SEARCH VEGSOURCE:

 

 

Follow Ups | Post Followup | Back to Discussion Board | VegSource
See spam or
inappropriate posts?
Please let us know.
  




From: Guy (adsl-63-195-90-90.dsl.snfc21.pacbell.net)
Subject: Re: Do you really cook vegetables in your PC? Made a curry last night ...
Date: January 2, 2005 at 12:24 pm PST

In Reply to: Do you really cook vegetables in your PC? Made a curry last night ... posted by sunnyside on January 2, 2005 at 8:43 am:

As you have noted, some vegetables seem to be more appropriate for pc steaming than others. My favorites to cook in a pc include: string beans, artichokes, brussels sprouts & carrots. Potatoes are also, to me, pc friendly. A couple of nights ago I steamed whole string beans and potatoes cut in quarters for 10 minutes after sealing the pc. They came out nearly perfect & tasted great.

Most pc's operate at 15 psi. As you've experienced, it is too easy to cook foods too long & turn them into mush. Other than using a conventional steamer, one solution could be to obtain a pc with multiple pressure settings. For example, the new Kuhn Rikon "Top" model has 8.5 & 15 psi settings while Fissler Vitavit Royale (my favorite) has pressure settings of 10 & 15 psi. Fagors Duos also have multiple pressure settings. A pc with switchable multiple pressure settings allows precise control over pressure while pc's with colored rings on the pressure indicator offer much less precise control of pressure. Needless to say, a pc with a lower pressure setting will offer greater control with longer required cooking times for softer vegetables.

Overall, though, I do like the flavor of pc steamed more than standard steamed vegetables. I think it has something to do with the steam pressure holding in the flavor.




Follow Ups:



Post a Followup

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL: