Articles on Kvalifood

Garam Masala - Definitive Guide

Fri, 27 Feb 2026 10:10:00 +0100

Garam Masala © kvalifood.com

Garam masala is not a recipe but a philosophy: a blend of warming spices assembled according to region, season, household, and occasion, with no single canonical formula and no authoritative body to define one. The name derives from Persian - garm (hot, warm) combined with masaleh (spices) - and points toward its Ayurvedic logic: these are spices chosen not merely for flavor but for thermal potency, understood to stoke digestive fire and warm the body from within. What makes garam masala fascinating is precisely its instability: the same name covers a delicate Bengali trinity of cardamom, cinnamon, and cloves and a complex Kashmiri blend of a dozen roasted aromatics, and both are correct. This guide covers composition, technique, regional diversity, and the chemistry that governs when and how to use it.

Garam Masala - Home Cook Guide

Fri, 27 Feb 2026 10:15:00 +0100

Garam Masala © kvalifood.com

Garam masala is the finishing spice of North Indian cooking - added at the end, not the beginning, to preserve its volatile aromatics. Making your own takes ten minutes and produces a result meaningfully better than any commercial blend.

What It Goes In

Chicken, lamb, or vegetable curries - stir in at the end
Dal - finish with garam masala and a tadka (tempered butter or ghee)
Biryani - layered into the rice and meat
Roasted vegetables - toss cauliflower, squash, or carrots with oil and garam masala before roasting
Spice rubs - works well with lamb, pork, chicken; combine with salt, oil, and a little brown sugar
Lentil soup - 1/2 tsp in the final minutes

Three Signature Dishes

Chicken tikka masala - marinated grilled chicken in a spiced tomato-cream sauce. Garam masala goes into both the marinade and the sauce, with a final 1/2 tsp stirred in off heat. The most common introduction to the blend for most Western cooks.

Olive Oil - Definitive Guide

Fri, 27 Feb 2026 10:00:00 +0100

Olive Oil © kvalifood.com

Olive oil is the oldest continuously produced fat in Western culinary history and still, by several nutritional and culinary measures, among the best. Pressed from the fruit of Olea europaea - a tree that can live for thousands of years and has been cultivated since at least 6000 BCE - it ranges from a mild, golden finishing drizzle to a fiercely bitter, throat-scorching Sicilian estate oil that announces itself like a condiment. Its complexity is governed by cultivar, harvest timing, extraction method, and storage, and the gap between a well-made extra virgin and the fraudulent product sold under the same label is enormous. This guide covers all of it.

Olive Oil - Home Cook Guide

Fri, 27 Feb 2026 10:05:00 +0100

Olive Oil © kvalifood.com

Olive oil is two things in the kitchen: a cooking fat and a condiment. Knowing which role it’s playing - and matching the quality of oil to the job - is the whole game.

The Two Jobs

Cooking oil: goes into a hot pan, carries heat, builds flavor in onions and garlic, roasts vegetables, fries eggs. A mid-range certified EVOO works perfectly here. Don’t cook with your expensive finishing oil.

Steak - Cooking Methods Guide

Fri, 27 Feb 2026 10:20:00 +0100

Steak © kvalifood.com

The steak is the simplest test of a cook’s judgment: a single cut of muscle, a heat source, and a decision about timing. Yet no other preparation generates more opinion, more debate, or more consistent failure in domestic kitchens. The method chosen determines the character of the crust, the gradient of doneness from edge to center, the fat rendering, and ultimately the flavor. Each technique is a different answer to the same question - how to apply energy to beef - and each imposes its own tradeoffs between precision, convenience, flavor, and equipment. Understanding them together is more useful than mastering any one in isolation.

Steak - Home Cook Guide

Fri, 27 Feb 2026 10:25:00 +0100

Steak © kvalifood.com

A good steak at home is achievable with any decent pan, a thermometer, and four rules: dry the surface, use high heat, pull early, and rest. Everything else is refinement. This guide covers the three methods realistically available to most home cooks, the cuts worth buying, and the handful of details that separate a great result from a mediocre one.

