I put a whole chicken breast in the pressure cooker with two cloves of
pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
flakes, and a bit of water. It just seemed like a good idea.
The apartment smells very strongly of garlic. I hope the flavor gets
infused nicely into the chicken.

I just went back into the kitchen. Now it smells very nice. The
fragrances of garlic blended with the pepper and chile, and now the
cooking chicken as well. If it tastes as good as it smells, I'll be a
happy boy.

--Bryan

On Nov 9, 10:46 am, Bobo Bonobo® > wrote:
> I put a whole chicken breast in the pressure cooker with two cloves of
> pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
> flakes, and a bit of water. It just seemed like a good idea.
> The apartment smells very strongly of garlic. I hope the flavor gets
> infused nicely into the chicken.
>
> I just went back into the kitchen. Now it smells very nice. The
> fragrances of garlic blended with the pepper and chile, and now the
> cooking chicken as well. If it tastes as good as it smells, I'll be a
> happy boy.

Wow. That was really good. In the future I'd go a bit easier on the
black pepper and little more chile flakes. The garlic was perfect. I
reduced the leftover liquid, which ideally could have been thickened,
and while the sauce was thickening, the breast (I cooked it skin side
down in the pressure cooker) finished, skin side up under a broiler.
I'd have thickened the (drippings?) with about a half t of corn
starch*, but not during induction, and I don't have any vegetable
gums.

* <2g carb
>
> --Bryan

--Bryan

was this your breakfast?...

On Nov 9, 2:00 pm, Karen > wrote:
> was this your breakfast?...

Yes. While I love eggs, bacon, etc. I could just as happily have that
for dinner. I had a couple of cups of coffee with cream a few hours
before.

--Bryan

On Nov 9, 8:46 am, Bobo Bonobo® > wrote:
> I put a whole chicken breast in the pressure cooker with two cloves of
> pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
> flakes, and a bit of water. It just seemed like a good idea.
> The apartment smells very strongly of garlic. I hope the flavor gets
> infused nicely into the chicken. [snip]

The flavors sound good, but I'm wondering why the pressure cooker? I
think of a pressure cooker as a way to deal with dishes that need long
cooking, where the pressurized heat speeds up the process. And I
think of chicken breast as a thing that cooks quickly. So I wouldn't
have associated the two......how did it occur to you to take this
approach? -aem

On Nov 9, 5:07 pm, aem > wrote:
> On Nov 9, 8:46 am, Bobo Bonobo® > wrote:
>
> > I put a whole chicken breast in the pressure cooker with two cloves of
> > pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
> > flakes, and a bit of water. It just seemed like a good idea.
> > The apartment smells very strongly of garlic. I hope the flavor gets
> > infused nicely into the chicken. [snip]
>
> The flavors sound good, but I'm wondering why the pressure cooker? I
> think of a pressure cooker as a way to deal with dishes that need long
> cooking, where the pressurized heat speeds up the process. And I
> think of chicken breast as a thing that cooks quickly. So I wouldn't
> have associated the two......how did it occur to you to take this
> approach?

I was hungry. The pressure cooker was clean, and right at eye level
in the cabinet. I thought it would keep the breast moist, and it
would be fast. All that was true. It only took about 7 or 8 minutes
of cooking. Next time, I'll only pressure cook it for about 5
minutes, then put it under the broiler to make the skin nice. Here's
a few pix. My batteries went dead after the 4th picture, so I didn't
include reducing the remaining liquid and adding that to the plate.

http://www.flickr.com/photos/15522299@N08/1936618787/

> -aem

--Bryan

On Fri, 09 Nov 2007 15:18:10 -0800, Bobo Bonobo® >
wrote:

>On Nov 9, 5:07 pm, aem > wrote:

>> The flavors sound good, but I'm wondering why the pressure cooker? I
>> think of a pressure cooker as a way to deal with dishes that need long
>> cooking, where the pressurized heat speeds up the process.

I thought it would keep the breast moist, and it
>would be fast. All that was true. It only took about 7 or 8 minutes
>of cooking.

Ya know, you didn't really save much if any time with the pressure
cooker. Chicken breasts don't take but about a minute or so longer
to cook the regular way, especially if you want to keep them moist. At
least this is my experience. And sometimes they take less time.

If you usually cook them longer, then you are overcooking them. At
least this is my experience.

