The Culinary Connoisseur
Pressure’s Rising!
31
May
May
With the growing popularity of the “instant pot” recipes,
people have been pulling out little-used pressure cookers from the back of
their kitchen cabinets. After all, an
instant pot is basically and electronic pressure cooker. So if you’re still
“low tech” like us, these delicious recipes can be prepared in your pressure
cooker and enjoyed any night of the week.
people have been pulling out little-used pressure cookers from the back of
their kitchen cabinets. After all, an
instant pot is basically and electronic pressure cooker. So if you’re still
“low tech” like us, these delicious recipes can be prepared in your pressure
cooker and enjoyed any night of the week.
Today’s pressure cookers have multiple safety features. Instead of the little jiggly thing at the top
of the pot, precise pressure indicators allow you to choose the right amount of
pressure for the food you are cooking.
Pressure is easily adjusted by raising or lowering the flame.
of the pot, precise pressure indicators allow you to choose the right amount of
pressure for the food you are cooking.
Pressure is easily adjusted by raising or lowering the flame.
Advanced safety mechanisms allow built up steam to escape
gradually if it has gone above safe levels.
Some brands will incorporate up to three pressure releasing safety
systems. And, the gaskets found
inside the lids are now silicone and stay soft and supple for many years unlike
their rubber predecessors that quickly turned hard and brittle. Many models allow for removal of handles for
ease of clean-up. Others offer “quick pressure release” for those of us who are
in a rush.
gradually if it has gone above safe levels.
Some brands will incorporate up to three pressure releasing safety
systems. And, the gaskets found
inside the lids are now silicone and stay soft and supple for many years unlike
their rubber predecessors that quickly turned hard and brittle. Many models allow for removal of handles for
ease of clean-up. Others offer “quick pressure release” for those of us who are
in a rush.
The best reason for using a pressure cooker is to reduce
cooking time. For some recipes the
cooking time may be cut down by as much as 70%. That’s a huge difference for a
busy cook!
cooking time. For some recipes the
cooking time may be cut down by as much as 70%. That’s a huge difference for a
busy cook!
These melt-in-your-mouth ribs taste like they slow
baked in the oven all day!
baked in the oven all day!
½ cup water
2 large onions, thickly sliced
1 each red and green peppers, seeded and cut into 1”
strips
strips
2 cups of your favorite barbecue sauce
5 pounds beef spare ribs or flanken
2 tablespoons corn starch
Place water, onions and peppers in your pressurecooker. Place a single layer of ribs on
the vegetables. Brush generously with
sauce. Place another layer of ribs on
top and once again brush with sauce.
Continue layering until all the ribs are in the pot. Pour in any remaining sauce. Cover the pressure cooker by lining up
indicator symbols on the lid and handle.
Turn and lock lid in place, closing any required locking
mechanisms. Turn up flame to high until
just before the second or higher pressure indicator appears. Lower the heat slightly to maintain pressure
at the second level but no higher. Cook
for 25 minutes. Remove from heat.
When the pressure indicators are completely lowered,
either by waiting or quick release methods, open the cover. Remove the ribs to a platter and keep
warm. Skim off any visible fat and place
2 tablespoons of the liquid in the cooker into a small bowl. Stir in the cornstarch and pour it back into
the pot. Bring to a gentle boil and heat
until sauce thickens, about 2-3 minutes.
Pour sauce over ribs and serve.
either by waiting or quick release methods, open the cover. Remove the ribs to a platter and keep
warm. Skim off any visible fat and place
2 tablespoons of the liquid in the cooker into a small bowl. Stir in the cornstarch and pour it back into
the pot. Bring to a gentle boil and heat
until sauce thickens, about 2-3 minutes.
Pour sauce over ribs and serve.
Need soup for
dinner in an instant? Here goes!
dinner in an instant? Here goes!
1 tablespoon canola
oil
oil
1 large white onion,
chopped
chopped
3 cups vegetable brothor chicken stock
1 lb peeled baby
carrots
carrots
1 tablespoon grated
fresh ginger
fresh ginger
1/4 cup coconut milk
kosher salt and white
pepper to taste
pepper to taste
2 tablespoons fresh
micro greens or chives, for garnish
micro greens or chives, for garnish
Heat oil over medium
heat in the pressure cooker. Add onions and cook, stirring often, until soft,
about 5 minutes.
heat in the pressure cooker. Add onions and cook, stirring often, until soft,
about 5 minutes.
Add broth, carrots,
and ginger. Cover and cook high pressure 15 minutes, until the carrots are
tender. Release steam. Add coconut milk, using an immersion blender (or in
batches in a regular blender), carefully blend until smooth. Adjust salt and
pepper to taste.
and ginger. Cover and cook high pressure 15 minutes, until the carrots are
tender. Release steam. Add coconut milk, using an immersion blender (or in
batches in a regular blender), carefully blend until smooth. Adjust salt and
pepper to taste.
Ladle into 4 bowls and
garnish with a little more coconut milk and fresh chives if desired. Makes 5
cups.
garnish with a little more coconut milk and fresh chives if desired. Makes 5
cups.