Say I'm braising a pork shoulder. As i understand it, the point is to maintain a temperature that will melt collagen, while staying below a temperature that would toughen the meat. A good temp for ...
I was watching S13E16 of Good Eats and to cook his chicken for "chicken and dumplings", he places an old hen (instead of a rooster) in the pressure cooker at the maximum temperature & pressure. I'...
Some serious meat burning occurred in my cooker, and now some of the material on the surface of the bottom of the cooker is gone: Still usable?
We were just clearing out our kitchen and stared at this brand new, unused pressure cooker we got for our wedding over 10 years ago! We've never felt the need to use it before. I know it's supposed ...
I have never owned a pressure cooker, nor been in a kitchen which has one. But they have been a topic around the site and the blog lately, so I got curious. When I took a look, I noticed that they ...
I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher specific heat than air so it is able to ...
I've read that because of the higher temperature specially vegetables lose more nutrients in a pressure cooker as opposed to a normal cooking method. Is this true?
Will the temperature become too high and will the popcorn burn? Can anything bad happen? Edit: Picture tells the tale. On the left, 5 minutes under pressure. On the right 3,5 minutes without ...