Why Chefs Love Pressure Cookers
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- Опубликовано: 24 авг 2024
- We at America's Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring.
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Jody Adams (Porto, Saloniki, Trade)
Dante de Magistris (il Casale, Restaurant Dante)
Mary Dumont (Cultivar)
Tony Maws (Craigie on Main, Kirkland Tap & Trotter)
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I really like the guy who is super fixated on beans
ShortAndFormal My family loves beans
@@squeezeme9820 they love to fart too?
@Ganemedys then what is the point?
In India, it's inseparable part of every kitchen. :) I use some still containers to cook more than one item at a time. Nothing to be worried about!
Things to keep in mind:
1. Pour enough water. Not too less, not too much.
2. Pressure cooking requires full attention!
3. Maintain right temperature, and keep all ears for number of whistles.
4. When done, never ever try to open the dil. Let the steam escape first otherwise food will burst out like a volcano. And that is dangerous.
5. As it most effective way for cooking beans, vegetables but make sure not to overcook them.
It's daily use
Because without pressure cooker dal, check pea take lot of time to cook
I just started using an old-school stove-top pressure cooker. It has multiple safety features, including two vents. After a quick flip through the manual, I was convinced you would have to almost intend to blow one up to cause the kind of catastrophe they talk about. Bring to a boil, then simmer, just like in a million other recipes.
For years I lived in a camper where I'd cook as often as possible with a pressure cooker. My gas cylinders would last longer and I had better control over steam and condensation in the cramped space.
anarchist much?
First real reasons why someone would prefer a pressure cooker..... The other reasons would be cooking long cooking items when there's no time to plan them ahead or to reduce their exposure to air during cooking. Or trying to cook at very high altitudes where certain things can take longer.
Every other reason I've ever heard about saving time or saving some energy or convenience or anything else never made enough sense to me... I also think the cook should be able to check on their food as many times as they want during cooking unless you're frying chicken at KFC restaurant.
That is an excellent option. I have lived in a Van before and would like to do so again in the near future, just doing a new fit out first!
Controlling condensation and preserving gas alone makes it a great consideration 🙏
The main reason for all the pressure cooker disasters in the '70s (and those that occur today) was that the users didn't read the directions. DO NOT over-fill them, and DO NOT cook foods that can foam up and block the relief valve. RTFM! Simple.
+SeikiBrian The other thing that can put supper on the ceiling is popping the lid before the pressure is completely released. Plus, too high heat. For foaming foods like beans add a tablespoon of cooking oil to the mix.
+Grace Skerp -- Most modern pressure cookers have safety mechanisms that prevent opening the lid before the pressure is equalized, or nearly so.
+SeikiBrian Good to know. We use a Presto, circa 50's. Oldie, but goldie.
+Grace Skerp I have mother's that she never used, 1966 a403a and have replaced the gaskets. I tried it out first with water and the bubbles came from around the screw valve on top so I don't think it would be safe to use now though I wish it were.
+LISA Manis
You should take it to have it checked. sometimes it just needs new seals. Most of Cooperative Extension offices throughout the state will test pressure canner gauges. Check your local county office. If by any chance they cannot, maybe they can request a neighboring county Look for the phone number of your county office on extension.usu.edu or in your phone book.hould take it to have it checked. sometimes it just needs new seals.
I LOVE my pressure cooker, the ultimate multi-tasker for a home chef with limited time. Rice, beans, soups, veggies, I make all kinds of things with mine, which always sits atop my counter. Truly, endless possibilities. An additional plus, is just the fact that you don't have to stay married to your stove-top while the water boils or whatever. Just set it and forget it. Example, potatoes. Throw the potatoes in, throw the water in, set the time, and walk away. If the timer goes off, and you're doing other things, no big deal. the steam will simply escape and the food will remain hot and delish. (white rice: equal water to rice, set for 7 minutes...done).
I'm spoiled by the speed and higher pressure (super tender) of my stovetop pressure cooker. Love it. Gave the Instant pot to my sister. :-)
@@atlantic2233 can you please share the name of your stovetop pressure cooker?
thank you! ... Im a single Dad with four kids ... I currently just use my old pressure cooker to boil the brine for pickled eggs :) ... now after your video Im planing to do a pork roast with onions and carrots and potatoes and make some bacon on top! ... I'm excited ! :)
Get a wife
@@bry120get a life
An old Rodney Dangerfield line..."...my wife bought a pressure cooker....now I eat off the ceiling"...
