Posted on 05/31/2010 6:46:20 AM PDT by 2aberro
I'm a single guy that does almost all my own cooking. Mostly beans, soups, and chicken.
These pressure cookers, (at sea level) speed up the cooking times dramatically!. Also, for reheating leftovers, its great!
Last night, I found a store bought rotisserie chicken that was half eaten and 6 days old in the frig, most would throw it out. Not me! Pop it in the pressure cooker, add a little water, can of Mushroom soup, bring up to pressure (15psi) for 5 mins, damn it was good!
Pressure canning just superheats the water. It makes for a steril jar and a a better chance at a good seal
One of the nastiest dishes served in my home was ham and lima beans. Ham and Mother*****s
Some how Dad acquired a taste for it in the army and we were blighted every week with its presence.
BLechh!
Well, there was that one about making sure you soaked the raisins in good Irish whiskey to plump 'em before they landed in the soda bread. ;)
You wouldn't like it today ... good grief, it is muggy. Been in the garden this morning and I'm in soaking up some air conditioning so that I can go back out there and die.
(Sing-song, paraphrasing Elaine to the old man boyfriend)
Lima beans, lima beans
I HATE lima beans!
My mom served that frozen veg-medley of corn, carrots and lima beans constantly, at least you got some ham with yours! (Why do they do this to us??)
Lard FTW!
I used to pick the ham out but then they would make me eat the lima beans when the ham was all gone!
Nasty gritty &*$#@&$!
manteca
Probably my favorite pressure cooker recipe is simple beef stew.
With the lid open, brown the beef chunks in olive oil. Then pour in a can or two of beef broth, and pressure cook 30 minutes for fresh and tender beef, or 35 minutes for older and tougher cuts.
While that’s going on, thick cut white or red potatoes, a couple of carrots and celery stalks, a turnip if you like turnips, a couple of cloves of crushed garlic, a large white, yellow or pearl onion, mushrooms if you like, diced canned tomatoes if you like, other fresh or frozen vegetables if you like. You can also add a cup of red wine. Add them to the pressure cooked meat and pressure cook another 8-10 minutes. Stir and serve.
However, if you want to add rice, barley or lentils, cook separately, as their foam can clog the pressure cooker. Use instead of potatoes.
There is no need to add any beef stew flavor mix, as that can make the stew too strongly flavored. But making beef or mushroom gravy separately, to pour over the served stew, adds a good look.
On the side, home baked cornbread or other bread like biscuits or crescent rolls with butter is a nice complement.
The great part about this is that you can make all kinds of variations to the beef stew, from using different spices that you’ve never used before, to major changes to the recipe, like making Beef Bourguignon.
The browning then pressure cooking technique for the chunk beef can also be used for Hungarian goulash, beef Stroganoff, chunk beef chili, filling for beef pot pie, and many other beef recipes.
I like most thing for what they are, but I cant abide lima beans
Those are all very nice classic recipes
OK then I want a broster. LOL
ping for later
I often use the braising technique on bambi.
If I had a pressure cooker I would use it to the same effect.
Tuff game meat comes out deliciously tender when braised and wine added for stock
Thanks. The next question is, do the spores need to be tricked into opening? What about allowing to cool while covered, then bringing to pressure again?
My wife and I have several, and we use them for all sorts of things. Canning, Corned Beef Brisket Boiled Dinner, even rendering leftover chicken into a good, stout chickenstock. You can fit two entire turkey carcasses from Thanksgiving into the large one.
I found this ~ http://www.amazon.com/Miss-Vickies-Pressure-Cooker-Recipes/dp/0764597264/ref=sr_1_27?ie=UTF8&s=books&qid=1275324284&sr=8-27
I would swear that I’ve seen pressure cooker cook books in places like Barnes & Noble also.
The secret to Krispy Kremes is to chill them in the refrigerator. Changes the texture. If you don’t like them chilled, then you probably really don’t like them.
Same is true for those madeleines they sell at Starbucks. Chill them.
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