Do I need a pressure cooker.

oopsadaisydoddle

I so wish I hadn't come across this thread because now I want one.

Can i ask - when you say it takes for e.g. 6-8 mins to cook a curry, do you mean a HM one where you put yr own ingredients in? And soups and stews? Is that the same?

I am trying a mainly veggie diet and am wanting to take soups/stews to work for lunch and had wanted to try HM versions but was put off by the time and faff - this PC stuff sounds like it would eliminate that.

I have a SC but I think everything tastes the same in it. DH alerted me to this and I argued with him for a while but now I find myself agreeing with him.

kitschkitty

I love my pressure cooker too, I don't own a slow cooker as I can't see any advantage to it over my trusty pressure cooker. Mines a non stick one. You can buy the cheapest cuts of meat, cook them up and they'll be tender and tasty. I've cooked whole chickens in mine - I worried at first that it might taste bland, but as you use very little water it keeps all it's flavour and it makes the juiciest breast meat too. If when you make a roast chicken you don't normally eat the skin (we don't really) then a pressure cooked chicken tastes much better in comparison, as the skin is the only thing that I end up discarding, and you can still use herbs, stuff it with half a lemon etc as you would if you were roasting it.

kitschkitty

oopsadaisydoddle wrote: »

I so wish I hadn't come across this thread because now I want one.

Can i ask - when you say it takes for e.g. 6-8 mins to cook a curry, do you mean a HM one where you put yr own ingredients in? And soups and stews? Is that the same?

I am trying a mainly veggie diet and am wanting to take soups/stews to work for lunch and had wanted to try HM versions but was put off by the time and faff - this PC stuff sounds like it would eliminate that.

I have a SC but I think everything tastes the same in it. DH alerted me to this and I argued with him for a while but now I find myself agreeing with him.

Yup, chop up all your veg - you can even leave them in large pieces if you are going to blend the soup, you can add your herbs, stock cubes, seasoning etc to the cooking water then pressure cook, stir (blend if you want/need to) and eat!

Personally I prefer to use fried onions in the stuff I cook which adds a few minutes to my process, but it's personal choice you can just bung in raw onions.

Meat dishes take longer than veg, but still under half an hour. I need to get my book out to check the times, but there are other threads here with more recipes and accurate cooking times etc - sorry I'm a bit tired to look it all up.

Al1x

heavenleigh wrote: »

Will you lot stop it! I've never even considered buying a pressure cooker until i fell on this thread....Now i NEED one! not very money saving lol xx

haha me too.. sometime i wonder why i come on these forums, i just end up spending money!

kitschkitty

recipes etc thread https://forums.moneysavingexpert.com/discussion/4747

Jei70

I also use my PC more than the SC. In addition to the fast soups, stews and casseroles as already mentioned, it steams veggies in bare minutes - ideal for plain side dishes (although I toss them in a little butter) or for finishing under the grill like cauli/broccoli cheese.

Triker

moments_of_sanity wrote: »

Very cheeky but could you let me have the recipe for the Ragusa sauce please?

Hi yes, no problem.

Olive oil, Minced beef, red wine, two tins of tomatoes or passata, oregano, onion, garlic, pancetta or streaky bacon, or bacon of any kind. Teaspoon of sugar.

Measurements being, a slosh of oil, a pack of mince, leftover red wine a small glassful, if available. You can use white also. A pinch or oregano, 1 onion, 2 cloves of garlic, a couple of rashers of bacon.

All the above with an 'ish'!:D

I'm very technical....:rotfl:

Also carrot and celery if I have them in.

I fry the onions with the bacon in olive oil, also if using the celery and carrot, bung them in too.

Add beef, brown off, then add tomatoes, wine and herbs, hubby doesn't like basil so I use oregano. Add sugar. Stir and plonk pressure cooker lid on, bring to pressure and stabilise for 25 mins. Let pressure drop naturally, open, smell and enjoy.:D

I add salt and pepper after the cooking is done as the flavours have settled and merged so I can season it as we like it.

If I'm feeling like it I may slosh in some Lea and Perrins.

You can adapt it to your own taste, thats the beauty of it really.

Lilyplonk

Just a comment - I was brought up NOT to add salt during cooking with a Pressure Cooker. Not sure if that still stands with todays PC's, but I've stuck to what I was originally taught.

Always double-check with any manual that comes with whatever PC you decide to buy .

flashnazia

Al1x wrote: »

haha me too.. sometime i wonder why i come on these forums, i just end up spending money!

Ah but think of all the energy (gas, electric) you'll save!

ariba10

Lilyplonk wrote: »

Just a comment - I was brought up NOT to add salt during cooking with a Pressure Cooker. Not sure if that still stands with todays PC's, but I've stuck to what I was originally taught.

Always double-check with any manual that comes with whatever PC you decide to buy .

If what you are cooking is surrounded with the liquid, you will have the salt.

If the food is above the liquid (steamed) you will not taste the salt.

(If that makes sense)