I tried BB once without the pressure cooker. Total failure. Takes
hours and never did come out right. I knew I'd hafta find a p/c
recipe to use at this high altitude (8K ft). Well, I finally found a
good one and made it last night. Excellent!

Here is the recipe in the WSJ:

<http://online.wsj.com/article/SB10001424127887324081704578235942207902144.html>
http://tinyurl.com/b3uq5sk

If this link doesn't work, google for "The Pressure Cooker Is On",
then use the google provided link. If I bookmark the link and try
to return to it, I get a blank page, but googling for it works
every time. I have no idea why.

Anyway, this recipe came out great. The only mod I made was using
some faux au jus I had left over from my Fr dip sammies (canned beef
broth, Better'nBullion, Johnny's Au Jux Concentrate). Considerably
richer than plain beef broth. That, and I hadda put the beef back
under pressure for another 10 mins, so you might jes go 30-35 mins in
yer p/c, to begin with. Total time from start to chew was about 2 hrs
max, I being in no particular hurry. The browning of the meat was the
time killer, as I had to do about 4 batches to avoid crowding/steaming
the meat. It's time to dig out my 10" SS skillet. Still, way quicker
than babysitting a non-p/c BB.

Despite the minor tweaks, it was very good and turned out even better
than I'd hoped. I used an Oz shiraz and some tri-tip stks Mom bought
awhile back. As usual, it's even better this morning. Also, check
out the link to "pressure cookers" in the WSJ Test Kitchen link, a
couple paragraphs below the photo. Good info if yer in the market for
a p/c.

nb

On 10/02/2013 7:16 PM, notbob wrote:
> I tried BB once without the pressure cooker. Total failure. Takes
> hours and never did come out right. I knew I'd hafta find a p/c
> recipe to use at this high altitude (8K ft). Well, I finally found a
> good one and made it last night. Excellent!
>
> Here is the recipe in the WSJ:
>
> <http://online.wsj.com/article/SB10001424127887324081704578235942207902144.html>
> http://tinyurl.com/b3uq5sk
>
> If this link doesn't work, google for "The Pressure Cooker Is On",
> then use the google provided link. If I bookmark the link and try
> to return to it, I get a blank page, but googling for it works
> every time. I have no idea why.
>
> Anyway, this recipe came out great. The only mod I made was using
> some faux au jus I had left over from my Fr dip sammies (canned beef
> broth, Better'nBullion, Johnny's Au Jux Concentrate). Considerably
> richer than plain beef broth. That, and I hadda put the beef back
> under pressure for another 10 mins, so you might jes go 30-35 mins in
> yer p/c, to begin with. Total time from start to chew was about 2 hrs
> max, I being in no particular hurry. The browning of the meat was the
> time killer, as I had to do about 4 batches to avoid crowding/steaming
> the meat. It's time to dig out my 10" SS skillet. Still, way quicker
> than babysitting a non-p/c BB.
>
> Despite the minor tweaks, it was very good and turned out even better
> than I'd hoped. I used an Oz shiraz and some tri-tip stks Mom bought
> awhile back. As usual, it's even better this morning. Also, check
> out the link to "pressure cookers" in the WSJ Test Kitchen link, a
> couple paragraphs below the photo. Good info if yer in the market for
> a p/c.
>
> nb
>
Link didn't work for me either but googling did. Looks good.
Saved it into my Recipes folder as a Word doc for printing.
Question:
Why cook the Brown Braised onions separately? Go mushy from
overcooking?

"Christine Dabney" > wrote in message
...
> On 10 Feb 2013 18:16:22 GMT, notbob > wrote:
>
>
>>
>><http://online.wsj.com/article/SB10001424127887324081704578235942207902144.html>
>>http://tinyurl.com/b3uq5sk
>>
>>If this link doesn't work, google for "The Pressure Cooker Is On",
>>then use the google provided link. If I bookmark the link and try
>>to return to it, I get a blank page, but googling for it works
>>every time. I have no idea why.
>
> Thanks. Really good article. I love my pressure cooker and while I
> don't use it as much as others, I do find it very useful. I think I
> will start using it more.
>
> I see they have a recipe/method for beef stock there, using the
> pressure cooker. I have some beef shanks in the freezer, so this
> might be a good way to make the beef stock.
>
> I will be taking mine with me when I head up to the bay area in about
> a month. I will be staying in an extended stay this time, and I
> don't feel like doing my usual method of making chicken stock: I
> usually let it simmer for hours and hours. I think the pressure
> cooker will work well for that.

I use a potful of chicken pieces (breasts, backs, drumsticks) and pressure
for an hour our two. The meat is in rags but the stock is beautiful jelly
--
--
http://www.shop.helpforheroes.org.uk/

On 2013-02-10, injipoint > wrote:

> Why cook the Brown Braised onions separately? Go mushy from
> overcooking?

