I got a pressure cooker! Hit me with your tastiest recipes y'all!
November 27, 2011 12:45 AM Subscribe
I got a pressure cooker! Hit me with your tastiest recipes y'all!
Indian recipes from Hawkins Pressure Cooker
From Prestige UK
I have used from both. My favourite/default is for lamb keema - for half kilo (1 lb of ground mince)
In pressure cooker, put a tablespoon or two of oil on medium heat
add, few of each
cloves,
bits of whole cinnamon stick
large cardamom, crushed
bay leaves, a few, dried (like found in indian stores)
then add,
2 medium chopped red onions
3 or 4 garlic cloves, peeled and crushed
stir till onion is light pink
add mince, salt, turmeric (a flat teaspoon), chilli powder, a tomato halved, quartered and about a dl of water or even less
close lid and cook for one whistle
shut off heat (if on electric, remove from hot burner to cold burner)
When pressure has gone down enough to allow lid to open unaided, stir everything, check to see the liquidity you want, put heat back on lowish and add,
dark soya sauce (for colour)
a tablespoon or so of garam masala (will also darken and spice it)
taste and cook through till you reach desired consistency.
Enjoy wiht rice or naan
freeze in single portions for weeks on end
make shepherds pie (you can also add corn kernels or peas and carrots mix etc)
mix into pasta as "meat sauce" base
posted by infini at 1:31 AM on November 27, 2011 [1 favorite]
From Prestige UK
I have used from both. My favourite/default is for lamb keema - for half kilo (1 lb of ground mince)
In pressure cooker, put a tablespoon or two of oil on medium heat
add, few of each
cloves,
bits of whole cinnamon stick
large cardamom, crushed
bay leaves, a few, dried (like found in indian stores)
then add,
2 medium chopped red onions
3 or 4 garlic cloves, peeled and crushed
stir till onion is light pink
add mince, salt, turmeric (a flat teaspoon), chilli powder, a tomato halved, quartered and about a dl of water or even less
close lid and cook for one whistle
shut off heat (if on electric, remove from hot burner to cold burner)
When pressure has gone down enough to allow lid to open unaided, stir everything, check to see the liquidity you want, put heat back on lowish and add,
dark soya sauce (for colour)
a tablespoon or so of garam masala (will also darken and spice it)
taste and cook through till you reach desired consistency.
Enjoy wiht rice or naan
freeze in single portions for weeks on end
make shepherds pie (you can also add corn kernels or peas and carrots mix etc)
mix into pasta as "meat sauce" base
posted by infini at 1:31 AM on November 27, 2011 [1 favorite]
Another favourite and easy to adapt to most anything soup recipe from my cousin
Broccoli - around 3 heads, cut into large quarters
an onion
a potato
some salt and water (add more later)
chicken stock cubes
pressure cook for two whistles
leave to cool then open and see consistency
use egg beater to turn everything into creamy paste, add water as desired for soup's thickness
add parmesan if you like and pepper etc to taste
posted by infini at 1:34 AM on November 27, 2011
Broccoli - around 3 heads, cut into large quarters
an onion
a potato
some salt and water (add more later)
chicken stock cubes
pressure cook for two whistles
leave to cool then open and see consistency
use egg beater to turn everything into creamy paste, add water as desired for soup's thickness
add parmesan if you like and pepper etc to taste
posted by infini at 1:34 AM on November 27, 2011
much like you can make killer risotto in a pressure cooker (in a quarter the time and with no long steering requirement) you can also do killer no-stir polenta.
See here
posted by jannw at 3:41 AM on November 27, 2011
See here
posted by jannw at 3:41 AM on November 27, 2011
Some recipes reference cooking times in whistles. The second paragraph in this link may shed some light on how whistles convert into minutes.
posted by SillyShepherd at 4:42 AM on November 27, 2011 [4 favorites]
posted by SillyShepherd at 4:42 AM on November 27, 2011 [4 favorites]
Here's a recipe for pressure cooker stock -- you can really cut down on a lot of cooking time and keep in more of the aromatic flavors with this method.
posted by peacheater at 5:14 AM on November 27, 2011
posted by peacheater at 5:14 AM on November 27, 2011
SillyShepherd's valuable, amusing and insightful link reminds me to clarify (since I don't see it in the comments of that post) that once a whistle blows, you lift it up with a knife or wooden spoon (staying carefully out of reach and doing it against the wall) to release the pressure and then continue cooking till it blows again. You should also play around with lower heats (longer cooking times until the whistle) and higher heats with different foods (medium high for two corn on the cob and done in a few mins for eg)
posted by infini at 5:17 AM on November 27, 2011
posted by infini at 5:17 AM on November 27, 2011
I love chicken adobo in the pressure cooker. I skip the marinating and just let it pressure cook for 20 minutes. It's such a simple recipe to begin with, and the pressure cooker cuts down the cooking time to the amount of time it takes to steam rice to go with it.
posted by drlith at 5:36 AM on November 27, 2011
posted by drlith at 5:36 AM on November 27, 2011
I am always making Alton Brown's pressure cooker chili. I love it.
posted by TheOtherSide at 6:40 AM on November 27, 2011
posted by TheOtherSide at 6:40 AM on November 27, 2011
Sort & soak 2 cups of pinto beans for a couple hours.
