Urbanhomemaker
Cooking Less Expensive Foods like Grains, Beans, and Less Tender Meats {
02:06
,
2008-Mar-26
} {
1
comments } { Link
}
Pressure cooking enables you to cook less expensive foods like beans, grains, and legumes, as well as less tender cuts of meats very quickly with better taste and concentrated flavors. Here is what some New Harvest Homestead Newsletter readers wrote:Ed Note By Lisa Vitello: I am very thankful for the wonderfully knowledgeable ladies who wrote in to share their pressure cooker expertise. Lisa Dear Lisa, When I held my first Titus 2 Meeting, I showed the ladies how I make refried beans and shredded beef for burritos in my pressure cooker. The beans are easy. First you soak the beans. I use the quick-soak method. This involves boiling the beans for a couple of minutes and then letting them sit in the water, covered, for about an hour. Drain the beans, add a few more cups of water, bring to pressure and cook for 8 to 10 minutes. Sauté garlic and onions in oil, add the cooked beans and stir until creamy. Add enough chicken broth (homemade, of course!) to thin it out – otherwise it is like brick mortar…yes, I know this from experience. For the shredded beef, I just throw in chunks of stew meat (about 1” cubes) with some salt, pepper, cumin and garlic and bring to pressure, lower the heat and cook for about 20 minutes. Let it cool and then shred. Sometimes after I shred it I mix in some canned red enchilada sauce. Karrie Nunes, Redding, CA To read how Kerrie makes Hawaiian Pork, Beef Stew and Porcupine Meatballs, Click here: Dear Lisa, My pressure cooker has become my lifesaver! I have four children and we got rid of our microwave about a year ago. I’ve canned jam in it, made soup, rice, beans, roasts, chicken, sauce…anything! Mine is a very large one that was given to me, so I like it better than the crock pot as it is faster and holds more. I think everyone should have one! LOL! Mrs. Sue Gorecki Dear Lisa, The neat thing about my pressure cooker is, although I never thought I would use it, I actually use it all the time. I also use it as a regular pan, without the lid. It’s the best pot I have, with or without the pressure lid! I have had a pressure cooker for about a year and what I do is not necessarily “fancy”. I cook basic ingredients that I can use in other dishes. My main trick is to steam rice in mine. It takes literally 8 minutes from start to finish! I also just put a whole chicken in my pot, fresh or frozen, and let it pressure cook. It takes about 20 minutes. I have cheated about letting beans soak overnight. Once, when I wanted to make chili and I forgot until the last minute, I put all the ingredients in the pot and pressure cooked it and it turned out great!! We needed Beano on the table, since I didn’t soak the beans beforehand and pour out the water. I wouldn’t necessarily recommend this, but it turned out fine for us. Brandie Longoria, Marietta, GA To read how Brandie cooks rice and a whole chicken in her pressure cooker Click Here. { Post a Comment } { Last Page } { Page 15 of 146 } { Next Page } |
|
|||||||||||||||||||||||||||||||||||||||||||
