Most Glorious (Pressure Cooked) Chicken and Brown Rice

Posted by johngl

In the kitchen, most glorious spousal unit and I are opposites. I think nothing of taking over two days to sous vide a cut of beef.  She, on the other hand, would just rather get food on the plate with the least amount of hassle possible.

Luckily, she eschews the microwave and instead leans toward her new electric pressure cooker.

Further, where I will make it my mission — not really, but she thinks I do — to dirty as many pots, pans, and cooking utensils in the course of a single cooking session as I possibly can, she dirties one pot, a wooden spoon, and a ladle.

Most Glorious Chicken and Rice Soup

Oh, and a cheese grater.

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Under Pressure: 90 Minute Chuck

Posted by johngl

Seemingly taking exception with my penchant for sous vide (under vacuum) cooking, most glorious spousal unit recently spat in my face (figuratively, of course) by purchasing an electric pressure cooker.

Cuisinart Electric Pressure Cooker

WTF? We already have a pressure cooker!  Of course, we already had a KitchenAid Stand Mixer when I went out a bought another (more powerful) unit so I can’t squawk too loudly.

Anyway, contrary to sous vide, which is generally hours and hours of cooking at low temperatures, pressure cooking is high temperature cooking for a short period of time.

You wouldn’t want to use pressure cooking for say, beef tenderloin, but it’s a great cooking method  for something like braised beef chuck.

Real meat and potatoes

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