Did you end up returning the Ninja? I was just looking through your channel and you are using Instant Pot in your recent videos instead of the Ninja you showed us in this video.
I am 82 yrs of age in good health considering how old I am and I have never never washed my chicken. My mother is 99 and she never washed chicken either. The temp of cooked chicken would kill anything.
I am 41. I had to convince my mom not to wash her chicken a couple of days ago. I guess old habits die hard. I told her that washing it only splashes chicken juices and blood around, it's already washed at the butcher's store, and it just needs to be dried with paper towel before frying it. It was fine, no one died because she didn't wash it. Fingers crossed she stops washing chicken. But like I said, old habits die hard lol
I don’t wash my chicken either. But one channel I watch alit swears by washing it. She’s convinced you do wash chicken with salt and 🍋 half a lemon. I do not think necessary.
It does not get rid of toxic waste from salmonella. The bacteria do not cause food poisoning, but their poop does. It doesn't matter if you kill the bacteria because their poop does not cook out.
It's about what you don't see which is salmonella and what you taste... Poop 🤢 just taste better and is safer. Doesn't matter how old you are at all... You've been consuming salmonella and chicken poop your whole life. They do not wash it for you.. it's soaked in bloody water for quite awhile. It even feels nasty when you dont wash it. I was never even told to wash it... Instinctively I washed it when I first cooked kinda how I always smell everything... I promise if you start washing it. It will smell and taste Alot better. Unless you like those flavors I guess.
Low liquid is most likely due to using air chilled chicken. The user's manual recommended half a cup water because most people do not use air chilled chicken. So next time use a cup or cup and half of water. Thank you for taking the time and putting this together. It looks amazing!!
Washing the chicken first sounds like a great way to get the raw chicken juice and potentially salmonella all over your sink, and maybe floor and counter depending how you transfer it. Washing a chicken with water is going to do nothing but potentially increase the spread of exactly what you are trying to avoid spreading..... Agree with Tried and Tested, don't wash your chicken, cook it!👍
wrong! if you want to get rid of that "old" liquid on the surface, wash it. it wont create salmonella in your kitchen. you Americans are paranoid about salmonella. it's ridiculous
I rinse raw chicken before cooking mainly to rinse away the kidneys I push out of the back right next to the spine. I don't eat kidneys, and I wouldn't want them flavoring stock that I make from chicken carcasses and pan drippings. There's a kidney on each side of the spine in a little pocket, they push out with a finger and are squishy and red. That's what I was taught to do anyway by a professional cook. I don't use steel wool, soap, a stiff brush or any of that, just cool water to get the unwanted stuff out of the body cavity. I also remove any remaining innards like digestive tract, large blood vessels and large chunks of fat. I have a 6 1/2 quart Foodi with the Smart Lid, it's really nice. I've cooked a lot of stuff in it, beef stew, a whole chicken, beef steaks, a cake, the potato wedges from their cook book are great!
@@gigihenderson8567 We use the pressure cooker, sauté, and air fry the most…. I have made yogurt but it made way too much for us. I love making pasta dishes in one pot and pressure cooking the pasta. Macaroni and cheese and spaghetti I do often. I've done the steam crisp chicken as well it was good I was a die hard at following recipes at first now I make my own I can't tell you how many videos I've watched on the ninja! It's all a matter of learning a new way of cooking
@@gigihenderson8567 After watching a lot of videos I attempted to make my own spaghetti by making my favorite sauce as I normally would and adding Canned tomatoes, tomatoe Sauce and enough beef broth to equal about 3 cups of liquid total including the tomato sauce. Seems like a lot of liquid, but it always works. Then I added the pasta on top in a hatch mark pattern and left the tomato paste on top. I did not use a jarred sauce I never do I added zucchini onions garlic and mushrooms and a form of meat either burger or sausage in my case. It seems watery but you add your pasta like a hatch mark on top, push it under the liquid and put your tomato paste in last right on top and do not stir it in till after ....and pressure cook it all… After it's done it's quite amazing. One of my favorite sites where I get my ideas from is the salted pepper. She has lots of recipes to try ... make them your own .....I did but I use her timing methods for the ninja so I know how long things cook for her lol
For a widow, this would not be practical. For a family ~ great investment. As always, you did an amazing job of demonstrating this product. Lisa, you're the bomb!! Blessings always, g.
