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Five amazing pressure cooker for cooking meat

Five amazing pressure cooker for cooking meat
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Pressure cooker may become softer flesh but only but a few wrong moves can turn meat into a shrived tasteless lump. Here are 5 easy tips for better cooking meat!

cooking-in-a-pressure-cooker-is-simple

  • Give your meat a quick all-around before starting a braise or tumble pressure steamed or boiled meat on a heat-proof platter and slide it under the broiler for a few minutes to add a beautiful.
  • Liquid is your meat’s number one flavor-sucking enemy, but it’s your cooker’s best friend. That’s because there is almost no evaporation during pressure cooking- just 3-5% versus 30% evaporation during conventional cooking. While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it’s own juice and braise in that flavorful liquid, instead.

Pressure cooker makes flavor, liquid infused deep into the food

  • Whenever possible use fresh! Pressure cooking has a tendency to infuse the flavor of every ingredient in the cooker together. Herbs should give their fresh oils and water to your recipe, not absorb it. Toss fresh herbs in the cooker whole, stems and all, before closing the lid -the pressure will take care of the rest!
  • Flour, starch (potato or corn), and ingredients in prepared sauces and canned cream soups (agar, carrageeanan, modified food starch, etc.) should be added after pressure cooking . Otherwise, the cooking liquid will thicken the liquid the cooker needs to reach pressure making it difficult for it to boil and either scorch the bottom of the cooker or prevent it from reaching pressure altogether (or both). Add the thickener and simmer it into your dish when pressure cooking is finished.
  • Use natural release for most meat-centered pressure cooker recipes. It will slowly (10 to 20 minutes) bring the temperature of the super-heated meat down and prevent all of the high-temperature-juice inside from evaporating away in a aromatic cloud and leaving behind a nearly inedible and definitely tasteless hunk of fibers that used to be meat. Oh, and by the way, natural release means to just turn the heat off and forget about your pressure cooker for about 10 minutes while the pressure comes down all by itself.

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