Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker

Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker

Lorna J. Sass

Language: English

Pages: 368

ISBN: 0060505346

Format: PDF / Kindle (mobi) / ePub

Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time.

In Pressure Perfect, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?

Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée.

To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.

This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.

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Sell two or three different designs in various sizes. It's nice to have such a wide range of choices, but it can be a bit confusing. Here are some guidelines to help you select a new cooker. Contact the manufacturers or distributors listed on page 3 1 9 to obtain design details and to locate retail outlets. Lid Contrary to what they say about books, you should judge a pres­ sure cooker by its cover. The lid reveals how the cooker functions and what safety features are built into the design.

Thicken further as it stands.) Stir in salt to taste. (The soup may need as much as 2 teaspoons.) Set the soup over very low heat. Chop the meat from the ham hock (there won't be much) and finely dice, discarding any fat and gristle. Stir the ham into the soup. Prepare the Avocado Salsa: In a bowl, gently toss the avo­ cado, tomatoes, onion, cilantro, and jalapeiio. Season to taste with lime juice and salt. Just before serving, stir enough lime juice into the soup to enhance and sharpen the.

4 pounds beef short ribs or flanken 25 OR 4 beef shanks, 25 about 1 inch thick *For cuts thicker than 1112 inches, cook an extra 5 minutes for each 1f2-inch additional thickness. 3 to 4 pounds beef (select a cut from the chart above) 1 cup water (some cookers need more; see Pressure Points) 3 tablespoons Dijon mustard, preferably whole-grain, plus more if needed 2 large onions, peeled and cut into thick slices 1 cup diced carrots 2 large bay leaves 1 bottle (12 ounces) beer Salt and.

Minutes. Remove the lid, tilting it away from you to allow steam to escape. Lift the casserole out of the cooker with the aid of the foil strip and serve immediately, or leave in the hot cooker, covered, until needed. PRESSURE POINT • If using a 4-quart cooker, you do not have sufficient room to make Casserole White Rice. Casserole White Rice Cooking Chart Cups Cups Teaspoons Yield Rice Water Salt In Cups 1 11f2 1f2 3 11f2 21/4 3{4 4 to 41/2 2 3 1 51f2 to 6 casserole.

In twenty min­ utes. To many cooks of my acquaintance, the pressure cooker has become as useful a tool as the desktop PC, so I've taken the lib­ erty of using these initials to refer to my favorite appliance. H OW TH E PC WORKS Once you've locked the lid in place and set the cooker over high heat, the liquid inside comes to a boil and produces steam. Because the lid has an airtight seal, the steam gets trapped inside the pot and forces the internal pressure to build up to 1 5 pounds per square.

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