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Posted by Olwyn Mary on April 15, 2009, 10:39 pm
Kate XXXXXX wrote:
show/hide quoted text
>
>
> That sounds like the standard way mum taught me to make stock. We both
> always hated greasy soup! ;) have a fat separating jug, so I can
> speed things up a bit, but I'm thinking of cheating and using stock
> cubes this time out, as we so rarely eat beef (it's one of the things I
> can only cope with in miniscule quantities well spaced!).
>
> I alternate the slow cooker and the pressure cooker, and have been known
> to use both in one recipe! :D
I find the fat separating jug does not do such a good job as putting the
hot juices into the fridge and letting the fat rise up then solidify. OK
if you are in a major hurry, but the slower way is better.
I never, ever, use commercial stock cubes. Too much "ingredients) for
my taste. OTOH, I always have stock in the freezer. Every bone which
comes into the house goes through the stockpot, and I occasionally buy
beef or pork bones just to make stock to have available when needed. In
my house, "stock cubes" refers to homemade stock which I freeze in an
ice cube tray, then pop out and store in a freezer bag. Two or three
are usually just the think to deglaze a pan or whathaveyou.
Interesting note about pressure cookers. I discovered it was more and
more difficult to find the sealing rings for my old one, so gave it to
the church rummage sale and bought a new one. The new one is easier to
use, but takes decidedly longer. For instance, the beef stew recipe
used to take quite a while to get up steam, but then had to cook for 12
minutes. In the new one, you don't have to wait for it to get up steam
then put the pressure valve on, but it takes half an hour to cook the
stew beef. Oh well, perhaps the total elapsed time is about the same, I
shall have to stand in the kitchen and time things completely one of
these days.
Olwyn Mary in New Orleans.
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Posted by Pogonip on April 16, 2009, 1:11 am
Olwyn Mary wrote:
show/hide quoted text
>
> Interesting note about pressure cookers. I discovered it was more and
> more difficult to find the sealing rings for my old one, so gave it to
> the church rummage sale and bought a new one. The new one is easier to
> use, but takes decidedly longer. For instance, the beef stew recipe
> used to take quite a while to get up steam, but then had to cook for 12
> minutes. In the new one, you don't have to wait for it to get up steam
> then put the pressure valve on, but it takes half an hour to cook the
> stew beef. Oh well, perhaps the total elapsed time is about the same, I
> shall have to stand in the kitchen and time things completely one of
> these days.
>
> Olwyn Mary in New Orleans.
>
>
>
I think a pressure cooker is a pressure cooker, old or new. You could
have done the same thing with the older one, and I have done sometimes
when it was inconvenient to stand around waiting for the steam to start
coming out. Same with the new one. If you l like, you can wait to put
the weight on instead of starting out with it in place.
The seals are still available, but a little hard to find because there's
so little demand for them anymore. Microwaves and convection ovens seem
to be the current hurry-up processes. Sometimes a pressure cooker is
just the thing, though, since it tenderizes shoe leather and other tough
bits.
--
Joanne
stitches @ singerlady.reno.nv.us.earth.milky-way.com
http://members.tripod.com/~bernardschopen/
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Posted by Kate XXXXXX on April 16, 2009, 4:09 am
Pogonip wrote:
show/hide quoted text
> Olwyn Mary wrote:
>> Interesting note about pressure cookers. I discovered it was more and
>> more difficult to find the sealing rings for my old one, so gave it to
>> the church rummage sale and bought a new one. The new one is easier to
>> use, but takes decidedly longer. For instance, the beef stew recipe
>> used to take quite a while to get up steam, but then had to cook for 12
>> minutes. In the new one, you don't have to wait for it to get up steam
>> then put the pressure valve on, but it takes half an hour to cook the
>> stew beef. Oh well, perhaps the total elapsed time is about the same, I
>> shall have to stand in the kitchen and time things completely one of
>> these days.
>> Olwyn Mary in New Orleans.
>
> I think a pressure cooker is a pressure cooker, old or new. You could
> have done the same thing with the older one, and I have done sometimes
> when it was inconvenient to stand around waiting for the steam to start
> coming out. Same with the new one. If you l like, you can wait to put
> the weight on instead of starting out with it in place.
>
> The seals are still available, but a little hard to find because there's
> so little demand for them anymore. Microwaves and convection ovens seem
> to be the current hurry-up processes. Sometimes a pressure cooker is
> just the thing, though, since it tenderizes shoe leather and other tough
> bits.
I coudn't live without mine, and when the old one broke (the handle
broke, and the newer ones, which are otherwise exactly the same), have a
different fitting. Mind you, the old one cost me a quid at a rummage
sale, and I asked for the new one for Christmas, so neither cost me
much! :) Mind you, the new one is now over 10 years old and they've
'updated' it again...
Mine is the slightly older version of the Prestige High Dome 5L cooker
with the 3 piece presseure knob. I can cook at 5, 10, or 15 PSI.
