Try an electric pressure cooker it is a lot less frightening. It also takes away a lot of the guessing. It's also quite a bit safer and it doesn't make so much steam and noise. It also comes with a push button control so even a novice can use it and turnout great meals.
Italian here: risotto in a pressure cooker really gives good results! nothing like the joy of cooking it the traditional way but if you come home late from work you just put it on while you shower or what not and in 10 minutes you have a good risotto for a family of four.
Our cheap ($60 USD), simple air fryer (only has 2 knobs - temp and timer) has become probably our most used kitchen gadget. It especially shines for all those "freezer foods" that would normally go in the oven or a deep fryer. Faster and crispier than an oven or toaster oven, and (when you add in heating time) faster and a lot less oily than using a deep fryer.
I can't even imagine cooking without my pressure cooker. It's literally the first thing I grab when I'm making dinner. I love it so much that I recently got a second one. It's a must have in my kitchen.
Maybe for a future chefs review you guys could get a vintage cookbook with a bunch of strange, outdated recipes? Maybe even get Ben and James to make the dishes the old way (no modern tools or gadgets), I think that'd be interesting!
I love this idea - I regularly make food from the 15th century and from the 1930's, and there are some very strange (to modern tastes) combinations in both of those periods. I can only imagine that other eras had some equally wacky recipes!
In a south Asian household, a pressure cooker is a must have. It is very commonly used to create soup or the base of a curry or a spice mix for the dish and then all you need to do is dry out the water (if needed) and then add in the veggies or meat of your choice. Also you usually have one with a whistle that goes off on it’s own so all you have to do is assemble it all and put it on the stove and when you hear the shrill whistle simply turn off the the heat and pull of the whistle leaving the heat to trickle out and then about ten minutes later when you open the cooker, it’s ready to eat.
Meat + veggies = meal Butterfly chicken breast cooks in less than 10 mind Steak cooked at room temp cooks in less than 5 minutes Season to taste Steam or sauté veggies
Watching this from India and a pressure cooker is one of the most used kitchen utensil in Indian households and i thought it was one of the most used utensil worldwide so this is eye opening.
It's used a lot in the US, or always has been in my family. There are some dishes that would otherwise take all day to cook that these are good for. Gumbo takes time for the flavors to fully integrate but this can cut way down on it.
@@korhal2005 faulty manufacturing can lead to explosions as well and we all know there are plenty of people that just throw away instructions without even a glance. You use yours safetly, thats great. But the fact is that they can explode and that is why people are afraid of them. Never said their fear was or was not warranted
Running cool water over it seems much safer for delicate foods. Part of the reason pressure cookers work so well is they are only using high heat at pressure; quick release other than cooling the pot defeats that.
@@madthumbs1564 Well it is the pressure that allows the high temperature, so unless its a souffle(or similar) that risk deflating, I don't think you gain much with the slow cooling.
@@bananrepublik8 Running cool water over it isn't slow cooling, and is most often (for me) faster than releasing the steam if there's a lot of air. Sensitive foods could be some delicate beans which split apart on quick release. -Remember the reasons for why pressure cooking produces slow cooking results.
I'd stick to the risotto times mentioned here but then experiment with natural release instead of immediate quick release. 15-30 sec increments, that sort of thing. The carry-over cooking might do the trick for the texture and final creaminess, and there is always the stirring under mild heat to finish that James mentioned. I've always been a bit intimidated by risotto, so this seems like the next challenge for me in the kitchen. The wife won't mind, I'm certain!
For every dish that you thought needed a minute or two more , just switch off the heat at the estimated time and wait 2-3 minutes before releasing the pressure/steam and opening the cooker. It will work.
Or do like Heston and DON'T release the pressure until it's cooled down (less cooking time) to save all the flavor molecules dispersed in the steam when you vent it.
@@alexandresobreiramartins9461 meats should be fine. But things like eggs. Things like rice can become mushy and while im sure is editable isnt always appealing.
What I love the most about this video is that you are using an actual pressure cooker and not an Instapot! I inherited my mom's pressure cooker from the 80s and it is still going strong! I use it to cook soups, stews and legumes. And after watching this I made a pumpkin risotto in record time with perfectly cooked rice grains. Will never do a risotto differently again. :)
Middle finger in front, two behind. Bent knuckle. Slide knife against the knuckle. Ramsay basics. Technique first, speed second. Not something you should remotely consider while cooking.
I watched it 5 times just to see behind the curtain a bit... I am definitely going to use that idea in the future somewhere! Came for the food, leaving with a new video editing tool :D
Hey hey hey, you chuckle when you say ''if you don't have an oven'' but as someone who lives in a council flat with a kitchen so small I had to chose between a fridge or a oven (obviously a fridge) these reviews are genuinely helpful............ as are individual induction hobs 😂
That's not really necessary. You can cook chicken and the parts are very diferent. Here in Brazil we use pressure cookers almost every day, since the base of our meal it's rice and beans, and we cook our beans on pressure for an hour.
@@marianafares Well, he had a good point. With stuff that cooks longer, there's more leeway in letting it cook a bit more to get everything cooked, but when you're cooking something that cooks really fast, then you should make them all the same size.
Here in Brazil almost everyone have a pressure cooker. We eat rice and beans with every meal, and no one want to spend 40 minutes waiting for beans to cook at lunch and dinner everyday. So it's a must have. We also use it to do a lot of different things like Doce de Leite (dulce de leche in spanish, or cooked sweetened condensed milk since I don't think there is a english name), a lot of different cuts of meat...
I used the Crock Pot version of an Insta Pot tonight to cook a chicken when trying the middle Chicken Pie recipe! Learned a few things, but still didn't fail.
It's JUST an electric pressure cooker. - It doesn't compare to stove tops because it's quick release exposes delicate food to high temp w/o pressure; while you can run a stove top under cool water instead. Stove top models are more versatile, will work w/o electric on gas or flame, and can acquire electric functions with electric stoves / burners.
For the cheesecake, it’d be nice to make it in a pressure cooker if you don’t have an oven, or if you don’t want to get your whole living arrangement hot by turning it on. Also, if you’re like me, you struggle to get things in and out of the oven, so it’s nice to know there’s a manageable alternative.
