Knuckle in a pressure cooker

Knuckle in a pressure cooker

Category: First meal

Ingredients
Shank
Beer or kvass
Water
Salt pepper
Bay leaf	7 pcs
Garlic	6 teeth

Cooking method

• I started this topic because of the knuckle that I cooked up in a pressure cooker. It is very similar to this one that Kava did:
• Shank
• I first invented the bicycle, and then I found its recipe by searching, wanting to fit into someone's topic and not create a new topic about the knuckle. But it turned out that almost everywhere we are talking about multicooker or electric pressure cooker and recipes for them. What about us? Users of "primitive" gas pots? Still, the approach to them is somewhat different. Recipes for simple pressure cookers and general discussion of simple pressure cookers where to do?
• My pressure cooker is not electric, but ordinary. Tefal. Like this:
• 
• They have already been discussed here somewhere, but I could not find.
• My sister has a slightly different one, it is still on sale, although I bought her as a gift several years ago.
• 
• There are also a bunch of models, for example, Italian Yu. They cost decently, like some electrical appliances, for 5-6 thousand.
• I love these simple pressure cookers and don't want an electric one yet. If only because after cooking it can be safely put into cold water and cooled there in a minute, immediately open. Although there is no timer for you, of course, no different modes. Before that I had a Soviet one. Exactly as someone showed here, with a screw cap. I have been cooking in these pressure cookers since my youth and I cannot imagine how you can live without it. This was my grandmother, mother, then mine. Stewed potatoes and a gorgeous broth for soup are the most important things that I can't do without a pressure cooker. Generally and never. Honestly.
• One BUT: I steam the knuckle. In a pressure cooker for steam, i.e. under high pressure. In my pressure cooker there are notches on the walls (you can see them in the photo) the steam basket rests on them. The Soviet pressure cooker also had a steam pan, only I played it somewhere. Such steam inserts are in any steamer, at least quite modern ones.
• Tek-s, wash the shank, rub it with a mixture of salt (a good handful), ground black pepper, broken bay leaves (7 pieces) and garlic passed through a press (6 cloves). Rub well, plug this mass between the "layers" of meat, near the bone. There are good pockets. And let the shank lie in all this for 2-3 hours. Then it can be wrapped in foil and baked for a couple of hours. Towards the end, open the foil and let it brown.
• However, I love steam more in the pressure cooker. Water and a glass of kvass or beer are poured. I love kvass because it is sweetish and then smear the shank with this mixture with sheer pleasure. Dilute kvass or beer with water so that they do not reach the basket. And one and a half to two hours in a boiled pressure cooker. The shank is steamed, under high pressure, and it turns out to be the most tender. Then take out the shank, put it in a baking sheet or a mold, coat with the liquid with meat juices that had been boiled by that time with a brush and in the oven at 200g for 15 minutes. Very tasty. The skin just melts in your mouth. In this case, the melted fat flows down and the knuckle does not float in it. This is the closest version to my beloved Polish holonka.

Time for preparing:

2 hours

[Scarecrow]

Scarecrow, thanks for the open topic !!!
I wrote this about a Soviet pressure cooker with a screw top.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=27044.0

I bought it and I'm very happy! True, except for jellied meat and beets, I have not cooked anything in it yet. But I really like the jellied meat in it - it turns out practically without fat and I didn't even collect foam. It turns out the way I like it - the pork legs boil well, and the meat (chicken, turkey) does not fall apart.

I want to cook a knuckle according to your recipe!

How much (approximately) cm do you pour liquid to the bottom?

I boiled whole potatoes.

And I also made stuffed potatoes with minced meat.

Common dishes are soups, borscht.

I always liked the result! Don't forget our rarities

Girls, share the recipes !!!

Exactly, I remember seeing a picture of the "sister" of her pressure cooker. I’m a dreadful hog for pressure cookers and, despite buying a new one a few years ago, I squeezed the old one and didn’t give it to anyone. Although asked. I am afraid that something will happen to mine and I will be lost then!

Pour liquids about 5-6 cm.

