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Pressure cookers - ideas? recipes? uses?
- Thread starter moyn
- Start date
Hi, Sandra...Epicurious has 2 very good pressure cooker recipes...
one is Beef Short Ribs with Asian Flavors and the other is Curried Chicken Coconut Soup. I've made the short ribs recipe twice now...fabulous but DO brown the short ribs first before proceeding and you can do that right in the pressure cooker. The beef just falls off the bones, it is delicious! The sauce has a bit of fat in it but you can skim it off...my sons devoured it both times,nothing left! The other I've not tried to be honest with you but it sounds excellent and has great reviews.
one is Beef Short Ribs with Asian Flavors and the other is Curried Chicken Coconut Soup. I've made the short ribs recipe twice now...fabulous but DO brown the short ribs first before proceeding and you can do that right in the pressure cooker. The beef just falls off the bones, it is delicious! The sauce has a bit of fat in it but you can skim it off...my sons devoured it both times,nothing left! The other I've not tried to be honest with you but it sounds excellent and has great reviews.
Sandra, I did a search>>>>
and the first hit was a website devoted to pressure cooker recipes.
I cna't vouch for them, since I do not have a pressure cooker, but you might want to just take a look.
BTW, hope you had a great Christmas, and wishing you a fantastic New Year!
(((Judy)))
http://missvickie.com/
and the first hit was a website devoted to pressure cooker recipes.
I cna't vouch for them, since I do not have a pressure cooker, but you might want to just take a look.
BTW, hope you had a great Christmas, and wishing you a fantastic New Year!
(((Judy)))
http://missvickie.com/
Hi Sandra. Here's a great post from Sally BR
This was posted at dear old Gail's, post no. 44875
I use mine all the time...
Here are some things that I love my PC for:
1. black beans, Brazilian style. In 20
minutes maximum the beans are cooked and
ready for a final step on top of the stove
(addition of sautee onions, garlic etc etc)
2. artichokes! The pressure cooker does a
FANTASTIC job cooking artichokes. Without
it, artichokes are something to cook on
weekends because it can take so long on a
normal pan. With the PC, I can enjoy
artichokes on very short notice (15-20
minutes maximum)
3. mashed potatoes - another example of
quick cooking that allows me to have mashed
potatoes after coming home from work
4. chicken thighs in a hurry... I normally
cook them in the oven or fricasse on a
large frying pan, but if time is short, I
brown them in the pressure cooker with a
tiny bit of olive oil, then add whatever
liquid my recipe calls for, close it, cook
for 15-20 minutes: fork tender, falling off
the bone chicken thighs
5. boneless pork chops in a hurry... same
as above (actually we had those for dinner
yesterday, I was planning to cook them but
left the lab awfully late... into pressure
they went)
6. cooked condensed milk (in the can) - we
had several discussions about it here,
maybe you could do a search? It is not the
same as the original "dulce de leche", but
is close enough for my eventual cravings...
sinfully delicious! -
7. Bottom round: I ONLY cook it in the
pressure cooker. Brown it all over, sautee
onions, carrots, celery, a can of tomatoes,
add liquid (broth, wine, water), spices -
cook under pressure for 45-60 minutes. Let
it cool, slice very thin and re-heat in the
sauce. It's my Mom's recipe and everybody
in my family now begs for it!
In Brazil every household has a pressure
cooker and they get used a lot.
Hope this helps, let me know if you want
specific recipes.
sally/BR
This was posted at dear old Gail's, post no. 44875
I use mine all the time...
Here are some things that I love my PC for:
1. black beans, Brazilian style. In 20
minutes maximum the beans are cooked and
ready for a final step on top of the stove
(addition of sautee onions, garlic etc etc)
2. artichokes! The pressure cooker does a
FANTASTIC job cooking artichokes. Without
it, artichokes are something to cook on
weekends because it can take so long on a
normal pan. With the PC, I can enjoy
artichokes on very short notice (15-20
minutes maximum)
3. mashed potatoes - another example of
quick cooking that allows me to have mashed
potatoes after coming home from work
4. chicken thighs in a hurry... I normally
cook them in the oven or fricasse on a
large frying pan, but if time is short, I
brown them in the pressure cooker with a
tiny bit of olive oil, then add whatever
liquid my recipe calls for, close it, cook
for 15-20 minutes: fork tender, falling off
the bone chicken thighs
5. boneless pork chops in a hurry... same
as above (actually we had those for dinner
yesterday, I was planning to cook them but
left the lab awfully late... into pressure
they went)
6. cooked condensed milk (in the can) - we
had several discussions about it here,
maybe you could do a search? It is not the
same as the original "dulce de leche", but
is close enough for my eventual cravings...
sinfully delicious! -
7. Bottom round: I ONLY cook it in the
pressure cooker. Brown it all over, sautee
onions, carrots, celery, a can of tomatoes,
add liquid (broth, wine, water), spices -
cook under pressure for 45-60 minutes. Let
it cool, slice very thin and re-heat in the
sauce. It's my Mom's recipe and everybody
in my family now begs for it!
