pazzaglia

Try searching for "hanging wicker toiletry shelf" or "wicker spice rack." Don't know about now, but 5 years ago you would find these all over the place at the import stores like CostPlus and Pier 1 Imports - also in the home decor department aisles at TJ Max and Ross - inexplicably next to the hand decoupaged miniature 3-bottle wine racks. From the picture of your counter-top and back-spalsh your kitchen looks a little more modern now. Why not try one of these? http://www.ikea.com/us/en/catalog/products/90022781 With a little Ikea hack, you can rest it on your counter and not hang it (and add little rubber stopper feet in front of the bottom shelf). Or just not add the hooks and hang it directly to the wall. If you have extra free space over the sink, or a pre-existing pot rack, these are really nice: http://www.kaboodle.com/reviews/wire-3-tier-hanging-basket--chrome-target ..and all easily washable. Good luck! L P.S. If you think you can salvage it... I would spray it with a water and bleach solution - then take it to the shower (or sink) and give it a good soaking with the spray nozzle. Leave in the sun to dry and you're set. If grease is your problem, try a 50% vinegar/hot water solution first and use a dish bristled brush to get in all the nooks and crannies.

P.S. Italians do use cream in their carbonara. You can either use "tempered" raw eggs, or cream but not both - ever. Though this may not be the original application, it is very popular today. Guanciale, Smoked Pancetta (not "sweet") and Bacon are all fine - only in the classic Amatriciana sauce there is a requirement for Guanciale. The role of abundant black pepper should not be overlooked. Please do not rely just on English-language websites and resources to give you a true definition of Carbonara. If you read the history of it, you will learn that the original was probably made with Bacon brought by American soldiers during WWII! This might be helpful - the Italian entry from Wikipedia on carbonara translated in English: http://translate.google.com/translate?hl=en&sl=it&tl=en&u=http%3A%2F%2Fit.wikipedia.org%2Fwiki%2FPasta_alla_carbonara Having lived in the U.S. for 25 years, I can confirm that the bacon version is out of this world (though you do need to pour off some of the fat because so much more is released from bacon vs. pancetta). Ciao, L

Haven´t had the chance to see it in the U.S. but Italy has a perfectly "legit" Artichoke Carbonara. Fewer eggs and pancetta, lots of pan-fired artichoke chunks. Heaven. L

You can only "pressure fry" in an industrial pressure fryer. This should not be attempted in a "pressure cooker" because they, and their rubber/silicone parts and valves, are not designed to manage the extra high temperatures of oil under pressure. Most pressure cooker manuals recommend against it and in addition to the danger you put yourself in by being scalded, there is a true risk of explosion of super-heated oil that could then catch fire and put your home in danger. Do not even try pressure frying in your pressure cooker. Sorry. Industrial Pressure Fryers look like this. Fagor makes (or made) a stove-top version, but it is named and marketed as a "pressure fryer" and not a "pressure cooker" and not to be confused with a "pressure fry pan" which is basically a low, wide pressure cooker shaped like a fry pan but is not a pressure fryer, either. Ciao, L

Happy to share a new method with you guys, I posted it in the Cooking techniques forum, but it's about pressure cooking (Admin, Does "Pressure Cooker" merit a tag, yet, since it is also discussed in Modernist Cuisine topic? ... here is a link to it if you missed it: The Scorch Method in Pressure Cooking Lots of pictures and details. See you there! L

I've been participating mainly in the "Pressure Cookers 2011" topic but wanted to share this with everyone. I came up with a new method in pressure cooking called the "scorch method", purposely or unavoidably burning something in the pressure cooker to add flavor or authenticity. My first recipe using this method did not make as big of a splash as I'd hoped. I guess only Italians who have had polenta from a cauldron can actually understand why having a crunchy crust at the bottom is a benefit. Pressure Cooked Polenta 5 ways But my second published recipe using this method has met with great success and a slightly better reception. Smoky Babaganoush in the pressure cooker This time, the smoke is part of the flavor component, and the scorch is actually integrated into the recipe. Obviously, there is a very fine line between "scorching" and "burning" which would render the food completely inedible as opposed to more flavorful. This method is not recommended for electric pressure cooker users - because it could damage the non-stick coating of the insert. Enjoy, and happy scorching! Ciao, Laura <-- extreme pressure cook P.S. If you're interested, see the Cooking Modernist Cuisine topic for a discussion introducing my other new pressure cooker method Soft, Medium and Hard Boiled Eggs in the pressure cooker in honor of the book!