[Scarecrow]

Scarecrow, very appetizing shank (thanks for reminding me)! I do not have a stand for steam in my pressure cooker (although I would not have been from it), so I cook directly in liquid, but in a small amount (as Chuchelka says 5-6 cm)

Cook potatoes in a pressure cooker for 6-7 minutes. It is brewing. But it is better to stew more (30 minutes on average) and according to whatever recipe you want. I am doing this:
The base is understandably potatoes. Pieces of meat are placed in cold water (pour a little) (chicken, beef, veal, it is better not to put pork, for me it makes the dish sour). Approximately 500g. Bring to a boil. Coarsely chopped potatoes (about 1.5 kg) can now be stacked. Fry onions (1 head) and carrots (a couple of large ones, there should be a lot of carrots) in a pan (not until brown crusts, a little), then add finely chopped garlic (not through a press - I beg you!) And fry a little more. Put all this in a saucepan with the rest of the ingredients. Add about 200-300g of tomatoes in your own juice, salt, pepper, add boiling water, if necessary, so that it does not reach the top of the products for a couple of cm. Close the lid, bring the valve to an active hiss, reduce heat and simmer over low heat for 30-50 minutes. This is a potato, I can tell you.

I do not have a stand for steam in my pressure cooker (although I would not be from it), so I cook directly in liquid, but in a small amount (as Chuchelka says, 5-6 cm)

Take any stainless steel metal stand under the hot.
And small colander nets are suitable only to be on the legs.

[Scarecrow]

oh, and I use a pressure cooker. Even the Soviet-style saucepan is still alive, but I already use it only as a thick-walled container, the lid itself is out of order. But a couple of years ago I bought a set of new ones - two pieces (one bigger, one smaller with one common lid for "pressure cooking" and one more - glass). If you need to do something quickly, they have no price. They take their rightful and unshakable place among various other kitchen utensils.

Scarecrow

And what - do you put the meat in the stew recipe raw? I fry it quickly until golden brown, then in the same fat - carrots, onions, tomatoes, and everything else - according to your own scheme. I confirm - sooo tasty

I also like to spread cutlets on such potatoes (raw inside, but quickly fried until golden brown) and bring them together until cooked. It turns out nice too.

But the biggest surprise for me was the cooking of rice in a pressure cooker. closing the valve. After this moment - 12-13 minutes. and great rice is ready Rice for rice, crumbly and aromatic. Now I cook like that. I like it much more than cooked in a multicooker

And what - do you put the meat in the stew recipe raw? I fry it quickly until golden brown, then in the same fat - carrots, onions, tomatoes, and everything else - according to your own scheme. I confirm - sooo tasty

Yeah, raw and into cold water, because I need a good broth out of it.

The poet's soul could not bear it. I have already made this potato:
Potatoes in a pressure cookerl

[Scarecrow]

Scarecrow

I am HUGE thanks from my husband for the boiled-baked knuckle! Cooked in a pressure cooker on a steam insert, then browned in the AG. The husband ate almost all the shank, although pork is usually not very eaten and asked to cook it again!

Hurray-ah-ah-ah !!!

And what was covered below in front of the oven? For us, the most delicious thing is in this shank, which is why we fight - the skin ...

Hurray-ah-ah-ah !!!

And what was covered below in front of the oven? For us, the most delicious thing is in this shank, which is why we fight - the skin ...

Watered it with a ladle! The skin is yes, you can fight over it, but I decided not to eat for the night today, so my husband crunched with the skin alone with beer to his great pleasure!

[Scarecrow]

I started this topic because of the knuckle that I cooked up in a pressure cooker.
What about us? Users of "primitive" gas pots? Still, the approach to them is somewhat different. Recipes for simple pressure cookers and general discussion of simple pressure cookers where to do?

Scarecrow , thank you for such a wonderful Temko. Indeed, it is possible with the world to collect many recipes for our favorite pressure cookers, but sometimes they are rarely used due to not knowing the recipes for them!
Immediately wonderful your recipe for Knuckles and replicas Zest - also ready-made recipes Admin: flowers: threw in ideas and tips for new recipes ... We must look in the bins and me.

And I cook the knuckle in a pressure cooker without water at all. I first marinate it in a vacuum container in a marinade made from a mixture of soy sauce, garlic, wine, pepper, salt and favorite herbs, then, additionally stuffed with garlic, fry it in a frying pan until golden brown and put it in a pressure cooker. The time depends on the size. Usually half an hour is enough.

