On Aug. 27, 1857, Louis Pasteur released a paper that would revolutionize food technology.
We associate this great scientist with the process of subjecting food to high temperatures to kill microorganisms that cause spoilage. His 1857 paper was about how microorganisms cause fermentation. He followed with a series of papers explaining how the process of fermentation works in creating bread, wine, vinegar and cheese.
Pasteur's work enabled manufacturers to accelerate food production. Pasteur also studied the processing of sugar beets and guided that industry into more efficient practices.
Before the advent of modern food processing, people were sometimes reluctant to drink cow's milk because of the possibly of contamination by deadly bacteria. To remedy the problem, Pasteur turned to the work of another French researcher, Nicolas Appert. In 1795, Appert was awarded a prize for the development of canning. Appert preserved food by cooking it in a pressure cooker and sealing it in sterile containers. Pasteur applied the method to milk, developing the process we now call pasteurization.
As a salute to Pasteur, today's recipe is a classic French stew prepared in a pressure cooker. Although home pressure cookers are still used for canning and sterilizing, the primary reason most cooks turn to a pressure cooker today is to save time. This Burgundy Beef Stew cooks in a pressure cooker in about a third to a fourth of the time required in a conventional pot.
Pressure-Cooker Burgundy Beef Stew
8 servings
1 pound pearl onions or small boiling onions
2 pounds top round steak or flank steak
1 pound sliced mushrooms
2 cups burgundy red wine
2 tablespoons brandy
2 tablespoons low-sodium soy sauce
1 bay leaf
1 tablespoon honey
3/4 teaspoons black pepper
1 tablespoon tomato paste, or more
1 tablespoon extra-virgin olive oil
2 tablespoons fresh parsley, minced
Trim the top and bottom off each onion. Drop the onions into a pot of boiling water and cook for 1 minute. Remove the pot from the heat, drain the onions and rinse under cold water. Gently peel each onion.
Trim the beef of any visible fat and cut into 1-inch cubes. In a pressure cooker, combine the beef, onions, mushrooms, wine, brandy, soy sauce, bay leaf, honey and pepper. Do not fill more than two-thirds full. After checking the valve and gasket, lock the lid in place. Place over medium to high heat. When the cooker has reached the second ring or the rocking valve begins to move, reduce the heat to low and cook 25 minutes.
Immediately remove pressure cooker from heat and let stand until the lid releases, approximately 15 minutes. Stir in the tomato paste and olive oil. Sprinkle with parsley. Serve over rice or noodles.
Note: If you do not have a pressure cooker, place ingredients except for tomato paste, olive oil and parsley in a large pot. Add 1 cup of water and cook 1 hour, covered, at medium-low temperature, stirring occasionally. Remove cover and stir in the oil, tomato paste and parsley. Cook 20 to 30 minutes longer, or until the meat is tender.
Arlyn Hackett is a cookbook author and food historian. He welcomes e-mail at chefarlyn@cox.net.
