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Old 02-02-16, 07:24 PM
  #4726  
wens
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Oh, and useless without Pho recipes.
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Old 02-02-16, 11:20 PM
  #4727  
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do you really have the patience to let beef shanks simmer for 12 hours? that broth preparation is deceptively hard
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Old 02-03-16, 06:12 AM
  #4728  
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Pressure cooker dude! Probably only three hours! Those things are the greatest thing since, like, sliced bread. Chicken stock in 70 minutes cooking time, chili in under forty minutes.

Edit: plus you can get maillard reactions going in a wet environment at a reasonable rate if you shift the pH basic, which has some cool applications
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Old 02-03-16, 09:26 AM
  #4729  
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wow; now we talking...

i gave up on trying to make pho at home last year after realizing how many hours of simmering i have to do. might look into it again.

but still, i somehow doubt my ability at trimming brisket into thin pieces...

btw, i have nightmares about pressure cookers as one in our kitchen went flying when i was young
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Old 02-03-16, 10:51 AM
  #4730  
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Yeah, mine would need to have three failures to go flying, the "normal" over pressure valve would have to clog/freeze somehow, the secondary over pressure valve would have to do the same thing. Then the gasket is supposed to extrude through the side of the lid if both of those don't work. That one would be messy, but it's better than flying metal parts to me.

I guess the last twenty years or so they've gotten a lot better at controlling failure modes. I got one around thanksgiving and was pretty nervous about it for a while, but it seems pretty easy to take care of.

There's also the electronic options, which have relief valves as well as temperature sensors, and since temperature is proportional to pressure, if they detect over temperature they turn off the heating element, and so no flying parts. Some of the quality looking ones are under 150 and can also be a rice cooker, yogurt maker, etc. I'm thinking pretty hard about getting one of those.
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Old 02-03-16, 11:11 AM
  #4731  
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I will have to check in on the recipe and type of pressure cooker. All I know is she had it on high flame, sealed, for like 30 minutes and I was distinctly concerned about an explosion. Then she opened the steam release, got a mild burn through an oven mitt and it vented steam for a solid 5 minutes.

oh, it's a [h=1]Presto 01370 8-Quart Stainless Steel Pressure Cooker[/h]
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Old 02-03-16, 11:42 AM
  #4732  
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Originally Posted by wens View Post
There's also the electronic options, which have relief valves as well as temperature sensors, and since temperature is proportional to pressure, if they detect over temperature they turn off the heating element, and so no flying parts.
With high-pressure reaction vessels that is not always true. Exothermic reactions can begin to provide the heat and gaseous products build up.

I've had a pressurized reaction vessel explode... it was exciting.
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Old 02-03-16, 11:54 AM
  #4733  
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Originally Posted by Enthalpic View Post
With high-pressure reaction vessels that is not always true. Exothermic reactions can begin to provide the heat and gaseous products build up.

I've had a pressurized reaction vessel explode... it was exciting.
That sounds like more excitement than I really want.

Are any common cooking reactions actually exothermic enough to raise the temperature of something that's already in the low 100s Celsius? I've never thought about it, but off the top of my head yeast rising is the only thing I can think of making food hotter on its own, and that obviously only happens at much lower temperatures than pressure cookers use.
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Old 02-03-16, 12:12 PM
  #4734  
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Pressure cooker? Not just training like it's 1975, cooking like it's 1975.
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Old 02-03-16, 01:17 PM
  #4735  
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I don't make pho (although I'm interested now...) but I make ramen broth and other soups and sauces that simmer for most of a day. It isn't like I need to be in the kitchen for the 6 or 8 or 12 hours, it can be simmering on the stove or in a low oven while I head out for a ride.
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Old 02-03-16, 10:18 PM
  #4736  
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Originally Posted by wens View Post
Chicken stock in 70 minutes cooking time
Odd random topic in a cycling forum.

I have been sick and just wanted some chicken noodle soup tonight for dinner. Bones to stock in 30 min. Plus 15 more for the soup. Happiness.

