To Presure Cook Or Slow Cook?

[Acquiesce]

So, all you budding gourmets out there my question is, what is the most easy, most tasty and which one can you do the most with?

Pressure cooker or slow cooker?

Not cheap here thats for sure.

Acq.

[ProThaiExpat]

If speed is what you want, pressure is always faster. If stews or foods that do best boiled, pressure is best. If preservations of juices in the meat, slow roasting is best. Certainly less shrinkage with slow roasted meats.

If gourmet is what you are looking for, each recipe is deigned for a specific method of cooking so follow the recipe directions regarding how to cook.

[JohnBKKK]

Hi,

slow cooking meat at low temperature leaves the cell walls intact and gives not only better flavor but also a better texture. One of our services for Hotel and Restaurants is "sous vide" cooked meat - we caramelize/sear the meat quickly for flavour as well as to keep the jiuces in and than we vacuum pack it itogether with herbs and spices and may be some red or white wine in a very strong vacuum before placing it into a water bath at 75C for up to 12 hours - the texture is fantastic and so are the flavors - however, for home use, slow rosting will also give you a great result - make sure to sear the meat in a very hot skillet or pan before placing it into the oven to "seal" the meat and keep the juices in - baste often - preasure cookers have just the opposite result - remember school dnners ? - bad texture and little flavor = presure cooked food - the high temperature and preasure destoys the cell walls and the result is spoungy meat that is horrible

John

[LtLOS]

Each process has some advantages, depending on what your needs are at home.

A slow cooker or to some crock pot, is similar to braising in an oven. If you have an oven, quite frankly you don't need a electic slow cooker.

If you live for the moment in a small kitchen a slow cooker can be great. Do your prep the night before, chop and slice, and prep all ingredients. Then when you leave in the morning pop all in the cooker, and when you get home its all ready to go. Used to do this. Also made enough to freeze some. One pot everyother day can get you a lot of nice frozen meals.

If you want to come home and quickly prep a meal, a pressure cooker can help a lot. I do a lot of pressure steaming in mine. For instance if I'm making some sort of chicken salad, I'll buy a whole bird, pop a steamer tray in the P.cooker, put some aromatic veggies in the bottom, bay leaf a few pep corns, etc. Steam the bird (its not sitting in the water, but above it), and about 15 min later you have a fully steamed and very tender chicken. Strain the stock, and you also have a mild chicken stock for use that quick.

This works with pork or beef for a quick meal, in those cases brown first then place in the stock and in about 15 minutes you have a base for a quick stew. If you have time, do this in an oven via braising, but in a hurry its not bad.

I cook at home a lot, my slow cooker is only used occasionally when I do a pulled pork or beef with it for sandwiches. This is when I don't have time to do it proper in the smoker.

I use my pressure cooker a lot of poultry, dried beans, and some quick one pot meals.

Preferred method is braising (slow cooking in an oven).

[Acquiesce]

Thanks for the replies guys.

I think i will go buy a slow cooker tomorrow and see how i get on with it. Found plenty of recipies and tips here in thw food forum.

Cheers.

Acq.

[percy2]

Thanks for the replies guys.

I think i will go buy a slow cooker tomorrow and see how i get on with it. Found plenty of recipies and tips here in thw food forum.

Cheers.

Acq.

I use a rice cooker.

Cheers