Anonymous Modernist 11719

The current issue of Cooks Illustrated (Jan/Feb 2013)has a good review of pressure cookers that is a worthwhile video and read: video: http://www.cooksillustrated.com/video/default.asp?newVideo=y&docid=41668 Review: http://www.cooksillustrated.com/equipment/overview.asp?docid=41600 I have a Kuhn Rikon 5 liter and it's a little small. The bigger the better! I have also had some scorching on the corners of the bottom since the heating disc does not go to the edge as noted in the Review. It's not a major problem and may be technique related. Tom

Hi Dennis, To be honest, I hadn't noticed that the recipe for the ribs had double the recipe of the glaze. Good pickup! I didn't double the glaze. I made the ribs for my wife and I, and the glaze was sufficient for two portions with enough left for perhaps two more. You don't need a lot since it's quite concentrated. I actually made up 4+ pounds of boneless ribs and chilled and froze the remainder for later consumption. As to the leftover ground beef, it's still in the fridge and will probably become part of a red sauce for pasta. I think we need Judy from ADMIN to ask the chefs what they actually do with the meat set aside. I used a 5 liter (5.3 Qt.) Kuhn-Rikon pressure cooker and was able to just fit in the standard glaze recipe ingredients. I don't think a 6 L. pot would hold a double recipe and I think that's why they have the proportions listed. One note: it takes more time than usual to decompress the pressure cooker because of the large amount of liquid in the pot. Be patient and don't rush the process. Bon appetit! Tom

I'm in hour 66 of the 72 hour short rib recipe and about to embark on the Red Wine Glaze. I had the same questions as Brandon and neil_enns. What do the chefs do with the ground beef, if it's not discarded and not added back to this recipe? I also thought that the end volume was low. No doubt it has a dynamite flavor! Looking forward to a wonderful meal! Tom PS: Fantastic dinner! The ribs were perfect. The glaze was wonderful, leaving us wanting more.