Saturday, January 18, 2014

Pressure Cooking - Chapter 4

I used the pressure cookers for dinner again yesterday.  This time, it was pork loin chops in one cooker and potatoes, carrots and cabbage in the other.  I learned something new.  I filled the 4-quart cooker with potatoes, carrots and a large chunk of cabbage, the trivet and 2 cups of water.  It was cooked at pressure for 10 minutes, and quickly cooled under running cold water.  When I opened it, the cabbage was not done.  :(  So I gave it two more minutes.  It was done then, but the potatoes and carrots were too done.  It all still tasted good, but next time I'll cut the cabbage into smaller pieces.

I browned the pork loin chops in lard in a cast iron skillet,

placed them all in the pressure cooker with two cups of water under the trivet, cooked them at pressure for 12 minutes and let the pressure go down naturally.  They were wonderfully tender. 

I also made a batch of  Melynda Brown's wonderful sourdough biscuits and baked them in our toaster oven, thus not heating up the large oven for a small item.  I love these.  They are substantial, keep well and worth eating.  You can even split and toast them!  Thanks, Melynda!

So, that was our meal, and was enjoyed by all.  Have a wonderful weekend!

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