My last post on the basics of pressure cooking was me getting very distracted by everything that happens before you have to deglaze – who knew there was quite so much to say about it? - so now onto deglazing proper. This is a process I have been asked about a lot, not just only why we have to do it, but how to do it, as well as what exactly it is. I should say at this point that my pressure cooker based interactions on social media, ramped up as they have been over the last year since Modern Pressure Cooking came out, have given me many reminders on why I shouldn’t assume any knowledge of culinary terms, deglazing included. The other term, besides deglazing, which seems to frequently trip people up is creaming (I cry for all the flat, dense cakes!), but unless you are making a pressure cooker cake – which we will, eventually, come to - it isn’t relevant to this post. I digress…
I love your book. Got it recently. I have always sworn by my LeCreuset pots, but I am coming to really appreciate the pressure cooker more and more! I particularly love your chapter on beans. Masala beans are wonderful!
Thanks for this Catherine. I am a cook of 25 years for the whole family daily, but recently got started for the first time on pressure cooking. We use a WMF pressure cooker on an induction hob. Of course, my manual is your latest book, bought digitally for the iPad, and hard copy.
My issue is burning. Some recipes I cannot seem to prevent it. Pretty sure I am deglazing my pan well. The quick chilli is a particularly bad one for me! I have tried different heats, keeping the lid off for longer so I can keep stirring for longer, but to no avail. Once the lid is on, sometimes it seems like steam comes out of the small ball bearing safely valve at the back of the lid FOREVER - of course it eventually (usually, anyway) “seals” and pressure starts to build correctly, but by then, from the smell I know the burning has started. I have tried two cookers of different brands.
I am usually a pretty decent cook, but this has got me stuck, and swearing a lot at family mealtimes. Any advice please? Do you think it’s anything to do with using induction?
I love your book. Got it recently. I have always sworn by my LeCreuset pots, but I am coming to really appreciate the pressure cooker more and more! I particularly love your chapter on beans. Masala beans are wonderful!
Great post. Hooray re the Fortnums shortlist! Richly deserved!
Thanks for this Catherine. I am a cook of 25 years for the whole family daily, but recently got started for the first time on pressure cooking. We use a WMF pressure cooker on an induction hob. Of course, my manual is your latest book, bought digitally for the iPad, and hard copy.
My issue is burning. Some recipes I cannot seem to prevent it. Pretty sure I am deglazing my pan well. The quick chilli is a particularly bad one for me! I have tried different heats, keeping the lid off for longer so I can keep stirring for longer, but to no avail. Once the lid is on, sometimes it seems like steam comes out of the small ball bearing safely valve at the back of the lid FOREVER - of course it eventually (usually, anyway) “seals” and pressure starts to build correctly, but by then, from the smell I know the burning has started. I have tried two cookers of different brands.
I am usually a pretty decent cook, but this has got me stuck, and swearing a lot at family mealtimes. Any advice please? Do you think it’s anything to do with using induction?