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
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
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
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?
>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
