fried chicken in a pressure cooker
michaelanthony1
9 years ago
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shannos
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Comments (21)Many people who have smooth top stoves cannot use a regular canner most of which do not have flat bottoms and extend too far beyond the edge of the burner. Fortunately I already had a large stainless stock pot with a top. It has an aluminum disk bottom two inches larger than my burner. This is in accordance with the advice from the National Center for Home Preservation of Food: http://www.uga.edu/nchfp/publications/nchfp/factsheets/smoothtops.html "it may be necessary to fashion your own canner out of a flat-bottomed stockpot with a bottom rack inserted. ...The pot used as a canner must also be large enough to have lots of water boiling freely around the jars, and at least 1 inch over the tops of jars. If the canner is too small, then it starts boiling faster than expected and the total required heat the jars receive in the canner even before the process time begins can be too short."...See MoreTips for a Pressure Cooker
Comments (13)I have a 4 qt. Presto stove top pressure cooker that I love to use. It has the "jiggler" top as yours does, so this is what I do: ~ on high heat, bring the food and liquid in the pot up to boiling ~ put on the lid, adjust to lock it on the pot, put the regulator on the pressure vent and keep the heat on high until the regulator starts to sway and rock ~ lower the heat to low (not medium) to keep the pressure regulator gently rocking to maintain the pressure and start a timer according to the cooking time required for whatever you've got in your cooker ~ adjust the heat under the cooker by slightly raising and lowering the temperature to maintain that slight rocking motion of the jiggler - after more use of the cooker, you will know where to set the temp dial and leave it there; also, a gas stove vs. an electric stove will make a difference, I think ~ when the time is up you can turn off the heat and leave the pot sitting there for a "natural release" of the pressure; this will take 10-15 minutes or more, and should not be rushed - or - do a "quick release" of pressure by carefully carrying the pot (with regulator still on the vent) to an empty sink and letting cool water gently stream over the top of the pot which will reduce the pressure more quickly than the "natural release" method; you can also run some water in the sink with the stopper in place and set the pot in the water, then run a thin stream of water over the lid. The link below has cooking times and lots of recipes for cooking in a pressure cooker. If you need some recipes, just ask and I'll be glad to post some for you. Teresa Here is a link that might be useful: Miss Vickie's Guide to Pressure Cooking...See MoreStock in my pressure cooker...
Comments (5)You've hit on one of the great advantages of a PC. Quite often, after I have roasted a chicken for dinner, I'll throw the carcass into the PC with water, an onion, celery, carrots and some pepper, and bring it to pressure. By the time I'm done cleaning up the kitchen, I have made some great broth to be used in the next day or two. The only drawback I know of is that the broth made this way is not as delicate as the stock made by gently poaching ingredients for hours and hours. Flavorwise, it's great, but if you're looking to make absolutely clear consomme or demi glace I don't think it would be as good. (My guess is that the higher temperature denatures the proteins, but that's just a guess. Classic French chefs make a big deal about never letting the stock boil. In a PC the temps get to around 250 degrees F, well over boiling.) You'll find yourself with an abundance of fine broth, and you'll be adding it to all sorts of stuff. ("Hmm, I think I'll cook this pot roast in chicken stock.") Plus, since you control what goes in to the stock, it'll be a heck of a lot better than that pricey oversalted bilgewater they sell in cartons at the supermarket. Wait till you try osso buco in the PC. Worth the expense of the PC right there....See MorePressure Cooker vs Dutch Oven vs Slow Cooker
Comments (10)I have all three as well. PC's are excellent timesavers--steamed artichokes in 12-14 minutes instead of 45. Excellent for quickly tenderizing cuts of meat. (Great curry dishes in 20 minutes.) And sometime this week I'm gonna make corned beef & cabbage in just a little more than an hour. And I find that I prefer osso buco made in the PC to the non-PC way. Also, with a PC I can make foolproof risotto with hardly any effort and very little time, so I end up making risotto more often. (Indeed, Kuhn Rikon markets a small PC as a 'risotto maker'.) Dutch ovens are great for unfussy cooking; starting something on the stovetop and then finishing them in a slow oven is their forte. If you like this technique, take a look at Molly Stevens' All About Braising. Great resource. I have found that since I got into PC cooking I don't use my slow cooker as much. Slow cookers are great for stews, chili, beans and other things where the timing isn't critical--but the pressure cooker is very good on beans and grains as well, in about a third the time. If you want to work more grains and beans into your menus, a pressure cooker really is worthwhile. Lorna Sass, the pressure cooker expert, has written a pressure cooker cookbook precisely aimed at vegetarians. (See the link.) If I had to give up any one of those gadgets, it would be the slow cooker. I definitely wouldn't give up my PC, and I really like the enameled cast iron Dutch ovens as well. Here is a link that might be useful: vegetarian pressure cooker cookbook...See Moreshannos
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