Brisbane Local Food
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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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.
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.
Here is Chicken Cacciatore:
and Raan with Rice Pilaf:
The Womans' Weekly Pressure Cooker book is proving to be a hit over here.
I gotta share some more pressure cooker porn. Butter chicken from the Woman's Weekly Pressure Cooker recipe book.
Part one of this clip is the easiest pumpkin soup ever made - in the pressure cooker of course!
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.
Maybe I'm blaming my tools but if you are stir fry noodles prone you do need to go real hot underneath, right.?
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: http://ilovesoup.net/harira/
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.
Janet if you ever feel like cooking elsewhere my kitchen is always available, you can almost walk to my place.
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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