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Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

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Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#41

Post by decimalenough »

markerz wrote: post #26
fallinghawks wrote: post #17

Earlier quoted context omitted.

Particularly tonkotsu, which basically has fat emulsified into it. My understanding is that ramen was originally a workman's meal -- inexpensive and calorie rich food for laborers.

I had a Japanese teacher a few years ago who explained that Japan's ramen is the US's "burger and fries". It's calorie-rich processed food that's available everywhere. They are prepared in advance, served very quickly (usually within a few minutes), and people finish their meals within 15 minutes. It's far closer to "fast food" than most Westerners realize. The average ramen outside Japan is far more elevated than wi…

The average ramen, yes, but in the same way that many people in the US obsess about the perfect burger, there is a serious ramen scene in Japan with obsessive ramen devotees and chefs pushing the envelope.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#42

Post by chickensong »

guessmyname wrote: post #3

I’m not entirely sure what makes this hacker news? It’s just a very long recipe for Phở ( https://en.wikipedia.org/wiki/Pho ) Is the hack that it’s supposedly doable in under 30 minutes?

I know I read HN for the world news and recipes...

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#43

Post by stasomatic »

jdironman wrote: post #34
eutropia wrote: post #5

Earlier quoted context omitted.

the person cooking it is Kenji Lopez-Alt, who is an MIT graduate turned professional chef, and his wife is the one who's colombian. He's got several excellent cookbooks (like the Food Lab and Wok) and is a regular contributor to serious eats and has youtube etc...

Still, doesn't really make sense to be here. Content not author is what matters usually.

OP here. Apologies if I overstepped, but it is kind of about hacking the prep. I was simply piggybacking on another thread about ramen, I wasn’t thinking of the hacking angle at that moment.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#44

Post by thoughtFrame »

MostlyStable wrote: post #14

Interesting to see this posted, as it's quite an old recipe (the oldest capture I could find on the Wayback Machine was from 2015 although I'm pretty confident it's older than that; as an aside, can I say how annoying it is when websites only have an "updated on" or "edited on" date and not a date for when it was originally written?). It's also one of my favorites of Kenji's though and a regular in our home. I think…

Checking the source of the recipe page, there's a schema.org object in there that says

  "datePublished": "2015-01-08T03:45:00-05:00"
So I'd believe it's from 2015

Always wanted to try pressure cooker recipes, they look so good, but haven't been able to justify the purchase yet

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#45

Post by stasomatic »

Cider9986 wrote: post #36
stasomatic wrote: post #32

Earlier quoted context omitted.

Do you mean after the meat sat a bit in the broth? I’m no stranger to tartar or raw meats, just not clear.

Yeah. Cook it to how you like it and then dip in Sriracha and or the sweet one. But you could also do it with the braised meat or anything as well I love the meat straight from the broth so I mostly do that but the sauces are a traditional option it seems.

Thank you. If you have a Trader Joe’s near you (it’s a chain in the states for anyone wondering), they have a pretty good chilly paste named “Bomba Hot Pepper”. It has a punch, but it’s not EMP level, not too sweet, not too acidy. Half a teaspoon does it for me.

I do have some Asian markets near me within reasonable driving distance, but I can’t try all the sauces and the ones I have tried leaned toward the sweeter side, and that’s not for me. This Bomba hits me where it matters.

https://www.traderjoes.com/home/products/pdp/italian-bomba-h...

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#46

Post by michaelsmanley »

thoughtFrame wrote: post #44
MostlyStable wrote: post #14

Interesting to see this posted, as it's quite an old recipe (the oldest capture I could find on the Wayback Machine was from 2015 although I'm pretty confident it's older than that; as an aside, can I say how annoying it is when websites only have an "updated on" or "edited on" date and not a date for when it was originally written?). It's also one of my favorites of Kenji's though and a regular in our home. I think…

Checking the source of the recipe page, there's a schema.org object in there that says "datePublished": "2015-01-08T03:45:00-05:00" So I'd believe it's from 2015 Always wanted to try pressure cooker recipes, they look so good, but haven't been able to justify the purchase yet

I had my doubts about my pressure cooker when I received it, as I recalled the monstrosity my mother used when I was a kid. But that thing gets used several times a week now.

Combined with a recipe from Kenji, I'm going to have to try it. I have yet to make anything from Serious Eats, and particularly Kenji's recipes, that I didn't enjoy making and eating.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#48

Post by Hikikomori »

Cider9986 wrote: post #30
m4r71n wrote: post #27

In a similar vein, Chris Young has a fantastic video on making world class chicken stock in 60 minutes using a pressure cooker: https://youtube.com/watch?v=3k20zFlbFfE .

I'm not convinced by his 350° searing temperature for steaks and his idea about searing from frozen doesn't turn out well because there's no time for the salt to penetrate. His video showing that you can speed up a reverse sear starting at a higher temperature was really helpful though. Haven't tried his pressure cooker video because I don't have one. I will get one eventually but probably not a multi cooker. I have…

Salt won't penetrate much in even an hour unless it's very thin, overnight dry brining is better though.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#49

Post by julianlam »

what wrote: post #35
Cider9986 wrote: post #30

Earlier quoted context omitted.

I'm not convinced by his 350° searing temperature for steaks and his idea about searing from frozen doesn't turn out well because there's no time for the salt to penetrate. His video showing that you can speed up a reverse sear starting at a higher temperature was really helpful though. Haven't tried his pressure cooker video because I don't have one. I will get one eventually but probably not a multi cooker. I have…

You can’t actually do it in 60 minutes. It takes longer to reach pressure and then release pressure even with his tricks. At least with an instapot. But I do generally follow this method. I put the chicken meat in a soup sock though, so I can pull it out and add it to a soup or whatever instead of throwing it away. It will be kind of dry chicken though.

Yeah, I do the same. Soup sock in a vacuum cooker. It's the chinese way to make soup. The chicken does turn out dry. Perhaps it's worth taking the chicken mear out (leaving the bones) after an hour and adding it back after the soup is done.
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