[Pressure Cookers – what's cooking?]

If you pre-soak beans in water overnight (cold water would do), you need less cooking time. Even ten minutes will cook chick peas. If you do not have adequate soaking time, you can soak it in warm water ( I just microwave the water briefly) and the beans will absorb water and swell up in 30-60 minutes (sort of poor mans sue vide). It will save you energy and is a common practice in Indian kitchens

[Portable induction burner for sous vide?]

I think it is time some manufacturer come up with an induction cooker with sue vide control. Until then some one has to hack it I guess

Able

[Pressure Cookers – what's cooking?]

Modernist Cooking suggests specific pressures for pressure cooking

Indian pressure cookers dont allow us to set pressures

we can only adjust cooking time

[Ingredient Quality: Is it food grade?]

I am from India and I find it difficult to source quality ingredients and was pleasantly surprised to find that most of the ingredients such as xanthan gum, sodium alginate, high quality gelatin (with Bloom number specified) available with Sigma Aldrich who supply chemicals tour molecular biology lab.

The manufacturer however warns that it is only for research and laboratory use.

Since molecular biology and cell culture labs require ingredients of high quality (higher than for culinary purposes), are these safe to be used in food preparation?

What is the difference between food grade and laboratory grade?

Able