|
Use
pressure to cook faster
November 10, 05
Suzanne Havala Hobbs
When you’re under pressure to fix fast, healthy meals,
one product can help you produce a two-hour meal in ten minutes.
No, it’s not a magic wand.
It’s a pressure cooker.
Pressure cookers can slash cooking time by two thirds or more.
Have lentil soup ready in seven minutes, risotto in five.
Cook casseroles, stews, curries and chili in the time it takes
to set the table.
The way they work is like this: Food and fluid are placed
in the tightly sealed pot, and the cooker is set over high
heat. As the pressure from the steam builds, the internal
temperature rises to 250 degrees Fahrenheit, well above the
boiling point of 212 degrees. Foods soften and cook faster
than they would by boiling or baking.
For example, one cup of soaked pinto beans take four to six
minutes to cook under high pressure. In a regular pot, those
same beans would need to cook for more than two hours. One
cup of brown rice takes 20 minutes to cook under high pressure
or more than twice as much time in a regular pot.
Of course, you, like me, may have unsettling memories of your
mother’s pressure cooker – that frightening old
jiggle-top contraption that at times seemed to threaten to
blow the roof off the house.
Newer jiggle-top models – including brands such as Mirro
and Presto – are designed with features that prevent
excessive pressure from building up and are safer to use.
Even better, second generation pressure cookers introduced
in Europe and available in the U.S. have numerous advantages
over first generation types, including stationary pressure
regulators in lieu of removable jiggle-tops. Brands include
Kuhn Rikon, Magefesa and Zepter. All are available online
or in specialty stores.
Pressure cooker guru Lorna Sass, author of The Pressured Cook
(William Morrow, 1999) and Great Vegetarian Cooking Under
Pressure (William Morrow, 1994), swears by the newer, second
generation pots. Why she likes them:
* Versatility. The stationary pressure regulator won’t
clog, making it easier to cook dried beans and cereal grains
without having to hover over the stove watching the pot. Also,
some models require less water to reach high pressure.
* Ease of use. It’s easier to see when the cooker has
reached high or low pressure levels. You can also release
the pressure in the pot while it’s on the stovetop,
rather than having to carry the pot to the sink and running
cold water over it.
* They’re quiet. They don’t rattle and hiss.
* Quality. They’re well-made from stainless steel.
Modern pressure cookers come in many shapes and sizes. If
you’ll have only one, buy a 6- or 8-quart cooker. It
may seem large, but when you use a pressure cooker, you only
fill the pot from half to three quarters full, depending upon
what you’re cooking. The remaining space is needed for
the steam that builds up in the pot.
If you shop for a second generation European model, you’ll
find the cooker volume is measured in liters rather than quarts.
A 6-liter cooker is about 6.5 quarts, and a 7-liter cooker
is about 7.5 quarts. While you’re shopping, check out
the 2 liter pressure fry pan by Kuhn Rikon. (Just a little
holiday hint in case any of my family members are reading
this).
Prices vary greatly depending upon make and model. There’s
a pressure cooker for any budget, from $20 to $300 and over.
Remember, if hectic days cut into the time you have available
to make healthy meals at home, don’t get steamed. Cook
with pressure.
|
