Cookaholics Bulletin Board

Alina,

Why do you put the gasket in the freezer? Does it stay supple longer that way?

Thanks for all the info. I think what I am learning is that maybe because I'm using an induction stove, things do not need to cook nearly as long as they might on a gas stove (which is what I suspect CI and other cookbook wroters tests recipes on). When in doubt I should cook for less.

Also, I was having a harder time with the seal yesterday than normal (despite oiling the gasket), so it may have ended up on high longer than normal to come to pressure. I also think the tortilla crumbs sank to the bottom and burned. Next time I may just thicken with masa at the end. I wish I was better with the PC because it does produce amazingly tender results very quickly. I guess it just takes practice.

Because I'm a bit gun shy I'm doing the Slow and Easy Carbonnade in the oven today. I'm going to make soup later though in the PC.

With use the rubber in the gasket stretches, so it is hard to get it perfectly in place, at least in mine. So putting it in the freezer shrinks it back to size. They also become a bit brittle sometimes, so I just lightly oil the bottom where the rubber meets the pot.

I think the mistake folks make is that they assume a pc is like a souffle, i.e. you can't touch it till its done. I have found that not to be true, I can open and close the cooker and all I usually lose is a bit of time, but I am saving so much in the end, it is worth it.

I need to go shopping and get a couple more lbs. of meat to make the carbonnade. I thought the roast DH had bought while I was in Boston was 3 lbs., but it is only 2 lbs, so I am going to supplement with whatever is on sale.

I have going over all the old pc booklets in my list of things to do (have 5 or 6 ). I want to copy some of the recipes to LC so I have them handy. Ditto for my old Sunbeam mixer booklet (mixer's long gone), so of the best white and yellow cakes I've made came from there.

I just remembered too that sometimes the cooker is hard to close. I think that happens when there is a large difference in temp between the top and the cooker. Anyway, I've run the top under hot water and that has seemed to help.

Is it possible to do a pulled pork in the PC? My concern is the higher temperature. I do like it in a slow cooker but sometimes time is not on my side. At -39F I ain't goin' out to the smoker or BBQ

Sure, I've done Carnitas and do Cuban Pork. Here's a link to one recipe so you can get an idea about the timing. I just made the Asian Style pulled pork from Noble pig which is a slow-cooker recipe and wished I'd done it in the PC. Not sure what you mean about your concern about the high temp. I do know pork comes out juicy, and easy to separate.

Love to do carnitas in and pulled pork in the pc. The higher temp of the pc does not affect meat like it would be to boil it instead of simmering it. Someone will come on and give you a science-y kind of answer but, in my simpleton's world, it just doesn't. The meat gets pull apart tender and the flavor infuses very well.

Mary

PS Alina, love the new photo. Your grandchildren are adorable.

Thanks, Alina. I just finished the article and it is enticing. Mary's comments reflect my concerns about heat. I'll try this very soon and report back. You guys ROCK!

Ok, I got brave again and did a Lorna Sass beef and barley soup recipe I the PC. 10 minutes on high pressure, 10 minutes natural release, and a cold water quick release was just about right. Very quick and easy (I ignored her recommendation to put the carrots in a foil pouch, and they turned out just fine). I added in some diced tomatoes at the end. Not the best soup in the world, but the timing was good, so next time I will try converting a recipe I might like better.

It's been a restock the freezer cooking marathon weekend. CI's Texas beef chili, the Best Slow and Easy Beef Carbonnade, my own chicken curry recipe, my favourite beef burgundy recipe from the Best American Slow Cooker Recipes book, and the beef barley soup. All packed into single meal portions and destined for the freezer for busy days. All in it's 5 meals of chili, 4 of carbonnade, 3 of beef burgundy, 10 lunches of soup, and 3 meals of curry. Not bad for a pack of frozen chicken thighs, one giant chuck roast, and assorted veggies.

The slow cooker is like any braise; way above the temperature where we have moist meat, on its own. The PC is higher again, but it doesn't really matter, as both are way above the 'good' temperature. However, the cuts we cook and the way we present them make up for it; that is why you see certain cuts in various sauces, etc. all the time for both. Throw a steak in there and try to eat it, as a steak, it would be awful. Throw a pork shoulder in there all cubed up and shred it, you have a whole different kind of meal, because the meat you are cooking is good in a sauce, etc. and typically there is enough fat, etc. to make it all moist. In these cases, I think just about anything that is good for a braise (which the slow cooker is) is good for the PC.

It occurs to me I've been drinking out of this large bottle of belgian trappist beer, weighing in at 10%, so I might well be insane. Well, drunk, anyway. So could be even more full of S then normal But it sounds right!

It makes one wonder what PC chili would be like doesn't it