341–350 of 445 posts
Earlier quoted context omitted.
In Iceland they do a good job largely banning alcohol.
According to Wikipedia their ban lasted 7 years before they legalised wine, then another 13 years before they legalised everything except strong beer, and during that period they had substantial smuggling and illegal brewing. Is that info wrong?
Earlier quoted context omitted.
Something that I picked up after watching one of J. Kenji López-Alt’s videos was chaining ingredients. Specifically the difficult ones and not necessarily just reusing the rest of the green onion in the bottom of the fridge. So, now I give myself a budget of one or two “difficult/time consuming” ingredients. This can be Demi-glacé or some other homemade reduction, soy-marinated eggs, slow-cooked brisket, etc. And I m…
Have you seen Adam Ragusea's cheater demi? https://www.youtube.com/watch?v=V4WLUMS7Ung It's about 80% as good as the real thing but that's pretty useful to have.
Earlier quoted context omitted.
Have you seen Adam Ragusea's cheater demi? https://www.youtube.com/watch?v=V4WLUMS7Ung It's about 80% as good as the real thing but that's pretty useful to have.
You can also buy concentrated stock packages and just bring them to a simmer with however much water you want to use for the consistency. I basically never bother with doing it from scratch these days.
Earlier quoted context omitted.
> We had other solutions for a while too[...] There were more solutions besides monasteries and marriage. My grandparents, living in a small town in a rural area of Austria maybe 50 years ago, had a large family. That town's teacher was single, and it simply wouldn't have been economical for her to do her own cooking, so she had a deal whereby she paid my grandparents so she could come over every day to have dinner w…
Regulations around selling food are far more brutal than "ride sharing". It varies by state in the US, but generally speaking unless you keep your income below certain dollar amounts and stick to things like jam and pickles, you need to operate out of a commercially licensed and inspected kitchen. Far better to do as hoc, personal arrangements than try to scale it into a fully fledged market.
The trick for me is to apply engineering to the kitchen. You can actually enjoy really elaborate meals if you simply make more each time and utilize pyrex+freezer. Why make only 6 servings of spaghetti when there's still 50% free space available in your instant pot? (that 'max fill' line is but a polite suggestion :D) Planning ahead, logistics, etc. can make all the difference in the world. Imagine spending one hour…
The importance of the "max fill" line in an electric pressure cooker depends on what you're cooking. If you're cooking legumes, you should respect it, because they can foam and make a huge mess if you try to cook too much at once. But I've never had a problem cooking steamed vegetables past the line.
Earlier quoted context omitted.
You can also buy concentrated stock packages and just bring them to a simmer with however much water you want to use for the consistency. I basically never bother with doing it from scratch these days.
Where are these concentrated stock packages? I've had better than bullion and added gelatin to that, and I think I've seen heinz demi, but what concentrate stock packages to you have available?
Earlier quoted context omitted.
I think it should be noted that it is not universal. In other places, having the time, the space, the electricity or gas, to home cook a meal is the luxury, and eating out is the default.
The parent post did not make a claim of universality. I don't really understand this implicit criticism of lack of explicit completeness thing that goes around on Hacker News but I wish people would do it less.
Earlier quoted context omitted.
I got the actual Instant Pot. This is my second actually, I got the one that also does air frying. It's a great purchase. Get some cheap protein that needs to cook for long, get some vegetables, brown the protein a bit (can be done in the Instant Pot), add chopped vegetables, salt, spices, and a little water; pressure cook for 1 hour. Shorter version: add meat, add vegs, add water, turn on. You can get fancier as you…
> You can get fancier as you learn, but stews are my favourite food because they require cheap ingredients, and with the instant pot I don't even need to take care of it while it cooks. Toss everything together and turn the thing on. It has a timer and a keep warm function, so you can literally fill it in the morning, and come back from work to a warm pot of stew. This is the main issue I have with my model: it won't…
Cook a stew for 2 hours in a pressure cooker and even the toughest meat will melt like butter in your mouth.
I would pay top dollar for the Sad Bastard on Low Carb Diet Cookbook.
It could be printed on an 3x5 index card and be way more cost effective than this cookbook which mostly is processed junk.
A pack of ramen noodle has abysmal nutritional value (in terms of micronutrients/vitamins) and costs 1/10 the cheapest meat or fresh vegetable.
Earlier quoted context omitted.
In my experience, going past the max fill line is mostly a problem when using the “rapid pressure release” on a recipe with lots of liquid. Pressing the release button can emit a a superheated geyser of soup with enough force to hit the ceiling.
When the timer goes off and the cooker switches off, the contents are still under pressure. That pressure shifts the liquid's boiling point, which is why pressure cookers cook hotter. If you vent the pressure vessel, the liquid inside will rapidly boil as it dumps that excess thermal energy to steam and your kitchen. It'll carry bits of liquid and cooked food with it. Another thing you know but may not have connected…