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Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
51–60 of 102 posts
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#52Earlier quoted context omitted.
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.
I appreciate the post if counts for anything. Cooking hacks to save time or elevate a dish to the next level or even allow me to make something without the proper equipment are always good to add to the toolbox. The coffee I am drinking right now is an example of that.[0][1]
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#53Since I became began I really miss good Pho, anyone knows a recipe that comes close?
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#54Earlier 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…
I would say the average ramen in the US is instant ramen, so I think that the "cheap easy food" angle still goes on here.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#55Interesting 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…
Kenji’s stuff definitely goes back further. There was an article about Greek pizza that mentioned a place I loved in Newport, RI and I swear it was originally from 2002.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#56We've been making pho ga from this recipe for years. It's been on weekly rotation in the fall and winter because it is so ridiculously good. Pair it with bone broth made in your instant pot for best results.
Normally we start making bone broth around 9am, it finishes by about 5pm, and then dinner is ready by 7pm.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#57Oh man the the amount of fish sauce he wants you put in this will ruin it. Add a teaspoon or a tablespoon or something, but not 1/4 cup. The first time I made it I nearly threw it out.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#58Anyone else catch that he wrote this on an 11-inch MacBook Air (2016 at latest)?
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#59Oh man the the amount of fish sauce he wants you put in this will ruin it. Add a teaspoon or a tablespoon or something, but not 1/4 cup. The first time I made it I nearly threw it out.
It's a tablespoon per serving which isn't that crazy at all. Also Vietnamese fish stock is milder than Thai fish sauce if that's what you're thinking of.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#60Site locks up my browser.