KennethT

I assume he's (one of) the founder(s).

I don't think so because when you make rice, there's a lot of water surrounding the rice and the rice is brought to a boil directly from the heating element. So, under pressure, the water surrounding the rice is at 248F at high pressure (assuming the IP works like my PC). This is different from the idea of putting a bowl of water/rice into the 250F steamy oven because the oven doesn't heat the water by conduction - so I think cooking rice in a PC would be different. When @Shelby makes teh gizzards, they're basically steamed in teh PC on a rack above the liquid, so in that case, it would be the same as in a 250F steam filled oven.

I wonder if it's more of the freshness than thickness. I haven't been to a Chipotle in a while, but I remember their tortillas being quite thin - and certainly tender enough so that when you bite into one that's bigger than your head, all the fillings don't try to squish out the other side. Or maybe it's the fact that they haven't been refrigerated.

Please, take no offense @Smithy but my local burrito joints, and even a national one like Chipotle, would be crying at those burritos - all of mine would put a LOT more filling in each one. They add enough filling so that you can just barely close the burrito. One thing that helps is to either heat the tortilla on a flattop or briefly steam it - it will make it a lot more flexible and easy to handle. Similar to when wrapping something in a banana leaf, the leaf is commonly passed over a gas flame or burner. ETA - also, one can't undersell the importance of experience and muscle memory. Obviously, people who make 100 burritos a day will be a lot better at it than someone who does it on occasion.

Should work exactly the same. A PC works because the higher pressure enables the boiling point of water to be higher than at sea level. So my pressure cooker has 2 positions - the first is 1.5 Atmosphere (0.5 atmospheres higher than normal), which equates to a boiling point of about 230F; the second is 2 Atmosphere (1 atmosphere higher than normal) which equates to a boiling point of 248F. So, when suspended on a rack above the water line, you'd be immersed in 248F steam.... So, setting the steam boy to supersteam at 250F should do the same thing and take the same amount of time.

@Shelby I just had a thought - if (next time) there's not enough PCs, you could use a SteamBoy on Supersteam at 250F which would pretty much completely recreate the environment in a pressure cooker at full pressure....

I use this one all the time, only for tea. It's a bit stained.... It matches my wife's mouse pad....

That's true - my brain temporarily had a nap and I forgot that you used a breading. You'd have to thoroughly cool and dry them before breading otherwise it will not stick...

Is there any reason why you don't PC first, then dredge and fry? It reminds me of a lot of Indonesian recipes where they're cooking tough pieces of meat - it's first simmered in a spice paste liquid for a few hours, then drained, then fried...

I love the combo of aged sherry vinegar, finely diced shallot, a little Dijon mustard and tarragon. When I was a kid, my parents used to take me to a french restaurant that did a ridiculous cherry sauce with duck....

Also check how fine the gradation is in the power settings. My cheap one is like 10% between each notch. My really good one is 1%. Also, look for those with continuously variable output as opposed to using a duty cycle. Duty cycle ones lead to scorching very easily even at 40% power. Continuously variable ones act much more like a gas burner.

The hebrew you included could be pronounced fetah - the letters there don't include the vowels. Also, the first character (on the right) is the "ph" phonic, rather than "p"... To be "p" it would have a dot in the middle. Regardless of how it's pronounced, I have no idea what Israeli feta tastes like! ha!

It definitely depends on the cook top. I have 2 standalone induction burners - one is a cheap Chinese one that beeps the second you lift the pot. I can't see any way to deactivate the beeping. The other is a professional one which is designed to be similar to gas, so you can saute, flip, etc, and not only won't it beep, but it will still provide energy to the pan (albeit diminished). I only use the cheap one as a way to boil a big pot of water fast.

Unfortunately not.... but thanks anyway.

Steam-bake duck legs on a rack at 275 for 1.5 hours. After 60 minutes, slip the potato halves under the rack. To finish, turn the CSO to convection bake at 400. For those with the air fryer function (hello, Canadian CSO-500), use the airfryer; 5-10 minutes. The skin was perfect, but the meat was a bit dry - but, I got the legs in Chinatown and they were very lean to start with.