rice by adding tomatoes and Scotch bonnets. Johnny Miller for The New York Times Congratulations! You've learned the foundations of successful stovetop rice. Now, you're a few easy steps away from hundreds of dishes. Replace some of the cooking water with coconut milk to make coconut rice, or add spices and quick-cooking lentils to the mix to make khichdi. Fry those raw grains first, to develop a toasted flavor, then blend them with chiles and herbs, and you've got arroz verde. Or add a purée of tomatoes and Scotch bonnets to take it in the direction of jollof rice. Play around with the stovetop cooking technique, and you can build a crisp, golden-bottom on the rice to make a tahdig. Adding mix-ins after the rice is cooked can elevate even the most humble pot of rice into the most desirable of side dishes. The best time to season rice with mix-ins is after it's cooled slightly, so you can fold it without squishing any grains, but while it's still warm and steamy. You don't really need a recipe for this, just think about a main ingredient and build around it with a supporting ingredient or two and some coordinating fresh herbs. If your main ingredients are sharp and tangy, add a glug of olive oil, if they're sweet and fatty, be generous with lemon juice or vinegar. No matter what you mix in, add main ingredients that are warm, or room-temperature, but not fridge-cold, so they can meld together nicely with the warm rice. Here are some ideas to get started: Roast cherry tomatoes with olive oil and salt, until they burst and the liquid reduces slightly, then mix into the rice with grated Pecorino, black pepper, ripped up basil leaves and a drizzle of good vinegar. Blanch fresh or frozen peas, drain and mix into the rice with chopped ham, lemon zest and plenty of spring onion. Crack open a pomegranate and get out all the seeds, mix them into the rice with roughly chopped pistachios, a glug of olive oil and fresh mint. Supreme a couple of blood oranges, chop some green olives and mix into the rice with a little thinly sliced red onion. Shred leftover roast chicken and mix into the rice along with some finely sliced green chiles and shallots, crushed toasted cumin seeds and fresh cilantro. If you end up with rice that's a little undercooked or overcooked, or just have some left over from a batch that's turned out well, you can always turn it into something else. Portion and freeze it, reheating it a minute at a time in the microwave. Or keep it in the fridge to be used as quickly possible (in less than three days). But definitely use it: Leftover rice is a gift. There are so many uses for leftover rice, which can work as both a side and main: Toss it with fresh herbs and drizzle it with yogurt sauce. Sauté it with Spam and kimchi to make fried rice. Shape it into patties and pancakes to crisp in a hot pan. Season leftover rice with spicy pork to make boudin balls. Simmer it in broth with mushrooms and nori to make a comforting soup. Make a Thai-style rice salad by spreading 2 cups of cooked rice on a plate and chilling it overnight. The next day, use your hands to coat the grains with 1 tablespoon red curry paste and 2 tablespoons rice flour. Pan-fry rice in batches until golden and crisp, then season with fish sauce and lime juice, and toss with Thai fermented pork sausage, sliced chiles, shallots, ginger, chopped peanuts and cilantro. Cook congee by adding about 4 cups stock to 1 cup cooked rice, and simmering it gently until the mixture is thick and the grains are falling apart, somewhere between soup and porridge. Adjust the texture with more stock, and season with soy sauce. Ladle into bowls with chopped scallions, a drizzle of sesame oil and crunchy fixings, such as fried onions or crushed cashew nuts. Or, try fried rice. Separate cold clumps of leftover rice with your hands and sauté it in a large, hot pan coated with canola oil. Remove from pan and sauté a few chopped vegetables, such as onion, carrots and peas until tender. Add back the rice and scramble an egg or two right into the pan. Season with soy sauce and sesame oil, and toss with chopped scallions.
