Martin Fisher

I just read Kenji's article. I agree with some of what he wrote. I haven't found any advantage in using a Kuhn Rikon Duromatic. Mine sits idle—needs a new spring valve. "See, older models of pressure cookers have what's called a "jiggler": a weight that sits on top of a steam vent. As pressure in the pot builds up, that steam pushes up on the weight harder and harder, until it finally lifts it just enough to vent a bit of steam out, releasing pressure and allowing the jiggler to settle back down. This happens at quite a rapid rate, leading to the weight "jiggling" up and down (hence the name). What this means is that in an old-school pressure cooker equipped with a jiggler, the liquid inside actually simmers slowly as pressure builds and is released. This leads to cloudier broths and stocks, and soups and stews with ingredients that tend to fall apart a little more. By contrast, my favorite stovetop pressure cooker, the Kuhn Rikon Duromatic, has a spring-loaded valve that indicates when pressure has been reached long before it actually starts venting. That means that you can adjust the flame underneath to maintain high pressure without any release of steam at all." You can do exactly the same with a 'jiggler' or 'blow-off' pressure cooker. The Kuhn Rikon Duromatic operates at relatively low p.s.i.—11.6 (0.8 bar) when both indicator lines are visible. Same p.s.i. as an Instant Pot.

Binging with Babish, Munchies, Bon Appétit, Laura in the Kitchen, Everyday Food, All Things BBQ, and Serious Eat, are also good.

When the movie 'Brokeback Mountain' became a sensation back in 2005—winning several awards. I remember seeing that it was based on the short story 'Brokeback Mountain' by Annie Proulx. I also remember thinking, Hmmmm, that name, Annie Proulx, rings a bell. I didn't investigate until some time after, but, sure enough, her name certainly was known to me. She wrote the under-appreciated book, The Gourmet Gardener: Growing Choice Fruits and Vegetables With Spectacular Results. I'd bought the book back in 1987. I think it's excellent. It's well written and it contains information that wasn't available in a single tome, prior. I wish she'd update it. Maybe I'll send her an email.

I think it's actually missing an ingredient—a dab of fish sauce!

Gosh, that looks real good!

Well, yeah, kinda, but it's not a big deal—not with the stove-top pressure cookers I've used—which have been many. Several models of Mirro, Presto, Hawkins, Kuhn Rikon, and All-American. I've used them so much that I can tell what's going on by the sound—I just make two minor adjustments during the cooking process. I know my stoves settings for each adjustment. High heat to start—the 2 adjustments, after the PC comes up to temperature, are "3" to cook and then "off." Quite simple. IMO, the so-called, set-it-and-forget-it 'advantage' of electric pressure cookers is canceled out by the points I've posted previously... "The insert is easy to clean. It requires about as much cleaning time as the entire stove-top pressure cooker. Then there's the lid. The multi-piece lid. Then the pressure cooker body, the cord and the counter-top. Something else that I found irritating. When it came time to pour the PC'd chiles and some of the other ingredients into the blender, it required fiddling with pot-holders to handle the insert, where the stove-up PC requires simply grabbing the handles and pouring. The clean-up and fiddling around as well as other differences required an additional ~20 minutes compared to using the stove-top PC." Advantage, by far, stove-top pressure cookers!

I think it's even more common with stove-top pressure cooker recipes—being that stove-top pressure cookers operate at higher p.s.i.

No truer words were ever spoken! Too much time in the pressure cooker will blast out the collagen and fat, destroying the texture and ruining the dish. Most folks don't seem to notice! Just as some folks don't notice ruined stock. I don't get-it!!! My comments are meant to insult, we all perceive things differently.

Yeah, I posted his omelette video in another thread some time ago. Quite amazing! I've also followed 'Cooking With Dog.'

Have you tried the Mission 'Carb Balance' tortillas? They're the best low-carb 'white' tortillas I've found. Joseph's Lavash is also good. Both are great for egg salad. I don't think I've made any other type of egg 'sandwich' with them.

