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Post by g8rhed on Dec 6, 2006 7:30:18 GMT 12.75
Most squirrels I've eaten have either been too tough and stringy to get off the bone or over cooked and dried out. Seems to me a pressure cooker should turn them out tender and moist - the key would be to not over-cook.
Any suggestions on quantity vs. cook time for pressure cooking squirrel?
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Post by gsoflittledove on Dec 6, 2006 14:07:31 GMT 12.75
As general rule 1 min. per pound of foot pressure it takes to pull the hide off them critters. 10 min to 4 hrs ;D
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Post by Paws on Dec 6, 2006 14:23:11 GMT 12.75
A half hour in the pressure cooker or all day in the crock pot. After you kill the pressure let it rest in the cooker for another half hour or so before using it in your recipes. I like the crock pot much better or fried, braised or stewed. If you braise it in the pressure cooker using a very light and very little oil for browning it will retain much more flavor.
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Post by g8rhed on Dec 7, 2006 6:12:24 GMT 12.75
A half hour for say, maybe 5 squirrels? ...now, I'll stoke up the fireplace, open the back window and fill up the bird feeder! ;D
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Post by Toby Benoit on Dec 7, 2006 12:41:54 GMT 12.75
;D ;D ;D
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Post by Paws on Dec 7, 2006 15:06:05 GMT 12.75
Yes and don't forget to put the collars around the bird feeder poles or else the squirrels will know for sure something's up! ;D Half hour (at pressure) should be good considering you will have say probably 10 minutes into them in the browning process. You can use wine rather that water for ssteaming. By the way have them cut into six pieces before cooking. (Four legs and the back halved.)
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Post by Brikatw on Jan 1, 2007 17:45:57 GMT 12.75
SO, If I put my rabbit and squirrels in a pressure pot and presurize it to what? 3000 psi??? and heat it to say, 350 for 30 minutes? Sorry, just the Crewchief coming out in me along with the coonass at the same time. I am really at a loss on how to use a pressure cooker or even braise. I can dunk them in the crock pot though and forget them for a day or so.
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Post by Paws on Jan 2, 2007 2:52:58 GMT 12.75
Pressure cooking is easy, just let the FE do it!
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