Under Pressure

Nibbles

(Sorry if you now have that song stuck in your head.)

Growing up I’d always heard dire stories about pressure cooker malfunctions–blowouts, dinner ending up on the ceiling, and even injuries in the more severe cases. These stories pretty much insured that it was one kitchen appliance that I wouldn’t be bothering with, despite some of the so-called benefits.

Or so I thought.

Recently I received a book to review that had me rethinking my stance on pressure cookers and other things. While that review is for a future post, it did get me researching and eventually buying a pressure cooker of my own. I think this is one of the most researched pots in my kitchen (or any other appliance or vessel, for that matter).

At first I figured (since I wasn’t 100% sure I’d be using it a lot outside of the projects for the aforementioned book review) that I’d hunt around some thrift stores for one on the cheap. But the more I thought about it, the better buying new sounded–mostly because you never know how well (or not) that pot was treated in its former home.

So the research began. I looked both in stores and online, keeping in mind a few deciding factors:

  • Ease of Use
  • Consumer Ratings
  • Price

Cuisinart Electric Pressure Cooker (affiliate link)

The shocking thing, to me, about pressure cookers was the price. The least expensive version my local Bed, Bath & Beyond carried was $70, with most–manual and electric–in the $99 region. And the fact that there were electric ones was quite intriguing, though I later opted for manual because of size/price concerns. After all, if the whole process turned into more trouble than it was worth, I didn’t want to be out too much money for this little experiment.

While 4- and 6-quart models are fairly common and relatively inexpensive, I learned that for my purposes, nothing less than a 10-quart model would do. That’s what ultimately knocked the electric models out the running, though I really did love the idea of being able to plug it in and let it do most of the work/monitoring.

 

Fagor DUO Pressure Cooker (affiliate link)

Within the manual types, though, there are those with pressure dials and those where you place the appropriate weights on the steam valve yourself. And those with rubber gaskets and those without. Ultimately I went with a 10-quart Fagor DUO that has a pressure dial and gasket. This model was very highly rated on Amazon and elsewhere, and those who purchased the 10-quart without the perforated basket and trivet missed those features tremendously, hence my decision to go with the DUO.

The gasket is what makes the build-up of steam pressure possible while also, as I understand it, acting as a safety valve should something go awry. If the other safety measures fail, the gasket will blow and release the built-up pressure at a designated spot, preventing a more serious mishap. Gaskets are also the more maintenance-heavy parts of the cooker as they require oiling after each use/cleaning and replacement at least once a year. The gaskets are pretty universal, though, so finding replacements shouldn’t be too tough.

Before I got into the book review project, I wanted to try out the basic tenet of pressure cooking: shortening the cooking time of everyday foods. The box for the pressure cooker touted roasting a chicken in 15 minutes–that was something I could easily try.

15-18 minutes was listed as appropriate for a 3 lb chicken. As mine was 4  lbs I figured 20 minutes would be enough. Now, that’s just the time required at pressure (high or 15 psi, in this case). You also have to factor in the time it takes for the vessel to reach that pressure as well as depressurizing afterwards, so my question was how much time it really would save.

Well, color me surprised when it took less than 5 minutes for the cooker to reach the needed pressure and less than 5 for it to depressurize afterwards! (And that’s using the “natural” method of moving it off the heat and waiting for the chamber to release the pressure on it’s own, not using the automatic release or cold-water release, both faster and useful for more delicate items.) So we really did have a roasted chicken in half an hour. Sure beats the 2 hours called for in the original recipe I was following!

Roast Chicken in less than 30 minutes.

Roast Chicken in less than 30 minutes.

Of course, pressure-steaming a chicken does mean you’re not as likely to have a golden-brown skin on your bird without browning it beforehand. You can do this in the pressure cooker before putting the lid on, but maneuvering the 4lb chicken in the deep pot wasn’t quite an easy task and I didn’t want to dirty another pan, so we settled for the paler bird. In the end, the brown rice I was making to accompany the chicken took longer than the chicken did. Quite a change!

For a first run it was a little nerve-wracking, baby-sitting the pressure cooker is a requirement to make sure, especially on an electric stove, that the pressure stays constant, but overall a success. While I’m not sure I’d use a pressure cooker for those more delicate foods that cook rather quickly on their own, I can definitely see it as a useful tool for rapidly making stocks and soups when the need arises, as well as other projects I’ve got lined up.

