I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken.
I just went back into the kitchen. Now it smells very nice. The fragrances of garlic blended with the pepper and chile, and now the cooking chicken as well. If it tastes as good as it smells, I'll be a happy boy.
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken.
I just went back into the kitchen. Now it smells very nice. The fragrances of garlic blended with the pepper and chile, and now the cooking chicken as well. If it tastes as good as it smells, I'll be a happy boy.
Wow. That was really good. In the future I'd go a bit easier on the black pepper and little more chile flakes. The garlic was perfect. I reduced the leftover liquid, which ideally could have been thickened, and while the sauce was thickening, the breast (I cooked it skin side down in the pressure cooker) finished, skin side up under a broiler. I'd have thickened the (drippings?) with about a half t of corn starch*, but not during induction, and I don't have any vegetable gums.
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken.
I just went back into the kitchen. Now it smells very nice. The fragrances of garlic blended with the pepper and chile, and now the cooking chicken as well. If it tastes as good as it smells, I'll be a happy boy.
Wow. That was really good. In the future I'd go a bit easier on the black pepper and little more chile flakes. The garlic was perfect. I reduced the leftover liquid, which ideally could have been thickened, and while the sauce was thickening, the breast (I cooked it skin side down in the pressure cooker) finished, skin side up under a broiler. I'd have thickened the (drippings?) with about a half t of corn starch*, but not during induction, and I don't have any vegetable gums.
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. [snip]
The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process. And I think of chicken breast as a thing that cooks quickly. So I wouldn't have associated the two......how did it occur to you to take this approach? -aem
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. [snip]
The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process. And I think of chicken breast as a thing that cooks quickly. So I wouldn't have associated the two......how did it occur to you to take this approach? -aem
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. [snip]
The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process. And I think of chicken breast as a thing that cooks quickly. So I wouldn't have associated the two......how did it occur to you to take this approach?
I was hungry. The pressure cooker was clean, and right at eye level in the cabinet. I thought it would keep the breast moist, and it would be fast. All that was true. It only took about 7 or 8 minutes of cooking. Next time, I'll only pressure cook it for about 5 minutes, then put it under the broiler to make the skin nice. Here's a few pix. My batteries went dead after the 4th picture, so I didn't include reducing the remaining liquid and adding that to the plate.
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken. [snip]
The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process. And I think of chicken breast as a thing that cooks quickly. So I wouldn't have associated the two......how did it occur to you to take this approach?
I was hungry. The pressure cooker was clean, and right at eye level in the cabinet. I thought it would keep the breast moist, and it would be fast. All that was true. It only took about 7 or 8 minutes of cooking. Next time, I'll only pressure cook it for about 5 minutes, then put it under the broiler to make the skin nice. Here's a few pix. My batteries went dead after the 4th picture, so I didn't include reducing the remaining liquid and adding that to the plate.
On Fri, 09 Nov 2007 15:18:10 -0800, Bobo Bonobo® <[email hidden]>
Quoted message said:
On Nov 9, 5:07 pm, aem <[email hidden]> wrote:
Quoted message said:
Quoted message said:
The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process.
I thought it would keep the breast moist, and it
Quoted message said:
would be fast. All that was true. It only took about 7 or 8 minutes of cooking.
Ya know, you didn't really save much if any time with the pressure cooker. Chicken breasts don't take but about a minute or so longer to cook the regular way, especially if you want to keep them moist. At least this is my experience. And sometimes they take less time.
If you usually cook them longer, then you are overcooking them. At least this is my experience.
On Fri, 09 Nov 2007 15:18:10 -0800, Bobo Bonobo® <[email hidden]>
Quoted message said:
On Nov 9, 5:07 pm, aem <[email hidden]> wrote:
Quoted message said:
Quoted message said:
The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process.
I thought it would keep the breast moist, and it
Quoted message said:
would be fast. All that was true. It only took about 7 or 8 minutes of cooking.
Ya know, you didn't really save much if any time with the pressure cooker. Chicken breasts don't take but about a minute or so longer to cook the regular way, especially if you want to keep them moist. At least this is my experience. And sometimes they take less time.
If you usually cook them longer, then you are overcooking them. At least this is my experience.
On Fri, 09 Nov 2007 15:18:10 -0800, Bobo Bonobo® <[email hidden]>
Quoted message said:
aem said:
The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process.
I thought it would keep the breast moist, and it
Quoted message said:
would be fast. All that was true. It only took about 7 or 8 minutes of cooking.
