I'm really enjoying the new pressure cooker toy. Modernist at home had a pressure cooker Bolognese sauce. It was decent but a work in progress. I think with some tweaking the source could be better. I had never used porcini mushroom powder (just dried porcini turned into dust in a spice grinder) and I definitely liked that. This recipe called for all pork. I think a mixture of pork and veal would be better. Maybe even sneak some pancetta in there. Can't go wrong with pancetta. Definitely a decent sauce in about an hour but I think it will be better next time. I think I want to drop about 15 minutes off the cooking time. Too much of a rush for pictures tonight. I'll get those next time too.
Later this week I'm going to try a rump roast in the pressure cooker. I've never gotten one of the rump roasts from our steers to come out well. The best so far was grinding it into summer sausage. I hope the pressure cooker does the trick to make a decent pot roast although I'm not sure pressure can help these cuts. I'm thawing the shanks too. I'm going to try to make a pho broth with those.
I'm also going to order some supplies from the Modernist Pantry. There's a pizza dough and a cheese melting technique that must be tried. Someone should probably take away my credit card.