[james4beach]

to get the best bone broth, you need to cook the crap out of it. I take the same rotisserie chicken, debone the whole thing And throw it in my freezer until I have two or three carcusses or when I run out of freezer space.

How long can these be kept the freezer? Using your idea, I started accumulating bones in a container in my freezer (around -15 C).

What do you think, maybe a couple weeks before it should be cooked into a bone broth?

 

[Plugging Along]

How long can these be kept the freezer? Using your idea, I started accumulating bones in a container in my freezer (around -15 C).

What do you think, maybe a couple weeks before it should be cooked into a bone broth?

in my deep freeze I have some in for over a year. In my upstairs freezer, a couple months is totally fine. It will be pressure cooked to death so there won’t be any safety issues.

 

[Money172375]

Company behind Instant Pot, founded in Canada, files for bankruptcy - National | Globalnews.ca

The company behind the Instant Pot is filing for Chapter 11 bankruptcy as the craze over its kitchen contraption appears to have fizzled.

globalnews.ca

 

[MrMatt]

Company behind Instant Pot, founded in Canada, files for bankruptcy - National | Globalnews.ca

The company behind the Instant Pot is filing for Chapter 11 bankruptcy as the craze over its kitchen contraption appears to have fizzled.

globalnews.ca

I have multiple pressure cookers.
I quite like my instapot

I think the problem here was bad management, too much debt.

 

[m3s]

They didn't plan enough obsolescence like all the other companies do.

I have several and they all work perfectly. Why would I need to buy another? Nothing breaks so I never need expensive parts.

Maybe they needed a subscription model to unlock each "mode"

 

[peterk]

I pretty much just use mine for soup, but love it for that. How's you bone collection coming along James? My chicken is up, but beef is way down - Inflation 😝

I guess developing an improved product, making it reliable and long lasting, helping millions of consumers improve their lives at a low cost, paying hundreds of employees salaries for many years, and making the founders and upper management millions as a reward for their good work at rolling out a new product --- now constitutes a "failure" of a company in this day and age.

'merica

 

[m3s]

I pretty much just use mine for soup, but love it for that.

Mostly I use it for side dishes now. Steaming veggies, rice etc. Stovetop rice is annoying to get right everyday but instant pot rice is super convenient.

In the winter I use it daily for steel cut oats in the morning - start it before shower and it's ready for breakfast. I also use it for boiling eggs etc but that's just because I have it.

 

[andrewf]

I think they may have grown a bit too aggressively and extended into other categories. Would not be surprised to see the brand acquired by another appliance maker.

 

[MrMatt]

They didn't plan enough obsolescence like all the other companies do.

I have several and they all work perfectly. Why would I need to buy another? Nothing breaks so I never need expensive parts.

Maybe they needed a subscription model to unlock each "mode"

The thing is if they kept themselves from getting massively in debt, the instapot division could have simply scaled back, sold a lower volume of replacement cookers (they will wear out or require replacements) and be a boring money making machine.

So what they sold tens of millions and made a fortune.
Now they have a valuable brand and can sell a few million a year while they wait for the next great idea.

Not a bad business to be in.

 

[m3s]

They do sell a lot of expensive accessories too.

I've replaced the lid seal from time to time and found the aftermarket chinese seal was not as good fitament as original.

I think I picked up some InstaPot accessories set at Costco on sale at some point.

 

[cloudcloud]

Mine still works after 11 years. Bought in 2012. There's one thing that can be damaged: the power cord from plugging and unplugging. When I see it started to crack, I connected it to a power bar and push the power button instead. It should last forever like the fridge and freezer. Lasting forever it's not the reason for Instant Brands to go bankrupt. It's greed. Whirlpool is still alive and profitable.

 

[peterk]

Just IP'd 3 whole chicken carcasses - 2 frozen, 1 fresh - to make ~4 litres of soup.

I'm trying out the lid in the dishwasher tonight, first time, hopefully it won't wreck it - internet says it won't. The chicken smell was becoming excessive from only hand washing with a brush each time.

