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Roiling: a New Way to Cook

Pressure Cook Most Any Protein in Minutes

I have spent decades perfecting recipes, paring down prepping methods, re-designing kitchens—all and any actions that can dull drudgery and heighten artistry in the kitchen. Roiling—a one-two cooking punch— will not disappoint! It’s pressure cooker marinating and braising in just minutes cook time.

Simply described, “roiling” is using the pressure cooker to infuse a special marinade into proteins by both sautéing and pressure cooking. The roil comes from the sound of the sauce as it enters the cooker! The entire process takes under 5 minutes!

Welcome to My Roil World

To fashion almost any roil marinade—take a small scoop of most any marinade and combine with a scoop of mayonnaise: this is now the sauté lipid. Just toss with chunks of protein up to 3/4 pounds or 2 cups volume of: tofu, tempeh, meat nuggets, or mushrooms—then toss into the pressure cooker. Sauté a few minutes, then gently pour in the remaining marinade and close the cooker. Bring to pressure for just 2 minutes, then turn off and natural release for 2 minutes. Done! It’s like a long braise done in minutes!

Tempeh, Tofu, Mushrooms, Chicken

Part of the roil technique is using mayonnaise to brown the proteins. More importantly, the fat helps keep the sugars in the marinade from burning. As we use a little sauce and high temperatures to roil, mayonnaise was a key discovery.

RECIPES:

NOTE: You can also use the roil marinade as a delicious dipping sauce!

  • BARBECUE ROIL
  • ORANGE-PEPPERCORN ROIL
  • OYSTER SAUCE ROIL
  • PUTANESCA ROIL
  • BLONDE MEAT ROIL

MEAT-BELIEVE BARBECUE ROIL

Marinade = Just Beer and Bottled BBQ Sauce + 10 Minutes

Barbecue without a grill or smoker you say? Yep. Not like the 24 hour slow cooker style, but great as a kitchen speed dish.

Choose other proteins: Slice or prepare uniform pieces for even cooking

  • I used tempeh here, but also consider most any protein
    • firm style tofu is better; press excess liquid before cutting into riblets
    • for a meatier texture freeze tofu, thaw, and press out excess liquid
    • mushrooms—fresh or dried [if dried, rehydrate for 20 minutes in warm water]
  • chicken, pork, or beef—boneless and skinless, cut into thin strips, or 1 inch nuggets
  • ground meat will produce a Sloppy Joe style

SERVES 2

INGREDIENTS: You can skip the addition of onions and peppers if you want a speed batch of deliciousness.

You can double this recipe, but brown the protein in two or more batches before roiling

  • tempeh – 8 oz, cut into 1/4 inch thick riblets
  • barbecue sauce – 1/2 cup, [bottled works fine]
  • beer – 1/2 cup
  • mayonnaise – 1 TBS
  • onion – 1/2 cup, thinly sliced
  • peppers – 1/2 cup, thinly sliced

INSTRUCTIONS: Note: don’t crowd the sauté step, do in multiple batches for up to a pound of protein

  1. Mix the beer and barbecue sauce thoroughly,
  2. Separately combine 1 TBS mayo with 1 TBS marinade
  3. Melt the mayo-marinade in the cooker and brown the protein a few minutes
  4. Turn the protein over and add onions and peppers, cook for a couple minutes
  5. Carefully pour the remaining marinade into pressure cooker
  6. Pressure cook for 2 minutes, and natural release for 2 minutes
  7. After opening, decide if there is enough sauce; add additional barbecue sauce [but not beer]
  8. If sauce is too thin, remove protein and continue to simmer to thicken

Serve on burger buns or I like on sourdough toast with Irish butter [below]

L: tempeh flipped over and veggies added R: lid removed to reveal barbecue riblets ready to eat

BBQ Roiled Tempeh on Sourdough Toast with Irish Butter

Note: I developed roil marinades using a stove-top pressure cooker. The marinade is set for a total of 1 cup. I just purchased an electric pressure cooker and it calls for a minimum of 1 1/2 cups liquid, so thin your marinades accordingly. I will continue to update this site with any needed changes. Also, the times are longer with the electric cooker, but still go by the 2 minute pressure cook—2 minute natural release method

B.H.

ROIL MARINADE DISHES OVERVIEW– Following are the marinade components for about a 1/2 to 3/4pound of protein. You can double the ingredients and the roil marinade, and build out the dish with other veggies after roiling. Remove the protein and keep warm and then continue with any amendments you like to build out the dish by adding in cooked pasta, etc.

Serves 1 to 3

Orange-Peppercorn Roil Marinade: A Citrus-Umami Delight. Mmmm—bitter + orange

  • orange zest – 1-1/2 TBS (or tangerine)
  • orange juice – fresh, 3/4 cup
  • soy sauce – 2 TBS
  • dry sherry – 1 TBS
  • maple syrup – 1 tsp
  • peppercorns – 1/2 tsp. crushed
  • corn starch – 1 1/2 tsp
  • mayonnaise – 1 TBS

Combine all but the mayo. Then combine 1 TBS marinade with the mayo and use to brown the protein. Add in the remaining marinade and pressure cook for 2 minutes, then naturally release for 2 minutes.

Oyster Sauce Roil Marinade – Create a sauce within a sauce that drips with umami

  • water – 6 TBS
  • oyster sauce – 4 TBS
  • soy sauce – 2 TBS
  • cornstarch – 1 1/2 tsp
  • mayonnaise – 1 TBS

Combine all but the mayo. Then combine 1 TBS marinade with mayo and use to brown the protein. Add in the remaining marinade and pressure cook for 2 minutes, then naturally release for 2 minutes.

Puttanesca Roil Marinade

  • marinara sauce – 3/4 cup, [prepared]
  • red wine – 1/4 cup
  • anchovy paste – 1 tsp
  • garlic powder – 1/2 tsp [or 2 tsp chopped fresh]
  • olives – 1/2 cup, sliced
  • capers – 1 TBS, drained
  • mayonnaise – 1 TBS

Combine marinara, wine, anchovy paste and garlic powder. Combine 1 TBS marinade with mayo and use to brown the protein. Add in the remaining marinade along with the other ingredients then pressure cook for 2 minutes, then naturally release for 2 minutes. Toss with cooked pasta.

Blonde Meat Roil Marinade This is a great base to season protein into a ready-to-reheat “chickeny” base. I also love to go to the dark side with asafetida a great “stinky” spice!

  • soy sauce – 3 TBS
  • rice vinegar – 3 TBS 
  • mirin – 3 TBS [Japanese sweet wine] @ international markets
  • pepper – 1/4 tsp
  • garlic powder – 1 tsp, [or 1/2 tsp hing (aka “asafetida”)]
  • sage, powder – 1 tsp
  • cornstarch – 1 1/2 tsp
  • mayonnaise – 1 TBS
Blonde Protein [Chicken Nuggets] with Planned-Over Sweet Potatoes

Combine all but the mayo. Then combine 1 TBS marinade with mayo and use to brown the protein. Add in the remaining marinade along with a handful of cooked sweet potato chunks and pressure cook for 2 minutes, then naturally release for 2 minutes.

© 2025 Meat-Believe and recipes B. Hettig

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