I’m not a widow but I do live alone and I have to say the large size is fantastic for batch cooking meals. I’m a wheelchair user and have a log of trouble lifting large/heavy pans from the oven, the Ninja Foodi XL has been a game changer for me
I make soups for myself in the 8 quart. When I tried the 6 quart, I still had ingredients that I had cut up to put in the soup. Odd, I know! The 8 quart is the perfect size for two people if you make soups or if you love leftovers.
I am a widow with Rheumatoid Arthritis. This has been a life saver for me. The less I have to use my hands the better. This is a set and forget. I love coking a whole chicken and other big batch items to freeze, so on my painful days I can heat and eat without relying on processed frozen dinners.
If you use the lemon packets you lose some liquid that juice would add. At least a 1/4 cup. If it were me I would have added more water to simulate the juice you didn't get from fresh squeezed lemons.
I was truly impressed with how little juice came out of the chicken. When you ate it was it really juicy? I'm going to try this in my InstantPot Duo Crisp even though the separate fryer lid is heavy I'll deal with it LOL! Hint: Saw you did what I used to do... got your book dirty while prepping your food... in future take photos of the recipe with your tablet, set it on a stand further away from the prep area but still able to read. :D
I did an S&C chicken last night. I did use two large lemons as the recipe called for. The juiced lemons = 2/3 cup of juice plus a half cup of water. That is a big difference in the total volume of liquid.
Thanks for the vid, just got our ninja foodie and getting aquatinted with what we can do. Washing chicken is an old wives tail from back in the days before we knew much about germs (the days when people wore bird masks with incense because they thought sickness was spread by bad smells), I have no idea why it’s still a thing as we now know that washing chicken is actually worse! As long as your chicken is cooked through and isn’t already completely rotten, the cooking process will take care of any germs.
That is not a rotissery chicken. There was no rotating involved. Also, half a cup of water + the juice of 2 lemons makes for a lot more moisture than half a cup of water and some crystals.
Done the same in an air fryer with a Bluetooth thermometer, did work really well. Juicy chicken and crispy skin. One question I have is, can you manually set the temp for the probe? Cause like you, I feel like letting it rest too. And then you set it a little lower some times.
Washing meat especialy chicken is a "tradirion" from the more warmer/ creole countries. Before there were fridges. They washed it wirh vinager/lemon and salt to sanatise it. Even in the netherlands where it is relati ely cold, they stil do that. Theu refuse to eat unwashed chicken. Even on a bbq the bring there own vinager. Its deeply rooted in there culture. Washing wirh soap i never saw that. I guess that is a misunderstanding of the tradition
I'm seeing this a year later, , , but I'd like to see you make a chuck roast, a pork roast, and bread, using the proofing feature. Thanks. I really enjoyed the video.
I'm not impressed it burns the spices on top. I see it So its better not putting herbs on top of the bird but maybe ok to put in the water. I could smell my spices herbs burning so i flipped and my chicken breast side down and put it on steam first. This is my second chicken and im not impressed. I have far better results in my toaster oven and i can see the cooking process if its burning etc. I was hoping to defrost a chicken in it from frozen but you say the chicken has to be room temperature for even cooking, where bacteria has a chance to settle in. Yeh i don't like that idea at all. To each their own.
Everyone needs to check their Foodi thermometer for accuracy. The thermometer that came with my Foodi xl grill was 5 degrees off. When cooking 5 degrees is a big deal and my food was never getting done in the time stated.
