Crazycook's Adventures - Stevie's Crazy Kitchen Blog at Allrecipes.com - 272131

Stevie's Crazy Kitchen

CrazyCook's adventures 
 
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! 
 
Comments
Apr. 6, 2012 5:17 am
Darn, I think I skipped one of your blogs. I always think I'm going to get back for a read then I forget what it was. What can I say it's Spring and the weeds are already taking over. I LOVE cooking chuck roasts in the pressure cooker. IMO mine come out better than slow cooking never dry and totally tender but I have been experimenting for awhile now. I'd be happy to share what I've learned with you :)
 
Apr. 6, 2012 10:03 am
Cat, mine is a "canner," so forgive If I refer to canner in place of "cooker." It's huge, and a PIA for cooking in, but wanted to try it anyway... Turned out ok following "the book" that came with canner/cooker. 45 mins at 15lbs with 4 C of water, salt, onion. Then shredded half the meat, into saute pan with guiness+ and let it simmer a while. Any thoughts? be well, friend!
 
Apr. 6, 2012 4:56 pm
I have yet to find any recipes for convection cooking. The book that came with my oven had a few recipes, but thaey were for standard baking. The only instructions said to reduce the oven temperature by 25-50F and/or reduce the baking time by about 25%. The one time I used convection with a roast, I reduced the temperature by 50F and left the time remain. I didn't get the nice brown crust I usually have on the meat and the fan seemed to spew all the bits of fat that usually drip down all over the sides of the oven. What a mess. So then I tried it a few times with baked goods. Perhaps I gave up too soon, but it just never worked the way I wanted. I hope you have better luck, after all your stove is a lot newer and I am sure they have improved.
 
Apr. 6, 2012 7:34 pm
BigShotsMom... thanks for the comments... Still think I need some detailed instruction, but then Audie may have some helpful tips! Time alone will tell! Be well, friend!
 
Apr. 10, 2012 6:37 pm
I love using my pressure cooker!!! But it took awhile to get super comfortable using it, feeling it out and really understanding timing...by "it took awhile" means several burnt bottoms of the pot!!! I won't pontificate on what I've learned about the pressure cooker since you already known. But in terms of convection bake I can say 2 things. 1) I think there is a difference when it comes to brands. I use a wolf oven at work and I have a brand new GE Profile at home. The convection at work preheats really quickly but at home take forever!! so knowing that...2) keep your eye on the oven until you get used to convection baking. My oven at home cooks really quickly and at work it's fast but not as quick as home...hope that helps!!!
 
Apr. 10, 2012 8:32 pm
Thanks, p and q! I'm sure the convection thing will take a while! Before I bought this stove, I was looking at GE CAFE series... Guess it's time to pull out the "book" once again re: convection cooking! Glad to hear from you! Be well, friend!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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