151–160 of 311 posts
From Wikipedia:
'The functions can be accessed simultaneously to provide what the manufacturer calls "12 functions": steaming, emulsifying, blending, precise heating, mixing, milling, whipping, kneading, chopping, weighing, grinding and stirring. Several of these differ only by the speed of the motor.'
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> just as the pressure cooker started to go from "geek" to "mainstream" in its adoption curve. It's really really weird to read that, in europe pressure cookers have been mainstays of most every kitchen for decades, especially after SEB's "super cocotte" (released in '53, they'd sold 10 million by '69).
Pressure cookers used to be a mainstay in the US as well, but fell out of fashion and are now coming back. I'm not sure pressure cookers are that popular in Europe either at the moment.
They're as popular as ever, they're not trendy but it's something you normally get once you're beyond a pair of pans and pots, the smaller models (4~5L) may even replace/obviate a large pot.
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I bought a sous vide set up a couple of years ago and I've been very underwhelmed with it. Are there any recipes that you think are especially good? I think my favorite is probably turkey breast just because it doesn't get dry. Everything else I've made in it (mostly different meats) has been okay, but nothing special. My family and I generally prefer things cooked on our grill.
I have to admit that I don't like the texture of poultry breast meat done sous vide. Maybe I should experiment with not vacuum sealing it (just leave it with minimal air). But if you have an instant read thermometer (or a stick-in-and-wires-out continuous monitoring kind), the key is temperature. Just use a low oven (225 say) and pull it out when its ~135-140. My favourite thing to sous vide is steaks, which I finish…
Have had one since Black Friday. I feel generally competent in the kitchen to the point where assembling a nice meal (dare I say gourmet?) from scratch without a recipe is relatively easy for me. That said, I've found the Instant Pot to have a steep learning curve. For starters, you can't easily check on the food while it cooks, so if you are experimenting with large batch sizes and timing you are kind of gambling an…
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Okay I have a question here, because I own an instant pot and I don't know if I'm understanding pressure cooking correctly or if I'm doing something wrong. When you say you pressure cook a chicken in 7 minutes, it's 10-15 minutes for the heat and pressure to buildup, plus 7 minutes once pressure is at max, then 1-2 minutes to release the vapor (or wait 20-30 minutes until the pressure subsidies by itself). Am I corre…
Yes, but people tend to exclude that since you're not watching the pot.
It's strange. I was in the market for a pressure cooker that could double as a slow cooker, and saw the recommendation for Instant Pot over and over. I eventually went with a Power brand pressure cooker (it was pretty much the same price at Costco, and I've had much better luck with Costco's warranties than Amazon's), which as best I can figure looks nearly identical, has the exact same functionality sans maybe a yog…
Also, the fact that the Power Pressure Cooker XL is "As Seen on TV!" turns me off personally, but I that may not be a universal reaction.
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ChefSteps has a ton of helpful sous-vide recipes that really help build out a skill-set. They also have a yogurt one! ( https://www.chefsteps.com/activities/easy-delicious-sous-vid... )
I bought a sous vide set up a couple of years ago and I've been very underwhelmed with it. Are there any recipes that you think are especially good? I think my favorite is probably turkey breast just because it doesn't get dry. Everything else I've made in it (mostly different meats) has been okay, but nothing special. My family and I generally prefer things cooked on our grill.
Most cooks, outside of seafood, that I enjoy tend to take >12 hours. I barely use it for something like chicken thighs or pork chops.
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Exactly. "Most people have some concept of urban legends of exploding pressure cookers in their grandmother's kitchens," says Mr Qin. Am in Europe, literally everyone has a pressure cooker, never heard about them actually exploding.
I'm an American and I just bought one and I've been kind of wary around it, even going into the other room while it cooks. I know it's irrational, but I find I keep thinking about the Boston bombings.
It's worse than irrational, unless you've filled your pressure cooker with explosives and plugged the pressure relief valves it's not going to do anything except boil empty.
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Any tips on this?
I've had great results with a Japanese water stone. https://youtu.be/kSKpz1UqIl4?t=4m13s has overkill levels of detail (and some marketing upsell) but communicates the idea well.
I've had great results with both but water stones need to be soaked in water before use (instructions say 10 minutes, but my experience is more like 30 minutes), they release a messy slurry when they wear and they don't stay flat for very long (flatness isn't that much of an issue with knifes I suppose, but essential for woodworking tools) and wear down as you use and re-flatten them.
Diamond plates stay dead flat, need very little maintenance, ready to use (just wet them, no soaking) and last 10 years or more in my infrequent use.
I have big 8" plates for my woodworking tools, but I intend to buy a small 1200 grit sharpener for kitchen for about $6 from here: https://www.fine-tools.com/ezelap-diasharpener.html
1200 grit isn't super fine (compared to water stones) but is enough for basic kitchen sharpening (you don't need coarser ones unless you sharpen damaged blades and you don't need a finer one to get decent sharpness). I'd add a leather strop and some honing compound (chromium oxide) if I needed to get them sharp enough to shave (like I do with my tools).
That's about $20 for diamond plate + strop + compound, you can't get a decent water stone for that price.
But the real difference between sharp and kinda-sharp is practicing the skill of honing the blade. Sharpen a little at a time, test frequently and do it often.