The Basic Basics Pressure Cooker Cookbook

By Marguerite Patten

Britain’s top selling cookery writer shares tried and tested recipes for pressure cookers.
 
Slow-cooked flavor in a fast-paced world—pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply, and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 percent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes, and a chicken tagine in 15 minutes. Perfect for today’s cooks.
 

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Aug 22, 2010
• ISBN: 9781909166950

Marguerite Patten

Hilda Elsie Marguerite Patten, CBE (born 4 November 1915), née Brown, is an English home economist, food writer and broadcaster. Marguerite is Britain’s top selling cookery writer with sales totaling over 17 million copies and is the author of The Basic Basics Jams, Preserves and Chutneys Handbook (one of Grub Street’s top-selling titles), The Basic Basics Baking Handbook and The Basic Basics Soups Handbook.

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INTRODUCTION

I was first involved with pressure cookers at a press launch in 1949 and so having enjoyed their benefits in my own home for over sixty years, I do appreciate the time and fuel they save in cooking.

Often I am asked just how I use the cooker. When I reply, I realize to what an extent I rely on it for so many cooking processes. You will find these described, with my own favourite pressure cooking recipes, in this book, but to give a brief indication of the versatility of a pressure cooker I list the main purposes below.

I hate wasting food of any kind, so bones, poultry and game carcasses are put into the cooker to produce a rich stock which gives the basis for interesting soups, stews and many savoury dishes.

Like many women today, I have a career as well as running my own home, and time is precious. It is a great relief to be able to produce an interesting main dish with beans, meat or poultry in a matter of minutes, not hours.

The British varieties of steamed pudding are famous, and deservedly so, for they are delicious and often very nutritious too. So why are they not made more often? I think it is because of the time needed to cook them and also the bother of filling up the pan under the steamer, and enduring the steam in the kitchen during the cooking process. You will find you not only save time in cooking the puddings if you use a pressure cooker, but you no longer have to worry about needing to replenish the pan with boiling water during cooking.

There are other important advantages. Rather elderly vegetables or cheaper cuts of meat, which might well be hard or tough, if cooked by conventional methods, can be made tender and full of flavour by this quicker method of cooking. You will notice I use the words ‘full of flavour’, for one of the pleasures of pressure cooking is to find you retain so much of the good taste of the vegetables, fruit, meat, etc.

There are certain dishes which often cause problems in cooking; among them I would list egg custards (both sweet and savoury). These need very careful attention to temperature and timing to ensure success. You will see that dishes based upon egg custards are cooked perfectly and simply in a matter of minutes.

Often people say that a pressure cooker must be a great boon to a large family; indeed it is, but it also enables a person living alone to cook a complete meal in the one pan, so saving both fuel and effort in washing up afterwards.

Most of us like to have a good store cupboard containing preserves of all kinds and most people today own a freezer. When making marmalades, jams, or preparing dishes for the freezer or for bottling, you will find your pressure cooker is invaluable.

I have stressed that I, like most people, hate wasting food, but I am sure you all agree with me that it is also important to save time and money. This you will do if you make full use of your pressure cooker. To produce a stew or soup in minutes, using one burner or hotplate only on a low heat, after bringing up to pressure, must be cheaper than using the same part of the cooker, or the oven, for several hours.

I think most families would say they require appetizing food at a price they can afford, and the kind of food which is easy to cook and which does them good.

This is why home cooking of good basic fresh ingredients forms a sound foundation for healthy eating. Over the years many scientific experiments have been carried out on the results of pressure cooking and it has been found that the food is not only good to eat, but retains the maximum of mineral salts and vitamins too, so pressure cooking can be described as a healthy form of cooking, as well as a speedy, fuel- and money-saving method.

Most women go out to work today, and they will find that so many recipes that were difficult to cook for the family in the evening, because of the prolonged cooking period, are now easily cooked within a short time. Planning well ahead means you can often pressure-cook extra vegetables, fruit, etc., for the next day.

