4 ms·
Is there a domain of low temperature, high pressure cooking? Infusions and such come to mind.
by JumpCrisscross 3mo ago
Is there a domain of low temperature, high pressure cooking? Infusions and such come to mind.
- gavinsyancey 3mo agoPressure cookers get up to pressure by heating water until the steam pressure is whatever pressure they are trying to reach -- which means their temperature will necessarily be above the boiling point of water. Low-temperature high-pressure cooking seems hard to achieve. You'd need a pump or something similar to pressurize with.
- throwaway219450 3mo agoYes, it’s been used for mixology (and other things like oils). Put ingredients in a whipping siphon, pressurize and then rapidly vent. https://culinary.isi.com/en-GB/culinary/applications/aromatise https://culinary.isi.com/en-GB/culinary/applications/aromati... Dave Arnold’s Liquid Intelligence has instructions and popularized it with that specific brand of whipper (who also sell an infusion attachment).
- JumpCrisscross 3mo agoThe meat angle is crazy! I wonder what happens at much higher pressures…