The Four Rules

Pat the steak completely dry before it hits the pan. Moisture on the surface steams instead of browning - this is the most common home cook mistake.
Use a hot pan. Not warm. Not medium. Ripping hot. Preheat cast iron for at least 5 minutes on high before the steak goes in.
Pull 5-10 °F before your target. The steak keeps cooking after it leaves the heat. Pull at 120-125 °F (49-52 °C) for medium-rare.
Rest 5 minutes minimum. Cutting immediately loses most of the juice onto the board.

Doneness Temperatures

Doneness	Pull from heat	After resting
Rare	115-118 °F (46-48 °C)	125 °F (52 °C)
Medium-rare	120-125 °F (49-52 °C)	130-135 °F (54-57 °C)
Medium	130-135 °F (54-57 °C)	140-145 °F (60-63 °C)
Well-done	150 °F+ (65 °C+)	160 °F+ (71 °C+)

Medium-rare is the target for almost every premium cut. Fat renders, proteins are just set, and the steak retains maximum moisture. Above 160 °F (71 °C), the proteins squeeze out their moisture irreversibly and the result is dry.

Fish Sauce - Definitive Guide

Thu, 26 Feb 2026 12:00:00 +0100

Fish Sauce © kvalifood.com

Fish sauce is one of the oldest and most widespread condiments in human history - a thin, amber-to-rust-colored liquid made from nothing but fish and salt, transformed by time into something of extraordinary depth. A few drops can lift a braise, animate a dipping sauce, or supply the invisible backbone of an entire cuisine. It smells alarming on its own; it tastes like the sea concentrated and aged. Understanding it properly requires moving through history, chemistry, geography, and craft.

Fish Sauce - Guide For The Home Chef

Thu, 26 Feb 2026 12:00:00 +0100

Fish Sauce © kvalifood.com

Fish sauce is the secret weapon you’re probably underusing. A teaspoon in a stir-fry, a splash in a braise, a drizzle over roasted vegetables - it adds a deep, savory richness that’s hard to put your finger on but immediately noticeable when it’s missing. It smells strong in the bottle. It tastes like the sea. In the dish, it disappears into the background and makes everything taste more like itself.

French Fries - Definitive Guide

Thu, 26 Feb 2026 12:00:00 +0100

French Fries © kvalifood.com

Few foods are as universally eaten and as technically interesting as the fried potato. A strip of starchy tuber, submerged in hot fat, emerges crisp on the outside and steaming and fluffy within - and the path from field to fryer is governed by chemistry, history, and an ongoing geopolitical argument between Belgium and France. Getting them right at home requires understanding the same variables that govern every great fry: potato variety, moisture, temperature, and timing. This guide covers all of it.

French Fries - Guide For The Home Cook

Thu, 26 Feb 2026 12:00:00 +0100

French Fries © kvalifood.com

The difference between a soggy fry and a great one comes down to four variables: the right potato, dry surface, correct oil temperature, and two frying stages. None of it is complicated, but all of it matters.

The Potato

Use a high-starch, floury variety. In practice:

North America: Russet Burbank
UK: Maris Piper
Europe/Australia: Agria or Bintje

Avoid waxy potatoes (new potatoes, fingerlings, Charlotte) - they fry dense and greasy.

Soy Sauce & Tamari - Complete Reference

Thu, 26 Feb 2026 12:00:00 +0100

Soy Sauce © kvalifood.com

Soy sauce is one of the oldest and most versatile condiments in the world - a deeply savory, umami-rich liquid that has been seasoning food across East and Southeast Asia for over 2,000 years. Made from fermented soybeans, it brings saltiness, depth, and complexity to everything it touches: stir-fries, marinades, braises, dipping sauces, glazes, and broths. A splash can round out a sauce, a marinade can transform a piece of meat overnight, and a small bowl on the side can elevate the simplest meal.

