My Italian mother-in-law bought me a pot earlier this year. She uses her entire time as her specialty is soup. But I found one of the most frequently used kitchen utensils in the kitchen - not just for soups, but for casseroles, roasts and sauces. Yes, I use a pressure cooker at least once if not twice every week. I found a pressure cooker so wonderful, I want to share with you my experiences.
What is a pressure cooker?
Pressure cooking is cooking in a covered container (pot with lid) that does not allow air or fluid to escape, causing the liquid in the pot to rise to extremely high temperatures speed up the cooking of foods while retaining all the nutrients. Miss Vicky (from www.missvicky.com) says the reason that the food cooks so much more quickly in the pressure cooker because "money has six times the heat potential when it condenses on the cold food product."
How does it work?
Food is located in a specially designed pot pot with a lid (with a special valve and pressure indicator button) with some amount of fluid (depending on the recipe) and put on the stove. When the liquid reaches boiling point, steam is produced (by pressing the pressure indicator is put up on the cover), a high vapor pressure of the chef's food. This method copies simmering cooking method, but it is much, much faster with equivalent results.
Now, at the end of cooking, there is the challenge. You simply can not open the lid. If you do, it can be very very dangerous and can cause stress - such as explosions. You have to release steam / pressure using a special valve on the lid and once all the steam / pressure is released (caused by the pressure indicator button to go back into the fold - so do not take more), then the cover can be safely put otvoriti.Prvi i used my pressure cooker, i did not allow any fumes to be released and all my sauce 'exploded' over and over my roof and wall oven (not good). I was very lucky not to burn yourself. So it is very important to follow the instructions that come with your pressure cooker and make sure that all vapor is released (and the pressure indicator is all the way down) - so basically you can not open the lid until it went all the way down and sits flush with the lid).
What can you cook?
Of course, you can cook the soup, but I cook my roasts (just add a cheap beef, can tomato sauce 1 cup red wine, onions (and other vegetables as desired), and when the liquid boils (button on the lid all the stove makes rattling noise , reduce heat and cook for 45 minutes, then turn off the stove, the release button on the top of the lid, wait for the key back down and there you have - super offer beef with a nice thick sauce). you can also make casseroles, and with only 1 / 3 to ½ of cooking time simmering his fantastic because it is a great way of cooking is really very cheap cuts of meat -. making them tasty and super tender in a short amount of time.
For more recipes, refer to: http://www.underpressure.com.au/web-content/Pages/Recipes/Home_Page_Recipes.html
Reference
www.missvicky.com
www.wikipedia.org / wiki / Pressure_cooker (www.wikipedia.org / wiki / Pressure_cooker)
www.underpressure.com.au/
http://pressurecooker.com.au/
