MizReeney: Cooking&Baking: Pressure Cooker Recipes

Showing posts with label Cooking&Baking: Pressure Cooker Recipes. Show all posts

Wednesday, November 9, 2016

Pressure Cooked Hard Boiled Eggs

Do you ever cook hard boiled eggs then when you go to peel it, the darn shell sticks to the eggs and you end up having like craters in your eggs! That ain't gonna work definitely when you need the egg looking all pretty for presentation purposes. So I read up on how to cook eggs in the pressure cooker, as scary as that sounded, I decided to give it a try. What's the worst that can happen (eggs blowing up!)?

To get the eggs to cook evenly, you would normally have to submerge the eggs in water. But with my Philips electric pressure cooker, you don't need to submerge them. In the pot of your pressure cooker, put a cloth on the bottom and put a steaming rack on top of the cloth. Then add about a cup of water. Arrange the eggs on top of the rack and close the lid. Set the knob to Seal and press the steam button, and set the keep pressure time to 6 minutes. Once it has finished cooking, you can let the pressure cooker release the pressure automatically. If you were doing this for a soft boiled egg, you would want to release the pressure manually so as not to over cook the eggs.

Once the floating valve has dropped, you can safely open the lid. Submerge the eggs in some cold water. This will help stop cooking the eggs as well as make it easier to handle.

Once they're cool enough to handle, peel away!

I cooked about 25 eggs here and each and every one peeled off perfectly.

Here's a bit of tip, if you need the egg yolks to cook perfectly in the middle of the egg then you'll need to stand the eggs upright in the pressure cooker. You can use some old metal lids from bottles. But in my case for this instance, I was cooking the eggs for devilled eggs and I wanted to cook a whole bunch all at once, so there would have been no way I could have fitted that many eggs in the pot had I stood them up. But in not doing so, you can see in the picture that the egg yolks are on the sides of the eggs, so presentation wise not the best.

So this is what I made with all those eggs! Spider Devilled Eggs! Spiders were made by cutting pitted black olives and arranging them to look like spiders. Spooky? :)

Saturday, November 5, 2016

Pressure Cooked Corn and Spam Rice

This is a really easy one pot dish that's popular with kids...unless of course your kids don't like corn or spam. But if they don't then you can substitute it with green peas and chopped ham or bacon. Sure you can cook this in a rice cooker, but it's so much faster in the pressure cooker.

First wash your rice as your normally would and add it to the pressure cooker pot and fill up with the right amount of water for your amount of rice. If you're using fresh corn off a cob, use a knife to cut off the kernels and add them to the pot with the rice. You can also use frozen corn. Now, get your can of spam and cut it into cubes and add it all to the pot. Add some salt and pepper and close the lid and turn the valve to Seal. For Philips Pressure Cooker, set it to the Rice mode and press start and that's it!

Once the cooker has finished keeping pressure, you can either manually release the pressure or wait for the pressure to be released automatically. I am usually very impatient, so will usually release the pressure manually with a long cooking spatula, and I will release it little by little, not in one shot.

After all the pressure is released, stir the rice, and if you want, you can add a dollop of butter to make it more rich, and taste to adjust the seasonings. You can take this recipe further and turn it into a baked rice. Spoon the rice into heat proof ramekins and sprinkle with mozzarella cheese. A white sauce underneath the cheese is optional. Bake it in a hot oven until the cheese melts or you can place it under the grill/broiler to brown. If you have a Philips Air Fryer, you can also cook it in there.

If you don't like corn, feel free to substitute with any other vegetables such as frozen peas, capsicums, broccoli, etc.

Hope you try this recipe and let me know how it goes. Enjoy!

Saturday, October 15, 2016

Pressure Cooked Mentaiko Pasta

I love my pressure cooker more and more these days. I can't believe that I used to be so scared of it in the past. Scared that it would suddenly explode. But with regular use, that fear is fading.

Recently online I've seen lots of people cooking pasta in the pressure cooker, from raw to finish taking less than 10minutes. Now that's my kind of cooking. So I gave it a go.

When cooking with spaghetti, you have two options, 1. you can break the pasta in half so you can fit it into the pressure cooker pot or 2. you can presoak the pasta for about 5-10 minutes in room temperature water just to slightly soften so that you can put it in whole into the pot. I don't soak it until completely bendy, but enough so that it can slightly bend allowing you to push the pasta down a bit so it is below the rim.

For this simple meal I used prepackaged Mentaiko Japanese Cream Sauce which I bought from Daiso. This is enough only for one serving, so I added two. It's quite thick, so once I added the sauce to the pasta that was in the pot, I added some water to the pasta sauce pouch, gave it a swirl to mix in the left over sauce and added it to the pot.

Once I closed the lid on my Philips Pressure Cooker, I made sure the valve was at Seal and pressed the Steam/Stew mode and adjusted the Keep Pressure Time to 6 minutes and pressed Start.

After the 6 minutes is done, I very carefully released the pressure manually instead of waiting for the cooker to do it automatically. I did this because I don't want the pasta to be over cooked. It's best to check the pasta first and if you need more cooking time then you can do so later after you'e checked the pasta. I always release the pressure a bit at a time, with a long spatula I just push the valve knob thing a bit at a time, once the pressure is more than half released then I push it all the way to finish releasing. You will know when it's done when the metal pin on the lid drops, usually you can also hear it drop.

Carefully open the lid and stir the pasta around. My pasta was delightfully al dente. The sauce did dry up though so I added a splash of water. I used the pasta soaking water as that was starchy. I added some deshelled prawns to the pot and closed the lid turned the valve to Bake and used the Bake function for about 2 minutes just to cook the prawns. And then it's done!

You can leave it as it is at this stage, maybe add a bit of freshly ground black pepper. Or if you have some frozen Mentaiko like I did, add some into it. The more the better I say!

This big frozen packet of mentaiko was bough from Big Box supermarket at Jurong East (Singapore). For only around $14 for 500g! That's cheap!

Give the pasta a stir and if you want, add some olive oil to it. And serve while hot! I hope you've enjoyed this recipe, please remember to give credit and link to my website if you decide to share this recipe and don't forget to check out my other Social Media links on the right or below and Follow and Subscribe to our Channels :)