Harry Cobean
Executive Chef
ok,not really pressure cookers but could be anything from the portuguese cataplana,through smoker bags to film cooking bags/foil.anything that goes in the oven sealed so does build up a bit of pressure.
i like this method of cooking as i find that the food cooks quicker,stays moist,more tasty & there's less oven cleaning!
some of my favourites are portuguese clam or mussel & pork cataplana,barbeque pork ribs in a smoker bag & paprika chicken a la "season & shake" bag.ok call the good taste cops if you will but i saw these kits advertised on the tv,bought one & it was really pretty good.now i just buy the oven bags,make up my own seasoning & cock a snook(olde englishe phrase for flipping off) at colmans of norfolk(makers of the best english mustard in the universe & "season & shake")
ok,back to business,do you use this technique and,if so,what's your fav recipe(s)?
i like this method of cooking as i find that the food cooks quicker,stays moist,more tasty & there's less oven cleaning!
some of my favourites are portuguese clam or mussel & pork cataplana,barbeque pork ribs in a smoker bag & paprika chicken a la "season & shake" bag.ok call the good taste cops if you will but i saw these kits advertised on the tv,bought one & it was really pretty good.now i just buy the oven bags,make up my own seasoning & cock a snook(olde englishe phrase for flipping off) at colmans of norfolk(makers of the best english mustard in the universe & "season & shake")
ok,back to business,do you use this technique and,if so,what's your fav recipe(s)?