The testing and findings are surprising, Lisa. I too was sceptical and am happy to be caught off guard by your success. The only prohibiting factors are cost and size for this machine. As always, your honesty and fine work really help your viewers make informed decisions. WELL DONE!
When you think about it, it's totally logical that they put the lift where they did.... because there's not the chance of your arm going in contact with the steam when you lift the lid if it had been off to the side.. I think if you're right handed, open the lid with your left hand, it would be less awkward.
are they still selling this? Their website lists all kinds of new models which doesn't have pressure cooker function. How is the size? How does this compare to Instant Pot Duo Crisp?
17 dollars for a cooked Chicken at Costco, Sobey's or any meat market that has cooked chicken's ready to go ... yep .. 17 dollars, but there is no tax on food here. . . here, in Halifax, Nova Scotia, Canada.
Proof that anyone can make a chicken in this thing without any cooking skills or understanding of seasonings. I didn't see you taste it. You said you were following the recipe then instead of salt and pepper you unloaded a bunch of stuff from your cupboard.
I have seen in several reviews how inaccurate the Ninja thermometer is: your review is no different, up to 20 degrees Fahrenheit. This would make a great difference to many dishes, most importantly beef.
What about more water to make up for lemon juice about 6 tablespoons worth or a least a 1/4 cup? When you rinse/wash chicken it spreds salmonella and Campylobacter in your sink and elsewhere according to according to food safety experts.
I'm thinking since the Chicken will go under steam first.... there will be a fair amount of moisture come from the Chicken. They inject it will fluids. Just my opinion. Oh I am 63 and have never washed my Chicken prior to cooking.
Unfortunately I didn't buy the Xl. I do have the NInja Foodie Pressure Cooker Air Fryer 6qt. A year after buying it from Costco I am still struggling to figure it out. The fry basket in this one is more of a platform. I think it is too late to return it I think so I am experimenting during this summer break of 2023. I was so glad to find your video despite the differences. It did help me understand the confusing timer function. I'm inspired to try again, Thank you.
I am going to purchase one appliance. Out of all of tgem, which would you buy after all of these models. I wanted the Instant Pot Evo, but no longer available. I need pressure cooker and a great slow cooker. A air fryer would be nice.
I have the one with two lids. I need to get one for a gift for someone but now they don’t make the one with two lids. My only concern is the cleaning of the lid on the new ninja. Is it hard to clean. I know when I make pasta in the instant pot the lid sometimes gets nasty. If it does that on the lid of this ninja how are you going to clean that mess? Mine with two lids is like the instant pot and I just wash it. That one is attached permanently to the pot.
I think you made the best video for this machine among all that's showing up. Clear, good video and sound quality, concise. Just ordered mine after watching your videos. Please make more recipes with this great machine. Thank you for all the info and opinions.
I just bought the similar model without the thermostat... the OL501, because I've seen so many videos and comments how inaccurate that built in thermometer is.. usually overcooks food past the temperature that it's set for..
Brilliant video presentation. Advice in UK is definitely not to wash your chicken as you risk contaminating your whole sink area etc. No need. Just cook the thing to the right temperature, that kills everything bad.
Great video...I subscribed...question...Chinese duck recipes often call for steaming the duck first...does Ninja have a steamcrisp recipe for duck? If not would you be interested in creating one and sharing it with us??? Please!!! Thanks...
I'm surprised. I waffles between this and the insta pot at the same price (this was on sale yesterday big time on QVC) and wonder if I should have gotten this. Didn't because I had standalone air fryer already and U don't like the ceramic pot. Had they used stainless steel it would have win it for me. The stuff I cook tends to need browning and nonstick doesn't do the trick the same. That said, this is nice and part ofc me may buy it if it is ever on sale again so guess I might have two for meal prep days, but probably not. Glad you like it though and the for sharing!