People who live alone often say they ‘cannot be bothered’ to do much cooking. I hope they will look at pages 52, 106-108 and 121, for on these pages there are suggestions for complete meals in the pressure cooker.

Baby food may seem a great deal of trouble, but often the special dish required for the baby or small child can be placed in the cooker and prepared with the family meal. This is covered within the book.

There are times when we all want something rather special, maybe for a special celebration meal or when we are entertaining. I am a great believer in perfecting a basic recipe, then finding ways to adapt this, so that it becomes suitable for all occasions, but never monotonous. Many of the recipes have a ‘Gourmet Touch’ note at the end with recipe suggestions; these will enable you to shine as a sophisticated, as well as a wise and economical, cook.

I am confident you, and your family, will benefit as much as I have by using this method of cooking. I trust that the recipes and information in this book will be helpful.

Marguerite Patten

HOW THE COOKER WORKS

Although various models have their own particular features, the general principles are similar.

Until pressure is built up inside the cooker you have ordinary elegant utensils that look like saucepans. Indeed at times you will use the cooker just like an ordinary pan, e.g. when frying meat, vegetables, etc., for a stew; when thickening soups or stews at the end of cooking; after softening peel and fruit for marmalade, jams, etc.

Normally liquids boil at a temperature of 100°C (212°F). This temperature is controlled by atmospheric pressure and cannot increase, no matter how long boiling continues. If the atmospheric pressure can be increased, then the temperature at which liquids boil can be raised accordingly. This is the basic principle behind pressure cooking.

The ingredients, and liquid in which they are cooked, are enclosed in a safe, steam-proof vessel. This means the steam, which normally escapes into the atmosphere from an ordinary pan, is controlled and only allowed to escape under pressure. As you seal in steam, you then build up a higher pressure, which in turn produces a higher boiling point inside the cooker. This is the reason why foods are cooked so much more quickly and so efficiently.

Most modern pressure cookers have a choice of two pressures. This enables you to select the right temperature for various cooking processes and so achieve the best results. In all recipes in this book you will find the recommended pressure.

It is interesting to know exactly the temperature inside the cooker at the various pressures.

THE EFFECT OF ALTITUDE

The atmospheric pressure decreases the higher one gets above sea-level, and the boiling point of liquids decreases with it. A pressure cooker can compensate for this, but adjustments must then be made to

a) cooking times, or

b) pressures shown in the recipes in this book; e.g. over 600 metres (2000 feet) above sea-level, recipes at H(15 lb) pressure should be increased by ONE MINUTE for every 300 metres (1000 feet). Recipes at M(10 lb) pressure should be cooked at H(15 lb) pressure and recipes at L(5 lb) pressure should be cooked at M(10 lb) pressure. When raising the pressure like this do not increase the cooking time.

PARTS OF A PRESSURE COOKER

The pan: Keep this clean (see page 13). When using the cooker for steamed puddings, etc., it is a good idea to put in lemon juice or vinegar to prevent the pan from discolouring (see page 125).

The lid: This is the cover for the pressure cooker. Clean carefully and check it is always locked in position, according to the manufacturer’s instructions.

The gasket: This is the ring inside the cover and it seals the gap between the cover and the base and makes the pressure cooker steam-tight. Always clean carefully (see page 13).

The trivet: This enables food to be cooked above the minimum of liquid necessary, i.e. 280 ml (½ pt), in a pressure cooker. The trivet is placed with the rim downwards into the pan; recipes state if this is used.

The separator/steamer basket: You may have several separators or just one with a division. Most useful for keeping different foods apart (see pages 106-8).

Safety plug/valve: Should the vent become blocked, excess pressure builds up inside the cooker until the metal centre of the safety plug springs up and releases the excess of steam.

To avoid this: Never fill the complete cooker more than two-thirds full with solids, or the base of the cooker more than half full with liquids, and solids such as soup, milk puddings, etc.

To replace the metal centre of the safety plug allow all steam to go from the cooker, then remove the cover and place this upside-down and gently, but firmly, press the metal centre back into position. Make sure the centre vent is clear before continuing the cooking.

