Wednesday, February 1, 2017

Under Pressure

My pressure cooker is definitely the most underused appliance in my kitchen.  So when I was browsing cookbooks recently at the library, a cookbook specializing in pressure cooker recipes caught my eye.  We chose three recipes for the menu this week:

Pot Roast with Potatoes

By and far the best recipe of the three, but definitely took the most time to prepare.  It was a good choice for a  Sunday night dinner, and had lots of great flavor.

Enchilada-Glazed Chicken Tacos

This made a tasty, saucy shredded chicken, which we served with flour tortillas, rice and beans and for the grown-ups, sliced avocado.  (Though the kids can try this whenever they like!)
However tasty it was, though, my taco completely fell apart.  Leftovers were taco "bowls" with all the fixings.

Pork Chops with Buttery Apples served over Shaved Brussels Sprouts

This was definitely the worst recipe of the three.  Overdone pork, apples turned to mushy sauce, and watery shaved Brussels sprouts.  Brian and I each ate a bit and it did little more than "fill the belly."  All leftovers were promptly discarded and we tried to forget the sadness of this recipe.

So....thoughts on pressure cookers.

1.  The "browning" feature?  It doesn't really brown, at least not as well as on the stovetop.

2.  I didn't find any of these recipes to be a huge timesaver.  The pot roast recipe took about three hours.  Which, I guess, is a timesaver compared to how long it takes to make a pot roast and potatoes in the oven.

That being said, I'd still try some different recipes with the pressure cooker.  It is great for "set it and forget it" until it's time to depressurize.  Think we'll stick to weekends, though.

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