hipcook's Reviews
8 recipe(s) reviewed. Showing 1 to 8Sort by: Title 
| Date | Rating
| A very nice take on the French classic. I used a round steak instead of stew meat, which broke down into a tender stew. The sauce is luscious and rich (probably because it's finished with a half-stick of butter...) |
| A passable pot roast in half an hour of cooking time. The flavor is good, but my attempt turned out dry. I suspect this has to do with which parts of the roast were covered in liquid and which weren't.
I'll probably make it again for the convenience, but I have other pot roast recipes which pay off the long braise with superior flavor and texture. |
| Another winner for the pressure cooker! Admittedly, I was on a "cleanout the freezer" binge and used nearly double the meat called for. It turned out a luxurious stock, with a fraction of the time and energy used on the stovetop. |
| Another revelation from the pressure cooker manual. A quick recipe that turns out tender beef and fully-flavored sauce. Since cooking this one, I've tried a couple of "quick stroganoff" recipes - and all were more work than this way.
Also the recipe that taught me to watch the heat in a pressure cooker like a hawk. The first time I tried this recipe, I scorched the beef a bit but chose not to wash out the pot. Wrong choice. The bitter flavor of burnt meat smoke was infused into every tender bite. Since then, I've been careful that any error gets completely washed out of the pot before the recipe continues. |
| I usually think of chicken stock as an all-afternoon project, one where I break out the biggest stock pot I own and all the frozen chicken carcasses I've been saving for months, then boil (and cool) for hours. This recipe is a completely different take - with 2 pounds of chicken bones and 30 minutes at pressure, you get 6 cups of stock. Hopefully, this recipe will help with my freezer space, and lead to me eating more soup. |
| This is the recipe which convinced me I'd spent my money well on a pressure cooker. It's just as good as any coq au vin I've made, but it's ready in well under an hour instead of after a 3-hour braise. And frankly, a lot less work than some of the deconstructed "weeknight coq au vin" recipes I've seen.
One thing - don't skip that step where it says to brown the chicken before adding the wine. Or do skip it, and when your chicken comes out purple, call your geek friends and declare it "Romulan Chicken." Tell them to bring the Saurian brandy. Purple chicken tastes as good as brown, but, well... it's purple. |
| I've been reluctant to try the "roasts" in the pressure cooker cookbook - but since my favorite pork roast recipe is really a braise, I thought this one was worth a shot.
And it's well worth it. The pork came out perfectly moist and tender. The herbs added intense and complimentary flavor. I used small sweet potatoes, which came out pretty mushy but were still a hit.
If I have a quibble with the recipe, it's that it makes a very small amount of very tasty gravy (which ended up as sauce on the potatoes). I'm wondering if upping the liquid would make enough sauce for the meat. |
| A serviceable recipe from the pressure cooker manual. It's a light stew, appropriate for a spring or summer dinner, with only meat and sauce. I made it with a beef flank steak instead of lamb stew meat and it worked just fine. It might benefit from an herbal note - maybe a bay leaf. |
Showing page 1 of 1 pages