Soy Sauce & Tamari - Guide For The Home Chef

Thu, 26 Feb 2026 12:00:00 +0100

Soy Sauce © kvalifood.com

Soy sauce is one of the easiest ways to add deep, savory flavor to your cooking. A splash in a marinade, a dash in a stir-fry, a small bowl for dipping - it punches well above its weight. But the bottles on the shelf can be confusing. Here’s what you actually need to know.

The Five You’ll Encounter

Japanese Soy Sauce (Koikuchi)

The default. The Kikkoman bottle. Reddish-brown, balanced, works in almost everything - stir-fries, marinades, fried rice, noodles, dipping sauces. If a recipe just says “soy sauce,” this is what it means. Start here.

List of my articles on bread baking technique

Sun, 22 Feb 2026 12:00:00 +0100

A lot of bread © kvalifood.com

An overview of all my articles on bread baking technique. I have also updated the content along the way — adding new images, explanations and graphics.

Bread Baking Technique #1 - The Baker’s Percentage

When making varied and/or large quantities of bread the easiest way to write your recipes are as “bakers percentage”. Where ingredients are measured in percents as compared to the total amount of flour. Understanding the bakers percentage also makes you a better baker because it helps you understand the structure of bread recipes instead of just memorising numbers.

Slow cooking of red meat - Slow roasting

Sat, 06 Dec 2025 13:59:51 +0100

Slow cooking of red meat - Slow roasting © kvalifood.com

If you have learned to cook meat from traditional cookbooks, or from your mother’s recipes, then all you know to about it is wrong! You are using too high a temperature and too short a time. Most recipes for cooking meat dates back to when there was wooden stoves with only one setting. “Hot”. Our modern stoves have made those recipes dated. The best way to roast meat and make it really good, is with a long roast, at a low temperature.

Bread Baking Technique #8 - Baking The Bread

Mon, 06 Oct 2025 09:06:15 +0100

Simple pizza © kvalifood.com

What most of us think about when we say baking, is putting the into the oven and to pull it back out again. Hot and delicious. But if you understand the process you can pull out your bread and have it be even more delicious than by luck.

Preparing the oven

Most of the ovens that we have in our home home kitchen are hopeless to bake in. Really. But what can we do? We must make do with what we got. We just have to be more careful.

Bread Baking Technique #3 - Classification of bread

Thu, 16 Jan 2025 08:39:56 +0100

Classification of Bread © kvalifood.com

Bread can be divided into several categories. As soon as you know them, it’s easy to see a new recipe and say “ah that’s this kind of bread.” Which makes it easier to adapt any recipe for your own taste.

Fluid and fat volumes

This is the most important and useful distinction of the dough. Percentage values are found via baker’s percentage.

Hydration (water)

dry dough: (50% -57% water)
- Bagels
standard dough: (57% -65% water)
- White bread
- Rye bread
wet dough: (about 65% -80% water)
- Ciabatta
- Rye bread
- No Knead Bread / Worlds best bread
- Pizza dough

Richness (fat)

lean dough: (0% - very few % fat)
- Bagels
- White bread
- Rye bread
- Ciabatta
- Rye bread
- No Knead Bread / Worlds best bread
- Pizza dough
enriched dough: (less than 20% fat)
- Cinnamon buns
- Corn bread
- English muffins
- Italian bread
- White bread in general
- Focaccia
- Danish pancakes
- Pizza dough
fat dough: (more than 20% fat )
- Brioche

Worlds Best Bread - No Knead Bread. © kvalifood.com

Bread Baking Technique #10 - The technique behind laminated dough used for pastry, puff pastry, croissant, etc.

Sat, 22 Jun 2024 13:43:47 +0100

The croissant infographics © kvalifood.com

Laminated bread is made by making a normal bun dough and then folding it in layers with butter in between. There are different ways to do this. Using croissants and other types of bread as examples I show here what results the different methods will yield. This should enable you to “understand” laminated bread instead of just following a recipe.

