Sunday, August 14, 2005

Chuck Roast in a Pressure Cooker

A friend reminded me of the convenience and quickness of the pressure cooker. I drag it out only about 4 times per year, always for roast beef. I've never had roast beef turn out more juicy and tender than when it's been cooked under pressure.

This particular meal had problems, though. When you don't use the appliance very often, then each time you do, you have to learn its idiosyncracies all over again. In this case, I had the pressure too high and the selective control never jiggled. While it was steaming steadily, I mistakenly thought it was still BUILDING pressure, not that it was already at it's maximum. Consequently, I cooked the roast too long, waiting for the control to jiggle. Finally a burning onion smell prompted me to reduce the pressure and open it.

I did find the bottom of the roast burned to the pan and the onions were a disintegrated mess, but the roast itself was as flavorful and moist as it always is. Of course, since the bottom of the pan was full of burned meat, I couldn't make gravy out of it, but we were fine.

I really need to get this thing out more often.

1 comment:

Anonymous said...

Thank you for thr insight. Very useful. Done that. Now I know....