The best of both worlds ... home cooked ... quickly!
The name of my blog is New Dog Learns Old Tricks. The reason I named it that is because I'm from a generation, for whom the older ways have been neglected. We weren't taught to sew, crochet, cook, bake, paint, mend things, repair things, etc. If we were, we didn't pay enough attention, because why did we need to learn that stuff? We lived in a disposable society.
I am exploring many different things which are the 'old tricks' to learn them, use them in a way which makes sense in today's world, and pass them on to my children. I have learned to crochet, make scarves, prepare and freeze meals, use a crock pot in a different way and now I'm moving onto something I have always done, but am expanding upon.
My mom made two things in her big, huge, heavy, old pressure cooker. She made green beans and ham hocks, and she made Swiss Steak.
|Old Style Pressure Cooker|
The new one I purchased is much safer, easier to use and works really well. There is no weight to worry about and it has safety features. Turns out it is a very expensive model, for which I only paid $25. I don't think it had been used more than a few times.
The one my mom had and my first one had the old fashioned weight on the top of the steam release.
This new version has no weight on the top, a sensor red floating indicator that allows me to know when the correct pressure has been reached, and a quick release valve for the finishing so I don't have to worry about things blowing up in my face.
Different pressure cookers use different ways to inform you when the cooking pressure reached the maximum, my T-fal's "red sensor" button on the handle will rise to indicate that. The "knob" above the red button will also start to release a small amount of steam to maintain the pressure.I love my new pressure cooker. Tonight I was faced with what to make for dinner. Having been at the doctor's office all day with two of my girls, I didn't have anything ready. Time to get out the pressure cooker to make it fast and yummy. First step ... 6 medium size potatoes, quartered, 2 onions, cut in eights, one can of chicken broth, 1 pork loin tip "roast" that I bought frozen from the grocery in one of their "Buy 1, Get 3 free" sales. Salt, pepper and some western seasoning. Second step ... Pressure cooker, put in all ingredients in the order they are listed above. I also added an additional cup or so of water. Third step ... close it up, bring to pressure, lower temp and cook for 20 minutes. Fourth step ... smell the yummy goodness flowing through the house :) Fifth step ... turn off the heat, bleed the pressure and open for a yummy meal. I heated up a quick can of whole kernel corn and served this to the girls for a home cooked meal in about 40 minutes from start to feeding. The meat was fork tender, the potatoes were infused with flavor and had the texture of smooth butter. Fantastic meal. The broth was very flavorful also.
Have a blessed day!