The General Chat Thread

Jaysus!

There are a few clips on youtube of pressure cookers exploding, or more usually the aftermath.

This was caught, at 27sec it goes off



Modern pressure cookers will have several fail safes. Usually if one explodes you have not followed instructions. Too much food can clog up the saftey devices.

or this idiot forces it open while still under pressure. Most lock themselves shut when still at pressure.

I use mine the odd time, but I always think it's going to explode.

okedoke wrote: »

but wouldn't a litre of that be equivalent to several litres of stock made from cubes and be overpowering?

Not unless you've reduced it down to the consistency of a stock cube. What you've made should be the equivalent of 1 litre of stock made from a cube.

okedoke wrote: »

I made around a 1.5 litres of chicken stock a few days ago thats now bagged in 200ml portions in the freezer. Its thickly gelitinous (sic?) and strongly chicken flavoured.

When using this in a recipe I presume it has to be diluted with water. e.g "1 litre of chicken stock" in a recipe doesn't mean 1 litre of pure stock. Obviously dilution ratio would vary with stocks strength but any one have any guidelines?

Noooooooooooo!!! (No No No echoes...)
What you've got is superior stock there. I would use it as is.

beertons wrote: »

I've checked the calender twice today already, it just feels like a Sunday

You're the second person that I've heard say that today and all day I've been thinking the same thing too. Although I put that down to the fact that I was off yesterday. Must be something in the air though.

Hi Everyone. Haven't been round these here parts for yonks. Started a new job and it's being my focus for now and also to be honest, I kinda lost my cooking mojo for a spell - kept making the meals at home etc but just wasn't bothered / interested in doing anyway new or exciting. Anyway, I think I am back with a bang. Last made a really yummy meal - starters were scallops (rubbed with thinly sliced chilli, garlic and ginger). Fried in butter. Bought these frozen in Aldi - 4 euro I think for 8 biggies. Aldi sirloins for mains - these really are the dog's. Marinated in soy sauce, red wine and again, thinly sliced chilli, garlic and ginger. Whilst the steaks were resting I reduced the marinade juice down in the frying pan and poured over the steaks when serving. Steaks with roast potatoes and those broccolli steams in Aldi. Today then, to beat the Autumn rush I made homemade vegetable soup and a stew in the slow cooker. (Hopefully)...I'M BACK !!!