What is pressure-cooking?, Meats & Poultry, Rice

General Information for Cooking with Pressure Cookers

Tips for Cooking in Your New Pressure Cooker

Q. What is pressure-cooking?

A.Pressure cooking is a method of cooking in a sealed pot that does not permit air or liquids to escape below a preset pressure. The water's boiling point increases as the pressure increases. The pressure built up inside the cooker permits the liquid in the pot to rise to a temperature higher than 212°F (100°C) before boiling. The higher temperature causes the food to cook faster.

Q.What are the advantages of pressure cookers?

A.Pressure cookers offer a convenient and quicker method of cooking other than cooking on a regular stove top or oven.

Q.What happens when the cooker heats up?

A.The body of your pressure cooker is made of metal. Heat makes metal expand. When using the pressure cooker for browning, allow the pressure cooker to cool slightly before placing the cover onto the pot and locking it in place.

Q.What if I am cooking at higher altitudes?

A.When you cook at higher altitudes the cooking time must be increased slightly. To adapt the recipes for pressure-cooking, increase the cooking time by 5% for every 1,000 feet above a 2,000 foot elevation.

Q.What kind of liquids are suitable for use in a pressure cooker.

A.Any liquids that contain water such as beer, wine, meat or vegetable stocks, vegetable juices and fruit juices.

Q.What type of liquids SHOULD NOT be used in a pressure cooker?

A.Any liquid that does not contain water such as oils or oil-based marinades and/or dressings. Milk and milk-based foods and sauces or liquids should not be used, as they will foam when boiling. These liquids should be added after the pressure cooking process is completed and the cooker is opened.

Meats & Poultry:

When adapting recipes for braised meats, allow 20 minutes cooking time per pound of meat. Use 1 cup liquid for the first pound and 1/2 cup for each additional pound.

For steam-roasting poultry and meats, brown first in oil for better appearance.

Rice:

When cooking rice and grains, add 1 Tbs. butter or oil per cup to reduce foaming and clogging the pressure valve.

Since rice doubles in size when cooked, be sure to use only half as much uncooked rice as the cooker’s capacity allows. For example, never cook more than 1 3/4 cups raw rice in the 3 1/2 qt. pressure pan and no more than 4 cups raw rice in the 8 qt. pressure pan.

Because rice will be slightly sticky when cooked in a pressure cooker, it is best to use a slow release method. For example, allow cooling naturally or else slowly releasing pressure one level at a time.

To prevent burning, use a heat diffuser if available, or bring to pressure on a medium-high heat setting.

Beans:

Although it is not necessary to pre-soak beans for pressure-cooking, there are some advantages. Since the gas- inducing properties of beans are water soluble, soaking reduces their effects. Always drain the soaking water from the beans and cook with fresh water. Soaking also cuts down the cooking time and keeps the bean skins from separating from the flesh.

If you don’t have time to soak the beans overnight, use the Hot Soaking Method: Use 5 cups water for every 8 oz. dried beans, pressure cook on low pressure for 3 minutes, remove from heat source and let stand 1-4 hours.

Always use at least 2 Tbs. of oil when cooking beans to reduce sputtering.

Always use the natural or slow release method to reduce pressure.

Clean lid and vents thoroughly after cooking rice or beans.

Desserts:

Many desserts can be pressure-cooked, especially those that use eggs/and or are cooked over a hot water bath, such as custards, bread puddings and cheesecakes.

Use a dish that easily fits inside pressure cooker allowing 1 inch of space around the edge. The larger pressure cooker works best for this.

Seal the dish completely with foil to keep liquid from seeping into the dessert. Soak up any moisture on top of foil before removal.

For easy removal, place dish inside steamer basket or, make a sling out of aluminum foil.

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