Pressure Cooker sale

[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]

I cook beans in a crock pot. I also put all the seasoning in at the beginning and cook them for a whole day. It takes longer, but OH! the beans taste so much better.

Hope you get the pressure cooker you are looking for.

Thanks!

My sister uses a pressure cooker all the time. She cooks the beans in the PC for about 45 minutes, then transfers them to her beanpot/crockpot and finishes them off for about another 2-3 hours. She tells me that it just as good as an all day cook. I'll let you know how they come out.

[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.

[Bugbear]

Thanks!

My sister uses a pressure cooker all the time. She cooks the beans in the PC for about 45 minutes, then transfers them to her beanpot/crockpot and finishes them off for about another 2-3 hours. She tells me that it just as good as an all day cook. I'll let you know how they come out.

I always take the liquid I drain off the beans, since it's full of seasoning, and use it to make a batch of rice. Then I have the beans and rice and anything else I cooked with them ready to go, they don't need any extra flavoring, add a couple of spoonfuls of yoghurt, and make rolled enchaladas. I just have to heat up the fixings in the steamer, and toast some corn tortillas.

[Pleater]

Another thing to make in a pressure cooker is porridge.

Not that close kin to wallpaper paste quick cook oats, but the real stuff.

It needs a rack or trivet in the bottom, with water, then put in your bowl of porridge - be sure that there is enough liquid in with the oats, then cover with a plate. If you cook enough for several days then keep it covered in the fridge, when needed you just spoon some out, add milk and heat.

I have been told that cooked porridge oats were poured into the drawer of a kitchen cabinet to set, and then cut into cubes which could be carried when travelling or just out for the day, or made up in the kitchen for a quick breakfast or supper.

A kitchen cabinet is a cook's free standing workstation, double doors at the bottom, two half width drawers above them, a flap which lets down - ours had a white enamel surface for chopping and cooking plus shelves at the back for commonly used items and ingrediants, then two doors at the top, usually with fancy glass inserts. The lower part is usually deeper than the top so the flap has support underneath as well as the two metal stays, and it slopes back, so the flap remains securely closed when in the raised position.

Anne the Pleater :ootd:

[Bugbear]

Na, I don't cook the oat meal, I just eat it by the hand full with a sip of water, like a horse.