Positive Pressure in the Kitchen

Published on Thursday, November 3, 2011, by Caitlin McGrath / Edit Post

Most of us think of pressure in the kitchen in psychological terms and would prefer to avoid it. But Chowhounds who use pressure cookers have a pleasurable association with the word—not to mention a deep appreciation for the time that can be saved by deploying this handy pot.

A pressure cooker is great for all kinds of fast, postwork meals, says Miss Priss. "This week I used it to make braised turkey breast (about 20 minutes under pressure); rotelle in tomato sauce with sausage and peppers (about 6 minutes); and steamed salmon filets (9 minutes, right from the freezer)," Miss Priss says.

The vessels are especially good for making quick work of foods that traditionally need long cooking times, such as dried beans, whole grains, stocks, and braised meats. Here is a useful primer on chicken stock, which includes a recipe and general tips for stock-making in the pots. Val loves these lamb shanks with garlic and port, and says the recipe works just as well with less expensive beef shanks and Burgundy wine. Another favorite of Val's is this curried chicken-coconut soup.

Several years ago, hounds recommended the website Miss Vickie's Pressure Cooker Recipes as a reliable resource, and they're now giving rave reviews to Lorna Sass's book Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker for both its recipes and general information. "I really like the pasta recipes in it. So quick and good, and no need to boil the pasta separately," says AmyH. "And there are some recipes I love for chicken salads where you quick poach the breasts and then shred them for the salads. The Asian one is particularly good." For Dee S, the best dish in the book is "kale, sausage and potatoes. Takes about 5 minutes total cook time," she says.

But not everything in Sass's book is a winner, perhaps because there are some things that just shouldn't be done with a pressure cooker. "The only recipe I've tried from this book and disliked was one for cheesecake," says mandycat. "But then I should have known better than that in the first place."

Discuss: What do you make in your pressure cooker?
Favorite electric pressure cooker stock recipe?

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POST A COMMENT |3 Comments

COMMENT

  • I use my pressure cooker almost every day but people would expect me to since I have been teaching pressure cooking for more than 15 years. Last night's dish with curried chickpeas with potatoes and cauliflower plus brown basmati rice in my other cooker. The day before it was Lemony White Bean and Greens Soup (in just 8 minutes at pressure). I keep finding new things to do with my cooker but...+READ

    I use my pressure cooker almost every day but people would expect me to since I have been teaching pressure cooking for more than 15 years. Last night's dish with curried chickpeas with potatoes and cauliflower plus brown basmati rice in my other cooker. The day before it was Lemony White Bean and Greens Soup (in just 8 minutes at pressure). I keep finding new things to do with my cooker but perhaps one of my favorite winter dishes is my 3-Minute Steel Cut Oats.
    My new book The New Fast Food has all of these recipes and more.
    Lorna Sass has been my inspiration and I hope that I do her proud with this book that will get many more people into the kitchen and using a pressure cooker. It might just save their life and the world at the same time. As I say, the smartest people I know use pressure cookers.-COLLAPSE

  • Thanks for linking to the stock primer! BTW, Hip Pressure Cooking also has a whole series on AL DENTE pressure cooker pasta (cooked in sauce), desserts and perfectly cooked ez-peel Soft, Medium and Hard-Boiled Eggs. I'm looking forward to reading comments on what everyone is pressure cooking!

    Ciao,
    L

    http://www.hippressurecooking.com
    making pressure cooking hip, one recipe at a time!

  • I have used a pressure cooker most of my adult cooking life. For some recipes it is a godsend. Recently, I made a batch of chicken broth with chicken feet and chicken thighs. It exracted those wonderful textures that only chicken feet can give. Saves hours and hours of slow cooking and the results, in my opinion, are superior. For those who have never used one but are thinking of purchasing one,...+READ

    I have used a pressure cooker most of my adult cooking life. For some recipes it is a godsend. Recently, I made a batch of chicken broth with chicken feet and chicken thighs. It exracted those wonderful textures that only chicken feet can give. Saves hours and hours of slow cooking and the results, in my opinion, are superior. For those who have never used one but are thinking of purchasing one, go for it! You will find so many ways to use and enjoy it.-COLLAPSE