Yeah, so sad! When I was growing up, and prior, a broken-yolk fried egg sandwich was a poor folk staple.

Yeah, Chef John is comical.

Severed? LOL I'm almost always multi-tasking, doing 2 or 3 or 4 things at once—making a mess of ALL of them! LOL I crave egg sandwiches, which probably seems odd—but I can't don't, usually, eat real bread anymore.

I subscribe to some. Chefsteps, Sous Vide Everything, Alex French Guy Cooking, AlmazanKitchen, Country Foods, Mind of a Chef, StaffCanteen, Jamie Oliver, BBQ Pit Boys, Townsends (18th century cooking), Fine Dining Lovers—and many more. AlmazanKitchen is probably the most unique. It's a couple Serbian guys cooking, mostly, outside—in a forest. Here they roast a chicken via the old string rotisserie trick. Brief article on 'Country Foods' centenarian cook, 'Granny.' MEET THE 106-YEAR-OLD YOUTUBE COOKING SENSATION

Hmmmm!? Seed starting heating 'mat?'

I don't think there's anything I've experimented with more than chicken stock/broth. Literally thousands of batches. When I was a child we raised at least 100 meat chickens every summer. Then, back in the 90s we used to raise as many 1200-1300 chickens on 'pasture' every summer. In addition to the birds we raised for ourselves, I had thousands of feet, gizzards, hearts, necks, heads, etc. to work with—from the chickens we processed for others. Before Salatin became well known, and long before he published his book Pastured Poultry Profits in 1996, he wrote articles for Stockman-Grass Farmer magazine. I spoke with him on the phone 2 or 3 times back in the day. His work spurred us to raise chickens in great numbers. I lived a rural life up until I moved to this village back in 2010. I ran a contstant 'want ad' for old spent laying hens. I received a few hundred over the years—all, either dirt cheap or free. Perfect for making stock or broth. Unfortunately, I can't do that anymore because butchering chickens here would likely be strongly frowned upon. LOL

Funny thing is, she bought the book on nothing but a whim. It's a cookbook by Joanne Weir—which happens to be my aunt's married name.

Right, I'm speaking as to the technique of boiling and rinsing—and white stock has long been defined as "soup stock made from veal or chicken without colored seasonings and often used in white sauce'" or similar.

FWIW, it only required about 2 minutes of research to find this—which pre-dates Escoffier's Le Guide Culinaire by 7 years. It's credited to a "French Chef" which hints to it's existence prior—it may very well be published elsewhere. But I haven't done further research. Source: Fannie Farmer's The Boston Cooking-School Cook Book, 1896, Page 109 I'm not convinced it's safe to say that the technique was developed by the Chinese without proof—which likely doesn't exist.

Poultry often tends to be over-brined, IMO. For best results, a 0.75% to 1.0% equilibrium brine is, usually, plenty—moisture retention, seasoning, without a 'cured' texture

I wouldn't leave it in the brine, you'll risk over-brining it which can also lead to bad texture. It should be fine air drying in the fridge for a couple days, but I find that the skin doesn't dry well in the hollows between the legs and breast, and the like. I use a hair dryer, dedicated to the purpose of even drying poultry before it goes into the oven, or spit, or the like. The couple days rest will also help equalize the salt throughout the bird.

I've always thought it odd that Beard boiled the hell out of chicken pieces and accompaniments before he simmered the hell out of them!!! Source: James Beard's Theory and Practice of Good Cooking, By James Beard Again, it leads to that fowl foul flavor that I've also described as 'tired.'

Colicchio pushes that technique.

Folks perceive things differently, I guess. Until folks can trade taste buds we won't have a reliable/realistic way to compare. I described it as horrible, which is probably going overboard. it's certainly edible, but it's not good, pure, chicken or turkey flavor.

Well aware of that article. I run the Hawkins pressure cookers at lower than maximum pressure—below the point of venting. I've made stock in a myriad of ways—even in canning jars where no flavor can escape. Basically the same result—some sanguine flavor. I love liver, but I don't like a hint of liver in my poultry stock.