"I was afraid to use one at first, but now I could not live without it.
Meats cooked in the pressure cooker are similar in texture to crock pot meats, but are done very quickly. I have a recipe for potroast that I adapted from one of my crock pot books that works very well in the pressure cooker. It takes 8-10 hours in the crockpot, 1 hour in the pressure cooker. That's great, because there are times when I forget to thaw something out. I know I can throw it in the pressure cooker and within an hour, we have dinner.
Pressure cookers also work very well with beans and whole grains, but be sure to check the steam vent before using to make sure it's free and clear of any food particles. You also need to be wary of bean skins getting into the steam vent. A little oil is often added to beans to keep them from foaming in the cooker.
Cooking under pressure may seem scary because of the horror stories of earlier generations, but these days it's pretty safe. I've been pressure cooking for at least 5 years, and have never had a cooker explode on me."
Although it's a heavy utensil to pack around, the pressure cooker can be worth its weight in gold when it comes to helping a Personal Chef prepare meals for their clients. See how the pressure cooker can be one of your best friends in your portable kitchen kit.
|
