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Uses for a pressure cooker

post #1 of 32
8/17/10 at 6:49pm
Thread Starter 
I just bought a pressure cooker, primarily for cooking beans and grains. For what else should I use it?
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post #2 of 32
8/17/10 at 6:51pm
Chicken stock. Veal stock, if you make that.
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post #3 of 32
8/17/10 at 7:06pm
You could cook goat or lamb.
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post #4 of 32
8/17/10 at 8:05pm
Chili is excellent in a PC. Alton Brown's got a good recipe.
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post #5 of 32
8/17/10 at 8:11pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Chicken stock. Veal stock, if you make that.

Sad as it is, since I decided to give up eating veal more than once or twice per year, I stopped cooking with veal stock. Shocking, I know.

I was thinking about cooking brisket in the PC. Friends say they cook roasts, and I may try one of those Italian stove top recipes that involve just a little liquid with the meat. I used to cook a lot of Marcella Hazan recipes and will look for inspiration there.
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post #6 of 32
8/17/10 at 8:14pm
I have been told that, somewhat counterintuitively, risotto comes out pretty well.
Have not tried it myself.
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post #7 of 32
8/17/10 at 8:35pm
Quote:
Originally Posted by lawyerdad View Post
I have been told that, somewhat counterintuitively, risotto comes out pretty well. Have not tried it myself.
I prefer it in a rice cooker if you're going to go that route. I think it lends its self better to the slower cooking.
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post #8 of 32
8/17/10 at 10:01pm
A lot of braised stuff.


And rye berries. OMG
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post #9 of 32
8/17/10 at 10:13pm
Rye Berries? I didn't know people actually ate those.
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post #10 of 32
8/17/10 at 10:14pm
They do if they are lucky and cook them the way that I do.
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post #11 of 32
8/17/10 at 11:40pm
OK, take a live lobster, put in about 2/3 cup of sauternes (or other sweet wine) and 1/3 cup of OJ. Add some aromatic vegetables cut nicely, a tablespoon or so of butter (or olive oil) and some ginger (if you like it.) Close the lid, put over high heat. When it hits the first bar of pressure, or hits pressure set to the lower level, lower the heat and keep at this pressure for three minutes. Then remove from heat and leave another three minutes. Release the pressure, take the lobster out and let it cool a touch. Meanwhile, boil the liquid to reduce it a little and finish cooking the vegetables. Crack the lobster, put in a bowl and spoon the juices over. It will be perfect. Also, like Kyle said, braise stuff, but be careful because it can get pretty dry. Pot au feu, which your loved one would detest, is fantastic in a pressure cooker, especially if made with oxtails.
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post #12 of 32
8/18/10 at 12:30am
does it being alive effect the cooking time?
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post #13 of 32
8/18/10 at 12:51am
Anything Alton Brown does in a pressure cooker is the correct thing to do.

Watch the episode where he makes stock the first time, good into on how they work, what they do, etc.
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post #14 of 32
8/18/10 at 2:13am
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Originally Posted by Rambo View Post
does it being alive effect the cooking time?
No idea. I wouldn't cook a lobster I didn't kill, though. If you wanted to pierce its brain first, the cooking time ought to be the same. Don't know why you would.
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post #15 of 32
8/18/10 at 2:15am
Quote:
Originally Posted by iammatt View Post
No idea. I wouldn't cook a lobster I didn't kill, though. If you wanted to pierce its brain first, the cooking time ought to be the same. Don't know why you would.

You ANIMAL!
Lobster are person too.
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