I'm concerned that the chicken was cooked to 180+ degrees and we didn't actually see her taste the final product. Wouldn't it be super dry and overcooked? There didn't seem to be a feature to control the EXACT temperature. I'm very unsure about investing in a product if we're locked into presets that will overcook my food. 😒
Well the preset she did was for around 170 in the thickest part. It keeps going after it reaches that temp as meat does for a bit. Obviously the less thick parts would be even hotter then that. She could just lower the preset or lowered the temperature or used manual mode and picked the temp she wanted exactly.
Are you happy/satisfied with this ninja foodi? Hi, I purchased this a few months ago mainly for the pressure cooking setting. I tried the pressure setting a few times and always gets the "no pressure" message. I add more liquid, and it still happens. So freaking frustrating!! I bought this to speed up the process and end up spending much more time trying over and over and end up cooking on the stove top. I'm about to throw this shit away. Why do you think this keeps happening. I usually have let's say: 1/4 to 1/3 with solids (meat, chicken, rice etc) the the rest liquid. Never more than 1/ 2 to 2/3 full total.. I'm I doing something wrong or is my machine defective. Or am I just stupid?
Make sure the seal is seated properly in the lid, fully in the wire frame. Also make sure the valve is in the "sealed" position. Lastly, make sure nothing is blocking the seal from being airtight.
Thank you for your video. About the chicken, it looks great but it doesn't appear to be tender enough for my liking. If I got to fight the joints, it probably hasn't cooked long enough. I think you followed the instructions perfectly, but I probably would've let it cook longer. Thanks again and take care.
I have had a similar unit for years. It became too large as an empty nester. I love this unit best because it has the yogurt setting and it works fantastic.
Did you end up returning the Ninja? I was just looking through your channel and you are using Instant Pot in your recent videos instead of the Ninja you showed us in this video.
Juice if 2 lemons makes more liquid so more water was needed to make lemon juice.
I am 82 yrs of age in good health considering how old I am and I have never never washed my chicken. My mother is 99 and she never washed chicken either. The temp of cooked chicken would kill anything.
I am 41. I had to convince my mom not to wash her chicken a couple of days ago. I guess old habits die hard. I told her that washing it only splashes chicken juices and blood around, it's already washed at the butcher's store, and it just needs to be dried with paper towel before frying it. It was fine, no one died because she didn't wash it. Fingers crossed she stops washing chicken. But like I said, old habits die hard lol
I don’t wash my chicken either. But one channel I watch alit swears by washing it. She’s convinced you do wash chicken with salt and 🍋 half a lemon. I do not think necessary.
It does not get rid of toxic waste from salmonella. The bacteria do not cause food poisoning, but their poop does. It doesn't matter if you kill the bacteria because their poop does not cook out.
🤢
It's about what you don't see which is salmonella and what you taste... Poop 🤢 just taste better and is safer. Doesn't matter how old you are at all... You've been consuming salmonella and chicken poop your whole life. They do not wash it for you.. it's soaked in bloody water for quite awhile. It even feels nasty when you dont wash it. I was never even told to wash it... Instinctively I washed it when I first cooked kinda how I always smell everything... I promise if you start washing it. It will smell and taste Alot better. Unless you like those flavors I guess.
Thanks for this video, the only thing I need to know is how long it took to cook?
How long did it take?
Low liquid is most likely due to using air chilled chicken. The user's manual recommended half a cup water because most people do not use air chilled chicken. So next time use a cup or cup and half of water.
Thank you for taking the time and putting this together. It looks amazing!!
Washing the chicken first sounds like a great way to get the raw chicken juice and potentially salmonella all over your sink, and maybe floor and counter depending how you transfer it. Washing a chicken with water is going to do nothing but potentially increase the spread of exactly what you are trying to avoid spreading.....
Agree with Tried and Tested, don't wash your chicken, cook it!👍
wrong! if you want to get rid of that "old" liquid on the surface, wash it. it wont create salmonella in your kitchen.
you Americans are paranoid about salmonella.
it's ridiculous
Yup I never wash my chicken any more after I had salmonella. It was an experience I'd like to never repeat!
