Table of Contents
Advertisement
HINTS AND TIPS
Hints and Tips
To ensure the best cooking performance when cooking under pressure,
I
always use at least 12 oz. of water or liquid in your recipes to enable
enough steam to be created to produce pressure.
When using the pressure settings, the timer should not begin
I
counting down until there is enough pressure.
When cooking under pressure, if you are unsure of the cooking time, it
I
is better to under cook and use the quick release method and check for
doneness. If not done, continue cooking under pressure.
Never fill the pressure cooker more than half full with food or
I
with liquid. The pressure cooker must have enough liquid to steam or
the food will not cook properly.
If the electric circuit is overloaded with other appliances, your
I
appliance may not operate. The pressure cooker should be operated
on a separate electrical circuit.
Tougher, less expensive cuts of meat are better suited for the pressure
I
cooker because cooking under pressure breaks the fibers down for
tender results.
Fresh fruit should be cooked on low pressure.
I
Add a tablespoon of oil to the water to reduce the amount of foaming
I
that beans produce.
You can use frozen meats and poultry. My rule of thumb is, if it is
I
frozen, add ten minutes for every inch of thickness.
Troubleshooting
If you have not added sufficient liquid and you notice that the floating valve
has not risen, but the timer is counting down, perform the following steps:
1. Stop the pressure cooker by pressing the "Start/Stop" button.
2. Turn the pressure regulator knob to STEAM, using short bursts, until
the pressure is fully released.
3. Remove the lid and add approximately 1 cup of water/stock or any
liquid. Stir food to disperse liquid.
4. Replace the lid and lock into position.
5. Press the setting pressure button. The display will show the preset
pressure of 15 psi. Press "+" or "-" buttons to select the desired
pressure of 15 psi, 7.5 psi or 2.5 psi. Press setting pressure button,
the display will show the preset duration of 10 (this equals 10 minutes
of cooking time). Press the "+" or "-" buttons and set the desired time.
6. Press the "Start/Stop" button to begin cooking again.
13
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
full
2
/
3
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
1
/
the time.
3
1
/
cup dry white wine
3
1 28-ounce can crushed tomatoes
1 cup onions, chopped
1 teaspoon salt
1
/
teaspoon black pepper
4
1 tablespoon minced parsley
18
Hide quick links:
Advertisement
Table of Contents
