Welcome to Perry’s Kitchen.

My goal is to share things I’ve learned about cooking, including favorite recipes.

My cooking is a work in progress, but I’m happy to share what I’ve discovered.  If you know a better method, tool, recipe, or process please feel free to let me know.

I will not have pop-up ads, embedded ads, social media links, or any other form of commercial content.  However I will happily recommend products with a link to where they can be purchased as I see fit, if I think the item is a useful tool.

Thank you for taking the time to look at my site.   I will add content as time and inclination allow.  I’m just in this mainly to have fun and to have a central location where I can store a lot of my own food ideas.


Beef Stock

First, this broth turned out wonderful! It is rich and tastes almost like french onion soup.

Here’s what I did:

I found an online recipe for broth by Emeril Lagasse, and used it as a guideline.

Chopped up some veggies


Roasted stock bones (in freezer section at my market) and veggies


Pressure cook for 120 minutes


Pour through colander into a bowl


Cover bowl with aluminum foil and let it sit in fridge overnight so fat would rise and solidify.

Next day, skim off fat, pour broth in freezable containers (16oz.) and freeze.


Beef Stock Recipe

Beef Stock Recipe


  • 2 lbs. (or more if desired) marrow bones, cut for soup/stew
  • 1 onion
  • 1 1/2 cups celery (you can include celery leaves)
  • 1 cup carrot
  • 1 cup Cream Sherry
  • 2 tsp chopped garlic
  • 3 bay leaves
  • Kosher salt
  • pepper
  • thyme
  • dash of soy sauce
  • dash of worcestershire sauce
  • dash of balsamic vinegar
  • water


  1. Roast bones in a roasting pan in 400°F oven for 1 hour
  2. Remove roasting pan from oven, add onion, celery carrot. Return roasting pan to oven for 30 more minutes
  3. Use the sherry to deglaze the bottom of the roasting pan
  4. Add contents of roasting pan to pressure cooker
  5. Add all remaining ingredients to pressure cooker, adding enough water to fill the pressure cooker no more than 2/3 full
  6. Cook on high pressure for 120 minutes (I used the Meat/Stew setting on my PC)
  7. Release pressure using quick release method
  8. Place colander over a bowl and pour contents of pressure cooker pot through strainer, straining out bones and solids.
  9. Loosely cover bowl and store in fridge overnight
  10. On the following day skim any solidified fat off the top of the broth
  11. Pour stock into containers for storage/freezing

Chart for Sous Vide Cooking With the Pressure Cooker

My pressure cooker can be programmed via Bluetooth and my iPhone to do certain things. On particular thing it will do is hold a specific temperature…for as long as you tell it to.

This is perfect for sous vide cooking, but there are some challenges. The biggest challenge is that you may ‘tell’ it to hold 140°F but the actual water temperature will be something slightly different. In order to help myself understand (and be able to recall) how the PC behaves I did a number of tests and created a chart to show myself what happens when certain target temperatures are programmed into the PC.

Click the preview image below to see the full PDF version. I cannot guarantee the results you may get, and this is by no means a full discussion of all you need to know about sous vide before starting on your own. But the chart will assist you in doing the necessary ‘calibration’ of your PC if you have one of these.

Click To See PDF Version
Click Image To See PDF Version

One-Pot Spaghetti in the Pressure Cooker

Yes!  You can!  (but do you want to?)  Honestly, you have to be one of us strange people who LOVE our noodles cooked in the sauce.

I did one test cook of spaghetti in the pressure cooker.  It had that yummy flavor of having simmered all day in a pot on a stove.  Thing is: cook time was 5 minutes at pressure!  (that figure is misleading however; I pre-sautéd the meat, onions, and peppers, it takes about 10 to 15 minutes for the pressure cooker to come to temperature,  after 5 minutes cooking at pressure I allowed it to sit for 10 minutes (we call that Normal Pressure Release, or NPR) before doing the Quick Release (QR) of any remaining pressure.


1 lb. ground beef, browned & drained
1/2 onion, sautéd
1 red bell pepper, sautéd
1 jar spaghetti sauce
1 6oz. can tomato paste
1/2 box of thin spaghetti noodles
water – quantity equal to quantity of sauce & paste
dash of red wine
salt, pepper, garlic powder to taste

Here’s the trick to this: the order that you place things in the pressure cooker is critical (to prevent burning), and you do not stir.

1. add beef to pressure cooker
2. add water/wine
3. add noodles (broken in smaller pieces if you desire)
4. add sauce and paste
5. add onion & pepper
6. add spices
7. For electric pressure cooker, cook at high pressure for 1/2 the cook time recommended on your box of noodles (that’s how I got 5 minutes cook time).
8. allow cooker to NPR for 10 to 15 minutes
9. QR – quick release of remaining pressure
10. open lid, stir contents, make sure noodles are cooked to your satisfaction and that the taste is pleasing.
11. If you feel your spaghetti is too watery (mine wasn’t), set pressure cooker to ‘Keep Warm’ and allow sauce to simmer down.

Meat, water, then noodles have been added
Meat, water, then noodles have been added
Thick and delicious
Thick and delicious

Getting the Most From Your Cooking

Don’t you just love it when you prepare a meal that fills your kitchen with wonderful aromas, tastes great, and makes everyone happy? I love to cook for others even more than for myself. It’s a special way of sharing.

Delicious, nutritious, and satisfying are all very worthy goals in our cooking.

The very best way I know of to cook foods properly is by cooking them to a correct (doneness) temperature or temperature range, in some cases.  It is the only way to know if your food is undercooked, correctly cooked, or overcooked.  Undercooked can be dangerous.  Overcooked, you are losing nutrients and pleasing textures.

Thermapen Taking A Reading

Knowing when food is correctly cooked is a special challenge with pressure cooking because your food is locked inside a chamber and you cannot check it until the cooking process is complete.  That is frustrating, and requires experimentation in order to figure out what time for what food will get you in the ‘properly cooked’ zone.

A good instant read thermometer is your best friend here, as well as having a reliable goal “doneness temperature” (can be found online, usually).  After that, it depends on your palate; your own sense of what tastes good and feels good in your mouth.

Instant read thermometers can be found at very affordable prices.  A Google search on “<food item> doneness temperature” will usually get you a goal temperature to shoot for.

This quiche was tasty, but overcooked! (quiche is done at 160°F)