I recently purchased a pressure cooker and I have been pressure caramelizing various things. So far I've done the caramelized carrot soup from MCAH twice, as well as some of the variations like butternut squash and the mushroom one. I've also made the pressure cooked bananas from Chefsteps and I'm planning on trying sweet potatoes tonight or tomorrow.
All these recipes have a similar ratio of about 100g fat to 500g main ingredient. Let's just say I've already eaten more than a pound of butter (plus the cream that I finished some of those soups with) this week so I was wondering if the fat is important for the process or just for the flavor.
Thank you.
