This is one place where the pressure pot really shines.
All of those greens work. Mustard greens and Swiss chard are favorites.
I learned that stripping the center stem is not necessary, that cutting across it is fine. The added leaf-backbone adds a nice texture. It doesn't have to be cooked to mush.
The thing is the smoked joint, or bacon.
I've been trying to figure out the attraction of thick-cut bacon. I can't deal with the jiggly fat that doesn't go crisp. One place the expensive thick cut meat shop bacon works is with greens and with beans in the pressure pot.
The pot makes very fast work of it. It blasts the joints apart, and opened vegetables added and on lower setting, it shoves the resulting flavor liquid into beans and vegetables and finishes the meat, and does it quickly well within an hour.
Recommended.
I've been living on the simplest dry beans and butcher bacon for the last few days. Bacon and water and white beans, that's it. And it is the most satisfying thing ever. I did it again with pintos. I cannot get off them.
They're advertising an electronic pressure pot for $100.00, and pushing it rather hard. This sounds like an excellent purchase, apart from the hard sell. I use my regular pressure pot quite a lot. It was instrumental in having a genoise cake work properly at Denver altitude.
I think this is funny. I've seen cooking contests on t.v. hosted in Aspen or Bear Creek or Telluride, and the experienced cooks fail to account for altitude, the effects more severe there than Denver, it's impossible to get water hot enough to boil. That changes things dramatically. Pressure pots correct the effect back to sea-level and beyond to sub-sea level pressure. The water inside gets a lot hotter before it boils. It cooks hotter than regular water boiling/steaming temperature.
Tru fax: I picked up all that fairly early by the few condos in Breckenridge. Host a few holiday parties here and there in that town, that is what the condos were for, holiday parties, and that is why the condos were eventually released too, owners ended up stuck with holidays needing to be spent In Breckenridge to make use of the place they owned, and nowhere else because of owning the condos, all of them felt the same way. And you learn by observing that and participating in meal preparation how to handle the elevation related cooking problems and pick that up in High School before being old enough to own property or do any real cooking. So I watch the cooks on t.v. flailing and not comprehending and behaving frantically and I'm thinking, "I hope you fail."
6 comments:
A home-cooked meal. A-men.
This is one place where the pressure pot really shines.
All of those greens work. Mustard greens and Swiss chard are favorites.
I learned that stripping the center stem is not necessary, that cutting across it is fine. The added leaf-backbone adds a nice texture. It doesn't have to be cooked to mush.
The thing is the smoked joint, or bacon.
I've been trying to figure out the attraction of thick-cut bacon. I can't deal with the jiggly fat that doesn't go crisp. One place the expensive thick cut meat shop bacon works is with greens and with beans in the pressure pot.
The pot makes very fast work of it. It blasts the joints apart, and opened vegetables added and on lower setting, it shoves the resulting flavor liquid into beans and vegetables and finishes the meat, and does it quickly well within an hour.
Recommended.
I've been living on the simplest dry beans and butcher bacon for the last few days. Bacon and water and white beans, that's it. And it is the most satisfying thing ever. I did it again with pintos. I cannot get off them.
They're advertising an electronic pressure pot for $100.00, and pushing it rather hard. This sounds like an excellent purchase, apart from the hard sell. I use my regular pressure pot quite a lot. It was instrumental in having a genoise cake work properly at Denver altitude.
I think this is funny. I've seen cooking contests on t.v. hosted in Aspen or Bear Creek or Telluride, and the experienced cooks fail to account for altitude, the effects more severe there than Denver, it's impossible to get water hot enough to boil. That changes things dramatically. Pressure pots correct the effect back to sea-level and beyond to sub-sea level pressure. The water inside gets a lot hotter before it boils. It cooks hotter than regular water boiling/steaming temperature.
Tru fax: I picked up all that fairly early by the few condos in Breckenridge. Host a few holiday parties here and there in that town, that is what the condos were for, holiday parties, and that is why the condos were eventually released too, owners ended up stuck with holidays needing to be spent In Breckenridge to make use of the place they owned, and nowhere else because of owning the condos, all of them felt the same way. And you learn by observing that and participating in meal preparation how to handle the elevation related cooking problems and pick that up in High School before being old enough to own property or do any real cooking. So I watch the cooks on t.v. flailing and not comprehending and behaving frantically and I'm thinking, "I hope you fail."
I hope to be back in Florida by Wednesday. Don't quote me on that.
We are commuting my sisters remains to her final resting place tomorrow morning.
Thank you all who have kept this 'place' going. I appreciate the time and effort you put in here.
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