[dopleta]

And I cook the knuckle in a pressure cooker without water at all.

dopleta
The instructions for my pressure cooker say that the permissible minimum amount of water is 150 ml.

And it's written in mine. However, after marinating, it has enough liquid to keep it from drying out.

My electric one even has a baking function! And what is the liquid in baking? Therefore, I am also not afraid to start my pressure cooker without water, if it is necessary according to the recipe.

[Anastasia]

My electric one even has a baking function! And what is the liquid in baking? Therefore, I am also not afraid to start my pressure cooker without water, if it is necessary according to the recipe.

Anastasia, my electrical (and all electrical ones) also has this function. There is a function, but baking ... leaves much to be desired. How are you with this question?

My electric one even has a baking function! And what is the liquid in baking? Therefore, I am also not afraid to start my pressure cooker without water, if it is necessary according to the recipe.

We are talking about different pressure cookers. I'm talking about the one that cooks on an open fire, the mechanical one, if I may say so.

In an ordinary non-electric pressure cooker, it will burn to death. Instantly. There, with liquid, it can stick and fry. Moreover, the shank, which has a very "sticky" gelatinous skin.

[Scarecrow]

In an ordinary non-electric pressure cooker, it will burn to death.

So I'm talking about it, Scarecrow
This is one of the points in the safety of using non-electric. pressure cookers - the required amount of water (liquid!) for cooking. The instructions even indicate the amount of liquid for cooking some products!

[Scarecrow]

So I'm talking about it, Scarecrow
This is one of the points in the safety of using non-electric. pressure cookers - the required amount of water (liquid!) for cooking. The instructions even indicate the amount of liquid for cooking some products!
Girls, found a recipe book for a pressure cooker. In my opinion, there are interesting

Recipes here
🔗
How bad it is when there is no Delete and Edit button

In an ordinary non-electric pressure cooker, it will burn to death. Instantly. There, with liquid, it can stick and fry.Moreover, the shank, which has a very "sticky" gelatinous skin.

Exactly If I cook the shank even on a wire rack, then I lightly grease the lattice base itself with vegetable oil so that nothing "does not cook"

But actually ... it was according to this recipe that I was going to cook a beautiful shank today ... but ... an official statement came that the family wants borscht. So I had to rebuild. On the shank, the borschik is also very good

[Scarecrow]

Scarecrow, thanks for the recipe for the pressure cooker stew! I was afraid that tomatoes (and in my case, ketchup) would not allow the potatoes to cook normally. But everything turned out just gorgeous: delicious meat (I had slightly fried it beforehand), tender potatoes soaked in meat broth and ketchup, delicious gravy! The pressure cooker is a wonderful pan!

I am reading the topic, and such nostalgia for my pressure cooker, which was exiled a long time ago to the dacha due to the fact that it has a concave bottom, and therefore it is not suitable for electric stoves. But at the dacha she worked successfully during the canning season: in it I sterilized jars, both empty and with vegetables. She poured some water, put a steam supply, cans on it, brought water to a boil and closed it with a lid. Sterilization time no more than 5 minutes. There is no tap with water at the dacha, so I cooled the lid with a wet towel. I took off the cargo valve and opened the cover. I have a long-handled pressure cooker. And now I left the dacha for health reasons, and gave the pressure cooker to my sister.

[euge]

I am reading the topic, and such nostalgia for my pressure cooker, which was exiled a long time ago to the dacha due to the fact that it has a concave bottom, and therefore it is not suitable for electric stoves.

euge, many of us, in the same situation, changed the stoves to electric ones, and sent the old, Soviet pressure cookers to summer cottages. But I, for example, do not feel any nostalgia - I have been using an electric pressure cooker with great pleasure for a long time - and it works perfectly and is more economical than cooking in a pressure cooker on the stove, and the extra burner is free.

[Natulya, Chuchenka]

Natulya, Chuchenka! Thank you very much for such a wonderful recipe! The knuckle turned out - eat your mind! I didn't even brown it in the oven, I just separated the meat from the bones, cut it into pieces and filled it with the resulting thick sauce. He began to turn into jelly right before our eyes, and the meat turned color, like baked. It's so tasty and not at all troublesome! Now I want to cook pitted meat in the same way, with such a sauce it will be m-m-m-m-yum!