Re: pressure cookers was Re: Need recommendations on security

"Mike Easter" <[email protected]> wrote in message 
news:[email protected]...
>
> There are no easy answers from Easter.

rotfl


>
> 12-15 mins depending on the soaked condition and how you are going to
> handle the cooldown, with or without a quench.  See below the wordiness.

OK I don't usually do the water cooldown unless it is something that is 
really going to become way overcooked during the natural cooldown

<snip good bean stuff>

> So, I would perform some beansoak, quick or long and you deal with
> discarding the soak water or not, depending on your family's pref.

I discard  ... without going into detail that works better around here ...



>
> Now about the cooking time.  If the beans are very soaked using quick or
> long formulas, you can go to the short 12 min side of the equation, but
> then I would not quench at all, but just let it cool naturally.

nod


>
> The business about quenching I use for fresh vegetables and things that
> can overcook very easily.  In the quenching, when the cooking time is
> done, I immediately set my full pressure cooker on a low metalrack in
> the sink [my sink is big enough to accommodate the cooker and its
> handle] and use a little spray hose to hose down the top until it loses
> all of its pressure and then I open the cooker immediately as soon as
> the safety feature of the handle will let me.  Maybe I'll twiddle the
> jiggler to see what's up or not with the pressure..

I do the same thing without the metal rack ... amazing how fast that makes 
the pressure drop, I was astounded the first time I tried that


>
>
> No.
>
> I'll have to tell that story another time.  I use a recipe called
> poached chicken plus stock which starts with a whole chicken which ends
> up as boned chicken, some fresh vegetables which are utterly destroyed
> by all the cooking but their flavor lives on, and a lot of water.  So
> then you cook the chicken and vegetables and water for 9 minutes and let
> it cool naturally.  When you can handle the chicken, you remove all the
> meat and save it for another purpose and remove the skin from the broth
> batch.  That leaves the bones and the overcooked vegetable pulps and the
> broth that is just beginning to seriously develop.  Then you put the top
> back on and cook up that whole shebang for another 30 minutes and then
> let it cool naturally again.  That is those bones and the
> intensification of the vegetable 'notes' all getting to know each other
> amidst the chicken flavor.  Then you fish out all the bones [the little
> disintegrated ones I've experimented with just blending instead of
> fishing out every little one] and the vegetable parts that aren't
> smithereens and let it cool in the fridge so you can scoop off the fat
> that comes to the top.

Ok interesting -- I have never done the "double cook" -- will try that next 
time

> That boned poached chicken can also be used in a lot of things.

nod -- chicken salad, sandwiches, casseroles, being pushed to the back of 
the fridge and forgotten and growing of interesting molds :-)


Maybe we need a new newsgroup -- SC cooking :-)

Thanks!


E