Pressure Cooking 101, the final

Having successfully cooked something, in your pressure cooker, you are now ready to move on and branch out in your pressure cooking experience.

If you purchased The New Fast Food, finish reading it.

Recipes start on page 29, but the there are two sections following this which talk about cooking grains and beans in more depth. Definitely worth a read.

Try cooking other things.

What not to do:

Do not decide to impulsively convert your lentil soup recipe. Actually, this would have probably been fine except too watery (turns out you reduce the liquid when converting recipes). However, if you also at the same time decide to double the recipe, and then after adding nearly everything (except some of the water) think about how you are supposed to only fill the pressure cooker 1/2 to 2/3rds full, and then decide to try it anyway minus some of the water (which was a good thing). ย Then when it’s cooking freak out and do a quick release resulting in undercooked soup. And then because you’re still worried about it being too full, ladle out half of the soup and cook the other half, eat dinner, and then cook the rest. Don’t do that. Just in case you were thinking about it. ๐Ÿ˜‰


Cook more than one recipe already converted for pressure cooker use. Try some beans, after all that’s what pressure cookers are for, right?



Pressure Cooking 101, Steps 1 through 4

A Self Taught Course.

I have recently become motivated to learn to use a pressure cooker, in part due to the title of my recently acquired “textbook”, The New Fast Food by Jill Nussinow. Who doesn’t need a healthy and fast food option for dinner?

So, anyone else who’s interested, feel free to follow along. So far, it goes like this:

Step 1: Order/Purchase the Textbook


Step 2: Glance through the book and determine to unearth your pressure cooker from somewhere in the depths of the basement. (Alternatively you could go buy one based on the advice provided, ๐Ÿ˜‰ )

Step 3: Read pages 0-18 of The New Fast Food. Be happy that she assures us that pressure cooking is now safe, reading this reassurance repeatedly is, I am sure, helpful to overcoming previous fears due to horrible stories/childhood pressure cooking experiences.

Interestingly, I don’t have any horrible or traumatic childhood pressure cooking experiences, and yet still have an intense reluctance to actually use a pressure cooker. My mother had one, which, after reading this book I am inclined to think was fairly solid (certainly heavy) and well made, and therefore relatively safe.

Step 4: Locate your owner’s manual. This will be easier if you are purchasing a new device, ;-). I found mine in my cookbooks with various other cooking related manuals.

Interesting tidbits found in the cookbook/textbook:

*Pressure cookers save quite a bit of energy over traditional cooking methods.
*The Cuban Government (for the above listed reason) in 2005, made Chinese produced pressure cookers available to their citizens for $5.50, payable in installments.
*The first T.V. dinner cost $.99 and took 1 hour to heat in the oven. (Although I’ve read varying accounts regarding the cooking time required.)

Next up will be the water test.
And then cooking adventures await.
(Assuming the water test is passed)


Saving Money on a Whole Foods Diet: Fast Food at Home

Everyone is busy, and often, usually at least once a week we have nights where dinner just doesn’t seem like it’s going to happen.

To prevent a fast food run, here are several options.

* Learn to use a pressure cooker for cheap, fast food. Pressure Cooking 101 posts coming soon.

* Try freezing home prepared foods for later use. Examples that freeze well are veggie burgers, burritos, and lasagne.

* Have a short list of meals you can prepare quickly with pantry staples. At Least It’s Not Fast Food!