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- Herausgeber: John Wiley & Sons
- Kategorie: Lebensstil
- Sprache: Englisch
- Veröffentlichungsjahr: 2012
The stress-free way to cook under pressure In today's "hurry-up" society, pressure cooking is an attractive means of preparing consistent, convenient everyday meals. Increasing health concerns coupled with a continuously rising cost of living have made pressure cooking more popular as a way to save money and eat healthier at home. This revised edition of Pressure Cookers For Dummies includes all new recipes and refreshed content. Pressure Cookers For Dummies gives you the lowdown on the different pressure cooker options that are available to make sure you get the pressure cooker best equipped to suit your needs. It includes delicious recipes for dishes such as soups, chilis, and stews; roasts and poultry; rice dishes; beans; vegetables; and desserts, jams, and compotes. It also offers a wealth of recipes for those on vegan, vegetarian, gluten-free, and lactose-free diets. Pressure Cookers For Dummies offers tips on adapting your favorite recipes for the pressure cooker plus several comparison recipes made the traditional way. Every recipe Includes preparation times, cooking times, and nutritional information. * Updated expert advice on choosing the best pressure cooker for your kitchen, including coverage of electric cookers * Explanations on how pressure cookers work and tips on adapting your favorite recipes for the pressure cooker * Shows you how to use pressure cookers to create vegetarian, vegan, special diet, and sustainable dishes with flavor and zest; and incorporate ethnic dishes into your pressure cooker repertoire * Includes fun, tasty, and easy recipes for holidays and other occasions that the whole family will enjoy If you're a new or seasoned cook, Pressure Cookers For Dummies gives you everything you need to make the most of this time-saving appliance.
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Pressure Cookers For Dummies®, 2nd Edition
Visit www.dummies.com/cheatsheet/pressurecookers to view this book's cheat sheet.
Table of Contents
Pressure Cookers For Dummies®, 2nd Edition
by Tom Lacalamita
Pressure Cookers For Dummies®, 2nd Edition
Published by John Wiley & Sons, Inc.111 River St. Hoboken, NJ 07030-5774 www.wiley.com
Copyright © 2012 by John Wiley & Sons, Inc., Hoboken, New Jersey
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions.
Trademarks: Wiley, the Wiley logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com, Making Everything Easier, and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc., and/or its affiliates in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. John Wiley & Sons, Inc., is not associated with any product or vendor mentioned in this book.
LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: THE PUBLISHER AND THE AUTHOR MAKE NO REPRESENTATIONS OR WARRANTIES WITH RESPECT TO THE ACCURACY OR COMPLETENESS OF THE CONTENTS OF THIS WORK AND SPECIFICALLY DISCLAIM ALL WARRANTIES, INCLUDING WITHOUT LIMITATION WARRANTIES OF FITNESS FOR A PARTICULAR PURPOSE. NO WARRANTY MAY BE CREATED OR EXTENDED BY SALES OR PROMOTIONAL MATERIALS. THE ADVICE AND STRATEGIES CONTAINED HEREIN MAY NOT BE SUITABLE FOR EVERY SITUATION. THIS WORK IS SOLD WITH THE UNDERSTANDING THAT THE PUBLISHER IS NOT ENGAGED IN RENDERING LEGAL, ACCOUNTING, OR OTHER PROFESSIONAL SERVICES. IF PROFESSIONAL ASSISTANCE IS REQUIRED, THE SERVICES OF A COMPETENT PROFESSIONAL PERSON SHOULD BE SOUGHT. NEITHER THE PUBLISHER NOR THE AUTHOR SHALL BE LIABLE FOR DAMAGES ARISING HEREFROM. THE FACT THAT AN ORGANIZATION OR WEBSITE IS REFERRED TO IN THIS WORK AS A CITATION AND/OR A POTENTIAL SOURCE OF FURTHER INFORMATION DOES NOT MEAN THAT THE AUTHOR OR THE PUBLISHER ENDORSES THE INFORMATION THE ORGANIZATION OR WEBSITE MAY PROVIDE OR RECOMMENDATIONS IT MAY MAKE. FURTHER, READERS SHOULD BE AWARE THAT INTERNET WEBSITES LISTED IN THIS WORK MAY HAVE CHANGED OR DISAPPEARED BETWEEN WHEN THIS WORK WAS WRITTEN AND WHEN IT IS READ.
For general information on our other products and services, please contact our Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.
For technical support, please visit www.wiley.com/techsupport.
Wiley publishes in a variety of print and electronic formats and by print-on-demand. Some material included with standard print versions of this book may not be included in e-books or in print-on-demand. If this book refers to media such as a CD or DVD that is not included in the version you purchased, you may download this material at http://booksupport.wiley.com. For more information about Wiley products, visit www.wiley.com.