The ideal croissant

First off I recommend that you look at my croissant recipe. Some of the things I talk about can be seen in that.

Chicken for days - Preparation for a busy week - Asian week

Sat, 22 Jun 2024 09:42:13 +0100

When you know you have a busy week coming, it’s a good idea to prepare in advance so that the individual dishes can be simple and quick. I usually cook chicken dishes in those weeks. Therefore, I prepare enough chicken for as many meals as I need.

I often make the same kind of food for a week at a time. Asian, Indian, French, etc. Chicken prepared in this way is especially suitable for Asian week.

Classical French salads - list of recipes

Sat, 29 Apr 2023 16:07:47 +0100

When you make a salad at home, it has a tendency to end up as Iceberg salad with tomato, cucumber and onion. Fortunately, there are a lot of simple and very good French classics to be inspired by.

4 x Américaine © kvalifood.com

Américaine (American) - salad with potato, egg and tomato

tomatoes, sliced, deseeded
potato slices, cooked
celery, julienne
onion, thinly sliced
eggs, hard-boiled
Vinaigrette

Read the recipe

Knife handling

Mon, 31 Jan 2022 15:37:35 +0100

Brunoise cut © kvalifood.com

Article with video - Once you get the basic gist of it, knife handling and prep work is very relaxing. You don’t have to think much and you are still making food. When it comes to knife handling and vegetables you basically repeat the same 5 steps. When you know those, it is simple to cut almost any kind of vegetable.

http://www.youtube.com/watch?v=IMCN8ISdfjY

People's Republic of Fermentation - by Sandor Katz

Wed, 29 Dec 2021 16:33:26 +0100

I got some videoss and recipes about fermentation on my site. If you are interested in that you should check out this youtube series by Sandor Katz. He knows what he is talking about.

Katz’ book “The Art Of Fermentation” has been my biggest inspiration on that subject. © kvalifood.com

Katz is travelling through the parts of China where fermenation is still a big tradition and collects all the inspiration and techniques he can.

Bread Baking Technique #2 - Measuring and Weighing Flour

Sun, 22 Aug 2021 09:43:14 +0100

1 kg (2.2 lbs) flour does not always fill up the same volume. © kvalifood.com

In many recipes the measurements are volumetric. Such as Liters, milliliters, cups, quarts etc. Rather than in weight measurements such as kg, gram, lbs and oz. If you know the recipe, or is somebody who does not have a weight, it’s a fine shortcut to do it this way. But it is not without problems using volumetric measurements of flour instead of weight. Here I show why.

Pizza #6 - Shaping and baking

Mon, 23 Nov 2020 08:26:03 +0100

Pizza with oil, thyme and onions. © kvalifood.com

Regardless of how you make a pizza dough, or which topping you want to put on it, the pizza has to be shaped and baked. Here I try to describe the best techniques behind that.

http://www.youtube.com/watch?v=MidSfo6t3wE

Shaping the pizza dough

Generally it is much easier to shape a good dough than a bad or mediocre one. It is simply more elastic and malleable. So if you have the time, make a dough that ferments as long as possible.

Boning and Butterflying a Leg Of Lamb

Sat, 11 Jul 2020 20:07:29 +0100

Boning a leg of lamb © kvalifood.com

Video Recipe - Typically we fry a leg of lamb whole. Because it’s the easiest to do. But a really good trick is to debone and butterfly it. You can cook it a lot faster then. The flattened shape also gives more room for a browned surface. You will also get more of that smoky barbecued flavor all oever the meat. Or you can roll them into a meat roll with marinade inside, so you get the marinade flavor onto all of the meat.

Bread Baking Technique #4 - The 12 Stages In The Life of Any Bread

Sat, 29 Feb 2020 17:14:41 +0100

Bread - Step #11 © kvalifood.com

When we bake any bread it goes through 12 stages every time. All right. it’s not all twelve stages that are equally important in all kinds of bread. But once you know the 12 stages, and the classification of bread, you will find it less confusing to read the directions in bread recipes. If you will need to read the directions at all.

