ROGER4314
Been Called "Flash" Since I Was A Kid!
My friend Bonnie who is a retired Correctional Officer has a photographic memory. We were watching one of those cooking infomercials about a Wolfgang Puck Pressure Oven that was ringing my BS alarm pretty heavily. The chef took a 12 pound turkey, put it in the pressure oven for 50 minutes and the darned bird was done perfectly!
The oven uses a sealed system that runs at 1-5 PSI OR it can be used as a conventional oven (but that takes much longer)
Bonnie was obsessed with the way that Puck prepared the bird with Ginger, Olive oil and cinnamon and we discussed it several times.
We specialize in making large meals quickly and/or easily using a variety of Pressure cookers, crock pots and other special cooking devices. We make spare ribs in a pressure cooker from opening the package to on the table in one hour. Are your ribs better than ours after slow cooking them for hours or smoking them all day? They probably are but we specialize in EASY cooking!
Bonnie popped for the oven at Kohls. We paid a bit more for it but we took it home today and did not need to order it online. The unit is Stainless steel outside and appears to be stainless inside as well.
I popped for a 12 pound turkey with all the extras ($50) and we got to work on it at 4 pm today.
We didn't know anything about the oven and read the book carefully. You preheat the oven at 450 then put the bird inside, seal the door and set the control for "pressure". The turkey went in the oven for 50 minutes as they said.
We got a perfectly cooked bird, brown and totally beautiful in 50 minutes! It was tender, juicy and fully cooked at the breast using a digital thermometer for the breast temperature of approx 180 degrees.
We did make one mistake, however. The oven needs to blow air all around the bird so it sits on a rack in the roaster pan. That bird was so large that we took the rack out from under it so it would fit in the oven!
That was NOT a good decision as the thick turkey thighs in the bottom of the roaster pan were not well done. We cut off those undercooked parts and placed them back in the pressure oven and I believe we gave them 20 minutes more by themselves.
Puck also used slices of sweet potato and tossed them in the bottom of the roaster pan. Those were perfectly done!
So.....we got a beautiful, picture worthy 12 pound turkey (minus our error of omitting the rack) with sweet potatoes. That bird was as pretty as one that you'd find on a magazine cover! The white meat was very moist and tender.
I wondered how clean the oven came out as the chicken cookers like at Walmart would give me nightmares about cleaning them! The oven was very clean and required a very easy wipedown.
The ovens aren't cheap and they vary from $249-$299. I suspect that we could research it and find it cheaper but we are right at the holiday season and we did NOT want to ship it during this period.
So far, the results are stunning! We'll try some roasts and some whole chickens, next. The chickens will take even less time than the turkey!
Remember that you must preheat the oven and allow unobstructed air flow all around the turkey.
The Wolfgang Puck Pressure Oven is looking good!
Flash
The oven uses a sealed system that runs at 1-5 PSI OR it can be used as a conventional oven (but that takes much longer)
Bonnie was obsessed with the way that Puck prepared the bird with Ginger, Olive oil and cinnamon and we discussed it several times.
We specialize in making large meals quickly and/or easily using a variety of Pressure cookers, crock pots and other special cooking devices. We make spare ribs in a pressure cooker from opening the package to on the table in one hour. Are your ribs better than ours after slow cooking them for hours or smoking them all day? They probably are but we specialize in EASY cooking!
Bonnie popped for the oven at Kohls. We paid a bit more for it but we took it home today and did not need to order it online. The unit is Stainless steel outside and appears to be stainless inside as well.
I popped for a 12 pound turkey with all the extras ($50) and we got to work on it at 4 pm today.
We didn't know anything about the oven and read the book carefully. You preheat the oven at 450 then put the bird inside, seal the door and set the control for "pressure". The turkey went in the oven for 50 minutes as they said.
We got a perfectly cooked bird, brown and totally beautiful in 50 minutes! It was tender, juicy and fully cooked at the breast using a digital thermometer for the breast temperature of approx 180 degrees.
We did make one mistake, however. The oven needs to blow air all around the bird so it sits on a rack in the roaster pan. That bird was so large that we took the rack out from under it so it would fit in the oven!
That was NOT a good decision as the thick turkey thighs in the bottom of the roaster pan were not well done. We cut off those undercooked parts and placed them back in the pressure oven and I believe we gave them 20 minutes more by themselves.
Puck also used slices of sweet potato and tossed them in the bottom of the roaster pan. Those were perfectly done!
So.....we got a beautiful, picture worthy 12 pound turkey (minus our error of omitting the rack) with sweet potatoes. That bird was as pretty as one that you'd find on a magazine cover! The white meat was very moist and tender.
I wondered how clean the oven came out as the chicken cookers like at Walmart would give me nightmares about cleaning them! The oven was very clean and required a very easy wipedown.
The ovens aren't cheap and they vary from $249-$299. I suspect that we could research it and find it cheaper but we are right at the holiday season and we did NOT want to ship it during this period.
So far, the results are stunning! We'll try some roasts and some whole chickens, next. The chickens will take even less time than the turkey!
Remember that you must preheat the oven and allow unobstructed air flow all around the turkey.
The Wolfgang Puck Pressure Oven is looking good!
Flash