Did you read the post in Cooking Issues about making stock in a canner? Their post includes a very interesting study at how the flavor changes using venting (first generation weight-modifyed and jiggly valves) and non-venting (spring valve) pressure cookers. And how, apparently, you can take it too far and "kill" the flavor. Ciao, L

You are both incorrectly defining pressure cooking as "cooking at 15 PSI". Pressure cookers do not operate at only 15 PSI. Most have two, even three settings. Earlier, first generation pressure cookers, only reached 6-8 PSI. I don't think it would be out of the realm of possibility that a a Tajine could at the very least reach 1 PSI - and even that, raises the boiling temperature, albeit not by much, to "pressure cook." Ciao, L

If I may interject here... we are talking about two things, a cooking method and a cooking appliance. In terms of cooking methods- cooking "under pressure" - can include: - Sous Vide - Carotccio (packet cooking) - Slow Cookers - Moroccan Tajines - And more!! All of these cooking methods employ direct and indirect pressure at varying degrees, slow or stop evaporation (sealed or semi-sealed environment), and use the food's own liquid as the primary cooking liquid. In terms of cooking vessels, the pressure cooker is the pan we know and love who's latest generation cooks at 8-15 PSI, but previous generations cooked at much, much lower pressures. That is my long way of saying: you are both right. Now, what has everyone been pressure cooking lately? Ciao! L

I love it! I just put a link to your post on my facebook page. I think you made one of the first "pressure cooker" drinks. Bravo! L

Where is the "yaay!" button? I enjoy hearing about successes (and failures, too)! Here is the link again, for anyone who is interested... Soft, Medium & Hard Boiled Eggs in the Pressure Cooker-my recipe ode to Modernist Cuisine Ciao, L

I must have a defective unit then. Mine gives off the hiss as soon as the pressure valve starts to rise and never stops. I've had it balanced with just the second barely showing and it still hissed. I will call Kuhn today to work out the problem. Vapor should exit from the valve right before it begins to build pressure. Then, as the indicator begins to rise, there should not be any more vapor exiting until it has risen too much, and then it begins to exit again. The only other thing I can think it could be would be the pot being filled with liquid beyond the "max" line etched inside the pot. I hope that Khun Rikon will get you taken care of and pressure cooking, again, soon! L

Oliver, as Emily mentioned, this has an aluminum pot base, which is reactive, and should not be used for any recipes including tomatoes, lemons, vinegar or wine. The other two drawbacks are: 1. It has a "giggle" type valve, which operates by giggling (and you have to regulate the giggling from lively to slow - which alot of people can't figure out) which maintains pressure by releasing large amounts of vapor through the giggler. 2. The size seems a little unweildy to be hauling out regularly, using, and cleaning. The product features do not even mention how many pressure settings there are - my guess is one. After knowing all that, if you still want it, go to the store with a measuring tape -- you may not even have enough width on your stovetop burner or height under the range hood to accommodate it! Are you a big canner, or is this something you would like to explore? The best of both worlds, is the Fagor Pressure Cooker/Canner. It is stainless steel, has a spring valve (with the Fagor VERY LITTLE vapor release during operation), dual pressure control, and is a good size to keep with the rest of your pans, or fit the base in the dishwasher which means you'll use it more often. No, it is not normal. Constant hissing means that it is operating over-pressure and it is releasing the excess pressure. Make sure to turn the heat down ALOT after the pan reaches the ring of the desired pressure (just when the ring appears out of the hole). I have a gas stove-top and even the lowest setting is not low enough, I have to turn the handle it past Max to minimize the flame even more. Another trick (especially if you have an electric range), is to simply move the pan over to a smaller burner with less heat. It will take a few recipes to get the hang of it and hit the "sweet spot" of heat that is as low as it can go without loosing pressure (the signal going down) or kicking-in the over pressure safety (release steam that hisses). Ciao! L

