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Pressure Cooking

rsilva9004

Have a Fissler 8qt and very much enjoy how fast I can pull something together that would typically take several hours. Use Cook's Illustrated 'Pressure Cooker Perfection' but these are very simple converted regular recipes. Would like to get more use out of this fabulous piece of equipment.

Examples of using both sous vide and PC would be great

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tshewman

Richard, not sure if you are giving feedback/preferences to Karen's question(?) or asking the group for input? Lots of people doing lots of stuff from short ribs, to confit, to oatmeal and risoto's. I'm excited for the course(!) but if looking for more info sooner, just ask people here (so many willing to offer great tips). Looking forward to the October course. :-)

David_Elliott_83390

Modernist Cuisine at Home has a good explanation of their advantages and takes good advantage of pressure cookers. The index has 3/4 of a page of entries on pressure cookers and recipes for them.

The caramelized carrot soup is a favorite of mine.

Great tool!

David

Moe_Rubenzahl_68337

Low end but very, very handy: Pressure cooked "hard boiled" eggs. Advantage: They practically jump out of the shells. I wrote a blog post on this.

On the minus side, they're not as consistent in doneness as steaming eggs (method on serious eats website).

Brendan_Lee_56950

I use it to caramelize damned near any root vegetable. Caramelized corn soup is amazing from the MCaH book. I like to mix in some chipotles in adobo to spice it up. I have a recipe up on the community site for caramelized celery root which is pretty tasty for not a lot of work. I do quick pork belly in there if i'm not willing to do 72h in the SV bath.

Love it for a quick weeknight fricasse type dish for chicken thighs and jamaican spices.

danminor0

Pork hock, do pork hock in it, its amazing.