Text 23597, 93 rader
Skriven 2009-04-24 23:48:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: KFC  90424
==================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 -> Thanks for the info on KFC.   Unfortunately I do not have a
 -> temperature-controlled pressure cooker.  Its only regulator is the
 -> jiggly weight.  I think that maintains about 15 psi pressure, which
 -> corresponds to an equilibrium steam temperature of less than 350F
 -> (just guessing, as I can't find my book of steam tables).  What
 -> happened when I tried it was that the amount of moisture in the
 -> chicken was insufficient to maintain the steam in a saturated state,
 -> and so it superheated until the fusible plug blew.

 DS> You misunderstand.  Heat the oil to 350 F (175 C) using a thermometer
 DS> to monitor the temperature of the oil.  Put in the chicken.  Seal
 DS> the lid.  Put the jiggler on top and cook.

Yes, that would work to give the initial fry to the chicken, but at
that temperature the fusible plug in the lid of the pressure cooker
would (did!) fail.  By using the moisture within the chicken, I was
trying to restrict the temperature of the cooker and its contents to
that corresponding to the boiling temperature of water at 15 psi,
which would have been less than 175C, but there was insufficient
moisture within the chook to do that. With no thermostatic control of
the oil temperature, either, it all got too hot, and bloooeeeey!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gee's French Vinter's Beef (Pressure Cooker)
 Categories: Beef, Cajun
      Yield: 4 Servings
 
      2 tb Peanut oil
      1    Beef arm roast or chuck
           Roast; about 1 1/2 - 2
           Inches thick
      1 lg Onion; finely diced
      4 lg Clove garlic; finely
           Diced
      1 c  Dry french white wine
      1 c  Beef broth (or water)
      1 ts Salt
      1 ts Coarse grind black pepper
    1/2 ts Crushed thyme leaves
      8 oz Fresh mushrooms; thinly
           Sliced or 1 "tall" can
           Sliced Mushrooms
      1 lb Baby carrots; scraped,washed
           Dark brown roux*
 
  *In South Louisiana, we always have a supply of dark brown roux ready
  to be added to a dish to thicken it. It is made by stirring equal
  amounts of peanut oil and flour together in a heavy black iron pot
  over a high fire until the flour takes on the color of a chocolate
  candy bar. The trick is to stir frantically so that the flour will
  not burn as it browns. When the roux is just the right color brown,
  remove from the heat and cool quickly. Store in the refrigerator
  indefinitely to use as needed.
  
  Add the peanut oil to a very hot pressure cooker pot. Brown the roast
  on both sides. (If your roast is too large to fit the bottom of your
  cooker pot, cut in half to brown.) Remove the meat from the pot to a
  platter and set aside.
  
  Add the onions and garlic to the pot and saute until they begin to
  take on a little brown color. Add the wine, broth or water, salt,
  pepper, and thyme leaves to the pot with the onions and garlic and
  stir well to blend into a smooth sauce.
  
  Add the meat back to the pot into the sauce. Place the lid on the
  pressure cooker securely and put the pressure regulator weight in
  place. Leave the heat on high until the regulator weight begins to
  jiggle, then lower the heat immediately to a level that allows the
  regulator weight to just barely jiggle. Cook the roast, from this
  point on, for 20-25 minutes (depending on how large the roast and on
  the grade of meat). Remove pot from heat and cool.
  
  Open the pressure cooker and place back on the burner. Turn the heat
  to high to bring the liquid back to a boil. Add the sliced mushrooms
  and the baby carrots. Simmer for just long enough for the vegetables
  to become crisp tender. Add some of the dark brown roux a spoon at a
  time to thicken the gravy to a velvety consistency.
  
  Serve over hot fluffy rice or creamy mashed potatoes or with loaves of
  home-baked French bread to "mop" up the delicious gravy.
  
  Recipe By: Mrs. Gee @aol.com Posted to IChef 11/1/96 by Cindy Hartlin
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)