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.
I love all of the pressure-cooked soup variations in Modernist Cuisine at Home. We have an “at home” version of the Caramelized Carrot Soup recipe (as in the video above), but we also have several variations using artichoke, parsnip, or apple, because the technique applies to nearly any vegetable. You can make a great soup in only 20 minutes.
All week we’ll be telling you about the chefs favorite recipes from MCAH! Check back for more photos, stories, and tips.
Gruyere Cheese Caramels sweet and savory caramel, edible film
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