Is a 'pressure' cooker or a 'slow' cooker better for making tough cuts of meat better tasting and tender?
I know to brown the meat first and that about everything else besides the meat will be over cooked in a pressure cooker if cooked as long as the meat. Asked by Viet_era_Radar0 27 months ago Similar questions: pressure cooker slow making tough cuts meat tasting tender Food & Drink > Cooking.
Similar questions: pressure cooker slow making tough cuts meat tasting tender.
Believe it or not, I grew up with my mom cooking all pot roasts in a pressure cooker and "browning" it first. Hope I haven't made myself too old. And she warmed leftovers in ceramic casseroles in the oven (try washing those later on!) Yes, this was all pre-microwave, which is to say that the microwave oven existed then, but only for very wealthy people, which we were not.
We were very poor people, and my mom was very unimaginative. Anyway, my wife introduced the crock pot to me and she has cooked our pot roasts in that .. . And has consistently produced a more flavorful and more tender meat than my mom ever managed.
Oh, BTW, "browing" meat merely dries it out. Nothing is "sealed" inside of flesh; it's too porous..
1 When you cook a stew in the pressure cooker, the vegetables are expected to get very soft. That's OK: if you want vegetables crisp, you cook them some other way. You get the same thing if you cook them in a crock pot all day.
Think of it as having the flavors merge.
When you cook a stew in the pressure cooker, the vegetables are expected to get very soft. That's OK: if you want vegetables crisp, you cook them some other way. You get the same thing if you cook them in a crock pot all day.
Think of it as having the flavors merge.
2 I like to use a slow cooker for tough cuts of meat.
I like to use a slow cooker for tough cuts of meat.
3 I think technically there isn't any difference. Slow cookers need no attention. It takes about 8 hours to accomplish the same thing you can get in a pressure cooker in 30 to 45 minutes.In both cases you cook the meat first then add the vegetables.
With slow cooking, one usually adds the vegetables about 2 hours before the meat is done. There is little difference in the quality of the finished meal.
I think technically there isn't any difference. Slow cookers need no attention. It takes about 8 hours to accomplish the same thing you can get in a pressure cooker in 30 to 45 minutes.In both cases you cook the meat first then add the vegetables.
With slow cooking, one usually adds the vegetables about 2 hours before the meat is done. There is little difference in the quality of the finished meal.
Viet_era_Radar0 replied to post #1: 4 OMG. Must be some kind of? For points.
" "Can cooking oil be used in a pressure cooker" "When I use a pressure cooker sometimes the meat is a little tough. How can I tell whether it's over- or under-cooked?
Can cooking oil be used in a pressure cooker.
When I use a pressure cooker sometimes the meat is a little tough. How can I tell whether it's over- or under-cooked?
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