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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

#81

Post by sph »

tptacek wrote: post #64
stasomatic wrote: post #43

Earlier quoted context omitted.

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.

That’s such a nonsense rule that will eventually turn this site into cat and rage posting like the vast majority of social media. That’s no wonder the posts become more and more mediocre and inoffensive if the only validity metric is ‘what the majority decide is good enough’

I am interested in many things, most of them are not what I want to see on Hacker News.

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

#82

Post by Cider9986 »

jandrewrogers wrote: post #69
Cider9986 wrote: post #31

Earlier quoted context omitted.

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…

Thanks for the info.

Yeah I don't like it sweet but it has sugar. Worse Pho places in the us will be sweet.

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

#83

Post by dcow »

vient wrote: post #50

Just learned about Kenji by finding his "The Best Chili Ever" recipe [0] through Reddit and immediately his another recipe appears on HN. Baader-Meinhof strikes again. [0] https://www.seriouseats.com/the-best-chili-recipe

Is this the one where he adds espresso and chocolate? So good!

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

#85

Post by Cider9986 »

bolt012 wrote: post #84

I haven't seen this written yet but I highly recommend Kenji's book: The Food Lab. It's the perfect book for HN Nerds that love to cook

The Food Lab is a great introduction to cooking. Could use some updates but it's still a staple for me.

I didn't like The Wok (his most recent real coobook) as much as the Food Lab. Although the garlic noodles with regular Italian pasta, oyster sauce, and Parmeggiano Reggiano are absolutely incredible and easy to whip up because it's all pantry ingredients.

Another cookbook I recommend is Meathead: The Science of Great Barbecue and Grilling. Also teaches the science and the guy who wrote it is one of the main people who debunked the resting meat.

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

#86

Post by simondotau »

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 .

My five-year-old Breville Fast Slow Pro has a menu setting for making stock under pressure, and follows the formula Chris Young describes precisely. 60 minute cook time with slow steam release.

Somewhat ironically, before I watched that video I had been manually increasing the cook time to 90 minutes. I thought I was being clever and would get better extraction. After I watched the video I realised that maybe the people who made the machine probably knew what they were doing.

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

#87

Post by simondotau »

julianlam wrote: post #49
what wrote: post #35

Earlier quoted context omitted.

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.

I would rather have the real chicken aroma in the stock liquid, and I consider bland meat a sign of a successful extraction. Why would I want to stop that happening?

I find that trying to keep the natural flavour of chicken meat in soups is a fool's errand anyway. I don't know if it makes a difference, but if I'm returning the meat into soup I will separate it, put the pieces in a small tupperware along with a ton of chicken stock powder, and just enough water to cover. It then sits in the fridge until the soup is 10 minutes from ready.

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

#89

Post by bolt012 »

Cider9986 wrote: post #85
bolt012 wrote: post #84

I haven't seen this written yet but I highly recommend Kenji's book: The Food Lab. It's the perfect book for HN Nerds that love to cook

The Food Lab is a great introduction to cooking. Could use some updates but it's still a staple for me. I didn't like The Wok (his most recent real coobook) as much as the Food Lab. Although the garlic noodles with regular Italian pasta, oyster sauce, and Parmeggiano Reggiano are absolutely incredible and easy to whip up because it's all pantry ingredients. Another cookbook I recommend is Meathead: The Science of Gre…

Thanks for the recommendation!

On the topic of nerd cookbooks recommendations: Cooking for Geeks. I found it way more approachable/readable than The Food Lab (which is a beast of a book, volume wise)

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

#90

Post by niek_pas »

brcmthrowaway wrote: post #68

Trigger warning - meat. Anyone have a vegetarian version of this recipe?

I consider eating meat completely morally reprehensible but a ‘trigger warning’? What do you do when you enter a supermarket?

As for making the recipe vegetarian, the chicken you could replace with any protein of your choosing. There are vegetarian fish sauces but I’ve not found a good one. You might be able to use miso or marmite.

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