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bought Jamie oliver pressure cooker. Cooked a stew for 25 mins, when opened meat had disintegrated with no taste.Help & recipe

asked by @iChuckles over 5 years ago
5 answers 7159 views
C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Well, two questions; what cut of meat were you using and how did you season it? The pressure cooker is a pretty intense environment and if it was poultry I can understand why it disintegrated. Tougher cuts of beef or lamb will break down more slowly, but also they are best given a long, slow treatment. I could offer you a recipe for oxtail but it really requires about three hours, not 25 minutes. "No taste", probably not enough salt and aromatics.

6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added over 5 years ago

What recipe did you use? Was it a recipe designed for a pressure cooker?
I always refer to Lorna Sass who is a pressure cooker guro for any questions. See: http://www.lornasass.com/

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I used to have a prestige pressure cooker and always did 25 mins once cone to pressure. I guess I need to try less time.
Will try the website for some recipes, would like to find a nice thick stew as well as a curry

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 5 years ago

Speed kills. Well, it kills stews anyway.

5810deb5 b138 475a 93c0 723a5a32779c  1 bw med
added over 5 years ago

@ichuckles,

Try the Pressure Cooker Beginner Basics Course here:
http://www.hippressurecooking...

There is a whole section on how to flavor meat prior and after pressure cooking, this is the recipe lesson on Braising and Glazing:
http://www.hippressurecooking...

Congratulations on your new pressure cooker!

L