Maillard in a pressure cooker

I think this may interest you. I use the pressure cooker to achieve the same results as the "Disfrutar" chefs (Oriol Castro – ex el bulli – nro. 18 in 50 best) with the Corean Machine Ocoo. I wrote a couple of articles about the technique but unfortunately they are in Spanish. If you are interested, I could take the job of translating them. Regards.

http://afuegolento.com.ar/2018/04/12/la-coliflor-negra-clon/

http://afuegolento.com.ar/2018/07/10/olas/

http://afuegolento.com.ar/2019/03/18/caldos-mas-tostados/

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Manfred__101170

These are some nice pictures of the process result, and I like your Blog.

Just one question.

I suppose this pocedure would work with a plain Silit or Kuhn pressure cooker as well.

What is your opinion? Ore what would make the difference to a Kuhn Pressure cooker?

About the translation don't worry. I use "deepl" translator, an AI driven, self learning translator, working really well for me.

Perro_Borgia_80171

I made those dishes with an express kuhn rikon hotel cooker. I put the ingredients in a jar, close the lid not too tight, and then put it into the pressure cooker. You have to use the complement for jars of the cooker so they do not touch the floor of the cooker. Then I leave it between 4 and 6 hours. And I get those results.

I think a cooker with a spring valve is better because it allows you to cook without losing steam and that reduces the risk of running out of water. But theoretically it should be able to be done with any pressure cooker.

All you need is to cook a food at 248 F for a long period of time.

Perro_Borgia_80171

I've got some more pictures of other dishes.

krdeleon.peralta

This is fascinating, thanks for sharing! I also have been curious about the relationship of pressure cooking and the Maillard reaction. I've made hamine eggs via pressure cooker and also tried cauliflower in a jar specifically. As you went over in your blog, I only did the cauliflower for an hour or two and it turned more of an overcooked light brown and it honestly didn't occur to me to try it for longer periods of time to achieve a different result.

Can I ask one point of clarification: in your second blog entry from 10 July 2018 you mentioned that the University of Catalonia was looking into the idea that the result might be enzymatic browning rather than the Maillard reaction or caramelization. Was there any conclusion regarding enzymatic browning or is that still ongoing?

Apologies if you covered this already (and for any misunderstandings of your blog) but are you familiar with Dave Arnold's blog post on cooking potatoes at high pressure for the Maillard reaction? I know you mentioned Modernist Cuisine, Heston Blumenthal and Ideas in Food but I don't think you referenced Cooking Issues

http://cookingissues.com/page/2009/06/11/maillard-pipe-potatoes/index.html

In the post you can see he took it to around 150PSI for 8 minutes and got interesting browning all the way through. He also mentions it tastes gross (which is interesting but kind of ancillary for the purposes of this post).

Perro_Borgia_80171

I was in June 2018 in Disfrutar. It was Oriol Castro who told me about the university's research. He told me that the first results showed enzymatic browning more than Maillard.

I hadn't seen Dave's article. I understand that he uses oil and achieves the reaction in just 8 minutes. More than raising the temperature, I raised the time (another way to promote the Maillard). I had also thought about the possibility of using an autoclave to speed up the process. But I did not have the opportunity to do so. The taste of the Dauphinoise potatoes I made inside the jar was really spectacular.

Perro_Borgia_80171

You can also read about the tests I did with broths. I think you might be interested.

http://afuegolento.com.ar/2019/03/18/caldos-mas-tostados/

Perro_Borgia_80171

Here's the recipe for the potatoes.

http://afuegolento.com.ar/2016/01/27/bajo-presion-papas-a-la-crema-caramelizadas/

brian_martin2001

Modernist Cuisine & Modernist Cuisine at Home discuss. ChefSteps played with a recipe or two based on this principle few years back. Interesting stuff.

Perro_Borgia_80171

That's right. Two or three things that may be novel: the time used in the recipes (much longer than in previous ones), do it inside a jar (to achieve the same results as with the Occo), make a complete dish inside the jar (dauphinoise potatoes), and the kinds of ingredients used.

Perro_Borgia_80171

I do not ignore the innovations of modernist, nor the recipes of chefsteps, if you read the notes you will notice. You can read the note on broths to see the similarities and differences.

I cooked broths for 1, 3, 6, 10 and 13 hours and compared the results. Neither modernist, heston, nor chefsteps bring cooking to that point. The 4 and 6 hour broths had gastronomic value.

(I was talking about toasted broths in a pressure cooker with Ricard Camarena, perhaps the chef who knows the most about broths at the moment).

I cooked the cauliflower for 7 hours.

I cooked the Dauphinoise potatoes for 2 hours.

http://afuegolento.com.ar/2019/03/18/caldos-mas-tostados

tshewman

These are interesting results. From a presentation perspective (e.g. family style-for lack of better words), it would be interesting to see a whole head of cauliflower......though I'm not certain if Jars that size are available.

Perro_Borgia_80171

It's not just the appearance, it's the taste that changes and deepens.

JudithHerrera_1534242

I don't know that before that we can cook them on cooker pressure too. Can you share your working article links? Thanks. By the way, I accidentally found your website when I was looking for companies that write college admissions essays. After reading your post, I found https://www.grabmyessay.com/admission-services. It aids in my search for the top essay writer for my college application essay. this was really useful to me when writing my essay.