Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
>I make a ridiculously lip smacking (I have to say so myself because only I >and the husband have ever eaten it, we never got as far as to share it) >spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic, >onions, butter, salt and pepper. It cooks on high heat for 40 minutes and >comes out like it's been going on the fire all night. That does sound yum! And now suddenly I too find myself super hungry. :D Cheers, Nani On Thu, Feb 28, 2019 at 3:50 PM Huda Masood wrote: > I haven't really tried sous vide for the same reason - i.e. plastic and > leaching. > > I'm a big fan of the OPOS method - One pot One shot. A gentleman in Chennai > who goes by Sir Ramki came up with it and I really think it's the bees > knees. It basically utilizes the inherent moisture in the ingredients > themselves to cook under pressure (std 15 psi, 120 degrees centigrade, > moist heat) and there is none to little addition of water. He's got a great > primer book explaining the science behind it on Amazon kindle - called OPOS > primer. > > I make a ridiculously lip smacking (I have to say so myself because only I > and the husband have ever eaten it, we never got as far as to share it) > spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic, > onions, butter, salt and pepper. It cooks on high heat for 40 minutes and > comes out like it's been going on the fire all night. > > I think I've made myself quite hungry. > > Let me know if anyone has tried it out or wants to come over for a demo ! > > H.M. > > On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya > wrote: > > > Bruce, > > > > Thanks a bunch for the detailed posts. I think you (and Naren and Ashim) > > have finally convinced me to take the plunge. > > > > I will report back results, and possibly ask more questions, soon. > > > > -Jiten > > > > > -- > Huda Masood > +91 9886796967 >
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
OK - so when you make eg biryani in a pressure cooker you layer basmati rice soaked for an hour and marinated meat + veggies, and then pour some of that milk + saffron mix over it for flavour. The only water in the picture would be at the bottom of the cooker over which you place the vessel with the rice / meat layers. Sort of like a double boiler and to increase the moist heat quotient. I only turn the heat down a few seconds after the final whistle before I turn the burner off. I guess you can control temperature and pressure better with these pot gadgets rather than with an old fashioned Prestige cooker? On 28/02/19, 3:23 PM, "silklist on behalf of Huda Masood" wrote: Layered ingredients according to moisture levels. No added water or a tiny amount of added water. Cooking on high heat for the entire duration. On Fri, 1 Mar 2019, 00:00 Suresh Ramasubramanian, wrote: > Newbie question but how does this one pot thingy differ from a plain old > pressure cooker? > > On 28/02/19, 2:20 AM, "silklist on behalf of Huda Masood" > hudamas...@gmail.com> wrote: > > I haven't really tried sous vide for the same reason - i.e. plastic and > leaching. > > I'm a big fan of the OPOS method - One pot One shot. A gentleman in > Chennai > who goes by Sir Ramki came up with it and I really think it's the bees > knees. It basically utilizes the inherent moisture in the ingredients > themselves to cook under pressure (std 15 psi, 120 degrees centigrade, > moist heat) and there is none to little addition of water. He's got a > great > primer book explaining the science behind it on Amazon kindle - called > OPOS > primer. > > I make a ridiculously lip smacking (I have to say so myself because > only I > and the husband have ever eaten it, we never got as far as to share it) > spaghetti sauce - comprising of beef mince, whole tomatoes, whole > garlic, > onions, butter, salt and pepper. It cooks on high heat for 40 minutes > and > comes out like it's been going on the fire all night. > > I think I've made myself quite hungry. > > Let me know if anyone has tried it out or wants to come over for a > demo ! > > H.M. > > On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya < > jitendra.vai...@gmail.com> > wrote: > > > Bruce, > > > > Thanks a bunch for the detailed posts. I think you (and Naren and > Ashim) > > have finally convinced me to take the plunge. > > > > I will report back results, and possibly ask more questions, soon. > > > > -Jiten > > > > > -- > Huda Masood > +91 9886796967 > > > > >
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
