Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Everything posted by JoNorvelleWalker

  1. Since it is too late to edit, I misremembered and misspoke: the rice pudding recipe I usually use, from Someone's in the Kitchen with Dinah, pp 165-166, calls for 1/2 cup rice and 5 cups of liquid (not 4 1/2 cups).
  2. I've been using this method for about eight months now, as I see from my last post date. I just bought a Fissler pressure cooker set, one pan of which has the dimpled surface that Fissler calls Novogrill. I can report that this works well for steak, although I need a bit more work to figure out the temperature with it. I think the pan tonight was a bit too hot. To keep it from getting overdone I took the steak off the heat before I had a chance to baste with butter. While the steak was resting I sauteed mushrooms and garlic in the Fissler, then deglazed with red wine and finished with parsley and the butter I would have used for basting. Cooked just to my taste and tender, but maybe not as flavorful as if I had cooked more slowly and not skipped the butter step. I was pleased how easily the Fissler pan cleaned up.
  3. I had to conclude that the Fissler rice pudding recipe was defective. Either that or I've lost the ability to measure out a recipe. I am trying again with about twice as much milk, cooked for a longer time. I sort of wish Fissler had used weight rather than dry measure for their cook book -- one might have expected better from a German company. Meanwhile I steamed a whole potatoe for making mashed potatoes. I cooked the large, well scrubbed russet potatoe for fifty minutes, then mashed as usual with butter, salt, and cream. Great flavor, although the result was a little dry. I think because my usual boiled potatoes absorb a lot more water. Mashing with a bit of added milk might have made all the difference. Tasting the modified rice pudding now. Much closer to what I think of as a pudding. The recipe as written calls for 3/4 cup of rice and 1 1/2 cup of total liquid. Whereas the traditional rice pudding recipe I cook on the stove top calls for 1/2 cup of rice and 4 1/2 cup of liquid. Maybe it's a difference between American rice pudding and German rice pudding. But I suspect it is bad recipe. I doubt I will try making it again.
  4. For a chocolate cake that needs no embellishment, I suggest Rose Levy Beranbaum's Perfect All-American Chocolate Butter Cake, The Cake Bible pp 54-55. Leftovers are not usually a problem. It also works for cupcakes. The recipe calls for Dutch processed cocoa, which sadly I remember everytime I think to bake one (like now). I really should get some more good Dutch processed cocoa for the pantry.
  5. I guess no one like polenta? Tonight I tried rice pudding from the recipe book that came with the Fissler Vitaquick, except I halved the recipe and cooked it in a pint canning jar, rather directly in the pressure cooker. Tastes OK. The rice is a bit chewy, but not over or underdone. I have to say I like my rice pudding cooked on the stove top better, even if that takes about an hour and twenty minutes start to finish.
  6. The pressure test worked as far as I can tell. I put the 8 liter pan on medium high heat with 300 ml water in it. After a couple minutes steam came out of the handle. A few seconds later the steam shut off and the pressure indicator began to rise. I reduced the heat to low when the second white ring of the pressure indicator was visible. However steam started coming out of the handle again and making noise, telling me (I think) that the pressure was too high, so I took the pan off the burner. When the indicator started to go down I put the pan back on the burner at the lowest heat setting. The lowest setting of the burner was sufficient to hold the pressure at two rings (whatever pressure that may be) for the twenty minutes that I tested. The manual says the maximum pressure is 75 kPa, however I do not necessarily believe the manual (for reasons stated above). Thus I'm no closer to knowing the actual pressure. The lid is stamped "US", which as pazzaglia mentioned earlier in the thread probably denotes a different pressure setting. Interestingly the 8 liter pan came with a sticker that says "Complies with UL 136", the US pressure cooker standard. However, as shipped, the pan cannot comply with UL 136, since UL 136 specifies what information about the pan must be in the included manual.
