I've been experimenting with my Pressure Cooker after rescuing it from the top of a cupboard in my kitchen. It's been there since I bought it, remembering the complete disaster I had with a find at an op-shop when I was first married. This attempt involved complete bowing of the bottom of the pot. No instructions, no internet...........It's taken me 20 years to give them another go.
But this time I would be prepared...boasting to hubby on the phone that I would be using it that night; I'd let him know the outcome the following morning when we talked again. Turns out I wasn't that prepared after all...........The meal would need to be cooked the following evening because......
When you first buy a Pressure Cooker, you need to season the pot before you cook in it.
Don't forget to take time to read all the instructions that came with the cooker.
To season your new Pressure Cooker....
Season the rim of the pot with a little cooking oil. This lubricates the lid and the pot making it easier to remove the lid.
Fill the Pressure Cooker to half way with cold water.
Place the lid on according to the instructions
Heat until steam releases, then turn the heat down and allow to 'season' for another 20 minutes.
Then turn the heat off and leave to stand until cold. Do not remove the lid until the whole unit is cold.
Meal number one....Beef Stew
*Huge success with minimal fuss.
*25 minutes under pressure
*You can see how the meat just falls apart.
I was pleased to discover that our local Meat Market had re-opened...so I went to check it out.
I bought home two big bags of Beef Bones $4 each....and two big bags of Chicken Carcasses $2 each.
Baking all the bones in the oven, gives you a deeper, richer flavour....
Ready for the oven
The other half of the baked beef bones are labelled and in the freezer for another stock day.
Add 2 onions, 2 carrots, 2 sticks of celery, fresh herbs and mixed spices
Cover with 3 litres of water. Make sure your pot is never more than two-thirds full for stock.
Put the lid on following the instructions....then once the steam starts to come out of the relief valve....turn the heat down low and allow to cook for a further 30 minutes. Allow to cool or release the steam as per instructions and reveal a lovely stock, ready to strain.
|Beef Stock in a Pressure Cooker|
I'll be making Chicken Stock using half of these baked chicken bones today....and the other half will go in the freezer for when I want to make some more.
|Baked Chicken Bones|
Do you use a pressure cooker?
What do you cook in your pressure cooker?