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post #1391 of 1471
Quote:
Originally Posted by DwayneNLiz View Post

Quote:
Originally Posted by ronott1 View Post


Look into pressure cookers--They pay for themselves since it will keep you eating at home and healthier.
I don't understand how a pressure cooker works, so I am a bit incredulous to own one, I also live near Boston so that always comes to mind when I think about a pressure cooker, probably stupid but can't help it
If you want I can explain the since behind it.
״הרוצה להתעלות אל יחפור בור לחברו אלא יבנה גבעה לעצמו״
"He who want's to be a bigger men, should not dig a hole to his friend, but raise a hill to himself!"
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״Our old and wוse people״

My BYC interview
http://www.backyardchickens.com/t/1145141/byc-member-interview-akrnaf2#post_17846248
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״הרוצה להתעלות אל יחפור בור לחברו אלא יבנה גבעה לעצמו״
"He who want's to be a bigger men, should not dig a hole to his friend, but raise a hill to himself!"
״חז״ל״
״Our old and wוse people״

My BYC interview
http://www.backyardchickens.com/t/1145141/byc-member-interview-akrnaf2#post_17846248
Reply
post #1392 of 1471

Pressure Cooking

 

pressure cooking has been around since the  1700's  invented by a physicist experimenting with steam. The first commercial pressure cookers were made in the 1800's.  so they have been around a very very long time.

 

The ones made today are much much safer and easier to use.   Water has very interesting chemical properties.  IN steam form its has more potential energy than Gasoline.   You can actually use water to boost the horsepower in a combustion engine.... 

 

in pressure cookers the use of steam is contained in a container designed to hold in the pressure of steam.  So you are not only cooking with heat but pressure.   the steam forces the heat into the food faster....  and deeper....  breaking down tougher foods more quickly so that Old tough hen comes out falling off the bone.

 

In some cases the ONLY way you can cook is in a pressure cooker like at high altitude.   Because water boils at a lower temperature than at sea level...  considerably lower.

 

https://en.wikipedia.org/wiki/Pressure_cooking

 

deb

Past poultry: Buff Brhama, EE, Barred rock, Wellsummer,

Bantam mixes, Araucana, Turkeys, & Guinea Fowl.

Future poultry:  Guinea Fowl, Sumatra, Wellsummer, Muscovy

"A dream without a plan is just a wish" Katherine Paterson

Regarding the horses in our lives

 

Reply

Past poultry: Buff Brhama, EE, Barred rock, Wellsummer,

Bantam mixes, Araucana, Turkeys, & Guinea Fowl.

Future poultry:  Guinea Fowl, Sumatra, Wellsummer, Muscovy

"A dream without a plan is just a wish" Katherine Paterson

Regarding the horses in our lives

 

Reply
post #1393 of 1471
Quote:
Originally Posted by Akrnaf2 View Post

If you want I can explain the since behind it.
I read debs reply, but I would love the scientific explanation
post #1394 of 1471

:pop

post #1395 of 1471

http://www.thirtyhandmadedays.com/31-crockpot-freezer-meals-for-busy-weeknights/

 

http://tiphero.com/29-freezable-crock-pot-recipes/

 

http://www.foodnetwork.com/shows/30-minute-meals.htmlDwayneNLiz

 

I do a lot of Rachel Ray's 30 minute meals most are very healthy and taste great!

There are also sites that help you make up crock pot meals ahead of time and put them in the freezer to use as needed. I put meals on in the crock pot pretty often.


Edited by chickadoodles - 12/4/16 at 6:27am

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The world's greatest husband!

 

2 Dogs, a few cows, a few rabbits, 1 Splash Andalusian,1 RIR, 1 SLW

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post #1396 of 1471
Quote:
Originally Posted by DwayneNLiz View Post

Quote:
Originally Posted by Akrnaf2 View Post

If you want I can explain the since behind it.
I read debs reply, but I would love the scientific explanation
When you heat water the water molecules increase their movement. This movement is measured by a Physical valu cald TEMPERATURE. More heat in the water = temp raising. This is correct til you reach the temp of 100C .in this temp the extra heat is not turned to Movement AKA temp, but to Braking the choisyon forces holding the water molecules together AKA boiling and evaporation!
This is correct in the sea level where the air pressure is 1 atm, in hige mountain werer the air pressure is less then 1 atmosphere the boiling temp is much less then 100 C, I saw an experiment that in vacuum the water boiling temp was 25 C!
So you can understand that the boiling temp is corolated with the air pressure, low pressure=low boiling temp and HIGE PRESURE = HIGER BOILING TEMP OF WATER!
So in a pressure cooker the closing of the lid and the beginning of the cooking is Rising the PRESSURE in the pot= hige boiling temp of water =LIQUID water in THE FOOD which have temperature Higher then 100C= LESS time to cook the food!
And that is way pressure cooker need less time to cook.
Edited by Akrnaf2 - 12/5/16 at 6:14am
״הרוצה להתעלות אל יחפור בור לחברו אלא יבנה גבעה לעצמו״
"He who want's to be a bigger men, should not dig a hole to his friend, but raise a hill to himself!"
״חז״ל״
״Our old and wוse people״