Review: Domino’s Gluten Free Pizza Crust

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Special diets can wreak havoc on those nights you just can’t bear to cook and are looking for a simple solution for dinner. These nights don’t happen often for us, but when they do it’s lovely to be able to click over to the food of your choice, place an order online, and have it at your door on demand. Which is why I was happy to hear that Domino’s is now carrying a gluten-free pizza crust.

Of course, Domino’s is quick to point out that they cannot guarantee a gluten-free crust free of cross-contamination risk, so it’s not appropriate for those with celiac or severe wheat allergies but generally safe for those of us who just have to avoid ingesting the wheat to avoid problems. The only size it comes in is small, too, but about there is where the caveats stop.

For folks on a low-FODMAP diet the rest of the ingredients might also cause issues, so make sure you check out the full ingredient lists available on the Domino’s website.

Domino's Gluten-Free Pizza Crust

Domino’s Gluten-Free Pizza Crust

I opted for ham, pineapple, spinach, and roasted red bell peppers on my pizza with shredded provolone cheese. The first time I looked into ordering from them I could have sworn I noticed something about their regular cheese bl

end that put it in the potentially-High-FODMAP range, so I opted out of the usual cheese and requested the provolone only, just to be on the safe side.The crust itself was tasty, if a little chewy, and I very much enjoyed my first not-made-by-me pizza since this whole FODMAP journey began. While the small pizza didn’t offer much in the way of leftovers, it was probably for the best as by the time I got to the last slice it was starting to get a little soggy. (Could have been the pineapple, all things considered, but I suppose I won’t know for sure until I order another one without it, right?)

It’s nice when the big companies notice and try to do something to help out those of us who otherwise wouldn’t be ordering from them. Sure, they are (ultimately) motivated by the corporate bottom line, but whatever the reason I’m glad to have another option for those  busy nights and/or pizza cravings. I can only hope that other companies will follow Domino’s lead.

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I was not compensated for this review in any way, shape, or form. It is based purely on my own experience ordering a pizza like anyone else would.

Strategies for Public Grazing on a Low-FODMAP Diet

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Last night was the 2013 Chef’s Sampler fundraiser for the local Children’s Home Society. We’ve enjoyed the offerings in previous years (over-enjoyed, to be truthful) but this was the first such event after adopting the Low-FODMAP diet as a preventative for IBS. I was really curious how much there would be for me to try considering my restrictions included fresh dairy, onions, garlic, wheat, corn, beans, and several other things.

Dave Stewart and the Vibe were this year's entertainment.

Dave Stewart and the Vibe were this year’s entertainment.

While I didn’t feel incredibly deprived after we made our rounds, I certainly didn’t leave feeling stuffed full to the gills like usual (Todd more than made up for me, however, judging by him post-Sampler tummy ache).  While at least 3 of the 42 listed restaurants were no-shows (or at least so late we missed them entirely) the only one I truly missed was Barnacle Bills–their margaritas and oysters on the half-shell have been a mainstay for ages.

Publix brought out these tasty buckwheat blinis topped with limoncello-marinated salmon, pickled onions and cream fraiche--I skipped the blini and onions but the salmon was divine!

Publix brought out these tasty buckwheat blinis topped with limoncello-marinated salmon, pickled onions and cream fraiche–I skipped the blini and onions but the salmon was divine!

At any rate, we enjoyed what we could and were finished with our circuit after only an hour and a half.

 

Bruster's Strawberry Sorbet is apparently made fresh on the premises and was some of the best sorbet I've ever had.

Bruster’s Strawberry Sorbet is apparently made fresh on the premises and was some of the best sorbet I’ve ever had.

Standouts from my point of view included Bruster’s Strawberry Sorbet, the Brisket Parfait from Piggy’s BBQ (shredded brisket, mashed potatoes, cheese, and bacon–I opted to skip the red sauce, just in case), and the Tahitian Tuna Tartini from 101.

101's Tahitian Tuna Tartini came in a cute little martini glass and featured a seaweed salad on the bottom. I really want more of it--soon!

101’s Tahitian Tuna Tartini came in a cute little martini glass and featured a seaweed salad on the bottom. I really want more of it–soon!