Jethro, your set is beautiful, and well-acessorised! I would caution on the selection of Fagor models . They make several models with just one pressure setting "high", this includes the Rapida. Only their Duo and Futuro models have two pressure settings. Important if you want to cook anything delicate like veggies, fish or eggs. For stocks, meats, ect. it doesnt matter -- but I'm getting lots of feedback from my readers that they can't make the pressure steamed soft boiled eggs in their pressure cooker because it has only one pressure setting. Here is the info from Fagor... Fagor's Economy Model -Rapida: http://www.fagoramerica.com/cookware/pressure_cookers/rapida_line/rapida_2x1_5_piece_set "Spring type mechanism with one pressure setting: High (15psi)" Fagor's Mid-range model -Duo: http://www.fagoramerica.com/cookware/pressure_cookers/duo_line/duo "Spring type mechanism with two pressure settings: Low (8psi) and High (15psi)" Fagor's Premium Model -Futuro (I have this one): http://www.fagoramerica.com/cookware/pressure_cookers/futuro_line/futuro "Triple Safety System features dual pressure control valve plus two independent over pressure release valves" If you want to go with a Fagor, I highly recommend getting a model with two pressure settings! Ciao, L

If you want to seal the jar, you can leave it closed during pressure cooking (that would be canning) - but you have to be really careful to use a Natural Open method and wait for the jar to cool fully before opening. Any quick temperature changes could crack the jar, cause the contents to explode the jar or harm you in opening it. For basic pressure cooking in a jar, you can either leave it uncovered or covered with a layer of tin foil (for more delicate cooking to keep the super-heated steam from entering the jar). The glass jar should never come into contact with the bottom or sides of the pressure cooker - it should be suspended on a steamer basket or rack above the water. If you don't have an "offical" rack or steamer basket that came with your pressure cooker, here are some hacks to keep the jar from touching the bottom of the pressure cooker... The old standby substitute is the the metal lid of a large jar. Other suitable substitutes can include stainless steel cookie cutters, a screen from the food mill, an upside down ceramic or stainless steel bowl, an adjustable steamer basket, and even a real trivet that is just the right size can go from the table and into your pan! Use your imagination, just keep it heat-proof, water-proof, and food-safe. Ciao! L

All new generation, spring valve, pressure cookers operate by expelling oxygen from the pan first lightly then forcefully until the pan begins to reach pressure and you hear a "click" where it seals shut and the pressure indicator either begins to rise to the desired temperature ring or pops up a signal. When the desired pressure is reached, the heat should be turned down to the lowest possible setting without loosing pressure (it takes a little adjustment to get it right). If the heat is not lowered enough, vapor will escape from the valve as a safety measure to keep the pressure inside from getting too high. I have a Kuhn Rikon, Fagor and several Fisslers. But cannot really see the mechanics of all the valves because some of them are in a proprietary casing (which I cannot open without destroying it). The Kuhn Rikon valve is super-minimalist and it's really just a metal rod, a spring and a screw. The Fagor valve is a little "doo dad" with a spring, suspended in a plastic-type casing that can be easily removed. The Fissler valve cannot really be seen on any of the models I have because they are integrated in their "Euromatic" handle - but from what I can see all the pieces are metal. My Fagor Futuro does not have a steady stream of steam coming out of it while it is at pressure (only when it is over), it does have an occasional light whisp of vapor that escapes during cooking. The Kuhn Rikon and Fissler do not have any vapor escaping during cooking - you cannot even smell if something is burning in them (yes, I've had experiments go wrong!) Ciao, L