Christine

On Nov 9, 5:38 pm, Christine Dabney > wrote:
> On Fri, 09 Nov 2007 15:18:10 -0800, Bobo Bonobo® >
> wrote:
>
> >On Nov 9, 5:07 pm, aem > wrote:
> >> The flavors sound good, but I'm wondering why the pressure cooker? I
> >> think of a pressure cooker as a way to deal with dishes that need long
> >> cooking, where the pressurized heat speeds up the process.
>
> I thought it would keep the breast moist, and it
>
> >would be fast. All that was true. It only took about 7 or 8 minutes
> >of cooking.
>
> Ya know, you didn't really save much if any time with the pressure
> cooker. Chicken breasts don't take but about a minute or so longer
> to cook the regular way, especially if you want to keep them moist. At
> least this is my experience. And sometimes they take less time.
>
> If you usually cook them longer, then you are overcooking them. At
> least this is my experience.

These were not split, and were pretty large. I also figured that the
higher heat would help infuse the seasonings, and the pressurized
steam keep it moist.
It was very slightly overdone.
>
> Christine

--Bryan

2 CLOVES OF GARLICK AIN'T NEARY ANY GARLICK./.-? AND WILL BE LOST INA
CHIKEN'./

FATTY

"Bobo Bonobo®" > wrote in message
oups.com...
>I put a whole chicken breast in the pressure cooker with two cloves of
> pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
> flakes, and a bit of water. It just seemed like a good idea.
> The apartment smells very strongly of garlic. I hope the flavor gets
> infused nicely into the chicken.
>
> I just went back into the kitchen. Now it smells very nice. The
> fragrances of garlic blended with the pepper and chile, and now the
> cooking chicken as well. If it tastes as good as it smells, I'll be a
> happy boy.
>
> --Bryan
>

On Fri, 09 Nov 2007 15:46:57 -0800, Bobo Bonobo® >
wrote:

>On Nov 9, 5:38 pm, Christine Dabney > wrote:

>> Ya know, you didn't really save much if any time with the pressure
>> cooker. Chicken breasts don't take but about a minute or so longer
>> to cook the regular way,
>These were not split, and were pretty large. I also figured that the
>higher heat would help infuse the seasonings, and the pressurized
>steam keep it moist.
>It was very slightly overdone.
>>

Even so, they don't take very long.
The best way to keep them moist, is to not overcook them. Even if you
cook them in pressurized steam, you can still overcook them and have
them come out dry.

Just my two centavos, or whatever..

Christine

On Nov 9, 6:31 pm, Christine Dabney > wrote:
> On Fri, 09 Nov 2007 15:46:57 -0800, Bobo Bonobo® >
> wrote:
>
> >On Nov 9, 5:38 pm, Christine Dabney > wrote:
> >> Ya know, you didn't really save much if any time with the pressure
> >> cooker. Chicken breasts don't take but about a minute or so longer
> >> to cook the regular way,
> >These were not split, and were pretty large. I also figured that the
> >higher heat would help infuse the seasonings, and the pressurized
> >steam keep it moist.
> >It was very slightly overdone.
>
> Even so, they don't take very long.
> The best way to keep them moist, is to not overcook them. Even if you
> cook them in pressurized steam, you can still overcook them and have
> them come out dry.
>
> Just my two centavos, or whatever..

Sure. Chicken breast is difficult because there's not a lot of wiggle
room between underdone and overdone.
>
> Christine

--Bryan http://www.flickr.com/photos/15522299@N08/1936618787/

On Fri, 09 Nov 2007 16:38:55 -0800, Bobo Bonobo® >
wrote:



>Sure. Chicken breast is difficult because there's not a lot of wiggle
>room between underdone and overdone.

Yep. That's why it pays to use a meat thermometer, especially the
probe type, where you can set the temperature.

And if you don't use one of those, this is where regular cooking can
be helpful, as you can start testing early to see if they are done,
instead of guesstimating. If they are in a pressure cooker, you can't
do that...you can only estimate.

But whatever, I am glad they turned out well for you...

