Post by PattiA on Feb 13, 2017 0:33:37 GMT -5
OK; can anyone help me? I've used my IP a few times, and I'm not an expert with a long list of PC recipes from my stovetop PCs, but so far everything has tasted all muddied together. Ick. The honey-sesame chicken wasn't bad, but the pork from Miss Vickie's PC cookbook? Fantastically tender pork with absolutely no flavor, accompanied by mushy carrots with no flavor, overdone potatoes with no flavor, and cabbage with no flavor. Yeah. Good think the pumpernickel bread (from bread machine) was great. The chicken, lentils, & spinach from the other day? Bland & muddied together; certainly no "bright" flavors.
So my husband is thinking he's unimpressed with the IP, whereas I know the problem is the recipes--a PC recipe doesn't know whether it's in a stovetop model or an electric model, so I can't blame the IP for the no-teeth-required food. Would I be a lot better off with one-main-ingredient recipes instead of these one-pot meals?
Since the pork chops are ridiculously tender in the PC, I'm thinking I could season them thoroughly as if to grill (with rubs, seasonings, salsa, whatever), put them into a Corningware atop the PC trivet & a little water, & PC them so they'd be tender & have some great flavor--& then do the veggies elsewhere, depending on the veggie.
I really could use some help b/c right now, I keep churning out recipes for which we don't even really want the leftovers, much less making any of them again. And so far the PC hasn't given me any time savings at all, a problem that will be magnified if I have to start doing all the sides separately.
In both my stovetop pressure cooker and the IP, I cook meat first, then add veggies and cook at pressure for a very short time. I usually subtract about 5 mins from the amount of time it takes for the meat, cook the meat, let pressure release naturally, open the cooker, add vegs, cook for 3-4 mins at pressure, then quick release. I hate mushy carrots!
I start with seasoned meat, and sear. For all pressure cookers, I find that I like to add a bit more seasoning after releasing pressure.
Hope that helps a little.