20 IMPORTANT SAFETY TIPS

•  Read the operating manual of your particular model before attempting to cook with it.

•  Do not allow anyone to use a pressure cooker before they have first read all the instructions for use.

•  Do keep children away from the pressure cooker while it is being used.

•  Before using a new pressure cooker for the first time wash the pan and lid in hot soapy water.

•  Ensure that the lid is in place and locked before heating the cooker.

•  Never use force to open up the lid.

•  Never open it before all the pressure has subsided.

•  Never bring the cooker up to pressure without adding liquid.

•  Always provide a minimum of 280 ml (½ pt) of liquid.

•  Never use oil or fat as the cooking liquid.

•  Never fill the pressure cooker to more than of its capacity. This includes the liquid you are adding.

•  For foods that expand or froth during cooking, such as grains, beans, pulses, rice and dried vegetables, only fill the cooker half full including the liquid.

•  Never use a pressure cooker to deep fry food in oil under pressure.

•  Do not pressure cook dumplings.

•  If you cook on gas do not allow the flame to lick up the sides of the pan; the outside of the pan will become discoloured and the handles may overheat.

•  Never use your pressure cooker in the oven.

•  Always handle the pressure cooker with extreme care especially if it contains hot liquid.

•  To avoid damage to the pan do not allow the pressure cooker to boil dry.

•  Always shake the pressure cooker before opening to release any pockets of steam trapped in the food, which may result in scalding.

•  Each time you use your pressure cooker check that the safety devices, seals and valves are working properly.

STEP BY STEP TO PERFECT

PRESSURE COOKING

Always follow the instructions given by the manufacturer regarding the particular model. There is an instruction book provided. If you have lost it call the manufacturer for a replacement.

1   Prepare the recipe.

2   Get the pressure cooker ready; check whether you will need the trivet and/or separator.

3   Pour the correct amount of water, or other liquid, into the pan; the minimum quantity to use must be 280 ml (½ pt). There are recipes where you brown the food in the open pan first, then add the liquid. Be sure to scrape up any browned pieces of food from the bottom of the pot to prevent them burning.

4   Add the ingredients to the cooker.

5   Put on the lid and make sure this is firmly locked, according to the manufacturer’s instructions.

6   Place cooker over heat. Where cooking food with a high proportion of liquid, e.g. soups, milk puddings, etc., heat steadily. This is to prevent the liquid boiling up and blocking the vent or safety device. When cooking other foods use a high heat.

7   Bring to pressure. Continue heating over a high heat (or medium heat, see stage 6) until you hear a faint ‘hiss’ followed by a louder one as steam escapes, this indicates the pressure has been reached. Most modern pressure cookers have a round pressure indicator, with red or orange rings, which rises and the rings become visible. The time it takes to reach high pressure will depend on the type and quantity of ingredients in the cooker. For example soups which have a large amount of liquid could take up to 15 minutes.

8   Lower the heat to maintain the required pressure and start to time the pressure cooking. When recipes give the pressure cooking time, they mean the time from when the heat is lowered. You will soon get into the habit of careful timing, for this is important. This is no more difficult than checking the cooking speed in an ordinary pan.

9   At the end of the cooking period turn off the heat or remove the cooker to a cold hob. You will now need to reduce the pressure before removing the lid. How this is achieved is dependent upon the model of your pressure cooker and again you should refer to the manual of instructions. In general though to reduce pressure in most cookers either:

a)  reduce quickly by cold water release – stand the cooker in a metal sink or bowl of cold water or allow cold water to flow over the outside of the cooker. Make sure none runs over the safety plug or centre vent. Use this method for foods which you want to stop cooking immediately and are easy to overcook, such as vegetables and fish.

b)  reduce slowly by the natural release method – leave the cooker to cool naturally away from the heat of the hotplate or boiling ring. Use this method for foods where it is beneficial for them to continue cooking and will not overcook, such as soups, stews, root vegetables, pulses and grains.

c)  reduce normally by the automatic release method