I have a Kuhn Rikon pressure cooker. It is awesome. I've had it maybe 15 years, the thing is a tank.
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Old 02-04-16, 07:45 AM
  #4737  
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Maybe a tiny bit odd, but gotta eat. Might as well eat tasty stuff. Mollusk has posted some stuff in this thread that almost makes it seem worth the flight to crash dinner at his place.
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Old 02-04-16, 09:02 AM
  #4738  
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Going to bed hungry is so much fun.
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Old 02-04-16, 09:54 AM
  #4739  
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Originally Posted by wens View Post
Maybe a tiny bit odd, but gotta eat. Might as well eat tasty stuff. Mollusk has posted some stuff in this thread that almost makes it seem worth the flight to crash dinner at his place.
Just random in that I made chicken stock from scratch in my pressure cooker and then happened to open a thread I never wander into to find a comment about making chicken stock in a pressure cooker.

We eat very well despite the calorie restrictions. For me, the key to managing weight is just cooking really good stuff at home. Not diet stuff per se, just the less caloric stuff you like anyway. I like to cook.
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Old 02-04-16, 05:19 PM
  #4740  
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Started marinading a HUGE batch of jerked chicken today: about 6 lbs of legs and thighs. I make my own jerk sauce and let it marinade in the frig for at least two days.
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Old 02-04-16, 06:24 PM
  #4741  
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Originally Posted by mollusk View Post
Started marinading a HUGE batch of jerked chicken today: about 6 lbs of legs and thighs. I make my own jerk sauce and let it marinade in the frig for at least two days.
See, this is what I'm talking about
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Old 02-04-16, 06:35 PM
  #4742  
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jerk chicken "own jerk sauce" marinade huge thighs

that whole sentence kind of creeps me out.
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Old 02-04-16, 06:40 PM
  #4743  
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Finger licking good
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Old 02-05-16, 05:44 PM
  #4744  
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Originally Posted by echappist View Post
wow; now we talking...

i gave up on trying to make pho at home last year after realizing how many hours of simmering i have to do. might look into it again.

but still, i somehow doubt my ability at trimming brisket into thin pieces...

btw, i have nightmares about pressure cookers as one in our kitchen went flying when i was young
Dude, get a crock pot of slow cooker. You can have that going all day without issue. I use mine to make broth all the time.
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Old 02-05-16, 05:59 PM
  #4745  
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You just reminded me that I have a crock pot. Thanks!
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Old 02-11-16, 04:59 PM
  #4746  
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COOKIES.

Being vegan means every 2 out of 100 cookies at the store are vegan. That means when you find said cookies you of course eat all of them because, well, cookies.

Oops.
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Old 02-11-16, 05:47 PM
  #4747  
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the printed label/packaging for the cookies probably has animal bones (gelatin) in it.
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Old 02-18-16, 04:19 PM
  #4748  
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For various reason working I was from home today. That gave me the ability to smoke some Memphis-style dry rubbed ribs this afternoon. They should be done in about an hour. I cook them at 225 F so it takes about 4.5 hours to smoke them.

Although it is a clash of BBQ culture I had also made some Carolina-style slaw a few days ago to go with them.

And also made German style potato salad just because I had some potatoes to use, there was bacon in the house, I love rosemary, and there is just something about vinegar and sugar in the same dish.
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Old 02-21-16, 06:50 AM
  #4749  
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Mrn, irl irl

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Old 02-21-16, 07:07 AM
  #4750  
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Originally Posted by mollusk View Post
For various reason working I was from home today. That gave me the ability to smoke some Memphis-style dry rubbed ribs this afternoon. They should be done in about an hour. I cook them at 225 F so it takes about 4.5 hours to smoke them.

Although it is a clash of BBQ culture I had also made some Carolina-style slaw a few days ago to go with them.

And also made German style potato salad just because I had some potatoes to use, there was bacon in the house, I love rosemary, and there is just something about vinegar and sugar in the same dish.
These are a few of my favorite things (try not to sing it, I dare you).

I would eat a good vinegar red Carolina slaw twice a day of I could.
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