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Frugal soup OR playing with a new pressure cooker

I recently bought a second hand pressure cooker quite cheaply. I played around today making a frugal soup and learning how to use the cooker. It turned out g...

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Comment by Andrew Cumberland on July 4, 2017 at 12:21

It works a treat Elaine.  Dave put some info up about cooking for 4 minutes and then letting it steam release for 20. The Womans Weekly book did it on high for 13 minutes and then quick release and stir.  The rice had toasted almond slivers, lemon rind and greens from the yard.  

Comment by Elaine de Saxe on July 4, 2017 at 2:21

How did you cook the long-grain rice? I've found the absorption method is good but have never tried cooking rice in the electric pc.

Comment by Andrew Cumberland on July 4, 2017 at 0:43

Here is Chicken Cacciatore:

and Raan with Rice Pilaf:

The Womans' Weekly Pressure Cooker book is proving to be a hit over here. 

Comment by Andrew Cumberland on July 4, 2017 at 0:27

I gotta share some more pressure cooker porn.   Butter chicken from the Woman's Weekly Pressure Cooker recipe book.  

Comment by Andrew Cumberland on June 29, 2017 at 21:57

Part one of this clip is the easiest pumpkin soup ever made - in the pressure cooker of course!

Pumpkin soup

Comment by Dave Riley on June 11, 2017 at 20:48

At the moment I'm cooking outback on the veranda because our kitchen is being renovated. So I cook on a BBQ and a $30 camp stove.

A few menu challenges on offer but I reckon a wok is not much without the heat underneath and my gas fired camp stove offers that.

(Only just bought it because of the kitchen changes).

Indoors, woking isn't very exciting at all on my electric. Not really stir frying.

Tragic really.

Maybe I'm blaming my tools but if you are stir fry noodles prone you do need to go real hot underneath, right.?

Comment by Janet Fong on June 11, 2017 at 19:58
I'd like to write a note about the Chinese wok I use at home, the same type my mother uses and probably her mother too. It's an unassuming iron wok I bought from Chinatown 20 years ago for about $20. As long as I dry it over fire after cleaning, it doesn't stick and it doesn't rust. It's light enough for tossing food ( not that I would do it). I've used Tefal, Fissler, stainless steel, Teflon coated, Ceramicontrol, Jamie Oliver, I invariably come back to my favourite Chinese wok to do stir fries.
Last year my mum had to retire her wok cause she scrapped a hole through her wok after 60 years of service.
Comment by Dave Riley on June 11, 2017 at 18:06

I use the pressure cooker several times each week. That and two different sized fry pans, a steep walled pot that takes a steamer top and a baking thingy I use in the oven.

I'm having a throw out of a lot of hardware very soon as I'm in this sort of essentials mode.

The tool you know is the tool you can trust...

Of course we're very much into stewing -- like in tagine type food -- but I'm finding I can PC and then add the veg to suit texture and times.

Since it is Ramadan , consider a classic Ramadan soup that begs pressure cooking: HARIRA.

Here's the DIY:

Now there are a few really great soups in the world (says I)  -- Vietnamese Pho, Italian minestrone, most Chinese noodle soups,Japanese Dashi based soups with noodles cooked just right...and Harira.

Oversight: classic Chinese West Lake Soup.

Comment by CHERYL SLAPP on June 11, 2017 at 17:52

Janet if you ever feel like cooking elsewhere my kitchen is always available, you can almost walk to my place.

Comment by Andrew Cumberland on June 11, 2017 at 17:44

Tonight I am doing 30 minute pea and ham in the pressure cooker.  The meat should fall off the bones (hock) and I don't need to pre-plan and soak the split peas. 

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