Pressure Cooked Beer Can Chicken - Steam Roasted, from Hip Pressure Cooking

Check out this amazing recipe that uses a Fissler Blue Point pressure cooker to cook a whole chicken:
hip pressure cooking: Pressure Cooked Beer Can Chicken - Steam Roasted w...:
You set the whole chicken on top of a can of beer inside the pressure cooker. Fast, delicious and different!

Voices of Small Farmers

The lobbyist and his vehicle — Mark Lilly of Farm to Family speaks at Farm Food Voices DC 2011, to which he traveled in his colorful Farm Bus.

Let’s play word association for a moment. What comes to mind when you hear “politics”? Maybe you see newspaper pictures of candidates shaking hands at a neighborhood coffee shop days before an election. Then there’s always the shot of the politician voting on Election Day. Maybe the image of the U.S. Capitol or another government building comes to mind.

How about “lobbyist”? That tends to evoke images of fat-cat deal-brokers in Italian loafers doing dirty work a smoky back room, doesn’t it?

The fact of the matter is that political statements are made all day every day by a wide range of interest groups. Essentially, they are lobbyists. Many of them come to Washington, DC, to voice opinions about federal legislation.

There is no shortage of controversial food-related issues these days and that’s exactly what brought the National Independent Consumers and Farmers Association (NICFA) to the Capitol this week.

NICFA organized its fifth annual Small Farm and Ranch Grassroots Lobby Day and Legislative Reception. Its members and supporters are farmers, restaurateurs, chefs and concerned foodies who stand behind the NICFA mission to “promote and preserve unregulated direct farmer-to-consumer trade that fosters availability of locally grown or home-produced food products.”

In shorthand, the lobbying day was called Farm Food Voices DC 2011. The NICFA lobbyists delivered their message in a form of show and tell. Throughout the day, they held meetings with Congressmembers and/or their aides to express their opposition to policies they believe harm the livelihood of farmers and the free choice of consumers. The show part of the show-and-tell exercise took place at lunchtime, when the majestic Senate Caucus Room of the Russell Senate Office Building was converted into a food festival of sorts. Restaurants and farmers offered a bounty of artfully plated meats, cheeses, finger foods and desserts.

During the reception, guest speakers underscored the NICFA message from their distinct vantage points. Filmmaker Kristin Canty explained her personal motives for producing the forthcoming film Farmageddon. Mark Lilly described the Farm to Family bus he operates with his wife, Suzi, in Richmond, Va. Their refurbished school bus, painted joyfully by Happy the Artist, functions as a farmers market on wheels and it is literally the vehicle through which the Lillys accomplish their mission of “feeding the community one stop at a time.”

The reception speakers and grassroots lobbyists told first-person stories that illustrated the overall purpose of their efforts and the basic reasons why individuals come together to lobby.

“As our farmers cultivate the land for a rich yield in the future, so must we build and cultivate relationships with our legislators so that we are represented in the halls of Congress,” NICFA said. “Congress needs to know where good food comes from. This opportunity lets them make the connection that will help our farming freedom thrive and continue giving us access to healthy, safe food.

“Each year, it has greatly impressed our legislators and their aides to have farmers and producers literally standing behind their products. It is through encounters such as these that we will begin to harvest, from our legislators and indeed our culture, a loyalty to local foods. And Congress will begin to realize that the safest food system is through neighbor-to-neighbor food transactions.”

Next time you hear the word “lobbyist,” you can associate it with a farmer. Or a firefighter, a banker, a car manufacturer, a movie studio, an environmentalist, a Girl Scout or a mother against drunk driving. All these people are advocating for given policies through their trade organizations. They make regular pilgrimages to the Capitol and lobby just like NICFA. The word to associate with this is the very foundation of U.S. government: “democracy.”

Best New Nonstick Pans in Food and Wine Magazine

Did you see the list of best new non-stick pans in the March issue of Food and Wine magazine? The Fissler Solea frypan is number two on the list. It doesn't look like a nonstick pan. Instead of a black non-stick coating it has a waffled, polished stainless steel surface, called Novogrill. It's not a pan that you would want to make pancakes or an omelette in, like other non-stick pans. The Novogrill surface provides stick resistance, especially when cooking meat, while allowing a browned crust to form on the meat, without the addition of oil. The Novogrill surface is found on other pans in the Fissler cookware range, including the Crispy Steelux pan I cooked this ham steak in. Cooking a thick slice of ham the way you would cook a steak is not something I had ever done before but I saw this great Russian style ham at the deli counter, when I went to buy cheese, and I was inspired. You can do this with canned ham but if you have a good European style deli or butcher with French, German or Eastern European style ham, you'll have the centerpiece of a great dinner.

