What's for supper - Second Course

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Jean Claude Vaaldamme said:
The only difference between pressure cooker and boiling in pot is time.
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Yeah If I have time I use a bamboo steamer. Generally only get smoked eisbien, stronger flavor and less fat. Slow cooker also makes some awesome eisbeins. Steamer is also awesome if I make dong po rou.
 
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RedViking said:
This is on my wishlist, but will have to wait for now.

www.takealot.com/philips-all-in-one-pressure-cooker/PLID90459886

I'll just boil it then.

Any tips for a lamb leg?
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But why? Just buy a decent size normal alu pressure cooker for around 1K for the stove. You can put it in the cupboard and not another gadget standing on counter. Pressure cookers are great. If you want to make "fyn hoender" for a pie or some dish. You can literally cook the chicken in less than 30min so it fall of the bone.

As for lamb leg, let me give you some tips how the beat your grandmothers leg of lamb, that anyone can do with very little skills or effort.
Take your oven pan or any other oven dish that the leg of lamb will fit easy. Make a sauce with one packet of cheap Knorr/Maggie brown onion soup and 1.5L water. You can add 2 tbs of chutney or 200ml coke or sprite for some sweetness if you want, but not to much as you don't want a sweet lamb, just some sweetness in the background.
Now put leg of lamb in oven pan, throw your sauce over, optional you can cut an onion up and put in with sauce and also a bay leaf or two, put alu foil over dish, and put in oven for 2 hours at 180deg. Halfway you can open it and flip leg over so the sauce can get to the other side. You can now also add potatoes if you want. then bake it for the rest of the two hours, still covered in foil.
After two hours remove foil and bake it open for another hour so it can crisp a bit and get some color.
If you have a very small leg, you can reduce cooking time a bit but it does not matter much.
Now take out, and cut all the meat off bone in the same pan, I again just cut it roughly in chunks. Even if you overcooked in a bit it will now lie in the sauce an rehydrate. You will now have a wondefull tasting sauce that is mixed with the fat and juices of the lamb. You can use a spoon just to drip the sauce over all the cut pieces and serve it just like that in the pan you cooked it in. The salt in onion soup should be enough, otherwise just taste and add some salt/pepper at the end.
Easy hassle free, probably 10min of actual work. And better than grandma's cold dry skaapboud.
Only thing to watch out for, never let the sauce get too thick and burn. If you open halfway and maybe look a bit thick, just add water. At the end when you remove foil then it can start getting thicker like a gravy.
 
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Jean Claude Vaaldamme said:
But why? Just buy a decent size normal alu pressure cooker for around 1K for the stove. You can put it in the cupboard and not another gadget standing on counter. Pressure cookers are great. If you want to make "fyn hoender" for a pie or some dish. You can literally cook the chicken in less than 30min so it fall of the bone.
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Because with an electrical pressure cooker I can
1.) Set an automatic start time for when I'm away
2.) Start the cooker and leave the house. When it's done it switches to keep warm mode. The food is basically ready and waiting whenever you want it.
3.) Can sautee then add rest of ingredients to pressure cook rest of curry in the same pot.

Imo electrical adds a whole lot more useful stuff over a traditional. Don't think I'd use it nearly as much if it was a stovetop pressure cooker.
 
saor said:
Because with an electrical pressure cooker I can
1.) Set an automatic start time for when I'm away
2.) Start the cooker and leave the house. When it's done it switches to keep warm mode. The food is basically ready and waiting whenever you want it.
3.) Can sautee then add rest of ingredients to pressure cook rest of curry in the same pot.

Imo electrical adds a whole lot more useful stuff over a traditional. Don't think I'd use it nearly as much if it was a stovetop pressure cooker.
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I like it. Still have one my Grandma gave me. (Not electrical, obviously)
 
saor said:
Because with an electrical pressure cooker I can
1.) Set an automatic start time for when I'm away
2.) Start the cooker and leave the house. When it's done it switches to keep warm mode. The food is basically ready and waiting whenever you want it.
3.) Can sautee then add rest of ingredients to pressure cook rest of curry in the same pot.

Imo electrical adds a whole lot more useful stuff over a traditional.
Click to expand...
Well each to his own. I don't have a problem with electric pressure cookers. For me paying 3k+ for something that I might use once a month or sometimes only once in two months is not really worth it.
And it may be personal choice, but I don't like leaving things that heat up, unattended at my house, especially a pressure cooker. The whole idea of a pressure cooker is to speed up times, so why would I want to leave the house if it will be cooked to fast? I have a slow cooker if I want food that will just simmer and be ready when I come home, but that I also don't use much.
 
saor said:
Because with an electrical pressure cooker I can
1.) Set an automatic start time for when I'm away
2.) Start the cooker and leave the house. When it's done it switches to keep warm mode. The food is basically ready and waiting whenever you want it.
3.) Can sautee then add rest of ingredients to pressure cook rest of curry in the same pot.

Imo electrical adds a whole lot more useful stuff over a traditional. Don't think I'd use it nearly as much if it was a stovetop pressure cooker.
Click to expand...
I am a gadget and appliance freak. This is the way.
 
Jean Claude Vaaldamme said:
Well each to his own. I don't have a problem with electric pressure cookers. For me paying 3k+ for something that I might use once a month or sometimes only once in two months is not really worth it.
And it may be personal choice, but I don't like leaving things that heat up, unattended at my house, especially a pressure cooker. The whole idea of a pressure cooker is to speed up times, so why would I want to leave the house if it will be cooked to fast? I have a slow cooker if I want food that will just simmer and be ready when I come home, but that I also don't use much.
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AGree - Both those cookers don't get used often. I use my pressure cooker for soup in the winter. The End.
 
Jean Claude Vaaldamme said:
Well each to his own. I don't have a problem with electric pressure cookers. For me paying 3k+ for something that I might use once a month or sometimes only once in two months is not really worth it.
And it may be personal choice, but I don't like leaving things that heat up, unattended at my house, especially a pressure cooker. The whole idea of a pressure cooker is to speed up times, so why would I want to leave the house if it will be cooked to fast? I have a slow cooker if I want food that will just simmer and be ready when I come home, but that I also don't use much.
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The pressure naturally releases once defined cooking time is over. For example I can set chickpeas for 1hr30 and go for a run or whatever. Once they cooked, pressure releases and it stays warm.

Imo electrical turns it into something you use far more regularly.
 
saor said:
The pressure naturally releases once defined cooking time is over. For example I can set chickpeas for 1hr30 and go for a run or whatever. Once they cooked, pressure releases and it stays warm.

Imo electrical turns it into something you use far more regularly.
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As we speak I've got my IP downstairs making a batch of chicken stock for a few weeks and my breadmaker baking up a sourdough sandwich loaf for lunch. I use the IP at least weekly.
 
I’ve decided to go seafood platter for Christmas Eve.

Prawns, scallops, mussels and some or other fish with some steakhouse style chips.

Any particularly good sauce ideas?
 
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Lebanese Fasolia lamb and bean stew.
 
SauRoNZA said:
I’ve decided to go seafood platter for Christmas Eve.

Prawns, scallops, mussels and some or other fish with some steakhouse style chips.

Any particularly good sauce ideas?
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A sweet curry sauce with cream is the best!


I am thinking of doing seafood starters with a nice creamy curry sauce. But there ain't no seafood around me.
 
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