Miss Vickie's BIG BOOK of Pressure Cooker Recipes

deglazing

feeds@yuku.com (karen) — Thu, 29 Oct 2009 03:46:36 GMT

Sorry to be so daft but what do you mean by deglaze

not used my cooker yet

feeds@yuku.com (karen) — Thu, 29 Oct 2009 03:32:36 GMT

Have just bought my pressure cooker and not used it yet but it does not have the tray thing it only has the basket for steaming. Do i need to use a metal plate with the holes in it or will it be ok. Sorry to sound so thick but i have never used one before.

3 ounce can or typo?

feeds@yuku.com (karens) — Mon, 28 Sep 2009 05:41:55 GMT

I have the BIG BOOK and quite a few of the recipes call for a "3 ounce" can of tomato paste. I have only ever seen 6 ounce cans. Is "3 ounce" a typo or do I just slightly less than 1/2 a 6 ounce can? I don't want to "assume" a larger amount of tomato paste is required. Thanks.

Need help w/ Moroccan Lamb recipe

feeds@yuku.com (ladyb70) — Tue, 22 Sep 2009 19:11:01 GMT

I was reading the recipe for Moroccan Lamb in Miss Vickie's book and want to make it, but there is an ingredient missing. The instructions say to add broth to the pressure cooker, but there is no broth listed in the ingredients list for this recipe. Does anybody know what type of broth and how much is needed?

Chocolate Malt Cheesecake - What went wrong?

feeds@yuku.com (titan4) — Sun, 05 Jul 2009 06:14:45 GMT

I precisely followed the directions for the Chocolate Malt Cheesecake on page 416, but it came out of the pressure cooker looking soupy and uncooked. It still looked the same as it did when I poured it in the springform pan except there was a lot of air bubbles from cooking. I don't know if it makes any difference, but the only thing I could find for the chocolate malt powder was Carnation Malted Milk which is a chocolate powder. I put it back in the pressure cooker and cooked it under...

PIP packet question

feeds@yuku.com (katie) — Thu, 11 Jun 2009 19:37:07 GMT

I've been trying some PIP foil packet recipes, and was wondering if these recipes would work as well if I just made them in a pan covered with foil (2 or 3 servings together) instead of the individual foil packets? Would the cooking times need to be adjusted?

Caramel Apple Pudding

feeds@yuku.com (emazingrace) — Fri, 05 Jun 2009 15:33:16 GMT

Yesterday I made the Caramel Apple Pudding from page 419 of Miss Vickie's Big Book of Pressure Cooker Recipes, with a couple of modifications. I doubled the apples, left the other ingredients the same, and added pecans and cinnamon. I added 10 minutes to the pressure time to allow for the additional...

Timing question, overall time

feeds@yuku.com (arwenmark) — Mon, 18 May 2009 17:28:49 GMT

So I made a dish today with the PC that I have only made before with the slow cooker and it came out great. normally let it cook all day, and this only took 15 min cook time, HOWEVER, it also took about 12 to 15 min to come up to pressure where I had to stand right by it, then it took another 20 min or more to drop pressure naturally, as the recipe called for that that adds a 1/2 hour or more to any recipe.

I see lots of recipes showing how you can cook vegtables etc. in like 4 min...

Browning Chicken

feeds@yuku.com (1greythound) — Mon, 23 Feb 2009 17:52:39 GMT

I'm definitely putting the cart before the horse here, but I'm excited and want to plan my first meal. I ordered a cooker and The Big Book through your link to Amazon. While I cannot comment on the complete order, I must say that they are quite speedy. I ordered last night and my packages are due tomorrow.

We eat mostly chicken breast on the bone. I like it moist, but browned and haven't been successful using the oven. I was hoping that I'd have better luck with...

Question about recipes...

feeds@yuku.com (GourmetInTheMaking) — Fri, 20 Feb 2009 13:09:42 GMT

Hi Miss Vickie - my mother got me your book for Christmas along with a pressure cooker, and I cannot tell you what this has meant for me (and my husband!). No joke, I've made over 20 recipes in your book and I haven't spent any more money at the grocery store than I would have if I made the same tired meals I was making before I got your book. Your book uses a lot of household staple ingredients, so once I buy it, I can keep using it for recipe after recipe - and the meals are very...

