vaughn tan
@vt
turns out if you pressure cook sinewy bluefin under a thin coating of oil for 30 minutes, the sinew hydrolyses into something quite luxe. make pressure-confiting great again.
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frdysk
@frdysk
the key to pressure cooking is the uniform sizing in ingredients, then you will always have a consistent output
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vaughn tan
@vt
yea — i've been liking cooking bigger pieces under pressurised steam
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frdysk
@frdysk
i like to simmer whatever's in the pot, put it in rice cooker over uncooked rice grains, then you get a whatchamacallit-donburi
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