Since I was on the lookout for labels and ingredient lists, I was only a little surprised that many things weren’t labeled and that only 1 station, New Leaf Market, had clearly posted ingredient lists. Because of this I knew their green smoothie of coconut water, kale, and pineapple was safe for me to try and I was super-shocked that I like it! Not quite enough to splurge on a VitaMix any time soon, but enough to wonder if the Cuisinart could handle the job!

New Leaf Market's spread with clearly-marked ingredient lists.

New Leaf Market’s spread with clearly-marked ingredient lists.

This leads me to the tip-portion of this post. If you’re faced with a public grazing situation such as a cocktail hour, wedding reception, or food festival, here’s what I’d do to prevent too much disappointment or stomach upset:

  1. Assume that every sauce or soup is going to include at least one High-FODMAP ingredient and proceed accordingly. I opted to take a chance on a chicken and seafood cream sauce over grit cakes from Angelette’s but left most of the sauce on the plate. I also tried a smidgen of hummus (containing garlic) on a cucumber round from The Grain and a tiny taste of a rice bowl from Qdoba (the chicken likely included a bit of garlic and the guacamole included onions). Which takes us to…
  2. Portion control is your friend. I may have tempted fate with a few ill-advised options, but with true tasting portions involved, I didn’t have to worry about too much fallout from these flavorful dalliances. Granted, if you go whole-hog and try everything in tiny portions it will all add up and you may experience some symptoms after all.
  3. Stay away from the obvious ones. Anything breaded I just didn’t both with, the same with all the sandwiches and wraps out there. Tasty Eats did have a summer roll available that was clearly in a rice paper wrapper and was a nice way to start off the event with something I knew was going to be safe.
  4. Don’t be afraid to ask questions. True, many of the volunteers may not be knowledgeable about what they’re doling out, but someone behind the table will have the answer. Be polite, not pushy, and cheerfully say a “no thank you, then” if the ingredients would cause you issue. I had to forgo the crab cakes from Cabo’s and all of the cupcakes and cookies, but the catfish from Other Seineyard was breaded just on corn meal, something I wouldn’t have known if I didn’t ask.
  5. Eat ahead, if you’re really worried about not having enough options. This way you won’t have to tell a white lie when you say ‘no thanks, I’m not hungry’ but you can still hang out and have a good time without resentment or a rumbling tummy from hunger.

The fact that I could carefully make my way through an event like the Chef’s Sampler without feeling left out or hungry was a real coup in this switch to low-FODMAP living. While not all events will have enough variety to suffice, it was nice to eat out without worrying too much about being stuck with salad as the last resort. This is also good news for being about to taste my way around the Food & Wine Festival at EPCOT on our honeymoon this November. As long as I’m careful I should be able to keep the inconvenience to a minimum.

Low FODMAP Living: Bye-Bye Onions and Garlic

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image via stock.xchng | photography by rwetzlmayr

image via stock.xchng | photography by rwetzlmayr

Onions are one of the favorite foods of picky eaters to pick on, maligned for their pungent scent and taste. Of course, many a cook knows that once an onion is cooked it changes to a wonderfully sweet and savory flavoring agent and would never dream of cooking without it. And let’s not even get started about how many dishes would just not be the same without a healthy dose of garlic!

Unfortunately, though, in testing for trigger foods during the FODMAP challenge phase, I found that garlic and onions are no longer my friends. Well, to be honest, they weren’t being friendly for the last good while, I just didn’t realize it. They were one of the first foods we chose to challenge because of how important they were in our cooking, and it was a sad realization that they would no longer be welcome in our kitchen (at least not for anything I’d been eating).

Onions and garlic (along with leeks, shallots, and other members of the allium family) contain fructans in levels too high for many folks with IBS to process. (This is, incidentally, the same FODMAP that is present in wheat, barley, and rye.)

So, how does a former chef go without onions and garlic in her kitchen?

She doesn’t. Not completely at least.

First of all, green onions (scallions) are safe if only the green tops are used. Thus, we buy at least one bunch of green onions a week, sometimes two. A side benefit to using green onions is that they’re even easier to prep, sometimes I just use the kitchen shears rather than a knife and cutting board. By this same logic, the usually-discarded tops of leeks can also be used and they are very nice in stir-frys and chunky soups. Now, they do add color to the dish (which isn’t always a bad thing) but sometimes you want them to not be so obvious but you still want that onion flavor.

