Apart from cooking faster my knowledge on pressure cookers is limited. I like my slow cooker too much so haven't bothered with a pressure cooker yet.
The big advantage of pressure cookers are that they cook faster. I cooked a bunch of lentils, not soaked in 7min. Of course, it takes a while to come up to pressure. The bigger the pressure cooker the longer it takes. That's why I have two sizes.
Because of the higher pressure the temperature in pressure cooker is a lot higher then it usually would be.
It uses less energy, it also suits my lifestyle better. I don't have time in the morning to prepare ingredients in slow cooker. My commute to work is about 1.5-2hours each way. It's nice to be able to blast a cut of gravy beef or chuck stake into tender meal in 30min after work.
They are 2nd best method to retain nutrients in your food after steam cooking. The worst is microwave and slow cooker are slightly better. It's to do with the amount of time you expose the food to heat. The longer the Moore vitamins are lost. Microwave are worst for different reason all together.
There's a lot more...
Could u hook a brother up with some basics? I got a 6 litre
Electric one
Lot's of recipes out there. You should find out first (if you can) what pressure it makes, usually electric ones don't make as much pressure as stove top (mine has 15psi and 8.5psi settings). Usually electric ones would be around 8.5psi, it means that your cooking time will be a bit longer.
First of all, don't ever fill it up to the top, it usually says fill it up 2/3 full, but I did 3/4 full in mine and was fine. Also be careful if you add beans/legumes, then usually don't go above 1/2 or even 1/3 full, since they can clog the pressure relief.
Anyway, beginner basics:
Beginners Workshop
Cooking times for meat:
Meat, Poultry and Egg Timing Charts
Cooking times for veg:
Fresh Or Frozen Vegetable Timing Charts
Yesterday, I cooked sweet potatoes for 6min (peeled and chopped). Then I did broccoli for 1min.
Beans:
Varieties of Dried Beans for Pressure Cookers
Rice:
Pressure Cooker Rice Cooking Timing Charts
Be warned, all the times are for 15psi, I think you might need to use around 25% longer if you have lower setting. You might have to try it out first with some veg first to get rough estimate.
As for recipes here are couple:
Pressure Cooker Beef Stroganoff Recipe | Makobi Scribe
Pressure Cooker Rosemary Veal Stew – a hug in a bowl | hip pressure cooking
Beef And Red Wine Ragu Recipe - Taste.com.au
A Feast for the Eyes: Beef Bourguignon (Beef Burgundy) - Pressure Cooker Style
It all depends what you like to eat.
Tonight I'm making beef stock, 3kg of beef bones + cellery + onion + parsnip + pepper + garlic. Cook it for 40min.
I divide and freeze the beef stock for later.
I will use this beef stock to make ratatouille:
1 onion
1 large eggplant
2 zucchinis
2 green capsicums
2 red capsicums
Thyme
Oregano
Salt
Pepper
Fry chopped onion in olive oil until golden.
Add eggplant and fry it a bit until it browns slightly.
Throw in rest of ingredients (herbs, salt and pepper to taste).
Top up with the above beef stock, around 2 cups until just covered. (some veg can stick out).
Cook it under pressure for 15min, release pressure. Done.
The tricky part is - preserving the nutrients.
Borrowed a pressure cooker. Piece of shit. Cooks slower than I was hoping. Burnt the bottom, can't check when it's done. Tastes pretty bland compared to slow cooker.
Not going to bother with one. Slow cooker wins this round for me.
My guess it's a case of not reading instructions before using one... if some of the best french food is made in them, I guess it's nothing wrong with the appliance, but with the user.
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