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Old 05-26-2007, 08:39 PM   #1
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If you don't have a pressure cooker on board you should go out and get one and learn all about it:

http://missvickie.com/workshop/schoolframe.html

You will save 90% of your cooking fuel AND there are no "spills" when underway.

This is a very useful pot for a yacht's galley - the best thing since sliced bread. They are available in various sizes to suite your cooker top.
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Old 05-27-2007, 02:16 AM   #2
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The pressure cooker was all but retired from the home with the advent of cheap microwave ovens. Thankfully they are still readily available and relatively inexpensive. My pressure cooker is my most valuable cooking asset.

David
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Old 05-27-2007, 08:20 PM   #3
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Brilliant....thanks for the link. I love presure cookers as I was briught up with them. I learned a whole load of new stuff - thanks

Stephen

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Old 02-15-2008, 03:05 PM   #4
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"Miss Vickie" has added a "Pressure Cooking" Blog to her site - good stuff!

http://missvickie.com/index.html

Also see:

http://www.alchemycalpages.com/prbr.html
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Old 02-15-2008, 05:48 PM   #5
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We just bought one a few weeks ago. Cooks large potatoes in about 10-15 minutes and artichokes in 10 minutes. I know for a fact that boiling artichokes without the pressure cooker takes oven an hour to cook the center leaves properly. Just think how much propane that saves!

Also, we are looking for good recipes for chicken and seafood stews. If anybody has something good, please share. Our first effort at cooking chicken was not so good...the BBQ is still greatly prefered method.

I think we will give this a go this weekend...let ya know how it turns out.

http://missvickie.com/recipes/recipeframe.html

Fisherman's Wharf Ciopinno
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Old 02-16-2008, 05:09 AM   #6
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Being a bit of a peasant, I love traditional food. If you enjoy basic cookery, use your pressure cooker to prepare corned beef. You will need a piece of salted brisket from the butcher, a couple of cloves, white pepper, new baby spuds (potato), a good, fresh peppery half cabbage, a couple of brown onions, a generous splurt of white wine vinegar.....and someone who knows how to make a good white sauce with parsley.

Whack everything into the pressure cooker except for the spuds and the cabbage and put enough water into the pot to just cover the meat (DON'T FORGET THE VINEGAR). Check your cooker's recipe book for meat cooking times:weight....when you are 80% into the cooking time, relieve the pressure under a cold tap, open the pot, put in the cabbage and spuds, reseal, let the pressure build again and cook for the remaining 20%.

Make the white sauce.

Finish the cooking, slice the meat and serve with the spuds and cabbage....cover with sauce.

Then, tomorrow, bake fresh bread and have cold corned beef sandwiches with hot english mustard and

cold beer.......

Now I'm hungry.........

David.
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Old 02-19-2008, 03:05 AM   #7
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David,

Man that sounds good! I think I will drop the craving for the sea food and exchange it for the corned beef.

Fortunately we had spectacular weather this weekend for sailing...so instead of cooking or working on the boat, we went sailing! Super excellent weekend of sailing...someone will have to pry the smile from my face.

Cheers,

Ken
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Old 06-16-2008, 02:34 PM   #8
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This is one of our favorites!

PEANUT BUTTER CHICKEN

Ingredients:

1 1/2# chicken tenders (or chicken breasts cut in strips)

2-3 TBSP canola oil

2 1/2 TBSP creamy peanut butter

salt, pepper, cayenne pepper

1 can diced green chilies

1 envelope of dry Lipton Onion Soup Mix

1 envelope of water

1 can cream of mushroom soup

1/2 can of water

Directions:

Heat oil in pressure cooker

Season chicken w/ salt, pepper and cayenne to taste

Brown chicken in oil. When browned on both sides, remove from skillet and set aside.

To the pan drippings, add remaining oil and stir in peanut butter until mixed.

Add dry onion soup mix and envelope of water. Stir until creamy. Add mushroom soup and water until gravy results.

Return chicken to pressure cooker, seal and cook for about 15-20 minutes.

Release pressure and layer green chilies over the top.

Serve over rice.

4 -6 boneless bork chops can also be substituted for the chicken.

Enjoy!
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Old 09-24-2008, 08:42 PM   #9
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[also an excellent way to make bread.
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Old 09-25-2008, 04:26 AM   #10
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Quote:
Originally Posted by Lew on Harmony View Post
[also an excellent way to make bread.
Lew,

Can't let you get away with that ! Recipe and instructions please ?

Richard
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Old 04-16-2009, 05:28 PM   #11
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And, don't forget that when there is lightening about, a pressure cooker makes an excellent Faraday Cage for your portable GPS and VHF.
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Old 01-22-2010, 11:04 PM   #12
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Here's a pressure cooker bread recipe. We made it before we went cruising, on the stovetop at our house. I also tried a slightly different technique (they both work): instead of using a spacer and a separate tin for the bread, just put a layer of cornmeal at the bottom of the pot. Flipping the bread over halfway through cooking helps the top have a bit of a crust.

I've pinched this from our much used, much loved, "Essential Galley Companion" by Amanda Swan-Neal... so if you love this & it works for you, go buy the book! Better yet, just buy it anyway, it's a really solid and useful book for cruising cooks- IMHO.

Behan

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PRESSURE COOKER BREAD

4 c flour


1 c warm water

1 T yeast

1 t sugar

1 t salt



Dissolve sugar & yeast in warm water until it foams. Add 1 t salt to flour, then stir in yeast mixture and knead 5 min. let rise 30 min, then punch down and knead again. Put dough in a greased, floured tin that fits inside your pressure cooker- let it raise another 15 min. Put the lid on the cooker and preheat it for 5 minutes- do not bring to pressure (take the gasket out, or dont use the weight). Open the lid, put bread inside with a small spacer tin (like an empty tuna can, or a trivet) on the bottom. Bake 8 min on high heat, 20 min on half heat, and 15 min at low heat.
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Old 01-24-2010, 10:17 PM   #13
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Thanks for the recipe Behan.

For the unitnitiated contenentals on mainland Europe (read me) could you spell out the measures please?

I assume c is cups but T and t? Again, I assume they are tablespoons and teaspoons but which is which?

Aye // Stephen
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Old 01-24-2010, 10:28 PM   #14
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c= cups

t = teaspoons

T=Tablespoons
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