Layered ingredients according to moisture levels. No added water or a tiny amount of added water. Cooking on high heat for the entire duration. On Fri, 1 Mar 2019, 00:00 Suresh Ramasubramanian, wrote: > Newbie question but how does this one pot thingy differ from a plain old > pressure cooker? > > On 28/02/19, 2:20 AM, "silklist on behalf of Huda Masood" > hudamas...@gmail.com> wrote: > > I haven't really tried sous vide for the same reason - i.e. plastic and > leaching. > > I'm a big fan of the OPOS method - One pot One shot. A gentleman in > Chennai > who goes by Sir Ramki came up with it and I really think it's the bees > knees. It basically utilizes the inherent moisture in the ingredients > themselves to cook under pressure (std 15 psi, 120 degrees centigrade, > moist heat) and there is none to little addition of water. He's got a > great > primer book explaining the science behind it on Amazon kindle - called > OPOS > primer. > > I make a ridiculously lip smacking (I have to say so myself because > only I > and the husband have ever eaten it, we never got as far as to share it) > spaghetti sauce - comprising of beef mince, whole tomatoes, whole > garlic, > onions, butter, salt and pepper. It cooks on high heat for 40 minutes > and > comes out like it's been going on the fire all night. > > I think I've made myself quite hungry. > > Let me know if anyone has tried it out or wants to come over for a > demo ! > > H.M. > > On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya < > jitendra.vai...@gmail.com> > wrote: > > > Bruce, > > > > Thanks a bunch for the detailed posts. I think you (and Naren and > Ashim) > > have finally convinced me to take the plunge. > > > > I will report back results, and possibly ask more questions, soon. > > > > -Jiten > > > > > -- > Huda Masood > +91 9886796967 > > > > >
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
Newbie question but how does this one pot thingy differ from a plain old pressure cooker? On 28/02/19, 2:20 AM, "silklist on behalf of Huda Masood" wrote: I haven't really tried sous vide for the same reason - i.e. plastic and leaching. I'm a big fan of the OPOS method - One pot One shot. A gentleman in Chennai who goes by Sir Ramki came up with it and I really think it's the bees knees. It basically utilizes the inherent moisture in the ingredients themselves to cook under pressure (std 15 psi, 120 degrees centigrade, moist heat) and there is none to little addition of water. He's got a great primer book explaining the science behind it on Amazon kindle - called OPOS primer. I make a ridiculously lip smacking (I have to say so myself because only I and the husband have ever eaten it, we never got as far as to share it) spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic, onions, butter, salt and pepper. It cooks on high heat for 40 minutes and comes out like it's been going on the fire all night. I think I've made myself quite hungry. Let me know if anyone has tried it out or wants to come over for a demo ! H.M. On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya wrote: > Bruce, > > Thanks a bunch for the detailed posts. I think you (and Naren and Ashim) > have finally convinced me to take the plunge. > > I will report back results, and possibly ask more questions, soon. > > -Jiten > -- Huda Masood +91 9886796967
Re: [silk] New member Intro: Jitendra (Jiten) Vaidya
I haven't really tried sous vide for the same reason - i.e. plastic and leaching. I'm a big fan of the OPOS method - One pot One shot. A gentleman in Chennai who goes by Sir Ramki came up with it and I really think it's the bees knees. It basically utilizes the inherent moisture in the ingredients themselves to cook under pressure (std 15 psi, 120 degrees centigrade, moist heat) and there is none to little addition of water. He's got a great primer book explaining the science behind it on Amazon kindle - called OPOS primer. I make a ridiculously lip smacking (I have to say so myself because only I and the husband have ever eaten it, we never got as far as to share it) spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic, onions, butter, salt and pepper. It cooks on high heat for 40 minutes and comes out like it's been going on the fire all night. I think I've made myself quite hungry. Let me know if anyone has tried it out or wants to come over for a demo ! H.M. On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya wrote: > Bruce, > > Thanks a bunch for the detailed posts. I think you (and Naren and Ashim) > have finally convinced me to take the plunge. > > I will report back results, and possibly ask more questions, soon. > > -Jiten > -- Huda Masood +91 9886796967
