jasonl
New member
Pressure cooker pork roast and green beans (just like momma used ta make)
Now cooking at Chez LeBouef
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jasonl
New member
Browning the meat and the bacon for the green beans
jasonl
New member
You know it's going to taste good
Here's why...
Here's why...
jasonl
New member
Doo doo doo digga doo doo..
Under pressure
Under pressure
jasonl
New member
45 minutes and potatoes added...
Letting the pressure come down on it's on accord
Letting the pressure come down on it's on accord
jasonl
New member
Allons Manger!
MMMMMm mMMMMMMmm!!!!!
MMMMMm mMMMMMMmm!!!!!
scott55405
Well-known member
- Joined
- Oct 26, 2004
- Messages
- 1,831
Sounds like you'll have a wonderful dinner tonight Jason! I didn't realize you liked to cook. That's great!
jasonl
New member
It was a hit with my parents. The pork was tender and juicy, just like it should be. I think I had too much water in the pot. Surprisingly, the pork had a pop-out indicator (whatever it's called). I took that out but I guess I could've left that in to make sure the meat was cooked. Not sure how it'd work in a pressure cooker environment.
The recipe calls for 3 cups of water. Seems a bit much to me but having to much is better than running out of water in a pressure cooker.
It was a simple recipe, nothing fancy. I browned the meat in a little bit of olive oil and seasoned it while it was browning. Took out the meat and put in the trivet. Added water and chopped onions, meat on top. Start the pressure for 30 minutes. Drop the pressure (fast), add potatoes, pressure again for 15 minutes. Drop on it's own accord.
The recipe calls for 3 cups of water. Seems a bit much to me but having to much is better than running out of water in a pressure cooker.
It was a simple recipe, nothing fancy. I browned the meat in a little bit of olive oil and seasoned it while it was browning. Took out the meat and put in the trivet. Added water and chopped onions, meat on top. Start the pressure for 30 minutes. Drop the pressure (fast), add potatoes, pressure again for 15 minutes. Drop on it's own accord.
jasonl
New member
Arthur, that's what my dad said. Next time stuff it and it will come out real good. I sure will do that next time. I kept it simple but I can do that next time.
I can't make the food too hot (pepper) because Helen can't eat it.
Helen will be coming back Tuesday.
I can't make the food too hot (pepper) because Helen can't eat it.
Helen will be coming back Tuesday.
When I did my little experiment in pressure cooking I was afraid to do the quick release to put the vegetables in because someone had said it would make the roast like shoe leather (or something to that effect) Of course, that was a beef pot roast, but if you are going to re-pressure for further cooking, is it OK to do a quick release?
jasonl
New member
The books says I can quick-release to put veggies in, and it worked so I guess with pork, the answer is yes. I don't know about beef, but it's probably the same. I did let it go down naturally right before serving and it came out great. Cooked through and through and cut-it-with-a-fork tender.
What an amazing magical appliance!
What an amazing magical appliance!
veg-o-matic
Well-known member
You're a Member of the Club now, Jason! Looks like Lawrence and Pete were right all along (but don't tell them that--it'll go to their heads.)
veg
veg
Jason, are you decorating your pressure cooker for Christmas already with snowflakes?
jasonl
New member
Yeah, I thought those water spots made darn good snowflakes. I quick released it by pouring water from the faucet on it, hence the spots. Pressure cookers, not the prettiest things in the cabinet.
Jason, nothing's wrong with your pressure cooker's looks. They all have a look about them and you have not seen some of the ultra ugly ones from other parts of the world.
Is your water really that hard that those minerals remain after the drops dry? That's heavy duty water.
Glad that you are enjoying pressure cooking. Being able to have real live smashed potatoes with just 10 minutes of cooking (less if you cut them smaller) is something I really enjoy.
Is your water really that hard that those minerals remain after the drops dry? That's heavy duty water.
Glad that you are enjoying pressure cooking. Being able to have real live smashed potatoes with just 10 minutes of cooking (less if you cut them smaller) is something I really enjoy.
Yay!! I love pc cooking. I've never found that quick releasing the pressure causes beef or pork to go tough. Perhaps if there's not enough water. You should give a try at making rice..ie dirty rice. Use equal water to rice and spice up the water real good, add the rice, put a steamer basket in toss all the extras on top of that. Takes about 20 minutes from a cold start, quick release and let it sit about 5. Open it up and then remove the steamer basket, fluff the rice and then toss all the other stuff back in and mix it all together. BTW I pretty much always use regular long grain white rice, converted rice will work but might need less time.
