Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Pressure cooking duck?

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
SusanW



Joined: 26 Apr 2010
Posts: 4

PostPosted: Mon Apr 26, 2010 9:27 pm    Post subject: Pressure cooking duck? Reply with quote

Alton Brown's duck recipe calls for steaming a quartered duck for about 45 minutes then finishing in a very hot cast iron pan/450 oven. Works great. Here is my question--do you think I can achieve the same result by pressure steaming for 15 minutes before the hot finish? Kinda hate to waste a duck by testing, want to noodle through the science first. Thanks!
Back to top
View user's profile Send private message
Dilbert



Joined: 19 Oct 2007
Posts: 996
Location: central PA

PostPosted: Mon Apr 26, 2010 10:25 pm    Post subject: Reply with quote

the higher pressure cooker temp might make it a bit tougher - but it'll certainly cook . . .
Back to top
View user's profile Send private message
Jim Cooley



Joined: 09 Oct 2008
Posts: 314
Location: Seattle

PostPosted: Tue Apr 27, 2010 2:37 pm    Post subject: Reply with quote

I pressure cook fryers all the time and the result is great. Perfect way to cook breasts and the like for chicken salad.

I think the temp at full pressure is only about 250 F, not that much higher than 212 to make toughening much of an issue.
Back to top
View user's profile Send private message
SusanW



Joined: 26 Apr 2010
Posts: 4

PostPosted: Tue Apr 27, 2010 3:37 pm    Post subject: Pressure cooking duck? Reply with quote

It's interesting that you raise the issue of toughening...I thought one of the advantages of pressure cooking was tenderizing.
Back to top
View user's profile Send private message
Dilbert



Joined: 19 Oct 2007
Posts: 996
Location: central PA

PostPosted: Tue Apr 27, 2010 7:26 pm    Post subject: Reply with quote

>>advantages of pressure cooking was tenderizing.

true, but more so as home "pressure cooking" is inherently a "wet" process.

the more typical advantage is "faster-while-wet" - i.e. being able to make boiling water hotter.

most proteins get "harder / tougher" when over-heated (wet or dry) - Jim has some practice so I defer to his experience.
Back to top
View user's profile Send private message
SusanW



Joined: 26 Apr 2010
Posts: 4

PostPosted: Tue Apr 27, 2010 9:50 pm    Post subject: Reply with quote

Thanks to both of you--I may try this with PART of my duck Smile
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group