Yesterday we finally had time to test the new pressure cooker that we had ordered a couple of weeks ago. We’re a sucker for gadgets that are shown on the shopping channels; we can't resist TV infomercials, even though their fast-talking salesmen sometimes can make your skin crawl. The pressure cooker looked simple to operate with its push-button electronics, and cleaning seemed easy due to the ceramic Teflon pot. Sturdiness was also a requirement---wouldn’t want it blowing up in the kitchen.
Oxtail stew takes hours of simmering in order to soften the toughness of this specialty cut. And it tastes better on the second day because the spices and vegetables need to infuse the meat with their flavor. Because of all the time involved, we rarely prepare it. Oxtail stew would be a good test for the cooker (cooking time is reduced up to 70%, say the instructions).
I bought most of the ingredients at Costco and spent 45 minutes slicing, dicing, and browning. Yes, we do have a food processor, but it's not worth using unless the quantities are larger. Not only do we have to use a footstool to take it down from the cabinet, but cleaning the blades, containers, and lids can be quite time-consuming. The food processor, the juicer, the deep fryer, the fondue pot...all stored and nearly forgotten. Once the bloom is off, will this be the fate of the pressure cooker? The recipe called for a cup of liquid, so I poured a half-empty bottle of pomegranate juice into the pot and added a couple of teaspoons of salt.
I set the pressure switch to "high" and the timer to 60 minutes. I pulled the lid off a couple of hours later and assessed the result. The vegetables, as expected, had lost their texture, but the liquid was rich and tasty. The oxtails were overdone--the meat slid off the bone too easily for my liking. All in all, though, not bad, and there's enough in the pot for 3 or 4 dinners.
I wonder what I can make next week; that tabletop rotisserie looks interesting.....
© 2006 Stephen Yuen
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