Pressure cookers are used widely in India !! It's a staple in my mum's kitchen and we do a lot of things in these including cake !!! Loving the content of the videos guys but can you please do an ultimate Indian food battle ?? I think it's about time 😉😊
A question: did you start the timing from the time the cooker came to pressure, or from the time you started the cooking? The method is generally to start timing as soon as the pressure is reached. Also previous comment of using "slow release" method (let cool down for 2 to 3min before opening) is spot on, especially for tough cuts of meat. It not only gives a little extra cooking time, but let's the meat "rest" and soak up the moisture, resulting in more tender and more flavorful cuts. Finally, try this for risotto: Throw in frozen (yes frozen) seafood marinara on top of the rice just before closing the lid. Cook as per this video (I give it 9-10 min, but that is because my lovely wife likes smoother risotto) and just gently stir on release. Bingo. Seafood risotto in under 15min. Ps. Pressure cokkers make brilliant stock. Always use homemade stock from left over roasts and bones with your pressure cooker. It's freaking magic for any other dish you add it to.
while i understand that technically the cook time can only really be counted for the time it takes when it's actually cooking but you bet your ass that I am counting time it takes to even start cookin aswell when it comes to whether or not im even gonna do it at home
I know they've done it for Thanksgiving leftovers before, but it's probably too difficult with the variation of leftovers you can have. Very good idea though, as it would help people to reduce foodwaste :)
@@SortedFood Can't believe nobody made the argument for "pressure cookers are great if you only have a (possibly portable) hob and no oven". Especially the cheesecake! Ebbers.. I was disappointed that you couldn't come up with that bright side. No oven no gas necessary! Can be made in the woods, technically! Come on guys.
I suspect the problem is their pressure cooker. Pressure cookers are quite complex product. Keeping the steam in without leakage and making sure there's a certain level of safety if the pressure is too high is very tricky, requiring great design, good manufacturing techniques and decent material. Cheap Asian pressure cooker don't keep enough pressure inside the cooker to follow the recipes. I found that those require almost 10 minutes more compares to a decent one from, say, Germany that cost 5 to 10 times more. If you ask me however, I would rather buy the expensive one and replace the seal every few years than having to buy a new pot.
I grew up with my mum only ever cooking risotto in a pressure cooker. Then I went into training to become a dietician (we have cooking classes included it that training) and when I mentioned making risotto in a pressure cooker our teacher was appalled😂 so I am glad that my mum isn‘t the only one doing it. I honestly have never made risotto the traditional way🤷🏻♀️
@@derp8575 No its a recognised profession helping people with more complex dietary requirements or medical needs such as digestive problems, having trouble gaining weight after certain treatments or helping people with allergies.
@@derp8575My friend has gastroparesis; basically, his digestive tract is semi-paralyzed and he can only eat certain foods that his body will process fully. He has to work with a dietician to make sure he's getting all the required nutrients while eating the right foods so that he doesn't, y'know, die. But sure, moving is the issue here.
@@jordananderson2728 It just seems like there weren't as many health issues prior to the corporate food industry. I remember when gluten started becoming an issue around 2005 or so. Prior to that point I never heard anyone talk about gluten issues. No one from my parents generation - the baby boomers - had a peanut allergy. Your friend is an outlier. Most dieticians are needed for weight issues which simply means too much food and not enough movement. With keto diet a person loses weight without exercising.
@@Ninjamutants Well, that was your mistake. If a recipe is shit, it doesn't matter how well you cook it. Recipes should be more like guidelines and not set in stone rules.
In Western NY, the summers get hot and humid. We got an Instant Pot (brand of electric pressure cooker) in July, and I really enjoyed making cheesecakes & key lime pie in it. And when it's too hot to comfortably stand over grill for long periods, great to pre/par cook chicken, ribs, then sauce & finish on grill.
I wonder if the Japanese Style Souffle cheesecake would work better in the pressure cooker? Also try out an air fryer? Was given one and have never used it.
ive had an air fryer at home for YEARS, it is honestly a game changer. Fries, pizza, chicken, & since my background is indian, lots of store bought indian snacks too - all things that can be made/reheated really well in an air fryer. It is honestly my favourite kitchen appliance
Some of the best wings have come from an air fryer imo, and many people tell me I've made the best wings they've had. -Home fries turn out great as well.
The feel when you aren’t a chef but you’ve used a pressure cooker more then one. We use ours all the time. Pulled jack fruit is amazing in it btw. Love it.
So I started to watch sorted' videos during lockdown... And now I'm watching "old videos". I'm originally from Chile in Latin America... And our abuelitas (nans) used to use pressure cookers all the time!!!! For everything!!! So I actually got that feeling everytime that they were taking a meat out of the pot that it was needing more! Lol. Great video guys!
I agree with James, 15 min to cook potatoes is too long?!?! Seriously? It's not like you have to stir them the whole time, you can prepare the rest of the meal while cooking the potatoes. I still think James is afraid of pressure cooker though ;-)
I find myself being reluctant to cook potatoes, because pasta or rice you don't have to peel (either before or after cooking), plus they are generally quicker done
The 15 min are not the issue compared to rice and pasta you have to peel the potatoes. From the two the only one close to the prep work is the rice since you have to wash it. And if you prepare the pasta from scratch it's a totally different level.
Also I never peel potatoes. I don't even wash them if they look clean. I'll chop em quickly, toss em in olive oil, salt and pepper and bang em in the oven at 400F while I prep the rest of the meal. Easiest potatoes ever.
I admit I'm really lazy, but peeling potatoes is not THAT much work. I would just peel some carrots at the same time (and try not to eat them straight away, so I have no room for the food). And after that all the hard work is done when it comes to the potatoes. Oh dear, I'm sounding a bit like my mom... Moving on ;-P
The thing with the cheesecake- If you have an electric pressure cooker, you don't have to worry about temp fluctuations in the oven. It regulates temperature for ALL cooking, which is what makes them so amazing. I didn't even know stove top pressure cookers still existed. Made a chocolate cheesecake in mine a few months ago, it was amazing. I didn't have to watch it, I didn't even have to think about it. Pop it in, leave it, and delicious cheesecake.
@Guilherme I’m South Indian so not sure if it’s different but we cook a lot of lentils and beans in a pressure cooker. It makes sense, as Ben was saying how people don’t eat potatoes and pulses etc. enough as they take too long to cook. When we cook them in a pressure cooker it’s much faster and easier so we eat them often :)
In my home we have always used the pressure cooker for 3 things: cook meat, cook black beans, and make arequipe (dulce de leche). Homemade dulce de leche is a can of condensed milk, still sealed, and inside of the pressure cooker with some water. Half and hour after boiling, then after opening the cooker, let the can cool before opening.
In Turkish kitchen it is a pretty common thing to have. As opposed to the common opinion, it is mainly used for beans, soups and stocks rather than meat. As I went vegan, pressure cooker became my best friend since I can cook legumes fast and I can cut down on soaking time as well. I feel like it is a must in my kitchen!