#1 - Mise en place (everything in its place)

You measure and place all the ingredients on your table.

Bread Baking Technique #6 - The Rise of The Bread, or Fermentation As It Is Known

Sun, 14 Apr 2019 18:26:07 +0100

Unfermented and fermented dough. © kvalifood.com

The fermentation stage of the dough is the most important stage when making a good bread. But here are many different ways to do it right. Depending on what you want to achieve. There are also some tricks that can make you a better baker in general, when you know them.

About yeast

Yeast feeds on sugars. It produces alcohol (ethanol) and carbon dioxide (CO2) as waste products. Most of the ethanol evaporates during baking, so that is generally just ignored. The carbon dioxide on the other hand is the gas that causes the dough to rise. This is done by it forming carbon dioxide bubbles inside the dough. At first the bubbles are small but they then gather in still larger bubbles, when the walls between the small bubbles burst due to pressure. The more carbon dioxide there is in the dough, the harder it becomes for the yeast to survive. This is one of the reasons that you punch down a dough. So that the yest the yeast can “breathe” again.

Stir-Fry and Wok cooking - Introduction

Wed, 23 Jan 2019 12:28:38 +0100

Wok pan and a flat wok ladle © kvalifood.com

Stir-Fry and wok cooking is still very new in Denmark, but it is becoming more and more popular. This is not really a recipe, but a general introduction to those that are not too familiar with it.

This is a general article about w0k cooking. Not a recipe. To see a recipe that uses the techniques I explain here please see my Wok dish with chicken - Stir Fry Recipe

Smoke Point of Different Fats and Oils

Sun, 28 Jan 2018 20:05:46 +0100

Smoke Point of Different Fats and Oils © kvalifood.com

The smoke point of fats and oils matters both for flavour and for health. Once the oil starts smoking, food begins to taste burnt. Worse still, there is reason to suspect that overheated oil increases the risk of cancer. The most common fats used for frying are highlighted in bold.

Fat / Oil	Smoke Point
Unrefined rapeseed oil	107°C (225°F)
Unrefined flaxseed oil	107°C (225°F)
Unrefined safflower oil	107°C (225°F)
Unrefined sunflower oil	107°C (225°F)
Unrefined corn oil	160°C (320°F)
Unrefined high-oleic sunflower oil	160°C (320°F)
Extra virgin olive oil	160°C (320°F)
Unrefined peanut oil	160°C (320°F)
Semi-refined safflower oil	160°C (320°F)
Unrefined soybean oil	160°C (320°F)
Unrefined walnut oil	160°C (320°F)
Hemp seed oil	165°C (330°F)
Butter	177°C (350°F)
Semi-refined rapeseed oil	177°C (350°F)
Coconut oil	177°C (350°F)
Unrefined sesame oil	177°C (350°F)
Semi-refined soybean oil	177°C (350°F)
Margarine	182°C (360°F)
Lard	182°C (360°F)
Macadamia nut oil	199°C (390°F)
Refined rapeseed oil	204°C (400°F)
Semi-refined walnut oil	204°C (400°F)
High-quality (low-acid) extra virgin olive oil	207°C (405°F)
Sesame oil	210°C (410°F)
Cottonseed oil	216°C (420°F)
Grapeseed oil	216°C (420°F)
Virgin olive oil	216°C (420°F)
Almond oil	216°C (420°F)
Hazelnut oil	221°C (430°F)
Peanut oil	227°C (440°F)
Sunflower oil	227°C (440°F)
Refined corn oil	232°C (450°F)
Refined high-oleic sunflower oil	232°C (450°F)
Refined peanut oil	232°C (450°F)
Refined safflower oil	232°C (450°F)
Semi-refined sesame oil	232°C (450°F)
Refined soybean oil	232°C (450°F)
Semi-refined sunflower oil	232°C (450°F)
Pomace olive oil	238°C (460°F)
Extra light olive oil	242°C (468°F)
Clarified butter (ghee)	252°C (486°F)
Soybean oil	257°C (495°F)
Safflower oil	266°C (511°F)
Avocado oil	271°C (520°F)

