Now cooking at Chez LeBouef

Automatic Washer - The world's coolest Washing Machines, Dryers and Dishwashers

Help Support :

Sounds like you'll have a wonderful dinner tonight Jason! I didn't realize you liked to cook. That's great!
 
yo LiL Cajun

Jason you stuff that roast with garlic,,read gaawlic,? Helen home safe and sound? arthur.
 
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.
 
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.
 
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?
 
Jason,

Your roast looked great, just the way you did it. Glad Helen will be home soon. arthur.
 
Yummy!! Way to go Jason! Wish I had that for dinner instead of my turkey sandwich.
 
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!
 
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.
 
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.
 
Water

Oh yes, we have hard water here :( . I didn't think to install a water softener when I built the house. You gotta wipe down everything or it will get spots.
 
Jason, my old Mirro-Matic's instruction booklet actually advises to immediately run the whole thing under the faucet with cold water to reduce the pressure before removing the weight, so it sounds like you did the right thing. The booklet that came with my recently purchased Presto is much smaller and less informative and I can't remember if it gave the same cool-down advice but that's what I do with it anyway. I like the fact that it's unpainted since the Mirro is looking pretty beat up in 60's avocado these days. I try to keep the new Presto looking nice by wiping it down after washing it so it won't spot. Very hard water where I am so I'm always dealing with spots on everything.

And I'm going to have to start a new thread sometime when I roast a chicken in my 50's rotisserie. The only way to go IMHO as it comes out perfect every time and makes the whole house smell like an expensive deli!
 
Green Beans!

I haven't made them for awhile. My mom used to make them with the bacon, a bit of onion and tomato, then when done would add sour cream to finish them.

Glad you're enjoying the pressure cooker. The first time I tried one I cooked a whole chicken. The timing was supposed to be about 15 minutes under 15 pounds of pressure. I thought that couldn't be right. So I ran it for about an hour. The chicken was so tender you could eat the bones!
 
Magic machine

A pork roast that would take about 1.5 hours takes only 45 minutes in the PC. Red beans takes about 1.5 hours on the stove and about 15 minutes in the PC. It's better than a microwave imho.

Of course, Helen swears by her crock pot.

I like it fast, she likes it slow.
 

Similar threads

H
Bought a pressure cooker
Replies
17
Views
155
jamiel
jamiel
M
Coffee
2
Replies
39
Views
345
gelaundry4ever
G
combo52
The JE 896D1AV General electric versa Tronic range
Replies
11
Views
228
norgeway
N
D
Is this even possible to do without creating irreparable damage?
Replies
7
Views
393
combo52
combo52
rp2813
2004 Neptune Washer Issues
Replies
25
Views
871
rp2813
rp2813

Latest posts

Back
Top