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what do you fix in the pressure cooker?

what do you fix in the pressure cooker?

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  1. Almost everything.
    The pressure cooker is at it's best with tougher (but tasty) meats. Ribs, chuck, oxtail, pork shoulders, etc.
    Beans cook to perfection in a fraction of the time.
    Stocks of all kinds are fast.
    Leaner meats and veg cook up very quickly...minutes, compared to other methods.
    The PC is my go to appliance almost everyday.

    1. I have steamed tamales in a pressure cooker, which turned out great.

      1. all kinds of braises and stews -- it's awesome for a busy family -- all of the flavor, a fraction of the time.

        I braised beef shanks last night with wine, tomato paste, carrots, leeks, and potatoes. Thought I was going toward beef stew, but ended up in a kind of osso buco kind of groove, as I was a little heavy-handed with the tomato paste -- no matter; it was delicious -- the sinew and marrow cooked out into the broth and made a beautiful silky sauce. Time? A little less than an hour, start to finish. Traditional methods would have been 3-4 hours.

        Couscous is a favorite, as is blanquette du veau (veal in a creamy sauce, which just as often ends up as pork or turkey at our house) -- lentils and pork, and bean dishes.

        I wasn't sure if I'd use it, but a grocery chain where I used to live ran a green-stamps-type (wasn't S&H, but the same idea) promo that mean I could get the pressure cooker for a song. Figured if I didn't like it or didn't use it, I'd just give it away, but I LOVE my pressure cooker.

        1. I bought a Fagor Duo about a year ago. Almost every time I use it I think to myself that I should cook with it more.

          I like to cook dried beans and garins with it. I also braise beef and pork. One of my favorites is to cook smoked turkey tails until tender and then use in my Hoppin' John.

          Curiously, Iike to braise chunks of beef chuck roast and then add the beef with root vegatables in a crockpot for beef stew. I actually use the slow cooker more than the pressure cooker.

          1. A lot of dried beans. You can cook them from dry in 30 minutes, no soaking required. It also is great for the longer-cooking grains like farro, brown rice, unpearled barley.

            Any kind of meat that needs braising to tenderize, will work wonderfully in a pressure cooker.