hi I’m Urvashi from twosleevers.com
that’s my blog and I’m gonna talk to you
today about why I don’t prebrown my
vegetables and my meats and in order to
understand that you have to understand
the Maillard reaction which I will walk
you through. So I’ve been getting a lot
of feedback from people going you know
you’re just boiling your meat I can’t
understand why you don’t saute the
vegetables in advance and of course you
know there’s a reason I’m doing it. So I
experiment a lot to come up with a way
that’s efficient but that gives you the
same benefit. So what you don’t want to
do is you don’t want to use your
pressure cooker and cook in the exact
same way that you would stovetop because
you’re not leveraging quite all of the
advantages that pressure cooking offers
you. so what I’m going to talk about is
what is the Maillard reaction and why you
should care what this means for pressure
cooking and then I’m going to give you
some examples of dishes that I’ve done
in that fashion. So here’s kind of a
technical background on it. You know
when you brown food right , think of
browning food or so what is happening
well it leads to at least two things happening one is
the sugar in that food caramelized and
that creates a browned appearance but
the other thing which is that Maillard
reaction. What’s happening is the
amino acids in that food are creating a
web and that web keeps getting
rearranged as the food cooks longer and gets browner so what is
happening in that situation is a web of
flavor is being created and that is what
is causing them browning. So that in a
nutshell is the Mailard reaction. It is
different from carmelization just so
we’re clear.
carmelization requires only sugar. Maillard requires sugar and protein so you
get a very very different effects and the
best courses that you can if you can get
both the caramelization and the Maillard
effect. In order for the Maillard
reaction to take place there are a
couple of criteria that need to be
fulfilled
you need heat above a certain amount
so it needs to be hot and the surface needs
to be dry because your what you don’t
want to do is be evaporating water
during that time. And it works better in
an alkaline environment so sometimes you
know how Chinese cooks especially will
add baking soda to something ? that is to
help create that Maillard actually. Think
about a dry aged steak that has been
exposed to the environment that’s been
salted has been whatever that can create
a sear really fast. Food gets brown
fasten, creates a flavor profile really
fast, so when Maillard reaction takes
place it created sort of this web of
flavor like I mentioned but each of
those molecules sets off another web ,and
another web and another web so it kind
of propagates and this propagation is
what creates layers of layers of flavor. so
depending on how long you cook something
in my case a little bit different so the
other thing to remember is that it is
dependent on the content of the food
itself so for example the Browning on
bread is very different from the
browning on a steak very different from
the Browning on say asparagus right
those flavor profiles are extremely
different so the main reaction is
leveraging the basic qualities of the
food in order to create that flavor
profile so what the common misconception
is is that you need to pre cook and pre
saute food before you put into a
professional car otherwise it’s going to
be missing those layers of flavor and
I’m here to tell you that is actually
not the case so think about how a
pressure cooker works works what is it
doing it’s raising the boiling point of
water because it creates pressure on top
and that pressure means that water can
come up to 212 Fahrenheit hundred
degrees centigrade and still not boiled
so it’s superheated water right it’s a
superheated environment but that’s not
going so when that happens what’s gonna
happen is those higher temperatures
create that browning the carmelization
but the my yard reaction that needs to
take place so when you just put onions
tomatoes garlic in for my onion masala
or you just puree the vegetables and
throw them into the corner you’re not
actually just boiling back the heat is
creating that layers and layers and
layers of flavor so instead of standing
there and storing everything you should
just let the pressure cooker do its job
you should let the pressure cooker just
dump everything in cook it and that that
heat from inside is gonna raise the
temperatures gonna create them on your
reaction know if you would like to and I
often do this if you would like to after
the fact you can pre Brown because
there’s another level of my yarn that
occurs at like say 250 Fahrenheit so
what you could do is you could cook your
food you could let all of the hard work
be done and at that point you can turn
it back on if you want to and you can
saute this of the sauce if you want now
take out the meat take out Thor whatever
you had in there so it doesn’t overcook
but if you want to read caramelize the
sauce do it afterwards
there’s an important reason why one it’s
less work if you let the pressure from
work but see here’s what happens when
you pre saute the vegetables especially
water and giving vegetables like onions
tomatoes peppers you’re essentially
evaporating the water that’s in there
okay so you’ve taken this vegetable that
had water that was going to help you
cook and you’ve decided to take it out
so you’ve sauteed it you evaporated the
water out and then because pressure
cooking means water you’re putting back
in water you’re putting back in plain
water than you could have used the
flavored water so you’re kind of working
against yourself eight you’re putting
forth B you’re reducing flavor and
adding clinging a lot of the compensate
so don’t do that
just put the vegetables in let the
pressure cooker create the money or if
you actually the meat or whatever you’re
putting in and then if you want to
afterwards you can brown but keep in
mind also that if you evaporate the
vegetables you’re gonna have to add
water and you don’t want to do that so
this is the main reason why I actually
don’t pre saute my meats and vegetables
I just feel like they’re working against
what the pressure cook and truly give
you so don’t think of it as something
that actually cooks the food think of is
a flavor creator I’m gonna do another
episode of why a pressure cooker gives
you a very different flavor from a slow
cooker hood but I want you to if you
have time or the interest go one to two
sleepers come and look at these four
recipes not onion masala you asked any
person who’s grown up in an Indian
household they spend hours of our lives
creating a masala and what it is is you
have to caramelize aromatics like onion
ginger and garlic and then be put
tomatoes on and you stir and you stir
you serve your hair smells of it I’m not
even exaggerating your poor smell of
this thing but it gets a beautiful
flavor or you could put everything in
the pressure cooker following that
recipe and you could cook it for 10 to
15 minutes and that my aren’t reaction
happens and then you can saute after
that to further increase economization
same thing happens at the chicken korma
you know it’s unheard of in Indian
cooking to just dump everything in and
not even pre saute it but again you’re
not leveraging the pressure cooker for
what it can do for you if you sit there
and Brown the Ethiopian door a lot
recipe same thing
making that onion mixture could take you
all day or you could do pressure cooker
and then I have this rice kheer recipe
so you have you been to Indian
restaurants they serve you it looks like
rice pudding except it’s more liquid
that dessert should not look white so
when it looks like it’s a in my view
anyway it’s not done properly what it
should be is this rich caramel flavor
this thick sauce that just bathes your
tongue in it and that’s how it really
taste if you follow the recipe on the
blog it i’ll asks you to leave the rice
the after it’s done cooking and the
reason for that is that’s when the whole
mixtures can accomplish so in many many
instances when you are pre sauteing it
you’re working against yourself don’t do
that
let her do it afterwards and look for
recipes where you can cut those steps
out now that you want to share the my
yard reaction is so that is my very
quick overview on why I don’t pre-round
meats and vegetables and I’m Russia from
truce leavers calm and I hope this was
helpful thank you




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