Library of Congress Control Number: 2012946053
ISBN 978-1-118-35645-6 (pbk); ISBN 978-1-118-41223-7 (ebk); ISBN 978-1-118-41222-0 (ebk); ISBN 978-1-118-41224-4 (ebk)
Manufactured in the United States of America
10 9 8 7 6 5 4 3 2 1
About the Author
Tom Lacalamita is a bestselling author of eight appliance-related cookbooks. Nominated for a James Beard cookbook award, Lacalamita is considered to be a national authority on housewares and has appeared on hundreds of television and radio shows across the country, including Good Morning America, CNBC, and NPR. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is also a spokesperson for various food and housewares manufacturers.
Author’s Acknowledgments
A book is an ongoing process that starts with an idea that continues to develop with the inspiration and the guidance of many individuals. I want to thank my family and friends for always providing me with the inspiration to cook and nurture them with my food. I thank Gary for so many years of support and encouragement and Cristina for always wanting me to cook for her. I sincerely thank the Dummies editorial and production team, especially acquisitions editor David Lutton and my project editor Jen Tebbe, two of the best editors I have had the pleasure of working with. Their calming demeanor and wisdom proved invaluable during this endeavor. The final product that this book became would not have been possible without the invaluable contributions made by the following people: copy editors Christy Pingleton and Danielle Voirol; Liz Bray, the technical editor who made sure that I conveyed clearly and precisely every nuance involved in pressure-cooking; Emily Nolan for her honest opinions and excellent input on the new recipes added to this revised edition, as well as Patty Santelli for the accompanying nutrition analysis.
Publisher’s Acknowledgments
We’re proud of this book; please send us your comments at http://dummies.custhelp.com. For other comments, please contact our Customer Care Department within the U.S. at 877-762-2974, outside the U.S. at 317-572-3993, or fax 317-572-4002.
Some of the people who helped bring this book to market include the following:
Acquisitions, Editorial, and Vertical Websites
Project Editor: Jennifer Tebbe
(Previous Edition: Suzanne Snyder)
Executive Editor: Lindsay Sandman Lefevere
Copy Editors: Christine Pingleton, Danielle Voirol
(Previous Edition: Tina Sims)
Assistant Editor: David Lutton
Editorial Program Coordinator: Joe Niesen
Technical Editor: Liz Bray
Recipe Tester: Emily Nolan
Nutritional Analyst: Patty Santelli
Editorial Manager: Christine Meloy Beck
Editorial Assistants: Rachelle S. Amick, Alexa Koschier
Art Coordinator: Alicia B. South
Cover Photo: © Agefotostock / Pixtal
Cartoons: Rich Tennant (www.the5thwave.com)
Composition Services
Project Coordinator: Sheree Montgomery
Layout and Graphics: Carl Byers, Erin Zeltner
Proofreaders: Melissa D. Buddendeck, Melissa Cossell
Indexer: Ty Koontz
Illustrator: Elizabeth Kurtzman
Publishing and Editorial for Consumer Dummies
Kathleen Nebenhaus, Vice President and Executive Publisher
Kristin Ferguson-Wagstaffe, Product Development Director
Ensley Eikenburg, Associate Publisher, Travel
Kelly Regan, Editorial Director, Travel
Publishing for Technology Dummies
Andy Cummings, Vice President and Publisher
Composition Services
Debbie Stailey, Director of Composition Services
Introduction
The pressure cooker is one kitchen appliance that’s long been misunderstood and underappreciated. Maligned for decades and the brunt of endless jokes and unwarranted stories, this kitchen wonder survived for years, once truly appreciated only by people in the know. Today’s sleek, fast-cooking pressure cookers, however, have safety valves and other features that make them totally safe and easy to use — a far cry from the pressure cookers in use decades ago.
Wouldn’t you like to have savory, delicious, homemade beef stew cooked in less than 45 minutes, compared to 90 minutes of simmering and stirring the old-fashioned way? What about nutritious dried beans or legumes that normally need to simmer up to 2 hours but can be yours in less than 20 minutes? Have I whetted your appetite yet? By cooking with a pressure cooker, you can have these fast-and-tasty foods and more.
About This Book
Chances are, you’ve never used a pressure cooker, or if you have, you may still have some questions or a few misconceptions about this gadget. So join me as I demystify pressure cookers and explain how they really work and what to expect as far as delicious, home-cooked foods are concerned. In fact, I share with you some of the all-time-best pressure-cooker recipes I know.