Ya know, you didn't really save much if any time with the pressure cooker. Chicken breasts don't take but about a minute or so longer to cook the regular way, especially if you want to keep them moist. At least this is my experience. And sometimes they take less time.
If you usually cook them longer, then you are overcooking them. At least this is my experience.
These were not split, and were pretty large. I also figured that the higher heat would help infuse the seasonings, and the pressurized steam keep it moist. It was very slightly overdone.
On Fri, 09 Nov 2007 15:18:10 -0800, Bobo Bonobo® <[email hidden]>
Quoted message said:
aem said:
The flavors sound good, but I'm wondering why the pressure cooker? I think of a pressure cooker as a way to deal with dishes that need long cooking, where the pressurized heat speeds up the process.
I thought it would keep the breast moist, and it
Quoted message said:
would be fast. All that was true. It only took about 7 or 8 minutes of cooking.
Ya know, you didn't really save much if any time with the pressure cooker. Chicken breasts don't take but about a minute or so longer to cook the regular way, especially if you want to keep them moist. At least this is my experience. And sometimes they take less time.
If you usually cook them longer, then you are overcooking them. At least this is my experience.
These were not split, and were pretty large. I also figured that the higher heat would help infuse the seasonings, and the pressurized steam keep it moist. It was very slightly overdone.
2 CLOVES OF GARLICK AIN'T NEARY ANY GARLICK./.-? AND WILL BE LOST INA CHIKEN'./
FATTY
"Bobo Bonobo®" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken.
I just went back into the kitchen. Now it smells very nice. The fragrances of garlic blended with the pepper and chile, and now the cooking chicken as well. If it tastes as good as it smells, I'll be a happy boy.
2 CLOVES OF GARLICK AIN'T NEARY ANY GARLICK./.-? AND WILL BE LOST INA CHIKEN'./
FATTY
"Bobo Bonobo®" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I put a whole chicken breast in the pressure cooker with two cloves of pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile flakes, and a bit of water. It just seemed like a good idea. The apartment smells very strongly of garlic. I hope the flavor gets infused nicely into the chicken.
I just went back into the kitchen. Now it smells very nice. The fragrances of garlic blended with the pepper and chile, and now the cooking chicken as well. If it tastes as good as it smells, I'll be a happy boy.
On Fri, 09 Nov 2007 15:46:57 -0800, Bobo Bonobo® <[email hidden]>
Quoted message said:
On Nov 9, 5:38 pm, Christine Dabney <[email hidden]> wrote:
Quoted message said:
Quoted message said:
Ya know, you didn't really save much if any time with the pressure cooker. Chicken breasts don't take but about a minute or so longer to cook the regular way,
These were not split, and were pretty large. I also figured that the higher heat would help infuse the seasonings, and the pressurized steam keep it moist. It was very slightly overdone.
Quoted message said:
Even so, they don't take very long. The best way to keep them moist, is to not overcook them. Even if you cook them in pressurized steam, you can still overcook them and have them come out dry.
On Fri, 09 Nov 2007 15:46:57 -0800, Bobo Bonobo® <[email hidden]>
Quoted message said:
On Nov 9, 5:38 pm, Christine Dabney <[email hidden]> wrote:
Quoted message said:
Quoted message said:
Ya know, you didn't really save much if any time with the pressure cooker. Chicken breasts don't take but about a minute or so longer to cook the regular way,
These were not split, and were pretty large. I also figured that the higher heat would help infuse the seasonings, and the pressurized steam keep it moist. It was very slightly overdone.
Quoted message said:
Even so, they don't take very long. The best way to keep them moist, is to not overcook them. Even if you cook them in pressurized steam, you can still overcook them and have them come out dry.
On Fri, 09 Nov 2007 15:46:57 -0800, Bobo Bonobo® <[email hidden]>
Quoted message said:
Christine Dabney said:
Ya know, you didn't really save much if any time with the pressure cooker. Chicken breasts don't take but about a minute or so longer to cook the regular way,
These were not split, and were pretty large. I also figured that the higher heat would help infuse the seasonings, and the pressurized steam keep it moist. It was very slightly overdone.
Even so, they don't take very long. The best way to keep them moist, is to not overcook them. Even if you cook them in pressurized steam, you can still overcook them and have them come out dry.
Just my two centavos, or whatever.. 😉
Sure. Chicken breast is difficult because there's not a lot of wiggle room between underdone and overdone.
