7 ms·

I think safety may have something to do with it, it's pretty much a bomb

by engr 4y ago

Ancapistani 4y ago
I… don’t think that’s it. I’m tempted to find and buy one a pressurized popcorn popper like that, and set up at my local farmers’ market. It might be popular, or it might not - but it would definitely be fun.
- pontifier 4y ago
  You inspired me... I went ahead and ordered one.
  - Ancapistani 4y ago
    Let me know how it goes! I recognize your name, and I’m only a couple of hours north of you. I might drop down there sometime and check it out if you don’t mind.
    - pontifier 4y ago
      Sure thing! Message me on twitter or email me at gmail so I can contact you back.
foobarian 4y ago
I've been contemplating using a pipe-bomb shaped vessel to cook things in super-heated water, which would require very high pressures. Imagine getting water to 400F and how golden brown and moist things would be that cook that way! It would be like deep frying food in water.
- wahern 4y ago
  Looking at the temperature/pressure chart on the Wikipedia page (https://en.wikipedia.org/wiki/Pressure_cooking https://en.wikipedia.org/wiki/Pressure_cooking) any plant or animal tissue, perhaps even bone, would maybe be reduced to a thin sludge long before reaching 400F. The Wikipedia page mentions pressure ovens, though, which seem designed to achieve the effect you're looking for--fast cooking with browning (Maillard reaction). Personally, this is why I love the Kuhn Rikon fry pan pressure cooker. It has a tri-ply, dimpled bottom for excellent browning; then you can just deglaze, add remaining ingredients, and slap a lid on for pressure cooking. It only holds 2.5L, though, so in practice limited to dishes of about 8-10 servings at the very most (typically more like 4-8 servings).
- jonah-archive 4y ago
  Dave Arnold tried this and was not impressed: https://cookingissues.com/2009/06/11/maillard-pipe-potatoes/ https://cookingissues.com/2009/06/11/maillard-pipe-potatoes/ ---------------------------------------- As you can see from the photo, the potato turns a dark mahogany all the way through (cause it is 355° all the way through). Even the water turns mahogany. This experiment taught me that not all Maillard reactions produce good flavors. The Maillard pipe potato tastes awful and smells acrid. Damn it’s bad—but it’s instructive. ----------------------------------------

I think safety may have something to do with it, it's pretty much a bomb

by engr 4y ago

I think safety may have something to do with it, it's pretty much a bomb

I… don’t think that’s it. I’m tempted to find and buy one a pressurized popcorn popper like that, and set up at my local farmers’ market. It might be popular, or it might not - but it would definitely be fun.

pontifier 4y ago
You inspired me... I went ahead and ordered one.
- Ancapistani 4y ago
  Let me know how it goes! I recognize your name, and I’m only a couple of hours north of you. I might drop down there sometime and check it out if you don’t mind.
  - pontifier 4y ago
    Sure thing! Message me on twitter or email me at gmail so I can contact you back.

foobarian 4y ago

I've been contemplating using a pipe-bomb shaped vessel to cook things in super-heated water, which would require very high pressures. Imagine getting water to 400F and how golden brown and moist things would be that cook that way! It would be like deep frying food in water.

wahern 4y ago
Looking at the temperature/pressure chart on the Wikipedia page (https://en.wikipedia.org/wiki/Pressure_cooking https://en.wikipedia.org/wiki/Pressure_cooking) any plant or animal tissue, perhaps even bone, would maybe be reduced to a thin sludge long before reaching 400F. The Wikipedia page mentions pressure ovens, though, which seem designed to achieve the effect you're looking for--fast cooking with browning (Maillard reaction). Personally, this is why I love the Kuhn Rikon fry pan pressure cooker. It has a tri-ply, dimpled bottom for excellent browning; then you can just deglaze, add remaining ingredients, and slap a lid on for pressure cooking. It only holds 2.5L, though, so in practice limited to dishes of about 8-10 servings at the very most (typically more like 4-8 servings).
jonah-archive 4y ago
Dave Arnold tried this and was not impressed: https://cookingissues.com/2009/06/11/maillard-pipe-potatoes/ https://cookingissues.com/2009/06/11/maillard-pipe-potatoes/ ---------------------------------------- As you can see from the photo, the potato turns a dark mahogany all the way through (cause it is 355° all the way through). Even the water turns mahogany. This experiment taught me that not all Maillard reactions produce good flavors. The Maillard pipe potato tastes awful and smells acrid. Damn it’s bad—but it’s instructive. ----------------------------------------