How long did it take after the preheat of 15 minutes ?
I rinse raw chicken before cooking mainly to rinse away the kidneys I push out of the back right next to the spine. I don't eat kidneys, and I wouldn't want them flavoring stock that I make from chicken carcasses and pan drippings. There's a kidney on each side of the spine in a little pocket, they push out with a finger and are squishy and red. That's what I was taught to do anyway by a professional cook. I don't use steel wool, soap, a stiff brush or any of that, just cool water to get the unwanted stuff out of the body cavity. I also remove any remaining innards like digestive tract, large blood vessels and large chunks of fat. I have a 6 1/2 quart Foodi with the Smart Lid, it's really nice. I've cooked a lot of stuff in it, beef stew, a whole chicken, beef steaks, a cake, the potato wedges from their cook book are great!
I still love mine! I've made so much we use it daily! Had it since April and now I am a pro
So since you have experience, what would be a good recipe to demonstrate more of the capabilities?
@@gigihenderson8567 We use the pressure cooker, sauté, and air fry the most…. I have made yogurt but it made way too much for us. I love making pasta dishes in one pot and pressure cooking the pasta. Macaroni and cheese and spaghetti I do often. I've done the steam crisp chicken as well it was good I was a die hard at following recipes at first now I make my own I can't tell you how many videos I've watched on the ninja! It's all a matter of learning a new way of cooking
@@gigihenderson8567 After watching a lot of videos I attempted to make my own spaghetti by making my favorite sauce as I normally would and adding Canned tomatoes, tomatoe Sauce and enough beef broth to equal about 3 cups of liquid total including the tomato sauce. Seems like a lot of liquid, but it always works. Then I added the pasta on top in a hatch mark pattern and left the tomato paste on top. I did not use a jarred sauce I never do I added zucchini onions garlic and mushrooms and a form of meat either burger or sausage in my case. It seems watery but you add your pasta like a hatch mark on top, push it under the liquid and put your tomato paste in last right on top and do not stir it in till after ....and pressure cook it all… After it's done it's quite amazing. One of my favorite sites where I get my ideas from is the salted pepper. She has lots of recipes to try ... make them your own .....I did but I use her timing methods for the ninja so I know how long things cook for her lol
i like your videos... you are pretty terrific..
For a widow, this would not be practical. For a family ~ great investment. As always, you did an amazing job of demonstrating this product. Lisa, you're the bomb!! Blessings always, g.
I’m not a widow but I do live alone and I have to say the large size is fantastic for batch cooking meals. I’m a wheelchair user and have a log of trouble lifting large/heavy pans from the oven, the Ninja Foodi XL has been a game changer for me
I make soups for myself in the 8 quart. When I tried the 6 quart, I still had ingredients that I had cut up to put in the soup. Odd, I know! The 8 quart is the perfect size for two people if you make soups or if you love leftovers.
I’m a single person household and while I do have the older model, it is still amazing as I simply portion and freeze what I can.
I am a widow with Rheumatoid Arthritis. This has been a life saver for me. The less I have to use my hands the better. This is a set and forget. I love coking a whole chicken and other big batch items to freeze, so on my painful days I can heat and eat without relying on processed frozen dinners.
If you use the lemon packets you lose some liquid that juice would add. At least a 1/4 cup. If it were me I would have added more water to simulate the juice you didn't get from fresh squeezed lemons.
My two squeezed lemons = 2/3 cup.
good tip.
Did it took only 20 minutes??? 8:56
I was truly impressed with how little juice came out of the chicken. When you ate it was it really juicy? I'm going to try this in my InstantPot Duo Crisp even though the separate fryer lid is heavy I'll deal with it LOL! Hint: Saw you did what I used to do... got your book dirty while prepping your food... in future take photos of the recipe with your tablet, set it on a stand further away from the prep area but still able to read. :D
Wait, you did all that and didn't taste it on camera?
