Caramel Carrots

headerIn an earlier post we talked about the resurgence of the pressure cooker. If like us you decided to invest in one of these kitchen bad boys, then you need to make the most of it. It’s not just about soups and stews.

I must be honest, I need inspiration when it comes to creating vegetable dishes. I grew up with either boiled, baked, steamed and mashed vegetables served as a side to the main event.  That’s not a problem if dinner is a good steak with chips and peas or even pizza and a crisp green salad!

However with a garden full of fresh vegetables I need to find ways of making vegetables more appealing and giving them the limelight.

Whilst researching the other article I came across this YouTube clip about caramelised carrot soup https://www.youtube.com/watch?v=nT_EFG1oiL8

Carrots are in season in the garden so we tried this out – only as far as cooking the carrots, but didn’t see the recipe through to the soup stage.

Our Recipe In Short

500g Carrots Washed and Chopped in 5cm / 2” pieces
113g Unsalted Butter Cut up into chunks
2.5g Bicarbonate of Soda (aka Baking Soda)
30g Water

  1. Place butter into the pressure cooker and then add the rest of the ingredients.
  2. Seal and bring temperature to 1 bar (15psi) and cook for 20 minutes.
  3. Time the cooking from when the correct pressure is reached.
  4. We use a stove top pressure cooker with side grips so we shook the pan gently a few times to stop the carrots from sticking.
  5. Once cooked reduce the pressure by running the rim under tepid water. Please refer to the manufacturers’ Safety Guidelines for depressurising a pressure cooker

The Result

Soft (but not soggy) rich naturally sweet caramelised carrots

The Reason

Cooking in a pressure cooker produces a Maillard Reaction (commonly known as browning)

The Bicarbonate of Soda produces an alkaline environment which aids caramelisation at lower temperatures adding to the flavour and helps the carrots caramelise all the way through and not just on the surface.

Looks like we can use this for other root veg and hard crops such as squash. Can’t wait for the winter squash harvest!

Here’s a link to the full soup recipe.
http://modernistcuisine.com/recipes/at-home-caramelized-carrot-soup/

A handy and comprehensive review of pressure cookers on the market can be found here. http://wonderstreet.com/reviews/the-best-pressure-cookers
We use the Kuhn Rikon Duromatic with side grips (not listed), which we’ve had no problems with so far.

Please note we are not affiliated or endorsed by any of these companies or publications. All opinions and comments are our own._NJP0936

Not Your Mother’s (Gran’s?) Pressure Cooker

leadimageLet’s get over this first: They’re safe to use.

The days of fear that gripped households as they cooked with these unexploded aluminium bombs in the 50’s, that if misused or badly built, would eject the contents of the pan skywards (at best) are gone! They went on the scrapheap for decades but they deserve a comeback because they really create an amazing cooking environment.

Many contemporary chefs are turning once again to the pressure cooker to create some awesome food. In this YouTube clip, several chefs expound the virtue of this way of cooking.  https://www.youtube.com/watch?v=l4nOIRoe6mU

And in Modernist Cuisine, The Art & Science of Cooking, an encyclopaedia to the science of modern cooking, (Sticker Shock Alert! OMG! Christmas list for a rich aunt?…) one of the authors, Nathan Myhrvold believes pressure cookers are the must have kitchen tool for making stocks.herbs

The reason?

Pressure cooking, is moist cooking.
The temperature at which water boils rises when pressure increases. When the pressure cooker gauge is showing 1 red ring, the boiling point of the water can be around 120 degrees centigrade. Water will not boil inside a pressure cooker because the pot is sealed. As water vapour vaporises inside, it raises the ambient pressure  which in turn increases the boiling point. As long as the pressure cooker is sealed and no water vapour is escaping, the pressure inside will stay high enough to stop the water from boiling.

The Result?

The flavours and aromas of the food are all sweated out of the ingredients and as the liquid vaporises on the lid the moisture and flavour is retained in the sealed pan. Also cooking food at high temperatures can produce a Maillard Reaction, this is what happens when food is browned and caramelised, infusing a greater depth of flavour in the food.

Pressure cooking is also fast, it cooks in less time than most conventional methods of cooking.

Enough of the science stuff here’s something fun to do with a pressure cooker.

Not got the time to cook a whole roast chicken? Bung it in a pressure cooker! IMG_4812Really? Yes Really!
It comes out so juicy and tender and falls off the bone.
All within 25 minutes.

I was using the chicken to make a chicken chili verde, so I used the following poaching ingredients:

  • Fresh Tarragon
  • Fresh Thyme
  • A couple of Bay Leaves
  • 10 Szechuan Peppercorns
  • Half a red onion
  • A Carrot roughly chopped

Put the cooking rack in the bottom of the pan and add 2 cups of water (or whatever the manufacturer recommends)
Put the chicken in the pot breast side upIMG_4748
Seal the pressure cooker and bring up to high pressure – for my cooker that means I see 2 red rings on the gauge.
Once it’s reached pressure cook for 25 minutes.
Don’t forget leave the lid on for the pressure to drop naturally and so all the vapours drop back into the pan and use the liquid at the bottom as stock.

I used mine in the chili verde that I served with red rice and broad bean guacamole.

There was even chicken left over for the next day. Enchiladas anyone?

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