Tuesday, 17th August 2021
We all know how much carp love tiger nuts so I thought I'd share a quick tip on how to cook them very effectively using a pressure cooker.
The advantage of this method is primarily because it saves preparation time. For instance, standard advice is to soak for 24 hours and then boil for 40-45 minutes. Using the pressure cooker you soak for only a couple of hours and you boil them for 20 minutes.
First weight out the required amount of dry tiger nuts. - I'm using a kilo today.
Weigh out 150g of granulated sugar and also boil a kettle of water.
Pour on the boiling water and stir well to dissolve the sugar and allow the sweetened, boiling water to soak into the tiger nuts.
Bring the water up to the boil and then put on the lid.
Set the saucepan aside until the water cools, usually in a couple of hours.
Now transfer the water in which the tigers have been soaking to the pressure cooker and bring to the boil.
Next add the tigers nuts and position the lid in place. Set the pressure control to Max.
Turn up the heat and wait until the pressure cooker is up to heat. Different cookers display their status in different ways. In my Prestige a small red button pops up when the desired pressure is reached. Set a timer for 20 minutes. After the 20 minutes have elapsed turn off the heat under the cooker. DO NOT TRY TO RELEASE THE LID! Wait until the pressure has dropped. (The red button will withdraw.)
It is now safe to open the cooker. The nuts should be fully cooked and ready for use. I am not sure if it is coincidence, but by using a pressure cooker to prepare your tigers they seem to develop their characteristic slime, which is how most of you like them!
Cheers for now. We are hoping to get away to the Secret Garden again in September, as trip that was originally planned for March 2020 but has been put off time and time again. Now, with fingers firmly crossed, we are living more in hope than expectation. I'll keep you posted!
Written by Ken Townley
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