Deboning A Chicken Thigh

Sun, 03 Sep 2017 13:09:43 +0100

Deboning chicken thighs is a very handy technique to know. It makes it much easier to fry the thigh on a pan. You can fill the thigh with eg mince meat, chopped mushrooms or herbs. The bone can be cooked for a long time for a stock without destroying the meat. Making for a stronger stock. I myself use it mostly to make crispy Asian chicken thigh. It is also nice when chicken thigh sous vide, that you do not have to have the bone in the vacuum bag.

Pre-Ferments: The Baker's Secret Weapon for Extraordinary Bread

Sun, 29 Mar 2015 12:00:00 +0100

Pre-Ferments: The Baker’s Secret Weapon for Extraordinary Bread © kvalifood.com

Why Pre-Ferments Matter

If there is one technique that separates ordinary bread from extraordinary bread, it is the use of pre-ferments. A pre-ferment is, at its core, a piece of dough that has been fermented in advance and then added to a new batch of dough as part of a building process. This seemingly simple idea - mixing some flour, water, and a small amount of yeast a day ahead - is one of the most powerful tools a baker has for coaxing depth, complexity, and character out of grain.

Splitting and dividing a chicken with a knife

Sat, 21 Feb 2015 16:18:20 +0100

Video Recipe - Splitting a chicken is not that hard. But for a beginner there is a few tricks that are nice to know. I show my method for splitting chicken in 4, 8 and 16 pieces here.

Splitting the chicken in 4, 8 and 16 pieces

The most normal way to split a chicken is in 4 and 8 pieces, but if you want to make a stew or batter and deep fry it, 16 pieces is a good number.

All about vanilla egg creams and custards

Sun, 18 May 2014 09:28:22 +0100

Video Recipe - Eggs, for me, is one of the most fascinating cooking ingredients that exist. They are used both in the savoury and the sweet cuisine, and has been part of our diet always. They are healthy, they taste good and they are cheap. Especially for the creamy stuff eggs are indispensable. Since it is a subject that is dear to my heart, I thought I had better write an article about “eggs in soft mixtures”.

Bread Baking Technique #7 - Fermentation of doughs - timelapse videos

Fri, 04 Oct 2013 08:02:19 +0100

An old tablet computer, a little software, and the holder for an old GPS, makes it possible to make movies about fermentation, if one got the need :-S … oh yeah you need an elastic band too. © kvalifood.com

Some times the fermentation times in your recipe just doesn’t fit with the schedule you have for the day. Wouldn’t it be nice to know how to change the times then? As a rule, I would also like to use as little yeast as possible when I bake, but it must also fit into everyday life. So it’d be nice to be able to change fermentation times by adding more or less yeast. I have had some difficulty finding the exact info on what influence the yeast have on the fermentation times, also in relation to how much fluid there is in the dough. So here’s a little biology report with my own experiments. And with lots of videos of dough that rises:-S I’m sure this article is the most geeky I have ever made … but I was curious.

Bread Baking Technique #9 - Baking Stones, Pizza Stones and Steam In The Oven

Tue, 13 Aug 2013 14:29:23 +0100

In general, home ovens have a lot of problems. Most of them can be addressed with a few tricks though. One of the best tricks is using a baking stone. You can buy baking stone in many places, but they are rarely optimal. So I made up some tricks myself and now I can bake bread with the best.

Home and Professional Oven Differences

Pizza Ovens and wood-fired ovens

These types of ovens can naturally be used for making pizzas, but they are also very suitable for baking breads with a robust wet dough. They can generally reach a temperature of between 300°C and 600°C (570°F and 1110°F).