VERY CHEAP Pressure Cooker ..... LINK CLICK ...
amzn.to/2RugMcO
He's full of shi 😂
@@nonenone9338 or his wife is doing it wrong
my favorite things to make with a pressure cooker is stocks. It is so easy and the flavor is so amazing as well. A 6 hour stock is easily made into an hour and a half stock. Its an amazing tool to have :)
"Beans aren't supposed to be al dente!" 😂
not unless you want to loose a dente
+cpfishfan14 LOL :)
I really like that America’s test kitchen isn’t just about food recipes. But also has discussion about why certain cooking styles are good, such as this video. Thank you for making this video because I am researching if I want to get into using pressure cooker.
My dad has an old school pressure cooker from the 80's and it still works!
We make Cuban black beans and red beans in our cooker. As a kid it always terrified me but the food was always awesome! Best frijoles ever haha ^^
Here in Brazil everybody uses Pressure Cooker. The secret to use well is cook and let it lose the pressure naturally. And never pull the valve, or you can give your skin fried by vapor. If you need to cold quickly, just let water fall in the side, or you can break the rubber (if your cooker have one).
Growing up, my mom constantly used the pressure to make stuffed grape leaves, stuffed cabbage rolls, stuffed cow intestines, and any other middle eastern dish she could stick in there. I used to freak out that it would burst its top, but its the only thing in the house that had a temper tantrum my mom looked forward to lol
Once you get over the initial fear-factor, you stand at the stove and laugh while your friends dive for cover :-) My friends used to run out of my kitchen when I was deep-frying and the oil used to look like it was about to boil over. It never did, because I kept the element hot enough to burn off the excess moisture from whatever it was I was cooking.
YourMajesty143 eeeeeeeeeew like just eeeeeeeeeew just kidding
read more
YourMajesty143 sup.
YourMajesty143
Your mother made you your majesty shes done her service to this world
Cabbage roles are the most underrated unappreciated food! I make them and stack them in my pressure cooker and freeze them and then thaw in my pressure cooker. So cheap, easy and carb free.
It's nice to be able to have fall off the bone baby back ribs in under an hour. 32 minutes in a pressure cooker, 5 minutes under the broiler.
He can remember using it aged 2-3 ? Wow, I can’t remember what I did last year !!
Are you 4 years old?
@@octopus8420 I can’t even remember posting this three years ago...
Lmao that reply. Honestly this covid thing made my weekdays and weekends indistinguishable
I actually saw one blowing up when I was a kid. Beans went flying up to the ceiling. It happens when people fill it with too much water. They are really good for cooking hard muscular meat.
Very tender meat
One of my grandmothers used a pressure cooker almost daily - especially for canning meat. Yes, I witnessed an explosion - beans on the ceiling in the kitchen. I had one myself for years and loved the ability to get 'slow cooked' flavour in 45 minutes instead of overnight, but I've never seen one in a commercial kitchen and I have a lot of experience in commercial kitchens.
One of my earliest memories is of my mum using the kitchen tap to cool down and open the pressure cooker in the mid 80's. The steam! 😤
I cannot imagine my kitchen without a pressure cooker. Got two of them. I can do pretty much anything I want in them! Slow cook, roast, steam, shallow fry, deep fry, pressure cook, pressure fry, poach......whatever. BUT......I would NEVER try pressure cooking fish (except maybe eel) unless I am looking for a crumbled or mashed fish.
Namas kar
mine cooks fish fine - perfectly actually. Also works well with shellfish - oysters scallops etc
Back in the 60s, I remember my mom's pressure cooker exploded with sour kraut and ribs all over the ceiling, walls and cabinets... Took forever to clean and the smell was there for weeks... I think she didn't follow the safety guidelines... lol
My Dad cooked in a pressure cooker for years and never had a problem He usually did stu's and pot roast in it
can definitely attest to the fact that old ones can blow up. had it happen as a kid. that was a fun day cleaning 10 foot ceilings. the new tech is so much nicer these days and finally i dont sit there worrying about it the whole time.
