Pressure cooker help

Your missus missing out on her 'Ruby' tonight then Dim?

Trust me, a whole chicken (around 3-4lb) for 25 minutes in a pressure cooker, cooked together with big, whole, scrubbed carrots and whole onions is superb. Nice jelly stock from it too.

 

my mom used her pressure cooker regulary ... she used to make a hot ginger pudding in it, and served it with hot custard (that was the best)

she also used to cook her beetroot in the pressure cooker, aswell as oxtail and some lamb stews

I will try the whole chicken soon

 

Dim assuming you are not taking the p

You use the heavy weight for meats etc (HIGH PRESSURE)
The light weight for soups and stews (LOW PRESSURE)
http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php#meat_and_poultry

You need to put the skillet in the bottom of the pot to stop things sticking

Put in your meat, cover in water, shut lid, put on weight, and turn up the heat until steam starts escaping, Then turn down to medium heat so it just simmers, and little steam escaping, cook about 10 minutes per pound,
When done, turn off heat and press release valve, to let out all the pressure, before opening lid


Jack McH

 

I had a period of pressure cooker cooking and as I recall the basic rules were
1. most times, just a cup full of water was enough
2. only ever have it half full
3. when cooking time is finished, sit the cooker in a bowl of cold water, half way up the sides, to condense the steam
4. always wait until the 'sssssss-ing' has stopped before you open it
5. never EVER force the top off - if it won't open easily, there's still pressure inside

 

thanks .... will check the link .... I never used the skillet but will do so in future when cooking a stew