It’s time to get sweet! We’re going to make a Mascarpone Cheesecake and lava mug cake. But first, we’re going to discuss what containers to cook those desserts in, how their size and shape affect the cooking time, and I’m going to give you the low-down on how baking powder reacts under pressure.
I’ll reveal four secrets to marvelous pressure cooker meats and share my best tips while we make two recipes: a savory Spiced Beef Stew and an easy Chicken Cacciatore.
The reality is that by the time the cooker has reached pressure, some meats will already be overcooked. So let’s take a look at what cuts of meats are best for the pressure cooker and the tricky ones.
Fresh meat can be 45-70% water. Plus, if you add 10-15% more liquid for brined and frozen meats you’re going to end up with AT LEAST and an additional cup of cooking liquid for each pound of meat that goes into the pressure cooker.
Unfortunately, once you overcook a piece of meat in the pressure cooker, there’s no going back. You’ll be left with a pile of dry, tasteless…
When I pressure cooked my first roast, I was so excited. But then, I couldn’t recognize what was on that serving platter! The roast had shrunken into a dark, tasteless, hard thing that…
A classic stew that showcases how the pressure cooker can give boundless flavor and tender meat by using few well-chosen ingredients and techniques.
The liquid appears to magically increase while pressure cooking this recipe, but – don’t worry – no one snuck into the pressure cooker to add more! Let me explain.
