Transforming your recipes from stove top cooking to pressure cooking is fairly easy. First, your original recipe must have some kind of liquid in it, as that is what will get your cooker to pressure. The pressure cooker is best for soup, stew, chili, braises and mock stir-fries, as well as beans, grains and vegetables. I feel like an expert in the latter since I do this very often with whatever local produce I have available.
Yesterday I cooked colored cauliflower and purple and yellow potatoes with carrots. I used only about 2/3 of a cup of stock (made easily earlier in just 5 minutes at pressure), and there was plenty of liquid to get to pressure plus a bit left over which gets absorbed by the potatoes as the dish sits. I don't like my veggie dishes to be watery but sometimes it happens. If it does, you can remove the vegetables and cook down the remaining liquid.
When reducing the liquid, you use less but how much less truly depends upon what you are cooking. When I cook presoaked beans, I use only 1/2 cup per 1 cup of soaked beans. In my tofu braises, I only use about 1/4 cup of liquid. Obviously for soup, it really doesn't matter much. Just remember that most cookers don't lose a lot of liquid in cooking, and if you are adding vegetables that release water, that will add to the liquid as nothing boils away.
Pressure cooking is a great way to cook. If you have any questions, you can always shoot me an email at jill@pressurecookingonline.com. I'd love to hear from you.
Tuesday, November 4, 2008
Saturday, November 1, 2008
Pressure Cooking to Relieve the Pressure in the Kitchen
It's been a long time since I've posted here. I have been wanting to write about the Fissler pressure cooker but first needed to finish up a bunch of non-pressure cooking projects which only happen in the fall when it's harvest time. You can read http://www.theveggiequeen.blogspot.com to see what else I've been up to -- lots of drying, making, putting away.
So, finally I unpacked the Fissler from the box and I am contemplating what tests I should put it through. I may just do one of my standard recipes to see what happens but first I always start with water. This way I can get a feel for what the cooker can do. Then, I'll get going on food.
Since I just cooked a big pot of black beans and another of brown basmati rice in some of my other cookers, I don't need to repeat those dishes. I've baked tofu twice in the past 2 days for 2 different Halloween parties but some braised tofu would be just fine. So, watch for the next post which will be the review.
So, finally I unpacked the Fissler from the box and I am contemplating what tests I should put it through. I may just do one of my standard recipes to see what happens but first I always start with water. This way I can get a feel for what the cooker can do. Then, I'll get going on food.
Since I just cooked a big pot of black beans and another of brown basmati rice in some of my other cookers, I don't need to repeat those dishes. I've baked tofu twice in the past 2 days for 2 different Halloween parties but some braised tofu would be just fine. So, watch for the next post which will be the review.
Thursday, October 23, 2008
New Gasket for My Fagor Pressure Cooker
I got a new gasket -- it made my pressure cooker feel like new, almost. I hadn't ever bought a gasket for any of my cookers. But my Fagor 4-quart gets used often so after just 5 or so years of being used many times each week, it just didn't seem to work as expected. It was leaking a bit and I figured that spending $10 for a new gasket was a good investment.
Remember that your cooker is only as good as the seal that it makes which is the process for it getting to pressure. And using my cooker is very important so...
Remember that your cooker is only as good as the seal that it makes which is the process for it getting to pressure. And using my cooker is very important so...
Friday, September 26, 2008
Fine Cooking Reviews Fissler Pressure Cooker
Today at the store the checker asked me if I'd like a copy of Fine Cooking magazine that was going to be discarded. I said, "Sure", figuring that there would be something interesting in it. And there was.
They have a review of the Fissler 4.2 quart 10-inch wide pressure cooker. They loved it. Cost: $265 but it comes with a glass lid and a steamer basket. That's a hefty price tag. For about half that amount you can buy a Fagor Duo Combi http://www.pressurecookingonline.com/dvd/pressure-cookers.html set that has 2 cookers and 1 lid, plus a glass lid and a basket.
I cannot comment on the Fissler cooker but hope to get my hands on one sometime soon. It'll have to be a loaner for me to give it a test drive, as I am not likely to spend that kind of money for a pressure cooker since I have a bunch of them already.
To watch me use the pressure cooker you can go to my website at http://www.pressurecookingonline.com/ or look for me on You Tube.
They are safe and make "the new fast food".
They have a review of the Fissler 4.2 quart 10-inch wide pressure cooker. They loved it. Cost: $265 but it comes with a glass lid and a steamer basket. That's a hefty price tag. For about half that amount you can buy a Fagor Duo Combi http://www.pressurecookingonline.com/dvd/pressure-cookers.html set that has 2 cookers and 1 lid, plus a glass lid and a basket.
I cannot comment on the Fissler cooker but hope to get my hands on one sometime soon. It'll have to be a loaner for me to give it a test drive, as I am not likely to spend that kind of money for a pressure cooker since I have a bunch of them already.
To watch me use the pressure cooker you can go to my website at http://www.pressurecookingonline.com/ or look for me on You Tube.
They are safe and make "the new fast food".
