Recipes for pressure cooking. The encyclopedia of creative cooking
Recipes For Pressure Cooking
- By increasing the pressure in an enclosed vessel, the boiling temperature is increased leading to decrease in cooking time.
- using steam under a locked lid to produce high temperatures to accomplish a fast cooking time
- (recipe) directions for making something
- (The Recipe) The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
- Something which is likely to lead to a particular outcome
- A medical prescription
- A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
Spanish Tortilla I
While I was in Spain, I always ate Spanish Tortillas. They were so good and available everywhere. I found a recipe and decided to make it for an appetizer at a BBQ.
2 lbs of mixed potatoes (purple, red and yellow) *
1 large white onion
1/3 cup sliced red bell peppers
Wash and thinly slice the potatoes and start layering them in a bowl.
In a skillet, start frying the potatoes in olive oil until they lighty break under the pressure of the spatula you are using.
Drain the pototoes in another bowl with paper towels to soak the excess oil. Set aside.
Take your eggs and beat them together in a large bowl. Add salt and pepper to taste. Add bell peppers. Set Aside.
Chop up your onions and saute them in what's left of the olive oil in the skillet. If there is loads of oil left, get rid of some of it as you really only need a tablespoon or two. Put in Egg mixture.
Stir your egg mixture and slowly place your fried potatoes in the mixture.
In a 9-inch skillet, over low-medium heat, start placing the potatoes/onions evenly and in layers. (I recommend you coat the pan evenly with a non-stick spray or use the skillet to fry the pototoes or onions-a little bit of oil will be left) The eggs will stick to the potatoes, so you know you will have egg inbetween the layers. Repeat until all the potatoes are in the skillet. Afterwards, you can pour the remaining egg mixture on top.
Then you wait until the sides are golden brown and you will notice that the egg is starting to cook.
Once you think most of the tortilla is cooked, you can try to flip it in the same pan (yeah right) or place it on the bottom rack of your broiler and keep an eye on it (so that it doesn't burn).
Once the tortilla is cooked, place a plate bigger than the skillet upside down and flip the skillet over. Tortilla should easily fall out. Let it cool.
Best served cold.
Spinkle fresh chopped parsley on top. Slice and serve.
This tortilla is cut in cubes for a party, but obviously you can slice it like a cake to serve with a salad for a dinner party or something.
* I just happen to use these potatoes, russets work just as well:)
Beef and Ale Stew
I am sure you do the same, when you cook something that you've made before many times you just throw the things together and ignore the original recipe and the listed amounts of ingredients.
Same with this beef and ale stew... I've made it many times before but every time it tastes different. Last time I used the wrong ale, it tasted too bitter. So this time I opted for an ale that was described to have "fruity and nutty flavour", the Double Dragon Ale. It was also on offer ;-)
Here is my recipe (for 4-6 people):
500 gram diced lean beef (stewing beef for example)
5 carrots (chopped coarsely into chunks)
half a parsnip (cut into small chunks, I use them only for flavour in this recipe
about 10 peeled shallots (depends on the size, I used the long ones not the round ones),
1 pack of brown mushrooms (cleaned and left whole)
1 table spoon of brown sugar
1 table spoon of concentrated tomato mark
1 bottle of ale
about 1 pint of vegetable stock
freshly grounded pepper
1 dried chilli
3 cloves of garlic
1 bay leaf
a good handful of small new potatoes
potato flour for thickening
bunch of flat parsley
Brown the beef in a big pot (I use my pressure cooker) in some olive oil (or vegetable oil, it doesn't matter), add the carrots, shallots, mushrooms and potatoes. Add the brown sugar and tomato mark as well as the garlic cloves and the bay leaf. Season with salt and pepper; add the bottle of ale and the vegetable stock.
Since I cook my stew in a pressure cooker it doesn't take long to cook it. Once the little "nipple" is up, I turn the cooker down to the lowest heat and let it simmer for about half an hour.
Once it is ready just thicken it to your liking. Dish up and sprinkle some chopped parsley over it. We like our stew quite hot so I also serve sour cream with my stew.
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