This is a review based on my recent purchase of Midea Pressure Cooker. A similar review is also posted on BestBuy.com (4-star review).
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| My golden pot. No, it's not made of gold. |
Before I bought this pressure cooker, I had a quick search online. I didn't see any negative review about it, although there isn't many. The price was so good and I took the chance. I didn't regret buying it because I've been using it twice a day during my first week of "trial".
I have tried every setting on this pressure cooker. My favorite is the Soup setting. The pressure builds up and the time starts to ticking. There is an internal weight measuring device to know how long it will need to cook. This 10-cup capacity for rice cooking is huge. So, I don't plan to replace my current 4-cup rice cooker. The rice came out really airy but needs to be consumed within a day. The rice quality degrades after being refrigerated after 2 days.
Below is my breakdown on each setting:
- Brown Rice - 18 minutes to start with 3 cups of rice
- Steam - default at 30 minutes, can be set at 1 to 60 minutes
- Soup - 20 to 45 minutes
- Slow Cook - 8 hours and can't adjust. Not sure if it's defective
- Beans - 30 to 60 minutes
After my first week of trial, I began to find Midea products online. It's a popular brand for kitchen appliances in Hong Kong. I also read the blog about their pressure cookers as well as learned some history and tricks in cooking certain type of food.
My only pet peeve was the instructional manual being highly inefficient and translated badly. There isn't any real recipe on there, only how to get started. I was overwhelmed with warning phrases. Yes. It's really dangerous if you don't obey. But it's far safer than the stove top pressure cooker. I'd rather unplug the cooker to release the pressure than using the lever.
Here are some of my recipes -
http://loucancook.blogspot.com/search/label/Midea%20Pressure%20Cooker
