Pressure Cooker Perfection

Pressure Cooker Perfection

Language: English

Pages: 168

ISBN: 1936493411

Format: PDF / Kindle (mobi) / ePub


100 foolproof pressure-cooker recipes that will change the way you cook.

In Pressure Cooker Perfection, the first volume in our new test kitchen handbook series, the editors at America's Test Kitchen demystify an appliance that to many home cooks remains intimidating -- but shouldn't. Modern pressure cookers are safer, quieter, more reliable, and more user-friendly than old-fashioned jiggle-top models. And they can prepare a wide range of foods -- everything from barbecue to risotto -- in record time.

Cooking under pressure results in better-tasting dishes because every drop of flavor is trapped in the sealed pot. This fact, combined with the shorter cooking time, means that your dishes will be supercharged with flavor. And cooking under pressure is versatile. While they're ideal for roasts and stews, pressure cookers can also turn out perfectly tender beans, grains, and legumes in short order.

If ever there was a cooking method that could benefit from the obsessive trial and error that our test kitchen is known for, this is it. When cooking time is compressed, every minute matters, and when flavors are amplified, even a small change becomes significant. We ran hundreds of tests in fifteen pressure cookers to find out what works and what doesn't, and we deliver the foolproof, guaranteed-successful recipes in Pressure Cooker Perfection. With this foolproof guide to cooking under pressure, every home cook will be guaranteed success.

The Regional Italian Kitchen

Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked

The Learning Annex Presents the Pleasure of Wine

The Slow Food Story: Politics and Pleasure

Eat Naked: Unprocessed, Unpolluted, and Undressed Eating for a Healthier, Sexier You

 

 

 

 

 

 

 

 

 

 

Flavor and ultratender meat of a traditional slow-simmered Italian ragu in just 20 minutes. Once cooked, our boneless country-style pork ribs needed just a nudge with the end of a spoon to break into shreds. Cooking some aromatics, red wine, and tomato paste in the pot before adding the meat gave our sauce depth and an acidic element, while a can of crushed tomatoes gave it the right chunky ragu-like consistency. Because the meat releases a fair amount of liquid, we simmered the sauce for five.

Mushroom caps, gills removed, caps halved and sliced thin � cup heavy cream 1 ounce Parmesan cheese, grated (½ cup) 2 tablespoons minced fresh parsley 1. BUILD FLAVOR: Heat oil in pressure-cooker pot over medium heat until shimmering. Add onion and � teaspoon salt and cook until softened, about 5 minutes. Stir in flour, garlic, and thyme and cook until fragrant, about 30 seconds. Whisk in broth and sherry, scraping up any browned bits. Stir in mushrooms. 2. HIGH PRESSURE FOR 25 MINUTES:.

Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure. 4. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you. 5. BEFORE SERVING: Transfer chicken to serving dish and remove skin. Tent chicken loosely with aluminum foil and let rest while.

Browned bits, and cook until slightly reduced, about 1 minute. Stir in broth. Place chicken, breast side up, in pot with any accumulated juices. 3. HIGH PRESSURE FOR 25 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure. 4. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove.

Teaspoons pepper, and cayenne, then rub mixture evenly over ribs. 2. Heat oil in pressure–cooker pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ketchup, water, molasses, vinegar, and mustard. Measure out and reserve 1 cup sauce. Arrange ribs upright in pot with meaty sides facing outward, then pour reserved sauce over ribs. 3. HIGH PRESSURE FOR 30 MINUTES: Lock pressure–cooker lid in.

Download sample

Download