colleenmomof2
Well-known member
It may be me smileys/smile.gif but the past few recipes I've tried in our new IP - chicken pot pie soup and spaghetti sauce - taste lightly seasoned using T&T stovetop recipes. DH disagrees. Is it me? Colleen
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Instant Pot: Does pressure cooking reduce impact of seasonings?
- Thread starter colleenmomof2
- Start date
This is what I have noticed: it can increase at least one flavoring. . .
Be careful if you use bay leaves, as I once had a pot roast come out tasting very strongly of bay when I used bay leaves when pressure cooking. I thought it tasted great, but I had never tasted so strong a flavor from bay leaves before.
Be careful if you use bay leaves, as I once had a pot roast come out tasting very strongly of bay when I used bay leaves when pressure cooking. I thought it tasted great, but I had never tasted so strong a flavor from bay leaves before.
colleenmomof2
Well-known member
smileys/wink.gif Found "mutes the flavor" in Lorna Sass's Pressure Perfect
At the beginning of the book: "The high heat in the cooker mutes the flavor of ground spices, dried and fresh herbs, and chopped fresh garlic. To maximize flavor, use whole spices in cooking and add herbs and ground spices after pressure release. When you need to cook ground spices such as curry or chili powder under pressure, use about 30% more than you would in a standard recipe. Keep in mind that the taste of granulated or powdered garlic survives much better under pressure than the taste of fresh garlic. If you have a preference for fresh garlic, remember that whole cloves contribute more flavor than chopped."
At the beginning of the book: "The high heat in the cooker mutes the flavor of ground spices, dried and fresh herbs, and chopped fresh garlic. To maximize flavor, use whole spices in cooking and add herbs and ground spices after pressure release. When you need to cook ground spices such as curry or chili powder under pressure, use about 30% more than you would in a standard recipe. Keep in mind that the taste of granulated or powdered garlic survives much better under pressure than the taste of fresh garlic. If you have a preference for fresh garlic, remember that whole cloves contribute more flavor than chopped."
heather_in_sf
Well-known member
This is a great book!