Pressure Cookers in Chinese cooking

[lorinda]

Has anyone tried cooking joong in a pressure cooker?

They usually take around an hour boiling away which is a pain, was wondering whether putting them in a pressure cooker for say 15 minutes would do the trick just as well.

Also, can you make chinese soups in a pressure cooker?

[Ben Hong]

I will make meat stock in a pressure cooker, but I make soups the normal way. Red cooked meats are ok done with a pressure cooker.

I don't make joong.

[liuzhou]

I don't make joong.

Neither do I. But, I have seen many people (including my mother-in-law) do so using pressure cookers.

[helenjp]

Joong: Japanese recipes recommend 6-10 minutes (depending on how many...) at high pressure, preferably on a trivet and with 1 c water for steam. Natural release.

Congee: 5 c water per c rice, not more than half full, 10 mins or so at high pressure, reduce pressure naturally.

Soups...try it! Using a pressure cooker to cook pork has resulted in a very tasty stock which I just had to use for soup, though I didn't make the soup in a pressure cooker.

[lorinda]

Thanks for all your replies. Imagine, congee in 10 minutes! It sounds almost too good to be true. I am motivated to go out and buy one now.

[helenjp]

Not quite 10 minutes - it takes another 5-15 minutes (depending on what you've got inside) for the pressure to drop in a fair-sized pressure cooker using the natural release method (i.e. just leaving it alone without opening valves or running cold water on it).