![]() ![]() So my sense of decency was warring with my sense of adventure photography and wanting to get this beautiful shot (above). Anyone that knows me knows that I am a modest person and rather old-fashioned. Our first stop was Baker Beach, which has a classic view of the bridge from the ocean side of the bridge, rather than the bay side. There are way too many things to see and photograph in SF, so we concentrated mainly on the Golden Gate Bridge, a true American Icon. This year we hit one of my favorite spots: San Francisco. This weekend three of my very good friends (and excellent photographers) went on our annual photo adventure. While we are waiting for the meat to cook, I will present my normal, totally unrelated photo adventure. Yes!Chef! said this meat probably would have taken 2 1/2-3 hours in a more conventional way. Total cooking time for this dish in the Pressure Cooker was 25 minutes! TWENTY-FIVE MINUTES for luscious, fall-apart, citrus and spice infused meat. We use Magefesa Pressure Cooker and it worked great! Magefesa also has videos with instructions how to use and care for this device. However, if you do not have one, you probably could cook the meat in a pot on the stove for several hours. The pressure cooker is a marvelous cooking tool. You can brown up the meat in the pressure cooker, which makes this device quite convenient. The meat (pork) was cut into nice size chunks and then tossed around in oil and spices. Yes!Chef! works so efficiently that he even had time to make us a cocktail while we were waiting for the meat to cook. Using sharp knives helps you to work faster and safer. Yes!Chef! says to buy the best knives you can afford and keep them sharp. Part of the process is making sure the knives are sharp. His end product is better than mine because he takes his time with the process. Y!C! loves the process…I love the end product. I am so guilty of not fully prepping before I start cooking because I can’t wait to get the meal going. I’ve said this before, but the cooking process goes so much better if all your ingredients are prepared and ready to go before you ever turn on the stove-top. We served it with corn tortillas, refried beans and some fruit and avocado.Īs usual, Yes!Chef! gets his Mis en Place done ahead of the actual cooking. But, of course, it would be better with fresh, homemade salsa. I added some store-bought salsa…yes, I did…because we had some in the fridge. I told Yes!Chef! that he must make it again. I’m telling you, as I was preparing to write this post, my mouth was watering. Here’s another view, just in case you don’t believe me. ![]() What is it? Citrus flavored Pork Carnitas cooked with the amazing, marvelous pressure cooker. I want to have it at least once a month because I loved it so much. Oh how I loved this meal! I mean, really, really loved it. ![]()
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