Pressure cooker recipes / questions

Memory_Girl

We use loads of beans and pulses (mega cheap) - but if you have to cook them for 2-3 hours they work out really expensive - the pressure cooker saves time, but most importantly it saves energy (and I don't have a horrible steamy kitchen)

1 cup of black-eye beans - 2 litres of water - up to pressure for 3 1/2 minutes then leave to cool down before releasing the pressure. Perfect beans!!!

Best are little haricots - they take 1 minute only to cook.

So if you are eating cheaply, but eating well IYSWIM?. Check out Indian cooking for instance for hundreds of dals, currys, rasams etc made in minutes.

That's before you even dip your toes into the wonderful world of winter soups made in a flash.

I'm a big fan of my pressure cooker - can't you tell? My gas bill has also gone down as well.

In fact mine never seems to find its way into the cupboard these days and seems to live on the stove top ready for the next meal.

MG

angeltreats

I love mine

I cook hams, beef brisket, curries/stews with cheap cuts like skirt steak, soups and stocks.

Lots of pulses - you can cook chickpeas without bothering to soak them in about 15 minutes. Much quicker than going to the shop to buy houmous if you crave the stuff like I do

Oh and my recent amazing discovery - instead of boiling a tin of condensed milk for three hours to make caramel, stick it in the pressure cooker for half an hour!

Barneysmom

I bought mine a few months ago and I am in love with it :cool:
I got a couple of books from Amazon and it's amazing what you can do in there.
It cooks the best lump of gammon or ham you've ever had.


Stew takes 25 minutes from boiling and the pressure really breaks down the sinews in the meat so cheap cuts are as tender as fillet steak.

If I do a roast, I can do the carrots, spuds etc in the pressure cooker and they only take 5 minutes fropm boiling so it's a couple of less pans to wash plus the saving on gas.
The gas is the reason I got ours, thought I'd get my own back on BG as gas is so expensive now.

All kitchen machines have to pay their way else you might as well just put money on the kitchen shelf and leave it there going to waste, so use it as much as you can..

I can't decide out of the pressure cooker or the Kenwood chef which I'd have to save from a house fire

gillypkk

Barneysmom wrote: »

I can't decide out of the pressure cooker or the Kenwood chef which I'd have to save from a house fire

one under each arm :rotfl:

angeltreats

Barneysmom wrote: »

I can't decide out of the pressure cooker or the Kenwood chef which I'd have to save from a house fire

Do you want to hear something really, really sad? I couldn't sleep last night and was lying in bed pondering this exact thing! I couldn't decide, so I changed the "dilemma" to which five things would I save from the kitchen if the house was on fire. And I couldn't manage to decide that either...

I need help :rotfl:

pinkmami

I have one but don't use the pressure thing. Too scared of it! Mum's blew off once & I will not use them, even though she bought it for me! Its usefull when I make soup of lobscouse in the winter.

Barneysmom

The modern ones have a failsafe little valve in them so if the pressure gets too high the valve will break.

sharloid

Oooh, so you just pretty much use them for anything you'd usually boil? I might have to look into getting one!

Barneysmom

Yes, I got a stainless steel one, I've got an unreasonable phobia against aluminium. :rotfl:

Some recipes here but you can Google loads...


http://allrecipes.co.uk/recipes/pressure-cooker-recipes.aspx

Mrs_Chip

I recently rescued my pressure cooker from the loft, no idea why I relegated it up there years ago, but I am so happy to have rediscovered it!

As everyone has said the main benefits are time and fuel saving, but as well as that it seems cooking under pressure enhances flavour - I was amazed how flavourful oxtail stew came out - normally I would have to cook it for hours to achieve the same depth of flavour.

I love cooking a whole chicken in the cooker, with all the usual stock veg and herbs. Once it is done I take it out and use the meat, but then I add lentils and more veg back in and cook for 20 mins more - once whizzed up this makes a fab soup. After I have taken the chicken off the carcass the bones go back in with stock veg to make another batch!