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Silverside the way grandma used to make it – cooking under pressure

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Pressure cooking seems to be something people remember their grandmothers doing. While they remember the beautiful soups and casseroles made inside, they also too often have vivid memories of meals boiling so furiously that the lid exploded, hot liquid splattering everything, including the kitchen ceiling!
Sounds terrifying to me!
But after watching pressure cookers be used on high-pressure TV cooking contests like Masterchef and My Kitchen Rules – I thought it might be the perfect tool for a busy foodie, like myself.
Imagine having the time to cook lamb shanks or osso bucco on a weeknight after work! I don’t know about you, but a bit of comfort food mid-week is awesome!

So once I got my pressure cooker home – I have to admit, after all the stories I had heard – I was pretty scared of it. How do you know when it’s under pressure – what if I get it wrong and my casserole ends up splattered across the kitchen? My adrenalin was pumping – and I have to admit – the first few times I didn’t quite get how to tell if the cooker was under pressure. I buggered it up because I was scared it was going to explode.

But, after a little bit more research (because it turns out the instructions for my brand of pressure cooker were pretty inept) I figured out that one needs to wait for the little blue knob to rise and show a white ring before the pressure cooker is doing its thing.

My first highly successful meal was this corned silverside.

I’ve never really cooked silverside the normal way before – but when my mum makes it – it seems to take hours and hours. Well, In the pressure cooker, all I did was put the silverside in the pot, add enough water to cover the meat along with 10 black peppercorns, two bay leaves, a few tablespoons of white vinegar and some salt. Whacking the lid on and popping it onto a large flame – I watched it like a hawk until the white ring appeared. That was my cue to turn the flame to low and start the timer. Just 40 minutes later – the pressure was ready to be released and the lid opened.

Now, as I said, I’m not a great connoisseur of silverside – but my mum and fiancĂ©e are and they reckon it was one of the best ones they’d had in a while. I was stoked and absolutely in love with my pressure cooker!

Have you ever used a pressure cooker before? Or perhaps you’ve heard some horror stories and are now too scared to give it a go.
I’d love to hear your stories in the comments section below.
I’m really looking forward to sharing more great pressure cooker recipes with you. I love any device which takes a little time and stress out of making a great meal. Pressure cookers, in my book, are definitely a winner!
Share your comments below – what kind of pressure cooker recipes would you like to see?

5 comments on “Silverside the way grandma used to make it – cooking under pressure
  1. The pressure cooker is the busy mum’s best friend. Don’t be afraid of it. It’s great. It’s a staple for Brazilian food which is what we cook at home. Its great for desserts too. put cans of condensed milk (completely submerged it water inside) cook under pressure for 15-20mins & voila ‘Doce de leite’ old style caramel. (cool the cans before opening. Yum.

    • UforicFood on said:

      Hi Nat
      I’m learning that there are lots of things that can be done in the pressure cooker – but I had never heard of the condensed milk. My fiancee would love it – being a great lover of caramel!! Delish!
      Thanks for stopping by :)
      Cheers,
      Lisa

  2. Trudi on said:

    I adore my pressure cooker! I also had wondered how they work after seeing them used on masterchef and was lucky enough to be invited along to an in home demonstration where the guests got to cook a meal in one – that was it for me, busy working mum, I NEEDED one.

    I do risotto in mine (no stir, no stick, done in 18 minutes), rice, mashed potatoes, soup soup soup and more soup, lamb shanks. YUM.

    • Hi Trudi
      Yes, the pressure cooker is awesome, isn’t it? I have done so many meat dishes in it, including lamb shanks and have been thoroughly impressed! It’s like the pressure cooking doesn’t only tenderise, but it infuses the flavours into the meat. I find slow cookers do the opposite – it’s like they leach the moisture out and leave the meat with a tender, but kind of strange texture!
      I’m definitely going to try more soups in mine on your recommendation. Thanks for stopping by!
      Cheers,
      Lisa

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