Pressure cooker has definitely revolutionized the way people cook and its popularity is even increasing. In our present fast-paced society, anything that can speed up time and effort is a great plus. No wonder, it is being patronized and recommended nowadays by a lot of home cooks, gourmet chef and restaurant owners.
When deciding which one is right for you, you have to identify first on what you want to achieve with it as not all this type of cookware are created equal. They differ in sizes, designs and materials depending on your actual need. If you are a small household, you are better off with a 3-4 quart size, and for medium household, 6 quarts would be enough. For large family, 8-10 quarts would be enough to feed the entire members and also applicable for use during parties and events.
When it comes to materials, they are either made of stainless steel or aluminum depending on the brand name or manufacturers. Stainless steel pressure cookers are more durable and looks elegant. They are also scratch and warp resistant and doesn't react with foods. Aluminum, on the other hand, are better conductors of heat than stainless steel and is relatively cheaper. However, they react with acidic food and scratch and dents easily. The best combination when choosing is to find a cooker that is stainless steel made but has aluminum materials at the bottom for better heat conduction.
So which one is the best pressure cooker for you? Whether electric, stainless steel or aluminum, the best thing about this cookware is the fact that it can save up to 70% of your cooking time without affecting the flavor and nutrition of the food. So its definitely a must have in your kitchen.
A parmentier soup can make for a great addition to a person's dinner, lunch or any other meal. It makes for a delicious and sumptuous addition.
The ingredients required for the preparation of Parmentier Soup are quite easily available and one can get a hold of them from their local stores without any discomfort. Try to make sure that the vegetables are fresh since this is useful for any culinary recipe. The ingredients required are,
A 500ml container of broth. (chicken broth) Take a bunch of scallions as well. About three to four leeks. Half a kilogram of potatoes. You will also require liquid cream. Keep about 60ml of it. Lastly, you need salt and pepper.
The procedure for preparing a good parmentier soup is quite simple and can be done easily at home. It is a quite handy pressure cooker recipe which is described as follows.
Start off by washing the potatoes and then peeling the skin off them. After this, you need to dice the potatoes. When you are done with the potatoes, work on removing the green part off the leeks and then slice the leeks. Next, place the diced and sliced potatoes and leeks into your pressure cooker and cover them with the chicken broth. Follow this up by closing the lid of the cooker securely and then pressurizing the broth along with the potatoes and leeks until the valve starts ringing. When the ringing starts, reduce the heat and leave it to cook for about 8-10 minutes (preferably 8 minutes). After this, let the steam escape and open the lid. You need to process the soup into a homogenous mixture using a mixer after this. Add cream when done and then heat the soup at a low temperature making sure that it does not boil. Season the soup. Decorate the soup with minced scallions and then serve the hot soup for a delicious meal.
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The Kuhn Rikon Duromatic 3.5-Quart Pressure Cooker features an automated lid-locking system and safety release back-up system to give you ultimate peace of mind. Its spring-loaded valve eliminates guesswork. You see the exact pressure and know exactly when to start and stop cooking. So, there is no danger of overcooking and no noisy steam escapes. It's blissfully quiet. Cook healthy delicious meals in minutes, not hours. Easy to use with its interior fill lines, automatic locking system, and precision spring-loaded pressure release valve. A stainless steel steaming trivet is included. Kuhn Rikon created the anniversary edition pressure cooker to celebrate 50 years of making pressure cookers. The bright blue steam diffuser around the lid's value has the cooking times of 20 popular dishes printed right on it. Cooking with a Duromatic Pressure Cooker not only saves an incredible amount of time, it produces exquisitely delicious food. Vitamins are sealed in, instead of boiled away, vegetables keep their bright colors and flavors are so intense less seasoning is needed. While you are saving time you are also saving money and natural resources. Using a Duromatic Pressure Cooker also conserves energy. The Kuhn Rikon Duromatic 3.5-quart is a great, all-around pressure cooker for small families, it cooks dinner for 3 to 5 people. Included is Quick Cuisine Cookbook, a .00 value - free.
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Heavy Cast Aluminum Pressure Cooker/Canner
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Last year our family decided to start a home garden. We planted lots of green beans, peas, lima beans, tomatoes and lettuce. We had a bumper crop of produce. It was then that I decided to learn how to preserve vegetables. Since we couldn't keep up with the crop of green beans I learned how to can green beans first.
Canning green beans really is simple. I made sure that I had all the equipment that I'd need and that I had the time to dedicate to doing it. I should also tell you why I wanted to can beans instead of freezing them. Freezing beans takes no time at all, and no special equipment, but frozen vegetables only last 12 to 18 months in the freezer. Properly canned vegetables, kept in a dry environment where there isn't much temperature swing can keep up to five years. Another reason that I chose to can green beans was because of the number of mature beans I had. Mature green beans are the best to use when canning.
