Anyone else catch that he wrote this on an 11-inch MacBook Air (2016 at latest)?
Why couldn’t he have used the same laptop many years after its release?
Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
61–70 of 102 posts
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#62[deleted]
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#63Interesting 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
One thing that's worth noting. I don't know about this one but a number of those old SE pressure cooker recipes don't translate to Instant Pots. I'm thinking of Gritzer's french onion soup in particular. For those who have an instant pot as their pressure cooker, check the reviews of the recipes.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#64Earlier 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.
You didn't overstep, the preceding comment did. Anything that's interesting is on-topic here; even if the recipe isn't a "hack", if it's interesting it's a legit submission.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#65Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#66Earlier 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.
He takes a scientific approach to cooking, and could accurately be described as coming up with techniques that are in the spirit of finding non-traditional ways of doing things.
He hacks food in other words.
Someone doing a technical write up about a new technique in their discipline is pretty hacker news to me.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#67Earlier quoted context omitted.
The statement that electric pressure cookers measure pressure absolutely (i.e. not relative to local pressure) was news to me, and definitely a good hack to know if you're living at altitude.
Electric cookers don't "measure" pressure. They are thermostatically controlled via a sensor touching the bottom of the bowl and, because they are sealed, that temperature directly translates to the same pressure no matter what altitude you're at.
The temperature at the base of the bowl is close to the temperature of the mass of liquid / solids inside and at the base of the bowl, sure.
I'm less certain the same transfer function always returns the gas pressure at the top of the sealed bowl "no matter what altitude you're at" considering that at the starting point, when first sealed, ambient room atmospheric pressure varies with altitude: for the same initial food mass to be cooked the standardised gas volume included will vary with altitude.
(Alternatively, no matter the altitude, there's always a constant volume to fill with atmospheric gas .. and the mass of that gas will vary with altitude)
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#68Trigger warning - meat.
Anyone have a vegetarian version of this recipe?
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#69There was a recent submission on HN about ramen. While I love ramen/udon/soba, I prefer pho. Perhaps I find pho more "crispy", I like the sprouts/lime/mint/jalapeno. Ramen puts me to sleep. Ramen definitely has more pedigree, this isn't about what's better.
They are both some of my favorite foods. I've made pho probably 4 times at this point. It takes 8 to 10 hours but is totally worth it. Something I started doing was occasionally taking the rare thin meat out for use with the sriracha and sweet sauce. I never added then to the soup because I found it corrupts it. There's also Northern Vietnamese Pho which I haven't tried but I'd like to. It's supposed to be less sweet…
Southern Viet Pho is not supposed to be sweet.
Northern Pho is in almost all ways inferior to Southern Pho. Even Northerners tend to prefer the Southern style. Something important to understand is that the Northern style is essentially the starvation version of the Southern style. The south is the main agricultural region of the country, so they had ready access to ingredients, like meat, that were difficult to come by in the North. The styles reflect this reality.
Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga
#70Oh 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.
Go through the SE comments on this recipe. The amount of fish sauce makes the broth smell like asshole. I recall several Vietnamese scratching their heads over it. I love fish sauce, but Kenji went nose blind to it or something.