Cooking For Engineers

[saridaho]

Hey Engineers - maybe you can help me out - I acquired a pressure cooker for the express purpose of broasting chicken. I then discovered in my warning section that I must never pressure cook any type of fry/oil stuff. I have a farberware fpc 400. On ocook on the web they seemed to say it was ok to do with caution. Anyhow, I don't want a fire or explosion - I just want to know if anyone has cooked chicken in a pressure cooker and what kind of precautions need to be taken. Thanks.

[ERdept]

In cooking in general, you must add flavor to foods. There are several ways to do so, but it is best to do so with different types of techniques.

For instance, you can use a rub, then fry, then sauce. Thus there are three different types of ways to add flavor.

If I use a pressure cooker, first I coat all parts in seasoning (this may be as simple as salt and pepper, but may include herbs) Don't salt too early, as salt draws out moisture from meat. But herbs ealy infuse flavor.

So, I'd herb the chiken, then right before cooking, I'd salt and pepper, then fry in olive oil.

Once I do that, you have one method of flavoring done. You've coated it in seasoning, and browned it in the pressure cooker.

Now the bits in the cooker, may be deglazed with wine or stock. The bits at the bottom have a lot of flavor. Once you add wine or stock or a combo of both, then simmer for a little while till the bits come off, add more seasoning, the add chicken back in. This is a second method to add flavor on top of the rub.

Now pressure cook till desired doneness. Serve with sides of carbs (rice, potaotes) and veggie. I'd do mashed taters, and sauteed spinich with shitake shrooms.

You may now make a easy sauce, such as a lemon caper. Start by mincing shallot (milder in flavor than onions), and sweating in oil/butter, add lemon juice, capers and stock, then reduce. There you have your sauce, and thus a third method to add flavor to your previous two.

To answer your question, oil can be used in a pressure cooker, just don't go past fill line with any liquid. Also, oil rubber gasket so it's easier to remove. Make sure your escape valve is free and clear and your rocker hole is clear of food debris. Cook away!


If you do not fry first, the chicken will be done, but an unappetizing white or grey color. Presentation is also a factor of cooking.

I love the pressure cooker. It was the primitive microwave and cooked things faster than any other means during its hey day.

[DrBiggles]

[SirShazar]

I think you guys are missing the point, broasting means pressure frying, a dangerous procedure that SHOULD NOT be done at home.

[ERdept]

[DrBiggles]

[Dilbert]

I think lack of definition is getting more in the way than anything else.

"Too early" is this a year, a month, a day, an hour??? what is "too"?
does perhaps "too" depend on the intended cooking method / recipe / technique?

putting dead fish in a pot "too early" can be bad for fish chowder.
then again, Asian cultures put dead fish in pots way long too early - in the end they call it fish sauce . . . . is that "too early"?
with much salt, btw.....

"marinating in salt" - marinade brings a liquid to mind.
brining? or "salt rub"?

applying salt brings moisture and proteins to the surface of a meat - fosters good color.... is that "too earlier"?

" Whatchu talkin' 'bout Willis !?! " - my thoughts exactly.... <g>

[DrBiggles]

[ERdept]

I speak of classical technique and principles. You do what you want, but I quote general rules, not a specific recipe.


To argue further is pointless. Move on. Mow Ron.

[DrBiggles]

[Dilbert]

[DrBiggles]

[ERdept]

If you cook and know, then you know what I mean. If you're nitpicking, then you're nitpicking.

If you really know what I'm referrring to generally, then that's good. I feel you're nitpicking.

I'm talking about salting generally and the general principles. Not about specific salting techniques that are specific to those foods that require salting well before hand.

Argumentative. ha ha My main response was not to salt too soon. Which most people know, but some don't. And some that don't want to destroy flavor and don't know any better. No prob. I'm just giving general cooking advice, not a specific recipe.

What is too soon. Well that depends upon what you're cooking. Salt a ribeye a day ahead of time, then you draw out moisture. Salt if before the pan and it's perfect.

You know what i mean. You're just being childish. Again, if you cook, you don't need specifics on time. You have experience enough to know what foods need what treatment.

Once more for the 6th time. I am saying don't salt foods too soon that will go into the pan, generally.

And this advice is sound.

[ERdept]

[Michael Chu]