 

[Plugging Along]

Just IP'd 3 whole chicken carcasses - 2 frozen, 1 fresh - to make ~4 litres of soup.

I'm trying out the lid in the dishwasher tonight, first time, hopefully it won't wreck it - internet says it won't. The chicken smell was becoming excessive from only hand washing with a brush each time.

is your broth very concentrated. I usually get just over 2 litres broth with 3 carcusses

if you put it in your dish washer, take out the ring and put that on the top, the lid on the bottom rack with out the ring cleans well.

 

[peterk]

Let me check runs to fridge

Well I actually just got 3.6L from 3 chickens - I use my standard rubbermaid container as measuring cup, because that's where the broth is going after - 1.2L/chicken.

2.5h on the IP for chicken broth - I'm sure it could be less, but I'm a scrooge I guess and want it all out of that chicken!

With this recipe my soup became "goupy" in the fridge, not a firm set block of jello, but not freely flowing either.

I think my broth has been slightly more gelatinous following the same recipe using 1 or 2 chickens in the past (though still not firm jello). 3 chickens is new territory for me.

I've made it stronger before and a harder jell. I'm not sure if I noticed a taste difference when used. The main factor for flavorfulness when using it in soups seems to be how much salt is added to bring out the chicken flavor.

Maybe I'll try it stronger next time to remind myself. Though with 3 little ones now (T-10 minutes of free time this morning!!) keeping scientific track of my frozen broth containers for months on end for recipe variation seems like an item that might slip off the to-do list.

 

[Plugging Along]

Let me check runs to fridge

Well I actually just got 3.6L from 3 chickens - I use my standard rubbermaid container as measuring cup, because that's where the broth is going after - 1.2L/chicken.

2.5h on the IP for chicken broth - I'm sure it could be less, but I'm a scrooge I guess and want it all out of that chicken!

With this recipe my soup became "goupy" in the fridge, not a firm set block of jello, but not freely flowing either.

I think my broth has been slightly more gelatinous following the same recipe using 1 or 2 chickens in the past (though still not firm jello). 3 chickens is new territory for me.

I've made it stronger before and a harder jell. I'm not sure if I noticed a taste difference when used. The main factor for flavorfulness when using it in soups seems to be how much salt is added to bring out the chicken flavor.

Maybe I'll try it stronger next time to remind myself. Though with 3 little ones now (T-10 minutes of free time this morning!!) keeping scientific track of my frozen broth containers for months on end for recipe variation seems like an item that might slip off the to-do list.

Thanks for the describing the ‘goupy’ consistancy. That’s what I was hoping for. The more solid the broth, the more nutrient and collagen it has which is what I am going for. I always put the min amount of liquid to get the more jello like, but was curious if it made that much of a difference in goupiness. Thanks again for adding to my ’scientific’ process

 

[Rusty O'Toole]

To get back to the subject of soup. You know those short green leaves on the outside of a cauliflower? Don't throw them away, chop them up and use them in soup. They have a delicate sweet flavor unlike anything else. They make a great addition to vegetable or chicken soup.

 

[james4beach]

I think they may have grown a bit too aggressively and extended into other categories. Would not be surprised to see the brand acquired by another appliance maker.

This news article says that high debt loads sunk them. Why did they have so much debt? Maybe they became irresponsible with their debt approach during the low interest rate party.

It's really a shame. The IP is an excellent product and I've been using mine pretty routinely for 5 years. I hope it will still be possible to find accessories.

I was going to post this in the frugal meals thread, but I recently made a fish soup. My local store sometimes sells trimmings from fresh fish (very cheap) and I scored a $3 package, 1 lb of fresh salmon trimmings. Just as good as fresh salmon steaks, but odd pieces and trimmings. I put all of them into the IP along with herbs and spices. Then I just blasted the whole thing for a couple minutes. Finished with some lime juice ... it turned into an excellent soup.

If I do this again I would either add potatoes, or use leftover rice. I think it would work nicely to add the leftover rice into the soup, once it's cooked.