PC HELP

[Halex]

I will re use the bones, lots of meat in them.

Stock recipe please.

I dont know how much water i just covered the bones as recipe said & cooked for 30 mins

[Wonder]

Hally, I'm not at home at the moment so don't have the full recipe but for chicken stock I brown 1 onion (not peeled just cut in half), 1 carrot roughly chopped or broken, 1 stick of celery roughly chopped or broken up until they have caramelised a little (about 5 minutes), add 2 bayleaves (I use fresh because i have a couple of bay trees) and teaspoon of black peppercorns. I then add 6 cups of water and PC for 30 - 40 minutes. I generally add a full chicken after browning the veggies, once it has cooked I remove the chicken strain the stock and leave in the fridge overnight so I can remove any fat and then freeze in 2 cup lots. If I was using beef bones, I would use the same method but brown off the bones with the vegetable for 10 mins or so first and cook for the same amount of time.

[obbie]

I add garlic to mine too, or Teena's caramelized garlic paste...

[Halex]

Thans wonder, going to try again. Throw everything in from yesterday.

 

[Halex]

Its in pc now. I measured 6 cups of water in. It seems I only had 3 cups yesterday, obviously the problem. See how it turns out. The recipe also had me add some tomato paste which I did.

 

[Wonder]

strange that it reduced down so much Hally, I find that I end up with more rather than less liqud after cooking in the PC as it doesn't evaporate.

[Halex]

Wonder thats what I thought, so just covering the bones I thought would be fine. Will let you know how it goes.

Hoping at least ine of my 3 books comes today. Dont always trust recipes on the net.

Found a bolognaise one using 1kg of beef, 30 mins. Seems a long time to me

H

[Halex]

Found this one. I am going to reuse some of my bones in this recipe. Loving the pc, dread to think what I will be like when my books arrive

pressure cooker: quick bolognese 

a bolognese sauce for pasta that doesnt takes hours.
more like 30 minutes,using a pressure cooker
1 lb ground beef
1 lb ground pork
2 lb beef or pork neck bones
3 Tbsp olive oil
3 oz pancetta finely diced
1 onion chopped
2 carrots diced
1 stick celery diced
3 cloves garlic minced
1/2 cup dry red wine
1 28 oz can crushed tomatoes
1/2 cup water
1/2 cut heavy cream
brown the pork,beef and bones in 1 Tbsp olive oil in the cooker. when browned and crumbly remove with a slotted spoon and set aside.
drain the fat from the cooker
add the remaining 2 Tbsp oil and add the onion,carrot,celery and pancetta
cook 4 minutes or so until the veggies are softened.
add a bit of fresh ground pepper and the garlic.
cook 30 seconds
add the wine and cook 1 minute,stiring to get up any browned bits
return the meat to the cooker along with any accumulated juices
add the tomatoes and 1/2 cup of water
lock the lid into place and cook under high pressure 20 minutes
quick release the pressure and unlock the lid AWAY FROM YOUR FACE
remove the bones and throw away
stir in the cream
let sit for 5 minutes for the flavors to meld.
Makes enough for 2 lbs pasta


 

[Halex]

This tastes amazing, now to drain then tomorrow remove the fat.

[Wonder]

Looks very rich and lovely Hally.

I don't think 30 mins is too much for bolognese although I've always slow cooked mine for at least 3 hours on the stove top, so I would probaly increase to 45 mins in the pc.

[Halex]

Yes it is very rich.

[Halex]

Made the above recipe for bol sauce, added 1 grated zuchini. Very nice. Cooked for 20 mns, then another 15 mns. Very happy with result. Next ime will do my own bol sauce recipe.

Still no books

H

[CreamPuff63]

looks so yummy H

[EmeraldSue]

I have a recipe for bog in one of my books that only ccoks for 8 minutes, however,  I usually make a variation of my normal recipe and cook at pressure for 15 minutes .Its never the same, but is based on the recipe that my mum taught me.

[Halex]

Thanks cp, yes fantastic stock.

Hope my books are here today.