Apr. 5, 2012 11:33 pm
Updated: Apr. 10, 2012 8:32 pm
Crazycook is always looking ahead, or behind, or sideways, or some such. I've yet to finish my "Alphabet Soup" series, but I'm readying to make "T" soon... just need a couple of ingredients from the grocery.
Today, I embarked on a recipe I've never made, using a method I'm not familiar with... While I've used the pressure canner a few times to actually "can" goods, I'm not familiar with "pressure cooking," which is what I attempted today. I had about 4 or 5 lbs
of chuck I wanted to cook, but didn't want to take time to slow cook it... Hence, CrazyCook needs lessons in "Pressure Cooking for Idiots." It seemed to work ok, as I watched the "pot" and the weight rattled and rocked... and yes, after 45 mins the meat
was rather tender, but once it had sat out for a short while, it did dry out some. No bother, as I was going to put it in a sauce, and let it cook another hour or so. My plan was, to save some of the meat for later, and to make "Steak and Guiness Pie" with
the other half. Dinner was passable... but I'm in hopes that when I use the rest of the meat, I can cook it and tenderize it more.
While the canner was on the stove, I also thought that I'm going to need lessons in "convection" baking. My friend Audie keeps telling me that I'm going to love it... but at this point, I can't for the life of me think "WHY" I will love it. All I'm aware
of at this point, is that it will cook faster... but I also seem to recall that it will "sear" better as it cooks. Are there books out there for these issues?
I'll definately have to do some research on both of these methods of preparing food! I do think that this will be a long road... so, SURPRISE, I'll have to share all of my adventures with you all! So,
Be happy, be healthy, cook crazy!