In light of the recent pressure cooker thread. For those of you who use
them, what is your favorite meal/dish to make in a pressure cooker?
Mine is Holuky (aka Stuffed Cabbage Rolls)
So what is your's?

On Thu 03 Jul 2008 01:05:53p, George Cebulka told us...

> In light of the recent pressure cooker thread. For those of you who use
> them, what is your favorite meal/dish to make in a pressure cooker?
> Mine is Holuky (aka Stuffed Cabbage Rolls)
> So what is your's?

Beef barley mustroom soup, short ribs, beef stew.



--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Give me ambiguity or give me something
else!
-------------------------------------------

George Cebulka wrote:
> In light of the recent pressure cooker thread. For those of you who use
> them, what is your favorite meal/dish to make in a pressure cooker?
> Mine is Holuky (aka Stuffed Cabbage Rolls)
> So what is your's?

Pot roast, but mainly because my family just loves it.

For myself, I'm happiest with how great the chicken stock comes out.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

On Thu 03 Jul 2008 01:22:44p, Serene Vannoy told us...

> George Cebulka wrote:
>> In light of the recent pressure cooker thread. For those of you who use
>> them, what is your favorite meal/dish to make in a pressure cooker?
>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>> So what is your's?
>
> Pot roast, but mainly because my family just loves it.
>
> For myself, I'm happiest with how great the chicken stock comes out.
>
> Serene
>

Oh, I forgot about that. It really extracts the flavor nicely.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Give me ambiguity or give me something
else!
-------------------------------------------

George Cebulka wrote:
>
> In light of the recent pressure cooker thread. For those of you who use
> them, what is your favorite meal/dish to make in a pressure cooker?
> Mine is Holuky (aka Stuffed Cabbage Rolls)
> So what is your's?

Not really a meal, but a prep. Back when I used
to pressure cook all the time, I'd buy whole chickens,
remove the breasts and drumsticks to be prepared
separately, and pressure cook the carcass. It
would uniformly cook all of the remaining meat
in just a few minutes. (I don't remember how long,
but it wasn't a lot longer than the time it took
to get up to operating pressure.) Then I could
easily pick off the meat for later use as an
ingrediant in various things.

Nowadays, I don't bother with that. Food is cheap
and my time is expensive, so I just buy what I want
and eat that. Making full use of a whole chicken
is something I haven't done in years.

[ ]
>
> Pot roast, but mainly because my family just loves it.

Can I have your recipe for pot roast?

>
> For myself, I'm happiest with how great the chicken stock comes out.
>
> Serene
>
> --
> "I think I have an umami receptor that has developed sentience." -- Stef

[]
>
> Beef barley mustroom soup, short ribs, beef stew.
Can you share your recipe for beef stew with me?

>
> --
> Wayne Boatwright
> -------------------------------------------
> Thursday, 07(VII)/03(III)/08(MMVIII)
> -------------------------------------------
> -------------------------------------------
> Give me ambiguity or give me something
> else!
> -------------------------------------------

George Cebulka wrote:
> In light of the recent pressure cooker thread. For those of you who use
> them, what is your favorite meal/dish to make in a pressure cooker?
> Mine is Holuky (aka Stuffed Cabbage Rolls)
> So what is your's?

Beef stew.

I also make stuffed cabbage in my pressure cooker.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:
> On Thu 03 Jul 2008 01:22:44p, Serene Vannoy told us...
>
>> George Cebulka wrote:
>>> In light of the recent pressure cooker thread. For those of you who use
>>> them, what is your favorite meal/dish to make in a pressure cooker?
>>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>>> So what is your's?
>> Pot roast, but mainly because my family just loves it.
>>
>> For myself, I'm happiest with how great the chicken stock comes out.
>>
>> Serene
>>
>
> Oh, I forgot about that. It really extracts the flavor nicely.
>

Chicken stock, yes! The pressure cooker gets all the protein out of the
chicken bones.

My kids' favorite was lentil soup with hot dogs in it. My mother did it
best. She used veal bones for the stock. I could never find or afford
veal bones.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

In article >,
George Cebulka > wrote:

> In light of the recent pressure cooker thread. For those of you who use
> them, what is your favorite meal/dish to make in a pressure cooker?
> Mine is Holuky (aka Stuffed Cabbage Rolls)
> So what is your's?


