I'm looking forward to making short rib pho when we get back from a trip to see #6 grandson and parents! I've always loved that you count the points as it takes the guesswork out of star anise. You're right, they're seldom whole stars when you're in the middle of preparing a dish or meal. I must say that my favorites of the pressure cookers is any brand that sports a jiggle valve (Hawkins and Presto). Maybe it's because mom and dad had them or maybe it's the control freak in me (probably both). If nothing else the sound of the gently rocking steam engine has become one of my comfort zone sounds from the kitchen!
My mom has the Presto. I don’t not like its jiggly noise. The Tfal Trendy I use (the noise level) is in the short rib pho video is whisper quiet, by comparison. I used to love Fagor but those days are over.
Hah, I've been wishing my pressure cooker will be broken so I can get an IP. As someone who wants to make more vegan yogurt and sometimes tempeh, its yogurt setting is the main selling point for me.
I didn't know that southern pho doesn't have star anise. I think black cardamom is mislabeled as nutmeg because the names after often confusing: black cardamom = thảo quả, green cardamom (barely used in Viet and Chinese cusines) = bạch đậu khấu, nutmeg = nhục đậu khấu.
I just asked Rory if he wanted a new IP for his yogurt and he said "Nah, this one isn't broken yet." You could get the IP mini, which as a 3-quart capacity. How much yoghurt and tempeh do you need to make in one batch? https://amzn.to/4hK73rY
Southern beef pho typically is devoid of thao qua. I didn't know what nutmeg is in Vietnamese. Thao qua we get is mostly from China so there must be something in the characters. Thao qua does look more like a whole nutmeg than an Indian smoked black cardamom which is smaller and more wrinkly. Thanks for the intel!
Thank you. I didn't know there is mini IP. 3-quart is enough for a batch a tempeh or yogurt, and honestly the 7-quart version is too much for two-person household, or if you have to make cook separately due to different dietary requirements.
I figured once I got my Instant Pot that I could retire my pressure cooker. I have a Fagor that came with 2 pots. I’m not even sure where the lid is! Andrea, is there an advantage to the pressure cooker over the Instant Pot? By the way, the Instant Pot short ribs and noodles recipe is in my frequent rotation.
You had a Fagor too? I went through 3 of then plus a multicooker by Fagor.
I like a stovetop pressure cooker because it's easier to clean, operate, and control. The new one I got by T-Fal can function as a smaller cooker as well as a 8.5-quart cooker. And it's relatively quiet.
Oh man, the short-ribs and noodles IP recipe is so easy and good. Yay!
It seems like I’m in the minority of people that don’t own an Insta Pot or a pressure cooker. I think I’m maxed out on kitchen equipment. Thank you for sharing ideas for The Big Game (the actual name is trademarked and we can’t use it at work). You reminded me that I own The Gaijin Cookbook, bought at Green Apple Books in SF on a family road trip a few years ago. I will most likely make the Tsukune, but it’s slightly frustrating that the recipe calls for 14 oz chicken instead of a pound. And eggs, good grief! It’s a constant topic of conversation at work. TJ is about the only place that hasn’t completely jacked the prices, but we limit one dozen per person and usually sell out before noon.
You don't have to own an Instant Pot or pressure cooker to cook so long as you have time. Pressure cooker foods have their limits.
If you bump up the chicken to 16 ounces and skooch up other ingredients, it won't matter a ton. 14 ounces is roughly 400g, 16 ounces is roughly 450g. So, increase the other ingredients by approximately 10 percent.
Eggs! I wondered what TJ's deal has been because the price there hasn't jumped wildly. But, as you say, early bird shoppers now get the eggs....
I am so amazed how we are often in sync with what we are thinking about. I have two pressure cookers, both old instapots. One might be on its way out. It’s old and not working as well. I use them for beans and for cooking greens usually. For greens I put them in the pot with a bit of water, zero time (manual setting) high pressure and they come out nice. Am thinking of getting the classic Taiwanese Tatung cooker for steaming things. I have a zojirushi for rice cooking. But I like gadgets (and woks, cleavers, mortar and pestles….).
I am really loving the Trendy stovetop pressure cooker. It’s quiet, fast and easy to clean. It’s also secure feeling. I bought one as a hostess for a friend!
The Instant Pot is ok for certain things but I love the controllable nature of a stovetop cooker.
So sorry for the late reply. I make nondairy yogurt with homemade soy milk (on the dense setting-I have the Chinese Joyoung machine) and then add a vegan yogurt starter. Works great. Sometimes I add blended cashews but I think with the dense soy milk I don’t need it. Lately I am pressed for time so I just buy either the unsweetened one by Siggi’s, or the oat milk Skyr. Lots of protein in them.