5:54 Ben is like Gandalf: Gandalf rides on his horse to the white council and Ben rides on his....I assume he has a horse.....to the potato council asking for their advice.
The Instant Pot has made cooking for a family so much easier (especially for those of us who never remember to set out meat to thaw)!! Love it and find it totally hilarious that you’re now slightly converted
I had to rewatch that like eight times and then slow it down to make sure I wasn't losing my mind. That editing is *amazing.* That or James is actually a wizard and can cut an entire leek with 5 knife strokes.
I was given a pressure cooker as a wedding gift in 1983, and have only just replaced it. It was used regularly so if you buy a good one, it’s great value for money too 😀
I love my pressure cooker and have used my one for years. Favourite meal is a poached whole chicken with onions, carrots and celeriac chunks in stock and spices and herbs. Dinner's ready in 20 minutes, there's soup for tomorrow and lovely chicken for pasta or sandwiches too
I dunno. The reason why us Hungarians use it a lot (or atleast used to a decade ago), is because the soviet occupation brought it into the country, i really think its one of the few good things it did to the county.
My mom used some of those old model pressure cookers that sounded like trains. It was always so loud, filled the house with a *fshhh fshhh* kinda sound. Always resulted in good food though so I ain't complaining.
I am Indian bachelor and we generally don't have oven in rented house. In my case pressure cooker cheese cake sounds perfect.... And more tip... When Indian cook rice and Dal in pressure cooker, we don't release pressure right away. Give it little more time to release pressure on it's own
Crazy to imagine you guys do stuff as beans, lentilles, etc without a pressure cooker cause in my country this is pretty much the way to go; my mom still have the one she got on her wedding, so over 3 decades old and working perfectly. lol
Oxtail is best boiled 30 min pressure cooked, or on stove, change water, season cook 35 min in instant pot. In Hawaii it’s $12 a pound, we don’t fuck around with our oxtail.
There are cooking charts which are much faster at getting that kind of information from. Most dry beans you should be soaking overnight and rinsing which also greatly reduces cooking time.
Red lentils cook in half the time--about twenty minutes. Cook them on the stove with water, bit of oil, cumin, coriander (the ground up seeds, not the leaves), salt, and pepper, and you'll get a semi mush that's really good with rice (and probably other things--cabbage leaves? Flatbread?). You can also use them in soups, either to bulk up the stock (they disintegrate wonderfully) or as the main event.
In my home country, we don't use pressure cookers that much but I moved to Spain 2 years ago and I was very surprised to see how much they use it. I was sold on the idea a long time ago because it's great to be able to cook things like lentils really fast (the way they cooked lentils in the video is exactly how I learned to cook them)
My Dad wanted one for Christmas last year, and got one, and loves it! We used it tonight for me to cook the chicken while trying the chicken pie with puff pastry top, not a fail, but I learned a few things I didn't know for next time.
Not as good as stove top for quick release on delicate items (cool water run over it is better). All electric functions can be acquired by electric stove / burner. One thing goes wrong on an EP; it's junk.
Yeah, it surprised me that they were apparently confused/didn't believe it was common people don't have ovens. Especially as they all live in London, a place it's quite common too not have one. When my ex partner and I lived in London for 18 months, he was studying for his degree at UWL, we didn't have an oven. We only had his student finance and my pretty shity wages as a shift supervisor at Starbucks (Earls Court). All that bought us we a tiny studio flat in Ealing. I mean bloody tiny. Our whole living space was smaller than just the upstairs of my current house (for £100 more in bloody rent). It did come with free pets in the form of mice though... We had a terrible 2 ring hob (standard 3 pin plug, not hardwired to mains) and a tiny toaster oven. We only had those as they were kindly given to us by the previous tenant. We, well I really as I did all the cooking, managed to bodge our way through 6 months like that. After the 6 months, and a lot of complaining, my grandparents very kindly bought us a couple of appliances to help. One was a weird plug in deep fryer/steamer/slow cooker/sauté/multi cooker combo device (basically a large deep metal dish in a hard plastic enclosure). The other was a very expensive (£300 at the time) 32 Litre Samsung Smart Oven (microwave with a grill and very good fan oven that goes up to 200°c). I didn't own an oven until we broke up and I moved back to my home town and in to a house XD.
pressure cookers are a staple in many south asian households! my mum doesn't use hers anymore for some reason but it's great for goat meat or mutton or any kind of meat that typically needs more time to become tender, also great for things like lentils that need time to absorb liquid
I just got an Insta-Pot for Christmas. We regularly work 16 hr days, plus an hour or more drive on each side, 6-7 days a week. We're hoping this will allow us to make a wider variety of meals. Your video is giving me ideas I never even considered before. 💜
I know this comment was made forever ago, but given that predicament I would suggest looking into a sous vide machine/set up. Some of them have an ice bath feature and you can control them over wifi so you could theoretically control it from wherever to start cooking
I agree. I use the IP all the time. The multi-task buttons are so helpful. Every dish I have made is a winner. James will die when he tried a pasta dish that is perfectly cooked after throwing it in raw (and with raw meat balls), and enjoying it in six cooking minutes.
I use my instant pot daily! I love that thing. But I always let my meat based recipes naturally release and I don't know if that works with a traditional pressure cooker.
@Lisa Wrightson Having used a pressure cooker for decades, and having an IP for 2 years, I can tell you using natural release on an IP will do the same thing for a regular pressure cooker. IP is nothing but an electric traditional pressure cooker. I started off with a used pressure cooker from the 1960's that was gifted to me - replaced the gasket a few times but I still have and use that one. Purchased an IP a little over 2 years ago and I won't go back to regular cooking now. It's much easier using the IP.
Additionally an IP is great if you have a crappy glass cooktop that doesn't deliver even high heat. (I can't get a stovetop pressure cooker to work on my cooktop; it cycles on and off so frequently the pressure cooker can take an hour or more to heat up, and I don't have a hope in hell of affording a replacement.)
I love your videos reviewing alternative machines to ovens, because as I live in Singapore our apartments are small, if you rent the place, it doesn't come with an oven, and getting a conventional one takes up space as compared to these that you can just pull out and place back! Thanks!
We always cooked our ragu and marinara sauces in the pressure cooker. Instead of cooking it (from scratch) for 3 hours it would be ready in about 15 minutes and it was perfect! Don’t cook spit pea soup in one. The top vent can get clogged and then it can explode. We also used a pressure canner for canning food. My Nana grew up on a homestead in Montana. They only had a wood burning stove.
