PRESSURE COOKER 6 Dishes Tested by 2 Chefs
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Date: 2020-08-17
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Comments and reviews: 10
Joe
A question: did you start the timing from the time the cooker came to pressure, or from the time you started the cooking? The method is generally to start timing as soon as the pressure is reached.
Also previous comment of using slow release method (let cool down for 2 to 3min before opening) is spot on, especially for tough cuts of meat. It not only gives a little extra cooking time, but let's the meat rest and soak up the moisture, resulting in more tender and more flavorful cuts.
Finally, try this for risotto: Throw in frozen (yes frozen) seafood marinara on top of the rice just before closing the lid. Cook as per this video (I give it 9-10 min, but that is because my lovely wife likes smoother risotto) and just gently stir on release. Bingo. Seafood risotto in under 15min.
Ps. Pressure cokkers make brilliant stock. Always use homemade stock from left over roasts and bones with your pressure cooker. It's freaking magic for any other dish you add it to.
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A question: did you start the timing from the time the cooker came to pressure, or from the time you started the cooking? The method is generally to start timing as soon as the pressure is reached.
Also previous comment of using slow release method (let cool down for 2 to 3min before opening) is spot on, especially for tough cuts of meat. It not only gives a little extra cooking time, but let's the meat rest and soak up the moisture, resulting in more tender and more flavorful cuts.
Finally, try this for risotto: Throw in frozen (yes frozen) seafood marinara on top of the rice just before closing the lid. Cook as per this video (I give it 9-10 min, but that is because my lovely wife likes smoother risotto) and just gently stir on release. Bingo. Seafood risotto in under 15min.
Ps. Pressure cokkers make brilliant stock. Always use homemade stock from left over roasts and bones with your pressure cooker. It's freaking magic for any other dish you add it to.
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CatherineZ
My mom uses pressure cooker to boil beets and other root vegetables and, of course, meat when it needs to be boiled to the point of falling apart, for jellied meat (which a lot of Russians love, and a lot of Russians and others despise. I need to buy one for myself and a new one for my mom, but good pressure cookers agree expensive, and I don't know which to purchase.
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My mom uses pressure cooker to boil beets and other root vegetables and, of course, meat when it needs to be boiled to the point of falling apart, for jellied meat (which a lot of Russians love, and a lot of Russians and others despise. I need to buy one for myself and a new one for my mom, but good pressure cookers agree expensive, and I don't know which to purchase.
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mark
Any rice or pulse dish cooked from raw avoid any salt at all cost in the beginning ( you had salt in your stock with the risotto. The rice nor pulse will never cook properly. Season post cooking. With rice cooking in the steamer I add a little white vinegar to prevent frothing and sticky starch matter knackering your steamer mechanisms and seal.
Bon apertee
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Any rice or pulse dish cooked from raw avoid any salt at all cost in the beginning ( you had salt in your stock with the risotto. The rice nor pulse will never cook properly. Season post cooking. With rice cooking in the steamer I add a little white vinegar to prevent frothing and sticky starch matter knackering your steamer mechanisms and seal.
Bon apertee
reply
Khan
For Legumes you dont need 2 more minutes instead let pressure cooker cool naturally, you will get the results you are looking for. When doing legumes you seasoned it before pressure cooking this reduces the flavours of ingredients. Instead let pressure cooker cool naturally and prepare seasoning in parallel, then mix both you will find better flavours to enjoy.
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For Legumes you dont need 2 more minutes instead let pressure cooker cool naturally, you will get the results you are looking for. When doing legumes you seasoned it before pressure cooking this reduces the flavours of ingredients. Instead let pressure cooker cool naturally and prepare seasoning in parallel, then mix both you will find better flavours to enjoy.
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Richard
Personally, I don't like bones in my meat, nor do I like chewy meat - they both trigger my gag reflex (there's something inedible here - get it out.
Veal schnitzel - well-cooked and hammered - and ham/bacon, along with chicken breast? Tenderloin, I can eat, since they're not boney or chewy.
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Personally, I don't like bones in my meat, nor do I like chewy meat - they both trigger my gag reflex (there's something inedible here - get it out.
Veal schnitzel - well-cooked and hammered - and ham/bacon, along with chicken breast? Tenderloin, I can eat, since they're not boney or chewy.
reply
Ankhi
SORTEDfood it is amazing to realise that you don't know the basic cooking oven in all parts of Asia, the pressure cooker! we make everything in a cooker. Also, the main problem with your test is the fact that you do not know how to cook with a pressure cooker. You need an expert to train you.
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SORTEDfood it is amazing to realise that you don't know the basic cooking oven in all parts of Asia, the pressure cooker! we make everything in a cooker. Also, the main problem with your test is the fact that you do not know how to cook with a pressure cooker. You need an expert to train you.
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food
pressure cookers are a staple in many south asian households! my mum doesn't use hers anymore for some reason but it's great for goat meat or mutton or any kind of meat that typically needs more time to become tender, also great for things like lentils that need time to absorb liquid
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pressure cookers are a staple in many south asian households! my mum doesn't use hers anymore for some reason but it's great for goat meat or mutton or any kind of meat that typically needs more time to become tender, also great for things like lentils that need time to absorb liquid
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Arpana
As South Asians, we cook almost everything in a pressure cooker. Honestly, we cook 80% of our food in the pressure cooker. We don't immediately release all the pressure. We let it sit for a little while so it continues cooking in the residual heat.
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As South Asians, we cook almost everything in a pressure cooker. Honestly, we cook 80% of our food in the pressure cooker. We don't immediately release all the pressure. We let it sit for a little while so it continues cooking in the residual heat.
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Jon
Best thing to cook in a pressure cooker it pork ribs
Stand them on end around the edge on the trivet plate with a little stock and apple vinegar in the bottom for 30 minutes then glaze, quick sear on each side under the grill and serve
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Best thing to cook in a pressure cooker it pork ribs
Stand them on end around the edge on the trivet plate with a little stock and apple vinegar in the bottom for 30 minutes then glaze, quick sear on each side under the grill and serve
reply
Farah
logic with the cheesecake is that in some parts of the world, an oven is a rare find in the kitchen but the pressure cooker is an everyday thing. creme caramel, cake, chocolate fondant. all possible in a pressure cooker
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logic with the cheesecake is that in some parts of the world, an oven is a rare find in the kitchen but the pressure cooker is an everyday thing. creme caramel, cake, chocolate fondant. all possible in a pressure cooker
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