Comments on: Under Pressure http://neverfull.wordpress.com/2007/09/18/under-pressure/ Musings on Starters, Mains, Desserts and Second-Helpings Tue, 26 Feb 2008 20:40:54 +0000 http://wordpress.com/ hourly 1 By: Ric http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-559 Ric Fri, 18 Jan 2008 00:41:05 +0000 http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-559 Another wonderful use for a pressure cooker is for Artichokes. I carefully cut the thistle off with a pair of scissors, slice the upper 1/4 portion with a sharp knife and cut off the stem. I then carefully separate the center with my thumbs and take a teaspoon and dig down to the choke (feathery part) and remove that and any purple leaves or white leaves. I put about 1 tsp of olive oil and sprinkle in some garlic powder (granules). Put about 1/2 inch of water in the pc and a wire rack that fits. Set artichokes in pc with stem side down. Pressure on high for about 13 to 15 minutes. Now they are tender and you can eat clear up the leaf, almost to where you are holding it with your fingers. Some people like to dip the leaves in mayo or melted butter. Enjoy - Ric Another wonderful use for a pressure cooker is for Artichokes. I carefully cut the thistle off with a pair of scissors, slice the upper 1/4 portion with a sharp knife and cut off the stem. I then carefully separate the center with my thumbs and take a teaspoon and dig down to the choke (feathery part) and remove that and any purple leaves or white leaves. I put about 1 tsp of olive oil and sprinkle in some garlic powder (granules). Put about 1/2 inch of water in the pc and a wire rack that fits. Set artichokes in pc with stem side down. Pressure on high for about 13 to 15 minutes. Now they are tender and you can eat clear up the leaf, almost to where you are holding it with your fingers. Some people like to dip the leaves in mayo or melted butter. Enjoy – Ric

]]> By: Jonathan http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-366 Jonathan Sat, 15 Dec 2007 15:48:05 +0000 http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-366 THIS WAS COMMENTED IN THE WRONG SECTION, SO I'M ADDING IT HERE WHERE IT SHOULD'VE BEEN - THANKS SO MUCH FOR THE COMMENT, JEFF! FROM jeff Jonathan: We are in New Zealand. With so much lamb here and having had braised lamb several times we decided to try ourselves. Being boaters, we love using the pressure cooker. BTW, Lamb shanks here are called lamb knuckles. We followed you recipe, more or less (actually doubled it for left overs). We let stand for 30 minutes then left in the cooker for another 15 minutes and the result was amazing. Thank you so much. BTW, your recipe calls for using 3/4 stock but says nothing about the remaining 1/4. We just used it all. Thanks again. Jeff and Gayle THIS WAS COMMENTED IN THE WRONG SECTION, SO I’M ADDING IT HERE WHERE IT SHOULD’VE BEEN – THANKS SO MUCH FOR THE COMMENT, JEFF!

FROM jeff

Jonathan:

We are in New Zealand. With so much lamb here and having had braised lamb several times we decided to try ourselves. Being boaters, we love using the pressure cooker.

BTW, Lamb shanks here are called lamb knuckles.

We followed you recipe, more or less (actually doubled it for left overs).

We let stand for 30 minutes then left in the cooker for another 15 minutes and the result was amazing.

Thank you so much. BTW, your recipe calls for using 3/4 stock but says nothing about the remaining 1/4. We just used it all.

Thanks again.

Jeff and Gayle

]]> By: Under Pressure 2 - Korean-Style Pork Ribs « We Are Never Full http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-84 Under Pressure 2 - Korean-Style Pork Ribs « We Are Never Full Mon, 08 Oct 2007 17:43:37 +0000 http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-84 [...] Thanks to We Are Never Full reader/commenter                      Valerie (see Under Pressure), we decided to check out Epicurious.com’s recipe for Asian Beef Short Ribs.  This inspired [...] [...] Thanks to We Are Never Full reader/commenter                      Valerie (see Under Pressure), we decided to check out Epicurious.com’s recipe for Asian Beef Short Ribs.  This inspired [...]

]]> By: ellaella http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-56 ellaella Thu, 27 Sep 2007 22:05:42 +0000 http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-56 I would be lost without my pressure cooker. My only regret is that it took me so long to try one. Your shanks look delicious. I love lamb! I would be lost without my pressure cooker. My only regret is that it took me so long to try one.

Your shanks look delicious. I love lamb!

]]> By: Valerie http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-43 Valerie Sat, 22 Sep 2007 22:38:45 +0000 http://neverfull.wordpress.com/2007/09/18/under-pressure/#comment-43 Epicurious has a recipe for Beef Short Ribs with Asian Flavors...have made it 4 or 5 times now...it is excellent...*calls for prunes and I omit them* but I do love my pressure cooker, a Presto from back in the day, 1978, but still cooks like a champ. Looking forward to seeing some more p.c. recipes here. Thanks! Epicurious has a recipe for Beef Short Ribs with Asian Flavors…have made it 4 or 5 times now…it is excellent…*calls for prunes and I omit them* but I do love my pressure cooker, a Presto from back in the day, 1978, but still cooks like a champ. Looking forward to seeing some more p.c. recipes here. Thanks!

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