What is this magic?
New Wave’s 5 in 1 Multi Cooker is the thing you didn’t even know you needed until you have it. It’s a slow cooker, pressure cooker, electric pot, soup cooker and steamer all in one. The pressure cooking function allows food to cook incredibly fast (think 10 minutes) where the only time-consuming part is the prep time. It also reduces the amount you have to clean up as you can cook everything in one pot and saves you money in not using as much electricity. Amazing right?
How the New Wave Multicooker works?
The multicooker itself is a very solid appliance with a stainless-steel exterior and ceramic interior. The multicooker has a safety lock where you are not able to open the lid once it starts building up pressure in the multicooker. The pressure limiting valve allows you to change from an airtight setting to an exhaust setting. It’s easy to rotate where I poke it with a wooden spoon to change it to an exhaust setting (lots of steam and a little spray occurs when you do this so be careful). It also comes with a super sturdy pot that has a thick base that allows even heating of the food and retains the heat in the pot.
Pressure cookers have been something I’ve been completely fascinated by in the past but I never took the plunge to purchase one. So how does it work? Steam is generated by the liquid in the pot which causes pressure to build up in the pressure cooker. This higher pressure means a higher boiling point of water and thus we can cook the food at higher temperatures. Faster temperature means food cooks faster! But it’s not just that food cooks faster, flavours intermingle with each other and there is a greater depth of tastes to the dish you cook. Between a slow cooker and a pressure cooker, pressure cooker’s create more tender meats which just falls apart and flavours come out more intense. It also cooks things to be less watery than a slow cooker (definitely a plus as I always have to add cornflour in stews afterwards).
What I am most amazed about is that one pot meals are doable. There is a browning function where you can sauté your veggies and brown your meats before using the pressure cooker or slow cooker function. The cherry on top of all this is that if your dish turns out a bit too watery after pressure cooking or slow cooking, you can just switch it to the brown function to reduce it.
Saving Time using the Pressure Cooker
The only things that you need to be aware of is that you can’t add new ingredients once you start pressure cooking. It locks the lid and the pot is airtight as you build pressure in there. So for those cooks that like to taste and adjust as you go along, be ready to chuck everything in and let it be. We also pop the multicooker on top of the stove top so when we vent it, the steam flow through the stove’s vent. The trouble is that it’s a very tall pot so you can’t see too well inside to monitor the progress of your food when browning.
I am still in awe how fast a pressure cooker works where 30 minutes to one hour meals (including prep) are completely possible. Chicken cooks in 10 minutes and lamb stews take about 30 minutes. I can see this being used to meal prep on Sunday when you are just trying to pump out your meals for the whole week. Even cooking after work will be less of a chore if you have this around where you’ll just potter around the kitchen for an hour. This is something I will be using weekly as it saves so much time and electricity.
Is this what love feels like? It’s pretty damn close to be honest.
To purchase your New Wave Multi Cooker now, click here.
About the Author:
Berny is a giant sweet tooth at heart where her love for beautiful desserts and photography collided together to create I Only Eat Desserts. It is a place where she shares the desserts she bakes but be warned, she does have a slight obsession with all things matcha and peanut butter.
You can follow Berny at www.ionlyeatdesserts.com.
