These mad Modernists are mad about pressure cooking. Remember those magical machines that made so much sound in the old days when we were children? Well we are bringing them back.
Today... my Kuhn Rikon Pressure Cooker arrived from Amazon:
The first thing we made with it was some rich brown pork stock.... Instead of boiling water for hours, we did it in an hour!
Ingredients
Pork Short Ribs - 1 lb
Neutral Oil - 2 tablespoons
Ground Pork - .5 lbs
Neutral Oil - 1/4 cup
Water - 4 Cups
White Whine - 1/2 Cup
Carrots Sliced Thinly - 1 Cup
Yellow Onion and Onion Skin - 1 Cup
Leek - White Parts Only - Sliced - 1 Leek Bulb
Italian Parsley - Handful of sprigs
Fresh Thyme - 2 big sprigs
Fresh bay leaf - 1 leaf
What to do good folks? Bake those ribs for 45 minutes (in a bit of oil) at 400 degrees in the oven. Brown them good. Then put the 1/4 cup of oil in the bottom of your pressure cooker, heat it it up, and brown that ground pork. Add the water, whine, carrots, onions, leeks, parsley, and herbs... and then the browned short ribs. I think I added a bit of extra water.
Seal the pressured cooker and heat at 1 bar for 1 hour. You can go longer for sure, the longer the better actually... but you'll get a nice good stock after 1 hour.
When you are done, depressurize the cooker with room temperature water and then strain the vegetables out... and you have wonderful stock....
WAIT A MINUTE!!!!
What about that pound of short ribs????
Exactly! I took those ribs and slathered them with sauce and slapped them on my outdoor grill for 10 minutes and... you guessed it... AMAZING RIBS. HOLY CRAP!
The sauce is used is worth mentioning for a second. It was Stonewall Kitchen - Maple Chipotle Grille Sauce. And... it was okay. I'm not saying it's bad, I'm not saying it's good. It was okay on the ribs.
So you will soon see a 'rib' recipe coming from me... and it's going to be 1 hour in the pressure cooking followed by 10 minutes on the grill and it might just be incredible, because these were so good.... so tender... perfectly cooked ribs. Now I need the best BBQ sauce I can get and we'll see where we end up! Looking forward to that, and I hope you are too!
As always... your comments are welcome!
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