| Author |
Message |
    
lah
Citizen
Username: Lah
Post Number: 371
Registered: 5-2001
| | Posted on Monday, October 10, 2005 - 5:16 pm: |     |
The crock pot thread got me thinking about pressure cooking. I am an avid crock pot fan and a friend recommended that I try pressure cooking. I have made a few things with it, but have not really used it the same way I use my crock pot. Are there any pressure cooker fans our there? Any advice on where to find good recipes? Other tips for getting me to use my pressure cooker more? |
lah
Citizen
Username: Lah
Post Number: 372
Registered: 5-2001
| | Posted on Thursday, October 13, 2005 - 10:27 pm: | |
[bump]
Can it be that there are no pressure cooking aficionados on this board?  |
Soulful Mr T
Citizen
Username: Howardt
Post Number: 959
Registered: 11-2004
| | Posted on Friday, October 14, 2005 - 7:56 am: | |
I cook under pressure all the time. Wouldn't recommend it.... too much stress. |
Wilkanoid
Citizen
Username: Cseleosida
Post Number: 501
Registered: 10-2002
| | Posted on Friday, October 14, 2005 - 9:44 am: | |
I think you can make really good stuff like Korean Beef Stew (Kalbi Chim?) with a pressure cooker. Unfortunately, I never invested in one because the thought of another piece of equipment in the kitchen send chills down my spine! |
juju's petals
Citizen
Username: Jujus_petals
Post Number: 177
Registered: 5-2003
| | Posted on Friday, October 14, 2005 - 12:43 pm: | |
My grandmother used her pressure cooker to make only one thing: chicken and dumplings. Not Southern dumpings that look like a flat noodle, the, uh, not Southern ones that are more like biscuits. It was the usual chicken friccasee receipe (see Joy of Cooking). In fact, if you have a Joy, there's may be some pressure cooker receipes in it. That' the only cookbook Nana ever used. |
Brett
Citizen
Username: Bmalibashksa
Post Number: 1968
Registered: 7-2003
| | Posted on Friday, October 14, 2005 - 1:26 pm: | |
Fried Chicken. Awsome
http://www.fabulousfoods.com/recipes/main/poultry/chix/presscookfriedchix.html |
mantram
Citizen
Username: Mantram
Post Number: 168
Registered: 8-2003
| | Posted on Friday, October 14, 2005 - 1:52 pm: | |
Since I do a lot of Indian cooking, I can't survive without a pressure cooker. I use it to make dal (lentils) of various kinds, but also occassionally for lamb. This site http://www.cdkitchen.com/recipes/cat/152/0.shtml
has some pressure cooker recipes, and the Lamb Rogan Josh sounds delicious! |
Robert Little
Citizen
Username: Boblittle
Post Number: 193
Registered: 4-2003
| | Posted on Friday, October 14, 2005 - 3:08 pm: | |
It's the best thing for safe canning. |
brusin2
Citizen
Username: Brusin2
Post Number: 38
Registered: 6-2003
| | Posted on Friday, October 14, 2005 - 3:11 pm: | |
Check out books by Lorna Sass -- excellent ideas and time schedules. I use mine for anything i might use a crockpot for -- just in 1/16 of the time. Beef stew, chili, pot roast, etc. and no bother risotto in 7 monutes |
Innisowen
Citizen
Username: Innisowen
Post Number: 968
Registered: 3-2004
| | Posted on Saturday, October 15, 2005 - 5:51 am: | |
We could use your pressure cooker in my business--- employees are getting awfully relaxed of late. |
lah
Citizen
Username: Lah
Post Number: 373
Registered: 5-2001
| | Posted on Saturday, October 15, 2005 - 9:40 am: | |
Thanks for all the suggestions. I've tried the easiest first (cdkitchen.com) and will investigate the others. Keep the suggestions (and the jokes) coming.... |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 381
Registered: 5-2001
| | Posted on Saturday, October 15, 2005 - 6:01 pm: | |
Brusin2:
Would you be kind and post your pressure cooker risotto recipe?
I really need the kind of step-by-step you'd offer to someone you wouldn't feel too sure about...;-D Please spoon feed us the exact way you do it, if you have time.
Mantram: the same request for indian yumminess in a pressure cooker--maybe your dal method and another thing you love?
Many thanks and eat well, all.
David |
Robert Little
Citizen
Username: Boblittle
Post Number: 197
Registered: 4-2003
| | Posted on Saturday, October 15, 2005 - 8:59 pm: | |
The increased pressure allows faster cooking via Boyle's Law (the more pressure on a gas, the more often they bump into each other and the sides of the cooker, the higher the temperature--P1V1=P2V2, pV=constant). You've raised the temperature of boiling to 250 degrees so you cook about a third faster.
But you only reduce the "fire time." Prep time is the bulk of cooking time and requires all of your efforts. So what's the point? The time you save is minimal considering you have to adapt recipes. Besides, most foods don't take well to being heated to 250, and you've lost control over when you add ingredients and manipulating the ingredients. And you end up with au jus on your ceiling. |
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