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society donor
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    Boise, ID
  1. Since several folks responded to my cry for help, I thought I would update you. K attended a 1 week course on pasta making from CIBO in Bologna Italy. Because I am a trained chef, they assigned a single teacher-chef to me. It was one of the most outstanding experiences I have eveer had in the kitchen. Every day we met at 8:30 to discuss what past a=we were going to make that day and what fillings and sauces would be required. We then walked to the open air market and got what we needed for that day, returning to the kitchen until 7:00 or so. Absolutely wonderful 5 days. I am by no means an expert (yet), but I can mix a dough and roll it out, all the while noting the dough’s consistency and need for more or less work. Great people. Great town.
  2. Greetings All: I have been looking at several cooking courses in Italy and would like to know if anyone has heard of the Culinary Institute of Bologna (CIBO). They advertise what looks like a very nice week-long course for professional chefs. Before contacting them I thought I would see if anyone in eGullet has any experience with the school. (It is difficult these days to distinguish "real" organizations from, let's say, "unreal" organizations!). Any input would be greatly appreciated. Coe.
  3. For what it's worth, I purchased an Anova immersion circulator (what this thread refers to as a precision cooker) a short time ago and after using it twice the power switch broke. I had to take it apart and jury-rig another. While the device was not Really expensive, I didn't think it so cheap as to break after 2 uses. Having said this, I don't know if others have experienced the same problem. I would be interested in hearing.
  4. All - I went through the USDA Primer and if they are as conservative there as they are when giving standard cooking times, I feel certain anything close will be safe. All that aside, if the USDA specified pressure is 10psi (boiling point at 193F), wouldn't taking the canned goods to 15psi (boiling point at roughly 213F) - as indicated by the home pressure cooker - for the same amount of time be a safe approach? My thought is this: even if the pressure cooker is off a bit (11, 12, 13 or 14 psi when it indicates 15 psi), is it likely to be off 5psi (a full 33% of its indicated pressure)? Aren't good quality pressure cookers better than that? NOT trying to start an argument here, just typing out loud.
  5. Life is about learning. I know about, and have done, freezing. It is now time to learn something else! -cfmiles.
  6. Thank you all. I am still a bit uncertain whether a larger pressure cooker (e.g. Fagor 10 qt or Kuhn Rikon 12 qt) can be used for pressure canning, Some of the literature I've read from university and government web sites say NOT to do this - that a canner having a gauge is required. It also seems like modern pressure cookers are reliable enough to maintain a true 15psi. I would hate to kill someone by giving poisoned asparagus or something! I do so love my induction, but this sort of thing is a pain. If I convince myself modern pressure cookers are not appropriate, Martins suggestion of a single burner unit is great (along with an All-American canner). If I convince myself modern pressure cookers are appropriate, I will use a Fagor or Kuhn Rikon. (btw, I am at sea level; well 33' actually.)
  7. DiggingDogFarm, Thank you for the link. The Fagor is certainly the largest SS pot I've seen. In some earlier reading, I was led to believe that to pressure can you MUST have a pressure gauge (presumably to ensure the proper pressure). The Fagor does not appear to have this. IF you don't need a gauge, why aren't smaller pressure cookers suitable for canning; e.g., an 8 liter Kuhn Rikon (other than the obvious reduced volume to can in)? is the quality of modern pressure cookers sufficient that a "visible double line" (used byKuhn Rikon to signify 15 psi) is good enough to permit canning?
  8. Not sure if this is the right place, but . . . I use a large induction cooktop and have been looking for a stainless steel pressure canner (not cooker, I have one of those). I've searched some of the obvious sites but every time i am routed to an aluminum canner - theses do not work on an induction hob. In the past i have tried a SS "trivet" upon which an aluminum pot is placed but have been disappointed in the results. Does anyone know of a source for SS canners? Thanks in advance for any pointers.
  9. This is great! Thank you very much. Now, does anyone have a favorite 30L pressure cooker. (I have an 8L Kuhn Rikon and love it.)
  10. I have been using an 8 qt Kuhn Rikon to experiment with. I would now like to get down to making healthy quantities OS stock. The onl "large" (30 qt) p-cookers I could find we're aluminum. Alas, my stove is induction. Does anyone know of any large pressure cookers that are either stainless steel OR have stainless steel bottom plate? Thanks in advance, cfmiles.
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