It was easy to find quart size canning jars. You can find them locally at places like Ace Hardware, WalMart, Target and some grocery stores. Best part is that the canning jars can be re-used year after year, all you have to do is replace the lids. It's recommended you use new lids on the jars to help ensure proper sealing. So how many canning jars do you need? Figure that you need one quart jar per 1/2 pound of green beans.
I decided that I'd can green beans in two different lengths. I trimmed all the beans. Some I cut into one inch pieces, some I left 3 - 4 inches long. The length is entirely up to you. Trimming the beans can take some time, so depending on how much you're canning you may want to have a helper for this job.
You'll want to make sure the canning jars are clean. The jars can be boiled or run through a dishwasher using the sterilize cycle.
When you fill the jars leave one inch of space at the top for expansion. Once the jars are full you can add salt (or not). I added salt to the long beans, no salt to the shorter ones. This decision was simply an experimental one to see if we prefer them salted or not. Remove any obvious air bubbles from the bottle with a spatula. Make sure the rim is dry and put on the lids. Don't screw them down tightly, just snug them.
Now follow the directions on your pressure cooker. It's a process of heating water, releasing pressure, pressurizing the cooker again and then cooking. It's best to heat up the pressure cooker as you're filling the jars so it will be ready.
Now you have plenty of your own home grown canned green beans to enjoy in your favorite recipes all year long!
What's the difference between an Aga and it's alter ego? In a nutshell, the latter is a cooking machine and the former is a jack of all trades, dealing with everything from cooking to hot water to central heating or all three. While Agas are ready for cooking any time because they're always on, you need to turn your Rayburn up for cooking, which takes around half an hour.
So what about the quality of cooking? A Rayburn is just as easy to use as a conventional oven. And in many ways you get better results than with a normal cooker. You get a special cook book free with your range, full of great recipes, tips, instructions and ideas. It's controlled in just the same way as a regular oven and it's as flexible as you'd expect from a state of the art piece of kitchen kit. Twin burner Rapid Response models heat up incredibly quickly, reaching Sunday roast temperatures within half an hour.
Solid fuel Rayburn twin burner models have one burner for cooking and another for heating. Some models have an electronic programming system for setting different heating and cooker times automatically. You can buy a 'cooking only' model if you like across all fuel types, and you'll probably be surprised to know you don't always need a chimney - there's a power flue option too.
What about water? Your Aga can heat domestic water but you can't run radiators off it. Rayburn Royal range cookers can run between 4-5 radiators and the larger Supreme model can run up to 9 radiators.
It's also good to know that no matter how efficient they are, Rayburn range cookers are wonderfully quiet, often silent. New pressure jet technology means burners these days are low pressure and noise levels are kept to a minimum. They're only just audible when they're heating up and it helps that they're thermostatically controlled.
Because they're made from cast iron, Rayburns have really good thermal properties. They absorb and hang onto heat beautifully to make the most of your fuel. They're fantastically well insulated, efficient and economical even if you leave yours on all the time. Plus, as well as cooking and heating your home, the gentle, consistent heat they give off is perfect for everyday stuff like keeping coffee hot, drying washing and loads more. So go for range cookers and take a new slant on home heating!
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Shop for Pressure Cookers from PressureCookersandCanners.com! Now that the kids are gone from home you need to figure out how to cook only one or two servings at a time. Never fear! The Kuhn Rikon Duromaticand#174 3346 2.5 Quart Stainless Steel Pressure Cooker known as our Empty Nester is here. Brown or saute foods first on the waffle-texture base then pop on the lid and cook it up fast under pressure. This is a perfect first-time all-purpose cooker for small households too. This cooker features solid aluminum sandwiched between stainless steel for fast even heating.Additional featuresDishwasher-safeNew generation spring-loaded precision valveIncludes Quick Cuisine Cookbook - .00 value9.5 diam. inches (24cm) 2 to 4 servings10-year warranty on non-replaceable parts workmanshipAbout Kuhn RikonKuhn Rikon originally of Switzerland is a manufacturer of high-quality pressure cookers and kitchen tools. The company has been in business since 1926 and is known specifically for the famous Duromaticand#174 line of quality pressure cookers. Today Kuhn Rikon headquarters is located in the United States. With a reputation for superior technology superior people and superior customer service the company's mission is to provide unique quality products for the kitchen that blend old-world craftsmanship with innovative technology and design.
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Flavor boost. This 6-quart pressure cooker features fast, flavor-infusing technology which combines high heat and pressure to shorten cooking times. And, the automatic keep-warm function and nonstick removable, dishwasher-safe cooking pot offer convenient use and easy cleanup. From Montel Williams. Includes 6-qt pressure cooker, measuring cup, spoon, glass cover, steam basket, spring loaded cake pan, wire rack, and float valve seal kit Inner pot: dishwasher safe Measures 13"H x 11-1/2"Diam Made in China
No more than a generation or two ago, at the most, the words pressure cooker could cause a grown man to suddenly need to run an errand blocks away from his house. The kids had a burning urge to do their homework, real or imagined, at the far end of the house, preferably outside. Poor Mom was deserted to deal with THE CREATURE, which had the terrifying ability to spew forth chunks and splats of dinner on every conceivable surface of the kitchen, from the pristine white ceiling to the sparkling linoleum floor. Cooking dinner "under pressure" had turned into hand-to-cooker combat with mops, rags, and sponges against dripping walls and puddles from stem to stern of the kitchen. Sigh...What an enticing prospect!
