115 recipes, read so you don't have to.
Every recipe is a different answer to the same few questions. Tell us the bowl you are after and we will hand you the closest one anyone has published, plus what to change to suit you.
Each one is measured across all 115 recipes and then converted into this recipe's own amounts. Every edit costs something. The cost is on the card.
Make it thicker
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More vegetables went with bowls that came out thicker, across 615 versions.
Costs you: Nothing else moved that we can measure. We only detect 7 of the 60 changes cooks describe, so read that as unmeasured rather than free.
measured across many versions · 615 versions
Make it thinner
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More braising liquid went with bowls that came out thinner, across 615 versions.
Costs you: Nothing else moved that we can measure. We only detect 7 of the 60 changes cooks describe, so read that as unmeasured rather than free.
measured across many versions · 615 versions
Make it hotter
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More aromatics went with bowls that came out hotter, across 58 versions. Fat- and water-soluble compounds extract at different rates, and volatile herb compounds DEGRADE over a long cook. Eight hours destroys dried thyme.
Costs you: Nothing else moved that we can measure. We only detect 7 of the 60 changes cooks describe, so read that as unmeasured rather than free.
measured, on a smaller set · 58 versions
Make it milder
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More acid went with bowls that came out milder, across 58 versions.
Costs you: Nothing else moved that we can measure. We only detect 7 of the 60 changes cooks describe, so read that as unmeasured rather than free.
measured, on a smaller set · 58 versions
The five above are the ones we would point you to. This is every recipe we measured, if you would rather look yourself.
These share the mechanisms and the vocabulary you have just read, each one measured the same way against its own set of recipes.
The useful half of any measurement is knowing where it stops.
We can say one recipe reads further along an axis than another. We cannot put a number on it, and we do not pretend to.
Where we can name something that measurably changes the result, we can say which way it pushes. We still cannot tell you where your own white chicken chili will land, because that also depends on your kitchen and your equipment. here is what we can tell you when it goes wrong.
There are far fewer published pressure cooker recipes to choose between, so that pick is provisional. We say so on the card rather than hiding it.
A few publishers load their reviews from somewhere we cannot read. Their star ratings count toward how trusted a recipe is; their comments could not tell us anything about what cooks changed.