Enter asafoetida.

Asa-what-ida? Asafoetida is something I’d first encountered back in one of the Indian Cooking Challenges I participated in, as certain sects in India require diets to be allium-free. This powdered latex (so not the best choice for those with a latex allergy, I’m guessing) comes from a perennial herb common to Afganistan and India, Ferula, and has a very strong smell that’s kinda hard to describe. But in food, especially if it’s allowed to cook a little in some warm oil, it tastes remarkably like garlic and onions. This makes it a perfect addition to meatloaf or burgers where you want to make sure the flavor carries through. Just remember that a little goes a long way. A couple of dashes from the container (which should only have a very small hole in the top or bottom) is enough for a pound of meat.

Another surprise substitute that really works for onion is a small turnip shredded into your soup. We tried this with a New England-style Clam Chowder with impressive results. If turnips are available and there are no other borderline FODMAPs (foods that are safe in limited quantities only, as are many of the “allowed” fruits and vegetables, but can become triggers if a lot is ingested) in a dish, I’ll happily grate one into the dish for that peppery flavor that might otherwise be missing.

As for garlic, which we really would not want to live without, there’s another cool thing about FODMAPs it helps to know: fructans are water-soluble, but not fat-soluble. Meaning, you can use infused oils with no problem!

On an as-needed basis you could cut a clove of garlic into large chunks, let it saute in your oil of choice for a few moments and then remove the garlic chunks and continue on with your cooking, getting the flavor without the fructans. (You can do this with quartered onions, too, by the way.) We could do this but it seems wasteful and time-consuming to me, so we just buy garlic-infused olive oil at the store, easy as that.

Can you make your own infused oil? Absolutely. BUT (and this is a kind of big caveat, so please pay attention) you must be very careful how you prepare the oil (cook the garlic in hot oil for a prescribed time) and store it properly (in the fridge) to avoid botulism poisoning. Like all things grown in the ground, there is the possibility of botulinum spores to be on the food. The spores need warm temperatures and an air-free environment to do their dirty deeds, and that’s just what an infused oil provides. While it’s rare to meet all the specific requirements for the toxins to become active and dangerous, it’s not a chance I’m willing to take when there are commercial products available that are safer.

Granted, I seldom find a bottle of garlic-infused olive oil for less than $10 for 8 oz, but the good news is that these oils tend to be strong, so a little goes a long way in a dish. YOu can also cut it with a bit of regular olive oil if what your wanting is to brush it onto bread, etc.

Keeping onion and garlic out of my diet means being very wary of most soups and stocks (onion is almost always included) as well as bullion cubes and soup bases. Many sauces and condiments have one or both of them in there, and I’ve found that it doesn’t take much to set my system off. The other thing you have to really watch for with onion and garlic are your friendly neighborhood grocery store spice blends. Man do they like to sneak these flavorings in any number of products we would normally buy. Thankfully, making your own spice blends without onion or garlic powder is a very simple enterprise and can be done in batches or as needed. We make our own curry powder blend, our own taco seasoning, etc. and the quality of our dinners hasn’t suffered one bit. While you can include asafoetida in your mixes, I would caution against it only because the powder can really overpower the scent of other ingredients. Instead, put a note on your at-home-spice-blend to add a dash of it to your meal when you prepare it and get better results.

Making the transition to a Low-FODMAP lifestyle hasn’t been easy, but finding good substitutions and work-arounds has made it less difficult than we initially anticipated.

Review | The Newlywed Cookbook by Robin Miller

Nibbles

newlywedcookbook

Getting couples cooking together certainly gets the Nibbles seal of approval, and as a soon-to-be newlywed myself I was happy to tuck into The Newlywed Cookbook by Robin Miller.

Written with those just setting up house in mind, Miller designed these recipes to make use of some of the most common staples of gift registries and makes it easy for the new cook to plan by listing not only the ingredients, but the equipment needed as well. She’s also included glossaries of Herbs & Spices, Cooking Terms, and Equipment in the back of the book to demystify all this new information for the beginning cook. (And since I did much of the same in my own book, I’m totally on board with all of the above–kindred cooking spirits are a good thing!) She also includes 10 menus for special occasional cooking from holidays to the in-laws coming to dinner–an old idea but I suppose today’s new brides are still just as eager to please and impress, right?

