Text 15126, 121 rader
Skriven 2007-05-07 08:51:56 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: RICE COOKERS AND70507
=============================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> A curved wok bottom allows small quantities of spices and garlic to be
 GJ> fried in a little pool of oil before adding the onions and other
 GJ> ingredients.  Then turning the contents is also simpler.  A flat
 GJ> frying pan is better for meatballs and suchlike, as they can be spread
 GJ> out and browned evenly.

 CS> Yes, and I have seen them in action.  Nice units.  It's just that our
 CS> particular cookery doesnt lead to needing that often.  Possibly
 CS> because we don't have one <g>.

That could have a lot to do with it.

 CS> Don's got teeth problems so softer food is a norm here and has been
 GJ> That is where the pressure cooker comes to the fore.  You can easily
 GJ> cook meat fairly quickly to whatever stage of softness you prefer, all

 CS> Yes, but we use a crockpot for that.  We dont eat all that much meat
 CS> here and what we do eat, is largely seafood based.

Once again, your life-style matches the crockpot, or vice versa, while
mine is more the Iron Chef way, with things done at the last minute.

CS> I still have one and I think of it now and again. It seems like it
CS> would be a good unit if I had a better feel for how to use it safely.
CS> I'm just scared I might blow it up (and me) or something. I think I
 GJ> modern ones are nowhere near as dangerous as depth charges, high
 GJ> explosive shells and other "bangs" that you handle every day!

 CS> Hehe thanks for the advise!  Got lots of tips in this bundle here on
 CS> how to use it.  I've used the pot itself a few times out here, but not
 CS> with the lid.  We'd meant to leave it in storage but it got packed out
 CS> by accident. 
 GJ> 4. Most pressure cookers run at 12 - 15 pounds per square inch,

 CS> It's a T-fal version small one.  I like T-Fal btw.  Has little
 CS> settings on the lid to adjust things.  I seem to recall 10psi but I
 CS> think the settings might allow for variation on that.  

I am mainly familiar with the British Hawkins, with an oval lid, and
the Namco which has a lid like the breech of a howitzer, with 1/8 turn
to lock.  If by any faint chance you still have an instruction book,
that would help in understanding the operation.
 
 GJ> Now, be brave, and give it a go!

 CS> Heheh once I think of something handy we have here, in the house now,
 CS> to make in it!

Soup?  Ox-tail?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gee's French Vinter's Beef (Pressure Cooker)
 Categories: Beef, Cajun
      Yield: 4 Servings
 
      2 tb Peanut oil
      1    Beef arm roast or chuck
           Roast; about 1 1/2 - 2
           Inches thick
      1 lg Onion; finely diced
      4 lg Clove garlic; finely
           Diced
      1 c  Dry french white wine
      1 c  Beef broth (or water)
      1 ts Salt
      1 ts Coarse grind black pepper
    1/2 ts Crushed thyme leaves
      8 oz Fresh mushrooms; thinly
           Sliced or 1 "tall" can
           Sliced Mushrooms
      1 lb Baby carrots; scraped,washed
           Dark brown roux*
 
  *In South Louisiana, we always have a supply of dark brown roux ready
  to be added to a dish to thicken it. It is made by stirring equal
  amounts of peanut oil and flour together in a heavy black iron pot
  over a high fire until the flour takes on the color of a chocolate
  candy bar. The trick is to stir frantically so that the flour will
  not burn as it browns. When the roux is just the right color brown,
  remove from the heat and cool quickly. Store in the refrigerator
  indefinitely to use as needed.
  
  Add the peanut oil to a very hot pressure cooker pot. Brown the roast
  on both sides. (If your roast is too large to fit the bottom of your
  cooker pot, cut in half to brown.) Remove the meat from the pot to a
  platter and set aside.
  
  Add the onions and garlic to the pot and saute until they begin to
  take on a little brown color. Add the wine, broth or water, salt,
  pepper, and thyme leaves to the pot with the onions and garlic and
  stir well to blend into a smooth sauce.
  
  Add the meat back to the pot into the sauce. Place the lid on the
  pressure cooker securely and put the pressure regulator weight in
  place. Leave the heat on high until the regulator weight begins to
  jiggle, then lower the heat immediately to a level that allows the
  regulator weight to just barely jiggle. Cook the roast, from this
  point on, for 20-25 minutes (depending on how large the roast and on
  the grade of meat). Remove pot from heat and cool.
  
  Open the pressure cooker and place back on the burner. Turn the heat
  to high to bring the liquid back to a boil. Add the sliced mushrooms
  and the baby carrots. Simmer for just long enough for the vegetables
  to become crisp tender. Add some of the dark brown roux a spoon at a
  time to thicken the gravy to a velvety consistency.
  
  Serve over hot fluffy rice or creamy mashed potatoes or with loaves of
  home-baked French bread to "mop" up the delicious gravy.
  
  Recipe By: Mrs. Gee @aol.com Posted to IChef 11/1/96 by Cindy Hartlin
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)