Conventions Used in This Book
A 6-quart pressure cooker can easily handle all the recipes in this book, even the two pressure-canning recipes in Chapter 5 (all the recipes in this book were developed and tested in 6-quart, stainless-steel pressure cookers). Just be sure to check with your pressure cooker’s manufacturer before canning to make sure your unit can and will reach 15 pounds per square inch (psi) under high pressure.
With that out of the way, it’s time to highlight some specific recipe-related conventions that apply throughout the book:
Vegetarian recipes are marked with a tomato in the Recipes in This Chapter list, with the exception of Chapters 12 and 13, in which all the recipes are vegetarian. The fact that a given recipe is vegetarian is also included as a Note at the end of a vegetarian recipe (except in the aforementioned chapters). Sometimes a recipe can be made vegetarian with a simple tweak or two. For example, some otherwise meatless recipes may call for chicken stock; by replacing it with vegetable stock, the recipe becomes vegetarian. These types of alterations are included in the Vary It! comments that you’ll see at the end of these recipes.
If you’re following a vegan, gluten-free, or dairy-free diet, these recipes have you covered too. Notes following the recipes indicate when recipes are vegan, gluten-free, and/or dairy-free when prepared as directed. If a recipe can be made vegan, gluten-free, and/or dairy-free by altering the recipe (for example, by replacing butter and cheeses with vegan equivalents), you’ll find this information in the form of a Vary It! at the end of the recipe.
Temperatures are all in Fahrenheit. (If you prefer working in the metric system, turn to Appendix B for help converting temperatures to Celsius.)
All eggs are large.
All dry ingredient measurements should be level. Spoon the ingredient into the appropriate-sized measuring cup and level off with the blunt edge of a knife. You don’t need to pat down the ingredient (more is not necessarily better than less).
Pepper should always be in the form of freshly ground black peppercorns for maximum flavor.
I recommend using kosher salt because it doesn’t contain additives and therefore has a “cleaner” taste. Unless you’re on a sodium-free diet, judiciously salt your food to taste as it cooks rather than at the end, except for beans and dried legumes, which should be salted only after they have cooked.
I’ve also employed the following general conventions to help make reading Pressure Cookers For Dummies, 2nd Edition, even easier:
Boldface denotes key words and phrases in bulleted lists. It also indicates specific action steps for you to take.
Italics are my way of pointing out words I’m defining or emphasizing.
Monofont lets you know that you’re looking at a web address.
What You’re Not to Read
Of course, I think all the material in this book is valuable, but if you’re pressed for time, you’re welcome to skip over the sidebars. Sidebars are gray-shaded boxes filled with interesting yet nonessential information.
Foolish Assumptions
Naturally, I made some assumptions about you, my dear reader, as I was writing. And now I confess them to you:
You don’t necessarily already own a pressure cooker. Perhaps you’re planning to use this book as a guide to find out more about pressure cookers before taking the plunge and purchasing one. If that’s the case, you’re certain to find everything you need to know about the many different kinds of pressure cookers out there so you can make an informed purchase.
You do own a pressure cooker and you want to get more comfortable using it. Rest assured, this book will get you started with pressure cooking. Who knows? You may never want to cook anything that’s not under pressure again!
You enjoy cooking quickly. Yes, everyone has to eat in order to survive, but some folks — like you and me — actually get a kick out of the cooking process, especially when it doesn’t take all day to prepare a delicious meal.
How This Book Is Organized
This book is divided into five parts, and each part consists of two or more chapters chock-full of information that will get you pressure cooking quickly and successfully, each and every time. Here’s a breakdown of what you can expect to find in each part.
Part I: Stress-Free Cooking under Pressure
After giving you an overview of the wonderful world of pressure cooking, this part dispels all the many misconceptions surrounding the pressure cooker. It also provides you with some insight into the different types of pressure cookers available (stovetop and electric) so you can pick the right one if you don’t already own a pressure cooker — or if you’re looking to upgrade to a more modern unit, like an electric pressure cooker that boasts slow cooking and rice cooking under pressure. As a bonus, I even give you some recipes designed to take advantage of an electric pressure cooker’s slow cooker and rice cooker programs.
Part II: Making the Best and Safest Use of Your Pressure Cooker
In this part, I fill you in on exactly how pressure cookers work, what to expect as far as features and benefits when cooking under pressure, and why today’s new models and styles (including electric pressure cookers) are safer and easier to use than ever before. I share with you some of the tricks I’ve learned along the way for getting the best results with the least amount of effort, as well as how to adapt your favorite conventional recipes for the pressure cooker.
