In the third installment of MDRN KTCHN, our very own Scott Heimendinger and CHOW.com team up to bring you a video all about pressure cooking. Discover how it works, when it was invented, and how baking soda caramelizes root vegetables in 20 minutes.
Now that you can’t wait to dust off your pressure cooker, get the Caramelized Carrot Soup recipe and watch a demonstration by Scott here. Other pressure cooker recipes in our recipe library include Garlic Confit and Vegetable Risotto. For even more recipes using pressure cookers to make everything from stocks to carnitas to marinara sauce, check out our new book, Modernist Cuisine at Home!
Great job, all around. I’ve been sharing it with my readers and promoting it as an almost-music video. Almost… CHOW, the 80’s called, they want you to send back their drum machine! ; )
Otherwise, fantastically slick and informative.
Hell-a-hip!
Ciao,
L
Any Mac users having problems viewing the videos?
In some cases, a pressure cooker is priceless, I used it for years and in Italy, where I am from, you can find one in every kitchen. I really loved to learns new techniques from your book.
I have an issue with your text though… You usually say to cook at 1 bar: my pressure cooker hasn’t a pressure gauge but 1 bar is the air pressure at sea level. Do you mean 1 + 1?
Alessandro