The girls and I went to Ayala Vertis North so our grocery shopping would be a little different. We did this late in the afternoon since the girls had their mock entrance exam the entire morning while I grilled herbed pork steak outside the apartment.

We dropped by KitchenAid to check out Instant Pot so I can see for myself how big it is. It is selling for around PHP 7,000 (the 7-in-1, 6 quart variant). I was tempted to buy this after doing the grocery shopping but I checked the prices first on Lazada.

Lo and behold! It’s 1k cheaper on Lazada and it comes with a free ceramic inner pot for slow cooking.

I pulled the trigger when I got home and paid for the reservation. It is done.

I primarily wanted this for making yogurt. My girls consume a lot of Greek yogurt, or any type of yogurt for that matter, so it turns out it’s more expensive than eating ice cream.

The pressure cooker and slow cooker functions are just bonuses for me since I already own a Crockpot (which is on its last legs). Let’s see how I can make beef pho soup and tonkotsu ramen broth with this. The classic Japanese tonkotsu requires more than 12 hours of slow cooking pig trotters and chicken carcass so that the collagen will be drawn out.

Ever since I read that article from Serious Eats, the slow-cooked tonkotsu broth never went out of my mind. I said to myself, one day I will just devote an entire 24 hours just making ramen broth. That’s a mark of a serious home cook 😂

The thought of making tonkotsu broth in an Instant pot and/or Crockpot made me crave for ramen so Twin A and I had ramen while Twin A had some rice meal set.

Once I learn how to make the right tonkotsu broth (kinda like what Ramen Nagi serves), I don’t think I will tolerate anymore the flavored water excuse of a ramen some shops offer.

In a totally unrelated development/event…