PrintI was gifted new pressure cooker: need recipes and cookbook titles
so far i have made only pot roast in this Bravetti 6 quart. it turned out great.
so very easy, push one button to start and one button to let steam out. nothing like mom used when we were little and had to be run out of the house in fear that it would blow up. this thing is great, everyone should have one because of the speed in preparing a meal. no i don't work for the company, just a stay at home mom
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5 Comments:
Spend some time looking around here:
http://missvickie.com/
It's got everything you can ever imagine related to pressure cooking.
At the very least, bookmark this page:
http://missvickie.com/howto/times/time.html
I'm a cookbook junkie and seriously considered buying a special book but ultimately was convinced that, armed with the abundance of info on that website, a special book was unnecessary. Since then, I've just adapted recipes from regular books--or improvised--and had a lot of success.
renzata at 12:49PM on 02/20/08
Pressure cookers are great. Look for Cooking Under Pressure by Lorna J.
Sass, it's full of good recipes and technique. Enjoy! Delicious food done with ease.
ride&cook at 1:36PM on 02/20/08
Can I ride your coat tails and ask for recommendations on a pressure cooker brand? I don't own one but have found recently on several occasions that I could have used one. I already own so much #&@^@ cooking equipment that I really have to justify every purchase these days.
Frankly, I have visions of the old pressure-cooker-blowing-up-scenario in my head and they scare me. (But I'll use an 80 Quart Hobart on full throttle...Go figure...)
chiff0nade at 1:45PM on 02/20/08
I've never used one but there's a post on the Washington Post's food blog, A Mighty Appetite, regarding beans.
http://blog.washingtonpost.com/mighty-appetite/2008/02/fourteen_things_you_should_kno.html?nav=rss_blog
Many of the posters recommend using a pressure cooker as a fail safe way to cook beans from scratch.
Otabenga at 3:29PM on 02/20/08
Congrats on the new cooker. I never thought I'd need one until I moved to high altitude. Now, even though it's not always the first thing I turn to, I wouldn't want to have to do without it.
The sorts of things you don't want to cook in a pressure cooker are things that require precise timing, or that can easily be overcooked. Because once that lid goes on and the pressure is up, it's going to be a while before you can get the lid off again. So you can't poke and prod and see if things are done. And a few minutes extra in a pressure cooker is a lot more minutes in conventional cooking.
The thing that I had the hardest time coming to grips with was that I couldn't taste and season as I went along. It all goes into the cooker, and it's a done deal until the pressure is off.
Also, you've got to get to know your pressure cooker as far as timing. It can take a while to get the food up to pressure, and it takes a while to get it back down again, so you have to figure out how that works as far as cooking time.
The best things for pressure cooking seem to be the same things that you might cook in a crockpot. Stews, soups, soup stocks, tough roasts...and the pressure cooker is really good for corned beef. It seems to get much more tender, and it seems to not shrink as much, but I may be imagining that.
It's not so convenient if you're planning on cooking something where different ingredients have different cooking times. You're better off cutting things into sizes so that the timing is the same, or maybe do the cooking with just one pause for adding shorter-cooking items.
Recipes aren't as much of a big deal as figuring out cooking times. I got a booklet with my cooker, and I use that a lot more to check on cooking times than I use the actual recipes.
I also tend to check on things a little earlier than suggested, unless it's something I've made before. You can always clamp the lid back on, or even finish up cooking without pressure if you need to. I've never overcooked any kind of meat, but I seem to recall some potatoes the just about disintegrated.
dbcurrie at 5:18PM on 02/24/08