As far as the usability of the book is concerned, Miller includes estimated preparation and cooking times at the bottom of each recipe (great for busy cooks) and a little bit of information about each recipe as well. I always appreciate tips and anecdotes in cookbooks, it makes them that much more fun to read through start to finish for those of us who read cookbooks like novels. There are many recipes that serve only 2, but others that go up to 6-8 servings, so a good mix, but still with that just-starting-out couple in mind.

What I would have liked to see is the aforementioned equipment needs listed a little bit apart from the ingredients–in the copy I have (which, admittedly, is an advance copy and not the final edit) they are all listed together and it makes the “Needed Items” for some recipes longer than need be, and could dissuade less-experienced cooks on a quick glance. Also, some recipes features wasteful steps–like the one Todd made where the instructions were to marinate the meat in a shallow baking dish, then transfer the marinated items to a prepared baking dish and top with the marinade before baking. That’s just an unnecessary step and means an additional dish to wash. Hopefully someone will catch that, too, on the final edit.

Of course, the real test of any cook book is how the recipes turn out, and we tried out several over a couple of weeks, both Todd and I taking turns in the true spirit of the cookbook.

Linguine with White Clam Sauce

Linguine with White Clam Sauce

It’s tough to go wrong with a good Linguine with White Clam Sauce in your pocket, and Miller’s is a lightened version of this classic in her Pasta and Risotto chapter. I especially liked the tough of using vermouth for the white wine (an option that uses up a rather perishable bar staple quite nicely). Of course, how much Parmesan you add on top is entirely up to you.

Jamaican Jerk Chicken with mashed potatoes

Jamaican Jerk Chicken with mashed potatoes

The Jamaican Jerk Chicken was the culprit of the aforementioned hokey-pokey-chicken instructions, but the end result was still quite tasty, if a little heavy on the cloves and allspice. To tone that chicken down serve it with creamy mashed potatoes!

Moroccan Turkey Salad

Moroccan Turkey Salad

While the Moroccan Turkey Salad was more gently seasoned and a step outside what you’d normally think of as a turkey salad.

Peking Duck and Scalloped Potatoes with Ham and Two Cheeses

Peking Duck and Oven-Roasted Scalloped Potatoes with Ham and Two Cheeses

Todd was even brave enough to try her (much simplified) version of Peking Duck! Even though it’s not the full-on traditional multi-day preparation, it’s still best for a weekend where you’ve got plenty of time. And since it was the weekend, he broke one of my “rules” and paired it with Oven-Roasted Scalloped Potatoes with Ham and Two Cheeses. (It was a delicious combo, don’t get me wrong, but if you’re making one show-stopper element, I believe in keeping the other items simply to save you time in the kitchen.)

Spicy Shrimp Scampi over rice

Spicy Shrimp Scampi over rice

Another lightened up classic is Miller’s Spicy Shrimp Scampi. Jalapeno pepper is not the usual seasoning for scampi, but it certainly didn’t hurt! While it might sound like gilding the lily a bit, we like to pair dishes like this with basmati rice instead of the usual long-grain white rice.

Sloppy Joes served with sweet potato puffs

Sloppy Joes served with sweet potato puffs

For a simple, yet tasty, weeknight supper with the flavor of a childhood throw-back, give her Sloppy Joes a try–in addition to the usual suspects these Joes are studded with bell peppers, celery, and corn to get the veggies in. While I’d planned a different side for that night, I fully admit to giving into ease and pairing the Sloppy Joes with another updated childhood favorite: frozen sweet potato puffs.

Hey, not every dinner can be Peking Duck, you know.

Lemon Cornmeal Bars

Lemon Cornmeal Bars

And for a treat one night I made the Lemon Cornmeal Bars from the desserts chapter. I had high hopes for these bars, Todd too, but they were a little lackluster in the end. They weren’t overly lemony, though the texture was nice and moist. Instead of a dessert, I ended up using them in place of the cornbread I’d usually make to go with chili later in the week.

Overall we enjoyed the recipes and I do think this could be a useful guide to a now-on-their-own newlywed. Pair it with a basket of kitchen tools for a lovely shower gift and look forward to a lovely thank-you note. And maybe even a dinner invitation!

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I received a copy of The Newlywed Cookbook by Robin Miller for purpose of review. All opinions expressed are my own.