A whole razor blade wall that works your abs while you shave to Dallas in quick hot soup
1: A whole razor blade wall that works your abs while you shave to Dallas in quick hot soup
While giving birth to dozens of perfect children.
Have you ever seen Dallas from a pressure cooker at night?
3: Memphis from a microwave on a sunny morning in June was good enough for me.
You were just dropping in to see what condition your condition was in,
I got friends in slow cookers, where the whiskey blends and the beer batters your noodles gray.
I think they're having a moment because they've genuinely improved. Pressure cookers used to be things you had to pay close attention to and carefully manage on the stovetop, so they were only valuable if you really, really needed to speed up a particular cooking event on the stove and could afford to monitor it. The current crop of electric pressure cookers are much more fire-and-forget, which is great. They're really overgrown rice cookers, and if you've experienced the convenience of a modern rice cooker, that might make more sense. Also, if you don't already have a slow cooker, they double as one of those, too.
That said, a lot of the "5-minute" recipes are lies, or at least clickbait-y. 5 minutes of pressure cooking doesn't count the time to get up to pressure or to cool down and release.
(I have an Instant Pot. It's not the most amazing thing in my life, but I like making stock from leftover chicken parts in under an hour, or cooking dry beans into edible food in a similar amount of time, without having to pay attention.)
They mostly cook at night. Mostly.
8.1 is close to what I was going to say. Also, comparison with slow cookers whose frustrations with the latter match my experience.
If I didn't already have a somewhat crappy multi-function slow cooker, I'd totally get an InstantPot. Hard to justify the waste of replacing a perfectly functional device though.
Ironically, today's the first time in months that I've tossed something in the slow cooker--beans and chicken. Like Ginger, it's hard to replace something that works and is covering a similar function--mine's a rice cooker/slow cooker that's only a couple of years old. (It replaced a dedicated rice cooker.)
Though the link in 11 does make a pressure cooker far more tempting.
I don't think of slow cookers and pressure cookers as substitutes for each other. Completely different thing, temperature-wise.
I don't ever make stock, but even I know you can't make it in a slow cooker. You can't reduce fuck in something that doesn't even boil.
I have an instant pot also. It's not magic, but it's really good at some things. I regularly make stock from a couple of chicken carcasses, and do most legumes in it, decent rice cooker too.
Recipes like this http://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
Are perhaps a little bit magic. The effort to flavour ratio is great, and it's totally practical for a weeknight.
Ages ago I had a slow cooker. The only thing it was any good for was cooking beans.
14: The Instant Pot and other available alternatives have slow-cook settings, so one serves both functions.
I enjoy Kenji Lopez Alt's writing, but either his tastes are different from mine or our kitchens don't work the same way, such that his tips or recipes are sometimes irreproducible for me. I wouldn't buy a piece of kitchen equipment based primarily on his recommendation.
I concede a slow cooker is not the best way to make food, but it works fine for stew or pulled pork. I use my solar cooker a lot in the summer, which is similar, but better for some things because it gets hotter. I'm kind of scared of pressure cookers. Also, I don't find them convenient. If I suddenly realize without prior warning that I need to eat thirty minutes from now, I'll probably just make a sandwich or pick up some food. A slow cooker is nice and easy-going in that I don't have to mind it or keep an eye on the clock, I can prep my food and forget about for hours until I decide I want to eat.
We do slow cooker pulled pork also. About all we use it for.
When we got a programmable slow cooker, everything started tasting a hell of a lot better. It has the thermometer option to stick in meat, too.
I'm sort of weaning us off red meat/pork informally - not absolutely - because I feel guilty about the environment, and those seem to fare best in the crock pot, unfortunately. The tilapia never seems to work out very well.
The aquarium cracked and made a big mess when we tried to cook with it.
If you're cooking in an aquarium, a ceviche is the best choice.
We make fish tacos with tilapia. Just marinate them, put them on the grill for a couple of minutes, and then put into tacos.
According to TFA the aquarium is where you prepare a burger.
18: he was s not a panacea, for sure. That recipe really works though.
I found slow cookers are only really good for stew if you sear the meat first, deglaze and transfer, then put veg in later. At that point, why am I bothering with slow cooker ?
Good for pulled pork, chickpeas, things like that.
And humus is objectively awesome.
Aside: the stovetop ones are much better now too.
I used to eat Stovetop stuffing and ham for dinner, if I was feeling fancy.
If we had a stove, we could have StoveTop, if we only had a top.
"But Stovetop ain't a side to help you get your feet on the ground.
Yes Stovetop is a side that will walk on you when you're down."
Have you seen San Antonio from inside a StoveTop box?
If the Alamo looks like dried celery, yes.
34: it doesn't. It does look smaller than you expect.
I'll have to watch Pee Wee's Big Adventure again.
AIMHMHB, I used pressure cookers while living in Morocco to, generally to cook dried chickpeas and other beans for use in couscous and other dishes. I was always wary of them.
40: the new ones are much more confidence inducing.
The divine MFK Fisher has a pressure-cooker trout recipe in An Alphabet for Gourmets. I would try it if I had a pressure cooker.