Here's how to do it:
Slice the ham in thick, 1/4 inch (or even a little thicker) slices (this can be done at the deli counter). Heat the pan on high heat until a drop of water beads on the surface. Lay the slice of ham down and turn the heat down to medium. Allow to brown on one side, then lift off with a fork and turn to the other side. Cook until nicely browned. After you are done cooking, put a glass of water in the pan while it is still hot, to make clean up easier.

Chiles en Nogada using Skrub'a and Solea

In a perfect world, I would have made this dish in September, which is when Mexican Independence day is and, significantly smack dab in pomegranate season. Chiles en Nogada is a dish fabled to have been created by nuns at the Santa Monica convent for the Emperor of Mexico. Like the Mexican flag, the colors of the dish are green (the chile), white (the walnut “nogada” sauce) and red (the pomegranate seeds sprinkled on top). In the same perfect world, I would have used Poblano chiles which are more appropriate to the dish, but the Serrano chiles I had looked perfect, and indeed tasted perfect for Chiles en Nogada after adding some good old hot sauce.

Ingredients:

4 large Serrano chiles

Nogada sauce:

35 shelled walnut halves

1 cup milk

½ cup cream

3T goat cheese

1 piece dry white bread without the crust

1T cinnamon

Filling:

1.5lb lean ground pork

3 cloves of garlic

1 small white onion diced

1 peach diced

1 Fuji apple diced

½ cup papaya diced

½ cup chopped almonds (no skin)

¼ cup raisins

¾ cup chicken stock

2T Mexican hot sauce

1 inch stick of cinnamon

8 cloves

10 black peppercorns

The first thing I did was to soak the walnuts in milk for a few hours to soften them. Also before putting it all together, I got the most laborious part of the dish out of the way. From taking a cooking class in Puerto Vallarta years ago, I know how to skin a chile pepper. On your gas stove or grill, put the chiles as close to the flame as possible. The skin will become charred and will bubble. Keep turning the chiles so that each part is evenly charred. Then pop them into a plastic bag and close the bag. This allows the chiles to sweat and that causes the skin to separate, making it easier to remove. That’s the simple part! In the past, it was a chore to then gently and deftly scrape the charred skin off the chiles without breaking the delicious meat underneath the skin.

Luckily, I had just received my first pair of Skrub’a Veggie gloves! These gloves, made by Fabrikators, are designed to clean vegetables. I have the green ones for green vegetables, but you might find the Potato (brown) or Carrot (orange) gloves equally useful. They are all made from the same material. No one had suggested using Skrub’a gloves to take off the skins of chiles, but it seemed like a natural fit, and was indeed the perfect thing for the job! I laid out a towel to avoid a mess, put on the gloves and scrubbed the skins off without breaking the delicate chiles.

I then slit open one side of each chile and removed the seeds and veins (the veins are the hottest parts of chiles).

The above you can do ahead of time. Then, when you are ready to prepare the dish you can follow the instructions below.

Preheat the oven to 350 degrees.

Grind up the spices using a mortar and pestle. Crush the garlic. Chop the ingredients for the stuffing. Lightly toast the chopped garlic in a saucepan like the Solea pot, on medium heat. Add the ground pork and break it into small chunks using a large spoon. Add the onions and fruits and nuts. Slightly sauté the mixture until the onions become clear. Then add the chicken stock and hot sauce and let the flavors meld together as it cooks for about 5 more minutes. Meanwhile, make the sauce.

Put the soaked walnuts along with the milk, cream, cheese, bread, and cinnamon into a blender. Blend until smooth.

Put the chiles on a greased pan and stuff them with the filling. Bake in oven for 10 minutes. Flip chiles onto a plate so the open side is facing down. Pour nogada sauce over the top, then garnish with pomegranate seeds.

It’s an immensely tasty dish! We get it ever year in Puerto Vallarta, and I am happy to be able to make it at home.

