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vanilla custard
root vegetables
pumpkin pie
rule of thumb
Cooking With A Pressure Cooker
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Pressure cooker food hasn’t exactly been considered gourmet fare for the past few years.

Young gourmands have preferred more sophisticated methods of food preparation—but with a new emphasis on down home dishes and economical ways of cooking, food cooked in pressure cookers is gaining a new, enthusiastic following. Everything old is new again!

Grandmothers have long treasured their pressure cookers, but a new generation whose emphasis is on green living is discovering that they can toss cheaper cuts of the organic meat they prefer into the trusty pressure cooker along with the freshest of root vegetables, and the result is a stew or casserole with delicious flavor and pleasing texture.

But stews and casseroles, rice and bean dishes or soups aren’t the only type of pressure cooker food. Vegetable dishes, grains, poultry, even pork chops, benefit from being cooked in a pressure cooker. Moist and tender, they retain every bit of their flavor, and also their nutrients.

But what about desserts, you say? How does apple flan, lemon cheesecake, creamy rice pudding sound? Or maybe pumpkin pie, vanilla custard, or bread pudding? The possibilities are endless.

And pressure cooker food is synonymous with fast food. The general rule of thumb is to allow one third the amount of time in a pressure cooker as compared to regular cooking. Consequently, you’ll save on gas or electricity.

So what’s the down side? There’s an outdated concept that pressure cookers have a tendency to blow up. And yes, the ones that grandma used sometimes did, spewing thick brown gunk all over the ceiling. But manufacturers have been toiling behind the scenes to develop new pressure cookers that have safety features which prevent such accidents.

Grandma’s pressure cooker had a noisy, jiggling valve on the top that made the appliance sound as if it was about to explode. Today’s newer models use a spring type pressure selector and regulator, making them safer.

If you try pressure cooker food and get hooked, as inevitably you will, it’s a good idea to invest in several different sizes. Making large batches of soups and stews to freeze requires a good sized pot, while dessert for two will be easier to concoct in a smaller pressure cooker.

Pressure cooker food is delicious, economical and nutritionally superior to food prepared in the usual manner. Because much less liquid is required, and the nutrients can’t escape in the form of steam, pressure cooker food not only tastes better—it’s better for you. It’s fast, good tasting, and nutritionally sound.

Get one. Try it. You’ll soon be a pressure cooker convert.


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