I'm looking forward to making short rib pho when we get back from a trip to see #6 grandson and parents! I've always loved that you count the points as it takes the guesswork out of star anise. You're right, they're seldom whole stars when you're in the middle of preparing a dish or meal. I must say that my favorites of the pressure cookers is any brand that sports a jiggle valve (Hawkins and Presto). Maybe it's because mom and dad had them or maybe it's the control freak in me (probably both). If nothing else the sound of the gently rocking steam engine has become one of my comfort zone sounds from the kitchen!
My mom has the Presto. I don’t not like its jiggly noise. The Tfal Trendy I use (the noise level) is in the short rib pho video is whisper quiet, by comparison. I used to love Fagor but those days are over.
Catching up on my PTFS reading. Is the Chinese black cardamom different than the black cardamom used in South Asian recipes?
They are bigger and not as wrinkly. You can sub them if you have a weight measurement.
Great! Thanks - I’m on the peninsula so I can easily get my hands on the Chinese ones
Hah, I've been wishing my pressure cooker will be broken so I can get an IP. As someone who wants to make more vegan yogurt and sometimes tempeh, its yogurt setting is the main selling point for me.
I didn't know that southern pho doesn't have star anise. I think black cardamom is mislabeled as nutmeg because the names after often confusing: black cardamom = thảo quả, green cardamom (barely used in Viet and Chinese cusines) = bạch đậu khấu, nutmeg = nhục đậu khấu.
I just asked Rory if he wanted a new IP for his yogurt and he said "Nah, this one isn't broken yet." You could get the IP mini, which as a 3-quart capacity. How much yoghurt and tempeh do you need to make in one batch? https://amzn.to/4hK73rY
Southern beef pho typically is devoid of thao qua. I didn't know what nutmeg is in Vietnamese. Thao qua we get is mostly from China so there must be something in the characters. Thao qua does look more like a whole nutmeg than an Indian smoked black cardamom which is smaller and more wrinkly. Thanks for the intel!
Thank you. I didn't know there is mini IP. 3-quart is enough for a batch a tempeh or yogurt, and honestly the 7-quart version is too much for two-person household, or if you have to make cook separately due to different dietary requirements.
I figured once I got my Instant Pot that I could retire my pressure cooker. I have a Fagor that came with 2 pots. I’m not even sure where the lid is! Andrea, is there an advantage to the pressure cooker over the Instant Pot? By the way, the Instant Pot short ribs and noodles recipe is in my frequent rotation.
You had a Fagor too? I went through 3 of then plus a multicooker by Fagor.
I like a stovetop pressure cooker because it's easier to clean, operate, and control. The new one I got by T-Fal can function as a smaller cooker as well as a 8.5-quart cooker. And it's relatively quiet.
Oh man, the short-ribs and noodles IP recipe is so easy and good. Yay!
It seems like I’m in the minority of people that don’t own an Insta Pot or a pressure cooker. I think I’m maxed out on kitchen equipment. Thank you for sharing ideas for The Big Game (the actual name is trademarked and we can’t use it at work). You reminded me that I own The Gaijin Cookbook, bought at Green Apple Books in SF on a family road trip a few years ago. I will most likely make the Tsukune, but it’s slightly frustrating that the recipe calls for 14 oz chicken instead of a pound. And eggs, good grief! It’s a constant topic of conversation at work. TJ is about the only place that hasn’t completely jacked the prices, but we limit one dozen per person and usually sell out before noon.
You don't have to own an Instant Pot or pressure cooker to cook so long as you have time. Pressure cooker foods have their limits.
If you bump up the chicken to 16 ounces and skooch up other ingredients, it won't matter a ton. 14 ounces is roughly 400g, 16 ounces is roughly 450g. So, increase the other ingredients by approximately 10 percent.
Eggs! I wondered what TJ's deal has been because the price there hasn't jumped wildly. But, as you say, early bird shoppers now get the eggs....
I am so amazed how we are often in sync with what we are thinking about. I have two pressure cookers, both old instapots. One might be on its way out. It’s old and not working as well. I use them for beans and for cooking greens usually. For greens I put them in the pot with a bit of water, zero time (manual setting) high pressure and they come out nice. Am thinking of getting the classic Taiwanese Tatung cooker for steaming things. I have a zojirushi for rice cooking. But I like gadgets (and woks, cleavers, mortar and pestles….).
I sometimes make nondairy yogurt in my instapot too. I am terrified of stove top pressure cookers. Even a little afraid of my instapots
What do you use for non dairy yogurt?
I am really loving the Trendy stovetop pressure cooker. It’s quiet, fast and easy to clean. It’s also secure feeling. I bought one as a hostess for a friend!
The Instant Pot is ok for certain things but I love the controllable nature of a stovetop cooker.
So sorry for the late reply. I make nondairy yogurt with homemade soy milk (on the dense setting-I have the Chinese Joyoung machine) and then add a vegan yogurt starter. Works great. Sometimes I add blended cashews but I think with the dense soy milk I don’t need it. Lately I am pressed for time so I just buy either the unsweetened one by Siggi’s, or the oat milk Skyr. Lots of protein in them.