nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Pressure Cooked Chicken Skins

cdecluitt

I am wondering if I'm making mistakes.

I followed the recipe for the Buffalo Style Chicken Skin. While pressure cooking the skins (a bit over one hour at pressure), I heard a sizzling sound and the smell became much more savory. I depressurized the cooker to find all of the water had cooked off and all of the fat had been rendered and the skins fried in their own fat.

I pulled out the skins, dried them and gave them a quick cook over the grill with sauce and all tasted great.

I am uncertain what occurred and wondered if anyone had this happen? The 100g of water doesn't seem all that much. Should the amount of water be increased?

Thanks!

Find more posts tagged with

Recipes Q's

Comments

ipreferale

@Christopher_DeCluitt - What type/brand is your pressure cooker? I made this and I have a Kuhn Rikon PC and had no problems at all. Some of the older style "jiggle" top pressure cookers can release quite a bit of water during the cook. If that was your problem, I think adding more water should not be a problem.

Tim_Sutherland_52834

I'm the same as @RED I made the skins in a Kuhn Rikon (non venting) PC and had no problems. If your PC releases steam as it cooks, add enough water so it will not run dry during the two hour cook time.

grant

It's either venting too much or maybe the skins you are using are low in moisture as well. Either way, you can add a little more water or remedy the pressure cooker vent or seal.

Grant

cdecluitt

Thanks y'all! I'm using a Hawkins Futura PC and I'm sure that's the problem. The results were a great tasting mistake. I have more skins and will try again this weekend. I can only surmise that such is a good excuse to pick up a Kuhn Rikon.

Cheers!

ipreferale

@Christopher_DeCluitt - I don't know about getting a KR... That Hawkins Futura looks like a sweet beast to me... I would have guessed that their classic would give you issues. Does it constantly vent steam like their classic?

cdecluitt

@RED - Yes, it does. I use it to make stock and that might be part of the issue. In the stock, I surmise it's cooking and reducing - hence, super tasty.

DiggingDogFarm_65362

"I don't know about getting a KR... That Hawkins Futura looks like a sweet beast to me... I would have guessed that their classic would give you issues. Does it constantly vent steam like their classic?"

The classic doesn't vent constantly (or it shouldn't when adjusted properly.)

It vents periodically.

To stop the venting, turn it down just a wee bit until the venting stops.

Most folks seem perfectly content in running the non-venting Kuhn-Rikon at the second ring, which is .8 bar, or just a bit under 12 psi (11.6 psi) ......that's at sea level.

When the Hawkins is periodically venting, it's operating at or very near 1 bar (1 bar = 14.503 psi, usually rounded up to 15psi)

When the Hawkins is adjusted to just below venting, the operating psi should be above the Kuhn-Rikon's operating psi at the second ring.

DiggingDogFarm_65362

Kuhn-Rikon Duromatic manual pg. 61.....

Some folks operate the Kuhn-Rikon a tad past the second ring for added pressure.

DiggingDogFarm_65362

Here's the classic Hawkins venting.......

http://www.youtube.com/watch?v=HU0pN5O6A-0

Amazingly, it doesn't take much of an adjustment of the gas to keep the Hawkins from venting.