Pressure Cooking

[Hoover.]

about a year ago I bought a pressure cooker to make some portuguse fish stew thingy, which turned out reasonably well....

tried a few other things and not been over whelmed.... flavour genrally good, but texture of meat just doesn't seem right on the chili I did last week.

Has anyone got any good receipes ???

[Mobile Chicane]

According to Heston, it's an essential item for making stocks.

[Hoover.]

as if I have time to make stocks....... and tbh, there are some pretty good ready made ones these days.

ohh well to back of cupboard it goes I think

[peter tdci]

I got one a few months ago, largely because of Heston's book (Heston Blumenthal at home) and the TV show.

I've used it mainly for stocks and things that would take a lot of time to braise - so the tougher cuts mainly, that you'd normally cook slowly. Brisket, short ribs, ox cheeks, shin of beef and pork knuckle have all been good. Chicken stock takes about 2 hrs (only 15 mins of which is my time in the kitchen). It's a good time (and energy) saver. I haven't followed any specific recipes, just 'traditional' methods and then using the handbook to guess cooking times.

I haven't tried it with fish because I think that it would be too delicate a texture for it to work. Even chicken can be surprisingly quick - I tried bacchus180's poached chicken recipe (from the dinner photo thread) in it at the weekend and did the chicken for 30 mins (his recipe said 90+), but 20 mins would have been better. The stock from it was delicious though!

[Hoover.]

maybe I need to give it another try.....

[Roger645]

I use one a fair bit, bought it to do stocks but now use it for speeding up traditional slow cook recipes. Ox cheek is good as is lamb curry using neck of lamb. Someone here said that octopus is really good done in a pressure cooker,