Cooking Chinese Eggplant in Solea

Yesterday I had my best friend over for dinner and wanted to make something special. I chose to make a version of a Szechwan eggplant dish adding other vegetables to it. Originally I thought my Solea Casserole pot (which is 2.4 quarts) would be the right size but when I saw how many veggies I had cut, I realized that I probably had to do it in two separate sections. That worked great because of the different cooking times for the veggies anyhow. If you had the larger Solea Casserole pot (which is 4 quarts) or the large Solea Stew Pot (which is 5.4 quarts) you could do it together (just start the eggplant cooking a minute ahead of the other vegetables.)

Here’s what I used:

¼ of a white onion

One medium sized eggplant

One julienned carrot

One julienned stalk of broccoli

One zucchini

One yellow summer squash

2T vegetable oil

3 cloves of garlic

1t corn starch

Sauce:

6T soy sauce

3T white rice vinegar

3T Balsamic vinegar

3T cooking wine

¾ cup chicken broth

2T garlic chili sauce

First I filled my Solea pot to just less than ¾ full with water. I turned the gas stove to high heat and boiled the water with the lid on. The lids on the Solea line are gorgeous and so practical. When cooking with the lid on, the concave top allows the evaporated liquid to drop right back into the pot so I didn’t lose any water to evaporation. While waiting for the water to boil, I assembled the ingredients for the sauce. Then I turned down the heat to medium and put the pieces of eggplant into the boiling water. I cooked them until tender, about 2 minutes. I drained the eggplant in a colander in the sink. I boiled more water and added the other vegetables except for the garlic. These I boiled on medium heat for about one minute, so not to overcook them. I like the crisp textures of carrots and broccoli and didn’t want them to be mushy like the eggplant and the squash would eventually be. (I like mushy textures too!)

I drained the other veggies. My Solea pot has a really cool draining feature. It’s easy to just slide the lid a little to create an opening and when you tip the pot, the water will drain right out! Because the vegetables cooked down, there was enough room in my pot for everything. I heated the pot to medium heat, added the oil then the garlic. After lightly toasting the garlic I added all the vegetables including the eggplant back in. Then I added the sauce and stirred it up, cooking for about 7 minutes.

When I could tell that the vegetables were cooked through and covered in sauce, I mixed the corn starch with a little water, added it into the middle of the pot and stirred. That gives the sauce thickness. It gets even thicker if you turn the heat down very low and let the corn starch work its magic for about 5 minutes more.

I love this dish because of the abundance of flavor and how healthy it is. If you are vegetarian, you could substitute mushroom broth for the chicken broth. It makes me realize that most Chinese cooking uses some kind of meat, even if it isn’t obvious by looking at the dish.

Letting this dish sit for a while in the pot allows all the flavors to meld together and it’s wonderfully unified by the time you’re ready to eat!

New York Notes: My Heavenly Trifecta

Welcome to our new series of news and capsule reviews of New York food establishments.


I can hop a train and sit down to eat in New York in about four hours. Life is sweet indeed. And it’s especially sweet at this joyful spot on Bleecker Street in Greenwich Village, where three delights sit in a heavenly trifecta.

Amy’s Bread gets a lot of well-deserved praise. I have a fatal attraction to the red velvet cupcakes because the frosting is unique and unlike anything I’ve tasted – the perfect balance of a little fluffy, a little creamy and not too sweet.

The Lobster Place seafood market is a valuable part of the trifecta here, but even more exciting at its Chelsea Market location. There, in a much bigger space than this Village shop, you can select a lobster or other shellfish and they’ll steam them to order. Pick up some accompaniments from their refrigerated case, take your tray to the food court tables and get cracking! Last summer, the lobster was $9.95 per pound. No, not a typo. Simply thrilling all around!

Murray’s Cheese not only has an awesome worldwide selection and a charmingly quirky attitude but a comprehensive educational program. There’s a full schedule of classes and even field trips to the countryside. Breakfast and lunch sandwiches are made to order … with cheese, of course.

I first discovered this trifecta on a Foods of New York tour, which I highly recommend.

You can replicate the experience at home, too. First, shop ’til your heart’s content at all three stores. In your home kitchen, use your Fissler knives to slice your sashimi-grade fish, bread and cheese with grace and precision. Steam live shellfish in a stew pot from the Solea or Original Pro collections. For a creative tool to clean and open oysters and clams, borrow a trick from the New York Times’ Flo Fabricant and use Skrub’a gloves.

A heavenly trifecta indeed.

Grammy Winner Michael Buble is a Fissler Foodie!

