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Things to caramelize in the pressure cooker

rasmus.haglund

I've fallen in love with caramelizing things in my pressure cooker, but I can't find that much resources and ideas on what to caramelize and how.

I've tried the usual suspects like carrots,banana, mushrooms, fresh corn, parsnip, apple, culiflower and broccoli. Recently I also tested caramelizing really hard pears which turned out really amazing with cardemom. Next I will try underripe mango and freeze-dried strawberries.

What other ingredients works well caramelizing? Does ingredients with high amounts of water work as well as firm ingredients like carrot?

How about caramelizing dry fruit? Could it work caramelizing with other kinds of fat than butter?

Any pointers/tips?

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Comments

Brandon_Byrd_40557

If you pressure cook dry product, you'll need to add water (or some other flavorful liquid) to generate the steam required to bring your PC up to pressure. Butter has a fair amount of water in it, as does everything else you've cooked so far. Believe it or not, a carrot has as much water in it (as a percentage by weight) that whole milk does. If you're going to do freeze dried ingredients (or other dry fruit) then you'll want to add some moisture in or everything will burn/scorch before the cooker comes up to pressure.

Brendan_Lee_56950

I have a recipe up for caramelized celery root soup. I've also seen people caramelize yogurt.

tshewman

I would tend to agree with Brandon's comment. Fruits in general are easy but are mostly water, thus for dried fruits, efforts may benefit from re-hydrating them first. Otherwise I suspect the core elements of water, baking soda etc would apply. It may also be worth trying to add flavored liquid (e.g. a stock) as a twist.

Matt_67991

Ideas in food did white chocolate

DiggingDogFarm_65362

Pinçage (caramelized mirepoix + tomato paste) is pretty awesome made in a pressure cooker.

I made it in small canning jars sans a pH booster because I'm not fond of the weird flavors that often result....chopped fine....two hours under high pressure.

About pinçage..

http://www.salon.com/2010/05/29/mirepoix_pincage/

Samuel_68313

I agree sometimes about the flavour of using baking soda,depends on the vegetable though.

Pinçage is a brilliant idea actually.

Jack_Mayer_85396

@Martin - thanks for the tip on Pinçage, I had never heard of that. In Francis Lam's article it calls for sequential addition of the veg, how did you do it in the PC?

DiggingDogFarm_65362

@Jack, I sautéed the stuff a bit to break it down some before I put it in the canning jars.

Jack_Mayer_85396

Then the canning jars with lids loosened by a quarter turn on a rack in the PC, correct?

DiggingDogFarm_65362

Yeah

Jack_Mayer_85396

Gracias, amigo!

gdong18_27448

does there need to be any fat in order to pressure caramelize?

I want to do a papaya puree for a sorbet recipe, and i'm pretty sure there's enough sugar for it to caramelize easily w/o the aid of butter or baking soda, what do yall think?

Tim_Roth_78505

Chemically, there's no fat needed for the caramelization process. Technically you'll get Maillard chemistry before proper caramelization in any foods that have protein, but that, too, requires no fat. The butter would help by adding some milk protein to the mix, but I'm not sure to what extent you want to brown your puree. What are you shooting for?

lfmichaud

You don't need fat but make sure there is enough water to build up pressure. (Butter is 15-30% water)

borgech

For those of you that have experimented with caramelizing corn, does the usual 0.5% baking soda (of the weight of the corn) work well?

Brendan_Lee_56950

yup, works great, i did it a few weeks back and it was spectacular

tshewman

makes a great corn pudding. If you strain the butter and again through a coffee filter it's almost clear (yet lots of corn flavor). :-)