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SusanW
Joined: 26 Apr 2010 Posts: 4
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Posted: Mon Apr 26, 2010 9:27 pm Post subject: Pressure cooking duck? |
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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! |
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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Mon Apr 26, 2010 10:25 pm Post subject: |
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the higher pressure cooker temp might make it a bit tougher - but it'll certainly cook . . . |
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Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
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Posted: Tue Apr 27, 2010 2:37 pm Post subject: |
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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. |
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SusanW
Joined: 26 Apr 2010 Posts: 4
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Posted: Tue Apr 27, 2010 3:37 pm Post subject: Pressure cooking duck? |
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It's interesting that you raise the issue of toughening...I thought one of the advantages of pressure cooking was tenderizing. |
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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Tue Apr 27, 2010 7:26 pm Post subject: |
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>>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. |
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SusanW
Joined: 26 Apr 2010 Posts: 4
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Posted: Tue Apr 27, 2010 9:50 pm Post subject: |
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Thanks to both of you--I may try this with PART of my duck |
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