Look who’s a Fissler Foodie: Michael Buble in People Magazines Cooking With the Stars special issue! Michael has an armful of Fissler Original Pro Collection pots and pans in the beautiful Los Angeles kitchen he shares with fiancée Luisana Lopilato. Lovely Luisana is grating parmesan while Michael stirs the risotto in their big 9.6 qt Fissler Original Pro High Stew Pot (the right size for a party). You can watch them preparing their risotto at People.com. Michael just won a Grammy for his album “Crazy Love”. We congratulate the crooner for his big win last week, and for choosing Fissler to fulfill his culinary creations.

Pots de Crème: An Easy Dessert That Should Help You Get Lucky On Valentine's Day

In my near-annual search for an easy-to-make recipe that should help get my Valentine's Day date in the mood, I decided on Pots de Crème, this year. It's easy to make, eminently customizable with romance-inducing ingredients, and it even has a cute French name, accent mark and all, that sounds romantic even when the pronunciation is butchered. (and let's face it, women love a guy who can speak a foreign language and/or have an accent). If you own a blowtorch, and what self-respecting household doesn't have one, then you can sprinkle some sugar on top and make creme brulee. So if you're making dinner for a special someone, and need a nice capper that will transition from the dining room to the um, bedroom, then try these petit Pots de Crèmes.

I should note that this recipe is more Euro-centric, and therefore, very eggy. If you want a denser, heavier custard, use 4 egg yolks and all heavy cream in lieu of the eggs and milk listed below. That version is actually easier to cook in a Fissler pressure cooker, since you don't have to be as exact with the cooking time.

Pots de Crème

2 eggs + 1 egg yolk

1/3 cup white sugar

1 cup whole milk

1 cup heavy cream

1 vanilla bean

1. Split a vanilla bean and scrape the seeds into the milk and heavy cream mixture. Bring this to a boil, then immediately turn off the heat. Let steep for 30 minutes, then strain or skim the skin off the top.

2. Meanwhile, whisk eggs and sugar together until you see a ribbon.

3. Pour some of the cream into the egg mixture and whisk together. Stir the egg mixture into the cream and stir until smooth.

Now you can customize your Pots de Crèmes. Here's a basic chocolate one. I made three, one with just chocolate, another with a dash of cayenne pepper, and one with cinnamon. Capsaicins from cayenne are supposed to get the blood flow going, and sweet spices like cinnamon are always an aphrodisiac scent. I also had cardamom whipped cream for even more fragrance, if need be.

custard mix

1/2 bar (50 g or 1.75 oz) dark chocolate, from 62%-71% cacao

1 tsp. cocoa powder

1. Either in a double boiler (a bowl held over a pot of boiling water), or the microwave, melt the chocolate. It'll only take 30 seconds in the microwave.

2. Temper the chocolate by whisking some of the custard mix into the melted chocolate, stirring constantly. Then pour the chocolate mix into the custard, along with cocoa powder, and stir.

3. Pour the mix into a ramekin or cup. Put into a Fissler pressure cooker and heat until the first ring. Turn the heat off and let cook for 12 minutes.

4. When done, open the pressure cooker naturally. Carefully remove and let cool. You can chill it once it gets to room temperature.

What can top chocolate as a Valentine's Day dessert? Caramel. My friend requested salted caramel. I have to say, this was the favorite for everyone.

2 cups sugar

water

heavy cream

1 tbsp. sea salt

custard mix

1. Heat sugar in a saucepan over medium-low heat with just enough water to moisten the sugar. Heat until the sugar is an amber color. It should take about 20-30 minutes.

2. Turn off heat, stir in cream (it will splatter, so be careful), and whisk vigorously. Stir in salt. Let cool.

3. Stir in a couple of teaspoons of caramel sauce into the custard mix. Pour into cups or ramekins.

4. Put into a Fissler pressure cooker, heat until the first ring is raised, turn off heat and cook for 12 minutes.

5. Remove and let cool.

These desserts are best made ahead of time, which is for the better, since you can concentrate on other details tonight. So Happy Valentine's Day!

Cooking Slippery Jacks in the Solea

This winter in the Bay Area was an amazing time for gathering wild mushrooms. Some of them are so tasty with such a delicate flavor, keeping the recipe simple is the best bet. Today I made a dish in my 2.4 quart Solea Casserole pot using Short Stemmed Slippery Jack mushrooms. These are a form of Boletes, like the famed Porcinis. Instead of having gills they have a spongy texture to the cap which melts in your mouth like a divine scallop. You can see in the picture below what I added to the pot.

