I hate the YT thumb algo as much as the next person, but in context, it’s his channel and the guy doing the talking is entirely different. The gist he’s communicating is how complicated all this can seem, or that there are a lot more cuts present on those 3 sheets than is typically seen elsewhere.
I think it could be improved a bit by adding 3D views of where each cut comes from. I think I mostly understand that, but I think 3D graphics would make understanding easier.
I really like this guy’s whole channel. He’s sorta like Food Lab lite. The science isn’t quite as hardcore, but he does a good job testing recipes and talking about technique. Definitely worth watching.
Historically, pressure cookers were used for canning things to be preserved, and it works better for that.
Unfortunately, grandma’s pressure cook can’t even get used on my induction stove top- it’s just too heavy, too bulky and since i force my veggies in a greenhouse, I don’t really need to preserve them. (Trying to explain aeroponics to grandma was fun! Even more fun was bringing harvest-fresh tomatoes and green beans on the tag end of winter/early spring.)
There was a gap in generations that stored things like that, and as large and bulky as the stovetops usually are… they really weren’t worth the storage space.
That said I do use a smaller electric counter top pressure cooker (ninja?) and where it’s useful, it’s definitely useful. Stay away from the ones that do more (parents got one that did air frying and it was awful. Tried to do too much and none of it well.)
I use it to brown protein and then braise (pulled pork, carnitas, roast chicken, shredded/bbq beef, etc) as well as for canning tomatoes or beans as gifts. (Seriously… red sauce from canned tomatoes? Nothing better.)
The Abuela next door and I have a very lovely relationship…. I give her fresh tomatoes and she gives me some salsa. (We split the batches 50/50, and yes. That salsa is amazing.)
I have an Instant Pot and love it. I use it daily and to the point I have had to replace some of the electronics that failed.
Presser Canning is a totally different beast. It’s hard to get your cans into the electric ones compared to the ones designed for canning. Also the amount of cans you can get into them. As someone who grew up using these. They are great for their use cases. Your food comes into harvest and now you have 50 lbs of corn or whatever crop now you need preservative it till next harvest in your cellar. The best jams and pickles I have ever had have been out of someone’s garden.
The best jams and pickles I have ever had have been out of someone’s garden.
yup. I have fond memories spending my summers with grandma and grandpa. she always maintained a garden… blackberries, strawberries, musk melons. Tomatoes (3 different kind, including cherry tomatoes for snacking- important lesson that,) green beans
When I say I pressure can in the electric… for the record there’s exactly one mason jar in there… It’s definitely not got the through-put of grandmas; but there’s something about the canning and storing for a month that just makes the sauce that much more.
Also, pressure cooker risotto might be cheating, but if you can nail it, it’s an easy risotto. (though I kinda like doing it the old way. it might take longer, but I enjoy the process.)
I also have an instant pot style pressure cooker and I agree that it’s not really the best for canning, but I love it for cooking. I’ve canned stock in it but only small batches of a few jars. Seems that the downside for pressure canners is that they take up a lot of room for the specific use you need them for. I can see that and it’s a good reason but I would suggest finding the room for one.
Cooking something on your smoker/BBQ and making stock with it is a game changer. It actually retains the smoke. Plus I use stock to cook all my rice. Rice cooked in stock is so much better than water. I’ve made shoyu stock for my Asian dishes, makes a world of difference.
You could always make small batches in your pressure cooker and if it’s something you like, you could upgrade to a designated canner.
So I know that Shoyu typically uses Bonito Flakes but I use dried shrimp as a substitute. I just grind it up in a mortar and pestle. You also need to use Kombu and a good amount of soy sauce. It’s usually made with pork and chicken stock but I’ve made it with chicken only. I use both dark and regular soy sauce.
Just simmered all of the ingredients for most of the day. I’m not someone who enjoys seafood but I actually liked the flavor the dried shrimp added. It’s not your traditional Shoyu broth but it’s close enough.
The next time I make it I want to use Bonito Flakes instead of dried shrimp. But overall, it’s amazing stuff and I love using it for ramen and rice.
Pressure cookers are quite awesome things, but I don’t think your ninja gets to the 15psi that Grandma’s cooker gets to. (Most of the electric ones don’t, last I looked into it).
Jamie Oliver does terrible things to a LOT of recipes. Remember when he tried to “enhance” a Tandoori chicken recipe and called it literally “Empire Chicken”?
Check out !canning if you’re interested. I posted on there last year and will this year as well.
You’re right definitely right about it being uncommon and underrated. Also pretty tine consuming when you’re making large batches. Theres about a week during and at the end of harvest where its constant canning
A food processor will do a very similar job, some food processors even have a grating accessory you can buy. I wouldn’t worry about the modest difference in flavour.
Cut it coarsely. As you cook them, add a tiny bit of sodium bicarbonate. After they melted down, add a tiny bit of vinegar to neutralise the bicarbonate.
I only water bath can because pressure cookers and canners scare the shit out of me. This is a me problem. Also, if I were to sell my goods, I think the foods have to be like jams, jellies, fruit butters, all water bath stuff anyways!
It’s not really necessary in modern society. I do canning and other preservation hobbies. It’s easier to buy it. Unless you’re really interested in customizing your food, which is why I do it, it’s easier to buy it.
depending on how fine you took it in the food processsor, the only difference is the crying.
what ‘unlocks the sweetness’ in onions is being cut or otherwise mashed very finely so it more or less melts into the food. (the finer it is, the more ‘melty’ it gets.) it’s similar to garlic and other aromatics in that respect; and it doesn’t really quite matter how you get there.
I would not suggest huffing the bowl when you’re done, though. Unless… you know. I won’t judge.
Not to mention, but the lachrymator is fairly unstable, and its pungency won’t last nearly as long when the onion has been pulverized. Bigger pieces hang onto their alliinases, and, unless you cook those bigger pieces a lot, when you bite them, you’ll get that onion crying smelly flavor.
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