Pressure Cooker sale

[funlvnman]

One of my mother's sisters got a pressure cooker for a wedding present and the first time she used it she pebble dashed the kitchen ceiling with rice.

I thought beans needed to be boiled for a little while during cooking - otherwise they are somewhat poisonous.

Maybe it is only some types - or maybe only if they were dried - I'll check.

My mum used to make wonderful stew with suet dumplings in her pressure cooker.

Remember that pressure cookers were designed for use with a small heat source - putting them onto a blazing camp fire or barbecue grill will simply result in the seal in the lid being melted. The pressure escaping by blowing globs of burning rubber and embers from the fire is not the recommended method of depressurisation.

Anne the Pleater :ootd:

How does one make a suet dumpling? And is suet the same as lard?

[McFarkus]

How does one make a suet dumpling? And is suet the same as lard?

Suet is beef fat, usually from around the kidneys. I use it near Christmas when I make the Archbishop of York's Flaming Plum Pudding.

[Pleater]

Suet is finely divided beef fat - it is coated in flour so as to keep it from sticking together.

To make suet dumplings you mix together 10 oz of self raising flour, one level teaspoon of baking powder, 1/4 teaspoon of salt, a couple of turns of freshly ground white pepper, 1/4 teaspoon of dried thyme, and 4 oz of suet.

Use a small amount of cold water to make a firm dough. It should be very slightly sticky.

The result can be used to make a lid over a pan of steak and kidney which has almost finished cooking in a good gravy, (with chopped onion and a few mushrooms fried in butter, a little red wine, maybe 4 oysters per person - just what you have about the kitchen. I like to add a little chopped celery.) where it will cook in about 20 minutes and is a faster way to make dinner than boiling a steak and kidney pudding in a basin.

If making a beef stew in a pressure cooker, cook the browned meat, root vegetables and potatoes for ten minutes at 15lb pressure, remove from the heat and open the lid. Add the more tender vegetables, some good stock thickened with a roux, or cornflour or gravy powder, stir gently and bring to the boil as you make the dumplings. Divide the suet mixture into 6 to 10 pieces and roll them into approximate spheres with floury hands.

Drop the dumplings into the boiling gravy, put on the lid and cook at 15lb pressure for 5 or 6 minutes, the longer time for the larger dumplings. Cool the pan under the cold tap until the pressure valve drops/can be removed.

Anne the Pleater :ootd:

[funlvnman]

Suet is finely divided beef fat - it is coated in flour so as to keep it from sticking together.

To make suet dumplings you mix together 10 oz of self raising flour, one level teaspoon of baking powder, 1/4 teaspoon of salt, a couple of turns of freshly ground white pepper, 1/4 teaspoon of dried thyme, and 4 oz of suet.

Use a small amount of cold water to make a firm dough. It should be very slightly sticky.

The result can be used to make a lid over a pan of steak and kidney which has almost finished cooking in a good gravy, (with chopped onion and a few mushrooms fried in butter, a little red wine, maybe 4 oysters per person - just what you have about the kitchen. I like to add a little chopped celery.) where it will cook in about 20 minutes and is a faster way to make dinner than boiling a steak and kidney pudding in a basin.

If making a beef stew in a pressure cooker, cook the browned meat, root vegetables and potatoes for ten minutes at 15lb pressure, remove from the heat and open the lid. Add the more tender vegetables, some good stock thickened with a roux, or cornflour or gravy powder, stir gently and bring to the boil as you make the dumplings. Divide the suet mixture into 6 to 10 pieces and roll them into approximate spheres with floury hands.

Drop the dumplings into the boiling gravy, put on the lid and cook at 15lb pressure for 5 or 6 minutes, the longer time for the larger dumplings. Cool the pan under the cold tap until the pressure valve drops/can be removed.

Anne the Pleater :ootd:

Mmmmmmm, my Mother used to make something very similar. They are really good. Hers were always done with beef stew.

[piperdbh]

Mmmmmmm, my Mother used to make something very similar. They are really good. Hers were always done with beef stew.

My grandmother made them with chicken broth and called it Chicken and Dumplings.
Some advice: if you cook these in an open pot, don't stir them. Joggle the pan around a bit, but don't stir.