Creative
Pressure Cooking
with
Chef Stephanie Petersen
What
is your motivation?
At one
time in my life it was a simple matter to find a recipe and prepare a
meal. I had a lot of time. That may not be as true at this time in my
life. Family meals need to be balanced with nutrition and health
concerns, as well as convenience. Speed is pivotal. Enters...the
Pressure cooker.
My
mother used a pressure cooker often...
She'd
shoo us out of the kitchen and warn us that the pressure cooker could
explode and to stay away from the stove. I was always impressed with
her bravery! I know now that it was just her excuse for some silence
in the kitchen. Do with that information what you may. It may be just
the ammo you need as a mom. However, I am here to assure that not
only is pressure cooking more safe than ever before, it is also
hasn't changed much as far as healthy, tasty and quick! It is
outstanding for beans, grains, tender meat dishes, potatoes, and
desserts.
What
Does A Pressure Cooker Save?
Time:
3-10 times faster than ordinary cooking methods.
Money:
Fast cooking=lower fuel bills. Budget cuts of meat can easily be
turned into tender meals.
Nutrients:
Almost airless environment with a small amount of liquid means
nutrients aren't boiled away
Work:
simple entree or gourmet meals in minutes
Energy:
Eco-friendly reduces cooking time and conserves energy
How
Does It Work?
Www.gopresto.com “When
water (or any liquid) boils, it produces steam. A tightly-sealed
pressure cooker traps this steam, which then builds pressure inside
the cooker. Under pressure, cooking temperatures can be raised
significantly higher than possible under normal conditions. The
super-heated steam created by these higher temperatures cooks foods
quickly, evenly, deliciously. It's that simple!:
Getting
To Know Your Pressure Cooker
The following section is directly from the Presto Website:
"Since
all pressure cookers work on this same simple principle, there are
few fundamental differences among them. The following diagram
illustrates the basic features of most newer pressure cookers. Of
course, you'll also want to study your own model and get acquainted
with exactly how it works.
PRESSURE
REGULATOR
Controls and maintains pressure inside the cooker
and indicates when the ideal cooking pressure - usually 15 pounds -
is reached.
VENT
PIPE
The pressure regulator fits on the vent pipe and allows
excess pressure to be released.
AIR
VENT/COVER LOCK
Automatically exhausts air and serves as a
visual indicator of pressure within the cooker. When pressure begins
to build, it slides up, causing the LOCK PIN to lock the cover on.
SEALING
RING
Forms a pressure-tight seal between the cover and the
pressure cooker body during cooking.
OVER
PRESSURE PLUG
Automatically releases pressure in case the vent
pipe becomes clogged and pressure cannot be released normally.
COOKING
RACK
Holds foods out of the cooking liquid. The rack also
allows several different foods to be cooked at the same time without
an intermingling of flavors. When a blending of flavors is desired,
the rack is not used.
COVER
HANDLE
The top of the air vent/cover lock can be seen through
a hole in the cover handle, enabling you to tell at a glance if there
is pressure inside the unit.
The
Pressure Cooking Method (www.gopresto.com)
These
easy steps serve as a simple guide to using a pressure cooker. They
are not intended, however, to be a substitute for the manufacturer's
instructions which accompany your pressure cooker model.
|
1. Check recipe for
specific cooking method and cooking time. Pour required amount of
liquid into the pressure cooker, then add food. Use the cooking
rack, if desired. |
|
2. Hold cover up to
light and look through the vent pipe to make certain it is open
and unclogged. Then, place cover on pressure cooker and close
securely (cover handle should be directly above the body handle). |
|
3. Place pressure
regulator firmly on the vent pipe. Heat the pressure cooker until
the pressure regulator begins to rock slowly. Adjust heat to
maintain a slow, steady rocking motion. Cooking time begins at
this point. |
|
4. Cook for the length
of time specified in recipe, then reduce pressure as specified.
When recipe states "let pressure drop of its own accord,"
set the cooker aside to cool. When recipe states "cool cooker
at once," cool immediately under a water faucet or by pouring
cold water over it. |
|
5. Pressure is
completely reduced when the air vent/cover lock has dropped.
Remove the pressure regulator. Then, remove pressure cooker cover
and serve food. |
Frequently
Asked Questions ( from :www.gopresto.com )
Whether
you’re a novice or an experienced pressure cooker user, questions
do crop up. This list of answers to the most frequently asked
questions will provide you with the skill and confidence necessary to
make your pressure cooking experiences successful and rewarding.
Q.
How do I convert conventional recipes for use in a pressure
cooker?
A. Experience is the best teacher. A good rule of
thumb to follow is to decrease the length of cooking time for a
conventional recipe by two thirds. The amount of liquid used may also
have to be adjusted because there is very little evaporation from the
pressure cooker. Generally, decrease the amount of liquid so there is
only about 1/2 cup more than desired in the finished product.
Remember, however, there must always be water or some other liquid in
the pressure cooker to form the necessary steam.
Q.
Won't flavors intermingle when several foods are cooked at the same
time in the pressure cooker?
A. Not if you use the
cooking rack properly. Flavors of foods are blended when they are
cooked in the same liquid. When using a pressure cooker, however,
only a small amount of cooking liquid is required so the cooking rack
can be used to hold some or all of the foods out of the liquid. This
permits the cooking of several different foods at the same time
without the intermingling of flavors. Of course, for foods where you
do want flavors to blend, don't use the cooking rack.
Q.
Can cooking liquids other than water be used in a pressure
cooker?
A. Yes. You're only limited by your imagination!
Wine, beer, bouillon, fruit juices and, of course, water are all
excellent cooking liquids for use in the pressure cooker. Just
remember that you always need some cooking liquid in order to produce
the steam necessary for the pressure cooker to work.
Q.
