Pressure cookers
Discussion
Tony Angelino said:
Thinking of investing in one of these for the winter - daft question here but assume when you do a full chicken and the like they dont come out crispy?
No, the idea is that the container is sealed. The water vapour has nowhere to go when the pot is heated, so the pressure inside the pot increases. The liquid then boils at a temperature above normal (100C for water) and what's in the pot cooks faster. It does mean that things are cooked in super heated water vapour, so crisp skin isn't on the agenda! You can always pop things under a grill (or blowtorch) later though!Got the 6L Pressure King Pro and have been messing with it. one big plus is it's very, very easy to clean.
Whole chicken came out moist and tender if a little 'slimey' and the lack of crispy skin is a negative. Start to finish about 35 mins.
Beef stew turned out really nice, needed a touch longer than the recipe but start to finish about 45 mins.
Going to try rice and a joint from frozen next.
Whole chicken came out moist and tender if a little 'slimey' and the lack of crispy skin is a negative. Start to finish about 35 mins.
Beef stew turned out really nice, needed a touch longer than the recipe but start to finish about 45 mins.
Going to try rice and a joint from frozen next.
Try a simple coconut fish curry:
swirl of oil in bottom of hot pan, and add some curry leaves and fry for approx. 1 min
add 2 sliced onions and sweat down until soft
Add 2 cloves of garlic (crushed) and tbsp. ginger and cook for 1 min
Add 1 tbsp. ground coriander, 2 tsp ground cumin, 1/2 tsp turmeric, 1 tsp chilly flakes, 1/2 tsp ground fenugreek and cook for 1 min (you'll smell the aromatics and know when its done)
Add 1 tin coconut milk and use it to deglaze bottom of pressure cooker, make sure nothing stuck yo bottom (makes cleaning easier)
Add 4 fillets of firm white fish (haddock/cod etc) cut into bit size chunks - I use frozen and defrost by running under cold water tap
Add 2 green chillies sliced
Add 2 handfuls of cherry tomatoes
Give everything a good stir making sure all the fish is covered in the coconut mix/concoction
Lid on pressure cooker - set to low pressure (9psi) and bring up to pressure, lower heat and cook for 3 mins, and then release pressure via valve
Lid off...… taste and season using either fish sauce or salt ( 2 tsps.) and add either lemon juice (half a lemon) or lime juice
nice n quick and rather tasty with out the need of premade sauces...…. not my recipe but a loose version of what was in a cookbook that came with my pressure cooker, and one of my simple faves.
swirl of oil in bottom of hot pan, and add some curry leaves and fry for approx. 1 min
add 2 sliced onions and sweat down until soft
Add 2 cloves of garlic (crushed) and tbsp. ginger and cook for 1 min
Add 1 tbsp. ground coriander, 2 tsp ground cumin, 1/2 tsp turmeric, 1 tsp chilly flakes, 1/2 tsp ground fenugreek and cook for 1 min (you'll smell the aromatics and know when its done)
Add 1 tin coconut milk and use it to deglaze bottom of pressure cooker, make sure nothing stuck yo bottom (makes cleaning easier)
Add 4 fillets of firm white fish (haddock/cod etc) cut into bit size chunks - I use frozen and defrost by running under cold water tap
Add 2 green chillies sliced
Add 2 handfuls of cherry tomatoes
Give everything a good stir making sure all the fish is covered in the coconut mix/concoction
Lid on pressure cooker - set to low pressure (9psi) and bring up to pressure, lower heat and cook for 3 mins, and then release pressure via valve
Lid off...… taste and season using either fish sauce or salt ( 2 tsps.) and add either lemon juice (half a lemon) or lime juice
nice n quick and rather tasty with out the need of premade sauces...…. not my recipe but a loose version of what was in a cookbook that came with my pressure cooker, and one of my simple faves.
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