The Test Kitchen: Tips for Using a Pressure Cooker - Gourmet Magazine

Can food editor Gina Marie Miraglia Eriquez convince editor in chief Ruth Reichl that food from a pressure cooker can be tasty? Get the recipe: http://www.gourmet.com/recipes/2000s/2008/12/tuscan-lamb-shanks

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• Cooking
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• Ruth
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[gracelabar]

She makes it seem as if the cooker is supposed to steam continually throughout the cooking time. Not so. Once that stream of steady steam appears, the heat is reduced to maintain pressure to just a "puff" of steam every 10 seconds. Keeping a steady stream of steam can cause the cooker to go dry, and burn the food, before the cooking time is up. I'm glad magazines like Gourmet are finally giving pressure cookers some recognition, but they should teach proper procedure too.

[TheVQ]

Pressure cookers rock. There's no reason to be afraid of the new ones. Fast food never tasted so good and fresh.

[andysgrl33]

@zzzzzzsnooze2nd You can't deep fry in a pressure cooker.

[zZZzzzSnooze2nd]

How can you deep fry chicken or fries in there, No video about that?

[brydenshiells]

Missing beans - absolutely stupid not to mention the quantity of beans and when to add them.... thanks for commenting on the one cup quantity.... Bryden

[HeavenNNature]

They never showed THE BEANS being placed into the pot. If you look at the video, you can see the DRY BEANS sitting in a one cup measure to the right of the pressure cooker on the stovetop. Once she talks about giving it another stir, you can see the white beans floating around in the boiling liquid. They somehow cut that out of the video. A big omission, since it's "Lamb Shanks with White Beans."

[HeavenNNature]

@raficsulejmanovic

The big deal about pressure cookers is that they retain the nutrients and flavors. I just made a porcini mushroom risotto in my pressure cooker in 15 minutes, and the flavors were so enhanced and the risotto was so creamy, it was amazing. I could taste the full impact of the porcini's throughout. Nothing was "boiled out" like when you are boiling and stirring for an hour!

[aseglkj]

0:58 "I'm going to sautee my vag"

LOLWUT?

[twoblink]

@MstrMnd420 My pressure cooker is a Kuhn Rikon, and it has a 2 bar system. At 1 bar is the lower setting and 2 bars is the higher (pressure) setting. My rule of thumb is 15 minutes @ 2 bars in pressure cooker = 1 hour in a non-pressure cooker (so 4x faster). So if the recipe called for 4 hours of cooking time, then only need to cook it for an hour in the pressure cooker.

[raficsulejmanovic]

I am just worried all the good stuff in the veggies are gone. Am I wrong?

[Soldier957]

Could you do fresh white beans in there with the other ingredients or are they on another cook time?

[generatrix999]

The reason stuff burn (on the bottom) in a pressure cooker is b/c the heat is too damn high, that's the only reason. Lower the heat unless you want to fast steam with just water at the bottom.

I never pressure cook with more than medium heat, otherwise the bottom burns/sticks.