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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

#11

Post by Hikikomori »

stasomatic wrote: post #2

There 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.

Best pho I had was in Tokyo, thinly sliced raw wagyu melted into the soup. Though theres as many ramen styles as there are cities in Japan, some style would likely suit you.

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

#12

Post by mplanchard »

guessmyname wrote: post #3

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?

In addition to what others have said, the OP posted their rationale in a comment along with the post: https://news.ycombinator.com/item?id=49135427

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

#13

Post by MegaDeKay »

jarvist wrote: post #7
guessmyname wrote: post #3

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?

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.

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

#14

Post by MostlyStable »

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 that Kenji's series of pressure cooker recipes are probably my favorites of everything he did when he was doing The Food Lab section. Almost every recipe is fantastic and they are mostly pretty easy. If I had to pick my single favorite, it would probably be the pressure cooker chicken enchilads [0], although that one is on the higher end of the effort spectrum

[0] https://www.seriouseats.com/pressure-cooker-fast-and-easy-ch...

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

#15

Post by fallinghawks »

guessmyname wrote: post #3

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 Lopez Alt is a well known chef who writes a lot about the science behind making food (which might contribute to it being HN-worthy). Though I understand where you're coming from, his ethnicity (Caucasian and Japanese; the Lopez comes from his wife) is irrelevant in the light of the fact that he is a professional chef.

Pho bo (beef pho) typically takes at least 8 hours and is better simmered overnight, so cutting it down to 30 minutes and still having a good result is very useful.

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

#16

Post by dcrazy »

guessmyname wrote: post #3

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?

Check out Kenji’s book, The Food Lab. (Also the name of his blog before it merged with Serious Eats.) You’ll get a sense of what makes him popular among nerds who like to cook.

He used to own a restaurant in downtown San Mateo called Wursthall. It has since closed. He lives up in Seattle now but I am not aware of him being involved in any new restaurants.

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

#17

Post by fallinghawks »

stasomatic wrote: post #2

There 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.

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.

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

#18

Post by throwaway_fjmr »

eutropia wrote: post #5
guessmyname wrote: post #3

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?

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...

Ex-wife I believe?

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

#19

Post by dcrazy »

Hikikomori wrote: post #11
stasomatic wrote: post #2

There 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.

Best pho I had was in Tokyo, thinly sliced raw wagyu melted into the soup. Though theres as many ramen styles as there are cities in Japan, some style would likely suit you.

Yes, tori paitan is one nice light alternative to the popular and heavy tonkotsu.

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

#20

Post by pverheggen »

Pressure cookers do reduce the cook time of some dishes dramatically, but the flavors don't meld as much compared with slow cooking. If you do a 30-minute recipe like this, it's probably worth letting the soup sit another 20-30 minutes in warming mode before serving.
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