Chapter 15
Ten Tips for Great Pressure Cooking
In This Chapter
Getting the best results from your pressure cooker
Observing some key points of pressure cooking
Because pressure cookers cook differently than conventional covered pots do, you have to rethink some old cooking methods and master a couple of new tricks when using a pressure cooker, especially if you want delicious results every time. But don’t be overwhelmed or perplexed. In this chapter, I share with you some things that you should be aware of before, during, and after cooking under pressure.
Keeping It Safe
Pressure cooking today is a far cry from the methods used even 15 years ago. Pressure cookers are safer to use than ever before, especially if you follow my five-point inspection checklist (discussed in greater detail in Chapter 5) each and every time you use your pressure cooker:
1. Following the instructions in the manufacturer’s use and care guide, keep the pressure cooker clean.
Always wash your pressure cooker well after use or if you haven’t used it for an extended period.
2. Remove and inspect the rubber sealing gasket or ring before using the pressure cooker.
3. Check the safety valves to make sure they’re clean and in good working order.
Consult your owner’s manual for the exact procedures.
4. Fill the pressure cooker properly (no more than half full of liquid and 2⁄3 full of food).
Don’t overfill it, and be sure to use enough liquid (at least a cup).
5. Look, listen, and smell as the pressure cooker cooks.
If you see excess steam or condensation coming out of the valves or from under the cover, if you hear steam escaping from the safety valves, or if you smell the food burning, remove the pressure cooker from the stove and immediately release the pressure by using a quick-release method as described in Chapter 4.
For electric pressure cookers, press Stop and then release the pressure.
Determining What a Pressure Cooker Can Hold
Even though I developed and tested the recipes in this book in 6-quart pressure cookers, you never fill a 6-quart pot with more than 4 quarts of food. Steam weighs nothing, but it requires space as it builds up. Therefore, regardless of your pressure cooker’s size, heed these guidelines:
Never fill it more than 2⁄3 full with food.
Never fill it more than halfway with liquid.
See Chapter 4 for a more in-depth discussion of filling a pressure cooker.
Using Enough Liquid
A pressure cooker cooks under pressure by bringing cooking liquid to a boil in a sealed pot that traps the building steam, causing the temperature inside the closed pressure cooker to rise to 250 degrees. To get this process to work, you must cook with at least 1 cup of cooking liquid; check the manufacturer’s owner’s manual because some pressure cookers may need up to 2 cups of liquid.
Intensifying Flavors by Searing and Browning First
Today, many people have less-than-fond memories of the food their mothers or grandmothers made in pressure cookers. For whatever reason, a couple of generations ago, overcooked, mushy food was pretty much the norm. Pressure cookers helped the home cook make that happen even quicker! Food was thrown in the pressure-cooker pot with an abundance of liquid and cooked about twice as long as needed. The end result: gray, unrecognizable foods. Nowadays, we like to eat our veggies brightly colored and somewhat crunchy and our meat flavorful and still intact.
To get the maximum flavor out of foods cooked in a pressure cooker, I like to sear and brown them first in a small amount of oil to intensify the flavor and overall appeal. Always do so in the pressure-cooker pot before cooking under pressure. Foods that benefit greatly from this technique include meat and poultry for stews and braised dishes, as well as vegetables like squash, eggplant, onions, tomatoes, and bell peppers. When cooking in a stovetop pressure cooker, brown over medium-high heat.
If using an electric pressure cooker, select the Brown setting.
Cooking under Pressure at High Altitudes
Because foods generally cook slower at higher altitudes, quick-cooking under pressure is a dream come true for most mountain dwellers. Water and cooking liquids come to a boil slower at higher altitudes; therefore, high-pressure cooking times need to be longer. A good general rule is to increase the cooking time by 5 percent for every 1,000 feet you are above the first 2,000 feet above sea level. Table 15-1 provides information for you to use as a guide.
Table 15-1 High-Altitude Cooking Time Adjustments
|
Altitude in Feet |
Increase in Cooking Times |
|
3,000 |
5% |
|
4,000 |
10% |
|
5,000 |
15% |
|
6,000 |
20% |
|
7,000 |
25% |
|
8,000 |
30% |
The recipes in this book were developed and tested at sea level. If you live at an altitude of 3,000 feet or higher, remember to adjust the given recipe cook times according to Table 15-1.
