Why Chefs Love Pressure Cookers
For more great Instant Pot recipes, please visit InstantPotEasy.com
We at America’s Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring.
Here's a list that helped me out.
whinyl.com/bprsckrs-guide/
In the end, I went with #5.
"4:02"
Another amazing pressure cooker. See my cooking videos
Haha the cooker looks brand new even stickers still on, so fake advertising
I've never tasted anything good that came out of a pressure cooker. It always takes away the flavor and makes the food taste like gross cardboard.
my favorite things to make with a pressure cooker is stocks. It is so easy and the flavor is so amazing as well. A 6 hour stock is easily made into an hour and a half stock. Its an amazing tool to have 🙂
2 or 3? You're lying.
Because they explode
The first time I used a pressure cooker I was two or three years old. No, you were filling your diaper while someone else was cooking AND considering childhood amnesia, you most likely don't remember ANYTHING AT ALL at that age.
Also you can make pulled pork in no time and won't be dry at all
Hahahah he first used it at 2or 3 years old ! :)))))
Stove top pressure cooker will always get faster and better results. Can sear meats better and release pressure naturally better.
However wouldn't think a pressure cooker could make fish better than in an oven… oven baked fish in a Dutch oven would create better caramelization and flavour
VERY CHEAP Pressure Cooker ….. LINK CLICK …
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FISH IN A PRESSURE COOKER??? NOOOO!!!!
"Why chefs will say anything for a kickback from a company". All but maybe 1 of the cookers looked used in the kitchen if the chef that LOVES to use them.
I agree about the beans.
my kids used to fall asleep to the sound of the pressure cooker
you remember using a pressure cooker at 3? i don't remember being 3, so i immediately question everything you say
I find that there are very limited types of dishes you can do in a pressure cook. Youre basically stuck doing soups and stews and some random reinvented deserts.
Chef complains about customers complaining at 2:45. All chefs can empathize.
Your pressure cooker book sucks. Chris Kimball would have never let that one come out.
A feeble lookin p cooker is why Holly Golightly preferred to breakfast at Tiffany's. Are there other movie p cooker disasters that prejudiced people against 'em? If natural gas or electric costs skyrocket, and if the reality show ciphers start bragging about theirs, then United Statesers might consider buying them.
have been using a Presto 60 for over fifty years have never had any sort of disaster, you only need to know how to use it properly, like any other tool
Because they are fast and release flavor quickly so they can make more profit poisoning customers with ridiculously inappropriate high-calorie concoctions. That's what people that sell things to eat do. Fuck your health for their own profit. Eat up Shriners.
I have found them to be useless.
"Sono hontrario alla pentolappressione perché 'un si puo' aggiungere nulla durante la hottura"
More like a commercial. Not helpful.
In india we still use those whistle ones
I’ve never seen a pressure cooker in my life and don’t even know how to BEGIN using one. My family believed good, old fashioned kitchen appliances are best. Want stew or soup? Get a big ass pot and start at breakfast. Hell, I didn’t even have a microwave between ages 8-17. Had to use the oven! It wasn’t until I began baking and cooking that I invested in things like an electric mixer, but pressure cookers terrify me.
This video puts me a little at ease. Anyone got good pressure cooker tips?
I use the pressure cooking function on my Instant Pot almost every day. It's AMAZING! I almost never use the stove anymore. 🙂
Great product>>>ur2.pl/1035 i've had earlier versions of electric pressure cookers and either sent one back and donated the other. They were clunky, heavy and not user friendly. I saw a demo on this one and decided to give it another try. There is a small learning curve but, so far, I'm impressed and very happy with the purchase. It's quick, easy and the clean up is a breeze.
without common sense u cant even burn wood ,and america is full of idiot like this ..dumb
becoz american chefs are dumb , so they use it
He use a pressure cooker at 2-3 years old …. most chefs are full of themselves.
Wow! Such awesome vital information in regard to Pressure Cooker, I fell behind in cooking, I remember there were awesome days when I’d just cook for the fun of it and it was fantastic, I wonder where the spark went? I glad to have a blog to accompany me in my quest https://worldkitchenguru.wordpress.com
I think it takes up space in the kitchen to store and cook
Wait..the cat fell into the soup? Haha now that's a different chicken noodle.
1:24 hes thinkn bout them beans
What is the psi
I'm not a fan of pressure cookers. I think they are pressurized steamers. BUT, if you need to make a meal fast from raw to cooked they're perfect. Meat can sometimes come out stringy and tough.
Anyone can pressure cook. What separates the men from the boys is pressure frying. Just mention it in a discussion forum and you will set off hair fires from al corners.
lol It's al dente, beans are not supposed to be al dente. :p
I would love this video and would like to watch it…if youtube didnt disable the sound :/
My parents has one back in the 80's when they weren't so advanced and it exploded super loudly; beans all over the kitchen walls and ceiling, it was pretty exciting actually xD
Pressure cookers scare the fuck out of me. Mostly because it looks like a bomb. Second I don’t know how to use it.
He can remember using it aged 2-3 ? Wow, I can’t remember what I did last year !!
I never knew that pressure cooker wasn’t that popular in America. Here where I leave every house has one. It is so ubiquitous. I think the reason is that beans (and rice) are the base of our food. I thought the whole world had these lol
Because it's one kitchen device they never have to use.
Regarding pressure cooking the chickpeas (2m20s mark), how long do you soak beforehand, and how long do you (electric) pressure cook for? Do you allow it to release pressure naturally, or do you manually rapid release pressure?
Also is there a minimum amount of water one should use when pressure cooking?