I’ve been having a lot of fun with my new pressure cooker, purchased with a pile of Amazon gift cards that were lying around. It wasn’t a budget model, but it’s the top recommendation from America’s Test Kitchen, and after picking up a few good cookbooks (1, 2), a cheesecake pan, and parchment rounds, I’ve had plenty of tasty, hearty meals, and several cheesecakes so good that I can no longer risk making one unless I’m sure I’ll be able to give away most of it.
Note that there are several versions of Fissler’s pressure cookers, and I couldn’t be sure if the various Marketplace dealers were selling the right parts, so I went to authorized dealer Kitchen Universe, whose listings include the actual part numbers, so I could verify them against my manual.
Alton Brown’s eggs under pressure produces perfect, easily-peeled hard-boiled eggs by the dozen. Namiko Chen’s Japanese curry is much better than the standard back-of-the box stovetop method. The America’s Test Kitchen cookbook linked above has a fantastic beef short ribs recipe with a rich sauce that goes great over steamed or fried rice.
My own humble contribution is gyro meat. I started with This Old Gal’s recipe, but found the 8 cloves of garlic a bit overwhelming, and switched to The Dread Pirate Paramour’s spice mix, doubled or more as recommended in the comments, along with a little advice from Alton Brown.
I didn’t bother making my own tzatziki sauce. In my experience, most gyro joints serve a thin, watery tzatziki that tastes mostly of cardboard, that’s nothing like the thick, creamy sauce that helped make George Psyhogios an OSU legend. My best attempt so far to reconstruct that memorable flavor has been a 50/50 mix of whole-milk greek yogurt and Safeway’s “Better Living Brands” Tzatziki Cucumber Dressing.
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