Pressure Cooking - pro recipes/techniques

I purchased one recently as I wanted to get over the fear I had.

Long story short, when I was young my mum was boiling a cabbage in a pressure cooker, one of the whistling ones. We were all in the living room watching the wrestling (think Big Daddy and Giant Haystacks) and the whistle stopped. No one moved until there was an almighty bang and everyone ran to the kitchen. The whistle/regulator had jammed I guess and the pressure had got too much and the resulting pressure had forced the regulator/whistle out the top of the lid and sent it up and through the ceiling in the kitchen and up through the floor of the neighbours upstairs. The Cabbage was next and was dripping from the ceiling. The entire cabbage left through a 1cm hole and was dripping from the 10ft ceiling in the house.

Worst. Smell. Ever.
 
oh yeah, forgot to say, yeah love it. Made a proper beef stew in 40 mins. Flavour was bang on.

Still wore my hoodie at all times though, with the hood up.
 
Got a Pressure King Pro last week. I have done two things so far:

A Malaysian curry with chicken thighs, vegetables etc. - Used coconut milk for liquid. Was going to use some desiccated coconut and water if i needed more but turns out it was easily enough. Fearing the sauce coming out a bit thin, i put in some extra potatoes to disintegrate during the cooking process. Worked a treat and am only disappointed i didn't add more toward the end, i love potatoes in rich sauces.

Stroganoff - Browned beef using the 'browning mode'. Followed up by adding mushrooms onions and garlic and frying them using the browning mode for a another few more minutes. In goes beef stock, cream and herbs/spices for the pressure cooking part. After pressure release, i thicken the sauce ever so slightly by stirring cornflour/water paste into it while it is still on the pressure cooker on the browning mode again.



I was afraid that due to needing liquid to get up to pressure, sauces would come out a bit watery but have yet to encounter that so far. If i did, it is nothing a bit of cornflour can't fix in a few minutes.
 
We got a Sage over the weekend.

First up was slow cooked brisket to make Mexican pulled beef. Worked a treat.

Then I made pressure cooked beef stew.
Browned the meat in a pan, then put in to cooker.
Browned carrot chunks, garlic cloves and onion in the same pan, added to cooker, and deglazed pan and added to cooker.
Cooked on High pressure for 40 minutes (and was suprised it took over 10 minutes to preheat and get up to pressure).
Released pressure, fished out the carrot and garlic, added carrot slices, browned mushrooms, butternut squash chunks and shredded savoy cabbage.
Cooked on high pressure again for 10 minutes.

Everything was lovely, but I need to factor in pressure build and release delays in to cooking if I am working to a specific time.

Next things I am going to try:
Chilli
Macaroni cheese
Egg yolk bread as linked earlier in the thread.
 
SoliD said:
What is the go to not ridiculously expensive pressure cooker these days? Think I've seen a few pressure kings mentioned which at £50 is palatable! (no pun intended)
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I bought a pressure king pro recently and they come in 3L, 5L and 6L sizes. I got the 5L since the 3L looked very small and didn't have as many functions yet the 6L cooking pot only looked marginally bigger with the whole device being massive for some reason.

At currys

3L was 44.99
5L was 59.99
6L was 69.99

The 5L had everything i could want in terms of modes (tons of cook modes but browning, quick heat and the pressure modes is all you need imo). The lid feels very secure and releasing pressure doesn't feel like you are diffusing a bomb.

If you are cooking for yourself, then the 3L is big enough but bigger dishes like rib racks and whole meat joints/chickens might need the 5L. If the 5L isn't enough, then i would look at another brand, as the 6L likely wont cut it.
 
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Avenged7Fold said:
I bought a pressure king pro recently and they come in 3L, 5L and 6L sizes. I got the 5L since the 3L looked very small and didn't have as many functions yet the 6L cooking pot only looked marginally bigger with the whole device being massive for some reason.

At currys

3L was 44.99
5L was 59.99
6L was 69.99

The 5L had everything i could want in terms of modes (tons of cook modes but browning, quick heat and the pressure modes is all you need imo). The lid feels very secure and releasing pressure doesn't feel like you are diffusing a bomb.

If you are cooking for yourself, then the 3L is big enough but bigger dishes like rib racks and whole meat joints/chickens might need the 5L. If the 5L isn't enough, then i would look at another brand, as the 6L likely wont cut it.
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Thanks very much, was thinking of picking up the 5L pressure king. Now to create a space for it before purchasing!
 
No problem. The 6L seems far too bulky considering the cooking pot is almost the same, whereas the 3L seems like a waste of space given the cooking pot size to cooker ratio.

You wont be disappointed by the pressure king pro, it is a lot of gadget for the price. You can probably find it cheaper online, i had PC world vouchers to burn, so i went there and was glad because i could inspect the items and compare sizes.
 
first candidate for the presssure cooker in the new year was the turkey carcass - no ?

Not sure I fully see the benefit in an electric pc -
I have an old alu prestige, and, if you have a gas hob, I suspect it will heat up on top, faster than an electric pc - they are all a big mass of metal;
what is the access to the electric one for cleaning, too ?

It is a pity none of them can mimick KFC pressure frying though.
 
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jpaul said:
first candidate for the presssure cooker in the new year was the turkey carcass - no ?

Not sure I fully see the benefit in an electric pc -
I have an old alu prestige, and, if you have a gas hob, I suspect it will heat up on top, faster than an electric pc - they are all a big mass of metal;
what is the access to the electric one for cleaning, too ?