Part III: Preparing Delicious Recipes in Your Pressure Cooker
Quick, delicious, homemade food is what pressure cooking is all about, and those are the results (not to mention the compliments) you’re bound to get when you make any of the 97 recipes found in this part. As I compiled recipes for this book, I envisioned how I use my pressure cooker for maximum benefit, as far as convenience as well as from a healthy diet perspective.
Then I organized the recipes as you would expect them to be arranged in any well-organized cookbook. Chapter 7 presents dishes that you would eat with a spoon (think soups and grain dishes such as rice and quinoa). In Chapters 8 and 9 you find the meat dishes, specifically stew recipes and roast and poultry recipes. Then comes Chapter 10, with its recipes that highlight those other great sources of protein — beans and dried legumes. Chapter 11 is home to vegetable dishes, including some yummy sides, and Chapter 12 rounds out your meal with some truly delectable desserts. Last but not least, Chapter 13 explores a wide range of vegetarian, vegan, gluten-free, and dairy-free recipes because, hey, who isn’t following a special diet these days (or at least trying to eat less meat)?
Part IV: The Part of Tens
Years ago, it was common practice for people to pick up the phone and call Mom with their cooking questions. You can still call Mom today, but you’ll probably get her voicemail while she’s out playing tennis, taking a class, or hitting the outlet stores. Instead, check out my Part of Tens, where I give you invaluable tips and troubleshooting hints.
Part V: Appendixes
Today, everyone is in a rush and no one has time to spare, so when in doubt and cooking under pressure, refer to Appendix A for recommended pressure-cooker cooking times. Also be sure to check out Appendix B for handy metric and other conversion information.
Icons Used in This Book
Icons are symbols or pictures that represent or convey an idea. I use four of them throughout this book wherever I think an idea or concept should be stressed for your benefit.
If you own (or plan to buy) an electric pressure cooker and want to be sure to review the information that’s specific to this type of pressure cooker, keep your eyes peeled for this icon.
If you recall nothing else from this book but the information flagged with this icon, you’re in good shape.
Simply stated, this icon points out tips or shortcuts I’ve picked up over the years that I share with you to make your pressure cooking more fun and less of a hassle.
When you see this icon, I’m warning you about a potential problem or pitfall. Rest assured, I wouldn’t warn you without also telling you how to avoid or overcome the problem.
Where to Go from Here
Although the beginning is usually a good place to start, feel free to start reading whichever chapter (or section) is of the most interest to you. For example, if you’re looking for a great pot roast recipe, turn to Chapter 9, which contains information about making roasts and other large cuts of meat in your pressure cooker. Wondering how to make quick-and-easy jams and chutney for holiday gift-giving? Then be sure to check out my recipes in Chapter 12.
Because I hope that you’ll soon rely upon your pressure cooker for quick and easily prepared foods, I suggest you become well acquainted with your pressure cooker and your pressure-cooker manufacturer’s documentation to better understand how it works. Naturally, I’m proud of all the information I’ve compiled in this book and hope that you’ll take the time to read most of it. If you don’t initially, that’s okay, too, because I know that you’ll like the recipes so much that, before you even realize it, you’ll have ultimately read almost everything, from cover to cover! Or, if you’d like, you can start anywhere and read as little or as much as you want at a time. After all, it’s your book.
Part I
Stress-Free Cooking under Pressure
In this part . . .
Chapter 1 is your crash course in how to maneuver through the world of pressure cooking. In Chapters 2 and 3, I tell you exactly what a pressure cooker is, how it works, and why you should use one every day when you cook! I also fill you in on how the pressure cooker has changed in the past 70 years, making it one of the fastest and safest methods of cooking. You find out what to expect in terms of new sizes and features, too.
Chapter 1
Cooking with Pressure 101
In This Chapter
Cooking under pressure in the 21st century
Discovering how pressure cooking works
Checking out the various pressure-cooker options
Whipping up great food in a fraction of the time
Although much maligned, in reality the pressure cooker is the harried cook’s most valuable friend in the kitchen. Besides the fact that it cooks up to 70 percent faster, it can also save you money and cut down on kitchen cleanup because you do all your cooking in a totally closed and sealed pot. In this chapter, I present you with some very convincing arguments for why everyone needs to be cooking under pressure — more so today than ever before.
Not Your Parents’ Pressure Cooker
I’m sure you’ve heard the story of a friend of a friend who experienced an exploding pressure cooker and wound up cleaning split-pea soup off the ceiling for a month. But come on, that was back in the 1940s! The modern pressure cooker is a far cry from what your parents and grandparents used in the past. Sleek and sophisticated, from stovetop to electric models, more pressure cookers are available for today’s cook to choose from than ever before.
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
Lesen Sie weiter in der vollständigen Ausgabe!
