Pressure Cooker Whistles in Indian Recipes
- ninrn Feb 13, 2013 01:08 AM
Many Indian recipes indicate cooking time in a pressure cooker as "two whistles" or "three whistles". How does that translate into minutes, or is it variable depending upon what's in the cooker? I have a recipe for goat curry that calls for 4 whistles. Does anyone have any idea how long that would be? What we have is cubed, bone in, tough, old Halal goat, but it will have been marinated overnight. When we tried to cook it on the stovetop once, it took over two hours. And, is it crazy to try to cook 5 lbs of this goat meat in a Tramontina 6.3 qt pressure cooker? Any suggestions would be most appreciated. Thank you.
The best way to translate Indian pressure cooker whistles is to not do it.
What you should do, instead, is look-up the cooking time of the main ingredient in the manual for YOUR pressure cooker.
According to my online pressure cooking time table, pressure cooked goat in a modern non-whistling pressure just needs just 15 to 20 minutes at high pressure with natural release.
Indian pressure cookers intermittently release steam, also known as whistles. Does your pressure cooker do that?
If not, once the cooker has reached maximum pressure, lower the temperature and cook for about 10 minutes or so. Check for doneness after the pressure dies down, and repeat as necessary to get desired stage of doneness.
you got suggestions about whistles below. Regarding the amount of goat, you will just have to see how far the goat and the cooking liquid fill up the cooker vessel. Your cooker should have instructions about how high to fill for the thing to work properly (usually you can find online if you lost yours) or you can use the generic instructions online.
"Miss Vickie" says not to fill over 2/3 generally or 1/2 if there is likely to be froth or foam (which is the case with meat broth). Enjoy!
Heh. Yeah, old shoe indeed. :P
I started at 25 or 30 and it still wasn't tender enough, so did it for longer. If I want it to pretty much dissolve, I do it for 40 minutes. Still, it works great for cheap tough meat. :)
I should mention, though, that I do this on an induction cooker, which heats up very very fast compared to electric or gas cookers, so you might want to subtract up to 5 minutes when you do yours the non-interrupted method next time. Also, I always let it slow release. Fast release apparently makes the meat tougher - tightens the tendons or something.