Pizza #1 - technique, background and methods

Thu, 28 Jun 2012 19:54:33 +0100

In Denmark, like many places in the world, pizza has become one of the most common dishes to eat. There are a myriad of ways to make them, and they are actually all correct. My favorite however is absolutely a thin crust Margherita with homemade tomato sauce, basil and buffalo mozzarella … and then maybe just a little meat … and then just a little onion … and perhaps …

Bread Baking Technique #5 - Mixing and kneading bread

Fri, 25 Feb 2011 18:52:29 +0100

Video Recipe - We knead bread for three reasons. The first is very simply to mix the ingredients together. The second is that the mixing promotes the formation of the gluten in the flour. It makes the dough more elastic. The third is to bootstrap the fermentation. In this video I show a basic principle that can be used for any type of dough, and how to implement it for dough with different amounts of hydration. I also demonstrate what gluten is, and what it does in a bread.

Sherbet - Techniques and recipes - My "Secret Sherbet Method" - Rasperry, Mango and other Sherbets

Wed, 18 Aug 2010 21:41:21 +0100

Sherbet is the most simple ice creams to make. It takes literally 5-10 minutes of work if you prepare a little bit in advance. Of course you can make sherbet without an ice cream maker, but they are so much better with one, so I strongly recommend them. Especially the type with built in compressor/freezer.

Basic Syrup

1 liter (4 cups) of water
1 kg (4 cups) sugar
1 vanilla pod grains or 1 tbsp homemade vanilla sugar (optional)

Directions for basic syrup

Mix everything together in a saucepan and warm it up while you stir, until the sugar has melted.

Bread Baking Technique #1 - The Baker's Percentage

Mon, 22 Jun 2009 12:34:07 +0100

When making varied and/or large quantities of bread the easiest way to write your recipes are as “bakers percentage”. Where ingredients are measured in percents as compared to the total amount of flour. Understanding the bakers percentage also makes you a better baker because they help you understand the structure of different breads recipes instead of just memorising numbers.

Baker’s percentage formula can be a somewhat confusing because you do not end up at 100% when you add all the percentages together. You also have to use a bit of math to figure out how to mix your own breads. But it has some major advantages.

Pressure Cooker - Cooking Times - Legumes, Beans and Peas

Thu, 12 Feb 2009 14:18:34 +0100

Cooking times for beans and legumes in a pressure cooker.

Adzuki

Soaking: No
Cooking time: 8 minutes

Anasazi

Soaking: min. 4 hours
Cooking time: 8 minutes

Black beans

Soaking: min. 4 hours
Cooking time: 12 minutes

Black eyed peas

Soaking: No
Cooking time: 10 minutes

Kidney beans

Soaking: min. 4 hours
Cooking time: 12 minutes

Cranberry beans, Borlotti beans, shell beans, Christmas beans

Pressure Cooker - Cooking Times - Meat

Thu, 12 Feb 2009 14:18:35 +0100

Using a pressure cooker for meat is actually very simple. It just needs to cook for 1/3 of the time it would otherwise take. So a roast that normally needs 1 1/2 hours only needs 1/2 hour in the pressure cooker.

Here is an overview in case you don’t know how long the meat needs.

Overview of pressure cooker cooking times for meat. When the table mentions release, “natural” means the pressure cooker is allowed to cool down and lose pressure at its own pace. “Quick” means it is cooled by placing it in the sink and running cold water over it, or by using the cooker’s steam release valve.

Pressure Cooker - Cooking Times - Vegetables

Thu, 12 Feb 2009 14:18:35 +0100

Here is what I could find about vegetables. When the table mentions release, “natural” means you let the pressure cooker cool down and lose pressure at its own pace. “Quick” means you cool it down by placing it in the sink and running cold water over it, or by using the cooker’s steam release valve.

Artichokes, small, whole, peeled

Minimum liquid: 1 1/4 dl (1/2 cup)
Cooking time: 4 to 5 minutes
Release: Quick

Artichokes, medium, whole, peeled