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!
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Posted by Pogonip on April 16, 2009, 4:13 am
Kate XXXXXX wrote:
show/hide quoted text
> Pogonip wrote:
>> Olwyn Mary wrote:
>>> Interesting note about pressure cookers. I discovered it was more and
>>> more difficult to find the sealing rings for my old one, so gave it to
>>> the church rummage sale and bought a new one. The new one is easier to
>>> use, but takes decidedly longer. For instance, the beef stew recipe
>>> used to take quite a while to get up steam, but then had to cook for 12
>>> minutes. In the new one, you don't have to wait for it to get up steam
>>> then put the pressure valve on, but it takes half an hour to cook the
>>> stew beef. Oh well, perhaps the total elapsed time is about the same, I
>>> shall have to stand in the kitchen and time things completely one of
>>> these days.
>>> Olwyn Mary in New Orleans.
>> I think a pressure cooker is a pressure cooker, old or new. You could
>> have done the same thing with the older one, and I have done sometimes
>> when it was inconvenient to stand around waiting for the steam to
>> start coming out. Same with the new one. If you l like, you can wait
>> to put the weight on instead of starting out with it in place.
>> The seals are still available, but a little hard to find because
>> there's so little demand for them anymore. Microwaves and convection
>> ovens seem to be the current hurry-up processes. Sometimes a pressure
>> cooker is just the thing, though, since it tenderizes shoe leather and
>> other tough bits.
>
> I coudn't live without mine, and when the old one broke (the handle
> broke, and the newer ones, which are otherwise exactly the same), have a
> different fitting. Mind you, the old one cost me a quid at a rummage
> sale, and I asked for the new one for Christmas, so neither cost me
> much! :) Mind you, the new one is now over 10 years old and they've
> 'updated' it again...
>
> Mine is the slightly older version of the Prestige High Dome 5L cooker
> with the 3 piece presseure knob. I can cook at 5, 10, or 15 PSI.
You can even get a pressure cooker that works in the microwave! I
wonder if it can have a meal ready before you decide what you want for
dinner?
--
Joanne
stitches @ singerlady.reno.nv.us.earth.milky-way.com
http://members.tripod.com/~bernardschopen/
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Posted by Kate XXXXXX on April 16, 2009, 8:37 pm
Pogonip wrote:
show/hide quoted text
> Kate XXXXXX wrote:
>> Pogonip wrote:
>>> Olwyn Mary wrote:
>>>> Interesting note about pressure cookers. I discovered it was more and
>>>> more difficult to find the sealing rings for my old one, so gave it to
>>>> the church rummage sale and bought a new one. The new one is easier to
>>>> use, but takes decidedly longer. For instance, the beef stew recipe
>>>> used to take quite a while to get up steam, but then had to cook for 12
>>>> minutes. In the new one, you don't have to wait for it to get up steam
>>>> then put the pressure valve on, but it takes half an hour to cook the
>>>> stew beef. Oh well, perhaps the total elapsed time is about the
>>>> same, I
>>>> shall have to stand in the kitchen and time things completely one of
>>>> these days.
>>>> Olwyn Mary in New Orleans.
>>> I think a pressure cooker is a pressure cooker, old or new. You
>>> could have done the same thing with the older one, and I have done
>>> sometimes when it was inconvenient to stand around waiting for the
>>> steam to start coming out. Same with the new one. If you l like,
>>> you can wait to put the weight on instead of starting out with it in
>>> place.
>>> The seals are still available, but a little hard to find because
>>> there's so little demand for them anymore. Microwaves and convection
>>> ovens seem to be the current hurry-up processes. Sometimes a
>>> pressure cooker is just the thing, though, since it tenderizes shoe
>>> leather and other tough bits.
>> I coudn't live without mine, and when the old one broke (the handle
>> broke, and the newer ones, which are otherwise exactly the same), have
>> a different fitting. Mind you, the old one cost me a quid at a
>> rummage sale, and I asked for the new one for Christmas, so neither
>> cost me much! :) Mind you, the new one is now over 10 years old and
>> they've 'updated' it again...
>> Mine is the slightly older version of the Prestige High Dome 5L cooker
>> with the 3 piece presseure knob. I can cook at 5, 10, or 15 PSI.
>
> You can even get a pressure cooker that works in the microwave! I
> wonder if it can have a meal ready before you decide what you want for
> dinner?
CLOFF! Need to wipe monitor...
--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!
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>
> That sounds like the standard way mum taught me to make stock. We both
> always hated greasy soup! ;) have a fat separating jug, so I can
> speed things up a bit, but I'm thinking of cheating and using stock
> cubes this time out, as we so rarely eat beef (it's one of the things I
> can only cope with in miniscule quantities well spaced!).
>
> I alternate the slow cooker and the pressure cooker, and have been known
> to use both in one recipe! :D