Had one of those 70s models with a rubber pressure stopper. It blew up and luckily nobody was hurt. When the cooker was opened it was nearly empty. Where did those beans go? I looked up and the beans all passed through the hole where the stopper was. They were all stuck on the ceiling. I have a Magefesa today and very happy with it.
I use the pressure cooking function on my Instant Pot almost every day. It's AMAZING! I almost never use the stove anymore. :)
Tough cuts of meat always come out perfectly in a pressure cooker. I just started cooking with one and it's amazing how much time it saves, especially here at high altitude.
Never thought about high altitude cooking issues before!
I throw chicken, green beens and rice into the pressure cooker (with some garlic and olive oil)... Not for me, but for my dog... He's never been healthier and happier. And i save a lot of money (cost me around 1$/Kg of food for the best quality you could dream of).
I know it's a channel about food for humans but we need to remember that we can cooks for our pups too :p
I just go raw Halal (= Kosher) meat scraps (no pork) and My cats are very healthy (shiny fur, strong teeth) and all are over the age of 5 the eldest is 9.
I did the same with dogs I've had in the past and they lived for a long time as well for dog years.
*In nature animals don't cook their food.*
I would never cook for an animal. Their digestive is very suited for raw meat.
Pet food is an industry that has *_CONvinced CONNEDsumers_* to fatten their finances since the 1860's. We need to *KNOW* We don't ever need to cook for Our pets.
Pet food industry is complete bullshit, i agree with you on that point... Most of the health troubles our pets have is because of the pet food... My dog litterally almost died because of my ignorance on that point, the DAY i stopped giving him shitty petfood you could see he was healthier.
I just don't agree with the raw meat, i mean it's not bad, but they will only digest 60% of it, so, it's ok, but you lose 40% money there (which might be not much, but i'm poor so every penny counts :p)
It's a good treat, but for an everyday feeding, it's more expensive and not healthier.
Oh and if you're still reading, white meat is much better than beef, beef may give them kidney stones when they grow old.
I don't buy the meat scraps so no money lost, the Halal butchers I know they give it to Me because they throw it out anyway.
Sometimes I may get over 50-60lbs of it if I go around the first of the month. Good thing I have a big deep freezer. I get more meat scraps in weight than I purchase the saleable cuts Me & My Son eats. My Daughter is a vegetarian, so I don't have to buy a lot of meat for Us.
My late Mother was a veterinary doctor for over 55+ yrs she *never* told her clients to feed raw meat to their pets. But with our dogs/cats she fed it to them. They were healthy pets. She never told Me beef would give animals kidney stones. My Moms is not alive for Me to ask her. I will keep that in mind as My pets age and give them chicken or other easily digestible meat.
I'm quite sure no other veterinary would openly say it's okay to feed pets raw meat to their clients.
I don't agree that raw meat is a just merely a treat, that is the way animals survived through out history before CONsumerism.
Great.
For me cooking it is also a convenient way to store it, as i have only 1 fridge. I cook in the pressure cooker and i leave it there since it's pretty well closed, in the cave
I'm not saying that beef will cause kidney stones to all dogs, some races are way more subject to it (dalmatians for example), and for my dog it only become a problem with age.
I see what you mean.
Hmm...I never thought of dogs in terms of races other than a *_dog-race._* HeeeHeee. Species or breeds is what come to mind.
But I guess you know that already.
I am not a chef... but I own 3 different kinds of pressure cookers. Love them! I do plan on getting a small one in the future.
I use a pressure cooker often and its really quick and efficient :) Oh and the taste is great.
I’ve never seen a pressure cooker in my life and don’t even know how to BEGIN using one. My family believed good, old fashioned kitchen appliances are best. Want stew or soup? Get a big ass pot and start at breakfast. Hell, I didn’t even have a microwave between ages 8-17. Had to use the oven! It wasn’t until I began baking and cooking that I invested in things like an electric mixer, but pressure cookers terrify me.
This video puts me a little at ease. Anyone got good pressure cooker tips?
Chef complains about customers complaining at 2:45. All chefs can empathize.
