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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The link ('overview') that you posted Dave is a wealth of useful information. I am copying a great deal of it for future reference.
Pressure cooker STEAMED RICE: all the options:LINK.
Why? Tonight's PC exercise -- Texas rice and beef (with olives).
Here's a good over view -- LINK-- of what pressure cooking can do.
Here's an introduction to Silampos. Mine doesn't offer the colored lock pop up but the design is the same otherwise.
Very smart design. Very simple. The logic and physics is easy to understand.One rule of thumb: approx one cup of fluid to cook in and don't load your ingredients to the top.Never burnt anything. Never got festery and spluttering. Around $120-150 online. Best money i ever spent on a kitchen tool.
Sweet lordie... I made french onion soup. Really good. I'll share the recipe - I adapted it from the Maggie Beer one in the womans weekly mag.
The Scanpan wok that I bought many years ago has repaid its purchase many times over. Some kind of ceramic coating is non-stick and non-rust. It's a wildly expensive brand but I have found their products to be top quality.
My wok rusts up for obvious lack of oily attention so I've started stir frying in my pressure cooker pot because the steal is of such good quality and the bottom has a slight convex edge along the circumference.
Last night: stir fried broccoli.
This is my wonderful stove top Silampos.
It was my wife who started using the PC for everything and I'm catching up.
Stir fry without lid, of course -- works a treat.
Tonight we're having lamb pot roast in the PC (with potatoes)...and three nights ago I did fried rice in the PC. Precooked the rice in my fav high pot via steaming, of course, but the rest was prepped and combined in the PC.
Yesterday I cooked three whole small chickens in the PC with a little water -- 2 cups -- for the family dog pack.
I've a very 'manual' cook and tend to improvise by taste and such so I work with simple set ups without the 'AUTO' options. My kitchen hand is a kitchen timer.
I have a few timers -- so that I can carry one to the 'other room' -- or outside into the garden -- away from the kitchen such that i have two on my computer desktop.
That's how we roll in maison d'ave.
I also like to combine the pressure cooker with other techniques. I'm finding it is a simple but thought out process. Boil potatoes and pumpkin for 5 minutes for the mash side. Use the liquid stock from that to make over a kilo of ribs, cooked to fall off the bone perfection in 17 minutes. Add homemade BBQ sauce. Grill for 10 minutes to caramelise the sauce. Now that's living!
Here's a PC tip.
Many dishes rely on a thickener early in the cooking process. Roux for example.
With pressure cookering I prefer to add the thickener towards the end for quick adjustable thickness, and I use Potato Starch.
If your cooking stock is 'thick' throughout the cooking, the process may be sabotaged.
I could go on about my potato starch thing...but you can sample packets of it from Chinese or Korean grocers.
There are 'issues' with PC: price - stove top vs electric - how much gadgetry you want in the setup - the supplier you plan to buy the PC from.
Online is good -- indeed preferable --because there is a much bigger range.
I'm sure they'll perform with similar efficiencies.
I like 'manual cooking'. I don't now use a rice cooker. It's an organic' thing. But the top PC models offer different psi options.
They surely are a legume cooking essential but really, if you want to suppress most of the phyric acid, you should still presoak your dry beans.
Either way each legume species will cook differently so that's worth taking on board. There are many charts on line you can use as a guideline.(Although some are a bit dubious I find)
But my pressure cooker and i have a partnership and what works, works.
You can still add ingredients at different times -- for instance I add canned beans toward the end of the steam up and steam up again.
Curries, tagines, gumbos, soups, stews, soups, pulled pork, wonderful lamb shanks...half an hour or so.
Compared to a slow cooker -- if you don't like what you get, you cook it some more and add ingredients. Can't do that with the slow cooker in a hurry.
Hoping that the dish can sort its taste out itself is not my style.
Slow cooker recipes are aasily adjusted to the pressure cooker by, usually, increasing the moisture content.
Just don't go cowboy and attempt 'southern fried chicken' ...stick with water (stocks, tomatoes,etc) .( OR Kaboom!!!)
As for the taste -- slow cooker vs pressure cooker -- I'm taken with the way the PC can quickly blend flavours. For me it is the king of the stovetop.
The literature also raises the issue of PC size and storage. We do great with 6 litre volume and my Silampos is a squat little darling that tucks away easily on a shelf. No handle!
A glistening object d'art.
Since easy evaporation isn't the pressure cooker's style -- do the sums. You'll be cooking maybe just over 5 litres of tucker if you volume up to safety level. You can get smaller setups (eg: 4 litres), but I don't see the gains as it still is the same hot chamber and maybe friends will drop over.
More voluminous ones? Suit yourself. Are you running a soup kitchen? Is the fam large in number. And the bigger the cooker, the heavier and more cumbersome it will be.
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