What the authors are referring to is a pressure cooker with a spring-valve, as opposed to the older generation pressure cookers (which are still being sold, by the way) with jiggler and weight-modified valves which retain pressure by releasing vapor. So when you are researching a pressure cooker look for the word "spring-valve" in the specs. Kuhn Rikon, Fagor, Fissler - they will all get you to your destination (pressure cooked food), two have "leather seats", one has an extra-fine polish, and one is an economy car. But in all of them the result will be = pressure cooked food! Just one note on Fagor: they have about three models with only ONE pressure setting "high" while their Futuro and Duo models have two pressure settings (which are standard for Kuhn Rikon and Fissler). I only mention this because I just published a recipe for pressure cooking eggs, and some of my readers cannot use the method because they have a Fagor which only reaches High pressure. Be judicious with your budget, but don't get these ultra-economy models with one pressure setting! So glad to hear your pressure cookers arrived! Did you try the whole chicken in the pressure cooker, recipe or something else? Aren't the Fisslers easy to clean? Ciao, L

Yes, home presure cookers in the U.S. usually do 8 & 15 PSI or some models 5, 10, and 15 PSI. In Europe and the rest of the world they are 6.5 & 13 PSI -- except for Asia, where they are 8, 15, and 21 PSI (this is known as "turbo" mode) - I am not personally familiar with the Asian models. BTW, only in the US "grades" pressure cooker pressure using PSI. The rest of the world measures pressure cooker pressure using kPa and Bar (just in case you need one). As if miles, inches, pounds and onces weren't enough! Personally, since mushrooms only need 5 minutes under high pressure to be fully cooked - I'm not sure what you are obtaining by cooking them in a stock in turbo mode for 45. Perhaps a good 20 minutes at high pressure would be enough. I am not familiar with the entire recipe but I would think that at some point, you stop extracting the flavor and begin destroying it -- where that point is I cannot say! Happy Pressure Cooking! L

Chris, 21PSI must be the "turbo speed" setting for Asian pressure cookers! I do not have one but often convert my recipe cooking times (which are written for 15PSI) for my readers with old-style European pressure cookers (that max out a 9PSI) on my Italian language pressure cooking website. Although one might think that you need to double the time that is not true. The relationship between time and pressure is not incremental! Though, as you increase the pressure the internal temperature increases and that shortens the cooking time. Maybe a reader with a PhD can work out a formula for us. However, a formula would not tell you what I have found from experience: the density of the food also plays a role. If your mushroom broth only calls for mushrooms I would only add an extra 10 minutes of cooking time from 15 to 21 PSI. If you have something really dense in there like chickpeas, then I would increase the cooking time by 20 minutes. Ciao! L

My ode to Modernist Cuisine, in style and content... Modernist Soft, Medium and Hard "Boiled" Eggs in the pressure cooker Apologies, and utmost respect to the authors if they already covered pressure cooking eggs in their tome! Thank for sharing so many previews, photos and discussions about the book on these forums. I ate them up and hope to one day have the opportunity to peruse a copy of the book and read about your pressure cooker/autoclave experiments. Ciao! L

Wow.. that was quick! If you got the Blue Point, just note that they do not yet have the removable handles (the new Vitaquick coming out do), but you will not disappointed! I have a Pressure Cooking Boot Camp of sorts - much more fun and tasty. It's a set of very detailed recipes to teach you how to use your new pressure cooker(s): Hip Beginner Basics http://www.hippressurecooking.com/2010/12/beginner-basics-learn-to-pressure-cook.html At the end of the month I will also have a "whole pressure cooked" chicken recipe made in the 6.4 quart Blue Point. 10 minutes to brown, 20 minutes to pressure cook. Fully cooked chicken in about 30 minutes! Here is a preview that I gave on twitter (just browned waiting to be pressure cooked): https://picasaweb.google.com/112574096953430679215/ComingUp#5582856906664255842 Have fun! L

