Re: pressure cookers was Re: Need recommendations on security

User wrote:

> What was "between the lines" is the fact that we don't rush things
> here, slow cooking is what gives Cajun Cuisine it's reputation along
> with it's unique spices, etc. You can't pressure-cook a dish in 1
> hour and expect it to taste the same as slow cooking it for 4 hrs,
> like Gumbo and Etouffee for instance.

Superheated steam actually enhances natural flavors.  Typically when one
adjusts recipes for pressure cooking one can use less seasonings to get
the same taste 'sensation'  - and vegetable and meat flavors 'sing' and
harmonize all the better.  Also, the airless environment and less
exposure to both 'low' boiling heat and atmosphere air for hours
prevents the loss by oxidation of some great flavor nuances that are
often destroyed when a pot of vegetables like okra or tomatoes or 'light
hearted' meats like crab or shrimp and chicken are beaten to death.

Show me a crockpot or stovetop pot cooking recipe you love and I'll bet
I can improve on it.  Or, if not me, someone who knows pressure cooking
better than I.

The business of filling the house with wonderful smells for many hours
is another subject that needs to be taken into consideration.  If you
want to fill the house with good smells for hours, put some bread in a
homemade bread cooker or something, because the pressure cooking is
going to get the job done so fast that the wonderful food cooking
atmosphere happens right before everyone is ready to dig in, instead of
teasing them so long before 'it happens'.

Another one of those 'instant gratification' plus and minus issues.


-- 
Mike Easter
kibitzer, not SC admin