$4.99 Chicken is now $8.99
you need the volume of liquid from the lemons but you use dried lemons so the volume of liquid won't be enough
I did an S&C chicken last night. I did use two large lemons as the recipe called for. The juiced lemons = 2/3 cup of juice plus a half cup of water. That is a big difference in the total volume of liquid.
Burned myself with this because juste like you, I go to the side to lift the lid rather than the front handle. 😅
Thanks for the vid, just got our ninja foodie and getting aquatinted with what we can do.
Washing chicken is an old wives tail from back in the days before we knew much about germs (the days when people wore bird masks with incense because they thought sickness was spread by bad smells), I have no idea why it’s still a thing as we now know that washing chicken is actually worse! As long as your chicken is cooked through and isn’t already completely rotten, the cooking process will take care of any germs.
That is not a rotissery chicken. There was no rotating involved. Also, half a cup of water + the juice of 2 lemons makes for a lot more moisture than half a cup of water and some crystals.
Done the same in an air fryer with a Bluetooth thermometer, did work really well. Juicy chicken and crispy skin. One question I have is, can you manually set the temp for the probe? Cause like you, I feel like letting it rest too. And then you set it a little lower some times.
How about fruit dehydrating, a layered meal (pasta, veg, protein). Maybe something baked, bread/rolls.
Washing meat especialy chicken is a "tradirion" from the more warmer/ creole countries. Before there were fridges. They washed it wirh vinager/lemon and salt to sanatise it. Even in the netherlands where it is relati ely cold, they stil do that. Theu refuse to eat unwashed chicken. Even on a bbq the bring there own vinager. Its deeply rooted in there culture.
Washing wirh soap i never saw that. I guess that is a misunderstanding of the tradition
She gave the chicken nipples!
How do you keep your knives so sharp? Love all the information you give us.
You can buy a sharpener. I recommend a manual block over an electric sharpener as your knives will last a crap ton longer that way 😁
Taste it already
Please, gigantic appliance, you're so petite it looks like a normal size appliance!
I'm seeing this a year later, , , but I'd like to see you make a chuck roast, a pork roast, and bread, using the proofing feature. Thanks. I really enjoyed the video.
I'm not impressed it burns the spices on top. I see it So its better not putting herbs on top of the bird but maybe ok to put in the water. I could smell my spices herbs burning so i flipped and my chicken breast side down and put it on steam first. This is my second chicken and im not impressed. I have far better results in my toaster oven and i can see the cooking process if its burning etc. I was hoping to defrost a chicken in it from frozen but you say the chicken has to be room temperature for even cooking, where bacteria has a chance to settle in. Yeh i don't like that idea at all. To each their own.
Organic? Was the chicken raised under moonlight? 🤣
Everyone needs to check their Foodi thermometer for accuracy. The thermometer that came with my Foodi xl grill was 5 degrees off. When cooking 5 degrees is a big deal and my food was never getting done in the time stated.
The testing and findings are surprising, Lisa. I too was sceptical and am happy to be caught off guard by your success. The only prohibiting factors are cost and size for this machine. As always, your honesty and fine work really help your viewers make informed decisions. WELL DONE!
When you think about it, it's totally logical that they put the lift where they did.... because there's not the chance of your arm going in contact with the steam when you lift the lid if it had been off to the side.. I think if you're right handed, open the lid with your left hand, it would be less awkward.
if you ever see inside the processing plants for any meats, you will definitely wash your meats, that said great video
I dont have the thermometor model so about how long was the time and temp you cooked at, thanks
In this model, what is the minimum amount of water for high pressure?
Are living under a fly path or was the the device.
try making pizza i order one 9/25/23 mine showed up
Please show us more of what you can do with this machine.
Just bought a foodie, and now I'm binging on your videos to get up to speed. Great information - thank you!
are they still selling this? Their website lists all kinds of new models which doesn't have pressure cooker function. How is the size? How does this compare to Instant Pot Duo Crisp?
