I have always made bone stocks by simmering them for a long, long time, either on the stove or in a slow cooker. My new housemate insists this can be done in a
I want to make ramen, in particular, tonkatsu ramen. My cookbook is in Japanese and even though I'm reading everything else fine, a part of it is confusing me (
While researching about pressure cookers, I found a comment in a review that says: As with all aluminum pressure cookers, the metal will react with some foo
Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking
I have read recipies that suggest letting the pressure naturally release when cooking grains in a pressure cooker. I've always just released the pressure quickl
I fried the chicken breast in the oil till its surface was brown and then I pressure cooked it. The result was hard chicken. I found it quite difficult to chew.
I was following this recipe (I've pasted it at the bottom of the question) for which the cooking time mentioned is 30 min. Although for me, it took around 45 mi
I'm not talking about taste, I'm talking about them not being a health hazard. I cooked unsoaked adzuki beans for maybe a little less than 20 minutes on the
I just got myself a pressure cooker, one of those modern ones with both "sautee inside the cooker" functions. The problem is I'll be cooking pretty much for my
I'm considering buying a proper rice cooker, as we've eaten most of the non-stick coating of the cheap one. The forums rave about induction heating, Zojirushi,
I'm looking for a pressurized pot where the pressure can be regulated in both directions, that is, higher and lower than atmospheric pressures (higher: high pre
Building upon this question, I was wondering if the duration of the whistle can be used to determine if the food inside a pressure cooker is cooked. As suggest
In recent times I'm experimenting with different techniques to cook pasta, the pressure cooker is an inspiration I had from Davide Scabin (link in Italian), eve
I am trying to pressure cook beans. In order to to soeed things up eben further I add salt before cooking rather than after. While I know that salt toughening b
I've been pressure canning zucchini soup the past 2 years and it's a beautiful thing. This year I used a different pressure cooker, and I've just found out that
I bought an Instant Pot pressure cooker recently. One of the features is its "Smart Cooking Programs" that can program the settings with the touch of a button.
I just cooked my first hen in a pressure cooker. As you might guess, it didn't come out nicely browned and attractive--because that isn't a characteristic of pr
I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole. I do not want to add anything except water, but I'm hav
Yesterday, I watched an episode of Good Eats, where Alton Brown made broth by pressure-cooking mirpoix and beef for about 50 minutes. At the
In a recipe, I have to pressure cook vegetables in mason jars in duck fat. I don't have a pressure cooker but I do have an Anova Sous Vide Immersion Heater - ca