Cooking Issues

posted by Dave Arnold
For years Nils and I have maintained that pressure cooking stocks and broths is the way to go. We’ve always said that the high temperature in a pressure cooker gives better extraction and meatier flavors than normal cooking. Turns out we were wrong. Sort of.
While I hate being wrong, this particular error taught us [...]

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Posted by Dave Arnold
Danger! Don’t do this at home!
Really, don’t do this at home.
We are working on a pressure cooking primer right now.  In the process, an old demo came to mind and I thought I’d post on it. 
I wanted to cause Maillard reactions in a wet cooking environment.  Maillard reactions, which are responsible for delicious [...]

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