They hit the double-century mark today.
#Tell Friday
Re: #Tell Friday
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Re: #Tell Friday
Büge wrote:
This Reboot reboot is weird
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Bongo Bill
- Imperisaurus Rex
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- Joined: Mon Jan 20, 2014 6:23 pm
Re: #Tell Friday
So, for Thanksgiving, everyone in attendance liked to cook, so we had to divide up the dishes to make sure we only had a manageable amount of excess, or all of us would've gotten carried away. I was tasked with bringing a ham. In order to keep the oven freed up, I decided to prepare it in a pressure cooker, since everything else I've cooked in it has turned out great. Figured it would help it stay nice and moist. I took a basic spiral cut ham, and rubbed it down with a glaze of mustard, pineapple juice, and maple syrup, and yes, that is as good as it sounds.
However, my pressure cooker's basin is only so brobdingnagian, and in the end, while I could just barely fit the ham inside, it didn't quite form a perfect seal. This despite the fact that I picked the smallest one they had! There was steam escaping from around the lid, and it never quite came up to pressure. It turned out fine, of course - it's a cured meat, so there was no food safety issue. Just needed to be heated up enough that the glaze thickened properly, which it did, and the interior was brought up to a palatable temperature, which took longer than planned but still happened. Everyone praised the results, it didn't dry out, and I turned the leftovers into stew. A successful contribution to the feast.
It was only later that I realized that I had, in effect, made a steamed ham.
However, my pressure cooker's basin is only so brobdingnagian, and in the end, while I could just barely fit the ham inside, it didn't quite form a perfect seal. This despite the fact that I picked the smallest one they had! There was steam escaping from around the lid, and it never quite came up to pressure. It turned out fine, of course - it's a cured meat, so there was no food safety issue. Just needed to be heated up enough that the glaze thickened properly, which it did, and the interior was brought up to a palatable temperature, which took longer than planned but still happened. Everyone praised the results, it didn't dry out, and I turned the leftovers into stew. A successful contribution to the feast.
It was only later that I realized that I had, in effect, made a steamed ham.
...but is it art?
Re: #Tell Friday
And you called it steamed ham despite the fact that it's obviously pressure cooked.
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