Cooking Beef, Pork & Poultry

Cooking beef, pork and poultry in the pressure cooker can give extraordinary results in 1/3 the time of conventional cooking methods, giving you a way to save time as well as money. All the "comfort foods" which usually take hours to cook come alive with new vitality as you prepare old favorites with the convenience of a modern European pressure cooker.

With just a few simple guidelines the DUROMATIC pressure cooker can transform inexpensive cuts of meat into hearty, tender dishes everyone will enjoy. Some of the more economical types of meat, cuts from the shoulder or round, are often overlooked because of their time-consuming preparation. In addition, economical cuts of beef are ideal for a lower-fat diet. By forgoing the fat which makes expensive cuts tender, you can expect to give up a little of the tenderness associated with the prime cuts. But with the DUROMATIC pressure cooker these lean cuts can taste just as good as more expensive beef without all the extra calories, because the moist heat tenderizes as it penetrates the meat, pork or chicken. Poaching, braising and stewing are all excellent methods for producing delectable dishes in the pressure cooker.

The amount of cooking time will vary depending on the size, thickness, bone content, as well as the shape and overall quality. Larger pieces of beef will take the longest to cook, such as pot roasts. Stewing type beef cut into smaller chunks will take less time and should be cooked accordingly. If meat has been sliced thinly it will take a shorter time to cook, but this is not suggested for very lean beef. The most tender cuts of beef, chicken and pork are quickly prepared in the pressure cooker and care should be taken not to overcook them. Let the temperature rise slowly for recipes with shorter cooking times, and cook at the first red ring. This is especially important if the meat cooks in its own juices or with very little liquid.

Browning Meats

Natural juices need to be sealed in by browning, and the naturally sealed in moistness will produce tender results every time. It is a good idea to brown beef prior to cooking in the pressure cooker, although not essential. Chicken and pork can be cooked without browning, which is helpful when counting calories. The Pressure Frypan is the perfect tool for browning because of its waffle-textured bottom, but it can be done in the other size pressure cookers with some care.

When browning, start with one to two tablespoons of hot oil. Be sure to brown all sides thoroughly, and do not overcrowd the pan if browning small pieces. The meat can be dredged in flour before browning if desired. This will always give a richer, more robust flavor.