Skyler Tanner

Funny story about a pressure cooker: A client of mine let me borrow their pressure cooker because they hadn't used it in years and "never more than a handful" of times in total. I was going to do a take on the caramelized butternut squash but using japanese sweet potatoes instead. Wanted to do a sort of "yaki imo" with the potato caramelization balancing the ginger. I get the thing home, go through the cook process, go to depressurize it and...nothing, not gonna move. Try everything: reheating to release vacuum, more rinsing, dremeling the lock and could not get the damn thing open. The next day I finally go over to my friend's house to sawzall the thing open. The vacuum created was so strong that it was the last resort I still used the potatoes, still purchased a pressure cooker, and still love the thing. Older cooked are scared of them exploding; I'm only scared it won't open!

Hello all, While I don't have the book yet, I've cooked from MC (thanks library rental!) and have done all of the available "free" recipes out there. This includes salmon sous vide with spice butter, frozen steak to sous vide (with chuck, turned out incredible), caramelized squash, and the one that I've done the most: vegan gelato. I've done multiple versions: cashew, strawberry-macadamia nut, and made up a nutella on the fly from the hazelnut recipe by adding 5-6 tbsp (don't remember, it was to taste) of great quality cocoa powder. I highly suggest running, not walking, to the nutella vegan gelato.