In spite of growing up with pressure cookers being used regularly in the house, the sudden PHSHHHHT still gets me a little bit. Gave my housemates, none of whom had ever seen this happen before, more of a fright when I used it at my uni house.
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smoke infused water for the pressure cooker. It won't be as good as smoking the meat but it is a nice addition.
Cant wait for it!
try that recipe for cheesecake in a pc www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/
Try an electric pressure cooker it is a lot less frightening. It also takes away a lot of the guessing. It's also quite a bit safer and it doesn't make so much steam and noise. It also comes with a push button control so even a novice can use it and turnout great meals.
You guys should test out the InstantPot with corned beef to make the perfect Reuben
i just love the combination of a grumpy james and an overenthusiastic ben doing stuff together lol
We definitely need more James and Ben together ^_^
the odd couple, but with food!
James's face at "potato council" made my day.
"I was talking to the potato council"
James rolls eyes
Late I know but it was like he was the lion saying "do not quote the texts to me witch, I was there when they wrote them"
Such an Ebbers thing to say.
Also whoever was handling the editing at 10:11. I noticed. It's gorgeous and you should be proud. More of this.
Sharn River omg yes
I scrolled down just to see if anyone else was appreciating the mad editing there. Major kudos to the editor !!!!
Yesssss!
James face when Ben said I was talking to potato council 🙄😂
Am I the only one who immediately thought of a man in a red gingham dress and army boots when he said this?
I know right! There is such a thing as a potato council? 😂
Italian here: risotto in a pressure cooker really gives good results! nothing like the joy of cooking it the traditional way but if you come home late from work you just put it on while you shower or what not and in 10 minutes you have a good risotto for a family of four.
Billions of Asians cook rice that way everyday to perfection but somehow Italians think they are some geniuses boiling rice lmao
You should test out an air fryer! :) my wife and I got one as a gift, were very skeptical, but it's one of our favorite kitchen gadgets now.
That thing is magic 💜
Our cheap ($60 USD), simple air fryer (only has 2 knobs - temp and timer) has become probably our most used kitchen gadget. It especially shines for all those "freezer foods" that would normally go in the oven or a deep fryer. Faster and crispier than an oven or toaster oven, and (when you add in heating time) faster and a lot less oily than using a deep fryer.
sounds test-worthy!
@dylan foley you have to preheat an oven though, air fryer is instant
Ooh yes I totally down for the whole air-frying thing but I really wonder how easy it is to get good food out of it
How about a video that shows the results of common cooking mistakes, and any suggestions on how to remedy them after the fact?
WondrousPurple pretty sure that’s recipe relay lol
@@acepilot1 Excellent point! :)
I think that's a brilliant idea
You just watched one. They don’t have a fucking clue what they’re doing with these pressure cookers, and they keep having to adjust their cooking.
I can't even imagine cooking without my pressure cooker. It's literally the first thing I grab when I'm making dinner. I love it so much that I recently got a second one. It's a must have in my kitchen.
Maybe for a future chefs review you guys could get a vintage cookbook with a bunch of strange, outdated recipes? Maybe even get Ben and James to make the dishes the old way (no modern tools or gadgets), I think that'd be interesting!
LOVE THIS IDEA!
And with old methods? Like no tools
Love it!!
Yes please!!!!! I have piles of the American ones, I imagine British cookery books from the 50's and 60's are a HOOT! Or ask us for recipes!
I love this idea - I regularly make food from the 15th century and from the 1930's, and there are some very strange (to modern tastes) combinations in both of those periods. I can only imagine that other eras had some equally wacky recipes!
That clip of you cutting leeks at 10:11 is trippy
In a south Asian household, a pressure cooker is a must have. It is very commonly used to create soup or the base of a curry or a spice mix for the dish and then all you need to do is dry out the water (if needed) and then add in the veggies or meat of your choice. Also you usually have one with a whistle that goes off on it’s own so all you have to do is assemble it all and put it on the stove and when you hear the shrill whistle simply turn off the the heat and pull of the whistle leaving the heat to trickle out and then about ten minutes later when you open the cooker, it’s ready to eat.
Sadly Lonely Guy Meals.
Rules:
Single portion
Full meal
One pan
Healthy options
Under an hour start to plate!
one main ingredient, and billion plates in the sink afterwards.
Or, multiple portions to last the week. Cheaper and easier once the first batch is done.
And maybe not too difficult?
In India they sell one portion pressure cookers
Meat + veggies = meal
Butterfly chicken breast cooks in less than 10 mind
Steak cooked at room temp cooks in less than 5 minutes
Season to taste
Steam or sauté veggies
Watching this from India and a pressure cooker is one of the most used kitchen utensil in Indian households and i thought it was one of the most used utensil worldwide so this is eye opening.
It's used a lot in the US, or always has been in my family. There are some dishes that would otherwise take all day to cook that these are good for. Gumbo takes time for the flavors to fully integrate but this can cut way down on it.
It's not. Plus it's like super scary for like 95% people out there and I dont know why 😅😅😅
@@dragdaniel have you ever seen a video of one exploding? Thats why they're scary lol
@@NystiaKierr They will only explode if people don't follow directions. I use mine weekly. Best kitchen tool I have.
@@korhal2005 faulty manufacturing can lead to explosions as well and we all know there are plenty of people that just throw away instructions without even a glance. You use yours safetly, thats great. But the fact is that they can explode and that is why people are afraid of them. Never said their fear was or was not warranted
Ben waving into the reflection of the lid at 4:32 is just the cutest thing.
More of these videos please.
IMO it's better to let the pressure release gradually on its own. That '30 sec' you were constantly mentioning!
Running cool water over it seems much safer for delicate foods. Part of the reason pressure cookers work so well is they are only using high heat at pressure; quick release other than cooling the pot defeats that.
@@madthumbs1564 Well it is the pressure that allows the high temperature, so unless its a souffle(or similar) that risk deflating, I don't think you gain much with the slow cooling.
@@bananrepublik8 Running cool water over it isn't slow cooling, and is most often (for me) faster than releasing the steam if there's a lot of air. Sensitive foods could be some delicate beans which split apart on quick release. -Remember the reasons for why pressure cooking produces slow cooking results.
I'd stick to the risotto times mentioned here but then experiment with natural release instead of immediate quick release. 15-30 sec increments, that sort of thing. The carry-over cooking might do the trick for the texture and final creaminess, and there is always the stirring under mild heat to finish that James mentioned. I've always been a bit intimidated by risotto, so this seems like the next challenge for me in the kitchen. The wife won't mind, I'm certain!
qa
For every dish that you thought needed a minute or two more , just switch off the heat at the estimated time and wait 2-3 minutes before releasing the pressure/steam and opening the cooker. It will work.