It is a pity none of them can mimick KFC pressure frying though.
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The pressure king pro cooking pot is removable floating copper pot which sits on/in a heating element, so cooking wise it can go in the dishwasher or be cleaned in seconds by hand and the lid is wiped clean after use.

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For the cooking aspect, a proper gas hob one can reach higher pressures/heat than electric ones but in 99% of what you cook, it makes no difference. The big upside with electric is that heat is managed for you, so you needn't worry about applying too much heat before it gets to pressure or leaving it unattended with the programs available, it just starts the countdown after it has reached pressure which still only takes a few minutes.


So if you have the space for it, the electric ones are great and easy to clean/use. I have replaced my crock-pot slowcooker, which will now go into storage
 
Avenged7Fold said:
I have replaced my crock-pot slowcooker, which will now go into storage
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That's a good point
Since they are pressurized I wonder if you can do rice too (the pro rice cookers are sealed), or even scheduled porridge - that seems scope for the smaller 3L (unless you have 3 bears)
 
Yeah they are fine for porridge or rice, though i have always found a really good microwavable container much more convenient for normal long grains. Have not thought about things like short grains or wild rice but i would imagine the pressure cooker very time saving when it comes to doing them properly!

With the steam tray you can actually cook the rice and the food at once by placing the appropriate water and rice in a container on the tray i have heard.

If you have the extra room, i would most certainly say that the 5L is worth the £15 over the 3L, since the max fill line is a few inches from the top and so is actually less than the 3/5/6L size advertised. If just for yourself and one other 3L is probably enough but anymore (or if you plan for leftovers) i would look at 5L.
 
Thought i would share my latest meal, as it is made almost entirely of back of 'back of the cupboard/fridge' ingredients and it came out really well in the pressure cooker. It is a nutty, creamy dish that i tried to replicate a dish from a Thai restaurant i use to go to. Normally I do this on the stove and it requires a lot of attention due to the thickness of the sauce but it required non with the pressure king pro.
Ingredients:
Chicken cut of choice - i used 1kg of thighs
Soy sauce
Desiccated/creamed coconut sachet or coconut milk (dont add water with the coconut milk)
Garlic
Chilies
Honey or sugar if you don't have
Peanut butter (smoother or crunchy, whatever you prefer)
Fish sauce (or salt if you don't have it)
Red Thai curry paste (or any curry paste that works with coconut)

Sear the skin of the chicken with a tablespoon of paste, a dash of fish sauce and a bit of soy sauce.

Mix creamed coconut sachet with 350ml of boiling water (use another half of a sachet if you want it really creamy). Then mix in a tablespoon of honey, a clove or two of chopped garlic, a tablespoon or two of soy sauce and peanut butter (i used about 80grams for this recipe but i like it creamy and nutty) and another tablespoon of curry paste (an extra half if it is mild). It should mix into the boiling water easily and create a sauce thin enough to pressure cook but thick enough that you needn't thicken it after the cooking process. Pour it onto the seared chicken with some chopped chilies.

Now pressure cook it as if you were making a curry. I do it on 'meat mode' for 18 minutes for whole chicken thighs. When it is done, remove the chicken and with a wooden spoon or spatula mix up the liquid on 'browning mode' as some of the peanut-butter has settled on the bottom. This should get it back up to the thickness you want. If you find the sauce too rich and creamy, add a bit of lime juice to taste - I personally add next to none.

Pour over the chicken and serve with white rice.

What is great is that if you don't have everything buy this stuff once and you will have it next time as none of it really goes off for aaages
 
Finally got around to making the egg yolk 'bread'

6 large egg yolks
4.5g baking powder
Pinch of salt

Put trivet in pressure cooker and add water so just covering the trivet.
Get 2 ramekins.
Gently break up the yolks and mix in the powder and salt. Don't overmix as you want as little air added as possible.
Pour mix in to a sealable plastic bag, seal, and gently smoosh to mix it up and move air bubbles to the top.
Cut a corner of the bag and gently pour the mixture in to the 2 ramekins.
Put in the cooker, 40 mins at higher pressure, and natural release (this took 30 minutes in itself).

The result was 2 spongy breadlike buns, with a slightly eggy flavour.

Sliced, and then fried in butter allowed it to crisp up and the butter masked some of the egg flavour.

All in all, not bad, but a fair bit of effort and time. A larger, creme brulee style ramekin would probably work for creating a burger bun, which coupled with all the ingredients of a burger probably wouldn't be noticably eggy at all.
 
Awesome. I've still not got round to trying the recipe but will do soon - good to hear your experiences :)

I really want to get round to super caramelised bananas and the Modernist Cuisine carrot soup recipe.
 
krooton said:
Finally got around to making the egg yolk 'bread'

6 large egg yolks
4.5g baking powder
Pinch of salt

Put trivet in pressure cooker and add water so just covering the trivet.
Get 2 ramekins.
Gently break up the yolks and mix in the powder and salt. Don't overmix as you want as little air added as possible.
Pour mix in to a sealable plastic bag, seal, and gently smoosh to mix it up and move air bubbles to the top.
Cut a corner of the bag and gently pour the mixture in to the 2 ramekins.
Put in the cooker, 40 mins at higher pressure, and natural release (this took 30 minutes in itself).

The result was 2 spongy breadlike buns, with a slightly eggy flavour.

Sliced, and then fried in butter allowed it to crisp up and the butter masked some of the egg flavour.

All in all, not bad, but a fair bit of effort and time. A larger, creme brulee style ramekin would probably work for creating a burger bun, which coupled with all the ingredients of a burger probably wouldn't be noticably eggy at all.
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any pics, or google pics?
 
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