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"
<silklist-bounces+suresh=hserus....@lists.hserus.net on behalf of
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