Building the Right Amount of Pressure
After the pressure-cooker lid is positioned and locked, you’re ready to get down to the business of cooking under pressure. In order to build pressure, you must have a combination of heat and liquid. You can’t have one without the other.
If your stovetop pressure cooker is a jiggler-valve or weighted-valve type, the weight has to be on the vent pipe. If you have a spring-regulator-valve pressure cooker with a pressure-level indicator, it has to be set on the level of pressure you want. Set the pressure cooker over high heat. When you begin to exceed pressure, lower the burner heat to a simmer — or play “burner hopscotch” (see Chapter 5). Now set the timer for the length of time you need to cook, and voilá! You’re pressure-cooking!
Using an electric pressure cooker is even easier. Simply position and lock the lid in place. Turn the pressure regulator knob to the pressure setting. Choose the desired pressure level by pressing either the high or low pressure button on the control panel. Now, set the desired time by pressing the high or low button once for each additional minute or by continuously holding the button down. Press Start and off you go to delicious food cooked in a fraction of the time!
Releasing Pressure without Burning Yourself
Choose the appropriate steam-release method for the type of food you’re cooking. Use a quick-release method if steam needs to be released immediately. Use the natural-release method only when preparing foods such as pot roast or stock that benefits from the extended time in the pressure cooker as the pressure drops on its own. Refer to Chapter 4 for the how-to on both methods.
Steam is hot, especially when coming out of a pressure cooker. It usually comes out of the pressure indicator or regulator valve. Check your pressure-cooker owner’s manual to see where these are located and make sure you always release the steam away from you, never toward you.
If your stovetop pressure cooker has a steam-release setting or switch, liquid may sometimes spray out the pressure regulator valve along with the steam. To avoid having to clean tomato sauce or bean cooking liquid off your wall or stove, switch the pressure-regulator valve back to high pressure. Release the pressure in the sink using the cold-water-release method. (Just be sure to never use this method with an electric pressure cooker!)
Avoiding the “Too Hard” Scenario
Remember that hard food is better than mushy food; you can always cook it longer with or without pressure! You can do a few things, however, to get whatever you’re cooking done right the first time:
Cut food into uniformly sized shapes.
Because steam needs to circulate around the food, never pack food into the pressure cooker.
Never overfill the pressure-cooker pot.
Employ what I like to call stop-and-go cooking. First cook foods that need more time to cook; then release pressure and add the faster-cooking foods. (See Chapter 5 for more information on stop-and-go cooking.)
Never add salt to soaked, dried beans when cooking. The skin will never soften and may even toughen.
Cook for the recommended length of time.
See Chapter 14 for more information about avoiding underdone foods.
Avoiding the “Too Soft” Scenario
Nothing is worse than mushy, tasteless, overcooked food. You can avoid overcooking your favorites in your pressure cooker by following a few simple rules:
Never cook food in more cooking liquid than the recipe specifies.
Never cook naturally soft or tender foods in a pressure cooker. Why bother? They’ll only come out softer and mushier! Some things I’ve learned to avoid (the hard way!) are fish fillets, most shellfish (except live lobster), and snap peas.
Cook for the recommended length of time.
Don’t hesitate to release the pressure after cooking. Even if you remove the pressure cooker from the stove, the food continues cooking as long as there’s heat and pressure in the pot.
See Chapter 14 for more information about avoiding overdone foods.
Keeping It Clean
Pot looking dull? Valves a bit sluggish? Gasket frayed around the edges? You’ll never get up to pressure if you don’t take proper care of your pressure cooker.
Always hand-wash your stovetop pressure cooker after each use with mild dishwashing soap and a nonabrasive sponge or cloth. Remove all caked-on food particles. Towel-dry well before storing. Replace the rubber gasket the minute it begins to look worn or damaged. See Chapter 5 for more details on cleaning your pressure cooker.
If you have an electric pressure cooker, always be sure to first unplug it and let it cool to room temperature before cleaning. Remove the cooking pot and wash it with warm, soapy water or wash it in the dishwasher. Wipe the outer housing of the electric pressure cooker with a clean, damp kitchen cloth. Don’t submerge the housing in water. Be sure to also remove the rubber gasket from the lid and to wash and towel-dry it before replacing it.