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Any recipes for the compotes? I'm thinking about apple and ginger and I have some cherries I need to use up. I leave out salt most of the time pressure cooking especially if other ingredients already have salt in them. Pressure cooking seems to dial up the saltiness.
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May 22, 2017 20:33
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| # ¿ May 2, 2024 11:23 |
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No need to brown anything. The Maillard reaction happens in a pressure cooker without any extra work.
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Nov 8, 2018 07:52
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I made a simple chicken soup the other day. almost 7 lb whole chicken (innards removed) 1/2 pound carrots, bite size chunks 3 ribs celery, bite size chunks 1 small to medium size onion, diced 1 Tablespoon Italian seasoning 2 Bay leaves 3 cloves garlic, minced salt and pepper to taste 4 cups of water Threw all the veggies in the bottom. Stuffed bird on top. Added seasonings and water. Did 6 minutes per pound and natural released for 15 minutes. The chicken was fall apart tender and very easy to pull. I added back about half of it to the soup and the rest I saved in the freezer for another meal. This was in a 6qt pot. You could probably get away with a bigger bird and a little more liquid in an 8qt.
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Nov 11, 2018 06:43
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Seems fine. I've done Kalua pork from NomNomPaleo and it takes the same amount of time.
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Nov 28, 2018 06:43
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