Americans love nothing more than combining cooking with time-saving
devices, and of course the pressure cooker
is the ideal, lean, mean, fast-food, cooking
machine. Good cooking is based on some very
simple techniques which can easily be learned at home. Don't get
excited, this is nothing fancy, just the
sort of stuff that our moms and grandmas
seemed to know by heart. This section will
give you some basic cooking information to help you
serve up better tasting food, and use your pressure
cooker to maximum efficiency.
One of the toughest things about learning to be a good cook is to
decipher unfamiliar cooking terms and techniques. You may
know how to make your
mother's favorite casserole, but when it comes to terms fancy chef terms like"chiffonade" , or "julienne"
you think you're in over your head. Don't worry, your
mom probably didn't know those words either, she just
chopped up veggies for
"match-sticks" to make her famous
casserole. We can cut out a lot of prep time, and our workload, by using a few shortcuts like using pre-cut vegetables or a good
processor to do all that slicing and grating. The results may not be as picture perfect as a fancy chef would like, but most of us will appreciate the time savings.
Recipes are just road maps to
show us how someone else got there, but one of the joys of cooking is to find
your own path, and getting
there will be fun. Sometimes we look at a recipe with a long list of ingredients
and think that makes it complicated. In
many recipes its not that the cooking is
complicated, but that the preparation of
all those ingredients takes time. Most dishes can be assembled, or started, or even
partially cooked in advance.