What caught my attention more than anything else was the incredible speed that pressure cookers can manage in cooking a meal and also the ease with which a meal can be prepared. The one thing that I did not count on was the way that the pressure, while cooking, brings out and deepens the flavors of food and the seasonings used.
Just a quick note: today's PCs are a very different tool than the PCs of the past. They have multiple safety features making them very cook friendly.
Before I ever would bring it out on a trip, I had to give it a try. I used only the things that I would take with me on a trip (stove, table, utensils etc) and I settled on the recipe in the article - Chicken en Adobe. Adobe is apparently a Philippine dish of marinated meat or fish seasoned with garlic, soy sauce, vinegar, and spice. Bottom line - the pressure cooker is now firmly ensconced in the Zarges as a permanent part of my gear.
The meal was terrific, simple, and quick.
Recipe = Chicken, soy sauce, garlic, chipotle peppers, olive oil, onions, bay leaf, and white wine vinegar. Cooking time = 13 minutes.
The ingredients.
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- IMG_0091 (Medium).JPG (65.47 KiB) Viewed 11151 times
With thanks to Roseann Hansen.
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