Am loving my Kuhn Rikon pressure cooker bought in the sale! Have cooked easy chilli, so delicious (double recipe but omitted the stock and just added stockpots seemed to work well!) Perfect boiled eggs, perfect veggies. I am in love! Thank you for all your advice. Modern Pressure Cooking my new kitchen bible!
Hi Catherine, firstly, thank you for such an excellent day at the course on Saturday. Also a huge thanks for the link to the Kuhn Rikon sale. I’ve just bought another pan and saved £38 and will receive a free frying pan. Great offer. I’m just dashing out but will be reading your blog later today for the recipe too
I have a 4.5l WMF pressure cooker which I absolutely adore. Tempted to buy a Kuhn Rikon one too but is it a good idea to have a bigger one, ie a 6l or even 8l?
Hi Graham. It depends how you cook but I would say yes, a 6l which also has a wider base will always be useful. 8 litre - if you want to do a lot of batch cooking/stock etc. you will get use out of it.
I think I maybe put too much water in the base. How much would you suggest? Below the trivet? Just enough to generate steam? The water was just over the trivet about three quarters of an inch depth. Took a while under high heat to come to pressure then I did 5 mins as suggested.
I put the rhubarb in a ceramic quiche dish which was shallow. Would a higher sided ceramic dish have been better? The rhubarb was completely pureed and very very wet.
It was also pink stemmed forced rhubarb so maybe needed less time.
Will keep eperimenting! Thanks for getting back to me. Am loving my pressure cooker so much
Just need some advice as I am doing something wrong! I tried the baked rhubarb from Modern Pressure cooking. It doesn't say anything in the recipe about adding water to the pan but I did as thought necessary to create steam. I followed the recipe but when I did fast release the shallow dish was awash with pureed rhubarb as water seemed to have got in despite the foil cover. Perhaps the dish was too shallow or too much water under the trivet?
Firstly, you are absolutely right about the need for water in the base of the cooker. This has been amended in the 2nd printing. I am assuming you put water in the base, not in the dish you cooked the rhubarb in? It sounds as though the rhubarb has overcooked more than that water got in - if it was sealed in foil, there is no way for that to happen. Rhubarb gives out a lot of water when it starts to break down and can create a puree pretty quickly. But it should have stayed intact on the timings in the book. So I'm not sure quite what happened.
Hi Catherie
Recipe looks wonderful!
Am loving my Kuhn Rikon pressure cooker bought in the sale! Have cooked easy chilli, so delicious (double recipe but omitted the stock and just added stockpots seemed to work well!) Perfect boiled eggs, perfect veggies. I am in love! Thank you for all your advice. Modern Pressure Cooking my new kitchen bible!
Thank you!
So pleased!
Hi Catherine, firstly, thank you for such an excellent day at the course on Saturday. Also a huge thanks for the link to the Kuhn Rikon sale. I’ve just bought another pan and saved £38 and will receive a free frying pan. Great offer. I’m just dashing out but will be reading your blog later today for the recipe too
Thanks Catherine, glad you enjoyed it!
Yum! Can not wait to try this. Thank you for posting.
I have a 4.5l WMF pressure cooker which I absolutely adore. Tempted to buy a Kuhn Rikon one too but is it a good idea to have a bigger one, ie a 6l or even 8l?
Hi Graham. It depends how you cook but I would say yes, a 6l which also has a wider base will always be useful. 8 litre - if you want to do a lot of batch cooking/stock etc. you will get use out of it.
I bought a 6l with a 24cm base :-)
Very good decision 😀
Hi Catherine
A couple of thoughts.
I think I maybe put too much water in the base. How much would you suggest? Below the trivet? Just enough to generate steam? The water was just over the trivet about three quarters of an inch depth. Took a while under high heat to come to pressure then I did 5 mins as suggested.
I put the rhubarb in a ceramic quiche dish which was shallow. Would a higher sided ceramic dish have been better? The rhubarb was completely pureed and very very wet.
It was also pink stemmed forced rhubarb so maybe needed less time.
Will keep eperimenting! Thanks for getting back to me. Am loving my pressure cooker so much
Alison
Hi Catherine
Just need some advice as I am doing something wrong! I tried the baked rhubarb from Modern Pressure cooking. It doesn't say anything in the recipe about adding water to the pan but I did as thought necessary to create steam. I followed the recipe but when I did fast release the shallow dish was awash with pureed rhubarb as water seemed to have got in despite the foil cover. Perhaps the dish was too shallow or too much water under the trivet?
Hi Alison.
Firstly, you are absolutely right about the need for water in the base of the cooker. This has been amended in the 2nd printing. I am assuming you put water in the base, not in the dish you cooked the rhubarb in? It sounds as though the rhubarb has overcooked more than that water got in - if it was sealed in foil, there is no way for that to happen. Rhubarb gives out a lot of water when it starts to break down and can create a puree pretty quickly. But it should have stayed intact on the timings in the book. So I'm not sure quite what happened.