Michael and Ethan graciously opened up their home to me last weekend. When we plotted out my few days in NYC, I was pretty sure I could be home from The Seed at a decent time on Sunday. I offered to take them out for dinner but Michael suggested that we cook at home with the pressure cooker.
Me: You have a pressure cooker?! (I may have squealed that question).
Him: No, but we can buy one.
While I was at The Seed earlier in the day, Michael and Ethan went through my pressure cooker recipes, selected two, went shopping, and had all of the food prepped. Michael picked me up at the train station and we drove directly to Bed, Bath & Beyond (the original!); he walked out a very happy man.
When we walked in the door Ethan dazzled us with appetizers to tide us over during the pressure cooker lesson.
Zucchini and Carrot Latkes with Spicy Vegan Aioli and Vegan Caviar
What a nosh!
Michael was ready to roll to with the lesson. I mean seriously ready. All he wanted was for me to explain new terms (bring to pressure, cook at pressure, natural release, quick release) and to talk about cooking times (I advise to cook beans the shortest recommended time first go around – just simmer uncovered if necessary to finish – to get to know how that particular pressure cooker works with that particular stove).
We talked a bit about intuitive cooking and how to eyeball liquid needs. I also showed him how to clean the pressure cooker well to avoid problems when cooking. We discussed all of these things while he made us a super-fun meal.
He started with BBQ Pulled Jackfruit Sandwiches.
This was a fun dish to begin with because it doesn’t take a lot of time but demonstrates how 10 minutes at pressure can mix and mingle spices in such a delightful way. We were also able to snack on the sammies while Michael made his first bean dish!
Yep, he chose to tackle chickpeas, only soaked for one hour, by making my New World Szekely Goulash recipe.
The chickpeas were perfectly done!
Michael mastered the pressure cooker, Ethan snapped fabulous photos of the occasion, and I….err…well, I ate!
5 thoughts on “An In-Home Pressure Cooker Lesson”
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Great advice on cooking the beans the shortest amount of recommended time and then simmer longer if you need to. I have messed this up so many times!
Me, too, @healthygirlskitchen:disqus! LOL Much of much advice is based on failed experiments 🙂
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I really needed to see this. I have bought a pressure cooker but have yet to try it out. Why is it so intimidating? This definitely gets me back to thinking about it. I guess beans will be the first stop. Thanks!
@jodipurelynourished:disqus, we were talking about that! Many of us grew up with a grandparent or parent using the P.C. and saying “stay out of the kitchen!” It engendered fear! LOL
Maybe start with something that doesn’t take much time – like mashed potatoes. They cook at pressure for six minutes so in a short amount of time you can see how you did!