Or do like Heston and DON'T release the pressure until it's cooled down (less cooking time) to save all the flavor molecules dispersed in the steam when you vent it.
I just wanted to make same comment. You need to let it cool down.
@@alexandresobreiramartins9461 ehhh not releasing for some things could be bad for some foods.
@@iwinrar5207 OK. Can you give me some examples? Because I'm mostly talking about meat.
@@alexandresobreiramartins9461 meats should be fine. But things like eggs. Things like rice can become mushy and while im sure is editable isnt always appealing.
What I love the most about this video is that you are using an actual pressure cooker and not an Instapot! I inherited my mom's pressure cooker from the 80s and it is still going strong! I use it to cook soups, stews and legumes. And after watching this I made a pumpkin risotto in record time with perfectly cooked rice grains. Will never do a risotto differently again. :)
Do knife skills I NEED BETTER KNIFE SKILLS!!
Me toooo!!!
Call Scotland Yard , We gotta knife skills enthusiast here ....
knife skills are in there older videos
Middle finger in front, two behind. Bent knuckle. Slide knife against the knuckle. Ramsay basics. Technique first, speed second. Not something you should remotely consider while cooking.
Yes, stuff like the most efficient way to cut an onion, etc.
okay the leek cutting edit was epic 10:10
I watched it 5 times just to see behind the curtain a bit... I am definitely going to use that idea in the future somewhere! Came for the food, leaving with a new video editing tool :D
It was insane, I also watched it so many times. Loved it
Totally messed with my brain
Hey hey hey, you chuckle when you say ''if you don't have an oven'' but as someone who lives in a council flat with a kitchen so small I had to chose between a fridge or a oven (obviously a fridge) these reviews are genuinely helpful............ as are individual induction hobs 😂
"If you're going to cut things up, make sure they're all the same size so they cook evenly" I love you Ben, you're the best.
That's not really necessary. You can cook chicken and the parts are very diferent. Here in Brazil we use pressure cookers almost every day, since the base of our meal it's rice and beans, and we cook our beans on pressure for an hour.
@@marianafares Well, he had a good point. With stuff that cooks longer, there's more leeway in letting it cook a bit more to get everything cooked, but when you're cooking something that cooks really fast, then you should make them all the same size.
You should try Taste test: instant pot vs slow cooker.
@emardsly0513 Soaked beans overnight and cooked on high pressure in 3-5 minutes for many beans!
Here in Brazil almost everyone have a pressure cooker. We eat rice and beans with every meal, and no one want to spend 40 minutes waiting for beans to cook at lunch and dinner everyday. So it's a must have. We also use it to do a lot of different things like Doce de Leite (dulce de leche in spanish, or cooked sweetened condensed milk since I don't think there is a english name), a lot of different cuts of meat...
Please could you try the Instant Pot 7-in-1 Electric Pressure Cooker
Bruh my Instant Pot is the first thing that's got me cooking home meals in YEARS
The instant pot isn't powered by electricity, it's powered by sorcery
Literally came to say this, I've just ordered my own after using my sisters for awhile.
I used the Crock Pot version of an Insta Pot tonight to cook a chicken when trying the middle Chicken Pie recipe! Learned a few things, but still didn't fail.
It's JUST an electric pressure cooker. - It doesn't compare to stove tops because it's quick release exposes delicate food to high temp w/o pressure; while you can run a stove top under cool water instead. Stove top models are more versatile, will work w/o electric on gas or flame, and can acquire electric functions with electric stoves / burners.
10:51 James' cute "proud for releasing the steam" face is PRECIOUS
For the cheesecake, it’d be nice to make it in a pressure cooker if you don’t have an oven, or if you don’t want to get your whole living arrangement hot by turning it on. Also, if you’re like me, you struggle to get things in and out of the oven, so it’s nice to know there’s a manageable alternative.
Pressure cookers are used widely in India !! It's a staple in my mum's kitchen and we do a lot of things in these including cake !!! Loving the content of the videos guys but can you please do an ultimate Indian food battle ?? I think it's about time 😉😊
Seconded
In Spain they are also widely used. We make a lots of legume dishes there, not only meats.
Deal!
@@SortedFood class acts
Yes!!!
I'm still gooey in the middle baby, let me bake :( Still miss the old opening.
Connolly UK I still miss the REALLY old intro of “butt first...”
Why did they change it?!
It’s perfect!
Let it go.
You'll be ok
Sara L no I’m dying without it
A question: did you start the timing from the time the cooker came to pressure, or from the time you started the cooking? The method is generally to start timing as soon as the pressure is reached.
Also previous comment of using "slow release" method (let cool down for 2 to 3min before opening) is spot on, especially for tough cuts of meat. It not only gives a little extra cooking time, but let's the meat "rest" and soak up the moisture, resulting in more tender and more flavorful cuts.
Finally, try this for risotto: Throw in frozen (yes frozen) seafood marinara on top of the rice just before closing the lid. Cook as per this video (I give it 9-10 min, but that is because my lovely wife likes smoother risotto) and just gently stir on release. Bingo. Seafood risotto in under 15min.
Ps. Pressure cokkers make brilliant stock. Always use homemade stock from left over roasts and bones with your pressure cooker. It's freaking magic for any other dish you add it to.
i've only made stock in a pressure cooker and i don't understand why people would do it any other way (at home)
while i understand that technically the cook time can only really be counted for the time it takes when it's actually cooking but you bet your ass that I am counting time it takes to even start cookin aswell when it comes to whether or not im even gonna do it at home
This gave me an idea for a battle. As you have three pressure cooker make the theme of the battle: Pressure cooker.
Bary with a pressure cooker? Explosive mate
@@muzallisam5068 Mybe he will learn to turn of the hops.
Ben and James will have to watch over them to make Sure nothing explodes.
How is no one talking about,
~look into the steam~
~look into the steam~
BURN YOUR EYE!
I died 😂
I was looking for this 😂
Ben's just super cute
I miss little britain
Just another thing to add to my, reasons i love ben list! We both love little britain 😍
I love coming back and watching these videos with Ben and James. They work so well together!
You should do a video on how to make a delicious meal out of leftovers. That's as close as I can get to gourmet cooking. 🤣
I know they've done it for Thanksgiving leftovers before, but it's probably too difficult with the variation of leftovers you can have.
Very good idea though, as it would help people to reduce foodwaste :)
I admittedly usually just have them same as the original meal.
summary of this video: "maybe another 30 seconds?"