2am but i really need to know why chefs love pressure cookers.
I love my Cuisinart pressure cooker. I use it at least three times a week. It helps to keep my electric cost down because I don't have to use my electric stove.
I just got one and it's all true what they say. I love using it and my family loves my culinary creations I make with it. I've used it every day so far. Brown rice is just perfect.
I've been cooking pasta with marinara sauce in my pressure cooker (Instant Pot) for about a year now and would never go back to the old way. Saves water, no stirring, and the texture is really great. The leftovers also reheat much better.
Randy Miller III I thought nobody would mention that. It's the best way to do it.
"Im gonna throw some bacon in there, cause why not?" Best Chef 2015
Bacon isn't even that good it is ok.. Rather have a slice of cheese
WeKnowTheTruth2012 with a got bacon? shirt
Bacon's the most overrated food in cooking. It's good but it isn't the amazing, earth shattering item it's made out to be. It's salty and fatty and easily and often overcooked. It's usually a bit of a one note flavor which is fine but not always necessary. I could easily go without eating bacon for the rest of my life.
zyxwut321 man thought i was the only one fuck swine✌
*throws up*
I have had a stove top PC now for 20 years .love it. This week I will be getting an INSTANT POT and cant wait. I have cooked soups, stews, tomato sauce and meatballs. My husband loves bread pudding and rice pudding and dont forget Cheesecake!
I love experimenting and so looking foward to this new experience.
+A Murphy I returned my instant pot because it just leaked steam the entire cook time. Do you have the same problem ?
+Leona Rose I've used mine about 4 times so far and no problem.
Have never had a problem with my instant pot. Can't say enough about it. Many of my friends have purchased them and love them.
Hello. I never heard of an instant pot before but would like to know if you think it's better than a pressure cooker? And does it keep the nutrients in pretty well (or is it like a crock-pot in that way?)? Um I seldom ever use my pc because it's kind of a head ache and I can't seem to get meats to come out like dear old grandma used to make them, falling off the bone and delicious. Also, which model/brand would you recommend for someone that only feeds himself? Thanks much for your time and enjoy the blazingly hot summer weather.:-)
Hello Graham, the instant pot is great for cooking for one since it's only 6 quarts. It also has a stainless steel insert. It is a pressure cooker, rice cooker and I think it might have a slow cooker function but not sure. It does have a keep warm function after the pressure cooking part is done so the food doesn't get cold. There's really only two models that I know of. The regular and a new one that you can program with a smart phone. Check out their website.
Just bought the electric "instant pot" love it!
Love the period-correct "bacon is cool" shirt
I loved to watch my mom's pressure cooker sputter. Pressure cooker on the stove meant it was Sunday and soon there would be a feast on the table. Mom would make a full pot of city chicken and we'd all rave, happy to fill up on all the meat we could eat.
Also you can make pulled pork in no time and won't be dry at all
In India, pressure cookers are a norm. Every kitchen has one, used every day. I was very surprised when I went outside India to other countries and found that most foreign people don't know what pressure cookers are or how to cook anything with them.
adtc
Yes, I know. When I got my first Indian PC (Manttra), more of them were made in India than anywhere else. That was many years ago and, though I have several others, I usually reach for that Indian pot first.
I never knew that pressure cooker wasn’t that popular in America. Here where I leave every house has one. It is so ubiquitous. I think the reason is that beans (and rice) are the base of our food. I thought the whole world had these lol
The US is often behind.
American women don't know how to cook, they just order fast food and take it home
Many thanks for this video. I have one and it will be 25 years old in 6 days time. (A wedding present). I had to repair it recently. I had to machine a deeper groove on the lathe and replace the circlip on the steam venter. It is old, battered and it works. I am thinking of getting a second one. Wonderful tool in the kitchen. Regards and greetings from Africa
Gave away one that was 80 year old.
there is a Facebook group INSTANT POT GROUP that is wonderful.
you know the link?
I've made bone-in pork chops in an Instant Pot, that melt in your mouth, which sounds gross when talking about meat, but trust me, it's incredibly good, AND the gravy I make with the juice at the bottom of the pot, tastes like I slaved away at it all day, and all it took was less than hour start to finish.
grrrrr.....for so much... PC has been an amazing food cooking source for 60+ years..... and so much information is lost that you think you know what you are doing now is amazing.. PFFFFFFT!!!!!!!!
