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I have also made Tim's recipe for carnitas in the pc (I think it is Tim, sorry). I cut down the liquid a bit and also changed the orange halves for juice and zest as the oranges made it too bitter under pressure. It is a fantastic. viewtopic.php?f=38&t=1775&hilit=Carnitas

Mary

Mary, How long do you pressure cook the carnitas? You said you used less liquid, so would 1/3 cup orange juice (instead of the orange) and no more stock or water be enough? Do you do the draining and then returning the fat before broiling? Thanks.

If I remember correctly, I cut down on the stock and oil but kept the citrus the same. I used a recipe for a pork stew for the timing. I think about 20 mins and let the pressure come down naturally. I drained the meat but did not add any fat back. I did stick it under the broiler. I need to follow your lead and take notes.

Mary

PS the cauliflower and veal stew from Pressured Cook is also very good.

I'm so excited to start trying some of these things out...thanks everybody! My set arrived today, and the weather just went sideways (20 to 6 degrees over the course of today), so I'm thinking tomorrow's going to be a cooking day!

Made mashed taties tonight in 5 minutes cooking time! I did them with Penzies shallot salt, butter, milk and fresh dill and left the skins on. They mashed with a fork! I did them while my roast chicken was resting (farmers market free range 8lb chicken, with onions, carrots, celery, potatoes, and herbs all from the market this morning, yum!). I think I am going to love my pressure cooker!

I was inspired tonight to make comfort food, so I made PC Boeuf Bourguignon. I love how the PC speeds up melding.

Amy

And I made risotto in mine. It also does a great job with stocks. That was a great discovery for me as I have a very hard time getting my act together.

Mary

Mary,

I found that out this morning....used the 8 qt pot to make chicken stock from the carcass this morning. 1 hour at high pressure made a pretty respectable stock. I think I used a tad too much water, so I reduced it a bit, but it was good enough to use for chicken noodle soup for lunch today. It was great!

Amy, do you use a recipe, or do you wing it? If so, I'd love to get it from you (if not, I understand...I tend to cook by a pinch of this and a bit of that, and by taste). Beef burgundy is DH's fav (after stroganoff that is).

Carey,

I pretty much wing it, but Julia's is never very far from my mind.

Amy