Pressure cooker recipes / questions

Minniethemoocher

Just normal spag bol recipe - 1lb mince beef, tin of toms, tin of tomato puree, onion, garlic, celery, mushrooms, bit of carrot, 1/2 pint of stock from cube, good shake of oregano, splosh of Worcester sauce.

seraphina

My tomato pasta sauces such as spag bog taste far better in the PC than on the hob. Check how much liquid you are adding - no liquid is lost during PC so it's easy to add too much and dilute the flavours. I add the bare minimum as suggested in my PC manual and chuck any stock straight into the tomato mixture, and then cook for about 10mins on 15lbs pressure.

Maybe worth another bash? It really is worth persevering IMO!

eamon

I thought as much you have too much liquid. Leave out the 1/2pt stock (but use the stock cube). You have enough liquid in the tin toms, puree, mushrooms & celery. 12mins at high pressure should do it. Don't forget to drain as much of the fat as you can after you have browned the meat.

cooking-mama

This evening i made a simple stew with diced stewing steak...cooked to perfection in the kuhn rikon in 20mins(previously took 40mins in the prestige)
500gm diced lean steak...dusted in flour with salt n pepper,Then browned in the P.C.
1 beef oxo cube
diced onion
thickly sliced carrots
boiling water(didnt measure)
Cooked on high for 20mins..natural release for 10mins then manual steam release...result perfectly cooked beef stew.

Kezweazel

Hi everyone. I've been lurking for a while researching the Pressure Cookers and as I was fortunate enough to have been given some Lakeland vouchers I plumped for the Kuhn Rikon 5 ltr one. I've never used one before and frankly was quite scared of usung an old style one, and I've only used this one once (got it on Sunday) I have to say though it's fab. I have an allotment and am a slimming club member so I want to be able to do healthy stews and soups. I made a great big batch of veggie soup on Monday and it took me longer to cut the veg up than it did to cook it. Can't wait to try more. Forgive if this is in the wrong place, I'm still finding my way around Will be searching for recipes later.

Minniethemoocher

Thanks, I will have another go minus the 1/2 pint of stock - the sauce was so thin, I had to thicken it with cornflour! I was worried about it sticking to the bottom and burning.

seraphina

Minnie, what make is your PC? If you still have it, check the manual for the minimum amount of liquid needed. If you don't have the manual, maybe another OSer has the same cooker and can advise. I think it's worth putting some liquid in, but only 100mls or so. I guess a bit of trial and error is needed!

eamon

Prestige & Tower brand is usually min 1/2pt liquid (i think) but that amount is easily covered by a 400g tin of toms. Also if you cook with veg such as aubergine, courgette & mushroom they are full of water and can count towards the total, well they do for me.

cooking-mama

my prestige smartplus,takes a minimum 300mls of water,and doesnt cope well with tinned tomatoes as a substitute,it sticks,....but the kuhn rikon is fine with tinned tomatoes and needs a lot less liquid in general.

compforus

Hi,

I love my pressure cooker but have found that apart from pulses in good amount of water and using the steamer everything sticks. Any clues?