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Even making the meatballs from scratch, it was a really quick and easy recipe. The starch from the breadcrumbs releases into the cooking liquid and thickens it, and that alone is pretty tasty, even before you add the sour cream.

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My problem with this recipe has to do with the ingredient list, which calls for a 2 — 3 pound pork loin, shoulder or butt. So unless you are an experienced enough cook to know the difference between an undercooked and an overcooked pork loin roast use a thermometer , stay away from pork loin for this recipe. Pork shoulder and pork butt both bone in and boneless are both far more economical and much better suited for this kind of cooking method anyway, and they are far more forgiving if you overcook them.

As the meat fibers cool down, they relax and unwind, and the meat will reabsorb some of its own juices and the cooking liquid.

Great Food Fast: Bob Warden's Ultimate Pressure Cooker Recipes by Warden Bob

The pork will still be hot enough for service, particularly if you put the pressure cooker lid back on top, but it will also be moister and juicier that way. Once its rested, you can remove the roast and thicken the gravy per the recipe instructions.

The fourth recipe I tried was the Ground Beef Stroganoff. Let it cool down perhaps 5 — 10 minutes before adding the sour cream and final seasonings. The stroganoff will still be quite warm enough for service. The fifth recipe I tried was the Minestrone Soup with Tortellini.

Bob Warden's Ultimate Pressure Cooker Recipes

The instructions are basic, simple and clear, and the recipe is quick and easy to make, even without any prior cooking experience. Of all the pressure cooker cookbooks available on the market, the two Bob Warden cookbooks this cookbook and Great Food Fast provide the simplest, easiest, most basic pressure cooker recipes available.

Pressure Cooker Mac N Cheese With Bacon

For the most part, it relies on canned and frozen ingredients to speed up prep times, common pantry seasonings and condiments for additional seasoning and flavor, and what I particularly approve of, concentrated chicken and beef base, to provide additional flavor without the excessive salt of bouillon cubes and the additional liquid provided by canned broth. Well, while I applaud it for trying to deliver quick recipes with as few steps as possible, in trying to simplify, I feel they sometimes have oversimplified the instructions, and left out details that those with less experience in either cooking or pressure cooking might miss where problems could arise.

See for example, my remarks about the not specifying the size of shrimp for the Southern Seafood Gumbo , not warning in the Ground Beef Stroganoff recipe and for that matter, the Swedish meatball recipe that you have to allow the mixture to cool some before stirring in the sour cream. If you buy a bottom round, your meat will be a leaner version of chuck roast.

My other problem is with the general pressure cooking timetables. Some of the times given are right, some are wrong. For example, the times given for a 3 pound brisket and a 3 pound chuck roast are 45 minutes and 60 minutes, respectively. Having pressure cooked many of each, I can tell you that brisket takes longer to cook than chuck roast does.

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Wait until the display reads Hot. Add the butter and wait until it melts. Add the frozen broccoli, carrots, chicken stock, garlic powder, onion powder, and nutmeg. Lock lid and cook on High for 4 minutes.

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Remove the lid. Built with Volusion.


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Product Details. Related Products Great Food Fast. Best of the Best Cook's Essentials Cookbook.