In Brazil every household has a pressure
cooker and they get used a lot.
Hope this helps, let me know if you want
specific recipes.
sally/BR
terrafirma
Enthusiast Member
It has become my new best kitchen toy.
Do black beans,flageolets (done in under 15 minutes), risotto, lamb stew, boiled peanuts, pea soup, beef stew. Cooking time is approximately one third. Sneak up on it. You can cook, open and test, and then cook a bit longer.
Here is an excellent site.
http://missvickie.com/
Do black beans,flageolets (done in under 15 minutes), risotto, lamb stew, boiled peanuts, pea soup, beef stew. Cooking time is approximately one third. Sneak up on it. You can cook, open and test, and then cook a bit longer.
Here is an excellent site.
http://missvickie.com/
I love mine...
It's big enough to cook a whole chicken in. We particularly love that we can have a pork roast in about 45 minutes, chile verde in less time, rice in just over 10 minutes...and it's wonderful for parboiling pork ribs before barbecuing! You can do pretty much anything with one! Mine is heavy enough to pressure-fry...which makes the most succulent fried chicken imaginable!
It's big enough to cook a whole chicken in. We particularly love that we can have a pork roast in about 45 minutes, chile verde in less time, rice in just over 10 minutes...and it's wonderful for parboiling pork ribs before barbecuing! You can do pretty much anything with one! Mine is heavy enough to pressure-fry...which makes the most succulent fried chicken imaginable!
Hi Sandra - I use mine a lot, but never for main dishes... not sure why, but
I only use it to cook potatoes for potato salad, vegetables (barely cook them, 5 minutes at most), sweet potatoes (in less than 10 minutes!), etc. I tried applesauce in there once with terrible results - spewed applesauce all inside the vent!
They say to only fill it half-full to prevent too much pressure, and also to be sure and use enough water with anything you cook in there. At least 3/4 cup.
I saw a recipe for vegetable soup by Dawn_MO at epi a while back that looked good.
Have fun, they are a real timesaver.
I only use it to cook potatoes for potato salad, vegetables (barely cook them, 5 minutes at most), sweet potatoes (in less than 10 minutes!), etc. I tried applesauce in there once with terrible results - spewed applesauce all inside the vent!
They say to only fill it half-full to prevent too much pressure, and also to be sure and use enough water with anything you cook in there. At least 3/4 cup.
I saw a recipe for vegetable soup by Dawn_MO at epi a while back that looked good.
Have fun, they are a real timesaver.
Right, I will have to give the instruction manual a good read then...and about that fried chicken..
For some reason it just seems complicated, but after all your comments, I'm on it...
Glennis, tell me about that pressure fried chicken... how is it done?
Thanks for all the replies!
For some reason it just seems complicated, but after all your comments, I'm on it...
Glennis, tell me about that pressure fried chicken... how is it done?
Thanks for all the replies!
The chicken is battered...
the way Grandma used to do it...
This pressure cooker is a little specialized, in that it can pressure fry and pressure can foods. We put in 2 inches of vegetable oil (peanut is recommended because of the heat) and bring it to 375º, add the about 2 pounds of battered chicken, cut in serving size pieces. Cook until it browns slightly (45-60 seconds) and you've had a chance to make sure all the pieces are separated. Put the lid on and put the pressure device on and cook for (get this) 6 minutes. Remove from heat, release the pressure and open the cooker. Remove chicken and serve. It doesn't have to be cooked at all before it goes in.
the way Grandma used to do it...
This pressure cooker is a little specialized, in that it can pressure fry and pressure can foods. We put in 2 inches of vegetable oil (peanut is recommended because of the heat) and bring it to 375º, add the about 2 pounds of battered chicken, cut in serving size pieces. Cook until it browns slightly (45-60 seconds) and you've had a chance to make sure all the pieces are separated. Put the lid on and put the pressure device on and cook for (get this) 6 minutes. Remove from heat, release the pressure and open the cooker. Remove chicken and serve. It doesn't have to be cooked at all before it goes in.