Wednesday, March 25, 2015

Under Pressure

Got a shiny new pressure cooker for Christmas, and it's awesome. The biggest one they make, 9 litres, and took it out for the first test drive.

Pressure cooker rabbit stew:

It's the simplest recipe you can imagine: you cut up the coniglio into big pieces, chop two carrots, an onion and four cloves of garlic. Dredge the bunny bits in a little flour with a little salt and curry powder, (used the plastic bag method). Brown the pieces in a bunch of butter, then put it all together in the pot with the veg. Add a soup cube and some sage and water just to cover, then bring the water to a boil, put on the pressure lid, and turn the heat way down. Seriously, it'll be done in 20 minutes. It's amazing. And the meat is perfect, tender and done all the way through, and the broth is fantastic. The only thing that could make it better is a little white wine which I didn't have.

What I couldn't believe was the speed. I figure it's basically what a microwave was before microwaves.

Totally get a pressure cooker.



Anonymous said...

You can also use it to pressure can meats and vegetables. I get quite a rush seeing jars of veggies and my own tomato sauce in my pantry. I made jams and pickles for years, but was afraid to try other things until I got this cooker/canner.

Hilary Jane Margaret White said...

Linda, do you know a step-by-step website for pressure canning meats?