Someone else already owns the "Pressure Cooking Queen" title, but thank you ; ) I just run a campaign against brown, runny, uninspiring foods coming from the pressure cooker and hope to save the world, taste buds and time one recipe at a time! If money is no object and you want the best quality, I say go with a Fissler (their Vitaquick is the one on the top left with the blue dot on the top). It's their new model, the Vitaquick, coming out later this year. These are the densest, heaviest, most well-made pans. You get top materials and German craftsmanship - everything is made in their German factory. Cooking in their pans is like driving a Mercedes, they've thought of things you didn't even think you needed - like being able to remove the handle with greasy or wet fingers so that the top can go in the dishwasher. The stainless steel is something to be marveled - I often call it "low-stick" but theirs is so finely ground and heat so well distributed it is as close to non-stick as I've ever seen a stainless steel pan get. It is truly a joy to cook in and, when I don't rotate my pans for photographing I'm always using their Vitavit Premium for my family cooking (that model is only available in Europe right now - don't know if they will be bringing it to the U.S.) I would be remiss in not mentioning Kuhn Rikon - also very good with stunning design, but their minimalist features are not for everyone. Also a great premium investment. They have a new budget model that is in the $100 range, the Ecomatic, I have not seen it so I cannot comment. Speaking of buget we go to the Fagors. They have a premium model the "Futuro" which has a very nice pressure-release valve. You just twist it and walk away instead of standing there and pushing a button for two minutes. However, you do get what you pay for. The top cannot go in the dishwasher - and needs to disassemble regularly by removing four screws to get clean. The stainless steel is also a bit more "sticky" and takes a little extra work to get clean. The three manufacturers mentioned above have each sent me a pressure cooker to use - and each pressure cooker has had to go a two-week round of testing to be used and photographed on my website - I run them through a set of recipes that test the pressure cooker's ability to reach and maintain pressure and be able to do all the other things pressure cookers should do well: brown, braise, steam, ect. In the end, to quote my pressure cooking colleague, The Veggie Queen, "They all get you there!" All brands will pressure cook - no matter what the brand, name or quality. So... my most general recommendations for any brand are: Spring Valve - This is the latest technology and it won't fill your kitchen with steam and the sounds of steam engine pistons firing once every minute or two. My older "first generation" pressure cooker terroized my husband and children. Stainless Steel - Don't compromise. There are some aluminum pressure cookers out there that are cheap (I see one offered on amazon all the time for under $30 but the base is aluminum)- they discolor, easily get pitted and mis-shapen and react with foods (if you never cook with lemon, tomato and wine - then the last part won't be a problem). Also, avoid non-stick coatings for the reasons I mentioned above for Electrics - they never play well with meat that actually needs browning. Two pressure Settings - "High" for meats, legumes and anything dense that needs a long time to cook, and "Low" for veggies, fish, eggs (I have instructions for those coming in April) and other delicate things - some pressure cookers have a switch to select the pressure settings, some will show you one to two rings to let you know it has reached a pressure setting. Stovetop - It is just more flexible (in terms of what and how you can cook in it) and less delicate, plus you get to use the base for regular cooking, too! And lastly, if you can get a set with a matching small fry/sauce pan (they are usually two bases that share the same pressure cooking top)- you won't regret it! I always use my little pan for making pasta sauces, prepping veggies for other recipes, ect. If not, 5-8 quarts is a good starting point and very versatile. Ciao and happy shopping! L

