Great post, perfectly pitched. These basics are critical to cooking well and, from a personal viewpoint, I LOVE the science of how cooking works (Maillard reaction- swoon!). Just Good Stuff.
Thank you! Never quite sure how to pitch these posts so go with what feels right. I’m glad they’re working. And that you’ve managed to order a copy of MPC!
I tend to use a fry pan because, being short, standing over my rather tall pressure cooker when it is on the table/counter is a bit uncomfortable. I can't see into it properly. I tried putting it on the floor but that made me feel like one of Macbeth's witches.
This is excellent - thank you. One thing I’m trying to get my head round is this “Secondly, preheat the pressure cooker. This has the effect of diminishing the natural porosity of stainless steel so when you add oil it will glide over the top and create a seal, rather than sink into it” - how does the small change in the temperature of the steel change to porosity? Isn’t it more the increased temperature of the oil makes it less viscous which leads to a more even spread of oil? Or is there something else going on?
I appreciate this isn’t the *most important* point, but i put your work up there with McGee’s “on Food and Cooking” and Arnold’s “Liquid Intelligence” in terms of rigour...so I felt i needed to ask.
First, a disclaimer - science isn't my strongest point so please forgive if my explanation isn't the best. Here goes....stainless steel itself is quite porous so is full of tiny (microscopic sized) holes. When you heat it, the metal expands as you would expect, to the point that the holes become much smaller/disappear altogether. This creates a smoother, less "sticky" surface to cook on, so food cooks more evenly which a much reduced propensity to stick. And yes, you are right - it is the temperature which makes the oil less viscous, but my description was more about how it should behave when you add it, more as an indicator that you have heated the pressure cooker up sufficiently. Perhaps a better indicator is to throw a few drops of water in instead. It should sputter and jump across before dissolving into vapour. I hope that makes sense?
Thank for mentioning the Independents! We really appreciate that.
I bought my copy from my own shop (!) and have been really pleased to put it into the hands of our customers too.
Mine is referred to all the time, since I bought a pressure cooker last year; I am now quite devoted to it. Both the pressure cooker and your book! What a great book it is.
This article is excellent - and I will be using its guidance when I put together a beef short-rib thing based on your recipe on p55.
Great post, thank you. Really well and clearly written, informative.
I use a frying pan to start of the cooking, but shall try to be a bit more confident with stainless steel and follow your advice.
The insert from my InstantPot Pro is essentially a pot (with handles and all) that goes on top of the cooker. I sometimes start the boiling process on the hob when I want to speed things up. I think my induction hob is faster at heating up than IP, though i haven't verified it.
Thank you! I'm pretty sure that your induction hob will be faster than the IP. With the IP you can also get the ceramic pot (depending on which model you have) which is more non stick, but to be honest, I prefer not to use non stick.
Great post, perfectly pitched. These basics are critical to cooking well and, from a personal viewpoint, I LOVE the science of how cooking works (Maillard reaction- swoon!). Just Good Stuff.
Also, yay, my copy is now ordered from my BS!
Thank you! Never quite sure how to pitch these posts so go with what feels right. I’m glad they’re working. And that you’ve managed to order a copy of MPC!
I tend to use a fry pan because, being short, standing over my rather tall pressure cooker when it is on the table/counter is a bit uncomfortable. I can't see into it properly. I tried putting it on the floor but that made me feel like one of Macbeth's witches.
Ha! This is an excellent point. I'm average height and fine with stove tops but do feel this with an Instant Pot on a high counter!
It is one of those things that reminds me just how short I am!
This is excellent - thank you. One thing I’m trying to get my head round is this “Secondly, preheat the pressure cooker. This has the effect of diminishing the natural porosity of stainless steel so when you add oil it will glide over the top and create a seal, rather than sink into it” - how does the small change in the temperature of the steel change to porosity? Isn’t it more the increased temperature of the oil makes it less viscous which leads to a more even spread of oil? Or is there something else going on?
I appreciate this isn’t the *most important* point, but i put your work up there with McGee’s “on Food and Cooking” and Arnold’s “Liquid Intelligence” in terms of rigour...so I felt i needed to ask.
Hi Leon!
First, a disclaimer - science isn't my strongest point so please forgive if my explanation isn't the best. Here goes....stainless steel itself is quite porous so is full of tiny (microscopic sized) holes. When you heat it, the metal expands as you would expect, to the point that the holes become much smaller/disappear altogether. This creates a smoother, less "sticky" surface to cook on, so food cooks more evenly which a much reduced propensity to stick. And yes, you are right - it is the temperature which makes the oil less viscous, but my description was more about how it should behave when you add it, more as an indicator that you have heated the pressure cooker up sufficiently. Perhaps a better indicator is to throw a few drops of water in instead. It should sputter and jump across before dissolving into vapour. I hope that makes sense?
Thank for mentioning the Independents! We really appreciate that.
I bought my copy from my own shop (!) and have been really pleased to put it into the hands of our customers too.
Mine is referred to all the time, since I bought a pressure cooker last year; I am now quite devoted to it. Both the pressure cooker and your book! What a great book it is.
This article is excellent - and I will be using its guidance when I put together a beef short-rib thing based on your recipe on p55.
Great post, thank you. Really well and clearly written, informative.
I use a frying pan to start of the cooking, but shall try to be a bit more confident with stainless steel and follow your advice.
The insert from my InstantPot Pro is essentially a pot (with handles and all) that goes on top of the cooker. I sometimes start the boiling process on the hob when I want to speed things up. I think my induction hob is faster at heating up than IP, though i haven't verified it.
Thank you! I'm pretty sure that your induction hob will be faster than the IP. With the IP you can also get the ceramic pot (depending on which model you have) which is more non stick, but to be honest, I prefer not to use non stick.
Yes, the steel one appeals more to me, too. I do use other non-stick pots, don't get me wrong :).
I think the ceramic pot doesn't have handles like the one I have, so i don't fancy that. Not sure there's that version anyway for the IP Pro.