Hahahaha, pretty much!
@@SortedFood Can't believe nobody made the argument for "pressure cookers are great if you only have a (possibly portable) hob and no oven". Especially the cheesecake! Ebbers.. I was disappointed that you couldn't come up with that bright side. No oven no gas necessary! Can be made in the woods, technically! Come on guys.
I suspect the problem is their pressure cooker. Pressure cookers are quite complex product. Keeping the steam in without leakage and making sure there's a certain level of safety if the pressure is too high is very tricky, requiring great design, good manufacturing techniques and decent material. Cheap Asian pressure cooker don't keep enough pressure inside the cooker to follow the recipes. I found that those require almost 10 minutes more compares to a decent one from, say, Germany that cost 5 to 10 times more. If you ask me however, I would rather buy the expensive one and replace the seal every few years than having to buy a new pot.
I grew up with my mum only ever cooking risotto in a pressure cooker. Then I went into training to become a dietician (we have cooking classes included it that training) and when I mentioned making risotto in a pressure cooker our teacher was appalled😂 so I am glad that my mum isn‘t the only one doing it. I honestly have never made risotto the traditional way🤷🏻♀️
What's a dietician? Must we have a college degree to understand how to eat less and move more?
@@derp8575 No its a recognised profession helping people with more complex dietary requirements or medical needs such as digestive problems, having trouble gaining weight after certain treatments or helping people with allergies.
Said the Rockefeller family @@nat3007
@@derp8575My friend has gastroparesis; basically, his digestive tract is semi-paralyzed and he can only eat certain foods that his body will process fully. He has to work with a dietician to make sure he's getting all the required nutrients while eating the right foods so that he doesn't, y'know, die.
But sure, moving is the issue here.
@@jordananderson2728 It just seems like there weren't as many health issues prior to the corporate food industry. I remember when gluten started becoming an issue around 2005 or so. Prior to that point I never heard anyone talk about gluten issues. No one from my parents generation - the baby boomers - had a peanut allergy. Your friend is an outlier. Most dieticians are needed for weight issues which simply means too much food and not enough movement. With keto diet a person loses weight without exercising.
"It might have worked... which is annoying" xD It's a little like watching Pixie and Brutus xD
Can you test pinterest food please?
yes! there are some ridiculous recipes on there!
Yes I have come across many recipes that I fallowed to the t and they just come out awful
Great idea!!!!! There are many recipes on there that are photogenic but probably aren't even good.
@@Ninjamutants Well, that was your mistake. If a recipe is shit, it doesn't matter how well you cook it. Recipes should be more like guidelines and not set in stone rules.
I can picture the look on James' face
The editing work on cutting that leek was superb! GG to whoever edited this!
Can we do a normals version of this with an instant pot.
Chefs used the stove top pressure cookers, normals definitely need to use the Instant Pot 7-in-1 cooker!
Skeptical James is adorable! Loving the ‘exploration’ of a new style of cooking by our two chefs!
Ben always looks like hes having such a good time it warms my heart
An ultimate Indian food battle is what we all now need on this channel 🥰
That cheesecake recipe is for those who live in hot climates and can't use the oven. That would be an amazing mid-summer recipe in California.
@@madthumbs1564 I guess "can't" more along the lines of "don't want to heat up their homes even more with a running oven for an hour"
In Western NY, the summers get hot and humid. We got an Instant Pot (brand of electric pressure cooker) in July, and I really enjoyed making cheesecakes & key lime pie in it. And when it's too hot to comfortably stand over grill for long periods, great to pre/par cook chicken, ribs, then sauce & finish on grill.
@@kayjacoby290 get a grill with a lid less washing up
The logic for the cheesecake is that the last thing you want to do, in July, in Arizona, is turn on the oven.
The last thing you want is bad cheesecake.
Which is why I don’t make cheesecake.
I wonder if the Japanese Style Souffle cheesecake would work better in the pressure cooker?
Also try out an air fryer? Was given one and have never used it.
ive had an air fryer at home for YEARS, it is honestly a game changer. Fries, pizza, chicken, & since my background is indian, lots of store bought indian snacks too - all things that can be made/reheated really well in an air fryer. It is honestly my favourite kitchen appliance
Some of the best wings have come from an air fryer imo, and many people tell me I've made the best wings they've had. -Home fries turn out great as well.
My tip on using it, is just think of it as an overpowered oven
The feel when you aren’t a chef but you’ve used a pressure cooker more then one. We use ours all the time. Pulled jack fruit is amazing in it btw. Love it.
Exactly lol Pressure cookers are a staple here in Brazil, I use them at least one or twice a week.
So I started to watch sorted' videos during lockdown... And now I'm watching "old videos". I'm originally from Chile in Latin America... And our abuelitas (nans) used to use pressure cookers all the time!!!! For everything!!! So I actually got that feeling everytime that they were taking a meat out of the pot that it was needing more! Lol. Great video guys!
I agree with James, 15 min to cook potatoes is too long?!?! Seriously?
It's not like you have to stir them the whole time, you can prepare the rest of the meal while cooking the potatoes.
I still think James is afraid of pressure cooker though ;-)
I find myself being reluctant to cook potatoes, because pasta or rice you don't have to peel (either before or after cooking), plus they are generally quicker done
The 15 min are not the issue compared to rice and pasta you have to peel the potatoes. From the two the only one close to the prep work is the rice since you have to wash it. And if you prepare the pasta from scratch it's a totally different level.
AGREED! :)
Also I never peel potatoes. I don't even wash them if they look clean. I'll chop em quickly, toss em in olive oil, salt and pepper and bang em in the oven at 400F while I prep the rest of the meal. Easiest potatoes ever.
I admit I'm really lazy, but peeling potatoes is not THAT much work. I would just peel some carrots at the same time (and try not to eat them straight away, so I have no room for the food). And after that all the hard work is done when it comes to the potatoes.
Oh dear, I'm sounding a bit like my mom... Moving on ;-P
are we going to see you doing some one pot cooking recipes now? cause i'd like to see some.
The thing with the cheesecake- If you have an electric pressure cooker, you don't have to worry about temp fluctuations in the oven. It regulates temperature for ALL cooking, which is what makes them so amazing. I didn't even know stove top pressure cookers still existed. Made a chocolate cheesecake in mine a few months ago, it was amazing. I didn't have to watch it, I didn't even have to think about it. Pop it in, leave it, and delicious cheesecake.
