The kitchen has been known as the realm of the woman for decades. Men have been known only for grilling capabilities when it comes to preparing food; it really is important that every man know how to grill a steak or a burger to the perfect temperature but that is beside the point. With the advent of technology the barrier to entry of cooking has steadily dropped and there is a much lower chance that even the most unknowing soul can destroy the kitchen.
The Meat and Potatoes
Fuck vegetables. One of the sexiest things a man can do is know how to prepare a basic meat main course. According to widespread idiocy the “modern man” would have no need for cookery or would decide on a wussy option (I swear I want to punch everyone at the Washington Post in the head several times) but as red-pill males we all know that’s a bunch of bullshit. In that case the “modern man” is not a man at all but a whiny little bitch who deserves to have his skull crushed at the first opportunity. Men are men and our eating preferences show it.
We’re talking meat here. Nothing but the delicious and savory parts of the cow. As we have technology we now have quicker ways of preparing main courses. One of those ways is the digital pressure cooker; a digital pressure cooker allows for quicker preparation of food and an infusion of flavor.
How does this apply to you? Let’s dive into the recipe.
The first thing you’ll want to do is get a cut of meat that lends itself well to a pressure cooker. Nobody is going to throw a filet mignon in there; I’m not even going to eat something like that since I like a large steak myself. The cuts I usually go with balance price and quality and I’ve noticed that a two-pound cut of Top Round Roast will be received well (after much experience, of course). I’ve cooked this recipe several times and have perfected it to the point that it should suit a general palate. I only use two spices but they combine perfectly.
This roast serves two to four people based on appetite.
- 2 lb Top Round Roast (any cut can be substituted as long as it is a two-pounder)
- 2 cups of liquid (I use water)
- Granulated garlic
- Granulated onion
- Place the roast into the pressure cooker
- Pour the liquid into the pressure cooker
- Season the garlic and onion into the pressure cooker to taste; I make sure I get a layer of both on top of everything (hint: the secret to a great pressure cooker roast is to season the liquid as well as the meat so your steam is infused with flavor as well)
- Set the cook time for 27 minutes (roughly 13 minutes a pound)
- Start the pressure cooker and you’re done
- The roast will cook
- When the roast is done cooking, release the pressure valve to do a “quick” release lasting between 30 and 45 seconds
The cooker may take up to ten minutes to build pressure so your total time is usually about 37 or 38 minutes.
This is my four-quart pressure cooker: CooksEssentials 4 QT Digital Stainless Steel Pressure Cooker. Non-stick is an amazing thing and it drastically reduces the amount of effort that goes into clean-up.
When you follow the aforementioned instructions you will get a nice medium-rare roast every single time. You may have to play with the distribution of the spices (granulated garlic and onion) in order to match the desired taste. I usually just go by smell; if I smell the concoction before cooking and it puts a smile on my face then I know it’s good to go. Your mileage may vary spice-wise, however.
Every man worth his salt should be able to prepare at least a single meat main course. This entry has provided instructions and advice for preparing a two-pound roast. I usually pair my meat with a whiskey selection but that’s all up to you. As a final thought, knowing how to cook something like this will solidify your skill as a cook even though it’s a basic course. Go forth and cook, gentlemen!