Speaking of pressure, I intervene with an update to let you know that I posted on Chinezu’s blog something about the publicity on the blog. I’m sure most of you will understand correctly what I wrote there.
My mother didn’t use the pressure cooker. In fact, from my large family, my father’s mother was the only one using it (at least this is what I remember, my family can dress me down if I’m wrong). I’m not familiar with the reason, perhaps they were afraid, maybe because it involves a minimum degree of extra attention in comparison to normal pots or because we are scared of the word “pressure”, which, poor thing, didn’t do anything wrong. I remembered I had such a cooker in a cabinet and, inspired by the story with Emil’s collagen, I started to put together a lunch based on pressure. I bought three pieces of shoulder and some vegetables. I obtained a soup and a main course from the same pot. Of course, because I put plenty of water in the pot, many of the benefic substances from the veggies and the meat were transferred in the soup, which probably became more nutritious than the main course (for steamed vegetables, which are closer to their natural state, put just a bit of water in the pot and maybe something to support the vegetables).
For flavor, I used coriander, peppercorn, a bit of cinnamon and a pinch of salt.
The vegetables: carrots, celery, cherry tomatoes, onions, garlic. I washed them and cut them into large pieces. I put them in the pot, together with the meat and the vegetables.
I poured water in the pot, about half of its volume. It’s important not to fill the pot as the vegetables float on the surface and can cover the steam valve, which can lead to an exaggerated accumulation of pressure.
I placed the lid on the cooker.
I kept it on the stove for 35-40 minutes from the moment steam started coming out of the valve. Enough time to make the meat boiled thoroughly. If I had wanted steamed vegetables, half that time would have been enough, maybe even a quarter of an hour. Before removing the lid, I placed the pot in the sink and let cold water run directly on it, which reduced the pressure from the inside. To make sure I’m safe, I lifted the clack which opens the valve. The pressure became balanced and I was able to safely open the pressure cooker.
I obtained a very concentrated soup, firm but boiled vegetables and very tender meat.
From the soup, soy sauce, oyster sauce, rice noodles, green onions, parsley and a finely sliced mushroom, I made an Asian style soup.
The shoulder and boiled vegetables made up the main course, to which I added grated horseradish and balsamic vinegar.
Stay healthy.
Special thanks to
Oana Bodnariuc, Authorized Translator
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