Recommended Cooking Times - Cook's essentials 99731 Instructions Manual

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
button, press button, add the oil. W hen the oil is just smoking hot, add the
Sta rt/ O ff
ribs in batches turning until they are brown on each side. I often use another fr y 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
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).
N ormally in an oven braise I would cook these tough old ribs at 250 degrees F for 5
hours, or 300 minutes. W ith 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. W hen 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 . W ith 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 ser ve. You will get rave reviews.
Chi ck e n Ca cci a t o r e ( hunt e r st y le )
Usua lly a Ca ccia tore recipe ca lls for cut up chicken, a nd tha t' s just fine. This w hole
chicken Ca ccia tore recipe is the one w e do on our TV show s ever y time w e
demonstra te 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
19
Brow n
button.
Sta r t/ O ff
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
Re co m m e nd e d Co o k i ng Ti m e s
Cooking times are approximate times. Use these as general
guidelines. Size and variety will alter cooking times.
Vegetables High Pressure
Apples, chunks (low pressure) 2 mins
Artichokes, whole 8-10 mins
Asparagus, whole 1-2 mins
Beans
fresh green or wax 2-3 mins
shelled lima 2-3 mins
Beets
1
/ " slices 3-4 mins
4
whole, peeled 12-15 mins
Broccoli, florets or spears 2-3 mins
Brussel sprouts, whole 3-4 mins
Cabbage, quartered 3-4 mins
1
Carrots, / " slices 1-2 mins
4
Cauliflower, florets 2-4 mins
Corn on the cob 3-5 mins
1
Eggplant, 1 / " 2-3 mins
4
Peas, shelled 1-1
(15.0P)
1
/ mins
2
12