It's holubky, not holuky.
I like to pressure cook beef chunks for use in other meals.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

On Thu 03 Jul 2008 06:19:15p, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Thu 03 Jul 2008 01:22:44p, Serene Vannoy told us...
>>
>>> George Cebulka wrote:
>>>> In light of the recent pressure cooker thread. For those of you who
use
>>>> them, what is your favorite meal/dish to make in a pressure cooker?
>>>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>>>> So what is your's?
>>> Pot roast, but mainly because my family just loves it.
>>>
>>> For myself, I'm happiest with how great the chicken stock comes out.
>>>
>>> Serene
>>>
>>
>> Oh, I forgot about that. It really extracts the flavor nicely.
>>
>
> Chicken stock, yes! The pressure cooker gets all the protein out of the
> chicken bones.
>
> My kids' favorite was lentil soup with hot dogs in it. My mother did it
> best. She used veal bones for the stock. I could never find or afford
> veal bones.
>

These days, if I want veal in any form (even just the bones), I have to go
to the butcher shop.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I can stand anything but a succession
of ordinary days.
-------------------------------------------

On Thu 03 Jul 2008 06:17:35p, Janet Wilder told us...

> George Cebulka wrote:
>> In light of the recent pressure cooker thread. For those of you who use
>> them, what is your favorite meal/dish to make in a pressure cooker?
>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>> So what is your's?
>
> Beef stew.
>
> I also make stuffed cabbage in my pressure cooker.
>

Okay, I usually make my stuffed cabbage in a roaster in the oven or in my
electric roaster, but if my make my stuffed cabbage in the pressure cooker,
at what pressure and for how long to I cook it? Also, do I let the
pressure reduce quickly, or let it reduce on its own?

Thanks, Janet...

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/03(III)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I can stand anything but a succession
of ordinary days.
-------------------------------------------

amandaF wrote:
> [ ]
>> Pot roast, but mainly because my family just loves it.
>
> Can I have your recipe for pot roast?

Sure! First, I take a 3-to-4-pound chuck roast and sear it on all sides
in a HOT pressure-cooker. Then I add this mess to it and cook on high
pressure for 15 minutes per pound:

1-2 cups water (depending on your pressure cooker; if you do this in a
crockpot, use just 1/2 to 1 cup of water)
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1 tablespoon dried minced onions, optional
1 tablespoon granulated garlic

Release the pressure quickly, remove the roast to sit for a while (but
leave the broth in the pot), then cook cubed potatoes and sliced carrots
(and quartered onions, if you want) in the broth (adding water if
necessary), either on the stove for 15 mintues or so, or for 5 minutes
at high pressure. Thicken the gravy with a cornstarch slurry and serve
with the meat.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

George Cebulka wrote:
> In light of the recent pressure cooker thread. For those of you who use
> them, what is your favorite meal/dish to make in a pressure cooker?
> Mine is Holuky (aka Stuffed Cabbage Rolls)
> So what is your's?

Chicken soup or short ribs.

--
Queenie

*** Be the change you wish to see in the world ***

On Thu, 03 Jul 2008 23:24:05 -0700, MayQueen > wrote:

>George Cebulka wrote:
>> In light of the recent pressure cooker thread. For those of you who use
>> them, what is your favorite meal/dish to make in a pressure cooker?
>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>> So what is your's?
>
>Chicken soup or short ribs.

Spareribs, sauerkraut, and potatoes.

Wayne Boatwright wrote:
> On Thu 03 Jul 2008 06:17:35p, Janet Wilder told us...
>
>> George Cebulka wrote:
>>> In light of the recent pressure cooker thread. For those of you who use
>>> them, what is your favorite meal/dish to make in a pressure cooker?
>>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>>> So what is your's?
>> Beef stew.
>>
>> I also make stuffed cabbage in my pressure cooker.
>>
>
> Okay, I usually make my stuffed cabbage in a roaster in the oven or in my
> electric roaster, but if my make my stuffed cabbage in the pressure cooker,
> at what pressure and for how long to I cook it? Also, do I let the
> pressure reduce quickly, or let it reduce on its own?
>
> Thanks, Janet...
>

If I had my mother's ancient Presto, it would be on the third line. With
the new gageless ones, it's moderate rocking. That's the best I can do
for pressure.

I cook under moderate rocking for 20 minutes. Cool under running water.

BTW, I put a layer of shredded cabbage and chopped onion on the bottom
of the cooker before adding the stuffed cabbage. I make it sweet and
sour using lemon juice and raisins for the sweet. Sometimes I use a
little unsweetened apple sauce in the pot. I use the apple sauce in the
meat mixture because the pectin binds the meat without having to use
rice. DH's blood glucose numbers freak-out with rice and I have a
difficult time with rice and half a tongue.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Wayne Boatwright wrote:
> On Thu 03 Jul 2008 06:19:15p, Janet Wilder told us...

