While the icy cold weather has seen me mostly soaking up the sun in the loft or stealing the cat's place in front of the fire, I also had a great Thanksgiving at my sister's house and had a few days with my husband home. Included was a little online shopping (or a lot) and doing just a couple house repairs that needed hubby around in case I got stuck in a tiny hole in the ceiling above the master bathtub. (Yeah... that is another story.)
In any case, since we decided that an induction stove/oven is not in the works for this year, an electric pressure-cooker would be the next best thing.
I have to admit though, I am a bit disappointed that, despite what I thought, not EVERY cut of meat will just fall completely apart when pressure-cooked. Mind you, it did make a pork loin into one of the most moist and juicy roasts I have had. But it didn't just fall into tiny pieces like I thought. Too lean of a cut.
So, the right cut of meat will still need to be purchased for complete "fall-apart-ness". In any case, I sure am excited to try out pinto-beans and ham-bone.... just gotta eat up some leftovers before I get onto that.
Electric Pressure Cooker - Pork Loin
I cut about a 12 inch loin into three pieces and placed them directly into the cooking pot. Then seasoned them pretty heavily on all sides with a "Spain - Meat" seasoning... though pretty much any strong seasoning would surly work. Put a pat of butter onto each, and poured a cup of water around the sides into the bottom of the pot. (liquid is a must for the pressure cooker to build steam pressure)
I had to quick-release pressure twice to check the meat temp, but now I know that 14-20 minutes on "high" with a slow pressure release would be just right. (14min for sea-level and 20min for very high altitude)
Note: The pressure takes a few minutes to build up, so the cooking time does not start until full pressure is achieved. Also, I have no idea if the cooking times would be the same in a stove-top cooker.
Nice and juicy "roast" but not "fall-apart-ness"...
Saved some leftovers with juice for tomorrow and some in a freezer bag with more juice for bean-making-stock.