I'm a little late to the party, since I recently re-discovered my eGullet account! On stovetop vs. electric... Yes, electrics are all over the map on their "standard" pressure (mostly lower, thusly taking longer to cook and regular pressure cooker temperatures and though some are below the "standard" 15 PSI there are three brands that are not (Woflgang Puck, Nesco and Cook's Essentials). As someone mentioned, the biggest disadvantage of electrics is the inability to do a quick (20 second) open that stops the pressure cooking immediately (for steaming veggies and fish). This opening method also prevents you from having to release vapor through the valve - an important consideration when cooking with foamy foods such as grains, beans, and alcohol (for example a 100% alcohol braise or poace) - which can either shoot out super-heated liquid or block the valve when you are releasing pressure through the valve. Another drawback to electrics, is that they all have an interior insert with a non-stick coating (except for Instapot which has a stainless steel insert)- which is tricky for using accessories and delicate (if the coating is shot the whole pressure cooker is shot and you have to get a new insert) - I recommend using silicone steamer baskets and forms for these types of pressure cookers. Of course, their advantage is that they automatically regulate the heat and pressure and start counting the cooking time from the time it reaches pressure. Heat regulation on stovetops pressure cookers turns off some people because there is a learning curve and a little bit of fiddling involved until you discover how low the heat can go without loosing pressure - usually by two recipes in, you've got it! They are starting to take care of this with Langostina's new Articook and Fissler's Vitavit Edition - which feature a little timer you can attach to the pressure cooker which begins counting down the cooking time from the time it reaches pressure -- I haven't seen them myself but their websites claim that they can do much more, including letting you know when the sealing ring needs to be replaced. On Sizes and their uses Most published pressure cooker recipes, and my own, are written for a 5L pressure cooker. Actually, they under-shoot it a bit to make sure you don't go over the maximum line (my risotto recipe, for example, can be doubled and still fit in a 5l). 1-2qt -"small frypan" Good for making sauces. Because of their small size, they reach pressure faster (but also cook less food). Great for one person. 3-4qt - "large frypan" Great for cooking meat because of the larger surface area in direct contact with the heat from the stovetop. Great for two people. 5-8qt - "braisers" Most recommended size for beginners, great for stews, soups, chilis, ect. If you can only afford one pressure cooker, this is the one you should start with (the other two can come later). Great for a family of 4-6. 10qt and above -"pressure cooker canners" Because of their size, these pressure cookers can also be used as canners, and are what you see in all the cooking shows (Top Chef, Next Iron chef, ect.) because of their increased capacity. I would caution use in the home unless the cook has actually seen and examined these pots because they are very heavy while empty, and can be tricky to fit in the average sink under the spout for a quick-open. What I've got... Plus a couple of extra Fissler models, not pictured, that I just received to try out and tell them what I think. So glad to see increased interest in pressure cooking and I look forward to participating in the discussions! Ciao, L

The biggest danger when braising meat in the pressure cooker is using too much liquid - then you end up boiling it. The meat itself also releases liquid and there is no evaporation - as you probably discovered when you opened your pressure cooker and found probably 1lt of liquid! I always recommend using the minimum amount of liquid (maybe just a touch less) to compensate for the liquid the meat releases. The worst thing that can happen with meat in the pressure cooker (which does not become tough or dry when overcooked) is that it can be so tender that it falls apart - so you would no longer have a roast. Yes, and no. Pressure cooking time of meat does not depend on the quantity, but the density (i.e. cut). If you see that the cooking time for lamb roast is 15-20 minutes (as noted in my timing chart http://www.hippressurecooking.com/p/cooking-times.html) the it would still be the same amount of time if you can fit two, or even three lamb roasts in your pressure cooker. What changes, is the pressure cooker's time to reach pressure - being more full means that more contents have to reach the boiling point, to vaporize liquid and have it begin to reach pressure. You would only have to increase the cooking time if the roast is abnormally large - hence more dense. The amount of liquid, depends on the cooking method you want to use: Steam Roast (with a trivet), Braise, Stew and Boil each need progressively more liquid to cover the meat in varying degrees. Yes, the "whistling" or weight-modifyed valve pressure cookers usually need more liquid than the modern spring-valve pressure cookers because they maintain pressure by releasing vapor. But there is no need for a fancy calculation. Just check your user manual to see the minimum amount of liquid required for your size and model of pressure cooker to reach pressure. I also wrote an article on how to achieve "maximum velocity flavorage" with your meat using the pressure cooker. Here are my suggestions (at the top of the instructional recipe): http://www.hippressurecooking.com/2011/02/lemon-and-olive-ligurian-pressure.html I hope you find them useful! L

Caro Mario, I'm writing an article on strangolapreti ... originally it was going to be something short and cute detailing the lesson my mother-in-law (who currently resides in Trento) gave to myself and a couple of friends during her first visit to America. When I started doing more research on this recipe, I discovered that there isn't a set recipe. For example, in Trento they are ricotta & spinach gnocchi with a sage butter sauce, the Berghamaschi claim to have invented the forementioned recipe but throw a little pancetta in the mix, the Romans use this term to refer to potato gnocchi in a tomato sauce and in Basilicata it's a dried pasta shape (loose-twisties) served with a ragu'. In your culinary travles, what versions of strangolapreti and strozzapreti have you run across and, more importantly, which do you prefer? Ciao, L P.S. to eGullet -- thanks for the opportunity to speak to the Italian Food Oracle!