71–80 of 102 posts
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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.
Instant (4 minutes in microwave) tonkotsu @$2.79 is surprisingly good: https://www.doordash.com/products/nongshim-tonkotsu-premium-...
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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.
Electric models can run unattended, so the slightly longer cook time isn't a deal-breaker. I'm a huge fan of Serious Eat's Colombian stew, which I can throw in the pot then go to the gym or out for errands and come home to a hot meal. https://www.seriouseats.com/colombian-chicken-stew-with-pota...
Oh 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.
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…
Is there a domain of low temperature, high pressure cooking? Infusions and such come to mind.
Low-temperature high-pressure cooking seems hard to achieve. You'd need a pump or something similar to pressurize with.
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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 s…
Their peanut butter cups are my favorite sweet. The ones in the plastic bags are better than in thr large container. (Darker chocolate and more salt).
Site locks up my browser.
I can click anything else and open stuff, but again, no scrolling.
Is there a domain of low temperature, high pressure cooking? Infusions and such come to mind.
https://culinary.isi.com/en-GB/culinary/applications/aromati...
Dave Arnold’s Liquid Intelligence has instructions and popularized it with that specific brand of whipper (who also sell an infusion attachment).
Is there a domain of low temperature, high pressure cooking? Infusions and such come to mind.
Yes, it’s been used for mixology (and other things like oils). Put ingredients in a whipping siphon, pressurize and then rapidly vent. https://culinary.isi.com/en-GB/culinary/applications/aromati... Dave Arnold’s Liquid Intelligence has instructions and popularized it with that specific brand of whipper (who also sell an infusion attachment).