/ck/ - Food & Cooking

[Anonymous No.9915046]

Anybody have interesting cooking adventures with pressure cookers? I'm thinking of cooking ingredients in straight vinegar or wine just for the science banter. Maybe make some quick stock, then cook some sirloin in it for like 3 hours, see what the fuck happens.

[Anonymous No.9915092]

>>9915046
> in straight vinegar or wine just for the science banter.
huh?
>cook some sirloin in it for like 3 hours
Disintegrated dry beef?

Troll post aside,
try caramelized onions. It's pretty much the only WOW I've had with my pressure cooker.

[Anonymous No.9915100]

>>9915046
What's the cheapest pressure cooker I can buy with digital controls that won't be shitty to use?

[Anonymous No.9915102]

>>9915092
How do you not risk burning them?

[Anonymous No.9915114]

>>9915102
You follow a recipe.
It works.
http://www.seriouseats.com/2016/01/the-food-lab-pressure-cooker-caramelized-onions-onion-soup.html

[Anonymous No.9915118]

>>9915114
Anything from a less pretentious blog?

[Anonymous No.9915127]

>>9915118
Sure!
Directions

1. Melt butter in an electric or stovetop pressure cooker over medium heat. Add onions and baking soda and stir to combine. Season with salt and pepper. Cook, stirring, until onions slightly soften and start to release liquid, about 3 minutes. Seal pressure cooker and heat to high pressure (12.5 to 15 psi). Cook at high pressure for 20 minutes. Release pressure by allowing steam to vent, then remove lid.
2. Continue cooking with lid off, stirring constantly, until liquid inside has completely reduced and the onions are deep brown and sticky, about 5 minutes. Caramelized onions can be stored in a sealed container in the refrigerator for up to 10 days or frozen for several months.

6 tablespoons unsalted butter (3 ounces; about 90g)
3 pounds yellow or mixed onions, sliced 1/8 inch thick (1.4kg; about 4 to 5 large onions) (see note above)
1/2 teaspoon (2g) baking soda

[Anonymous No.9915159]

>>9915092
Troll post? Are you saying I'm trolling or you are? I'm confused. I will genuinely try what I said in the OP fwiw. Thanks for the onion recipe btw.

[Anonymous No.9915224]

>>9915118
why is serious eats pretentious and which food writing do you like?

[Anonymous No.9915233]

>>9915224
They do a vegan month. He sold out the blog. I've enjoyed the simple writing on The Spruce a lot and Tori Avey is good for Jewish recipes.

[Anonymous No.9916525]

>>9915127
call me stupid why the baking soda

[Anonymous No.9916540]

>>9915100
just get a fucking instant pot

[Anonymous No.9916547]

>>9916525
it's for better browning, I'm sure there's an Alton/Kenji/ATK article on it. you only need a tiny tiny pinch, you don't want to be able to taste it

[Anonymous No.9916561]

>>9916547
alton is comfy af ill have to try this soon im going to make french onion soup today or tomorrow

[Anonymous No.9916614]

>>9915224

[Anonymous No.9916676]

I used to have a pressure cooker up until a couple years ago. Great for whipping up meats in what seems like magically-short times, and people loved the osso bucco that I made with it. But one time I travelled with it to a friend's place in Boston for a potluck, and unfortunately set it down as I was waiting for a crosswalk signal, and didn't realize I forgot to pick it back up. By the time I got to their place, it was too late and I wasn't gonna go back out there and retrace my steps.

Oh well, hope nothing happened to it. At least whoever got their hands on it probably really enjoyed the explosion of taste when they opened it and ate what I made.

[Anonymous No.9916701]

>>9916676
took me a second