Kitchen Kettle Recipes

The Presto Kitchen Kettle is a great appliance for every kitchen. It has many uses from deep frying to steaming vegetables. The Kitchen Kettle is dishwasher safe so clean up is a breeze. Before you use the Kitchen Kettle for the first time you need to “season” it. You do that by lightly rubbing the cooking surface with cooking oil. Remove excess oil with a paper towel. Its best to use wooden, or rubber utensils to stir or turn your food to prevent scratching the cooking surface. The cooking surface is non-stick.

Make sure you sit the Kitchen Kettle on a dry level heat resistant surface when cooking. Also make sure the heat control does not dangle off the counter or table. When plugging in your heat control make sure you use 120v AC polarized outlet. Now your are ready to cook.

The Kitchen Kettle is great to use to simmer soups, stews, or casseroles. The heat control will maintain the temperature. Below is a great recipe for simple chicken soup stock, and beef stew.

Chicken Soup Stock

2 pounds of chicken                              
2 ribs celery, chopped
2 quarts of water                                 
2 carrots, diced
1 teaspoon salt                                     
1 onion, chopped

Cut chicken into serving pieces. Place all ingredients into multi-cooker. Set heat control at 250 degrees and bring to a boil. Reduce heat to 212 degrees. Cover and simmer 2 to 3 hours. Strain stock.

Traditional Beef Stew

1 tablespoon cooking oil                                
½ tablespoon pepper
2 pounds beef stew meat cut into                
1 small onion, diced, 1 inch cubes
3 carrots, cut into 1 inch pieces
1 quart water                                               
1 cup sliced mushrooms
½ tablespoon salt                                         
1 cup of peas
½ tablespoon pepper                                    
1 cup celery, ½ inch pieces

Preheat multi-cooker to 375 degrees. Add oil and brown meat. Reduce heat to 212 degrees. Add water, salt, and pepper. Cover and simmer 1 to 2 hours. Add remaining ingredients. Cover and simmer 30 minutes or until vegetables are tender. If desired, thicken with a paste made of cornstarch and water. Makes 6-8 servings.

Another use for the Presto Kitchen Kettle Multi-Cooker Steamer is boiling fresh or frozen vegetables. All you need to do is place 1 to 2 cups of salted water into the cooker. Set your heat control to 250 degrees and bring to a boil. Add  prepared vegetables. Cover and return to a boil. Cook vegetables until tender. Be careful not to over cook. When boiling strong flavored vegetables make sure to almost cover with water.

The Kitchen Kettle multi-cooker is great for blanching vegetables before freezing. Do not forget to wash your vegetables before cutting into uniform pieces. Place 4 quarts of water into the cooker. Set heat control to 250 degrees and bring to a rolling boil. Place your vegetables into the basket and lower into boiling water. Cover and boil for time specified in your manual. After heating, use a potholder to carefully grab basket handle. Plunge vegetables into cold water to cook quickly and thoroughly. When cooled remove from water and drain. Now you can freeze your vegetables.

The kitchen Kettle is so versatile you will use it every day. Its easy to clean with a non-stick surface inside and out and don’t forget its dishwasher safe. It will make a great gift for the cook in your family. You can find this presto appliance online at Pressure Cooker Outlet (pressurecooker-outlet.com) for a great price.

How to Make Sauerkraut from Scratch

Since summer will be here very soon, I want to share a recipe with you that my grandmother has used every single summer that I can remember:

Sauerkraut in a Crock

Ingredients: for 1 gallon of Sauerkraut

5 pounds to every 3 tablespoons sea salt (Granny using a sack of eight cabbage heads) 1 cup of white vinegar

• You will need a cellar, basement or a cool dry place to store
• Ohio Stoneware Crock
• Grater or food chopper
• A plate that fits down inside a crock. You do not want any air or open space to get to your kraut this will ruin the taste a little .Also fill a bag full of water, large enough to cover the crock well to give it more of an air tight seal. (remember to let the air out of bag before placing it on top of  the crock).

Getting Started:

• Shred or chop your cabbage the way you like it. Sprinkle salt as you go along. This will create a liquid brine. Now your cabbage will  start to ferment and sour without rotting.
• Next Mix all of your ingredients together and pack your cabbage in your Ohio Stoneware crock. Make sure you pack a little bit at a time, using a spoon to push down hard several times, this will help force the water out of the cabbage. Keep punching your kraut down until you have enough liquid or brine that rises above the cover. If the brine does not rise above cover by the next day ,you can always add enough salt to bring the brine liquid level above the plate. Add you a teaspoon of salt to a cup of water and stir.
• Cover your Sauerkraut with a plate, and fill a bag up with water, let all the air out and tie,( large enough bag to cover the crock, )use this as your weight. The last thing you will need to do is take a couple of towels and cover to keep the dust off of your crock and store in a cool dry place for 2 weeks.

If you want to try this recipe for pickling cabbage (aka making sauerkraut) and are in need of an Ohio Stoneware crock don’t wait until the summer season is already here, because they might sell out of them, I found that out the hard way a few years back. I have found the Ohio Stoneware Crocks are 100% made in the USA and there are so many sizes to choose from that will suit you the best.