Pressure Cookers For Dummies? E-Book

Tom Lacalamita

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2011

Seitenzahl: 286

Beschreibung

Pressure Cookers For Dummies? gives you the lowdown on the different types of pressure cookers that exist. It also has special features of pressure cookers -- including new safety valves -- to make sure you get the modern pressure cooker best equipped to suit your needs. It includes 80 delicious recipes for quick dishes such as, soups, chilis, and stews; roasts and poultry; rice dishes; beans; vegetables; and desserts, jams, and compotes. Pressure Cookers For Dummies? offers tips on adapting your favorite recipes plus several comparison recipes -- made the traditional way. Every recipe Includes preparation times, cooking times, and nutrition information.

Leseprobe

Pressure Cookers For Dummies®

by Tom Lacalamita

Pressure Cookers For Dummies®

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2002 by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

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Library of Congress Cataloging-in-Publication Data:

Library of Congress Control Number: 2001092903

ISBN: 978-0-7645-5413-1

Manufactured in the United States of America

15 14 13 12 11 10

1B/ST/QR/QT/IN

About the Author

Tom Lacalamita (Long Island, NY) is a bestselling author of five 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. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is also a spokesperson for various food and housewares manufacturers.

Publisher’s Acknowledgments

We’re proud of this book; please send us your comments through our online registration form located at www.dummies.com/register

Some of the people who helped bring this book to market include the following:

Acquisitions, Editorial, and Media Development

Project Editor: Suzanne Snyder

Senior Acquisitions Editor: Linda Ingroia

Senior Copy Editor: Tina Sims

Assistant Acquisitions Coordinator: Erin Connell

Technical Editor: Marjorie Cubisino

Recipe Tester: Emily Nolan

Nutritional Analyst: Patty Santelli

Editorial Manager: Pam Mourouzis

Editorial Assistant: Carol Strickland

Cover Photos: Art Director, Edwin Kuo; Photographer, David Bishop; Food Stylist, Brett Kurzweil; Prop Stylist, Randi Barritt

Composition Services

Project Coordinator: Regina Snyder

Layout and Graphics: Amy Adrian, Clint Lahnen, Jacque Schneider, Jeremey Unger, Erin Zeltner

Special Art: Liz Kurtzman

Proofreaders: Aptara

Indexer: Aptara

Publishing and Editorial for Consumer Dummies

Diane Graves Steele, Vice President and Publisher, Consumer Dummies

Joyce Pepple, Acquisitions Director, Consumer Dummies

Kristin A. Cocks, Product Development Director, Consumer Dummies

Michael Spring, Vice President and Publisher, Travel

Brice Gosnell, Publishing Director, Travel

Suzanne Jannetta, Editorial Director, Travel

Publishing for Technology Dummies

Richard Swadley, Vice President and Executive Group Publisher

Andy Cummings, Vice President and Publisher

Composition Services

Gerry Fahey, Vice President of Production Services

Debbie Stailey, Director of Composition Services

Contents

Title

Introduction

Why You Need This Book

How to Use This Book

Foolish Assumptions

How This Book Is Organized

Icons Used in This Book

A Few Guidelines before You Begin

Part I : Stress-Free Cooking under Pressure

Chapter 1: The Pressure Cooker: Fact versus Fiction

Dispelling Fears about Pressure Cookers

Looking at the Benefits of Owning and Using a Pressure Cooker

My Recipes for Success, Not to Mention Fabulous-Tasting Food, Too!

My Favorite Lentil Soup with Pasta

Chapter 2: How Your Pressure Cooker Works

Understanding How Your Pressure Cooker Works

The Sum of the Parts

Guidelines for Easy Pressure Cooking

Letting Off Some Steam

Doing a Trial Run

Part II : Making the Best and Safest Use of Your Pressure Cooker

Chapter 3: Pressure Cooker Basics from Start to Finish

First Things First

Three Ways to Cook in a Pressure Cooker

Stop-and-Go Cooking

The High and Low of It

Now You’re Cooking

Keeping Your Pressure Cooker Squeaky Clean and Shiny

Storing Your Pressure Cooker

Help Is But a Phone Call Away

Chapter 4: From the Pot to the Pressure Cooker

Adapting Your Favorite Recipes for the Pressure Cooker

Determining Cooking Times

Filling the Pressure Cooker

Best Ingredients for Pressure-Cooking

Converting My Favorite Recipes for the Pressure Cooker

Traditional Meat Sauce

Pressure Cooker Meat Sauce

Traditional Minestrone Soup

Pressure Cooker Minestrone Soup

Traditional Mushroom Risotto

Pressure Cooker Mushroom Risotto

Traditional Sauerbraten

Pressure Cooker Sauerbraten

Part III : Getting Dinner on the Table: Basic and Delicious Recipes for the Pressure Cooker

Chapter 5: Spoon Foods: Soups and Great Grain Dishes

Soup under Pressure

Chicken Stock

Beef Stock

Chunky Chicken Noodle Soup

Corn Chowder

French Onion Soup

Warm Louisiana Yam Soup with Snipped Chives

Potato and Leek Potage

Creamy Cauliflower Soup

Split Pea Soup

The Goodness of Grain

Citrusy Grain Salad

Basic Quinoa Recipe

Basic Pearl Barley Recipe

Beef Barley Mushroom Soup

Arroz con Pollo

Spanish Rice

Yellow Split Pea and Basmati Pilaf

Bulgur Pilaf

Chapter 6: Dried Beans in the Pressure Cooker: A Match Made in Heaven!

