GardenFork – Eclectic DIY

Tag: pressure cooker video

  • Cook With A Pressure Cooker – GF Video

    Cook With A Pressure Cooker – GF Video

    Learn how to cook with a pressure cooker in this GardenFork Cooks video. I cook recipes with a pressure cooker all time in the kitchen. Its perfect for last minute meals where you decide you want beans, but forgot to cook them ahead of time. People claim you can cook foods in 5 minutes, which isn’t exactly true, but its a great kitchen tool.

    One of my favorites is our how to cook with a pressure cooker pork roast recipe video. Its very  popular because its so darn easy. And it makes you look like a genius when you have people over for dinner. Put in the pork, add beans if you like, some seasonings, maybe  you did a dry rub to the pork before hand, and cook.

    Tips when you cook with a pressure cooker:

    • Pay attention to how much liquid you add. Your cooker should have a mark inside the rim showing the maximum liquid level. Don’t go over that. The liquid could expand too much and clog the relief valve.
    • Be sure the gasket and lid are clean after each use, you don’t want any food debris to compromise the seal.
    • Read the directions that come with the cooker. You don’t usually read these, I know, but its important here, OK?
    • If steam coming out of the pressure cooker is louder than a low hiss, turn down the heat.
    • Most pressure cookers have a high pressure and low pressure setting, check the recipe to see which setting you should use.

    Some people  have a fear of cookers, which is understandable, but they are super safe. Modern day cookers have numerous relief systems in place, so cook on.

    I wrote about how to buy a pressure cooker here. I own two cookers, and based this on my experience and what some of the leading food publications recommend.

    Two of my favorite pressure cooker cookbooks are the Cooking Under Pressure series by Lorna Sass, they have great charts in them, plus recipes.

    cook with a pressure cooker

    Watch all our pressure cooker recipe videos here.

  • Pressure Cooker Polenta Recipe – GF Video

    Pressure Cooker Polenta Recipe – GF Video

    Here’s our pressure cooker polenta recipe, and it couldn’t be easier, but that’s why we love the pressure cooker.
     

     
    Polenta doesn’t have to be hard to cook. So many people think to make polenta you have to stand over the stove and constantly stir the polenta in a sauce pan for hours and that’s not true. You can use your pressure cooker to make polenta quickly and easily and you don’t have to stir it.

    Our pressure cooker polenta recipe is based on one from Lorna Sass who has several pressure cooker cookbooks I have her Great Vegetarian Cooking Under Pressure book and I like it

    This is a great example of how a pressure cooker can make things go much faster in the kitchen and they taste great of course polenta always taste really good with butter and cheese I especially like pecorino reminder cheese with the polenta

    pressure cooker polenta recipe

    I usually make a double batch of polenta because I like to take the leftover polenta and pour it into an oiled loaf pan to make grilled polenta slices the next day would you can fry up for breakfast lunch or dinner they taste great anytime do you have a favorite polenta recipe or do you use polenta in a dish that you make I like to hear about that in the comments below.

    Watch our Microwave and Stovetop Polenta Recipe Video here:

    polenta recipe video

    Grilled Polenta goes great with a simple tomato sauce, vegetables, or Braised Short Ribs.

    pressure cooker polenta recipe

     

    Pressure Cooker Polenta Recipe

    Quick polenta recipe that doesn’t require constant stirring that uses a pressure cooker. I’ve cooked polenta many ways and i think this pressure cooker recipe is the best and easiest way to do it.

    Ingredients

    • 1 cup
      Polenta or Corn Grits
    • 4 1/2 cups
      water
    • 1 teaspoon
      salt

    Cooking Directions

    1. Take your polenta, also called corn grits and put in the pressure cooker
    2. Add the 4 1/2 cups of water and salt.
    3. Close the pressure cooker and lock the lid.
    4. Bring up to high pressure, and then cook for 5 minutes.
    5. Take the pressure cooker off the heat and allow to cool for 10-15 minutes, allowing for a natural release
    6. When you open the pressure cooker, the polenta needs to be mixed together, best tool for that is a whisk.
    7. If you want to make polenta slices, pour the cooked polenta into an oiled loaf pan and cool overnight.

  • Pressure Cooker Short Ribs Recipe – GF Video

    Pressure Cooker Short Ribs Recipe – GF Video



    This pressure cooker short ribs recipe really shows just how great a pressure cooker is. Pressure cookers are great for easy cooking and last-minute cooking – if you decide you want some short ribs at the last minute you can cook them up fairly quickly with a pressure cooker. If you were to cook short ribs in the oven or on your cook-top it would take quite a while. But with the pressure cooker, you toss your ingredients in the cooker close it up, bring it up to temperature, cook it happen hour and you’re done. And that my friends is amazing!
    For this pressure cooker short ribs recipe, I like bone-in short ribs you can also get boneless short ribs those short ribs will cook much faster in the pressure cooker but I think the bone adds flavor so that’s why I use bone in short ribs.

    pressure cooker short ribs recipe
    sear the short ribs, don’t cook them

    You want to make sure to cut big chunks of carrot. If you make the carrot pieces small I think they’re going to fall apart in the pressure cooker. They’re in there for half an hour if they are too small the pieces breakdown, maybe even like turn to mush. Which would be a bad thing.
    For this pressure cooker short ribs recipe I use half red wine and half water. I think if you use all wine for the braise it’s just too strong I use a medium bodied Malbec box wine. Good box wine is just fine. K?
    When cooking food in the pressure cooker, it’s actually better to under estimate the cooking time than to over estimate. If you overcook the ribs, they’re not as good. If you undercook them you can always close the lid back up and bring them up to pressure and cook them for a few more minutes. When you open the lid, some of the meat will be falling off the bone, some will still be sticking to the bone, but either way your friends are going to love this. My friends did. Let me know what you think in the comments below, do you make short ribs or do you have some good pressure cooker tips and recipes?

