Recommended Cooking Times - Cook's essentials 99731 Instructions For Use And Care Manual

Electric 4 qt.

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Instructions manual (16 pages)

Table Of Contents

Table of Contents

Season the ribs with salt and pepper, and then dredge them in the flour. Shake off the

excess flour so that a fine powder remains. This flour will help in the browning process,

and will later provide some thickening to the sauce as it reduces. Press the Brown

button, press Start/Off button, add the oil. When the oil is just smoking hot, add the

ribs in batches turning until they are brown on each side. I often use another fry pan on

my stovetop to speed up the process of browning the meat and vegetables. Set the ribs

aside; add the onion, leeks, carrots and celery. Let them sauté until golden brown.

Deglaze the pan or pans with the red wine, scraping the bottom(s) to get all the good

browned bits dissolved in the wine. Reduce the wine to half. Press the Start/Off button.

Return the ribs and all the remaining ingredients to the cooker. You will need to stack

the ribs in two layers. They will almost be covered with stock. Lock the lid in place, and

set on high for 59 minutes (see pages 6-7 for instructions).

Normally in an oven braise I would cook these tough old ribs at 250 degrees F for 5

hours, or 300 minutes. With the pressure cooker, the ribs will be done in

Remember we want to break down that tough connective tissue holding the meat to the

bone until it turns into a stock flavored gelatin that melts in our mouth and adds a

wonderful mouth feel when chewing the meat. When pressure cooking is complete, let

the pressure release naturally.

Carefully, remove the ribs and place on a platter. Cover with foil and hold them warm in

an oven at 200 degrees F. With a fine colander, strain the vegetables from the sauce

and discard. They have given up their entire flavor to the sauce. You should have about

6 or 7 cups of liquid. Reserve one cup for pouring over the ribs.

You can use the remaining stock to make the risotto to go with these ribs. Place one cup

of cooked risotto on each plate and place two to three ribs per person on the risotto and

pour over the reserved stock and serve. You will get rave reviews.

Chicken Cacciatore (hunter style)

Usually a Cacciatore recipe calls for cut up chicken, and that's just fine. This whole

chicken Cacciatore recipe is the one we do on our TV shows every time we

demonstrate a pressure cooker.

Serves: 6

1 3 to 5 pound chicken (You can cut them

up if you wish, but they will easily pull

apart when done.)

2 tablespoons olive oil

2 cloves garlic, thinly sliced

8 small white mushrooms, thinly sliced

2 cups cooked white rice

the time.

cup dry white wine

1 28-ounce can crushed tomatoes

1 cup onions, chopped

1 teaspoon salt

teaspoon black pepper

1 tablespoon minced parsley