Beans: A Powerhouse of Good Things

“Dried” Doesn’t Mean “All Dried Up”

To Soak or Not to Soak? That Is the Question

Cooking Beans

A Potful of Beans Is a Cook’s Best Friend

Master Bean Recipe

Tuscan Bean Salad

Pasta Fazool

Italian Sausages and Beans

Black Beans and Rice with Pickled Red Onions

Pickled Red Onions

Refried Beans

Prairie Fire Bean Dip

Bean Burritos with Fresh Tomato Salsa

Fresh Tomato Salsa

Black Beans and Vegetable Soup

Senate Bean Soup

Drunken Beans

N’awlins Red Beans and Rice

’ Tailgate Chili

Master Chickpea Recipe

Spicy Indian Chickpea Stew

Three-Bean Salad

Garlicky Chickpeas and Cabbage Soup

Hummus

Chapter 7: Roasts and Poultry

Fabulous Results in Half the Time

Not All Cuts Are Created Equal

Using Steaming Baskets for Roasts

Is It Done Yet?

A Roast in Every Pot

Sunday Pot Roast

Ropa Vieja with Fried Plantains

Fried Plantains

“Barbecued” Beef

Caraway Pork Roast with Sauerkraut

New England Boiled Dinner

Moroccan Chicken

Chicken Cacciatore

Braised Turkey Breast

Chapter 8: Fork-Tender Stews

Flavor, Flavor, Flavor: The Makings of a Great Stew!

When Is It Going to Be Done?

Stews: Meals of Convenience

My Favorite Beef Stew

Meatball Stew

Irish Lamb Stew

Pork and Mustard Stew

Pork Stew with Green Beans and Mushrooms

Indian Butter Chicken

Sweet-and-Sour Chicken

Vegetable Tagine with Couscous

Part IV : Complements to the Meal: Side Dishes, Condiments, and Sweet Endings

Chapter 9: Vegetables: Nature’s Bounty

Saving Time and Nutrients

Steaming Your Vegetables

Casseroles

Eat Those Veggies!

Grandma’s Mashed Potatoes

Bubble and Squeak

Candied Yams

Mashed Butternut Squash and Parsnips

Coral and Pearls

Cauliflower and Broccoli Custard

Steamed Lemon Artichokes

Greens in Pot Likker

Sweet-and-Sour Red Cabbage

Pickled Beets

Salade Niçoise

Warm French-Style Potato Salad

Ratatouille

Chapter 10: Desserts, Jams, and Chutneys

The Pressure Cooker as a Hot Water Bath

Cheesecakes and Other Tasty Desserts

Chocolate Sandwich Cookie Cheesecake

Key Lime Cheesecake

Double Chocolate Cheesecake

Italian Ricotta Cheesecake

Flan

Apple Crisp

Creamy Rice Pudding

Cinnamon Raisin Bread Pudding

Sparkling Jars of Fruit

Autumn Harvest Applesauce

Apricot-Pineapple Jam

Cherry-Dried Plum Jam

Cranberry-Orange Chutney

Part V : The Part of Tens

Chapter 11: Ten Problems and How to Handle Them

Don’t Force That Cover Closed!

Anemic Pressure

A Leaky Pot

The Key to Unlocking the Cover

Just Broke My Tooth on a Pea

That’s the Mushiest Pot Roast I’ve Ever Eaten!

Holy Smoke!

I Told You to Lower the Heat

Pressure without a Rise

Mirror, Mirror, on the Wall, Why Isn’t My Pressure Cooker the Shiniest of All?

Chapter 12: Ten Web Sites to Check Out

About.com

Diana’s Kitchen

Epinions.com

Colorado State University Cooperative Extension Bureau

ezboard

The New Homemaker

National Presto Industries, Inc., Pressure Cooking School Program

RecipeSource

spinnaweb.com Pressure Cooker Recipes

vegetarian.about.com

Chapter 13: Ten Tips for Great Pressure-Cooking

Keeping It Safe

Determining What a Pressure Cooker Can Hold

Using Enough Liquid

Intensifying Flavors by Searing and Browning First

Pressure-Cooking at High Altitudes

Building the Right Amount of Pressure

Releasing Pressure without Burning Yourself

Avoiding the “Too Hard” Scenario

Avoiding the “Too Soft” Scenario

Keeping It Clean

Appendix A: Contact Information for Pressure Cooker Manufacturers

Fagor (Cook’s Essentials Pressure Cookers)

Hawkins Futura

Innova

Kuhn Rikon (Duromatic Pressure Cookers)

Manttra

Magafesa

Mirro

Presto

T-Fal

Appendix B: Metric Conversion Guide

Appendix C: Common Substitutions, Abbreviations, and Equivalents

Introduction

T he 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 ones used decades ago.

Wouldn’t you like to have savory, delicious, homemade beef stew cooked in under 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? Whet your appetite? By cooking with a pressure cooker, you can have these fast and tasty foods and more.