Sarah Gavigan
Region: US
Tuesday 13 January 2026 15:01:00 GMT
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Deanna Marie :
My instapot does not look the same or have the same buttons 🤔
2026-01-17 00:19:09
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Namaste :
Mine is the opposite. The valve goes down when the pressure has been released.
2026-01-13 15:04:35
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@cash3939 :
I agree natural release is best🤣🤣🤣🤣
2026-01-13 23:32:07
2
LowKeys Cryptic :
it goes down when there is not pressure… the pressure pushes it up…..basic common sense
2026-03-07 22:57:02
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alwy15111 :
Do I keep the stock on the keep-warm setting while waiting for it to release?
2026-01-13 16:55:49
2
RunRabbitRun :
I appreciate all the info, I'm learning so much.🥰
2026-01-22 01:28:19
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rover_the_red :
This is off topic and something I noticed your videos don't seem to touch on much, but when do you, if ever, blanch your bones? I'm a Korean style chef and am curious. I typically roast bones as well and is my preferred method when not making a raw bone stock, but even with raw bone, I was taught to always blanch my bones. I'd love to hear your take.
2026-01-14 12:48:38
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mani :
this is so random but I love the way you speak like the cadence of your speech scratches my brain in exactly the right spot 😭 also I’ve learned quite a lot from your vids
2026-01-14 03:00:22
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Cathy :
One the valve is down not up?
2026-01-14 01:48:39
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philyazavr :
yesterday I made my first stock in pressure cooker, I wish I watched this video before because I got something similar to pytan in the end when I released steam too fast but the result is still great)
2026-01-14 11:50:18
1
Psycho Poppet :
So, because of you I’ve now made 2 chicken broths (one clear broth and one chicken and veg) thank you for making the understanding of how so easy
2026-01-14 12:04:19
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M3GZ :
Do you have videos on how you make bone broth for sipping?
2026-01-13 18:55:29
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KneesNtoes :
Where did you get your beautiful Japanese spice grinder? (I know, Japan) but where would one in North America get one? Love!
2026-01-14 00:48:34
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rokka :
Hi ma'am, is roasting the bones necessary for making paitan? I don't have an oven. I can only do stovetop. Would frying it be an alternative? Orshould i just skip it.
2026-01-14 07:11:32
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Ilane Allavena :
Hello! I was wondering how the Japanese were doing to prevent burning on their huge pots in restaurants since they're not using pressure cookers. Thanks so much ! Amazing content ☀️
2026-01-13 17:33:27
1
tmi_tuesdays :
What is the reason for a stock having an almost sour taste?
2026-01-14 01:18:06
0
nuevocomunidad :
this is the best detailed explanation. thank you no fluff 🥰🥰
2026-02-22 01:48:59
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Terlebih Kaffeine :
Hi! So if im going to have a paitan without chintan, just do the pressure 90mins and forced release correct?
2026-01-14 02:33:52
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Broth :
How do you clean scum from instant pot
2026-04-06 03:55:49
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Stolyman :
I prefer to have my stock emulsified so that all of the goodness is incorporated into the stock. I find it tastes better too, rather than having blobs of fat when done with natural release. All good though!
2026-01-14 00:32:37
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22554601xyz :
😁😁😁
2026-01-14 02:09:27
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22554601xyz :
Will show the label of the kombu that you use? I have a lot of Asian markets close to me, but they are very overwhelming. I rarely go down the aisles, but rather just shop the perimeter; produce and meat. Soooo, I need to get the kombu and I’m sure there are a gazillion. But I want to get the right one. Can you make a video the next time you got to the Asian market?
2026-01-13 16:25:11
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