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.
I came up with this to help me keep track of how I cook things with the pressure cooker. Not really a commentary on how good the dish was, or wasn’t. Just a way to keep track of cooking times and other variables so I can track how the PC is cooking the food.
Here is a link to a PDF version of this page if you’d like to try it out yourself:
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.
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.
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.
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.