bought Jamie oliver pressure cooker. Cooked a stew for 25 mins, when opened meat had disintegrated with no taste.Help & recipe
pierino is a trusted source on General Cooking and Tough Love.
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.
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/
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
Speed kills. Well, it kills stews anyway.
Try the Pressure Cooker Beginner Basics Course here:
There is a whole section on how to flavor meat prior and after pressure cooking, this is the recipe lesson on Braising and Glazing:
Congratulations on your new pressure cooker!
Please enter a valid email address.
Well played. You deserve a cookie.
How to make the famous San Francisco It's-It at home
DIY It's-Its Are It!
All Hail Euchre!
Summer Camp Week!
Fresh Stone Fruit From CA!
Sharp Storage, Sharp Knives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.