Anonymous Modernist 11719
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Posts posted by Anonymous Modernist 11719
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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
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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.
Pressure cooker: 1 bar/15psi: importance and Kuhn/WMF
in Kitchen Consumer
Posted
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