Pressure cooker recipes / questions

sb44

Ok, thanks folks.

I did think of cooking the chicken on its own in there first and then transfering it to a pyrex dish in the microwave on low for about 20 mins.

I think I shall go down that route now.

Ta.

kitschkitty

Slinky_Malinky wrote: »

If I was cooking this in a pressure cooker I would probably cook the chicken at pressure in the minimum amount of water first, let the pressure come down naturally then take off the lid and add the jar of sauce and heat through. You could also take the meat off the bones before adding the sauce if you wished.

This is exactly how I cook my meat in the pressure cooker for such dishes as it works perfectly. Cooking the meat in the sauce in the pressure cooker never gives such tender meat (in my experience), and I find pressure cooking the meat alone retains it's lovely flavour as well as being so juicy, then it only takes a few mins to heat the sauce in the pressure cooker (no lid just like a normal saucepan) with the cooked meat and no extra pans to wash up.:)

sb44

When you cook your chicken (thighs, drumsticks) in your pc do you put it in the trivet and just put about 1/2 pint of water in and cook for about 12 mins?

kitschkitty

yup. If in doubt I give a few mins extra - not had any disasters so far!

zippychick

hope it went well - i've merged this with the pressure cooker questions thread

Zip

karren

ive had one given to me, but, itrs not like my old one, it hasnt got the mesh thing at bottom and its got a red dial thing on the top its a prestige one, can someone help me to know how to use it as eager to use it for stews etc x thanks xxx

Alan_Vickers

I believe that the pressure cooker is a Prestige 'Automatic' model which was introduced about the 1980s, I think. This uses the standard type of Prestige three-part weight and works at 15/10/5 psi. The round red part is actually the dial for a timer, graduated in minutes and there should also be a red two-way switch underneath the timer dial.

You really need the instruction manual for this model to provide you with full information on how to work it, however the recipes will probably be the same as printed in any other Prestige PC that works at 15/10/5 psi.

I have a copy of a 12 page brochure entitled 'Pressure Cooking - The Fact and the Fiction' that Prestige produced when this model was first introduced. In there there is one page of instructions and illustrations devoted to the Automatic. This gives the following four steps :

1. Put your ingredients in - and the liquid.

2. Secure the lid and set the switch. Turn heat up full.

3. When pressure is reached, set timer, move switch to AUTO, lower the heat.

4. When the bell rings, turn heat off - cooker will release steam automatically. Open and serve.


There was another model introduced at the same time as the Automatic called the 'Quick 'N' Easy' and this was similar to the Automatic apart from the fact that it did not have the timer control.

It may be advisable for you to check the condition of the gasket in the lid in case it has deteriorated. The replacement gasket is the black one that is made to fit all Prestige aluminium PCs.

Hope that this is of some help, however I can scan the relevant page from the brochure and send it to you attached to an email if you wish. Send me a PM with your email address if you want me to do this.

Alan Vickers.

sb44

I managed to get a couple of reduced gammon joints today at the Co op and thought I might freeze one and cook the other in the pressure cooker.

It weighs 1.1kg so I think it will take about 25 mins as my instructions say 10mins per 450g.

The thing is, it says Boiling above the list of meats.

I was going to put the required amount of water in and sit the gammon in the basket so it was raised out of the water. I intend wrapping it tightly and leaving in the fridge overnight before slicing on the food slicer tomorrow.

Would it be ok cooked like this or do I have to actually sit it int the water to cook?

Ta.

Alan_Vickers

We bought a 900g gammon joint from Morrisons for last weekend. It was too big for two of us so I roughly halved it and put the slightly larger half in the freezer. I estimated the other half at 400g and decided to cook it for 15 minutes on top of the trivet (15psi PC) with the required quantity of water in the PC. I de-pressurised part way through and placed the vegetables in the baskets in the PC with the gammon on top for the remainder of the cooking time and it all turned out very well.

I plan to do a repeat exercise with the other half of the joint.

Alan Vickers.

rachbc

shoudl I get one? Does food taste the same cooked in one - thinking esp slow cooked thinks done quick...I've all but given up ont eh SC as I just don't like it as much as when the dish has cooked in the oven and am wondering if the PC would be the same?