|
Liquids
|
Soup stock, tomatoes, juice, etc., this should be considered as a substitute for an equal amount of water, but
oils are not part of the liquids. Add milk after venting because it has a tendency to boil over and scorch. Learn More |
|
Soups
|
Your pressure cooker will cook soups in a matter of minutes instead of hours. DO NOT FILL pan more then 3/4 full
of liquid. Cook the soup stock from bones and meat first; reduce pressure; then add other ingredients. Add the
ingredients, as desired and finish cooking. After soup is cooked liquids may be skimmed off or add more water may
be added, and thickeners especially if soup stock is very rich.
Your pressure
cooker will cook soups in a matter of
minutes instead of hours. DO NOT FILL
pan more then 3/4 full of liquid. Cook
the soup stock from bones and meat first;
reduce pressure; then add other ingredients.
Add the ingredients, as desired and
finish cooking. After soup is cooked
liquids may be skimmed off or add more
water may be added, and thinkeners especially
if soup stock is very rich.
|
|
Bean And Lentils
|
A boon for beans, peas and lentils, the pressure cooker quickly soaks them in a mere two minutes. After rinsing
and an additional 10 to 20 minutes of high pressure cooking these nutrition packed nuggets are ready to serve or
use in chili, stews or soups. |
|
Vegetables And Fruits
|
Vegetables are the ultimate pressure cooker companion. Colors remain brilliant, nutrients are retained and flavors
become more intense. Slice, shred or quarter in uniform pieces for optimal results. Delicious, homemade fruit sauces,
jams and chutneys are also a snap to concoct.
FROZEN VEGETABLES: Frozen
vegetables should not be thawed before
pressure cooking. The only exception
to this rule is corn on the cob which
must be completely defrosted. Bread
the block of frozen vegetables apart
into smaller pieces to assure uniform
cooking this is easily done with the
hands except for spinach which must
be cut into about 1" pieces. One-half
water is sufficient for cooking any
quantity of frozen vegetable because
the cooking time is so very short. Time
for cooking carefully so that vegetables
will not be overcooked and reduce pressure
instantly.
|
|
Rice Really Fast
|
Pressure cook rice to fluffy perfection in half the conventional time. Always use a heat diffuser on the burner
to prevent scorching. For each cup of rice (includes long grain white and brown, arborio, basmati and wild rice),
use 2 1/4 cups water, broth or other liquid. Do not fill the cooker more than half way. Cooking times will vary
with the type of rice. Enhance the flavor of rice by adding one of the following to the pot prior to cooking: 1
clove crushed garlic, 1 bay leaf, 1/2 to 1 tsp. dried basil, oregano or thyme or a dash of cayenne pepper. |
|
Use
Molds In Dessert Preparation
|
Preparation
of steamed puddings and custards requires
the use of molds. The individual custard
cups are standard size. For large puddings
and bread recipes, a one-quart mold
or bowl may be used. Suitable bowls
may purchased from pressure cooker dealer.
Aluminum foil makes an excellent cover
for any mold. Copper-tone molds can
be used in the pressure cooker. Just
place the mold of food on the rack in
the pressure cooker over 1 cup water,
set the control of 15 pounds and when
it jiggles, remove from heat and let
pressure drop normally.
|
|
Cooking Oil
|
Oil tends to keep foods that foam at safe level during cooking such as dried vegetables or beans that tends foam,
forth and sputter. By adding oil it keeps foam as safe and desirable level. When cooking dried vegetables do not
fill cooker over one-half full!!! |
|
Frozen Vegetables
|
Frozen vegetables should not be thawed before pressure cooking. The only exception to this rule is corn on the
cob which must be completely defrosted. Bread the block of frozen vegetables apart into smaller pieces to assure
uniform cooking this is easily done with the hands except for spinach which must be cut into about 1" pieces.
One-half water is sufficient for cooking any quantity of frozen vegetable because the cooking time is so very short.
Time for cooking carefully so that vegetables will not be overcooked and reduce pressure instantly. |
|
Fruits
|
Fresh fruits cook very quickly. Apricots, cherries, peaches, and plums are brought to pressure to 0 pressure, then
reduce pressure normally. Pears are cooked 2 minutes, then reduce normally. Pineapple takes 6 minutes then reduce
normally. Sugar to taste should be added to the fruit AFTER it is cooked--about 1 cup per quart of cherries or
plums; 1/2 cup per 2 lbs of apricot, peaches or pears.
FRUITS: Fresh fruits
cook very quickly. Apricots, cherries,
peaches, and plums are brought to pressure
to 0 pressure, then reduce pressure
normally. Pears are cooked 2 minutes,
then reduce normally. Pineapple takes
6 minutes then reduce normally. Sugar
to taste should be added to the fruit
AFTER it is cooked--about 1 cup per
quart of cherries or plums; 1/2 cup
per 2 lbs of apricot, peaches or pears.
|
|