>> My kids' favorite was lentil soup with hot dogs in it. My mother did it
>> best. She used veal bones for the stock. I could never find or afford
>> veal bones.
>>
>
> These days, if I want veal in any form (even just the bones), I have to go
> to the butcher shop.
>

Won't find it at a Mexican butcher shop. They do have cabrito (goat) and
sometimes lamb, but never veal. I don't think there is any veal (except
for on-the-hoof <g>) anywhere south of Houston.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri 04 Jul 2008 07:12:26a, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Thu 03 Jul 2008 06:17:35p, Janet Wilder told us...
>>
>>> George Cebulka wrote:
>>>> In light of the recent pressure cooker thread. For those of you who
>>>> use them, what is your favorite meal/dish to make in a pressure
>>>> cooker? Mine is Holuky (aka Stuffed Cabbage Rolls)
>>>> So what is your's?
>>> Beef stew.
>>>
>>> I also make stuffed cabbage in my pressure cooker.
>>>
>>
>> Okay, I usually make my stuffed cabbage in a roaster in the oven or in
>> my electric roaster, but if my make my stuffed cabbage in the pressure
>> cooker, at what pressure and for how long to I cook it? Also, do I let
>> the pressure reduce quickly, or let it reduce on its own?
>>
>> Thanks, Janet...
>>
>
> If I had my mother's ancient Presto, it would be on the third line. With
> the new gageless ones, it's moderate rocking. That's the best I can do
> for pressure.

The third line is 15 lbs. pressure. My mother's anciet Presto was probably
the same model. :-) I have an electric Presto that I've come to realize is
also ancient. I bought it in the 1960s. My mother's was bought in the
late 1940s. My only has one perssure setting...15 lbs.

> I cook under moderate rocking for 20 minutes. Cool under running water.

That's the most important part I needed to know. There are so many
variations of procedure when pressure cooking.

> BTW, I put a layer of shredded cabbage and chopped onion on the bottom
> of the cooker before adding the stuffed cabbage. I make it sweet and
> sour using lemon juice and raisins for the sweet. Sometimes I use a
> little unsweetened apple sauce in the pot. I use the apple sauce in the
> meat mixture because the pectin binds the meat without having to use
> rice. DH's blood glucose numbers freak-out with rice and I have a
> difficult time with rice and half a tongue.

Thanks for the tip on the layer of cabbage and onion on the bottom.
Somewhere in one of my recipe binders that predates having a PC, I have a
recipe for sweet and sour stuffed cabbage that also includes lemon and
raisins. I remember really loving the taste. I haven't made it in years,
as David would not eat it. He will only eat "traditional" stuffed cabbage.
I'm going to have to drag that out one of these days and make it just for
me. I also get a rapid blood glucose rise from certain things like rice,
but it drops equally fast, so I don't worry too much, especially since I
don't indulge too often. I would imagine that having only half a tongue
would present quite a few problems in eating. I doubt people realize how
much impact that has in the act of chewing and swallowing. May I be so
bold to ask what part of your tongue had to be removed...front, side? I
can't imagine having to endure what you've been through, but you've made a
remarkable recovery.

Thanks again, Janet...

--
Wayne Boatwright
-------------------------------------------
Friday, 07(VII)/04(IV)/08(MMVIII)
-------------------------------------------
Today is: U.S. Independence Day
-------------------------------------------
That's one small step for a man, and a
thousand huge ones for a millipede.
-------------------------------------------

On Thu, 03 Jul 2008 16:05:53 -0400, George Cebulka >
wrote:

>In light of the recent pressure cooker thread. For those of you who use
>them, what is your favorite meal/dish to make in a pressure cooker?
>Mine is Holuky (aka Stuffed Cabbage Rolls)
>So what is your's?

Poached eggs (1 minute)
Corned beef (45 min) =fork tender

On Jul 5, 7:13*am, C00KIE > wrote:
>
> Poached eggs (1 minute)
> Corned beef (45 min) =fork tender

One of the things I enjoy about rfc is the occasional, "wow, that
would never have crossed my mind" post. Using a pressure cooker to
poach eggs ranks right up there on that list. -aem

"Serene Vannoy" > wrote in message
...
> George Cebulka wrote:
>> In light of the recent pressure cooker thread. For those of you who use
>> them, what is your favorite meal/dish to make in a pressure cooker?
>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>> So what is your's?
>
> Pot roast, but mainly because my family just loves it.
>
> For myself, I'm happiest with how great the chicken stock comes out.
>
> Serene

I'm with you on the chicken stock. My Grandma used to brown up a pork roast
and a beef roast and do them in the pressure cooker...the flavor was
wonderful! Made the best gravy, and I am a gravy girl. I love that you can
have these foods that would normally require hours on the stovetop in a
fraction of the time, so I can still have the foods I love even when it's
warm out.

kimberly

aem wrote:
> On Jul 5, 7:13 am, C00KIE > wrote:
>> Poached eggs (1 minute)
>> Corned beef (45 min) =fork tender
>
> One of the things I enjoy about rfc is the occasional, "wow, that
> would never have crossed my mind" post. Using a pressure cooker to
> poach eggs ranks right up there on that list. -aem



My aunts in Portugal used to make flan in a mold in a pressure cooker
with water in the bottom.

