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"
<silklist-bounces+suresh=hserus....@lists.hserus.net on behalf of
hudamas...@gmail.com> 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, <sur...@hserus.net> 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"
> <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
>
>
>
>
>