About 2 cups of Short Stemmed Slippery Jack mushrooms

about half a cup of onions

a handful of garlic

First I heated the Solea Casserole pot to medium (cooking next to some chicken curry) and added a dollop of olive oil. Into the hot oil I put the chopped garlic. As the garlic toasted, I added the mushrooms and onions. Sometimes I will add the onions first, but I had cut the mushrooms in large chunks so together so they would cook evenly. After about 10 minutes of cooking and stirring I added some salt and it was ready to go!

They were truly delicious. This is the basic recipe that I use whenever I gather a new type of mushroom that I want to try, rather than have the flavor masked by too many ingredients. The garlic is essential to bringing out the flavor of mushrooms. The Solea Casserole pot was the perfect fit for this dish. The handles never got too hot which is a bonus when cooking on a crowded stove top. Even on the gas stove, it cooked evenly with no gumming-up of the pan so it was easy to clean.

Win a Fissler Pasta Lifter at Mom's Best Bets!

Between now and Feb. 15th, 2011, you can win a Fissler Pasta Lifter at Mom's Best Bets. Blogger Patrice uses Mom's Best Bets to write about products that contribute to healthy living (with Hawaiian island flair) and gives her readers opportunities to win those products. Check it out!

Galbi jjim. A Korean dish made for cold winter months (even in LA)

There are a few advantages to cold winters. For one thing, it’s an excuse to wear coats, sweaters, scarves and whatnot. As someone who’s not a fan of showing pasty legs in shorts, or wearing t-shirts that’s been soaked through with sweat, I much prefer winter fashion. Cold weather also makes us crave heartier, gut-sticking food, and any reason to eat fatty goodness is right by me. We’ve been pre-conditioned to eat healthier. But every once in a while, eating a dish that’s pretty much fat and salt and protein feels good. And that’s what we want when it’s mind-numbingly cold, something that’ll warm us up and make us feel good. The equivalent of a sweater, if you will. That’s the definition of comfort food.

Except I live in Los Angeles, and today, it was 76-degrees and perpetually sunny. I met my friend for lunch at Lemonade, where I ate salads made out of Italian couscous, and another one made out of fennel and oranges. And all I needed to wear outside was a t-shirt, pants and sunglasses. We have the weather in SoCal, and the lifestyle and diet to match. Meanwhile, in my hometown of Chicago, this week’s temperature forecast read like Lotto numbers: 10 7 9 15 23. Outside of this weekend’s Bears-Packers game, it’s not fun to be in that weather. I don’t really miss it. All I want is an excuse to wear more sweaters and eat fatty foods. Even though it was 65 degrees last night, I still wore a sweater out, and I made this Korean braised short rib dish for dinner. 65 is cold in LA.

Galbi jjim is a braised short ribs dish that is more of a special occasion dish in Korea. It’s rich, unctuous and complex, and it’s the one dish I loved eating growing up in Chicago. The list of ingredients, and the time it takes to cook it, seems long. But making the dish is pretty easy. The components of the dish falls into the following ratio:

1 pound of short ribs+2 cups of soy sauce+1 cup of sugar+sesame oil+aromatics

You can use any variations or ingredients from here. Most of the times, root vegetables like potatoes, carrots and turnips, are added. But I’ve seen recipes that’s all meat.

Before I get started on this recipe, I want to address a concept that is hard for me to accept when it comes to making galbi jjim, and that is parboiling. Almost all galbi jjim recipes will call for the short ribs to either be parboiled, or soaked in cold water for several hours “to remove impurities.” BUT, the impurities, which are fat, blood and gristle, packs a lot of flavors. By parboiling the meat, you get a tough, gray piece of meat that had a lot of flavors leached out. It’s this boiled meat that’s then slowly cooked in flavoring liquid to soften. This is how I was taught to make galbi jjim, and it does work. The slow cooking does get the collagen and fat to eventually relax, and the meat will get tender. Galbi jjim isn’t the spoon-tender braise that a pot roast or osso bucco might be. It’s usually more toothsome, but it’s still tender enough.

