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ePressureCooker

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  1. You absolutely can. In fact, if you have a copy of Modernist Cuisine at Home, they have a caramelized ketchup recipe. And even if you don't, I'd say that's a hint that they consider pressure cooking the best method of getting the flavor out of the tomatoes.
  2. I can't provide any information as to sous vide, never having done it, but I can add re the pressure cooking and the gelatinization issue (versus traditional methods) I can always get far more gelatinized stock than I can ever manage with stovetop methods. Pressure cook chicken bones and scraps for 90 minutes to make stock, and its going to be practically rock hard from the gelatin after refrigeration overnight. Cook a whole chicken for 20 - 25 minutes in the pressure cooker, and the cooking liquid is going to be pretty firm, after refrigeration. Even if I just cook chicken parts for a few
  3. +1 on the thank you to Enrique for that explanation. Very interesting. I can't provide any information as to sous vide, never having done it, but I can add re the pressure cooking and the gelatinization issue (versus traditional methods) I can always get far more gelatinized stock than I can ever manage with stovetop methods. Pressure cook chicken bones and scraps for 90 minutes to make stock, and its going to be practically rock hard from the gelatin after refrigeration overnight. Cook a whole chicken for 20 - 25 minutes in the pressure cooker, and the cooking liquid is going to be prett
  4. Maybe I'm unusual for a pressure cooker aficionado, but I find it nearly impossible to just throw everything into the pot together to cook. I'm always doing various steps, like caramelizing the vegetables / mirepoix first, browning meat separately, adding ingredients at the end - very few of my dishes are chuck everything in together with no "layering" preparation. I also find myself combining various techniques increasingly, for example, parboiling potatoes and then finishing them off for a roast in the oven, or partially cooking a chicken in the pressure cooker to get that lovely softened
  5. Forgive my ignorance, but what makes it Genovese style? ;D
  6. You could also quick / refrigerate pickle a small portion of that 20 pounds, just enough that you could eat within a couple of weeks. Family loves them on tacos, tostadas, green salads, potato salad, etc.
  7. The thing is I don't use wine I couldn't drink to cook, so no keeping in the fridge for me. I'm not suggesting using BAD wine, merely wine that has gone flat but still has the proper flavor, if I understand correctly (I don't drink myself, only cook with wine, and I pretty much stay with fortified wines/alcohol as a result, since it takes a long, long time to use up a bottle.)
  8. Interesting! Unfortunately, they didn't comment on the thin vs. thich cut fries, but their technique of determining the specific gravity (and presumably, the wetness or dryness) was certainly interesting -- one more variable to eliminate. And this might account for the earlier recommendation to use one to two week old potatoes, rather than fresh ones -- presumably they are somewhat dryer. Unfortunately, at the moment I am recovering from a nasty fall that severely dislocated my left ankle and broke the fibula in four places, requiring a 10" plate and a bunch of screws to hold everything toge
  9. You're right, making your own stocks is one of the great benefits of owning a pressure cooker. Although I rarely have enough to can it, it usually is used up so fast. (We're trying to eat a lot of homemade soups.) If you'd like to read two really interesting articles re making stock in the pressure cooker, I can recommend: http://www.cookingissues.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/ http://www.cookingissues.com/2010/01/27/pressure-cooked-stock-2-changing-pressures-playing-with-chemistry/ Its really quite interesting to read about their experimentation and their comparisons
  10. Interesting. If you have leftover wine you didn't drink in time, or that you took home from a restaurant and there wasn't enough to drink, you could also keep it in the fridge for cooking. You can still use it for cooking after its not really good for drinking anymore.
  11. You're right, making your own stocks is one of the great benefits of owning a pressure cooker. Although I rarely have enough to can it, it usually is used up so fast. (We're trying to eat a lot of homemade soups.) If you'd like to read two really interesting articles re making stock in the pressure cooker, I can recommend: http://www.cookingissues.com/2009/11/22/pressure-cooked-stocks-we-got-schooled/ http://www.cookingissues.com/2010/01/27/pressure-cooked-stock-2-changing-pressures-playing-with-chemistry/ Its really quite interesting to read about their experimentation and their comparisons
  12. My guess is if you used a conventional beef stew recipe in the pressure cooker, it probably wouldn't come out well. There's a couple of things you need to adapt. First, you need to reduce the liquid by about a third. There's far less evaporation inside a pressure cooker, therefore you don't need as much liquid. I usually will add a teaspoon or two of beef base to compensate for any lost beef broth I would have started with, depending on the volume of the meal. Second, if there's any alcohol in the recipe, you need to reduce that as well. I would probably start with 2 tablespoons at most,
  13. I beleive I first saw the grated butter trick in a Julia Child book...There too? Well, maybe he got it from her, or came up with it on his own. There's not a thing cooking wise that one person can't think of that someone else (or many others) can't think up on their own, either contemporaneously or later. ;D
  14. What Lisa said. Or if you don't want to keep the other onion half in the fridge, you could saute it and then freeze it for later use (that takes up less room).
  15. Well, I was going to suggest wine in ice cube trays and using pyrex custard cups for the mise en place question, so I'll proceed on to my own "tips". The first two are baking related, when you are supposed to get butter into little small bits for your biscuits. ATK had a clever biscuit recipe where you melted the butter (I know what you're thinking, but wait for it) and then let it cool somewhat. You then add the cooled liquid butter to the buttermilk for the recipe, and then stir vigorously. The coldness of the buttermilk instantly solidifies the liquid butter and you have a bunch of littl
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