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hints and tips before pressure cooking & slow cooking
PREPARING MEAT AND POULTRY
Select cuts of meat suitable for pressure cooking by choosing cuts from the table below. Pressure cooking allows less tender cuts of meat to be cooked quickly and achieve a tender juicy result.
Using meat cuts with bones produces a more flavorsome and enriched result.
For best results, always trim away excess visible fat, grizzle and skin. These will form extra liquid as it melts and cooks.
For casserole type recipes, cut meat into even cubes approximately
Suitable meat cuts for pressure cooking and slow cooking
beef & VEAL | lamb | PORK | CHICKEN |
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Chuck, skirt, round | Shanks, drumsticks | Diced leg, shoulder/ | Chicken drumsticks |
steak, boneless | (frenched shanks), | forequarter chops and | and thighs both bone |
shin(Gravy) beef, | neck chops, boned out | steaks, neck chops, | in and fillet |
forequarter or shoulder. | knuckle (Osso Bucco). |
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cheeks(Osso Bucco), |
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Diced leg, shoulder/ |
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forequarter chops and |
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steaks, neck chops, |
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knuckle (Osso Bucco). |
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PREPARING VEGETABLES
Vegetables should be cut into
When preparing vegetables for pressure cooking, always use fresh and not frozen.
If only frozen vegetables are available, thaw out before pressure cooking. Use LOW pressure setting for minimum time.
For better results only peel vegetables when appropriate. Hard vegetables such as beetroot and potatoes hold their shape better when left intact.
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