    Here is my pressure cooker review and purchase suggestions post.

    Pressure Cooker Short Ribs Recipe

    4 large pieces of bone-in short ribs

    1 medium – large sweet onion chopped coarsely

    1 lb carrots, chopped into 1″+ chunks

    1 cup medium body red wine, like a Malbec or Cote Du Rhone

    Sear the large sides of the meat in a few glugs of vegetable oil in the pressure cooker without the lid on. Just brown the meat, don’t cook it.

    When all the meat is browned and in the pot, add in the carrots and onions, and pour in 1 cup of wine and 1 cup of water.

    Attach the pressure cooker lid and lock it according to the manufacturers instructions.

    Cook on high pressure for 30 minutes.

    Turn off heat and let pressure cooker cool down for 10 minutes. Release any remaining steam per instructions and open the lid away from you.

    Gently pour the meat and vegetables into a colander and collect the braising liquid in a bowl. Use a fat separator or a glass container to pour off most of the fat in the braising liquid.

    Put the meat and veg into a serving bowl and pour the braise liquid over it. You could thicken the liquid if you wish with cornstarch.

  • Pressure Cooker Braised Pork with White Beans and Peas Video

    Pressure Cooker Braised Pork with White Beans and Peas Video

    I love cooking with my pressure cooker and this braised pork recipe what white beans is to me the quintessential fall and winter recipe.



    Cut up some pork, with some dried beans, add onions, some herbs, in for the pressure cooker 30 minutes later you’re done. Isn’t that amazing?
    I could probably eat white beans every day all winter. They just have this kind of magic quality and you really haven’t done anything. Maybe you added some onions and garlic, some olive oil – just a little bit of something and boom amazing. What I really like to do is save with the cheese rinds from Romano and Parmesan cheese, and when I’m cooking white beans, I throw them in. I chopped up the cheese rinds into 1 inch chunks, and throw them in while I’m cooking the beans. The rinds gives off a magic flavor quality which I love.

    This pressure cooker recipe works really well for this recipe. If you wanted to go a little faster you could add in frozen carrots at the end of the dish  instead of chopping up carrots in the beginning. Just one little cheat that might work and make it a little faster for you. I posted about pressure cooker reviews and a really good pressure cooker cookbook I like here.

    Pressure Cooker Braised Pork with White Beans and Peas Recipe

    This is for your average 6 quart pressure cooker, if you have a larger pressure cooker you can increase the dried white beans to 1 pound.

    2-3 pound boneless pork shoulder or pork butt, or a pork shoulder you have deboned. Cut into 1″ or so cubes. Cut off large pieces of fat.

    8 ounces of dried white beans, Northern, Cannenelli, or whatever you have

    2 Medium Onions, or one large one chopped into 1/2″ pieces

    6-8 cloves of chopped garlic  depending on how big the cloves are

    2 tablespoons Italian Seasoning herb mix, or Herbs de Provence herb mix

    4 bay leaves

    1 cup white wine  dry wine is better, I think

    3 cups chicken broth  you can use beef broth if you want a bigger flavor

    2 lbs of carrots chopped into 1″ lengths

    16 ounce bag of frozen peas.

    Rinse the white beans, put in a bowl and cover with hot water, add in 1 tablespoon of salt and let sit for an hour or longer.

    Heat a glug of oil in a skillet and add in the chopped onions and chopped garlic, you want them to start to brown.

    Heat a glug of oil in the pressure cooker and brown the cubed pork shoulder. You don’t want to cook the meat, just brown it.

    When the onions-garlic is browned, put them in with the meat. Pour some white wine into the onion pan, deglaze the bottom, and pour this into the pressure cooker with the meat and onions. Add in white wine to 1 cup or so.

    Add in the carrots to the pressure cooker.

    Drain the beans in the salt brine – do not rinse them – and add to the pressure cooker.

    Pour in the 3 cups of broth.

    Drop in the herbs. I go kinda heavy on herbs, follow your nose…

    Important: follow your model’s instructions on how full you can fill the pressure cooker, most limit it to 2/3 or 3/4 full. You may have to hold back on some of the beans or carrots.

    Close up the pressure cooker and bring to high pressure, lower the heat and cook at high pressure for 30 minutes. Let it sit for 10-15 minutes and then quick release any residual steam.

    Drop in the bag of frozen peas, stir into the mix.

    If you have any cheese rinds from Romano or Parmesan, you could cut these into big chunks and drop them in. Carve off the hard edge or wax rinds themselves, as they will dissolve.

    If you want make this a bit faster, omit the chopped carrots and when the pork is done, drop in a bag of frozen sliced carrots when you put in the frozen peas.