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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?
Farming for points.
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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.
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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.
Plug-in pressure cookers like Instant Pots don't run at the same pressure/temperature as stovetop models. Electric models apparently run at ~12psi on high pressure mode, while stovetop models can run at 15psi. This means the timing is substantially different between the two. 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'll be trying this recipe.
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
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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…
Not sure about being inferior, but we like our broth to be clear. If you want heavy broth, you'll need to tell the restaurant to give you "fat broth". Maybe it started with us being poor, but we're not anymore. We want the broth flavor to come mostly from high-quality bone broth, not overly spiced. Same for the meat; most Hanoi Pho restaurants don't serve meatballs. We prefer high-quality rare beef over a random mix of beef. Northern Pho always comes with fresh, flat, and wide noodles. Outside of Vietnam, restaurants usually use narrower noodles, and usually not fresh. Sometimes they charge more for fresh noodles. It’s very common to eat Pho with a fried dough stick in the North. We dip them into the broth.
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Plug-in pressure cookers like Instant Pots don't run at the same pressure/temperature as stovetop models. Electric models apparently run at ~12psi on high pressure mode, while stovetop models can run at 15psi. This means the timing is substantially different between the two. 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 hasten to add that an old school manual pressure cooker can be used on natural gas, propane, and electric stoves, any camp stove, or over a fire. With a bit of lye added, it can be used as a world class autoclave for sterilizing metal instruments and utensils with almost any available water that has not been chemically polluted. The caveat is that it must never be left cooking unattended. I'll be trying this recipe…
The ones used now have a primary valve that controls the cooking pressure, a secondary valve that will release if the primary fails, and the silicon gasket for the lid, which acts as a tertiary pressure release if the first two fail.
I know some people, like my mother-in-law, have stories of pressure cookers failing and spewing soup at high velocity all over the kitchen. I think that was more of a feature of the older version. And probably required some carelessness to achieve even then.
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I hasten to add that an old school manual pressure cooker can be used on natural gas, propane, and electric stoves, any camp stove, or over a fire. With a bit of lye added, it can be used as a world class autoclave for sterilizing metal instruments and utensils with almost any available water that has not been chemically polluted. The caveat is that it must never be left cooking unattended. I'll be trying this recipe…
I also want to add something. The new pressure cookers, stovetop or electric, are much less risky than the old school version with the rocker switch. Those could get clogged with food and they had no backup relief mechanism, as far as I know, anyway. The ones used now have a primary valve that controls the cooking pressure, a secondary valve that will release if the primary fails, and the silicon gasket for the lid,…
The electric lets me set and forget and come back to a hot meal hours later.
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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.
I would also be upset if the feed was 99% about LLMs. Not too far in the past it was crypto and before then it was blockchain and before that it was Big Data. Use the downvote button profusely, or perhaps dang and the gang can implement stricter rules/filtering.
Cheers
Trigger warning - meat. Anyone have a vegetarian version of this recipe?
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?
Kenji worship can be a little weird, but assuming because of his heritage means he can't cook Pho is ridiculous. His contributions to Serious Eats and America's Test Kitchen have immensely pushed food science forward.
He piggy-backed on the work of real food scientists and revealed things to the public that have been common in professional kitchens for decades, but then where he adds his own methods the evidence is often "trust me bro".
As someone who grew up in the household of two chefs one classically trained the other a development chef I see James Lopez as little more than a loud-mouthed amateur, have you tried his no-knead pizza dough, it's absolutely shocking, I think he later tried to distance himself from it claiming it came from another chef.