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    You are in: Home / Community Forums / Kitchen Gadgets & Appliances / PRESSURE COOKER Thread!!
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    PRESSURE COOKER Thread!!

    Go to page << Previous Page  1, 2, 3 ... 30, 31, 32
    hip pressure cooking
    Wed Jan 26, 2011 12:11 pm
    Semi-Experienced "Sous Chef" Poster
    Did you see this?
    http://www.instructables.com/id/Easy-Bread-Anywhere%3a-%22Baking%22-bread-in-a-pressure-/

    Looks great, but i don't know about a crust-less bread! I do like how they did the steaming step in the pressure cooker for a nice fat rise. Perhaps you can do a mixed method of quick-rising a bread in 20 minutes in the pressure cooker, and then baking for the crust?

    Here are some recipes already designed for steaming, though would need some tweaking for pressure cookering:
    http://www.breadexperience.com/steamed-bread.html

    It's almost dinner time for me, here in Italy, so very soon I'm going to be making a panettone bread pudding - one of my readers sent me her recipe and I can't wait to try it!

    L

    [/i]
    fluffernutter
    Wed Jan 26, 2011 12:19 pm
    Food.com Groupie
    Ooo thanks for these. I steamed a baking powder bread this morning and it worked well, so look out world, it's gonna be an avalanche of steamed breads coming from my kitchen.
    MollyJ
    Sat Mar 05, 2011 12:32 pm
    Food.com Groupie
    I"m a newbie to pressure cooker cooking. SOmeone else directed me to "the" pressure cooker thread. It has 467 entries (counting mine). That's gotta be a record.

    Anyhow, I've made it part of my favorites.

    How does everyone do their pinto beans for use in either chili or soup or for mashing as beans. Just curious.
    fluffernutter
    Sat Mar 05, 2011 12:52 pm
    Food.com Groupie
    I use the Univ California-Davis quick soak method to get the indigestible sugars: boil 1 minute, let stand 1 hour. Drain, cover with fresh water, bring back to a boil. Throw in a clove of garlic and two sliced green onions, a bay leaf and a pinch of oregano, bunch of salt. Lid on, high pressure. 12 minutes for beans that keep their shape, 15 to 18 if I'm mashing them to refry. Good luck!
    hip pressure cooking
    Thu Oct 04, 2012 6:07 am
    Semi-Experienced "Sous Chef" Poster
    Wanted to bump up this thread and find out what everyone is pressure cooking, now?

    Ciao,

    L
    fluffernutter
    Thu Oct 04, 2012 7:29 am
    Food.com Groupie
    Visited family in central Florida last month. They had alligator in the freezer. Made a Jamaican-style stewed gator in spices in the pressure cooker. It was great!
    billyfish
    Fri Apr 11, 2014 6:04 pm
    Newbie "Fry Cook" Poster
    I have a 2-5 L cooks essential Digital Pressure cooker.My problem is I have no recipes suitable for it. I have just found this forum and would be most grateful for any help you can give me, recipe wise,or with the formula for redu ctions to the ingredients of the recipes for a larger cooker.Including time adjustments.Thanking you in advance for any help you can offer.
    cheers billyfish.
    Go to page << Previous Page  1, 2, 3 ... 30, 31, 32 E-mail me when someone replies to this
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