I'm sold
$20 Phillipe Richard aluminum from Walmart. Mixed reviews on Internet, but I love it. Use it just about every day. Im 60 yo bachelor, dont even like to cook. Beans, cheap cuts of meat, tough veggies.
Smart people uses pressure cookers.
My mom and aunt always uses pressure cookers, it just makes sense.
My parents has one back in the 80's when they weren't so advanced and it exploded super loudly; beans all over the kitchen walls and ceiling, it was pretty exciting actually xD
Over-filled. Did it "explode" or just pop the safety disc?
No cynic.Their mission is "to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe."
Mine is an indispensable item in my kitchen. They are worth the investment just for the energy efficiency angle. I use mine for stocks, beans, and for cooking down lower quality cuts of beef and pork as pressure cookers make a mockery of tough connective tissue.
Have you guys heard of the Happy Call Pan? It is a pan but works using pressure too.
My mom used to cook red beats prior to canning. I don't know how many times we had beet juice on the ceiling. Oh, childhood memories.
I was 1 1/2 when I used my first pressure cooker!
Pressure + vacuum cooker is best invention. Save money and make even tastier food than standard cooking.
Not only that, it makes it considerably easier for your body to digest.
Crapping out up to around half of the food you eat, if it is tough-ish or not chewed much, bad times.
I bought an All-Clad ... recently and still can't figure out how to do a roast that is magnificent with the meat tenderly falling off the bones. I'll keep trying.
Just got a pressure cooker, and i'm very excited to discover what I can make with it!
check out Noreens Kitchen here on youtube. She does some great stuff. Personally I make chicken and rice in the pressure cooker that takes about 25 minutes, start to finish, and it's perfectly done every time.
I have an unboxing and first use video for the Instant Pot. I love it!
I use my pressure cooker to make pot roast. Much faster than the oven method -- and the texture and taste is as good or better.
LOL this guys funny !!! yeah I can just imagine a 2 year old taking the top off that pot saying I'm famished !!! these chickens are strategically placed and perfectly cooked to perfection good on you mom ....good on ya!! Let us have three cheers for mum !!!
pressure does come pretty cool things, universally speaking.
These are great for various broths including bone and vegetable. :)
I am still using my old original 6-Q aluminum Duromatic pressure cooker pot. My pot have 2 safety release valves feature at the center of the cover. There was one time when some small particles of the food got into the holes of the first valve. The second valve would rise up releasing the pressure. It indicated that something wasn't right and I immediately stop cooking. From that time on, I would disassemble the first valve and clean it everytime using the pot.
I agree about the beans.
Ayo this dude eatin beans!
damn, now a video on pressure cooker? I bet in 5 years there will be a video on why cooks love water and salt etc!!
BACON is one of the major food groups, you know.
The pressure cooker is essential in every Middle Eastern house hold. I have a one from Tfal, and it is so helpful to cook my favorite dish Kapsa.
I would love this video and would like to watch it...if youtube didnt disable the sound :/
I paid less than $20 for my pressure cooker, it is worth so much more. Just a standard stovetop 6 quart pot. 3.5 lb roast from freezer to table in less than 30 minutes
love the instant pot much better than the stove top. I cook just for myself. go into their website and RUclips and watch all the videos. they will sell you. the instant pot is a pc and a slow cooker.,a rice cooker. cooks everything. cheesecake is unbelievable. hope this helps.
I don't even bother to soak beans anymore. Straight into the PC and an hour later they're done. Want pulled pork? An hour and a half in the PC. If you want smoke flavor then smoke it for a couple hours first. The the PC does the rest. Short ribs in 30 minutes. I could go on and on...
Anything you can do in a slow cooker you can do in a pressure cooker in 20 minutes. But wait! There's so much more! You can do all kinds of stuff with a pressure cooker you can't with a slow cooker. Just google some recipes.
When I discovered pressure cooking, I threw out the slow cooker as a waste of space.
