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Pressure Cooking and Slow Cooking

post #1 of 3
Thread Starter 

Hi All,

 

I've recently discovered the joys of making stock with a pressure cooker. I find the result vastly improves my previous method of slow simmering and results in a really dark and concentrated stock.

 

My question revolves around situations whereby you'd want to use a pressure cooker vs slow cooking in the oven. I'm not too concerned about practicality/time, but more about texture and depth of flavour.

 

Are there certain meats for example that you would always slow braise in the oven or, provided that meats were properly browned beforehand, does a pressure cooker reign supreme?

 

If we take Osso Buco for example. This could be done in the oven, or cooked relatively quickly in a pressure cooker.

 

I've also seen Heston Blumenthal opt for a pressure cooker over slow cooking in order to cook a chilli.

 

Whilst I appreciate that a Pressure cooker is sealed and is great at retaining flavour and moisture, surely the high temperatures generated under pressure contribute to some kind of loss of flavour or texture?

 

I'd love to hear your opinions.

 

 

Kind regards,

 

John

post #2 of 3

Beans and grains get the most use in my pressure cooker.

 

I prefer to pressure cook strongly flavored meats in the pressure cooker. Corned beef is quite good in the pressure cooker, many curries as well. Also chili.

 

But for pot roast and that sort of thing where I want to develop color and reduction of the juices, I'll braise in the oven.

 

Slow cooker I don't use very often.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 3
Thread Starter 

Aha, I see...

 

So I guess a general rule of thumb is that:

 

If you're cooking dishes that are primarily sauce or liquid-based and don't want to reduce a whole load of liquid over time, then a pressure cooker is beneficial. Things like curries, chillies, stocks, soups etc. come to mind.

 

If you're cooking dishes that develop colour over time (as opposed to initial searing in a pan prior to pressure cooking) or have its surrounding liquid or juices that would concentrate nicely if they were left to reduce and thicken, then oven roasting is king.

 

Thanks for this Phatch. Although its one of those simple things, it took someone else explaining it before I could figure it out in my own head.

 

 

Kind regards,

 

John

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