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How to cook under pressure, but without stress!

What takes one-third the normal cooking time, cooks in quantity, melds food flavors, tenderizes meats and preserves vitamin/mineral contents? Pressure cooking does! Today's modern pressure cookers are safe and easy to use and most come in stainless steel to prevent any interaction between the food being cooked and the metal of the cooking container.

Here are just a few sample foods to try in the "new" pressure cookers (be sure to follow the manufacturer's directions for operation of your pressure cooker):

Brown Rice

Saute 1-1/2 cups brown rice in 1 tablespoon oil for 1 minute. Stir in 2- 1/2 cups boiling water. Season with minced garlic, a bay leaf, and 1/2 teaspoon dried thyme. Cook under high pressure for 15 minutes. Allow the pressure to drop on its own before removing the lid. Makes 7 one-half cup servings.

Dried Bean Curry

Sizzle 1 teaspoon whole cumin seeds in 1 tablespoon oil for 5 seconds. Stir in 1/2 teaspoon ground coriander and cardamom, 2 teaspoons ground ginger, a dash of cayenne pepper and 1 cinnamon stick. Add 1/2 cup diced red bell peppers, 1-1/2 cups dried beans of your choice, and 1 quart of water. Cook under high pressure for 35-40 minutes. Quick release the pressure, add any additional seasonings, and serve over rice. Makes 4 servings.

Chicken Stock (or any kind of meat stock)

To make 2-1/2 quarts of chicken stock, bring 3 quarts of water to a boil in a 6-quart or larger pressure cooker. While the water is heating, add 3 pounds whole or cut-up chicken without the skin, 2 chopped carrots, 2 chopped celery stalks, and 1 chopped onion, as well as any other of your favorite stock seasonings.

Bring the pressure up over high heat and cook for 30 minutes. Release the pressure, cool slightly, strain, chill overnight and remove the layer of fat on the top. Add additional seasonings and refrigerate, freeze, or use. You will find that the pressure cooker does a wonderful job of producing a full-bodied stock in a short time. Makes 10 one-cup servings.

Lamb Stew (any meat)

Brown 2 sliced onions and 1 teaspoon minced garlic in 1 tablespoon olive oil. Add 2 pounds trimmed lamb (or any meat of your choice) chunks. Add 2 pounds diced potatoes, 1-1/2 diced turnips, 4 chopped carrots, 1 pint whole or chopped tomatoes with juice, 2 teaspoons paprika, 1-1/2 teaspoons dried thyme, 2 bay leaves, and any other seasonings you and your family enjoy in a stew. Cook under high pressure for 12 minutes. Makes 6 servings.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:pressure cookers
Author:Hunter, Julie
Publication:Countryside & Small Stock Journal
Date:Mar 1, 1993
Previous Article:Living in black bear country.
Next Article:Cooking with cast iron.

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