Pressure cooker recipes / questions

cooking-mama

compforus wrote: »

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?

Im not sure what you could do..in my (very limited) experience I have found my more expensive PC is the one that food doesnt stick on,but it does on the prestige...must be something to do with how they are made.

sb44

I bought my first ever pressure cooker yesterday, a Prestige Black Smartplus 5L.

However, I am a bit apprehensive as I haven't used one before.

I have a whole chicken in the fridge and a pack of pork belly ribs, can anyone give me any ideas regarding the ribs please, ie how long to cook for and do you cook them in the basket thingy or is it best to cook in some kind of sauce?

My husband says he thinks if I cook a whole chicken it will be the same as when I steam chicken in the steamer for the dog, he doesn't think it will be the same as a normal cooked chicken. He reckons I will have to cut it up and put it into different dishes ie curry etc.

What do you experts think?

Ta.

sb44

A couple of questions from a newbie pc user.

Can anyone who has a Prestige Smartplus or anyone who has a cooker that cooks at 12 psi on high, tell me how long they would cook a 1kg whole chicken for please?

Also, it shows a pic of a chicken and veg in the trivet on the box, if it takes a bit longer to cook the chicken than the veg do people cook the chicken for part of the complete time and then add the veg at stages or just put everything in together?

sb44

Another question.

Can you put a pyrex dish into the cooker onto the v shaped thing (not sure if that is classed as the trivet or the basket is as I didn't get a list of contents in the box)?

sb44

Ok, couldn't find any recipes times anywhere so I just had to guess.

I bought some pork belly slices from Tesco.

Now I have cooked these before and they have always ended up being chewy.

There were 4 sliced in the pack as they were quite long ones so I only used 2 and cut them up into chunks, 12 chunks in total.

I cooked them for 30 mins at 12 psi and they just melted in your mouth.

I cut off the fat/rind and we had half each mixed with sweet chili noodles with a splash of soy sauce, a quite and lovely cheap meal.



I am going to be brave and try a whole chicken and veg in it tomorrow.

seraphina

sb44 wrote: »

Another question.

Can you put a pyrex dish into the cooker onto the v shaped thing (not sure if that is classed as the trivet or the basket is as I didn't get a list of contents in the box)?

Don't know about the v-shaped thing but I put pyrex bowls on top of the trivet in the Kuhn Rikon all the time and they're fab.

Glad to hear the ribs were a success! If you're cooking veggies and chicken together, add the veggies towards the end of the cooking time - cool the cooker, open it, and bring back to pressure again.

sb44

seraphina wrote: »

Don't know about the v-shaped thing but I put pyrex bowls on top of the trivet in the Kuhn Rikon all the time and they're fab.

Glad to hear the ribs were a success! If you're cooking veggies and chicken together, add the veggies towards the end of the cooking time - cool the cooker, open it, and bring back to pressure again.

Thanks very much and the v shaped thing I have just discovered is the trivet!

cooking-mama

sb44 wrote: »

Ok,
.



I am going to be brave and try a whole chicken and veg in it tomorrow.

Hi...this is from a post i put on the "recommend me a pressure cooker" topic.


,I made a whole chicken today again and it was cooked to perfection...i left on the elastic thingy around the legs and sqeezed the whole chicken into the basket and placed it on the trivet,i poured over 400ml of boiled water with a stock cube in and i sprinkled some paprika on top of the chicken(just to add colour cos i didnt brown it first).
chicken weighed 1.325gm and i cooked it for 30min exactly,but i didnt release the steam for another 5 mins...no burst legs or dried out breast meat,it was perfect.
. Hope this is of some use,I have the prestige stainless steel 6l smartplus...I also always brown the chicken breast part in the pressure cooker before cooking now.
Ps,ive never done the veg at the same time..i find it a bit of a squeeze just getting the chicken in the basket.
Ive also arranged to return my kuhn rikon to lakeland...i think it was a better PC,but just very very difficult to regulate on my gas cooker.prestige one is a lot quieter and less fussy to de-pressurise.

sb44

cooking-mama wrote: »

Hi...this is from a post i put on the "recommend me a pressure cooker" topic.


,I made a whole chicken today again and it was cooked to perfection...i left on the elastic thingy around the legs and sqeezed the whole chicken into the basket and placed it on the trivet,i poured over 400ml of boiled water with a stock cube in and i sprinkled some paprika on top of the chicken(just to add colour cos i didnt brown it first).
chicken weighed 1.325gm and i cooked it for 30min exactly,but i didnt release the steam for another 5 mins...no burst legs or dried out breast meat,it was perfect.
. Hope this is of some use,I have the prestige stainless steel 6l smartplus...I also always brown the chicken breast part in the pressure cooker before cooking now.
Ps,ive never done the veg at the same time..i find it a bit of a squeeze just getting the chicken in the basket.
Ive also arranged to return my kuhn rikon to lakeland...i think it was a better PC,but just very very difficult to regulate on my gas cooker.prestige one is a lot quieter and less fussy to de-pressurise.

That's great, thanks for the info.

They do have a pic of a chicken together with the veg in the basket on the box but I reckon it is a poussin and not a normal sized chicken.

I am still trying to get the hang of those stupid handles on the basket, they are a bit of a pain.

Do you ever use a glass dish or another stainless steel dish on your trivet to avoid burning the pan when you are cooking a curry/stew or anything?

That is my only worry, the fact that I have read some end up burning the pan.

cooking-mama

Ive never used pyrex or anything...a couple of things have stuck..mainly when ive been "browning" on too high a heat,and once when i used a packet sauce and canned tomatoes...good news is dinner wasnt ruined and the pot was easy to clean....I bought a steel collapsable steamer from Tesco, I think it was £3.50,i use that a lot,fits better and easier to remove than the fiddly steamer that came with the PC.