I even had a cooker cook-off with my girlfriend of the time, who was a staunch slow cooker advocate, and a bunch of friends over for dinner as taste engineers.
We made the same base ingredients in one batch, put half in her slow cooker in the morning, I put my half in my cooker a half hour before serving. Results were about half and half. In other words, no-one could tell the difference.
Have one, Love it!
OMG what is that delicious dish Jody Adams was cooking? I have to know!
That's what I want to know.
How good are they with making chicken stock and beef stock?
Stove top pressure cooker will always get faster and better results. Can sear meats better and release pressure naturally better.
However wouldn't think a pressure cooker could make fish better than in an oven... oven baked fish in a Dutch oven would create better caramelization and flavour
my kids used to fall asleep to the sound of the pressure cooker
I'm sorry, did I hear him right? The first time he used a pressure cooker was when he was 2 or 3 years old? USE? I f*ckin doubt I could remember what happened when I was that age let alone use such complex kitchen tool. 😐😑😐😑
I agree I just said the same thing in My comment above.
Karl Rodney Pelejo many people that claim they remember their early childhood, is actually from the stories their parents and other people tell them. Hearing these stories kinda acts like a confirmation bias and they take it as if they've remembered the experiences when it's proven otherwise.
I've always heard people claim they remembered things when they were 1 or 2 and chalked it up to maybe there's something wrong with me for not remembering anything of it aside from a dream or two.
chefs are lower than any mum. This is the pecking order. A "chef" to me doesnt mean shit.
I was doing the dishes at 4 as my sister babysat me and she was a lazy cow. Had to do it on top of a chair. Then she made me wash the bath tub for her and my younger brother as well. When i rebelled she smashed a pot in my nose that caused it to bleed like hell. I would later fuck up her back and she needed surgery.
In the long run I look back and it was good to be domesticated early as I was able to cook for myself at 5. It's funny because she won't let her own daughter do any of the stuff she made me do even at 10.
Serhat Tonbul 😂😂😂
I'm not a fan of pressure cookers. I think they are pressurized steamers. BUT, if you need to make a meal fast from raw to cooked they're perfect. Meat can sometimes come out stringy and tough.
Depends on the volume of liquid: little, they're steamers; more, they are higher temp. boilers.
I love my pressure cooker!
You confused me when you mention that the pressure cooker presses the steam / flavor into the food. If the food is beans and the beans are under water, then how does the steam get pressed into the beans and really breck the beans down when one is concerned with lectins ? Would Cooking only beans underwater in a pot give the same results as cooking them in a pressure cooker?
Was waiting for someone to mention lectins. Of course, it's heat that's critical in preventing poisoning.
1:24 hes thinkn bout them beans
lol It's al dente, beans are not supposed to be al dente. :p
Here's a pro tip! Learn how to put the lid on the device you're advertising before you start recording! Good luck in the future.
A pressure cooker on and induction burner is the fastest way to cook.
Has America's test kichen invested a lot of money into a pressure cooking company?
You wanna really keep the flavor in artichokes dont boil but pressure steam them.
Wait..the cat fell into the soup? Haha now that's a different chicken noodle.
Next one do why do chefs love frying pans or why do sushi chefs love rice.
i heard that in boston pressure cookers are the bomb
I'm fucking 10 years late to the party....
Regarding pressure cooking the chickpeas (2m20s mark), how long do you soak beforehand, and how long do you (electric) pressure cook for? Do you allow it to release pressure naturally, or do you manually rapid release pressure?
Also is there a minimum amount of water one should use when pressure cooking?
if you want to soak them beforehand its like 4hrs to overnight, they don't really fall apart if you do it that long. for the water basically covering them should be fine, in the process you don't lose a lot of liquid in the process
I don't bother pre-soaking beans. No problems.
i use mine probably 5 times a week, or more. Sometimes twice a day...
you remember using a pressure cooker at 3? i don't remember being 3, so i immediately question everything you say
3 years old? Right?
Hahahah he first used it at 2or 3 years old ! :)))))
The first time I used a pressure cooker I was two or three years old. No, you were filling your diaper while someone else was cooking AND considering childhood amnesia, you most likely don't remember ANYTHING AT ALL at that age.
That guy really loves his beans....