Episode-2190- Jack’s Cooking Hacks and Cheat Codes — 10 Comments

  1. “I don’t like gourmet cooking or ‘this’ cooking or ‘that’ cooking. I like good cooking.”
    – James Beard

  2. Jack, you are an absolute natural at explaining cooking. These are by far my favorite TSP episodes! Great job!

  3. Jack,

    What kind of pressure cooker do you use for ribs?  The Carey Canner?  How many ribs can you fit in there?  Do you have a link to the steamer rack?


    • Yes the carey canner, any cooker will do though, there is a rack that comes with it, I just try to keep the ribs above the liquid is all. I have done two full racks and there was likely room for a third, you do have to cut them in half though.

  4. One of my favorite cheats is grape must. I actually tried it first from one of the food box subscriptions and it’s now a staple in my pantry. I use it on eggs, salads, pungent blue cheese on crackers…pretty much anything that calls for a semi-sweet finishing sauce similar to a reduced balsamic vinegar. It also goes by the name Saba in Italian cooking. Here is an Amazon link to an example: Saba

  5. On the steaming eggs to hard boil them, I heartily agree. The only difference is I use a pressure cooker. Just put in your steamer rack, put in the water that your pressure cooker needs (mine is 1 cup, yours may vary) and then set it to high for 5 minutes. When it’s done, do a quick release and put the eggs in some ice water to cool them down. Quick and easy.

  6. On the subject of yogurt cheese, I used Cabot Greek Yogurt to make the Cranberry Walnut Lebnah you talked about for Thanksgiving. It has no pectin but it does have whey and milk protein concentrates added, along with some vitamins. It seemed to work pretty well.

  7. Try adding lump crab, smashed green peppercorns and a little lobster base to your egg drop soup.  Finish it with chopped green onions and a few hard boiled quail eggs.