On Mon, 28 Mar 2005 11:43:36 -0500, Serendipity <[email hidden]>
Quoted message said:
Quoted message said:
I've been using a pressure cooker on a regular basis for years. My now wife says she decided to keep me when I showed up at her apartment with a present of a pressure cooker and taught her how to use it.
Apart from the large soups and stews in half an hour, it is a real boon for the little things as well.
Give baking potatoes 10 minutes in the pressure cooker and 10 minutes in the oven to crispen the outside a bit and they're done, otherwise it's an hour in the oven.
I'm curious about this way of cooking potatoes. Are the potatoes on a rack in the pressure cooker? How do they compare with potatoes baked in the oven? TIA
it's amazing how easy it is to cook potatoes in the microwave oven...
On Thu 31 Mar 2005 02:32:34a, Bill wrote in rec.food.cooking:
Quoted message said:
On Mon, 28 Mar 2005 11:43:36 -0500, Serendipity <[email hidden]>
Quoted message said:
Quoted message said:
I've been using a pressure cooker on a regular basis for years. My now wife says she decided to keep me when I showed up at her apartment with a present of a pressure cooker and taught her how to use it.
Apart from the large soups and stews in half an hour, it is a real boon for the little things as well.
Give baking potatoes 10 minutes in the pressure cooker and 10 minutes in the oven to crispen the outside a bit and they're done, otherwise it's an hour in the oven.
I'm curious about this way of cooking potatoes. Are the potatoes on a rack in the pressure cooker? How do they compare with potatoes baked in the oven? TIA
it's amazing how easy it is to cook potatoes in the microwave oven...
Bill
"Cooked" potatoes, yes, but hardly a resemblance to a "baked" potato. The same goes for potatoes cooked in a pressure cooker. No amount of "crisping" a potato cooked in either m/w or p/c equates to the taste and texture of a truly baked potato.
-- Wayne Boatwright ____________________________________________
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
On Thu 31 Mar 2005 02:32:34a, Bill wrote in rec.food.cooking:
Quoted message said:
On Mon, 28 Mar 2005 11:43:36 -0500, Serendipity <[email hidden]>
Quoted message said:
> I've been using a pressure cooker on a regular basis for years. My > now wife says she decided to keep me when I showed up at her apartment > with a present of a pressure cooker and taught her how to use it. > > Apart from the large soups and stews in half an hour, it is a real > boon for the little things as well. > > Give baking potatoes 10 minutes in the pressure cooker and 10 minutes > in the oven to crispen the outside a bit and they're done, otherwise > it's an hour in the oven.
I'm curious about this way of cooking potatoes. Are the potatoes on a rack in the pressure cooker? How do they compare with potatoes baked in the oven? TIA
it's amazing how easy it is to cook potatoes in the microwave oven...
Bill
"Cooked" potatoes, yes, but hardly a resemblance to a "baked" potato. The same goes for potatoes cooked in a pressure cooker. No amount of "crisping" a potato cooked in either m/w or p/c equates to the taste and texture of a truly baked potato.
My opinion exactly. Some things just aren't worth the time saved.
I just bought a pressure cooker and tried out my first pressure cooked food last night. It was a pleasure to use and the braised short rib came out very nicely in an amazingly short time . I used a recipe found in Lorna Sass cook book. Does anyone in this forum use a pressure cooker in their daily cooking? Want to share any good recipes? The cooker that I bought is a 12L Kuhn Rikon Hotel cooker. My original intention was to get a big size to make beef and chicken stock. I am so please with this cooker and I will try out their 5L flypan very soon.
-Mikey
I'll bet that sucker set you back as much as three good Spanish Fagor or Magafesa or Indian made Hawkins cookers would have. Kuhn-Rikons are very nice but the profit margin on them is enormous. The Lorna Sass books are a very good place to start for good pressure cooker recipes. There's an awful lot that a little Googling will turn up, too.
Love my Fagor. It's an almost daily tool in my kitchen.
I just bought a pressure cooker and tried out my first pressure
cooked
Quoted message said:
food last night. It was a pleasure to use and the braised short rib came out very nicely in an amazingly short time . I used a recipe
found
Quoted message said:
in Lorna Sass cook book.
snip
Quoted message said:
-Mikey
Because of this thread I requested 3 Lorna Sass PC cookbooks from the library. The most recent one just arrived and I just don't see that it's an improvement over the other two. I prefer the oldest one actually but they're all worthwhile. The newest one does give a recipe for lamb shanks with white beans. It also gives multiple variations for each main recipe (she calls them transformations). She has simplified techniques, as well - she no longer thinks it's worth it to brown meats in most cases, although she has you brown the top of a whole chicken before cooking it in a sauce of balsamic vinegar, tomato paste, stock, and dried figs. Okay, so the latest book has some great recipes!
I made chicken legs with escarole, olives and raisins in a spicy tomato sauce a couple of weeks ago for my MIL (From either the 1989 or the 99 book) and she was very impressed. The flavors were excellent.
Am cooking some brown rice right now - Sass has you cook rice in lots of water and then drain. Her risotto recipes are tempting - and I must say the latest of her books gives the most range of risotto recipes.