My BYC interview
http://www.backyardchickens.com/t/1145141/byc-member-interview-akrnaf2#post_17846248
Reply
״הרוצה להתעלות אל יחפור בור לחברו אלא יבנה גבעה לעצמו״
"He who want's to be a bigger men, should not dig a hole to his friend, but raise a hill to himself!"
״חז״ל״
״Our old and wוse people״

My BYC interview
http://www.backyardchickens.com/t/1145141/byc-member-interview-akrnaf2#post_17846248
Reply
post #1397 of 1471
Quote:
Originally Posted by chickadoodles View Post
 

http://www.thirtyhandmadedays.com/31-crockpot-freezer-meals-for-busy-weeknights/

 

http://tiphero.com/29-freezable-crock-pot-recipes/

 

http://www.foodnetwork.com/shows/30-minute-meals.htmlDwayneNLiz

 

I do a lot of Rachel Ray's 30 minute meals most are very healthy and taste great!

There are also sites that help you make up crock pot meals ahead of time and put them in the freezer to use as needed. I put meals on in the crock pot pretty often.

Thanks you!!!

 

Quote:
Originally Posted by Akrnaf2 View Post


When you heat water the water molecules increase their movement. This movement is measured by a Physical value called TEMPERATURE. More heat in the water = temp raising. This is correct til you reach the temp of 100C .in this temp the extra heat is not turned to Movement AKA temp, but to Braking the choisyon forces holding the water molecules together AKA boiling and evaporation!
This is correct in the sea level where the air pressure is 1 atm, in high mountain where the air pressure is less then 1 atmosphere the boiling temp is much less then 100 C, I saw an experiment that in vacuum the water boiling temp was 25 C!
So you can understand that the boiling temp is correlated with the air pressure, low pressure=low boiling temp and HIGH PRESSURE = HIGHER BOILING TEMP OF WATER!
So in a pressure cooker the closing of the lid and the beginning of the cooking is Rising the PRESSURE in the pot= high boiling temp of water =LIQUID water in THE FOOD which have temperature Higher then 100C= LESS time to cook the food!
And that is way pressure cooker need less time to cook.

Thank you!! very interesting!

post #1398 of 1471
:DQuote:
Originally Posted by DwayneNLiz View Post
 
Quote:
Originally Posted by chickadoodles View Post
 

http://www.thirtyhandmadedays.com/31-crockpot-freezer-meals-for-busy-weeknights/

 

http://tiphero.com/29-freezable-crock-pot-recipes/

 

http://www.foodnetwork.com/shows/30-minute-meals.htmlDwayneNLiz

 

I do a lot of Rachel Ray's 30 minute meals most are very healthy and taste great!

There are also sites that help you make up crock pot meals ahead of time and put them in the freezer to use as needed. I put meals on in the crock pot pretty often.

Thanks you!!!

 

Quote:
Originally Posted by Akrnaf2 View Post


When you heat water the water molecules increase their movement. This movement is measured by a Physical value called TEMPERATURE. More heat in the water = temp raising. This is correct til you reach the temp of 100C .in this temp the extra heat is not turned to Movement AKA temp, but to Braking the choisyon forces holding the water molecules together AKA boiling and evaporation!
This is correct in the sea level where the air pressure is 1 atm, in high mountain where the air pressure is less then 1 atmosphere the boiling temp is much less then 100 C, I saw an experiment that in vacuum the water boiling temp was 25 C!
So you can understand that the boiling temp is correlated with the air pressure, low pressure=low boiling temp and HIGH PRESSURE = HIGHER BOILING TEMP OF WATER!
So in a pressure cooker the closing of the lid and the beginning of the cooking is Rising the PRESSURE in the pot= high boiling temp of water =LIQUID water in THE FOOD which have temperature Higher then 100C= LESS time to cook the food!
And that is way pressure cooker need less time to cook.

Thank you!! very interesting!


​You are very welcome. I raised 5 children and worked 2 jobs. hahhaaa I can relate.

                                                                             NPIP and AI Tested Clean 

NPIP # 64-1433

 

The world's greatest husband!

 

2 Dogs, a few cows, a few rabbits, 1 Splash Andalusian,1 RIR, 1 SLW

Reply

                                                                             NPIP and AI Tested Clean 

NPIP # 64-1433

 

The world's greatest husband!

 

2 Dogs, a few cows, a few rabbits, 1 Splash Andalusian,1 RIR, 1 SLW

Reply
post #1399 of 1471

Anyone share their FAV FOODIES REcipe for Holidays?

post #1400 of 1471
I bought some flounder which is such a blah fish. Would you suggest a sauce or something to help it? I wish I could afford Halibut it doesn't need anything.
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