After an Aunt had a pressure cooker blow its top, putting cabbage on the ceiling, many decades ago, and hearing of other horror stories involving pressure cookers, I was always extremely dubious of them.
It was not until my wife’s sister and her husband told us about the fantastic results he was achieving with the stove top one he had bought that I became interested. He was cooking legs of lamb in red wine which they both said was the best they had ever tasted.
I purchased a stove top 8 litre …
“Our electricity bills for our present residence are around $2,000 per annum which is almost half the cost of our previous residence, despite now having a swimming pool. So that is it in a nutshell. Quick delicious meals with reduced energy costs.”
Now just a few hundred dollasr per annum thanks to our solar and battery ststem.
I’ve got a couple of pressure cookers, the big stove top Presto is used for sterilising jars etc for fruit preserving. The smaller electric Cuisinart one I use for cooking rice, lentils, beetroot, soup bean mix, soy beans, etc quite often.
I use the Presto on a gas burner, as it is Aluminium and wont heat on the induction, but a gas bottle lasts for a very long time, as it is rarely used for the BBQ or pressure cooker. One of these days I might experiment with it on the induction by using a st…
Since I bought a Tefal 8 litre stovetop pressure cooker a few years ago, our old slow cooker has not seen the light of day.
It is fantastic for pea & ham soup, stews, curries, lamb shanks, pork ribs and so on.
Best $129 I ever spent.
PS. I forgot the corn beef. Perfectly cooked in no time.
If any home cooks who like curry are interested, I have posted my favourite curry recipe below.
After trying many different curry sauces and pastes including Patak’s, Sharwood’s, Passage to India, and others, as well as making curries from scratch, I came across Taste of India curry sauces at our local Supa IGA and I bough the 4 packets of Madras Curry Sauce they had in stock.
I used them to make 2 batches of duck curry. Each curry consisted of a whole Luv A Duck cut into portions with 2 packs…
I had planned to cook another Duck Madras curry in our pressure cooker this week, but after reminiscing about the Chicken Tikka I ate in Hong Kong some years ago, I decided to put the duck on the backburner and do the Chicken Tikka instead.
I bought a tray of 6 bone-in skin-on chicken cutlets from the Supa IGA which weighted just under 1.2 Kg and 2 packets of Taste of India Tikka Masala sauce from the butcher. After browning the cutlets, I added the sauce and spices and once the pressure cooker…
After the first batch of Tikka Masala I cooked, I did a second batch and the last of it was just as good as what I remembered eating in Hong Kong.
I used bone-in, skin-on chicken thigh cutlets which our local Supa IGA has prepacked. The bone definitely provides more flavour.
I expect it should be just as good in the Madras sauce as the duck was.
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