I’d like my chicken to taste like chicken
I just bought one a month ago for about 120.
Thermameter cooked as well
Sending hubby to buy me the 8 qt 14-1
NEVER wash chicken
You are so beautiful ❤
Please make more recipes! I’m getting one for Christmas.
17 dollars for a cooked Chicken at Costco, Sobey's or any meat market that has cooked chicken's ready to go ... yep .. 17 dollars, but there is no tax on food here. . . here, in Halifax, Nova Scotia, Canada.
Upgrade to Goldlion Stainless Steel Inner Pot for Ninja Foodi 8 quart. You wont be disappointed!!!!
Proof that anyone can make a chicken in this thing without any cooking skills or understanding of seasonings. I didn't see you taste it. You said you were following the recipe then instead of salt and pepper you unloaded a bunch of stuff from your cupboard.
I have seen in several reviews how inaccurate the Ninja thermometer is: your review is no different, up to 20 degrees Fahrenheit. This would make a great difference to many dishes, most importantly beef.
What about more water to make up for lemon juice about 6 tablespoons worth or a least a 1/4 cup? When you rinse/wash chicken it spreds salmonella and Campylobacter in your sink and elsewhere according to according to food safety experts.
I'm thinking since the Chicken will go under steam first.... there will be a fair amount of moisture come from the Chicken. They inject it will fluids.
Just my opinion.
Oh I am 63 and have never washed my Chicken prior to cooking.
Unfortunately I didn't buy the Xl. I do have the NInja Foodie Pressure Cooker Air Fryer 6qt. A year after buying it from Costco I am still struggling to figure it out. The fry basket in this one is more of a platform. I think it is too late to return it I think so I am experimenting during this summer break of 2023. I was so glad to find your video despite the differences. It did help me understand the confusing timer function. I'm inspired to try again, Thank you.
Hi! Instant Pot UltimateLid or Ninja Foody ? What to buy?🙏
Hello did you tried to do chips yet?if yes then Was there very hard ? Like a wood or was they quite good ?thank you
People who complain about not washing chicken or meat before cooking have never heard of pasteurization. It called ignorance and a lack of education.
I am going to purchase one appliance. Out of all of tgem, which would you buy after all of these models. I wanted the Instant Pot Evo, but no longer available. I need pressure cooker and a great slow cooker. A air fryer would be nice.
Did she taste it?
Looks like Instant pot needs to stop resting on its laurels and start making some advancements. I have a kitchen full of Instant devices!
I’m dons 2 chickens tomorrow for transiting thanksgiving
I have the one with two lids. I need to get one for a gift for someone but now they don’t make the one with two lids. My only concern is the cleaning of the lid on the new ninja. Is it hard to clean. I know when I make pasta in the instant pot the lid sometimes gets nasty. If it does that on the lid of this ninja how are you going to clean that mess? Mine with two lids is like the instant pot and I just wash it. That one is attached permanently to the pot.
What I'm worried is how noisy is the Ninja Foodi! I'm watching videos to see what to buy, but the noise it does worries me!
I think you made the best video for this machine among all that's showing up. Clear, good video and sound quality, concise. Just ordered mine after watching your videos. Please make more recipes with this great machine. Thank you for all the info and opinions.
I just bought the similar model without the thermostat... the OL501, because I've seen so many videos and comments how inaccurate that built in thermometer is.. usually overcooks food past the temperature that it's set for..
Brilliant video presentation. Advice in UK is definitely not to wash your chicken as you risk contaminating your whole sink area etc. No need. Just cook the thing to the right temperature, that kills everything bad.
Great video...I subscribed...question...Chinese duck recipes often call for steaming the duck first...does Ninja have a steamcrisp recipe for duck? If not would you be interested in creating one and sharing it with us??? Please!!! Thanks...