It would never have occurred to me but it was delicious and very smooth.
I wish I had the recipe!

gloria p

On Sat 05 Jul 2008 01:16:34p, Gloria P told us...

> aem wrote:
>> On Jul 5, 7:13 am, C00KIE > wrote:
>>> Poached eggs (1 minute)
>>> Corned beef (45 min) =fork tender
>>
>> One of the things I enjoy about rfc is the occasional, "wow, that
>> would never have crossed my mind" post. Using a pressure cooker to
>> poach eggs ranks right up there on that list. -aem
>
>
>
> My aunts in Portugal used to make flan in a mold in a pressure cooker
> with water in the bottom.
>
> It would never have occurred to me but it was delicious and very smooth.
> I wish I had the recipe!
>
> gloria p
>

Steamed puddings work well in the same way.;

--
Wayne Boatwright
-------------------------------------------
Saturday, 07(VII)/05(V)/08(MMVIII)
-------------------------------------------
-------------------------------------------
A small mind is a tidy mind.
-------------------------------------------

On Jul 3, 10:04 pm, Serene Vannoy > wrote:
> amandaF wrote:
> > [ ]
> >> Pot roast, but mainly because my family just loves it.
>
> > Can I have your recipe for pot roast?
>
> Sure! First, I take a 3-to-4-pound chuck roast and sear it on all sides
> in a HOT pressure-cooker. Then I add this mess to it and cook on high
> pressure for 15 minutes per pound:
>
> 1-2 cups water (depending on your pressure cooker; if you do this in a
> crockpot, use just 1/2 to 1 cup of water)
> 1 teaspoon salt, or to taste
> 1/8 teaspoon freshly ground black pepper, or to taste
> 1 tablespoon dried minced onions, optional
> 1 tablespoon granulated garlic
>
> Release the pressure quickly, remove the roast to sit for a while (but
> leave the broth in the pot), then cook cubed potatoes and sliced carrots
> (and quartered onions, if you want) in the broth (adding water if
> necessary), either on the stove for 15 mintues or so, or for 5 minutes
> at high pressure. Thicken the gravy with a cornstarch slurry and serve
> with the meat.
>
> Serene
> --
> "I think I have an umami receptor that has developed sentience." -- Stef

Thanks a lot.

Wayne Boatwright wrote:
> On Thu 03 Jul 2008 06:17:35p, Janet Wilder told us...
>
>> George Cebulka wrote:
>>> In light of the recent pressure cooker thread. For those of you who use
>>> them, what is your favorite meal/dish to make in a pressure cooker?
>>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>>> So what is your's?
>> Beef stew.
>>
>> I also make stuffed cabbage in my pressure cooker.
>>
>
> Okay, I usually make my stuffed cabbage in a roaster in the oven or in my
> electric roaster, but if my make my stuffed cabbage in the pressure cooker,
> at what pressure and for how long to I cook it? Also, do I let the
> pressure reduce quickly, or let it reduce on its own?
>
> Thanks, Janet...
>

I cook mine for about 30 - 45 minutes and then take the pot off the heat
and wait for the pressure to come down.

Melba's Jammin' wrote:
> In article >,
> George Cebulka > wrote:
>
>> In light of the recent pressure cooker thread. For those of you who use
>> them, what is your favorite meal/dish to make in a pressure cooker?
>> Mine is Holuky (aka Stuffed Cabbage Rolls)
>> So what is your's?
>
>
> It's holubky, not holuky.
> I like to pressure cook beef chunks for use in other meals.

Well, that could be. I'm going by what by Slovak bubba, dad, aunts and
uncles called it....

On Mon 07 Jul 2008 06:44:23a, George Cebulka told us...

> Wayne Boatwright wrote:
>> On Thu 03 Jul 2008 06:17:35p, Janet Wilder told us...
>>
>>> George Cebulka wrote:
>>>> In light of the recent pressure cooker thread. For those of you who
>>>> use them, what is your favorite meal/dish to make in a pressure
>>>> cooker? Mine is Holuky (aka Stuffed Cabbage Rolls)
>>>> So what is your's?
>>> Beef stew.
>>>
>>> I also make stuffed cabbage in my pressure cooker.
>>>
>>
>> Okay, I usually make my stuffed cabbage in a roaster in the oven or in
>> my electric roaster, but if my make my stuffed cabbage in the pressure
>> cooker, at what pressure and for how long to I cook it? Also, do I let
>> the pressure reduce quickly, or let it reduce on its own?
>>
>> Thanks, Janet...
>>
>
> I cook mine for about 30 - 45 minutes and then take the pot off the heat
> and wait for the pressure to come down.
>

Thanks, George!

--
Wayne Boatwright
-------------------------------------------
Monday, 07(VII)/07(VII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Objectivity is in the eye of the beholder.
-------------------------------------------