Saturday, September 20, 2008
Why I Adore My Pressure Cooker
Just a short time ago I presented an all day workshop at the WIC (Women, Infants and Children) program in Napa for the staff to teach them about vegetables, whole grains and tofu.
My pressure cookers, as usual, made me look great. In just a few hours, I made a batch of brown rice and 4 vegetable dishes which would have easily taken twice as long with regular cooking. In that time, I made a Garlicky Eggplant Dish, Squash with African Curry and Tomatoes, Tofu with Ginger and Green Beans, and one other dish. The cooking time included all the prep, as I was doing one of my extra-special show, tell and taste demonstrations which are wildly popular.
With a pressure cooker or two I can whip up quick meals anywhere that I have a burner -- at home is best but I can bring my trusty butane burner or camp stove or induction burner (if there's electricity) and I am set to go.
It would take many minutes for me to wax on about why I adore my pressure cooker but if you've read here at all, you know that I do. On the short list of kitchen equipment that I wouldn't want to live without -- the pressure cooker is right there. That is, if I want cooked food.
My pressure cookers, as usual, made me look great. In just a few hours, I made a batch of brown rice and 4 vegetable dishes which would have easily taken twice as long with regular cooking. In that time, I made a Garlicky Eggplant Dish, Squash with African Curry and Tomatoes, Tofu with Ginger and Green Beans, and one other dish. The cooking time included all the prep, as I was doing one of my extra-special show, tell and taste demonstrations which are wildly popular.
With a pressure cooker or two I can whip up quick meals anywhere that I have a burner -- at home is best but I can bring my trusty butane burner or camp stove or induction burner (if there's electricity) and I am set to go.
It would take many minutes for me to wax on about why I adore my pressure cooker but if you've read here at all, you know that I do. On the short list of kitchen equipment that I wouldn't want to live without -- the pressure cooker is right there. That is, if I want cooked food.
Monday, September 1, 2008
Pressure Cooking Fresh As Often as I Can
Last week I was pressure cooking Eggplant in Tomato Sauce which took all of 3 minutes at pressure, and was fresh and delicious.
What I have discovered about my summer pressure cooking is that it is much more free form than in winter. I have an abundance of ingredients to use and I do. In the past few days I have made dishes with Old Mother Stollard beans and separately with Marrow Fat beans, both of which were fresh shelling heirloom beans. They were a bit of work but entirely delicious, especially combined with the other fresh and seasonal vegetables that I have.
This time I year I go gaga over Italian Romano (green) beans and eggplant, and tomatoes. My favorite tomato this year is the Cora del Toro or ox heart. It is like a large roma in a strange shape that is meaty and firm and wonderful, sliced into chunks or made into sauce. Unfortunately, I am not growing them but my farmer friends at Triple T Ranch and Farm are. I see them at least twice a week, in a good week, at the Santa Rosa farmer's market.
Since I do free form cooking, I don't seem to tire of what I make since I season at will and add what sounds good a la minute (right then). I may add new potatoes, of various types, or corn off the cob to my concoction, or some chopped fresh okra, or herbs. These are recipes that don't get written down or analyzed, it seems like too much work.
Yesterday I made 3-minute Szechuan Eggplant that I am going to repeat. My eggplant-hating husband even liked it. I was pretty thrilled to have made it. Likely it will be a staple this year. Now to move on to some other delicious dish with my green beans. (Can you hear me swooning?)
What I have discovered about my summer pressure cooking is that it is much more free form than in winter. I have an abundance of ingredients to use and I do. In the past few days I have made dishes with Old Mother Stollard beans and separately with Marrow Fat beans, both of which were fresh shelling heirloom beans. They were a bit of work but entirely delicious, especially combined with the other fresh and seasonal vegetables that I have.
This time I year I go gaga over Italian Romano (green) beans and eggplant, and tomatoes. My favorite tomato this year is the Cora del Toro or ox heart. It is like a large roma in a strange shape that is meaty and firm and wonderful, sliced into chunks or made into sauce. Unfortunately, I am not growing them but my farmer friends at Triple T Ranch and Farm are. I see them at least twice a week, in a good week, at the Santa Rosa farmer's market.
Since I do free form cooking, I don't seem to tire of what I make since I season at will and add what sounds good a la minute (right then). I may add new potatoes, of various types, or corn off the cob to my concoction, or some chopped fresh okra, or herbs. These are recipes that don't get written down or analyzed, it seems like too much work.
Yesterday I made 3-minute Szechuan Eggplant that I am going to repeat. My eggplant-hating husband even liked it. I was pretty thrilled to have made it. Likely it will be a staple this year. Now to move on to some other delicious dish with my green beans. (Can you hear me swooning?)
Wednesday, August 20, 2008
Lots of Pressure and it All Goes Well
I have been pressure cooking up a storm lately at many different public venues -- and always making incredibly tasty dishes that people love. But I don't do what I do to make great food (although that's certainly the bonus), but to get people thinking about how easily they can do the same themselves,while being energy efficient.
At Solfest in Hopland, CA last week, I had one of my best audiences ever. I think that it's because they knew that they would be learning about pressure cooking, and that's what they came for. Often people think that they will learn about cooking and I spring the scary (NOT) PC on them. They're still waiting for it to blow up, which it will not do.
