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Pressure Cooking Information and Tips
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Part 1: Selection and Accessories
Remember Mom's savory pot roast or stew that tasted like an all-day job in the kitchen? Chances are she used a pressure cooker to cook that meal in a matter of minutes instead of carefully tending it all day. Dig that pressure cooker out of the closet. I have some recipes to share to show you it's not just for pot roast.
Pressure cooker history
The term pressure cooker first appeared in print in 1915. The first commercial pressure cooker debuted in the United States at the New York World's Fair in 1939, made by National Presto Industries. It's defined as a saucepan with a locking lid that creates within intense steam heat to cook foods in a shorter period of time than a conventional saucepan. This process not only tenderizes tough foods, but also keeps flavor and nutrients within, producing a tastier, healthier meal. Today's pressure cookers are hi-tech wonders, with some even designed specifically for microwave use. Pressure canners are also very popular.
Pressure cooker accessories and storage
One of the most important accessories you will need is a timer. A couple of extra minutes of cooking probably won't harm a pot roast, but it could ruin a more delicate dish or any accompanying veggies. A rack or trivot is a common requirement and often comes with the cooker. A steamer basket to keep foods above the liquid is also desirable for cooking some vegetables. For cooking desserts, you will need a 5-cup heatproof soufflé dish (that fits in side your pressure cooker); 1/2-cup heatproof ramekins for puddings, custards and timbales; and a 7- or 8-inch springform pan (to fit in your cooker) for cheesecakes. You should also have a heat-diffuser, which prevents direct contact between the heat source and the bottom of the cooker. It will be needed when preparing rice, pasta or bean dishes to prevent sticking and scorching.
When storing your pressure cooker, be sure to store it with the lid completely detached and to the side of the pot. If you store it closed, you will trap smells and odors inside the pot to greet you on your next usage. Thoroughly wash the rubber seal and rub it with mineral oil after each use to preserve it. The rubber seal should last through about 150 meals. Store the valve and rubber seal (if not attached) inside the cooker.
Part 2: Getting the most out of your cooker
Using your pressure cooker
Pressure cookers adapt best to recipes that normally use a moist cooking method such as soups, stews, tough cuts of meats, artichokes, steamed puddings, etc. Add vegetables at the very end to avoid a mushy result. Generally, cooks in high altitudes over 3,500 feet should increase cooking times by about ten percent. Liquid is an important part of pressure-cooking. The amount of liquid necessary will vary depending on the manufacturer. Some will require as little as one-half cup of liquid and others up to two cups.
Pressure cooker tips and hints
Pressure-cooking is really fairly simple, but here are a few important tips to remember:
1. Most importantly, be familiar with the owner's manual for your particular cooker. Read it thoroughly and follow all manufacturer's recommendations.
2. You can use more liquid than recommended, but never use less.
3. Read and understand the recipe before you begin.
4. Be sure the lid is properly closed and locked into position before developing pressure.
5. Use that timer! Timing as important as developing pressure.
6. Once you have reduced pressure according to directions, shake the pot before opening the seal to readjust the inner temperature.
7. Cut same foods into pieces of uniform size to promote even cooking. When mixing foods, cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces.
8. If your recipe calls for browning or searing as a preliminary step, be sure to scrape up the brown bits clinging to the bottom so they are loose when you add the liquid. This will discourage scorching.
9. Since flavors are more concentrated with this cooking method, you may want to reduce herbs and seasonings when converting conventional recipes. Choose fresh herbs over dried herbs.
10. If you end up with too much liquid, simply cook in the uncovered pot until the liquids are reduced to your satisfaction.
11. If you desire the flavors of foods to mix, let them come into contact with the liquid which transmits flavors. If you do not wish flavors to mix, place individual foods on a rack above the liquid. Steam does not transmit or mix flavors.
12. When cooking dried beans, cereal grains, lentils, split peas, rice or other foods that absorb liquid and expand, do not fill the cooker more than half full to avoid the potential of clogging the vent during the cooking process. The normal fill line is two-thirds.
13. In general, bring the recipe to the boil before closing the lid to facilitate quicker pressurization and reduce the chances of burning the food.
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