Not a single comment? I don't think you need to cover the meat with water. There are even videos where no water was used at all, as the meat releases it. Also, with meat covered with water, it's probably not pressure cooked in a way out would be when covered in pressured steam. Thanks for the video, it is helpful.
Thank you for watching and commenting. You're 100% correct. Very little water is required for true pressure cooking. However, not related to the video... I usually buy grass fed, grass finished meats. While pseudo pressure cooking, I'm also making a meat/bone broth same time. I consume the broth when finishing fasts or on cold ish winter days - yum!
Sorry, I do not. Probably because I use it in other dishes. For example, for breakfast I may have beef/lamb with eggs. I pressure cook in bulk and then use it elsewhere.
why did'nt you brown it off in a pan first???....also i dont think much water if any is needed??, unless you required some Stock, for gravy etc, either way i would use stock from the veg if required.......i will try one without any water....straight from the pan into the pressure cooker and let you know....great attempt but i feel you have merely 'Boiled the shoulder?...as you would a ham joint?..
Please try and tell us how did you go. I found that it gets burnt without much liquid. On top of that is describe it as pressurised stew where I'll get soup like infused meal... Not right, not wrong, just one of the dishes I make in it🤪
Thank you so much! I’ve just followed this tutorial for a large leg of lamb and now I have a load of broth as well, fantastic.
You're most welcome. Thank you for watching🙏. I love the community. Bon appetit!
Not a single comment? I don't think you need to cover the meat with water. There are even videos where no water was used at all, as the meat releases it. Also, with meat covered with water, it's probably not pressure cooked in a way out would be when covered in pressured steam. Thanks for the video, it is helpful.
Thank you for watching and commenting. You're 100% correct. Very little water is required for true pressure cooking. However, not related to the video... I usually buy grass fed, grass finished meats. While pseudo pressure cooking, I'm also making a meat/bone broth same time. I consume the broth when finishing fasts or on cold ish winter days - yum!
Just made this, made pulled Lamb sliders! Kids think I'm masterchef! Haha. Thankyou
Can I freeze the stock and reuse it next time?
@@deborahlacey4397 I do 🙂. Not true statement, but I call it broth. I dilute it a bit and drink after prolong fasting days. 👍
@@GregYurchenko how come you didn’t sear the lamb before adding the vegetables?
WELL DONE
Thank you! 🙏
Do you have videos or recipes for how you used the lamb once it was cooked?
Sorry, I do not. Probably because I use it in other dishes. For example, for breakfast I may have beef/lamb with eggs. I pressure cook in bulk and then use it elsewhere.
Спасибо большое 👍
Спасибо за просмотр и комментарий 🙏
why did'nt you brown it off in a pan first???....also i dont think much water if any is needed??, unless you required some Stock, for gravy etc, either way i would use stock from the veg if required.......i will try one without any water....straight from the pan into the pressure cooker and let you know....great attempt but i feel you have merely 'Boiled the shoulder?...as you would a ham joint?..
Please try and tell us how did you go. I found that it gets burnt without much liquid. On top of that is describe it as pressurised stew where I'll get soup like infused meal... Not right, not wrong, just one of the dishes I make in it🤪
Mine turned out boiled but like over done
I just know it’s pink
Taste any good though?
@ I was talking about your tip
@@CardboardBoxed tender red meat in any colour is fine. It's not chicken. I'd be worried if that works be chicken.
I just followed this and the meat is so cooked it’s nearly disintegrated and has no flavour. The flavour is all in the liquid and the celery 😕
Sorry, the guide us for base dish. Feel free to add your favourite herbs and spices. Everyone has different taste buds.
Did we have to watch all the pressure release? How tedious and boring
Thank you for the valuable feedback!!!