[Modernist Cuisine] Pressure Cooked Polenta?

[Anonymous Modernist 15013]

I was wondering why the difference in cook times between MCAH and MC for the pressure cooked polenta. The quantities of ingredients are the same but the MC version is vacuum sealed and PC'ed for 8 minutes while the MCAH version is in a mason jar and PC'ed for 12 minutes? Should the cook time not be much closer together? 50% more time for something with the same amount of product?

I ask because I made it on the weekend and to say it turned out subpar would be a very large understatement. I will be trying again but want to know if I should be cooking it for 8 minutes or 12 in mason jars?

Any help is greatly appreciated.

Edit: Started thread in wrong location, sorry.

[Sam Fahey-Burke]

Hi vinlo,

It takes longer to cook in a jar because heat takes longer to penetrate glass than it does a vacuum bag. I recommend using the Modernist Cuisine at Home version (12 minutes in a jar), but bear in mind it will still need to be simmered a little with the mascarpone and butter when finished.

Hope that answers your question!

Sam

[Anonymous Modernist 15013]

It does answer my question Sam, thanks. I think I may have let the polenta sit a bit too long and it firm up WAY too much.. not creamy at all. Will be trying it again though.