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89 posted:Got yo pressure cooker action right here: jesus loving christ this world
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# ? Jan 25, 2017 10:23 |
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# ? May 15, 2024 02:53 |
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mindphlux posted:
It tastes...really good?
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# ? Jan 25, 2017 10:34 |
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89 posted:It tastes...really good? please tell me it isn't you in that video
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# ? Jan 25, 2017 10:39 |
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mindphlux posted:please tell me it isn't you in that video It is I
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# ? Jan 25, 2017 11:01 |
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At least use loving steel cut oats you monster.
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# ? Jan 25, 2017 16:35 |
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i love some wet poo poo in a cup
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# ? Jan 25, 2017 18:49 |
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peanut butter and applesauce wtf
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# ? Jan 25, 2017 19:19 |
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I don't understand why you would pressure cook instant oats. They're already cooked.
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# ? Jan 25, 2017 19:22 |
I do love the pseudo canned pressure cooker uses. Caramelizing onions, garlic confit... super easy but i hate oatmeal
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# ? Jan 25, 2017 19:57 |
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Ignore the haters, please post your pressure cooker chili video here and the chili thread. Please.
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# ? Jan 25, 2017 21:59 |
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I make this same thing, except it's peanutbutter on oat bread with cherry jelly. A peanut butter jelly, you might say.
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# ? Jan 26, 2017 02:35 |
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89 posted:It is I 89 i just... i just don't know
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# ? Jan 26, 2017 11:42 |
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I'd eat that
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# ? Jan 26, 2017 13:00 |
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bartolimu posted:A neat trick I recently learned is doing soft- or hard-boiled eggs in a pressure cooker. With the run-up time of an electric cooker it doesn't really save any cooking time, but it makes the eggs way easier to peel. I'll never do deviled eggs on the stove top again. Off-forums link. There's a thread somewhere around here with particulars as well, but I don't have it bookmarked. This works because steaming the eggs makes the membrane stick to the shell instead of the egg and you get beautiful perfect peel every time. If you dont have a pressure cooker you can do the same thing with a pot + inch of water and a steamer basket.
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# ? Jan 26, 2017 18:19 |
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Are there pressure cooker brands/models that one should avoid? I'm looking at getting a pressure cooker and while there are plenty of "buy this one" recommendations out there, I'm curious if, like, I just go to Target and buy one, what are the chances it'll be crappy?
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# ? Jan 26, 2017 18:33 |
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Harrow posted:Are there pressure cooker brands/models that one should avoid? I'm looking at getting a pressure cooker and while there are plenty of "buy this one" recommendations out there, I'm curious if, like, I just go to Target and buy one, what are the chances it'll be crappy? Probably not a great chance it'll be crappy, but for something that literally turns itself into a pressurized bomb during normal use, I'd do a little bit of research before picking one up. Also, who actually goes into stores any more, around actual people and their disgusting germs? Be like a normal person and buy a Presto stainless steel 8-quart pressure cooker off of Amazon like everyone else.
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# ? Jan 26, 2017 18:43 |
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Just avoid aluminum pressure cookers, poo poo sucks to clean.
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# ? Jan 26, 2017 19:56 |
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BraveUlysses posted:Just avoid aluminum pressure cookers, poo poo sucks to clean. yeah, they're heavy as poo poo, but I love love LOVE my cast iron pressure cooker. loving NOTHING sticks to it.
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# ? Jan 27, 2017 00:17 |
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lol I had to google my own joke they exist
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# ? Jan 27, 2017 00:18 |
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Ranter posted:Ignore the haters, please post your pressure cooker chili video here and the chili thread. Please. https://www.youtube.com/watch?v=zLhYb7gDo6c
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# ? Jan 27, 2017 12:30 |
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Why do you have 2 slotted spoons? edit: woah pineapple in chili why didn't I thin of that? This is a revelation. Why do you suggest removing the 4 jalapeno peppers to reduce heat instead of the twice as hot serranos? Bald Stalin fucked around with this message at 17:49 on Jan 27, 2017 |
# ? Jan 27, 2017 17:47 |
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Ranter posted:Why do you have 2 slotted spoons? My buddy left his at my house at our Christmas party, so I just put it somewhere Admittedly, I didn't realize that....
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# ? Jan 27, 2017 18:48 |
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I made my own burrito bowl in 1.5hrs start to finish from dry beans. No soak required. Not visible, stewed tomato for intense tomato flavor and Brown rice with a lemon twist. Cost maaaaaaaaaybe 3bux a bowl (which were larger than Chipotlé portions by far). Edit: grammar. oxyrosis fucked around with this message at 12:46 on Mar 24, 2017 |
# ? Mar 24, 2017 12:42 |
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oxyrosis posted:I made my own burrito bowl in 1.5hrs start to finish from dry beans. No soak required. Looks good.