  7. Thanks. Looking carefully at the picture I can see they are made by the same company. I may get some to try.
  8. OK, thanks, I did it. I ordered the Quatro Set Large on Amazon, for delivery tomorrow. I sort of wish I had a few more dollars left for food. I was not so fortunate. My manual is for the vitavit premium. The Amazon reviewers were correct. In my opinion supplying the wrong manual for a pressure vessel is pretty inexcusable for a large well established company. (Fortunately one of the lanuages is English.) As upset as I am with Cuisinart for not supplying spare parts for my now useless Cuisinart pressure cooker, at least when I bought the Cuisinart they enclosed a xeroxed sheet in place of the missing manual, with an apology that they would mail the printed manual when it was available. Which they did. Somewhat more positive first impressions of the Vitaquick: The pans are beautiful. All the pieces fit together smoothly and precisely. The smaller 4 liter pan has the Fissler dimpled browning surface. The larger 8 liter pan has a smooth surface. The two pans nest together nicely. Included are a perforated insert, tripod, and glass lid. With the supplied perforated inset installed, the 8 liter Vitaquick pan will accomodate one Bormioli quart (1 liter) canning jar. However there is very little space between the lid of the jar and the lid of the Vitaquick. Can anyone tell me if this is OK? Or should there be some minimum clearance? There is enough room for four Bormioli pint canning jars, with plenty of space above. I'm not sure if this is a plus or a minus, but the pans are heavy. Expect an update after I try some pressure testing later.
  9. Were these the lifeliners you were speaking of? Warp Bros. PM125C Plast-O-Mat Ribbed Shelf Liner
  10. I'm looking for the best method to prepare polenta in a pressure cooker. I know of at least three: Modernist Cuisine's in a plastic pouch, but I don't have a vacuum sealer. MC@Home's in a canning jar, but I have read of problems. Vickie Smith's in a bowl set inside the pressure cooker, which looks more trouble than it's worth. I like the idea of cooking polenta in canning jars the best. Has anyone tried this who could offer suggestions? The only ways I have made polenta are stirring on the stove or in a double boiler. Thanks!
  11. OK, thanks, I did it. I ordered the Quatro Set Large on Amazon, for delivery tomorrow. I sort of wish I had a few more dollars left for food.
  12. Having read this whole thread again (for the third or fourth time) I believe Pazzaglia answered my question in her post #236. If I understand correctly, I think the short answer is "yes". I hope.
  13. From reading reviews on Amazon there are reports that (at least as of a month or two ago) Fissler is shipping some Vitaquick models with the wrong manual, and that the units don't reach 1 bar pressure. Has anyone experienced this first hand? I want so much to like the Vitaquick.
  14. Chippy, thanks for relating your positive experience with the Vitaquick. I am in the US so the Vitaquick is the only easy to get Fissler model, although in my experience it's not too difficult to order European cookware from amazon.fr (except for the cost, of course). I was not thinking to use the Anova for the same things as the pressure cooker. Both the Anova and a pressure cooker would let me prepare things in ways that I cannot currently make, that's why they were linked in my mind. I have a good thermometer. Which makes me think it would be nice if there were some way to measure temperature inside a pressure cooker. I realize if all the air is expelled from a pressure cooker, the temperature can be calculated from the pressure. Does anyone know if the Vitaquick allows all the air to be expelled, or does the pressure valve shut off before that happens?
  15. I may be able to finally afford a pressure cooker by the end of this week. I'm still leaning to the Vitaquick. Does anyone have new experiences to share that might affect my decision? The Anova circulator is tugging at my sleeve but I think I need a pressure cooker more.
  16. Best yet to my taste: pineapple juice 2 1/2 oz Coco Lopez 3 oz coconut oil 1 oz lime juice 5 ml Barbancourt 4 oz ice The truely observant will notice I omitted the Angostura. (But I put Angostura on my pizza.) Another difference, I strained the mixture into the glass. It's also hotter and more humid here tonight. I'm leaning more toward dark rum for pina coladas. For future research I'd like to try some Lemon Hart Demerara 151, which is what I used to use, but I've not bought Lemon Hart since the 1970's and I don't see it on the local shelves. Are there any other 151 proof dark rums that folks could recommend? Meanwhile I'm enjoying what I have in front of me. Did I mention this was good? Edit: I believe my only choice locally is Gosling's Black Seal 151. Is this any good?
