PRESSURE COOKER Thread!!

[hip pressure cooking]

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

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[fluffernutter]

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]

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]

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]

Wanted to bump up this thread and find out what everyone is pressure cooking, now?

Ciao,

L

[fluffernutter]

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!