http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x47331Oh my.
I tell you, there's something to this; the primitives seem to have been obsessed over pressure cookers since Skins's island first arose from the sea twelve years ago.
Using the grasswire primitive's investigatory tools, I'm sure that sooner or later the trail's going to lead right to the cooking and baking primitives, or at least one of them.
eleny (1000+ posts) Wed Jul-30-08 03:51 PM
Original message
Pressure cooked a turkey breast
I was reading here about using the pressure cooker more to save on utilities and decided to try it for turkey breast since the savings of price per pound is considerable.
According to the butcher, they won't get other brands until September. So I bought a fresh Honeysuckle White which was large. It went onto the insert along with 3 cups of water. It sat almost to the top of the cooker so I positioned it to not interfere with the regulator or the pressure valve. Pressure cooked it for 45 minutes.
It turned out great for sandwiches and salads. Juicer than oven roasted but not slippery like sliced cold cuts at the grocery.
The pie-and-jam primitive, Detective Judy:
grasswire (1000+ posts) Wed Jul-30-08 03:54 PM
Response to Original message
1. how was the flavor?
I saw some frozen Honeysuckle breasts at the market the other day -- something new around here. I try to find Honeysuckle for Thanksgiving because it simply is a whole level above other turkey's I've had -- even ones that cost twice as much, frankly.
eleny (1000+ posts) Wed Jul-30-08 06:07 PM
Response to Reply #1
3. The flavor is fine for sandwiches and salads
I was after a juicy meat but not that slippery quality you get with sliced turkey at the market. I put it in a big salad for lunch today and it was good.
I didn't add anything to the pot, not even s&p. Just the breast and water.
One of my favorite sandwiches is turkey breast on toast with thin sliced tomato, romaine lettuce, mayo and some cranberry sauce spread on one side of toast.
The defrocked warped primitive, who was just as mean and ugly back then, as she is now, the old bitch.
Warpy (1000+ posts) Wed Jul-30-08 04:04 PM
Response to Original message
2. Pressure cooking works best for anything you don't necessarily want browned, like tough cuts of beef and stewed poultry. The flavor is intensified because it doesn't volatize through the air during slow roasting. Of course, you don't get to enjoy the smell for four hours while your tummy rumbles, either.
If you're using the turkey for sandwiches, salads, noodle casseroles, and other things where you don't need crisp skin and pan gravy, pressure cooking is really the way to go.
eleny (1000+ posts) Wed Jul-30-08 06:10 PM
Response to Reply #2
4. At first I wondered if I should have gotten the larger p/cooker for only 2 people
Now I'm glad I did.
Yeah, I did miss the turkey fragrance in the house. But I can wait until they get the whole turkeys in for that. When I do get the whole birds, I'll bake them in the oven bag and without stuffing. That shortens the cooking time and lightens the calories in the meal, too.
