From Freezer to Instant Pot Cookbook Review
|Title:||From Freezer to Instant Pot: The Cookbook: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer|
|Author:||Bruce Weinstein and Mark Scarbrough|
|Published:||July 16, 2019, Voracious|
|No. of Pages:||192|
|Cover Price:||$18.99 Paperback, $11.99 Kindle|
Bruce Weinstein and Mark Scarbrough, the bestselling authors of The Instant Pot Bible, which should be on every cook’s bookshelf, have released a book for those of us who want to use our Instant pots for quick meals, but haven’t taken anything out of the freezer ahead of time. From Freezer to Instant Pot: The Cookbook: How to Cook No-Prep Meals in Your Instant Pot Straight from Your Freezer includes different recipes and techniques for taking frozen to cooked in small amounts of time.
Cooking from frozen has different rules, and these authors have obviously tested and re-tested recipes until they turn out correctly. Pasta is an especially tricky food to cook in the Instant Pot, and there are several good recipes that actually turn out with pasta cooked al dente. Weinstein and Scarbrough take advantage of what most of us would think are problems, like in the Tater Tot Soup, where pressure cooking breaks up the tater tots; this is an advantage in this yummy soup and the cook doesn’t have to chop or peel potatoes. They take advantage of dozens of frozen products besides meat, poultry, and fish; frozen vegetables, as well as frozen meatballs. Many recipes include frozen slabs of ground meat, and in order to cook correctly, they must be in 1 pound chunks, rather than larger.
The frozen foods are chosen carefully so that even frozen, (since frozen doesn’t bend or give) they fit in most 6-8 quart Instant Pots. While the recipes turn out well, there is a huge flaw in this book in that there are no photographs. Is it because the food turns out too ugly to photograph or is it so that the book can be sold cheaply? Even sans photos, this book is a good one, written by experienced cooks, and will be helpful to cooks everywhere.
Special thanks to NetGalley for supplying a review copy of this book.
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