Not sure. I didn't do the BB onions.

nb

On Sun, 10 Feb 2013 11:32:15 -0700, Christine Dabney
> wrote:

>On 10 Feb 2013 18:16:22 GMT, notbob > wrote:
>
>
>>
>><http://online.wsj.com/article/SB10001424127887324081704578235942207902144.html>
>>http://tinyurl.com/b3uq5sk
>>
>>If this link doesn't work, google for "The Pressure Cooker Is On",
>>then use the google provided link. If I bookmark the link and try
>>to return to it, I get a blank page, but googling for it works
>>every time. I have no idea why.
>
>Thanks. Really good article. I love my pressure cooker and while I
>don't use it as much as others, I do find it very useful. I think I
>will start using it more.
>
>I see they have a recipe/method for beef stock there, using the
>pressure cooker. I have some beef shanks in the freezer, so this
>might be a good way to make the beef stock.
>
>I will be taking mine with me when I head up to the bay area in about
>a month. I will be staying in an extended stay this time, and I
>don't feel like doing my usual method of making chicken stock: I
>usually let it simmer for hours and hours. I think the pressure
>cooker will work well for that.
>
>Christine

I used to do the hours and hours chicken broth. Then one day I was in
a hurry and did chicken in the pressure cooker. What a difference.
The flavor is as deep or deeper than you get with the long method. The
disadvantage is the capacity of the p/c, When I cook chicken broth
the long way, I have tons of pieces and parts plus a whole chicken and
lots of celery, onion, carrot etc. for a 12 quart pot.
It also depends upon what suits your mood that day. Some days just
call for something simmering on the stove.
Janet US

On 2013-02-10, merryb > wrote:

> A pressure cooker is something I am considering buying, but have no
> experience at all with them. We sell 2 different Kuhn Rikon ones where
> I work...What make is yours?

I have a Kuhn Rikon 5 qt. It's plenty big for two ppl. If a family
of four, go for a 7 qt. I know they are terribly expensive, but look
for one on sale. I got mine for half price cuz the store wuz
discontinuing the line. Like the WSJ article says, the K-R can also
be used as a regular pot. They are multi-layer construction and I use
mine as a 5 qt non-p/c pot all the time. The K-R has at least 3
safety valves (their web page says 5!). The end all safety mechanism
is the overall lid seal, which will blow out before an explosion can
occur. They are incredibly rugged and you'll probably end up passing
it on to yer heirs. I've never had a single problem with mine,
including putting on the lid. Jes line up the arrow and turn. No
rocket science required.

nb

On 2/10/2013 3:07 PM, Janet Bostwick wrote:
> It also depends upon what suits your mood that day. Some days just
> call for something simmering on the stove.
> Janet US

Yep, some days the scent of stock (or anything tasty, really) simmering
on the stove is so comforting

Jill

On Feb 10, 12:16*pm, notbob > wrote:
> On 2013-02-10, merryb > wrote:
>
> > A pressure cooker is something I am considering buying, but have no
> > experience at all with them. We sell 2 different Kuhn Rikon ones where
> > I work...What make is yours?
>
> I have a Kuhn Rikon 5 qt. *It's plenty big for two ppl. *If a family
> of four, go for a 7 qt. *I know they are terribly expensive, but look
> for one on sale. *I got mine for half price cuz the store wuz
> discontinuing the line. *Like the WSJ article says, the K-R can also
> be used as a regular pot. *They are multi-layer construction and I use
> mine as a 5 qt non-p/c pot all the time. *The K-R has at least 3
> safety valves (their web page says 5!). *The end all safety mechanism
> is the overall lid seal, which will blow out before an explosion can
> occur. *They are incredibly rugged and you'll probably end up passing
> it on to yer heirs. *I've never had a single problem with mine,
> including putting on the lid. *Jes line up the arrow and turn. *No
> rocket science required. *
>
> nb

Thanks for your report!
I guess it would be the 7 quart I'd want- I think it's $299, but I do
get a store discount.

On 2/10/2013 2:23 PM, merryb wrote:
> On Feb 10, 11:19 am, injipoint > wrote:
>> On 10/02/2013 8:14 PM, merryb wrote:

>>> A pressure cooker is something I am considering buying, but have no
>>> experience at all with them. We sell 2 different Kuhn Rikon ones where
>>> I work...What make is yours?
>>
>> Well, obviously I'm notnotbob but we have a Fagor on the boat. Used
>> it now for almost two years. Bought it from Bed Bath and Beyond in
>> Parole. Works well. Sometimes wish we'd bought the next size
>> up but then we haven't much space to store stuff.
>
> You're not Christine either!
> Thanks for your response- if I spring for one, it will probably be the
> the larger model.
>
Another vote here for the Fagor - sturdy, and easy to use. It's the 6
litre model. I wouldn't mind a larger one, for making extra-large
batches of stock, but for most things, the 6 litre works well.

On Feb 10, 3:21*pm, S Viemeister > wrote:
> On 2/10/2013 2:23 PM, merryb wrote:
>
> > On Feb 10, 11:19 am, injipoint > wrote:
> >> On 10/02/2013 8:14 PM, merryb wrote:
> >>> A pressure cooker is something I am considering buying, but have no
> >>> experience at all with them. We sell 2 different Kuhn Rikon ones where
> >>> I work...What make is yours?
>
> >> Well, obviously I'm notnotbob but we have a Fagor on the boat. *Used
> >> it now for almost two years. *Bought it from Bed Bath and Beyond in
> >> Parole. *Works well. *Sometimes wish we'd bought the next size
> >> up but then we haven't much space to store stuff.
>
> > You're not Christine either!
> > Thanks for your response- if I spring for one, it will probably be the
> > the larger model.
>
> Another vote here for the Fagor - sturdy, and easy to use. It's the 6
> litre model. I wouldn't mind a larger one, for making extra-large
> batches of stock, but for most things, the 6 litre works well.

Thank you for your opinion also- I guess I will research them.

On 2013-02-11, merryb > wrote:

> Thanks again for your reply! Guess I need to start saving for one.

Magfesa makes a good p/c, but they're not all that much cheaper than
K-Rs.

There are some really good prices for K-Rs on Amazon, including a 5qt
and p/c fry pan set. I think you can p/c in oil like KFC with the fry
pan, but not positive. I also noticed an K-R Ecomatic that's about half
as much as a Duromatic. Never seen one before, so can't comment on
'em.

nb