My grandma used to make beef stew in them. I remember it being on the stove all day...

We use our's mainly for canning excess garden veggies ie: green beans,tomatoes etc...
Never thought about actually cooking something in it before.

Sorry - a change of plan from 500 gms of lamb to Laverstoke Park Diced Buffalo Braising 400g .....

Hope you can help with some timings on 5 or 12 pressure ....

Well - my first experiment with it turned out really well. A buffalo bourguignon with potato, carrot, onion, with fresh thyme in a suet pastry.

It was enormous but really quite delicious.

if falling off the bone ribs is your goal, kudos.

Most BBQ aficianados I've read would say no to fall off the bone rib texture, there should be come chew. I view I subscribe to.



What cuts of tough meats are pressure cookers used for?

-

I'm doing some ribs tomorrow, so have a porky interest!

My method up to now is marinade in my own mix for a day or two then put the ribs and marinade into a foil sealed tray and let the slowly cook sealed for a couple of hours and then open them up to caramelise for the last 40 minutes or so. I'm still looking for something softer so I'm looking forward to the experiment tomorrow!

I'm really just playing for playing's sake with the pressure cooker. My sous vide has been interesting but can over soften. Long slow cooking I think is best overall. But I do like puddings in winter and I think this is going to be ideal.

It has always seemed to me that all my favourite meats taste wise have been the cheapest cuts but you have a toughness trade-off. The pressure cooker I think will help. I'm looking forward to experiment with pork belly in various Asian styles.

Just playing really.

oh yeah !!!!!!!!!!!!!

I was thinking char siu.

Be careful of pork belly, the fat layer can melt very fast in a pressure cooker.

Char Siu (叉燒）is not pork belly. Roast pork（燒肉／燒腩）is the belly.

http://norecipes.com/blog/chinese-ba...pork-char-siu/

http://rasamalaysia.com/bbq-pork-recipe-char-siu/

http://appetiteforchina.com/recipes/...-pork-char-siu

http://www.sbs.com.au/food/recipes/char-siu-pork-belly

http://en.wikipedia.org/wiki/Char_siu

http://m.wikihow.com/Make-Char-Siu-(Cha-Shao)

http://www.google.co.uk/#q=pork+bell...e=off&start=30

http://foodgynie.blogspot.co.uk/2012...ork-belly.html

etc

Pretty much all of the char siu I have had has been pork belly and I always use pork belly and find it perfect.

Interesting; an UKer telling a Hong Konger what Char Siu is?

Sorry it took so long to respond, we had a power outtage and I lost all my open tabs, took forever to find this thread again. Buffalo, have no idea how long it'd take to cook it. For the lamb shoulder (diced) I probably would have tried 10 minutes on high pressure, using natural release, and then if it was still a little underdone at that point, I would have simmered it for a little while until cooked enough. No idea how long to cook things for the rest of your recipe, just til the pastry is nice and golden brown, however long that takes will depend on recipe and oven temperature.

As for the meat, always be sure to use natural pressure release, and never force it. The high temperatures of the pressure cooker will prompt rather rapid denaturization of the protein in the meat (the protein strands uncoil and break apart into smaller portions) so it softens pretty rapidly, but apparently if you change the internal pressure too rapidly by forcing pressure release the meat can toughen up again. So always let it depressurize without forcing release or using running water.

Best way to cook Beef Rendang (http://rasamalaysia.com/beef-rendang...endang-daging/).
15 mins and you get meat that melts in your mouth...

And if you cant be bothered to get all the ingredients to make the paste, your local Asian Store should have the paste pre-packed.

I wasn't telling you "what it is" - simply that you were wrong to say that pork belly is never used. Does seem odd .... I was suprised to read your post but perhaps you meant something different from what you said and will clear it up. Do you actually cook char siu?

Chinese certainly do use pork belly as one of several preferred cuts for char siu. Sometimes they use the fillet - but whilst the texture is nice it has less fat so therefore less flavour and the belly gives a much more succulent fatty dish. Chinese aren't as scared of pork fat as us lot!

Anyway I posted some links which shows it is the preferred cut!



Love Rendang. Always keep some Rendang and Massaman paste tubs.

After the ribs .... the next meal is certainly going to be a curry.

See your in Singapore ... I now spend around 6 weeks a year in wonderful Singapore .... improving my "street" food ...



Thanks. I'm making my way ...

It's been a staple of my mother's cooking for years - she was devastated when it broke recently.

She loved being able to get home from work, shove some soup in it and having the soup ready for dinner, but still tasting as good as if she had cooked it for hours.

And it saved a massive amount of time cooking the Christmas Pud every year

I don't own one, but I might go for it at some stage. Problem is I never understood how my mother's worked, so I've kind of mentally filed it in the 'too difficult' section. Slightly odd - given the way mum used hers - to see others cooking meat in it