Thatguyjmc

Kenji - I love everything you do.

I have a pressure cooking question. This year I was gifted an instant pot. It's fine, I use it for normal pressure cooking things.

THE QUESTION: Does a "quick release" really dry out meats? My understanding of meats is that their internal moisture content is governed by the heat they are cooked at, and the subsequent contraction of proteins.

People in instant pot communities continually say "natural release only" as this is supposed to "keep meats soft". But they are still being cooked at the same temperature!

Can you solve this for me? Nobody can provide me with legitimate information one way or the other.

Thank you!

What's the BEST thing to order that nobody knows about?

Since you won the Drake award, have you been on your worst behaviour?

That's very interesting, but not exactly the question that was asked.

I initially read this as "Manly Mozart".

​

Now, my question is "can you make a group called MANLY Mozart, and play Mozart in the Most Manly way"?