I tried to put in the Google link to the info with my handouts from Sol Fest but it didn't work. So, below is the recipe that I made.
I, of course, recommend that you only use an old, noisy, jiggle-top cooker if you like it and have experience. Remember, I don't touch that kind -- for the fear that it will blow up. I'm not into explosions of any kind when it comes to food.
White Bean Soup with Garlic, Tomato and Herbs
Makes 8 1 cup servings
7 minutes high pressure, 10 minute natural pressure release; 2 minutes stovetop
This soup tastes so fresh and the colors are attractive. It’s more energy efficient and way less expensive than going to the store for a can of soup, and you can season it however you want.
2 cups Cannellini (Italian white kidney) or Great Northern beans, presoaked or quick soaked
2 teaspoons oil
1 medium onion, diced to equal 1 cup
3 tablespoons chopped fresh garlic, divided
1 cup diced potatoes
6 cups vegetable broth
2 bay leaves
1 cup chopped fresh tomatoes
3 tablespoons fresh chopped Italian parsley
1/2 cup fresh basil, chopped plus some sprigs for garnish
1 tablespoon lemon juice or white balsamic vinegar
4 tablespoons grated dairy or soy Parmesan cheese
Salt and pepper, to taste
1. Add the oil to the cooker over medium heat. Add the onion and sauté for 2 minutes. Add 2 tablespoons of the garlic and sauté 1 minute more.
2. Add the beans, potatoes, broth and bay leaves. Lock on lid. Turn heat to high and bring to high pressure. Set timer for 7 minutes. Turn heat to low to maintain high pressure.
3. When the timer sounds, turn off heat and move pot to a cool spot on the stove. Let the pressure come down naturally for 10 minutes, then release any remaining pressure.
4. Carefully remove the lid, tilting it away from you. Remove the bay leaves. Using a hand blender, carefully mix the hot soup until it is mostly creamy, with a few whole beans left in for texture.
5. Add the tomatoes and cook for 1 to 2 minutes until they start to soften. Remove from the heat and stir in the parsley, basil and remaining garlic. Taste and add lemon juice or vinegar and adjust seasonings. Sprinkle with the cheese and additional chopped parsley and basil, if desired.
© 2008, The Veggie Queen™, Jill Nussinow, MS, RD, http://www.theveggiequeen.com/ or http://www.pressurecookingonline.com/
At Solfest in Hopland, CA last week, I had one of my best audiences ever. I think that it's because they knew that they would be learning about pressure cooking, and that's what they came for. Often people think that they will learn about cooking and I spring the scary (NOT) PC on them. They're still waiting for it to blow up, which it will not do.
I tried to put in the Google link to the info with my handouts from Sol Fest but it didn't work. So, below is the recipe that I made.
I, of course, recommend that you only use an old, noisy, jiggle-top cooker if you like it and have experience. Remember, I don't touch that kind -- for the fear that it will blow up. I'm not into explosions of any kind when it comes to food.
White Bean Soup with Garlic, Tomato and Herbs
Makes 8 1 cup servings
7 minutes high pressure, 10 minute natural pressure release; 2 minutes stovetop
This soup tastes so fresh and the colors are attractive. It’s more energy efficient and way less expensive than going to the store for a can of soup, and you can season it however you want.
2 cups Cannellini (Italian white kidney) or Great Northern beans, presoaked or quick soaked
2 teaspoons oil
1 medium onion, diced to equal 1 cup
3 tablespoons chopped fresh garlic, divided
1 cup diced potatoes
6 cups vegetable broth
2 bay leaves
1 cup chopped fresh tomatoes
3 tablespoons fresh chopped Italian parsley
1/2 cup fresh basil, chopped plus some sprigs for garnish
1 tablespoon lemon juice or white balsamic vinegar
4 tablespoons grated dairy or soy Parmesan cheese
Salt and pepper, to taste
1. Add the oil to the cooker over medium heat. Add the onion and sauté for 2 minutes. Add 2 tablespoons of the garlic and sauté 1 minute more.
2. Add the beans, potatoes, broth and bay leaves. Lock on lid. Turn heat to high and bring to high pressure. Set timer for 7 minutes. Turn heat to low to maintain high pressure.
3. When the timer sounds, turn off heat and move pot to a cool spot on the stove. Let the pressure come down naturally for 10 minutes, then release any remaining pressure.
4. Carefully remove the lid, tilting it away from you. Remove the bay leaves. Using a hand blender, carefully mix the hot soup until it is mostly creamy, with a few whole beans left in for texture.
5. Add the tomatoes and cook for 1 to 2 minutes until they start to soften. Remove from the heat and stir in the parsley, basil and remaining garlic. Taste and add lemon juice or vinegar and adjust seasonings. Sprinkle with the cheese and additional chopped parsley and basil, if desired.
© 2008, The Veggie Queen™, Jill Nussinow, MS, RD, http://www.theveggiequeen.com/ or http://www.pressurecookingonline.com/
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