Post by testkitchen45 on Apr 11, 2017 8:13:09 GMT -5
I have searched all over the place & can't find clear answers on these questions.
I know you're not supposed to fill the PC (IP or standard) more than half full for foamy things, & more than 2/3 full for anything else. I also believe you can ignore the marked capacity lines in doing this (right?), meaning that if the "full" line is 1.25" down from the top of the container (true for the IP), that's not accurate; just look at the top of the liner & figure out your 1/2 and 2/3 from that. (And since your margin of error would be reduced by 1.5", you'd need to be sure you're accurate when doing so.)
First, is that true? Or should I use the PC's "full" line as my max from which I'd calculate 1/2 and 2/3? That seems odd, b/c why should we arbitrarily shave space off our PC capacity? (I was thinking it's like the old Butterball recommendation to cook turkey to 180 or so--because most people don't have a professional thermometer that's trustworthy at 165. They're adding a margin of error.)
Second, what about non-foamy foods that will poke above the 2/3 line? For example, I made a recipe recently that included a meatloaf, potatoes, & carrots. I have an 8-quart PC and still had to work some creative geometry in order to keep various bits from poking above the 2/3 line (the imaginary "line" that was 1/3 of the way down from the top). I was wondering how in the world the cookbook author could fit the same ingredients into a 6-quart model.
I know for a solid mass of food (such as stew), the 2/3 line is not to be exceeded, but I'm unclear as to what's proper when your food is chunky so there's space around the pieces.
Thoughts or advice on PC capacity? Thanks.
"If you're afraid of butter, use cream." ~~ Julia Child . . . "To take [food] back from industry & science is no small thing; indeed, in our time, cooking from scratch qualifies as subversive." ~~ Michael Pollan