"x-archive:no" > wrote in
:

> x-archive:no
>
> On Sat, 11 Sep 2004 18:19:31 -0400, Nancy Young >
> wrote:
> <SNIP>
>>> Alton Brown's show is almost always informative and enjoyable. ATK
>>> usually irritates me, though. Probably something to do with their
>>> chili show, I must confess.
>>
>>Heh. I thought of you this morning when alton made a bowl of red.
>>Wondered what you would have thought about it.
>>
>>nancy
>
> I thought the Good eats Chili show itself was great, but I still
> shudder at that chili recipe. I can overlook the pressure cooker, but
> "New York" hot sauce and corn chips? That just puts a bur under my
> Texas saddle.
>
> Good Eats Pressure Cooker Chili
>
> 3 pounds stew meat (beef, pork, and/or lamb)
> 2 teaspoons peanut oil
> 1 1/2 teaspoons kosher salt
> 1 (12-ounce) bottle of beer, preferably a medium ale
> 1 (16-ounce) container salsa
> 30 tortilla chips
> 2 chipotle peppers canned in adobo sauce, chopped
> 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
> 1 tablespoon tomato paste
> 1 tablespoon chili powder
> 1 teaspoon ground cumin
>
>
> Place the meat in a large mixing bowl and toss with the peanut oil and
> salt. Set aside.
> Heat a 6-quart heavy-bottomed pressure cooker over high heat until
> hot. Add the meat in 3 or 4 batches and brown on all sides,
> approximately 2 minutes per batch. Once each batch is browned, place
> the meat in a clean large bowl.
>
> Once all of the meat is browned, add the beer to the cooker to deglaze
> the pot.
> Scrape the browned bits from the bottom of the pot. Add the meat back
> to the pressure cooker along with the salsa, tortilla chips, chipotle
> peppers, adobo sauce, tomato paste, chili powder, and ground cumin and
> stir to combine. Lock the lid in place according to the manufacturer's
> instructions. When the steam begins to hiss out of the cooker, reduce
> the heat to low, just enough to maintain a very weak whistle. Cook for
> 25 minutes. Remove from the heat and carefully release the steam.
> Serve immediately.

Why is it that the psi of pressure is rarely if ever mentioned today when
pressure cooking is indicated? What psi should be assumed? Do most of
today's pressure cookers have only one pressure setting? My pressure
cooker can be set for 5, 10, or 15 psi.

In the previous recipe, given the cooking time of 25 minutes for stew
meat and immediate pressure release, I would assume this would require 15
psi.

In earlier cookbooks for pressure cookers, different psi settings were
deemed more appropriate for certain foods. For example, a lower psi and
greater cooking time was usually recommended for cooking soaked dried
legumes in order to preserve a better texture. Now what?

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.