How do you cold pressure steam something? Doesn’t it have to get hot to make steam?
Same question, OP!!!
Sorry for the confusion, folks! These are what we at VHC commonly call “fridge potatoes.” You can easily and efficiently pressure steam about 5 lbs. of any variety of potato in the EPC and then throw them in the fridge. The texture becomes nice and creamy once cooled, and resistant starch is formed in the process.
So you cook the potatoes in a garden variety pressure cooker; but the difference is you then rapidly chill them before preparing to eat. Right?
Doesn’t even need to be rapid, just let them cool down and stash in the refrigerator and eat over the next few days. The starch in potatoes and sweet potatoes transforms during this process to resistant starches and it is softer and more creamy!
I’m assuming they forgot a comma. Like that the eggplant is served chilled? Either that or OP has a blackmagic instapot.
That looks really good!
This is calling to me lol
Isn’t “powdered peanut-butter” just… crushed peanuts?
This is the defatted peanut flour that’s sold as powdered PB
Ah… TIL this exists. Thanks.
