Pressure Perfect is Pressurific!
I just did beer-basted, pressure-cooked spare ribs in our 10L (i.e. 12Qt supersize) pressure cooker we recently purchased and are finally learning how to use. Probably could have gone even a few more minutes (I didn't think about the fact that at around 6,000 ft, we've got elevation cooking issues), but they were great.
Then we finished the ribs on the grill and used what is one of my favorite store-bought sauces -- Tony Roma's. Don't really like going there too much, but I do love their original sauce, very tangy. Costco here in Colorado has it in bulk (of course).
We actually got the ribs from a fantastic local butcher we've found, Edward's Meats. They were terrific. Costco ribs are probably cheaper, but it was $11 for both of us, and the ribs were top quality. Edward's pre-stripped off the hard membrane you find on the back of the ribs, which was great because while I agree with the Weber Grill book that it should come off, it's not as easy as they make the process out to be.
We recently bought the Pressure Perfect book, a great all-in-one pressure cooking reference!
It's got quick reference times for all the veggies and meats, and of course cooking times for speeding up the preparation of broth! In fact, I kept the juice from the pork to have a beer-pork broth that I can use later. Mmmm... I'm finding that I'm using broth and stock quite a lot to improve soups and recipes. My recent Irish stew, of course, used broth instead of water. BAM!
I can always use old chicken and beef bones and make a broth out of them. BUT, with the pressure cooker, it says it takes 1/3 the time. Which becomes important when a normal broth takes 3+ hours to simmer!!!! So, I'm getting psyched about the Pressure Revolution.
I also recently did chicken thighs and breasts with bone in the cooker -- to use in chicken salads. The chicken was great, and more broth from the bones and leftover juice!
Mmmm.... try it, you'll like it!
We purchased an inexpensive pressure cooker, but the elite cooks (my Dad's wife Peggy) use Kuhn Rikon of Switzerland.
Posted by BilFish at April 2, 2004 08:45 AM