A lot of Indian home cooking is done in a pressure cooker. It's the first item we pick up here
My mom has 4 cookers
Cool. I love Indian food, but never knew you used pressure cookers! What kind of food do you use it in ?
@@Guilherme-nc5li
Everything
@Guilherme I’m South Indian so not sure if it’s different but we cook a lot of lentils and beans in a pressure cooker. It makes sense, as Ben was saying how people don’t eat potatoes and pulses etc. enough as they take too long to cook. When we cook them in a pressure cooker it’s much faster and easier so we eat them often :)
Most Indian households have multiple pressure cookers in varying sizes. Best thing to own for cooking almost everything.
That shot of the leek cutting was amazing! watched it 5 times and then twice on low speed. Great editing!
One Campania thank you! I can’t believe it took me this long to find someone who mentioned it, it was brilliantly done
Looked like stop motion- not really fitting in the theme of the episode though
In my home we have always used the pressure cooker for 3 things: cook meat, cook black beans, and make arequipe (dulce de leche). Homemade dulce de leche is a can of condensed milk, still sealed, and inside of the pressure cooker with some water. Half and hour after boiling, then after opening the cooker, let the can cool before opening.
Look into the steam, look into the steam, burn your eyes - Ben 🤣
Hahaha!
Ben’s side eye when trying to figure out why he’d make a cheesecake in a pressure cooker 🤣
In Turkish kitchen it is a pretty common thing to have. As opposed to the common opinion, it is mainly used for beans, soups and stocks rather than meat.
As I went vegan, pressure cooker became my best friend since I can cook legumes fast and I can cut down on soaking time as well. I feel like it is a must in my kitchen!
5:54 Ben is like Gandalf: Gandalf rides on his horse to the white council and Ben rides on his....I assume he has a horse.....to the potato council asking for their advice.
He's a horse outside? (Guilty pleasure song)
He has his high horse
Haven't even watched the video yet and my Sunday has instantly improved :D
Edit: Please test the Instant Pot next!
BlackFiresong I love mine! Highly recommend!
The instant pot is a pressure cooker. It's just an electric version of these more classic stove top versions.
Dee-Anne Gordon but it is more automated. And you don’t have to watch it or set a timer! I love that it also tells me when things are burning
BlackFiresong I was literally about to say the same thing!
Dee-Anne Gordon It’s far more advanced.
Stove top pressure cookers are widely used in Mexican household. We use it mainly for cooking beans and beef stews
The Instant Pot has made cooking for a family so much easier (especially for those of us who never remember to set out meat to thaw)!! Love it and find it totally hilarious that you’re now slightly converted
Thawing most meat can be done quite fast in non running hot water if you follow the safety rules for temperature / time.
Someone got bored during editing and made a really cool knife scene at 10:13 😂
I had to rewatch that like eight times and then slow it down to make sure I wasn't losing my mind. That editing is *amazing.* That or James is actually a wizard and can cut an entire leek with 5 knife strokes.
I was about to comment that. That edit is easily the most impressive part of this video. Stop-motion cutting.
@@BathroomTile Agreed! Just had to pause and come make sure someone else was appreciating it
10:11
Thanks for pointing this out, I never noticed it XD
“Look into the steam, look into the steam, burn your eye” THAT HAD ME DEAD 🤣🤣
Agreed!!!! 🤣😂🤣😂
I was given a pressure cooker as a wedding gift in 1983, and have only just replaced it. It was used regularly so if you buy a good one, it’s great value for money too 😀
I want to be awoken every morning to James whispering “risotto” in my ear
AJ Jones i have goosebumps just thinking about that wow
I love my pressure cooker and have used my one for years. Favourite meal is a poached whole chicken with onions, carrots and celeriac chunks in stock and spices and herbs. Dinner's ready in 20 minutes, there's soup for tomorrow and lovely chicken for pasta or sandwiches too
All the Asian sitting there and thinking of how their mum cooks using a pressure cooker 😂😂
I dunno. The reason why us Hungarians use it a lot (or atleast used to a decade ago), is because the soviet occupation brought it into the country, i really think its one of the few good things it did to the county.
My mom used some of those old model pressure cookers that sounded like trains. It was always so loud, filled the house with a *fshhh fshhh* kinda sound.
Always resulted in good food though so I ain't complaining.
So true. And because we didn't have ovens back then, best way to cook plain cakes.
Dane here, sitting and thinking of my dad using a pressure cooker :P
We always cook rice in old school cookers. And lentils. And so many things.
I am Indian bachelor and we generally don't have oven in rented house. In my case pressure cooker cheese cake sounds perfect.... And more tip... When Indian cook rice and Dal in pressure cooker, we don't release pressure right away. Give it little more time to release pressure on it's own
In Brazil, we use pressure cooker for mostly everything
0:38 = 😱 lol
Loll called it, the eye roll at 5:57 of course it’s at Ben 😂😂
Test out trendy kitchen gadgets such as a insta pot and the air fryer
Instapot can't do things a stove top can do. Air fryer's are great, but many like them for the wrong reasons.
Crazy to imagine you guys do stuff as beans, lentilles, etc without a pressure cooker cause in my country this is pretty much the way to go; my mom still have the one she got on her wedding, so over 3 decades old and working perfectly. lol
James' vascular arms are a very welcome distraction 🤘💪
Is vascular really the word you mean?
FYI: Indians always use pressure cookers to cook lentils! Great video guys!
Same here! It eliminates the overnight soak, which is really convenient
Oxtail is best boiled 30 min pressure cooked, or on stove, change water, season cook 35 min in instant pot. In Hawaii it’s $12 a pound, we don’t fuck around with our oxtail.
You should try the Instant Pot, an electric pressure cooker. Takes the scary part out of it. Constant temps as well.
It's just a word. Stove top models are better in many ways.
@@madthumbs1564 But the electric pressure cookers waste less energy and are much more safe. They auto turn off. You can't say your burner does that!
Could you do a video on the different ways of prepping/cooking lentils and other beans? Best taste, fastest method, etc?
There are cooking charts which are much faster at getting that kind of information from. Most dry beans you should be soaking overnight and rinsing which also greatly reduces cooking time.
Red lentils cook in half the time--about twenty minutes. Cook them on the stove with water, bit of oil, cumin, coriander (the ground up seeds, not the leaves), salt, and pepper, and you'll get a semi mush that's really good with rice (and probably other things--cabbage leaves? Flatbread?). You can also use them in soups, either to bulk up the stock (they disintegrate wonderfully) or as the main event.
Our favorite pressure cooker meal! An instant pot and a rock hard frozen turkey breast. Meal prepared and on the table in under 2 hours.