  17. If truth be told, the last concoction made my tummy hurt. But I am back at it again with a new pineapple (Dole, this time). Tonight's recipe: pineapple juice 2 1/2 oz Coco Lopez 2 oz coconut oil 1/2 oz juice of 1/2 lime 2 dashes Angostura Barbancourt 2 oz ice I'd say not bad, but not quite as good as post #26. The main fault tonight was too much lime. It was about the same amount of lime juice, yet double the proportion. I'm also not at all sure about the bitters, but trying to keep an open mind. I think the sweetness would have been about right without the lime. As is, needs more Coco Lopez. Even with the added coconut oil the drink was not at all greasy. According to wikipedia coconut oil melts at 76 deg F (24 deg C) so this is not surprising.
  18. I'm more with those who make small batches once or twice a month. But I find over-kneading worse than under-kneading. I prefer semolina when I have it, however I like King Arthur AP organic just fine. Your mileage may vary.
  19. I finished Smoke and Pickles a few days ago. Good writing and a pretty book. Some of the food looks very interesting. Unfortunately I have few of the ingredients and I have no idea what most of it is supposed to taste like. My main criticism is recipes like tobacco cookies with warm milk and whiskey. I'm with Nathan Myhrvold that food should not be made from non-food ingedients such as dirt, leather, and tobacco. "I can tell how good a chef is just by listening to her knife work. It is quiet by steady and strong -- like a Gillian Welch song." I'm a Gillian Welch fan, I listen to her music almost every day. Listening to her at the moment. So much to like about Edward Lee's book.
  20. It was worth a try. As I expected the pressure extracted coconut did not have much remaining taste. I pureed the coconut and the last of the pineapple (about half a dozen pieces) with the last of the pineapple juice (3 oz), four oz Barbancourt, a splash of the coconut juice, last of the can of Coco Lopez, two dashes of bitters (because I went out and bought some), and processed with a lot of ice (no point in measuring this time). "Not good," as Captain Jack would say. Every sip has to be chewed. Could be a little sweeter and less salty, but the main problem is the texture. I bought some virgin coconut oil that I intend to try, but I thought not worth wasting it on this. Some lime would have been nice too, but again, not worth wasting it. At least I've had my fiber for the week. Edit: pina colada should not be salty, this is ridiculous.
  21. I always lined my shelves with freezer paper. Unfortunately many of my current kitchen cabinets were so gross and disgusting when I got them that I didn't bother. I can't bring myself to use most of the cabinets at all.
  22. I still have the meat that I pressure extracted, but I'm not sure it has much flavor left. I could try. But I would not use the coconut water/juice for drinking. It is very salty. Maybe it could be used for savory cooking but that's about it. I understand some people like coconut juice but it is not to my taste. Coco Lopez is about twenty percent fat (and the rest sugars). Coco Lopez tastes oily to me by itself. That's why I thought adding coconut oil might work.
  23. Tonight I tried roughly equal proportions of Busted Barrel, coconut juice (reserved from last night's coconut experience), and pineapple juice. It was vile. I doubt Captain Jack Sparrow could have held it down. The predominant taste was salt. I had to add more pineapple juice and stir in some Coco Lopez just to make it barely potable. Last night's Pina Colada was so good.
  24. Anyone know how I could get more coconut body and flavor without using as much Coco Lopez, and without being attacked by coconuts? The grocery store where I shop has Spectrum coconut oil, but I don't think they have unrefined. I will have to check. I don't believe they have unsweetened processed coconut either. The problem, for me, with Coco Lopez is that it is too sweet.
  25. Does that mean you put the bitters in the drink or on the garnish? Forgive me, I am a novice at this.
  • Create New...