Also, soup, would it be an imposition on my part to email you possibly seeking advice?
Noslfow: No imposition on the slightest. Do you have my co-ordinates?
Re: 45 the short version is, of course, do something I did not.
Naturally some situations requiee more detail.
OT: Dealing with corporate-type people is really strange.
If it weren't for Germans, this would be hard to deal with.
You take courage from their Teutonic steadfastness?
Possibly the first time that sentiment has ever been expressed.
Speaking of gamergate, did you all see this gem from saiselgY
Argh, wrong thread!
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NMM2 Stanislav Petrov. A better man than many.
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In the words of Kayleigh Frye: "Besides, if I get it wrong, it's not like you'll be around to yell at me".
OffT, I'm back in the country. Naples is a very cool place, recommended.
Thanks to those who gave recs late in a previous thread, though I didn't get to Paestum. Also to the I-think-here someone who recommended the movie Denial (on Lipstadt/Irving) which I consequently saw on the plane; very worthwhile, especially this year.
IIRC reading that some superior later complained he hadn't kept the station log up to date during the crisis. He replied that he couldn't because he'd had a telephone in both hands throughout coping with all the high-ups ringing up to find out if the end of the world was happening or not.
Because of this thread I tried out this pressure cooker chile verde recipe tonight. Very tasty, but closer to 2 hours than 40 minutes with all the chopping and so on.
Endorse 18.1. His hit/miss ratio at Serious Eats is terrible. I mean, there have absolutely been hits, but enough misses that if I mention that he's associated with a recipe/opinion, AB strongly questions it.
Some of this is that Cooks Illustrated (et al) have given me very high hit/miss expectations. Honest to god misses are super-rare, and even mediocre outcomes* don't happen much. Not every recipe is perfect or as good as promised, but I basically never feel essentially hoodwinked as I have with Kenji's stuff.
Part of the problem is that I trusted him from the get-go due to his history at CI, plus some early successes (his kale salad with roasted chickpeas is probably my favorite vegan recipe on earth). If I approached him with the skepticism I use for most non-CI sources, I'd probably be happier.
*as in, I'll eat it, but I wish I'd never made it at all
To the OP, I just can't with either sous vide or pressure cookers. Maybe if I were starting from scratch and getting married, I'd register for them and be happy to have them, but nothing about their supposed virtues makes me feel longing. Part of it is disinterest in learning a new class of recipes to do things I'm already competent at.
My kids don't care for beans, so that's one thing where I might have another attitude otherwise. I know they do other things, especially now, but that's a base case where, if I were making beans & dals every week, the time/effort savings would be a clear upgrade.
60: I've made it in just less than an hour , all in. The trick is you don't need to chop carefully or small , and you can get the pot going on sauté immediately and just add things as they are prepped.
That said, most pressure cooker recipes are misleading, because of the cool down and heat up time.
61: I find CI really a mixed bag. Some recipes are really great but many others just ok. I suspect it has a lot to do with how much they had to manipulate it to get within some constraints of availability of ingredients or time their readers will put up with.
EK on CI (Wayback Machine):
That was, frankly, insulting. There's nothing wrong with onion. I like onion. You know that. But onion isn't a tomato sauce secret. That's like saying the "secret" to good sex is a partner. Or genitals.
58
Was the pizza really out of this world? Is it better than pizza elsewhere in Italy?
Speaking of hotter, I debated for weeks of sub 70 degree weather about whether to put away my air conditioning, and literally the day after I did it shot up to 90, and is expected to stay here for the next 5 days. Ugh ugh ugh.
Same but with not buying an air conditioner for my bedroom and then my fan breaking. I guess tomorrow I buy a new fan.
I own baker's illustrated, which I like a lot but I'm not enough of a perfectionist to truly appreciate. Like, I'm not going out to buy sour cream for something that I normally wouldn't put it in to make it 5% moister. Ditto with Dutch processed cocoa, or sifting three times. I'm a good but lazy baker and I'm ok with cutting 30% of the labor to get a 85% product.
69
Yeah a new fan is worth it. And hopefully on sale this time of year.
Why not just buy the sour cream and some potatoes and then bake the potatoes so you don't waste the sour cream?
68-69 When I got home from the movies last night my AC was out. It keeps tripping the circuit breaker. Had to take the morning off work to call in maintenance (they have yet to arrive) because no one works here on Fridays. Water is starting to condense on the marble floors. A fan and an dehumidifier might be a good idea for future occurrences.
Part of it is disinterest in learning a new class of recipes to do things I'm already competent at.
There's not really a new class of recipes for sous vide, outside of marginal stuff like whether or not to put fats in the bag. The only thing you really have to learn is the temperatures, and there aren't all that many to remember. 54C and 60C covers 90% of the things I sous vide.
So my AC needs a new compressor. Which needs to be ordered. So I'm looking at not having AC here till Saturday afternoon at the earliest. It's about 100 F out.
You could squish the gases back into liquids yourself. Or go to a hotel.
Agree with 74. Sous vide is really about convenience and control, not something new.
Re 70 the 30% effort for 85% result trade off is great if you can find it. Lots of these things seem to be 30% effort for 30% result though, which isn't compelling.
