We had ‘stamppot’ last night. Jan decided, as autumn has arrived now, that we were ready for some solid, wholesome food. A ‘stamppot’ is potatoes, minced meat and (in this case) white cabbage all mashed up in one big pan. And if you want to have everything cooked in a short space of time, you use a pressure cooker: the higher the pressure, the faster it cooks. So behold our enhanced pressure cooker. Control the pressure by adjusting the amount of tea in the pot.
Oh, and the ‘stamppot’ tasted real good by the way.
Utterly ingenious.
Franz told me he got your note & cookbook. Is this tea-kettle technique listed in that book? I will warn Franz if so.
Have a good weekend, you both.
It’s not a generally accepted technique, so Franz will be quite safe. And tonight there’s Pot au Feu on the menu. No pressure cooker this time – just slow cooking.