PRESSURE COOKER | 6 Dishes Tested by 2 Chefs | Sorted Food
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- Опубликовано: 4 июл 2024
- You guys have been asking us to test out a pressure cooker for ages now, so we got our chefs, asked for your fave pressure cooker recipes, and gave it a go! Do you have a pressure cooker? What are your fave things to cook in it?
This is the pressure cooker we used: amzn.to/2ToVH0T
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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 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? 😂
"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Late I know but it was like he was the lion saying "do not quote the texts to me witch, I was there when they wrote them"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.
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.
James's face at "potato council" made my day.
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.
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.
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.
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
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!
Ben waving into the reflection of the lid at 4:32 is just the cutest thing.
More of these videos please.
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.
That clip of you cutting leeks at 10:11 is trippy
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
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. :)
The editing work on cutting that leek was superb! GG to whoever edited this!
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!
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 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.
“Look into the steam, look into the steam, burn your eye” THAT HAD ME DEAD 🤣🤣
Agreed!!!! 🤣😂🤣😂
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.
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
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.
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.
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.
Ben always looks like hes having such a good time it warms my heart
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...
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
Ben’s side eye when trying to figure out why he’d make a cheesecake in a pressure cooker 🤣
I love coming back and watching these videos with Ben and James. They work so well together!
In Brazil, we use pressure cooker for mostly everything
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.
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
And I know where to find those books... I just packed up a bunch of old cookbooks for my mom for her move... she has a ton!!!
Funny side note, while going through them she asks me if I wanted any, at which point I pulled out my phone and introduced her to google. Again.
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!
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
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 😂
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
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.
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
Stove top pressure cookers are widely used in Mexican household. We use it mainly for cooking beans and beef stews
"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.
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
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.
"That's, that's the tail of an ox, then they just go kapow! Kapow! Kapow! And we go 'yummmmy'!". Yes Ben, that's definitely what happens.
10:51 James' cute "proud for releasing the steam" face is PRECIOUS
"It might have worked... which is annoying" xD It's a little like watching Pixie and Brutus xD
Yeah, you might laugh at the no oven, but I've lived without one for over a year now and no oven in sight for probably 3 more #studentlife
God Bless you.
I have an oven and dont even use it. Stove top food is way easier for me. I can live without a toaster microwave and oven.
I had to do the same when I broke mine with a frozen turkey (who knew they bounced?). Eventually got one off craigslist.
@Skade We have what we call "a nuclear oven" in our student home because we have no idea how old it is. We cannot see anymore what the heat is and what kind of heating you're putting it on (underneath, above, both?) And the person responsible (student housing administration person) for replacing 'broken' stuff doesn't want to order a new one for us. We are not allowed to buy one ourselves so most of us don't use it for health and hazard considerations.
A pressure cooker would be a game changer for sure.
And for all the camping fanatics... I suppose pressure cooker cooking would upgrade it to glamping though?
long time viewer here.. cannot believe how much this channel has developed over the years, I LOVE IT! Keep it up, boys! Can't wait to see what you guys get up to/put each other through this year!
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.
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.
I have several pressure cookers, both standard and electric and I love them! There is a learning curve but success is so sweet!
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.
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 😍
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!
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!
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!
An ultimate Indian food battle is what we all now need on this channel 🥰
Look into the steam, look into the steam, burn your eyes - Ben 🤣
Hahaha!
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!
Love when James and Ben bounce off each other like in this video, really entertaining. As James is gone it'd be good to see similar with guest chefs (Poppy, James, Nigel etc.) or maybe regular chef guests that are fun
are we going to see you doing some one pot cooking recipes now? cause i'd like to see some.
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.
I use an electric pressure cooker. The best laksa ever, curries and stews. Haven't tried desserts but now I will😊
I love how they're using a Pilsner Urquell mug. Greetings from the Czech Republic 😉
Skeptical James is adorable! Loving the ‘exploration’ of a new style of cooking by our two chefs!
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
i just want to say thank you for making this video, it made me go out and buy a pressure cooker and start using it. With it ive cooked things id otherwise no have the time or patience to stand up and cook and they were delicious . Im really excited to try to use it to speed up bens lasagne.
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.
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.
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.
It's so interesting to see you guys using a pressure cooker. I use it at least once a week to cook beans and a bunch of other recipes. It's my go to when I'm making soup, since it's faster.
I’m a pressure cooker mid week risotto convert too! Amazing!
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
I want to be awoken every morning to James whispering “risotto” in my ear
AJ Jones i have goosebumps just thinking about that wow
Wow!!! Thank you for sharing!! 👍
3 ads?? And one is a headspace ad? Man... now I realise JUST how much I like this channel.
James' vascular arms are a very welcome distraction 🤘💪
Is vascular really the word you mean?
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 😀
Just tried the risotto in my pressure king and it’s amazing. 10 minutes max!!! Thank you so much! Lentils next!!!
Extremely useful, thank you guys!
0:38 = 😱 lol
Loll called it, the eye roll at 5:57 of course it’s at Ben 😂😂
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.
I like how Ben talks about cutting the oxtail with those "meat cleaver noices". You just cut between the joints, it's quite easy.
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 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
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
Love both my instant pot and my stovetop pressure cookers. Single man's miracle workers.
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 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.
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
Great to see this one. Modern pressure cookers are safe and if you are someplace with no cooktop at all, an electric pressure cooker is amazing. You can do anything you do with a skillet or pot, saute, fry, boil, steam, plus you can pressure cook things with the lid on and you can do some limited baking in one.also. Pressure cooker Graham Masala lentils is my go-to quick dish. A little surprised by the chef's reaction because chefs are some of the biggest users of pressure cookers. Time is money in the restaurant business.
Works awesome ... I use it to make beans (pre-soak over night to cook on high for 10 minutes then heat off natural release for 20 minutes)
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
Loving the height difference between Ben and James 😂
Lily Gilmour and the swole difference 😂
I did a nursing volunteer mission in Nepal and the chef always used his pressure cooker. It was always amazing
I've used a pressure cooker for years for oxtail, lamb knuckle etc., but tried the risotto for the first time recently. Absolute game changer. I've got an electric one, which is even easier than the stove top one. Great appliance
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.
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!
Great vid. I love my pressure cooker, I didn't even had the idea of using it for risotto. I'll definitely try it.
Pro-tip: if you want to open the pressure cooker quickly without turning your kitchen into a steam room, put it under running water to cool it down. But beware that all the vapor turns back into water inside the cooker, so if you want thick sauce, it's not the best way. But for potatoes, it's perfect.