Cooking with Steam!

this is a pressure cooker. actually the steam is not cooking anything just creating pressure to make the water boil to higher temp that 212F.

AG.

ok ok everyone's a critic!  But it does taste good!

Mike

I agree with you, we use a pressure cooker frequently the food tastes great.

I also like the chuffs LOL

Alex

Are you bringing it to York for the tailgate party? I'll bring the generator! lol

--Greg

We use an 8 quart pressure cooker that we picked up at Walmart for $30.00 (Phillipe Richard)  on a gas stove.

Here is the recipe.........

• 3lb boneless chuck (Not to lean, nice marbling adds to the taste)
• 1 cup vegetable stock
• 1 bottle amber beer (I used Sam Adams harvest ale left over from an old 12 pack )
• 1 parsnip
• 1 turnip
• 1 medium onion
• 2 stalks celery
• FRESH Parsely and Dill
• 1 Large carrot

1. cutup all vegetables, remove stems from dill and parsley.  ALL OTHER VEGETABLES CUT LARGE PIECES.  (The pressure cooker tends to turn veggies to mush)
2. 3 tbs olive oil in pressure cooker heat on med-high heat
3. brown meat on all sides in pressure cooker
4. cut up onion and celery and then brown in hot cooker letting them absorb the meaty bits left from browning the meat
5. add back the meat, vegetable stock, and then the remainder of the veggies.  Salt and pepper to taste with a little garlic.
6. Add 12oz bottle of beer
7. place cover on pressure cooker and start out at 3/4 heat until valve starts to chug
8. lower temp when valve starts to really pop to a consistent chug (No I do not know the rate)
9. I go 35-40 minutes.  of course your results may vary and you will need to experiment.

After your timer goes off turn off the heat and move to a cool burner.  it will take 10-15 minutes for the safety locks to disengage.  Serve with your favorite beverage and sides!

Enjoy!

There is a wonderful scene in Chapter 1 of C. S. Forester's The Ship about using steam from a warships boiler to cook the meals as they prepare to go into battle.  It's one of my favorite scenes, in one of my favorite books:

"There was no flame in the range by which cooking could be done -- the oil fuel for the range had all been safely drained away below, where it was less likely to start a fire -- but there there was a steam jet; and super-heated steam -- not the flabby vapour that issues from a kettle's spout, but steam at four hundred degrees, live, active steam -- can do remarkable things in the quickest time."

I particularly love "live, active steam" bit . . . 

Add a couple of Maine Lobstas and you got some gooood eaten!!!!!

I'm just glad the folks at OGR magazine don't run out of new material and do articles on pressure cookers

BTW shouldn't this be on the real trains forum er somethin?

Rick, I debated where to post this, and because it was meant to be more whimsical, I thought this was the better place to post it.  It was posted for purely fun reasons and I hope everyone smiles

I know its just not the same with out the moaning and complaining.... I tried...

Ballpark only it is!!

Are you planning one for April?

Hope all is well!

---Greg

I don't know about those chuffs Alex, sometimes its 3, sometimes 4 and I think I even counted 6 at one point.

You may want to offer some assistance  to Mike regarding this

Yes Greg with a Kicker, I would like to have a group discussion about bringing young people into the hobby. But more on that in 2 weeks!

Rick,
lets let whimsey be whimsey 

Have a great saturday Y'all be back Sunday!