The reason the lifting handle is on the side is to keep your hand away from steam when you open it - makes sense no?
Wish I could have seen exactly when you bit it and tasted it.
How long did it take to cook? Can you cook a Prime Rib pls?
shouldn't you add a bit more water since that's powdered lemon 🤔
So between the instant pot and ninja, which one do u prefer??
Do you have a link to the True Lemon packets?
I'm surprised. I waffles between this and the insta pot at the same price (this was on sale yesterday big time on QVC) and wonder if I should have gotten this. Didn't because I had standalone air fryer already and U don't like the ceramic pot. Had they used stainless steel it would have win it for me.
The stuff I cook tends to need browning and nonstick doesn't do the trick the same. That said, this is nice and part ofc me may buy it if it is ever on sale again so guess I might have two for meal prep days, but probably not. Glad you like it though and the for sharing!
So for a pressure cooker virgin with a family of 5, do you recommend this or Instant Pot?
I'm concerned that the chicken was cooked to 180+ degrees and we didn't actually see her taste the final product. Wouldn't it be super dry and overcooked? There didn't seem to be a feature to control the EXACT temperature. I'm very unsure about investing in a product if we're locked into presets that will overcook my food. 😒
Well the preset she did was for around 170 in the thickest part. It keeps going after it reaches that temp as meat does for a bit. Obviously the less thick parts would be even hotter then that. She could just lower the preset or lowered the temperature or used manual mode and picked the temp she wanted exactly.
The 6 litre pot doesn't have the thermometer. Also don't forget to extract the oysters at the bottom of the carcass.
chicken washing is a black culture thing.
I would be biting into it right after cutting it!
Best cooking programme that I have seen. Thank you.will be cooking a chicken in my ninja foodie,
Are you happy/satisfied with this ninja foodi?
Hi, I purchased this a few months ago mainly for the pressure cooking setting. I tried the pressure setting a few times and always gets the "no pressure" message. I add more liquid, and it still happens. So freaking frustrating!! I bought this to speed up the process and end up spending much more time trying over and over and end up cooking on the stove top. I'm about to throw this shit away. Why do you think this keeps happening. I usually have let's say: 1/4 to 1/3 with solids (meat, chicken, rice etc) the the rest liquid. Never more than 1/ 2 to 2/3 full total.. I'm I doing something wrong or is my machine defective. Or am I just stupid?
Make sure the seal is seated properly in the lid, fully in the wire frame. Also make sure the valve is in the "sealed" position. Lastly, make sure nothing is blocking the seal from being airtight.
Fully on, not in the wire frame.
Not enough garlic powder
Are those Ninja knives also?
If you had to pick, which would you choose? Instant pot Ultra or Duo Evo Plus.
i use my foodi for my chicken. It comes out great
Just got my foodi delivered today and this is the first thing I'm going to try tonight. It looks AMAZING!
Mine not come with thermometer.
I loved your show as you slowed down and explained the Ninja Foodie. I have 4 foodies and plan on giving them to my daughter.
Deberían de traducirlo en español plis
Please make yogurt
As a new Instant Pot owner I'm loving your channel. Just wondered how long it took to cook the chicken, can't remember you saying. Thanks.
It cooks to temperature with the probe. There is no cooking time.
Got one. Knew you would be impressed:)
Great demonstration. I like my instant pot.
For a Young Woman, You Clearly Know Your stuff about Cooking.
yes its a disgrace that not more young woman's know there duty :)
Thank you for your video. About the chicken, it looks great but it doesn't appear to be tender enough for my liking. If I got to fight the joints, it probably hasn't cooked long enough. I think you followed the instructions perfectly, but I probably would've let it cook longer. Thanks again and take care.
WOW thank you
Wow
I have had a similar unit for years. It became too large as an empty nester. I love this unit best because it has the yogurt setting and it works fantastic.
air chilled chicken is the way to go, most chicken is soaked in chlorine, which is why people “wash “ their chicken