Christie

Bobo Bonobo® > wrote:
> aem > wrote:
> > Bobo Bonobo® > wrote:
>
> > > I put a whole chicken breast in the pressure cooker with two cloves of
> > > pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
> > > flakes, and a bit of water. It just seemed like a good idea.
> > > The apartment smells very strongly of garlic. I hope the flavor gets
> > > infused nicely into the chicken. [snip]
>
> > The flavors sound good, but I'm wondering why the pressure cooker? I
> > think of a pressure cooker as a way to deal with dishes that need long
> > cooking, where the pressurized heat speeds up the process. And I
> > think of chicken breast as a thing that cooks quickly. So I wouldn't
> > have associated the two......how did it occur to you to take this
> > approach?
>
> I was hungry. The pressure cooker was clean, and right at eye level
> in the cabinet. I thought it would keep the breast moist, and it
> would be fast. All that was true. It only took about 7 or 8 minutes
> of cooking. Next time, I'll only pressure cook it for about 5
> minutes, then put it under the broiler to make the skin nice.

I thought of pressure cooking as a way to forcefully diffuse the
flavor of the garlic into the meat. With the faster cooking as a
side effect of the pressure cooking method rather than the first
goal. The opposite approach would be to mash the garlic, add
to a marinade, then use a vacuum sealer to force the flavor into
the meat. One's a positive pressure method, the other a negative
pressure method.

If two cloves made your house seem filled with garlic, you
don't cook with garic as often as we do. ;^) It's a great amount
for one or two chicken breasts but a common amount at my
home.

On Nov 10, 12:49 pm, Doug Freyburger > wrote:
> Bobo Bonobo® > wrote:
> > aem > wrote:
> > > Bobo Bonobo® > wrote:
>
> > > > I put a whole chicken breast in the pressure cooker with two cloves of
> > > > pressed garlic, salt, cracked black pepper, Penzey's Aleppo chile
> > > > flakes, and a bit of water. It just seemed like a good idea.
> > > > The apartment smells very strongly of garlic. I hope the flavor gets
> > > > infused nicely into the chicken. [snip]
>
> > > The flavors sound good, but I'm wondering why the pressure cooker? I
> > > think of a pressure cooker as a way to deal with dishes that need long
> > > cooking, where the pressurized heat speeds up the process. And I
> > > think of chicken breast as a thing that cooks quickly. So I wouldn't
> > > have associated the two......how did it occur to you to take this
> > > approach?
>
> > I was hungry. The pressure cooker was clean, and right at eye level
> > in the cabinet. I thought it would keep the breast moist, and it
> > would be fast. All that was true. It only took about 7 or 8 minutes
> > of cooking. Next time, I'll only pressure cook it for about 5
> > minutes, then put it under the broiler to make the skin nice.
>
> I thought of pressure cooking as a way to forcefully diffuse the
> flavor of the garlic into the meat. With the faster cooking as a
> side effect of the pressure cooking method rather than the first
> goal. The opposite approach would be to mash the garlic, add
> to a marinade, then use a vacuum sealer to force the flavor into
> the meat. One's a positive pressure method, the other a negative
> pressure method.

I don't see how sealing meat inside a vacuum bag is going to force
marinade into the meat. And how can it be both pressure and vacuum
get marinade inside meat? If pressure causes liquid to flow in, I
would think vacuum would cause it to flow the opposite way.

The only vacuum method I'm aware of is the sous-vide method. With
that method you place raw meat and other ingedients in a plastic bag
under vacuum and then cook it at low temp, far below boiling, for a
longer time. The vaccum allows it to be cooked safely at temps
close to the danger zone, ie around 140 deg, without the risk of
bacteria growth. The low cooking temp and low temp poaching are
supposed to result in less change to the meat, giving it better
texture, look, taste, etc.



>
> If two cloves made your house seem filled with garlic, you
> don't cook with garic as often as we do. ;^) It's a great amount
> for one or two chicken breasts but a common amount at my
> home.- Hide quoted text -
>
> - Show quoted text -

" > wrote:
> Doug Freyburger > wrote:
>
> > I thought of pressure cooking as a way to forcefully diffuse the
> > flavor of the garlic into the meat. With the faster cooking as a
> > side effect of the pressure cooking method rather than the first
> > goal. The opposite approach would be to mash the garlic, add
> > to a marinade, then use a vacuum sealer to force the flavor into
> > the meat. One's a positive pressure method, the other a negative
> > pressure method.
>
> I don't see how sealing meat inside a vacuum bag is going to force
> marinade into the meat. And how can it be both pressure and vacuum
> get marinade inside meat? If pressure causes liquid to flow in, I
> would think vacuum would cause it to flow the opposite way.

I read it in the directions that come with the Tilia Foodsaver. I
tried it. It works. I don't know the exact mechanism.

I've also tried pressure cooking stuff and it does marry the
flavors well. I don't know the exact mechanism.