Pressure Cooking - pro recipes/techniques

FrenchTart · 19 Feb 2018 at 16:50

Glaucus said:
any pics, or google pics?

The OP has a link to some pics.

SoliD said:
Mine turned up today! No idea what to cook first!

The Serious Eats chili verde is a good first recipe. Really delicious and minimal hassle.

Glaucus · 19 Feb 2018 at 17:32

FrenchTart said:
The OP has a link to some pics.
.

thanks, that looks insane.

SoliD · 20 Feb 2018 at 09:17

FrenchTart said:
The Serious Eats chili verde is a good first recipe. Really delicious and minimal hassle.

Tomatillos, best place to buy from that I can actually get to?

FrenchTart · 20 Feb 2018 at 10:20

SoliD said:
Tomatillos, best place to buy from that I can actually get to?

Don't bother with them. Just substitute with a small amount on unripe cheapo tomatoes. Not quite the same but you'll struggle to notice the difference

panthro · 20 Feb 2018 at 11:49

rotters said:
why specifically a stove top PC not an electric one?

Space is limited in my kitchen, and a lot of the recipes I have and have been given from my community (Anglo Indian) use normal stove top cookers, so it's really sticking with what I know. What are the benefits of an electric one?

SoliD · 20 Feb 2018 at 11:49

FrenchTart said:
Don't bother with them. Just substitute with a small amount on unripe cheapo tomatoes. Not quite the same but you'll struggle to notice the difference

Thanks, did see this elsewhere and chuck in a little lime juice.

FrenchTart · 20 Feb 2018 at 14:32

SoliD said:
Thanks, did see this elsewhere and chuck in a little lime juice.

Ah yeah, I forgot to mention that. Squeeze of lime at the end helps too (don't add before cooking as it will be too muted).

rotters · 20 Feb 2018 at 14:59

panthro said:
Space is limited in my kitchen, and a lot of the recipes I have and have been given from my community (Anglo Indian) use normal stove top cookers, so it's really sticking with what I know. What are the benefits of an electric one?

Massive amount of safety features. No need to tweak the heat to keep under pressure. Once food is prepped and it's on you can walk away from it. You can also cook on another work surface whilst using the hob for other things. They are slightly larger than a stove top one though.

panthro · 20 Feb 2018 at 15:24

rotters said:
Massive amount of safety features. No need to tweak the heat to keep under pressure. Once food is prepped and it's on you can walk away from it. You can also cook on another work surface whilst using the hob for other things. They are slightly larger than a stove top one though.

Something like this?

http://www.debenhams.com/webapp/wcs/stores/servlet/prod_10701_10001_325003922393_-1

Glaucus · 20 Feb 2018 at 15:26

Tomatillos and tomatoes really aren't like each other. They are easy to find canned on Amazon and specialised good sites. Give them a go.

rotters · 20 Feb 2018 at 16:37

@panthro I have this one, never had a bad meal from it. https://www.bonanzamarket.co.uk/lis...MBnum3zobj6Kn7oQzgU54VueTyBS3riEaAhByEALw_wcB cant seem to find it on Amazon atm.

FrenchTart · 20 Feb 2018 at 16:58

Glaucus said:
Tomatillos and tomatoes really aren't like each other. They are easy to find canned on Amazon and specialised good sites. Give them a go.

It's not that they're particularly similar - it's more than in the SE chili verde recipe you really can't detect the difference. I couldn't when I used canned tomatillos anyhow. Perhaps fresh would be different but even then with the amount of other strong flavours in the recipe I'm not sure.

SoliD · 2 Mar 2018 at 10:00

Tried my first whole chicken last night! Amazing how it can cook in such a quick time and remained so juicy. Can now be an easy go to weeknight eat rather than weekends due to the time it takes to cook. Trying the texas chilli tonight.

seabiscuit · 3 Mar 2018 at 21:58

Can I ask the method you used to cook it? While I love a roast chicken, with tasty crispy skin, in a pressure cooker, is it more braising it, or does it turn out a faster roast chicken?

FrenchTart · 3 Mar 2018 at 23:47

Also interested to hear about the whole chicken. I always assumed it would produce pretty rubbish results?

SoliD · 4 Mar 2018 at 10:39

Just the standard serious eats, rub in seasoning browned the skin in the cooker for about 8 mins turning every few. Then chuck in stock place chicken on steamer bit close and leave for 30minutes allow yo naturally release pressure for 10 mins then open rest and serve.

Ft, I did the mushrooms risotto last night. Incredible.

FrenchTart · 4 Mar 2018 at 17:10

Interesting. Maybe I'll try it sometime though I'm still a bit suspicious if I'm honest

The risotto is amazing. I've not had it for a little while but will have to get on it again soon.

GarethSouthpete · 4 Mar 2018 at 20:28

SoliD said:
Just the standard serious eats, rub in seasoning browned the skin in the cooker for about 8 mins turning every few. Then chuck in stock place chicken on steamer bit close and leave for 30minutes allow yo naturally release pressure for 10 mins then open rest and serve.

Ft, I did the mushrooms risotto last night. Incredible.

So about an hour in total? Not too different from roasting a chicken normally, surely.

FrenchTart · 4 Mar 2018 at 20:38

sigma said:
So about an hour in total? Not too different from roasting a chicken normally, surely.

Personally I roast for longer at a lower temp and then just crisp up at the end. It's at least a 2 hour process if I'm doing a full chicken this way. Obviously spatchcock and ballotine change things somewhat.

GarethSouthpete · 4 Mar 2018 at 20:44

FrenchTart said:
Personally I roast for longer at a lower temp and then just crisp up at the end. It's at least a 2 hour process if I'm doing a full chicken this way. Obviously spatchcock and ballotine change things somewhat.

I guess it also depends on the size of the bird. I was referring to the weekday timing comment.