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View Diary: What’s For Dinner ? v8.20: The Pressure is On! (106 comments)

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  •  To be honest, I probably wouldn't (6+ / 0-)

    have tried a PC if I hadn't inherited the one from my mother. It cost maybe $75 when new back in the late 90s. The one I "want" is more than $200. Yes - they can be pricey.

    But now that I've tried it, I love it - time saved and flavors enhanced is a winning combination for me, especially if it gets me to cook more often during the week.

    Out with the gloomage - in with the plumage!

    by mikidee on Sat Dec 14, 2013 at 06:38:56 PM PST

    [ Parent ]

    •  So what recipes do you cook in the pc (3+ / 0-)
      Recommended by:
      mikidee, ninkasi23, RiveroftheWest

      and what kind of prep do you do? Do you just dump everything in or do you cook some things on the stove and combine them for the final recipe?

      My invisible imaginary friend is the "true" creator

      by Mr Robert on Sat Dec 14, 2013 at 07:26:15 PM PST

      [ Parent ]

      •  Mine is a stove-top PC. (2+ / 0-)
        Recommended by:
        Mr Robert, RiveroftheWest

        Some recipes I just dump everything in, but most of them have some initial browning or caramelizing, sometimes followed by deglazing, then adding everything back to the pot.

        For the tomato soup I made tonight I softened onions and carrots in butter, then added the rest of the ingredients to the pot, locked the cover on, brought it up to pressure and cooked it at high pressure for 5 minutes then moved it off the hot burner and let the pressure come down naturally. Once the pressure came down I opened it then used an immersion blender to puree everything.

        The basic stew recipe I use has me dredge the meat in flour/salt/pepper, brown it in batches in some oil, remove the meat, then deglaze the bottom of the pot with wine before adding the rest of the ingredients.

        I've seen some recipes that have you put meat under a broiler after it's been pressure cooked to put a crust on it. My broiler isn't very good so I doubt I'll try one of those recipes.

        IOW, the PC is a pot that cooks fast and at a higher temp, needing less liquid, and with far less evaporation. Flavors are really concentrated, in a lot less time than a slow cooker or on the stove top.

        Out with the gloomage - in with the plumage!

        by mikidee on Sat Dec 14, 2013 at 07:49:30 PM PST

        [ Parent ]

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