Put in pressure cooker along with enough broth to cover beans, and about 1/2" more on top. Add 1 tablespoon oil.
Cook for about 30 minutes, and let cool naturally. If you want refried-type beans, cook for 40 to 45 minutes.
Depending on the size of your pressure cooker (mine is a 6qt), put a whole chicken (3 to 4 lbs) in the pressure cooker, with giblets removed. Add about 1 to 2 cups of water, a little olive oil, a dash of white wine, rosemary, and a clove of garlic or two. Cook for about 45 minutes and let cool naturally. Use some of the liquid in the cooker to make gravy--yum!
posted by luckynerd at 8:49 AM on November 27, 2011
Put in pressure cooker along with enough broth to cover beans, and about 1/2" more on top. Add 1 tablespoon oil.
Cook for about 30 minutes, and let cool naturally. If you want refried-type beans, cook for 40 to 45 minutes.
Depending on the size of your pressure cooker (mine is a 6qt), put a whole chicken (3 to 4 lbs) in the pressure cooker, with giblets removed. Add about 1 to 2 cups of water, a little olive oil, a dash of white wine, rosemary, and a clove of garlic or two. Cook for about 45 minutes and let cool naturally. Use some of the liquid in the cooker to make gravy--yum!
posted by luckynerd at 8:49 AM on November 27, 2011
There's always mushrooms of all sorts. http://www.fungifun.org/English/Pftek
Not to mention canning of low acid foods.
posted by Dodecadermaldenticles at 9:11 AM on November 27, 2011
Not to mention canning of low acid foods.
posted by Dodecadermaldenticles at 9:11 AM on November 27, 2011
Make the caramelized carrot soup from Modernist Cuisine. Skip making the carotene butter and clarifying the carrot juice in a centrifuge. Just caramelize the carrots in the pressure cooker with butter, bring the carrot juice up to a simmer and skim the foam off the top, and throw it all in the blender with butter. It's the most amazing expression of carrot imaginable.
posted by slkinsey at 9:14 AM on November 27, 2011 [7 favorites]
posted by slkinsey at 9:14 AM on November 27, 2011 [7 favorites]
Lorna Sass has written several books on pressure cooking that are quite well regarded.
Pro-tip for cooking beans (I didn't really believe this until I tried it): Once you've cooked them fully or 3/4s, pour the water out and finish them off in clean water before you start your curry/whatever. The initial cook-off apparently contains a lot of - proteins? ammonias? I can't remember - that can cause the gas and intestinal distress some people get from beans. As I say, I was super-skeptical when I read this in a cookbook, but I gave it a crack and whilst it's not magic, it does reduce the gassiness by a noticeable amount.
posted by smoke at 1:45 PM on November 27, 2011 [1 favorite]
Pro-tip for cooking beans (I didn't really believe this until I tried it): Once you've cooked them fully or 3/4s, pour the water out and finish them off in clean water before you start your curry/whatever. The initial cook-off apparently contains a lot of - proteins? ammonias? I can't remember - that can cause the gas and intestinal distress some people get from beans. As I say, I was super-skeptical when I read this in a cookbook, but I gave it a crack and whilst it's not magic, it does reduce the gassiness by a noticeable amount.
posted by smoke at 1:45 PM on November 27, 2011 [1 favorite]
Chicken stock! I make this just about every Saturday. Take a whole chicken, busted it up, roast off the parts in the pot. Add some onions, carrot, celery, thyme, flat leaf parsley, black pepper corns and a bay leaf. Fill it with water up to the level of the solids in the pot. Snap on the lid, bring the pot up to pressure and back off the heat till you get a low whistle. Let it go for about 25 minutes and you will have one nice pot of stock to build soups, sauces and big flavor for dishes all week.
posted by bkeene12 at 8:15 PM on November 27, 2011 [1 favorite]
posted by bkeene12 at 8:15 PM on November 27, 2011 [1 favorite]
This thread is closed to new comments.
posted by scose at 12:55 AM on November 27, 2011 [7 favorites]