"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Thread Tools Display Modes
Old 05-01-2016, 01:03 PM   #31
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 18,778
Originally Posted by msmofet View Post
Thanks for the offer but I'm in the north east.
Well, since there is no corn beef in sight for you, how about some chocolate. That always puts anyone in a really good mood.

But what really caught my eye, was that you are wishing to having a corned beer. That sounds rather interesting. You may have the beginnings of a new micro beer.

Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-01-2016, 04:55 PM   #32
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,484
Originally Posted by callmaker60 View Post
They do tenderize what you put in them, but i think they take the flavor of what you have in, and the flavor is now in the liquid.
I haven't found that to be the case. Much of what I have cooked in it has been soups, stews and braised meats where the "liquid" is the sauce or broth served with the meat; the pressure seems to infuse the flavors in the liquid into the meats and veggies. Polenta was perfectly cooked in 15 minutes with no stirring; ordinarily it would take 45 minutes to cook with frequent stirring necessary to prevent scorching.

Also, hard-boiled eggs and cheesecake are perfectly cooked in a short time, on top of the trivet that came with the machine, with water in the pot to provide steam for pressure. There are a lot of recipes for "pot in pot" cooking that use that method, so you're cooking something in a shorter time but the extra liquid for create steam is not part of the food.

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 05-01-2016, 07:56 PM   #33
Executive Chef
bakechef's Avatar
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,079
I really love mine for after work cooking with slow cooker results. Last week I did spare ribs, 35 minutes under pressure they were almost fall apart tender. I just sauced them and finished them off under the broiler.

Beef stew, pork ragu, anything that gets a long braise works really well.

Mine is electric and like Gotgarlic, I like that I can press a button and not have to deal with regulating heat and such. It's also almost silent too!

I'm definitely going to mess around with risotto to see if I can get satisfactory results.
I'm Bloggin'

bakechef is offline   Reply With Quote
Old 05-08-2016, 06:12 PM   #34
Senior Cook
Join Date: Apr 2016
Location: Moselle MS
Posts: 396
I think that I'm in love with my pressure cooker. I might marry it but I don't think it will ever ask me.

LizStreithorst is offline   Reply With Quote

cook, pressure cooker

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:55 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.