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During my career as a personal chef I've had the opportunity to cook in some very well
appointed kitchens and use top of the line equipment. What I've found is that the quality of
the equipment really impacts what you're cooking. This may sound like a no-brainer to you if
you've always had the luxury of using the best equipment but if you've “made do” then you
know what I'm talking about. Once I really understood this the quality of my cooking has
become much more consistent. No more hits and misses. I attribute this to my new set of
pots, pans and pressure cooker from Magefesa. I've been using them for the past several
months and it makes me wonder how I did without them. They're heavy bottom stainless
steel pans so the bottom heats evenly, no pesky hot spots. I've burned a sauce or two and
clean up is easy. That's important too!
If going green is important to you then get out your pressure cooker and try a few of these
recipes I've written to help you prepare meals in less time than most delivery food takes to
arrive. If you don't have a pressure cooker take a look at the ones I have posted on this
page. The cookware is just as impressive as the pressure cooker.
When I began using the pressure cooker I wasn't quite sure what to expect. After cooking a
couple of meals I was wishing I'd tried it a lot sooner. I cooked short ribs with horseradish
sauce in 45 minutes and they were so tender they fell off the bone. The vegetables, added
during the last 7 to 10 minutes, were perfectly al dente. Pork roast was ready in less than 30
minutes and beef stew took less than 50 minutes.
The old fashioned heavy, noisy pressure cookers we remember from our mothers day are a
far cry from those available today. Not only are they safe but the food you cook in them is
healthy, made with fresh ingredients and no chemicals or preservatives.
Crockpot cooking takes about 6 to 8 hours. You can prepare the same meal in less than an
hour using a pressure cooker. There are numerous web site dedicated to tips and recipes
using a pressure cooker. Check below for some of the recipes I've written using my
Magefesa pressure cooker.
Another thing I noticed is that you can use the less expensive cuts of meat when cooking
under pressure and they are tender and flavorful. The one thing to remember about less
expensive cuts of meat is that you need to trim the excess fat.
Why not give one of the following recipes a try and you'll see what I mean!
Pork Carnitas
Pork Chops with Sauerkraut
Beef Stew
Beef Chili
Barbecue Pork
Lamb Chops with Rosemary
appointed kitchens and use top of the line equipment. What I've found is that the quality of
the equipment really impacts what you're cooking. This may sound like a no-brainer to you if
you've always had the luxury of using the best equipment but if you've “made do” then you
know what I'm talking about. Once I really understood this the quality of my cooking has
become much more consistent. No more hits and misses. I attribute this to my new set of
pots, pans and pressure cooker from Magefesa. I've been using them for the past several
months and it makes me wonder how I did without them. They're heavy bottom stainless
steel pans so the bottom heats evenly, no pesky hot spots. I've burned a sauce or two and
clean up is easy. That's important too!
If going green is important to you then get out your pressure cooker and try a few of these
recipes I've written to help you prepare meals in less time than most delivery food takes to
arrive. If you don't have a pressure cooker take a look at the ones I have posted on this
page. The cookware is just as impressive as the pressure cooker.
When I began using the pressure cooker I wasn't quite sure what to expect. After cooking a
couple of meals I was wishing I'd tried it a lot sooner. I cooked short ribs with horseradish
sauce in 45 minutes and they were so tender they fell off the bone. The vegetables, added
during the last 7 to 10 minutes, were perfectly al dente. Pork roast was ready in less than 30
minutes and beef stew took less than 50 minutes.
The old fashioned heavy, noisy pressure cookers we remember from our mothers day are a
far cry from those available today. Not only are they safe but the food you cook in them is
healthy, made with fresh ingredients and no chemicals or preservatives.
Crockpot cooking takes about 6 to 8 hours. You can prepare the same meal in less than an
hour using a pressure cooker. There are numerous web site dedicated to tips and recipes
using a pressure cooker. Check below for some of the recipes I've written using my
Magefesa pressure cooker.
Another thing I noticed is that you can use the less expensive cuts of meat when cooking
under pressure and they are tender and flavorful. The one thing to remember about less
expensive cuts of meat is that you need to trim the excess fat.
Why not give one of the following recipes a try and you'll see what I mean!
Pork Carnitas
Pork Chops with Sauerkraut
Beef Stew
Beef Chili
Barbecue Pork
Lamb Chops with Rosemary