Pressure cooker recipes / questions

vouchersrme

If it is still fozen perhaps the third of the time first then test, because they are quite dense. But if defrosted Seraphina is spot on I should think.

mardatha

It worked , thank you

Alan_Vickers

I have used a prssure cooker for more than 50 years, Tower and Prestige models and currently am using a quite old Tower model with a working pressure of 15lbs per square inch.

The trivet that I have is about 10mm high and when using the recommended quantities of water the containers holding the vegetables are above the water level. Earlier this week I used the PC to cook a bacon joint with the vegetables added towards the end of the cooking time, and because of the extended cooking time, more water was required but even then the water level was below the bacon joint.

The modern Tower PC may use a slightly lower working pressure but the same principles will still apply. The design of the trivet may be different from that used in the earler models.

Alan Vickers.

Old_Joe

The trivet is like a very shallow metal basket, or a deep plate. I have never cooked kidney beans in the pressure cooker, but I would expect them to be cooked in the water rather than steamed.

Sorry that I have only JUST come across this thread.

Just to say that I have never cooked our runner beans in any other way other than in the perforated basket.

Alan_Vickers

I have never cooked kidney beans in a PC, however since making my earlier posting I have had a look through a number of instruction manuals and collections of recipes and have only been able to find one reference to 'Red kidney beans' and that was in the instruction manual for a 'Prestige Ultra' PC where it appears in the section headed 'Pulses'.

The instructions say that all pulses (especially red kidney beans) must be soaked in a basin for one hour before cooking. Following that they are to be placed in the PC, adding 1 litre (2 pints) liquid for each 400gm (1 lb) of pulses used and brought to the boil in the open pan. Then the PC lid has to be closesd and brought to pressure for 10 minutes.

At the beginning of the section there is an 'important note' that refers to toxins that are found in some pulses.

This recipe seems to use much more liquid than with normal pressure cooking methods.

If you are interested Leviathan then I can send you a scan of the relevant page if you send me a PM.

zippychick

ive merged this with pressure cooker recipes/questions to help others in future

thanks
Zip

sb44

Has anyone cooked a gammon hock in their pressure cooker? If so can you tell me how long you cooked it for please.

I normally cook them in the slow cooker but as a newbie pressure cooker user I was going to experiment with that.

It was only about £1.50 from Morrisons so if it is a disaster I won't have wasted much money.

Ta.

Alan_Vickers

I have cooked a bacon joint in the pressure cooker on a number of occasions but have not tried gammon.

My Prestige instructio manual and recipe book says :

"Boiled bacon or gammon.
12 minutes per 400g (1 lb) at 15 psi pressure for any joint up to 2kg (4 lb) in weight."


The times will have to be increased if your pressure is less than 15 psi.

I hope that this is of some help.

shepherdgirl

Have got some "slow cooked" meat stew that was left over, and put in the freezer. Don't think there was much meat left in it but the thought counts :rotfl:

Can I defrost this and use it make individual suet puddings ? Also, can I cook them in my pressure cooker ? If so, how long for, please.

Many thanks

sb44

Alan_Vickers wrote: »

I have cooked a bacon joint in the pressure cooker on a number of occasions but have not tried gammon.

My Prestige instructio manual and recipe book says :

"Boiled bacon or gammon.
12 minutes per 400g (1 lb) at 15 psi pressure for any joint up to 2kg (4 lb) in weight."


The times will have to be increased if your pressure is less than 15 psi.

I hope that this is of some help.

That's great, off to cook it now, many thanks.