What does it mean when a recipe says to cook "0"
minutes?
A. This is a technique used with delicate foods
to prevent overcooking. It indicates that food should be "cooked"
only until the pressure regulator begins to rock and then the
pressure cooker should be cooled according to recipe instructions.
(With Presto Pride® and Presto® Professional units, you should
release pressure immediately after pressure cooker reaches cooking
pressure.)
Q.
When is it necessary to quick cool the pressure cooker?
A. Quick
cooling of the pressure cooker is usually used for delicate foods
such as custards and fresh vegetables. To quick cool a pressure
cooker, simply place the cooker under cold running water or place in
a pan or sink full of cold water. For other foods, like roasts and
stews, it is usually recommended that you let the pressure cooker
cool of its own accord by setting it aside until the pressure drops.
Q. Can cookware can be used in a pressure cooker?
A. Glass,
metal and earthenware molds and other small, heat proof items such
glass custard cups can be used in the pressure cooker. These
types of containers are especially helpful in preparing beautiful
desserts and side dishes. Use individual or small molds, glass
custard cups, 4-6 ounce metal or tin gelatin molds or earthenware
souffle dishes. Fill molds 2/3 full to allow for expansion of food,
and fit them loosely into the pressure cooker on the cooking rack.
Q. Do I need to make adjustments when pressure cooking
at high altitudes?
A. If you are at altitudes
over 2000 feet, the cooking time should be increased. Increase
cooking times 5% for every 1000 feet above 2000 feet. Increase
cooking times:
3000 ft: 5%
|
4000 ft: 10%
|
5000 ft: 15%
|
6000 ft: 20%
|
7000 ft: 25%
|
8000 ft: 30%
|
Class Pressure
Cooking Recipes
Gingham Indian Chicken
1 (3-pound) chicken, cut up
1 cup water
1/2 cup plain yogurt
1 tablespoon lemon juice
2 cloves garlic, minced
2T Chef Tess Gingham Masala Spice Blend
2 tablespoons vegetable or olive oil
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
2 teaspoons cornstarch
2 teaspoons cold water
Place
chicken in a single layer in a glass or pottery dish. Combine water,
yogurt, lemon juice, garlic, ginger, tumeric, salt, paprika, curry
powder, and pepper; pour over chicken and marinate at room
temperature for 1 hour. Remove chicken from marinade, brushing off as
much of marinade as possible (reserve marinade). Heat oil in a 4- or
6-quart Presto® pressure cooker. Brown chicken, a few pieces at a
time; set aside. Return all chicken to pressure cooker. Pour marinade
over chicken. Close pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure,
with regulator rocking slowly. Cool pressure cooker at once. Remove
chicken pieces to a warm platter. Mix cornstarch with cold water;
blend into hot liquid. Cook and stir until mixture boils and
thickens. Pour sauce over chicken. Makes
4 to 6 servings
Chef Tess Creamy Coconut Lime Millet Breakfast Pudding
2/3 cup millet
13.5 oz can coconut milk
1 cup water
zest of one lime
pinch of salt
1/2 tsp Wise Woman of The East Spice Blend
1/2 tsp vanilla
1/4 cup toasted coconut (optional)
Place pressure cooker on a dry, level heat
resistant surface in center of counter top. As s general rule, prepare
ingredients according to the directions in the pressure cooking recipe you have
selected. If larger quantity is desired, you may increase the ingredients by
half. Be sure not to overfill the pressure cooker. It's also very important to
look through the vent pipe in the lid of the pressure cooker to be sure it is
clear of any blockage. You don't want to find that out later when the heat is
on.
Here's the Tutorial:
This little doo-hik-ee is
called a "pressure regulator". It goes on the top of the vent in the lid.
Like this.
On the handle and lid
there are arrows that need to line up. Hold the body handle with your left hand
and the cover handle with your right hand and twist using a slight downward
pressure to get the lid to seal on. Wait. First put the pudding stuff in
there.
2/3 cup millet
1 can coconut milk and 1
cup of water.
pinch of salt
add the 1/2 tsp Wise
Woman of The East Spice Blend
and the 1/2 tsp
vanilla
Now align the arrows by
placing one hand on the cover near the helper hand and applying a slight
downward pressure. The pressure cooker is completely closed when the cover
handle is directly above the body handle.
This model shows it is
locked.
You will notice a little
rubber knob on the top of the pressure cooker. It is an air vent.
Turn up the heat to 400
degrees or high.
The air vent will pop up
and then...
The pressure
regulator begins a rocking motion. Cooking time starts at this point. 12 minutes
for this pudding. Allow the pressure regulator to rock vigorously for 1-2
minutes and then slowly turn the heat control down, stopping just at the point
where the pilot light goes out. As cooking proceeds, the heat control will cycle
on and off to maintain the proper cooking pressure. The pilot light will go on
and off and pressure regulator will rock occasionally indicating that the
pressure is being maintained. Note: If the pressure regulator does not rock
every 2-3 minutes, it is likely that the heat control has been set too low. Turn
the heat control up slightly until the the pilot light comes on.
To prevent excessive
liquid loss, do not allow pressure regulator to rock vigorously for more than
3-4 minutes. If the regulator is allowed to continuously rock, excess steam will
escape. This will cause too much liquid to escape and food to scorch.
Do not
leave pressure cooker unattended. After 12 minutes, turn off heat.
Wait for pressure cooker
to decompress naturally. This may take about 10 minutes.
Remove
pressure regulator only after air vent cover has returned to the flush
position.
The pudding
is creamy and ready to be sweetened...
I like my
coconut crispy. It's a nice crunch on top of the creamy pudding. So I stir in
the lime zest and sprinkle the coconut over the pudding.
We serve it up warm.
There you go.
Always My Very Best,
Your Friend Chef Tess