I'm same as ft about 2 hours total for a roast. This was a 1.9kg bird. Takes some fuss away too. If I just wanted chicken for lunch times ie salads etc you could just chuck it in and go.
Pressure Cooking - pro recipes/techniques
- Thread starter FrenchTart
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I'm same as ft about 2 hours total for a roast. This was a 1.9kg bird. Takes some fuss away too. If I just wanted chicken for lunch times ie salads etc you could just chuck it in and go.
Thread revival!
I recently got a Kuhn Rikon pressure cooker - amazing. Finally made a decent beef/veal stock (veal feet are sold in supermarkets here in France) - no lingering smells and done in 2 hours. Braised some oxtail in the stock, chilled and made quick stew with a glaze from the stock - fantastic
Going to try the modernist cuisine caramelised carrot soup soon - does anyone have any links to decent modernist recipes other than CS?
I recently got a Kuhn Rikon pressure cooker - amazing. Finally made a decent beef/veal stock (veal feet are sold in supermarkets here in France) - no lingering smells and done in 2 hours. Braised some oxtail in the stock, chilled and made quick stew with a glaze from the stock - fantastic
Going to try the modernist cuisine caramelised carrot soup soon - does anyone have any links to decent modernist recipes other than CS?