I had a private chef at the table. She owns 4 pressure cookers and uses them for both grains and braises. I've read a little online and it looks like you can braise short ribs in 45 minutes.http://www.chow.com/food-news/107750/don-t-fear-the-pressure-cooker/
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Anyone here use pressure cookers? I'm a newbie but at dinner last week,
- Thread starter traca
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melissa-dallas
Well-known member
We used one quite a bit when I was growing up. I'd like to have a new one.
We used a lot for beans, swiss steak, stews and that type of thing. The new ones are much safer. I think a lot of people used to be afraid of them. Too many stories of tomato sauce all over the ceiling...
We used a lot for beans, swiss steak, stews and that type of thing. The new ones are much safer. I think a lot of people used to be afraid of them. Too many stories of tomato sauce all over the ceiling...
I have my nana's.. It was scary when it was used for corn. Although my family was convinced it
was the best way to make corn. As a child, we were told to leave to room and take cover... So, while I completely "get it" that it would be wonderful for braises, I think I will need therapy before I bring it out of the basement. (I can still hear the ping-ping-ping.... and then my sister and I would have to run!!)
was the best way to make corn. As a child, we were told to leave to room and take cover... So, while I completely "get it" that it would be wonderful for braises, I think I will need therapy before I bring it out of the basement. (I can still hear the ping-ping-ping.... and then my sister and I would have to run!!)
do a search here for "pressure cooker"---lots of good posts. here's one from SallyBR. yum
http://www.eat.at/swap/forum1/170053_This_is_probably_my_favorite_PC_recipe
http://www.eat.at/swap/forum1/170053_This_is_probably_my_favorite_PC_recipe
May I offer a soup recipe?
this one is really really REALLY good, the pressure cooker does an amazing job
http://bewitchingkitchen.com/2011/12/20/caramelized-carrot-soup/
http://bewitchingkitchen.com/2011/12/20/caramelized-carrot-soup/
this one is really really REALLY good, the pressure cooker does an amazing job
http://bewitchingkitchen.com/2011/12/20/caramelized-carrot-soup/
http://bewitchingkitchen.com/2011/12/20/caramelized-carrot-soup/
music-city-missy
Well-known member
I have 2 pressure cookers plus a large pressure canner
I use it to cook a lot of things quickly but there are other added benefits - even though it seems like a lot of steam comes out, I don't add nearly as much liquid as typical braises therefore I have less reduction to do afterwards for my sauces.
It makes a quick stock.
It might be my imagination but it seems to render out more fat but in a good way because the meat is still very tender and moist afterwards.
I think something about it locks in or concentrates the flavors and helps pull them all the way into the food - sort of like vacuum sealing to marinade/sous vide.
I have never read anything by Harold McGee or the likes on the science of it but there is something about it that just works.
I was raised using them all the time so I was never that scared of using them but the new ones are SO much safer. Do check and replace the seal as necessary. And I like to take the seal out an handwash it good to remove anything especially residual oil. Dry it well and just make sure not to store it in a way that can cause a kink or damage. I store the lid completely separately rather than loosely resting on the pot which is what my grandmother/mother did.
I use it to cook a lot of things quickly but there are other added benefits - even though it seems like a lot of steam comes out, I don't add nearly as much liquid as typical braises therefore I have less reduction to do afterwards for my sauces.
It makes a quick stock.
It might be my imagination but it seems to render out more fat but in a good way because the meat is still very tender and moist afterwards.
I think something about it locks in or concentrates the flavors and helps pull them all the way into the food - sort of like vacuum sealing to marinade/sous vide.
I have never read anything by Harold McGee or the likes on the science of it but there is something about it that just works.
I was raised using them all the time so I was never that scared of using them but the new ones are SO much safer. Do check and replace the seal as necessary. And I like to take the seal out an handwash it good to remove anything especially residual oil. Dry it well and just make sure not to store it in a way that can cause a kink or damage. I store the lid completely separately rather than loosely resting on the pot which is what my grandmother/mother did.
lana-in-fl
Well-known member
I grew up with one. I don't have one right now, and I really miss it.
Chicken dishes take 15 - 20 minutes at high pressure, beef stews maybe half an hour. Soups are so quick!
Chicken dishes take 15 - 20 minutes at high pressure, beef stews maybe half an hour. Soups are so quick!