Technical question

feeds@yuku.com (emazingrace) — Fri, 13 Feb 2009 21:01:32 GMT

Miss Vickie, in a discussion in another website, the question arose regarding adjusting cooking time to a non-standard pressure cooker. The example is a cooker with a maximum pressure of 9psi, so the maximum internal temperature would be 239 degrees, rather than 250 degrees.

I suggested that the adjustment would be based on percentage difference between the two temperatures, so that the time would be increased between 4% and 5%. The other person holds that the adjustment would...

recipe error for shredded beef burritos

feeds@yuku.com (martyk) — Wed, 21 Jan 2009 01:25:25 GMT

hi hoping someone can help with an error/omission in the shredded beef burrito recipe.
in the instructions it mentions to add enchilada sauce but does not show in the list of ingredients what quantity is to be used.
also in the list of ingredients it has green bell pepper i am assuming this is added to the pressure cooker with the beef and not processed with the onions etc?
hope you can help.
regards Marty

Error in Recipe in Cookbook Page 299 SCALLOPED POTATOES AND HAM. Answer anyone?

feeds@yuku.com (jimnginger) — Tue, 13 Jan 2009 02:06:48 GMT

Was really looking forward to the new cookbook. Read it cover to cover and it is wonderful. Had trouble on my first recipe however on page 229 for the Scalloped Potatoes and Ham Recipe.
In the first paragraph under the ingredients, it says in part "...Whisk the flour and baking soda into the milk mixture, and slowly stir in the sour cream..."
The problem is that there is NO SOUR CREAM listed above as an ingredient. How much sour cream was intended or was no sour cream...

Happy New Year

feeds@yuku.com (emazingrace) — Thu, 01 Jan 2009 07:54:47 GMT

Greetings everyone. Just want to wish Miss Vickie and all my friend here a very happy and healthy new year. May your only pressures be in a pressure cooker!

Question

feeds@yuku.com (Deborah) — Sun, 28 Dec 2008 12:24:13 GMT

I just bought the new book and found out about this site, I saw where you have new pinto bean recipes if I subscribe to newsletter, I tried and it said it was full, if I try again next month will I still be able to get the pinto recipe's next month?

feeds@yuku.com (mass spec) — Thu, 04 Dec 2008 22:31:32 GMT

Miss Vickie,

I wonder if you would be willing to post the table of contents for your new cookbook.

Thanks.

question about psi

feeds@yuku.com (kzoretic) — Sat, 30 Aug 2008 09:45:01 GMT

I just purchased a 4qt pressure cooker - not electric - just the "old fashioned" kind. Some of your recipes indicate a certain psi - but this type pressure cooker doesnt have a guage - so how do I know what psi I will be using? thanks, Kay

Cooking with an Electric Pressure Cooker

feeds@yuku.com (bonechickchris) — Sat, 28 Jun 2008 12:39:41 GMT

HI there, I am new here. I am very interested in purchasing your book, however, I do have a question. I have an newer electric pressure cooker and wanted to know if I will have to adjust the recipes in any way because of the electric pressure cooker, or should they remain the same? I really would like to buy your book, I just hope there is not much difference between the regular pressure cooker and the electric one. Thanks!Christy

Easy flan

feeds@yuku.com (emazingrace) — Wed, 25 Jun 2008 12:52:17 GMT

Miss Vickie,
I have had a yen for caramel flan, but the idea of standing at the hot stove for the sauce process discouraged me. I bought some caramel ice cream topping and put about 2 teaspoons in each of the buttered half-pint wide-mouth canning jars that I use for custard, spreading it evenly on the bottoms. I doubled the recipe in your book to make 8 servings, and proceeded according to the directions. They came out like the "real thing", without...

crack in pressure regulator

feeds@yuku.com (emazingrace) — Thu, 15 May 2008 13:34:33 GMT

My Innova brand pressure cooker has been a constant kitchen companion for over 15 years. Recently I noticed that it was taking longer to achieve full pressure, and also it was necessary to keep the heat on a higher setting to maintain the pressure once it was reached. For broth based recipes, and PIP foods this was just an inconvenience. But thicker things such as sauces and stews wouldn't fare so well, with some scortching that I had never experienced...