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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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.
I think we are going to have to book you for a chinese cooking class Janet.
On the subject of soup, just thought I'd share a photo of my Chinese hairy melon soup I made 2weeks ago.
I made my own chicken stock and filled each melon half with other goodies to 3/4 way up , then steamed for one hour. We drank the soup and ate the melon afterwards. I left the melon to grow on the vine to the size of the bowl's interior. This is a popular Chinese delicacy but homegrown honestly has superior taste.
The trick is to scrap the skin with a knife and not to peel the hairy melon with a peeler. The green part is the tastiest and the most nutritous.
The weather has gone crazy, I was still harvesting hairy melons last week. ie. almost winter.
Looks good Dave.
At 12 minutes, the pressure cooker also makes the quickest pumpkin soup ever.
I wrote recently about the delights of tomatilloes -- husk tomatoes..
I then came a upon this delightful recipe that deploys them generously : Pressure Cooker Chile Verde.
How much chile is up to you but I used my Turkish Pepper Paste to very good effect.
if you don't have tomatillo on hand -- a likely occurrence -- use green tomatoes.
But in the PC: how easy is that?
I also use tomatilloes to 'dilute' tomatoes in a stew up.
Here's a shot of some of last year's tomatilloes so you know of what i speak:
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