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# ? Mar 24, 2017 14:11 |
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refried beans, chickpeas ready for hummus with no soaking. pressure steaming glutinous rice, black bean and garlic short ribs and other stuff that usually takes a while in a steamer. Kenji's pressure cooker tomato sauce and Bolognese and risotto are all great.
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# ? Mar 24, 2017 18:45 |
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grandma blown up again http://www.local10.com/news/woman-burned-after-pressure-cooker-explodes-at-miami-gardens-home
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# ? May 3, 2017 11:17 |
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toplitzin posted:grandma blown up again It doesn't seem to say but I bet this is an old school pressure cooker and not an Instant Pot or anything modern.
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# ? May 3, 2017 15:33 |
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Trastion posted:It doesn't seem to say but I bet this is an old school pressure cooker and not an Instant Pot or anything modern. I think my modern stovetop pressure cooker has 3 different failsafes. Don't think I could blow it out if I tried.
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# ? May 3, 2017 15:51 |
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Flash Gordon Ramsay posted:I think my modern stovetop pressure cooker has 3 different failsafes. Don't think I could blow it out if I tried. Mine has like 5. They really really don't want you to accidentally blow yourself up. Makes awesome pulled pork in ~1 hour, too. Good stuff, why did I wait so long before getting one?
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# ? May 3, 2017 17:08 |
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Several times now I've heated up my pressure cooker on high until it reached pressure and had a huge thick layer of burnt crap on the bottom, ruining what I was making even when I had plenty of liquid in to start. Is the "heat on high until max pressure" thing not true for some recipes?
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# ? May 15, 2017 23:10 |
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AnonSpore posted:Several times now I've heated up my pressure cooker on high until it reached pressure and had a huge thick layer of burnt crap on the bottom, ruining what I was making even when I had plenty of liquid in to start. Is the "heat on high until max pressure" thing not true for some recipes? Yeah, probably best when you have a lot of liquid. Liquids distribute heat very well, solids don't.
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# ? May 15, 2017 23:54 |
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I was making bolognese so it was soupy as hell to start, but at the same time the bottom was probably mostly tightly packed meat when I closed the lid. Electric stove if that makes a difference.
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# ? May 15, 2017 23:56 |
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Electric doesn't make any difference, it was most likely the packing. Keep it loose so thin liquids can travel around.
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# ? May 16, 2017 00:14 |
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Well, that's the thing. How do I keep it loose when the lid is closed? I imagine even the most vigorous stirring won't keep it all loose for more than a minute or two.
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# ? May 16, 2017 00:28 |
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You mentioned above that there was tightly packed meat at the bottom, which makes me think it was packed down with a spoon or something? If it was stirred and the meat settled to the bottom just by gravity, a bolognese should still be fine AFAIK
Steve Yun fucked around with this message at 00:47 on May 16, 2017 |
# ? May 16, 2017 00:45 |
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bartolimu posted:A neat trick I recently learned is doing soft- or hard-boiled eggs in a pressure cooker. With the run-up time of an electric cooker it doesn't really save any cooking time, but it makes the eggs way easier to peel. I'll never do deviled eggs on the stove top again. Off-forums link. There's a thread somewhere around here with particulars as well, but I don't have it bookmarked.
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# ? May 16, 2017 01:10 |
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coyo7e posted:You don't need a pressure cooker to steam eggs and have the shells peel off easily. It only takes 10-20 minutes of steaming. Yeah, but if you have a pressure cooker it's loving awesome to have perfect eggs after zero effort on your part.
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# ? May 16, 2017 03:51 |
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Try 2 today also resulted in burnt bottom, and I got it up to high pressure at a way lower heat than before. Burning wasn't severe and I was able to salvage it with some care but it was definitely there. Maybe if I brought it to a roiling boil before sealing? I dunno, a bolognese isn't the most expensive sauce to throw away but I'm wary of going for a third batch that might end up having the same problem.
AnonSpore fucked around with this message at 06:00 on May 16, 2017 |
# ? May 16, 2017 05:36 |
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AnonSpore posted:Maybe if I brought it to a roiling boil before sealing? Oh yeah you should probably do that with any pressure cooker recipe
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# ? May 16, 2017 07:50 |
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# ? May 15, 2024 02:53 |
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Steve Yun posted:Oh yeah you should probably do that with any pressure cooker recipe Why is that? I've never heard this before.
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# ? May 20, 2017 18:14 |