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Joined: Nov 2007
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Originally Posted by Sitka deer
For a three-pound chunk of tough meat you need to sear it thoroughly to start and get up to 15 pounds of pressure and cook for 30 minutes. Let cool until the rattle can be removed and add the veggies. Start the heat back up and when it gets to pressure turn off the heat and move to a cold burner.

When it gets cool enough to remove rattle, and then lid, the meat will be very tender, guaranteed, and the veggies will be overdone.


That is the PC recipie I was raised on. My mother cooked most everything in a pressure cooker. My wife's family only used them for canning, but they always lived at elevations of about 200 ft, so they didn't need them so much. It wasn't until I moved her to Colorado that I even got her to try one.

You can make some great tamales in one too, with a rack and just a little bit of water.


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We discovered using the pressure cooker a couple years back. We now use one all the time. First, I have to tell you that some of the worst meals my dear Mom ever turned out were done in a pressure cooker. She eventually, saints be praised, retired it to the basement. Given that experience I was decidedly skeptical until a friend mentioned how well they worked.

My wife and I bought a [bleep] 6qt stove-top model and started playing with it. What speeded us up the learning curve was a copy of the not immodestly titled Americas Test Kitchen book Pressure Cooker Perfection. I highly recommend it.

My wife makes a great mushroom risotto but it takes nearly an hour of ladling hot broth into the mixture and constant stirring. Waaaay too long for a weeknight dinner. The pressure cooker turns it out in about 6 minutes flat.A whole whole chicken, browned first in the pressure cooker is done in about 35 minutes and it produces some of the best , most moist chicken we have had. Asian style beef ribs which would take 4 hours in the oven are done in 30 minutes or so.

We do a lot of entertaining, especially at our summer home in Maine and found we needed a bigger model, so we bought another [bleep]... this time the 8 qt. The pressure cooker has become absolutely indispensable. Get the ATK book. I know a lot of people are buying the electric models, but they really are not necessary and to me, just complicate things. The book has recipes adapted to the electric models also.


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LOL...not sure why I am not allowed to mention the pc brand here....F-A-G-O-R has been changed to "bleep"......Maybe the dashes will help.


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My mother cooked squirrels in a pressure cooker when I was young. she browned them with the top off and added the onions and garlic and whatever else, added liquid; stock , wine, sherry, put the top on it and in 15 minutes they were falling off the bones tender. I think the pressure cooker pushes the flavor of the seasonings into the meat better than simmering for 2 hours.

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Browning and spices are key, otherwise it is just fancy boiling.


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Originally Posted by Dillonbuck
Browning and spices are key, otherwise it is just fancy boiling.


+1 My sainted mother and old school Hungarian cook did just about all of her meats as well as soups and stews in her PC.

Spices are the key to that "through and through" flavor that only a PC or all day in a big ol' pot can deliver.


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We own 2 pressure cookers.

One is a massive beast used for heavy duty or high volume canning, cooking huge batches of tamales, etc.

The other is a counter-top electric job. I wasn't sold when my wife came home with it, but it's actually pretty utilitarian, especially since it's now just the two of us.

This week we cooked up a 3 pound roast. Just added a jar of pepperoncinis including the juice, and cooked for 90 min. Came out perfect. Cilantro lime rice? Done in a few minutes. Lentils or beans? Cooks quick! Stroganoff in 20 minutes? Check!

Tonight I am grilling some shrimp and the missus is making a mushroom risotto in the cooker.

The time and effort is a quarter of stove top prep.


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Ordered Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W from amazon. I looked at reviews and this one looked well respected. It should be here by Friday.
My Sunday mornings are reserved for walking the dogs in the forest. I always like to have a soup/stew/chili ready when we get back from the hike. This should come in handy.

https://www.amazon.com/dp/B00FLYWNYQ/ref=pe_385040_30332210_TE_dp_2


Last edited by Terryk; 09/27/16.
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I just finished a 3 pond or so chunk of moose meat in the PC and then turned it into fajitas. Great stuff.


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