ojisan

My first attempts at using a pressure cooker for chicken stock were not impressive - high pressure for 45 min. using natural release. However, when I increased the time to two hours, the result was a double-strength flavorful stock. I'm guessing that it was due to extracting flavor from the bones. FWIW I'm using a modern PC (Fissler Vitaquick), not a jiggle-top. Also, I let the natural release go for 30 min.

The Tojiro is well liked among knife geeks - scalloped edge for minimal crumb, and the possibility of being sharpened. Take a look at the videos: http://www.chefknivestogo.com/toitkbrkn.html

I would save the fat for sausage.

I seem to use one knife 95% of the time - alternating between the Tojiro DP nakiri (5th down on the left), and the 240mm Hiromoto HC gyuto (3rd down on the right). The gyuto is carbon steel, no longer made, and sold for $50. Although carbon, is shows no patina, unlike the 150mm Hiromoto HC petty (to it's left) which has a lot of patina. The petty is the sharpest, thinnest knife I own.

My local Costco (Monterey Bay area) gets their chickens pre-brined from Foster Farms.

Am experimenting with chicken confit - two leg/thigh quarters @ 59¢/lb. Dry cured overnight w/ 2% salt (nothing else), rinsed, then sous vide for 8 hrs. @ 80º C. w/ a Tbl. of duck fat and no spices added in the bags. I have another hour to go before sampling....

I've never seen a Japanese sushi chef using a glass cutting board. Or any professional chef. AFAIK the preferred boards are either wood or Sani-Tuff™

Any suggestions on how to cut back the heat of the Mae Ploy without diluting the flavor? (In my fridge I have Panang, Masaman, Red, Yellow and Green.)

I recommend http://www.creamright.com

Cooking time for risotto is 7 min. in a pressure cooker, and no stirring.

The last time I bought salt, it was fine grained salt from Butcher & Packer - currently $4.50 for 25 lbs.. I suspect it might be referred to as "pickling" salt. http://www.butcher-packer.com/index.php?main_page=product_info&cPath=277&products_id=62 FWIW, I always measure salt by weight, not volume. Here's my observations: - 1/2 C. pickling salt (from Butcher & Packer) = 96 gr. - 1/2 C. Diamond Crystal Kosher salt = 78 gr. - 1/2 C. coarse sea salt from local health food store = 100 gr. Keep in mind that weights vary slightly depending on the humidity.

Katie - I salt the chopped napa with 3% salt and weight overnight. The liquid that is exuded is saved and put back into the ingredients. If you want my complete recipe, you can PM me.

Time to watch Tampopo again.

I think you're first going to have to decide how you're cooking the rice - rice cooker, stove top pot, pressure cooker etc., each of which requires different ratios. On the other hand, I humbly remember my mother's (and every other family members') instruction to thoroughly wash the rice then add water to the pot up to the first digit. To me this seemed so inaccurate, given variances in pot width and finger sizes, but those folks cooked the same rice, in the same quantity, using their same finger, in the same pot everyday, so it worked for them. In the end, it's trial and error, not rocket science, like all good cooking.

I'd noticed that mine was reading about .6f lower than my non-thermopen fast digital thermometer... which is close enough for me, then I got a second anova yesterday, and notice that they're both reading about .6f lower than my digital... either both my anovas are off by the same amount, or it's the thermometer. I suggest getting a second (third?) opinion. Thermapen accuracy specs: ±0.7°F (±0.4°C) from -58 to 392°F http://www.thermoworks.com/products/thermapen/#Specifications

What was the bath container? What are the temp specs? Plastic picnic coolers continue to exude white plastic bits, so I no longer use them. Polycarbonate is rated to 210º.

Pressure cookers boil the liquid/broth until it reaches pressure; then, after it reaches pressure, the surface is still.

Shizuo Tsuji (Japanese Cooking: A Simple Art) instructs: remove heads and entrails of dried sardines, or it will make the stock bitter (making niboshi dashi).

Jaques Pépin's "Cooking w/ Claudine" series is accessible and good. Also Alice Water's "Art of Simple Food".

FWIW, I'm having good results making risotto in a pressure cooker, substituting Koshihikari (Tamaki Gold brand) for Carnaroli or Arborio.

I'm not inclined to buy a $75 accessory for my $25 Iwatani torch….

Thanks, Laura! I'm looking forward to the results of KR tests for comparison. I'll monitor your website. I note in the photos that to achieve max pressure, the entire blue ring is exposed. In actual use, is it recommended to take it to overpressure and then back off?

in what way doesn't it fit? that WOULD be a fairly large error on their part, and a drag How is this an Anova "design flaw" or "large error"? Anova does not claim compatibility with this particular style Cambro. FWIW, the Cambro 18CW135 works fine, as does the Cambro 12SFSCW135.

Kuhn Rikon has the same policy - warranty is valid only if purchased from an authorized dealer: Thank you for your inquiry. Our warranty will be valid if purchased from an authorized retailer; Amazon is one but their 3rd party vendors are not. If you want to provide name of the vendor you are looking to purchase it from, I can let you know if they have an account with us. Regards, Jill Stroup Office Manager – Kuhn Rikon Corp.