But I like being able to cut through braised meat with a spoon, and even if soy sauce turns the meat brown, I hate that so much flavor is cooked away in water. So I usually skip the parboiling process and stick with the Westernized way of braising meat (and betraying my heritage, I know). A Fissler pressure cooker works best for galbi jjims because it technically still parboils the meat, just in a really accelerated time, so the collagen and fat tightens up quickly before relaxing. It’s still not as soft as a traditional braise, per se, but I find it much more tender than parboiled galbi jjim. And you don’t want it too soft. Also, the tendons, which I normally find chewy, melts in your mouth afterward. So here is my version of galbi jjim, adapted for a pressure cooker and done without the parboiling step.

Galbi jjim

1 ½ pound short ribs, cut cross-wised between the bones, with the meats scored to just above the bones

3 cups soy sauce

1 ½ cups sugar (white or brown)

¼ cup sesame oil

3 cloves chopped garlic

1 cup of diced scallions

1 tsp grated ginger

2-3 tsp toasted sesame seeds

I water down the cooking liquid a little, since the meat will absorb more liquid with this technique

1-1 ½ cup water (just to reach the max line on the pressure cooker)

I like my galbi jjim on the sweeter side, so I also add the following two ingredients:

½ Asian pear, grated

¼ cup plum wine

I should also note that I actually ran out of sugar after 1 1/4 cups. To compensate, I threw in a pack of Splenda, 2 tbsp. of honey and for the coup de grace, a 1/4 can of Squirt. It actually turned out OK.

This is optional, but I like them. They taste like pine nuts.

10 gingko nuts

You can go with any root vegetables you want.

1 daikon radish, cut int 1 1/2 “ pieces

2 red potatoes, quartered

2 carrots, peeled and chopped into 1” pieces

salt and pepper

1. 1. Season short ribs. Brown them on all sides over medium-high heat, about 2-3 minutes per side. Reserve.

This step is NOT necessary when parboiling. Browning is usually done for color and to form a crust on the meat (the Maillard reaction). In the case of galbi jjim, color doesn’t matter, but I still like the caramelized crust.

2. 2. Combine all liquids, aromatics and gingko nuts into a large mixing bowl and mix well. Taste and adjust to your liking.

3. 3. Put short ribs in your Fissler pressure cooker and cover with liquid. Cook on the first ring of the indicator for 15 minutes

I should not that you should not do what I did in this picture and throw all the vegetables in with the meat. It turned out way too salty. Hence, the next two steps are different from what I did.

4. 4. Meanwhile, boil all vegetables in salted water for 10 minutes, or until just fork tender.

55. . When the meat is done cooking, release pressure. Throw the vegetables in there and simmer on low for another 15 minutes.

Learn to pressure cook, one recipe at a time!

Beginner Basics: Learn to pressure cook, one recipe at a time!
If you would like to learn how to pressure cook but don’t know where to start, check out the best pressure cooking site on the web: www.hippressurecooking.com
On January 12th Hip Pressure Cooking will begin a recipe series for those who have been sitting on the fence and waiting for an excuse to start using a pressure cooker.

The 8 recipe series, Beginner Basics, is designed to teach commonly used cooking techniques and accessory use, one recipe at a time. A number of the recipes will preview the Fissler Vitaquick pressure cooker which will be introduced to U.S. consumers later in 2011.

Here is the post announcing the new series:
http://www.hippressurecooking.com/2010/12/beginner-basics-learn-to-pressure-cook.html

The step-by-step photos and descriptions will be more detailed than usual. Laura Pazzaglia, from Hip Pressure cooking writes that, “you will feel as if I am standing right next to you in the kitchen helping you to get started on your pressure cooking adventure.”

As the month progresses the cooking techniques and recipes will get just a little more complicated. By the end of the series Laura hopes to have given her followers the confidence to try any recipe on the website!

A new "Beginner Basics" recipe will be published every Tuesday and Friday starting mid-January. Here is the plan, and the recipes and skills that will be taught!

Mashed Potatoes - boiling

Steamy Veggies - steaming

Pasta Sauce- brown, boil and reduce

Bean Salad - the "quick soak" method

Roasted Chicken Pieces - brown, braise, deglaze and reduce

Chicken Stock - make stock or broth

Pot Roast with Veggies - multi cooking, one pot meal

Fruity Steamy Cake - water bath aka bain marie

Don't miss a single recipe lesson, sign up for the newsletter now! It’s free!

Need a pressure cooker? All the recipes in the series can be produced in the fabulous Fissler Blue Point, currently available all over North America!