Outdoor Adventure USA

A recent article about outback cooking caught my attention. It involved a type of meal preparation that I would never have associated with camping, let alone remote wilderness camping - pressure cookers. Growing up, we had a pressure cooker - a gigantic thing that looked like the helmet for a deep sea diver. Strange thing though, we never used it. In my profession there was always the odd story about one blowing up. So I never gave it much thought.

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. The cooker, steaming away The finished product.




With thanks to Roseann Hansen.

Sure, just when I thought I was done thinking about food for the night, you post up another amazing dish and get my stomach all "a-flutter"...

I guess, as a lawyer, you're good at dealing with stuff under pressure....

What is old is now new again. I remember when I was very young, my mom using the huge pot and lid, and the chuh..chuh..chuh.. of the steam escaping as it cooked. I think she mainly did roasts in it.

My mom used the pressure cooker a lot when I was young, too. I was always fascinated by the rhythm of the pressure relief valve at the top when the cooker was at operating pressure...

Yep, brings back memories of my mom's pressure cooker too!

Same here, fond memories of roasts and stews. It may sound strange, but you could actually eat the bones from the roast when it was done. Not bad tasting at all and no waste. I know eweeeeeeee.

Another nice write up Dave, thanks!

gon2srf wrote:Same here, fond memories of roasts and stews. It may sound strange, but you could actually eat the bones from the roast when it was done. Not bad tasting at all and no waste. I know eweeeeeeee.

Another nice write up Dave, thanks!

What did your recipe call it - the Jeffrey Dahlmer stew ???
Bet you washed it down with a "hand shake"...

I'm sorry, I can't help my self. I like goose. How can you tell when your goose is cooked.

snowby4 wrote:I'm sorry, I can't help my self. I like goose. How can you tell when your goose is cooked.

Yep, nothing like a good goose every now and then!

cruiserlarry wrote:

gon2srf wrote:Same here, fond memories of roasts and stews. It may sound strange, but you could actually eat the bones from the roast when it was done. Not bad tasting at all and no waste. I know eweeeeeeee.

Another nice write up Dave, thanks!

What did your recipe call it - the Jeffrey Dahlmer stew ???
Bet you washed it down with a "hand shake"...

LOL....