Well since you just did a preassure cooker!
How about doing Slow cooker next ?
Rather, an Instant Pot?
@@deprofundis3293 nono we go fast (preassure cooker) then slow in slow cooker and after that instant pot :D
@@JwupCapslock But the Instant Pot is all of those in one!
People use pressure cooker all the time at higher altitudes because it's every effective and economical!
In my home country, we don't use pressure cookers that much but I moved to Spain 2 years ago and I was very surprised to see how much they use it. I was sold on the idea a long time ago because it's great to be able to cook things like lentils really fast (the way they cooked lentils in the video is exactly how I learned to cook them)
Indeed, lentils turn out very well in my Presto-brand stovetop pressure cooker.
I liked the video instantly when James did that emoji face at 00:37 ... I loved it 😍
You guys should get an Electric Pressure cooker. I use mine at least twice a week. It's the best kitchen tool I have ever owned.
My Dad wanted one for Christmas last year, and got one, and loves it! We used it tonight for me to cook the chicken while trying the chicken pie with puff pastry top, not a fail, but I learned a few things I didn't know for next time.
Not as good as stove top for quick release on delicate items (cool water run over it is better). All electric functions can be acquired by electric stove / burner. One thing goes wrong on an EP; it's junk.
3 ads?? And one is a headspace ad? Man... now I realise JUST how much I like this channel.
As a longtime pressure cooker user, puddings (plum or Christmas) are a better choice than cheesecake. Great episode!
Yeah, some of us don't have an oven, as amazing as it sounds.
Yeah, it surprised me that they were apparently confused/didn't believe it was common people don't have ovens. Especially as they all live in London, a place it's quite common too not have one.
When my ex partner and I lived in London for 18 months, he was studying for his degree at UWL, we didn't have an oven. We only had his student finance and my pretty shity wages as a shift supervisor at Starbucks (Earls Court). All that bought us we a tiny studio flat in Ealing. I mean bloody tiny. Our whole living space was smaller than just the upstairs of my current house (for £100 more in bloody rent). It did come with free pets in the form of mice though... We had a terrible 2 ring hob (standard 3 pin plug, not hardwired to mains) and a tiny toaster oven. We only had those as they were kindly given to us by the previous tenant. We, well I really as I did all the cooking, managed to bodge our way through 6 months like that.
After the 6 months, and a lot of complaining, my grandparents very kindly bought us a couple of appliances to help. One was a weird plug in deep fryer/steamer/slow cooker/sauté/multi cooker combo device (basically a large deep metal dish in a hard plastic enclosure). The other was a very expensive (£300 at the time) 32 Litre Samsung Smart Oven (microwave with a grill and very good fan oven that goes up to 200°c). I didn't own an oven until we broke up and I moved back to my home town and in to a house XD.
pressure cookers are a staple in many south asian households! my mum doesn't use hers anymore for some reason but it's great for goat meat or mutton or any kind of meat that typically needs more time to become tender, also great for things like lentils that need time to absorb liquid
Loving James becoming so comfortable on the camera. This channel is great and the food looks so yum!
James is way too adorable.
Had to scroll down to see if anyone else enjoyed that edit (Y)
@@mason5140 Same even on .25 speed to check if I was sane
Same!! Glad I wasn't the only one
That wasn't an edit, he was just moving his knife so fast is was running at the same frequency as the camera
I just got an Insta-Pot for Christmas. We regularly work 16 hr days, plus an hour or more drive on each side, 6-7 days a week. We're hoping this will allow us to make a wider variety of meals. Your video is giving me ideas I never even considered before. 💜
I know this comment was made forever ago, but given that predicament I would suggest looking into a sous vide machine/set up. Some of them have an ice bath feature and you can control them over wifi so you could theoretically control it from wherever to start cooking
Go for the instant pot next. If it produces anything even half decent, James will be annoyed even more than by the prssure cooker ;)
I agree. I use the IP all the time. The multi-task buttons are so helpful. Every dish I have made is a winner. James will die when he tried a pasta dish that is perfectly cooked after throwing it in raw (and with raw meat balls), and enjoying it in six cooking minutes.
I love my IP! Ive made fantadtic chicken noodle soup in 45 min that normally takes literal days to cook
I use my instant pot daily! I love that thing. But I always let my meat based recipes naturally release and I don't know if that works with a traditional pressure cooker.
@Lisa Wrightson Having used a pressure cooker for decades, and having an IP for 2 years, I can tell you using natural release on an IP will do the same thing for a regular pressure cooker.
IP is nothing but an electric traditional pressure cooker.
I started off with a used pressure cooker from the 1960's that was gifted to me - replaced the gasket a few times but I still have and use that one. Purchased an IP a little over 2 years ago and I won't go back to regular cooking now. It's much easier using the IP.
Additionally an IP is great if you have a crappy glass cooktop that doesn't deliver even high heat. (I can't get a stovetop pressure cooker to work on my cooktop; it cycles on and off so frequently the pressure cooker can take an hour or more to heat up, and I don't have a hope in hell of affording a replacement.)
Would love to see you redue this using a Instant pot. I think James would find it much easier to use.
Great video guys!!!
It's but one brand of electric pressure cooker with reduced functionality and reliability.
I love your videos reviewing alternative machines to ovens, because as I live in Singapore our apartments are small, if you rent the place, it doesn't come with an oven, and getting a conventional one takes up space as compared to these that you can just pull out and place back! Thanks!
I love how excited they are because of the pressure cooker and the oxtail
I miss the old intro: "I'm gooey in the middle baby let me bake" 😭
maeganduuuh 0410 me too lol
Jaded Ft. Ahnikko - Pancake is the name of the old opening music (according to Shazam) and you can find it on Spotify!
Me too!
It made me dance without fail
It lives forever in my brain and surfaces randomly, usually at work.
We always cooked our ragu and marinara sauces in the pressure cooker. Instead of cooking it (from scratch) for 3 hours it would be ready in about 15 minutes and it was perfect! Don’t cook spit pea soup in one. The top vent can get clogged and then it can explode. We also used a pressure canner for canning food. My Nana grew up on a homestead in Montana. They only had a wood burning stove.
In spite of growing up with pressure cookers being used regularly in the house, the sudden PHSHHHHT still gets me a little bit. Gave my housemates, none of whom had ever seen this happen before, more of a fright when I used it at my uni house.
The sound of the PSHHHH + being on a glass hob = nightmare PTSD
The sound effect of cutting the oxtail Ben made got me laughing like crazy XD
I have a pressure canner and instant pot. I am surprised y'all didn't do beans...So quick and easy.