Kitchen

[Marp]

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@momtochloe wrote:

This is so funny you are posting this as early this morning they had a tiny 2 quart PC on.  I didn't know they made them that small but they made some very interesting recipes if you are cooking for just a few folks.

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I was thrilled to see the 2 quart PC and ordered it to add to my collection.  I currently have a 6 quart oval, a 4 quart oval and now the 2 quart round.  Would have preferred that it too be oval but I've been wanting a 2 quart for so long I couldn't pass it up.

[jaxs mom]

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@SharkE wrote:

I posted last night LOL but I want to see that 2 qt going over there now.

I got 2 4qt ovals, 2 six qt's and 1 8qt oval for long ribs. Plus, I kept my old time Ultrex on the stove one just because LOL

I dont' know how folks get by with fixing roasts, ribs, briskets without a pressure cooker. I read in "I've never had a pressure cooker" I try to keep mouth shut, but , I think how in the world do you eat that tough meat without one .  It just blows my mind. I've been using pressure cookers since I was 15 and helping to keep house. (back then you cooked and cleaned and sewed) Have to have dog canine teeth to eat tough beef can't even cut it with a serrated knife.

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Well I have two pressure cookers, but brisket is absolutely fabulous smoked over wood, which is how we usually do it. Occasionally I'll braise one in the oven and it's also great. Same thing with pork shoulder. They never come out tough ever. 

[jaxs mom]

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@SharkE wrote:

I'm mainly just putting in pressure cooker to tenderize it.

I bake in oven to get the brown color and crust like look to it.

Pork is really thick and takes long time to cook well done. It's always raw in the middle and well done on outside.  when you bake in oven first for at least an hr. (in my case, hr. and a half) you get that really browned and done look. Pressure cooker finishes cooking it and makes it fork tender.

Yep, takes more time then just putting it straight in the pressure cooker. If I was doing it that way I'd cook it 90 min. mininum on high. 

I gotta have browned meat. LOL

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I cook whole pork shoulders in the oven and we smoke them outside in the smoker and they are never raw in the middle and overdone outside. Turn the heat down. 225ish is perfect. 

[novamc1]

I do not own, have never owned, and do not plan to ever own a pressure cooker.  I swear by my LC enameled cast iron dutch ovens to cook beef and pork to falling-apart tenderness with long oven cooking at low temperatures.  All that's required  is to season the meat, add a little liquid or mix of liquids (water, broth, wine, vinegar are some options), put it in the oven and walk away to do something else for hours.

The same tender results can be achieved on the stovetop  at low temperatures and with the passage of time. (This is called "braising".)

I never like to put together a dinner in a hurry anyway........prefer doing it in steps over maybe a couple hours.  I did do three foods for dinner tonight fairly quickly, because none of them took long to cook,  and did not enjoy the rapid multi-tasking.