But lo and behold! The pressure cookers of the early 21st century present no injury to life or limb and are easy to use, too. These modern-day marvels are thought to be descended from Denis Papin's jewel of engineering. Papin, a French physicist living in London, designed the prototype of today's pressure cooker, which was alternately called a pressure resister, digester or digestor, or retort while serving as a laboratory assistant to Robert Boyle, a chemist best remembered for Boyle's Law, a physical law which proposed that the pressure and volume of a gas are dependent upon one another.
Papin demonstrated his device by cooking turkey bones in it before the Royal Society in 1679. This pressure digester included a very tight lid on a vessel; provided with sufficient pressure, it enabled the contents of the vessel to be raised to a very high temperature. It was given a safety valve as protection against an exorbitant rise in the pressure, thus releasing the excessive steam.
Let's jump down the time some two hundred and fifty years to the first modern use of the pressure cooker. The 1939 New York World's Fair was the showcase for the first commercially made aluminum pressure cooker, made by the National Pressure Cooker Company, later to become the Presto Company, which today is known internationally. The Baby Boom in the late 1940s was a significant force in the manufacture of the new-style pressure cookers. Unfortunately, many of these cookers had hidden flaws contributing to the high rate of explosive accidents and general mistrust of them.
By now, "modern" pressure cookers were appearing in homes all across America. In the beginning, there was an issue of mistrust (and justifiably so). However, as we go trippingly along the timeline, we find ourselves over the boundary into the 21st century where pressure cookers are items of sheer delight in the ease of use. No more spaghetti à la spaghetti...
Basically, the modern pressure cooker is a kitchen pot with an elaborate lid making a tight, complete seal so that the explosions of yore are not even a condition that might present itself to an absentminded chef. In order for the pressure to work, a sealed pot or vessel, adjusted to a predetermined pressure will not allow liquids or steam to spurt forth from the cooker.
The boiling point of water will increase as the pressure in the cooker climbs higher, in search of the precalculated pressure. Because of this increase, the escalating pressure causes the liquid to reach a temperature in excess of 100ºC (212ºF) before it boils. In 1917, the USDA elected to make the internal pressure setting 15 psi (pounds per square inch), where upon water will boil at 125ºC (257ºF). As the temperature rises, the more quickly the food will cook. The fibers in the food begin to fall apart, causing the entire process to speed up appreciably.
How It All Works or Welcome to Elementary Physics:
Let's start at sea level, with a pot that has no lid but contains water which boils at 100ºC (212ºF). The escaping steam from this pot will also be 100ºC (212ºF). The water will retain the 100ºC reading,irregardless of how much heat is directed at it. But, the pressure inside the pot can rise precipitously if the water evaporation is trapped by a well-sealed lid.
The rising pressure, as well as the temperature of the steam and water inside the pressure cooker, will rise above the normal 100ºC boiling point temperature.
Food inside the cooker cooks extremely rapidly, anywhere from 3 to 4 times faster, due to the steam pressure. The steam causes the intense intermingling of flavors, as well as giving the pressure-cooked food enhanced moistness and succulence. Many more vitamins and nutrients remain behind than with conventionally boiled food. And remember, the higher the pressure, the more quickly (up to 70%) the food will cook, giving you time to enjoy your family and friends.
Take care not to add different foods all at once. They will turn to mush if steamed too long. Put in longer-cooking foods first, release the pressure, and then add the final shorter-cooking foods last.
Watch the pressure on your cooker. Have no qualms about lowering the heat from the stove; this needs to be done immediately so that the pressure will reduce itself.
When the cooker reaches the full predetermined pressure, it is time to start cooking times. Until you learn to predict how slowly or rapidly your pressure cooker functions, it is best to estimate cooking times on the low side.
High altitudes mean increased cooking times. There is no need to make any adjustments for elevations from sea level to 2000 ft. but for every 1000 ft. beyond the 2000 ft. base, cooking time should be increased by 5%.
Simply the mere thought of an old pressure cooker shooting off its mouth (so to speak) was cause for the cold sweats. Rejoice! Today's pressure cookers are built for safety. Until the pressure is released from the pot, it is virtually impossible to open a modern cooker.
There are two choices by which to release the steam: the Natural Release method and the Quick Release method. The Natural Release is extremely simple. Remove the pot from the heat source and allow the pressure to slowly release itself while the pot's temperature decreases. This method of release enables tough cuts of meat and such to remain in a steam chamber which helps to tenderize the food. The other method, the Quick Release, uses an automatic release. It is not a problem if your pressure cooker does not have an automatic release. Merely move the pot from the stove to the sink. Turn the cold water tap on the pressure cooker, allowing the difference in temperatures to bring about a quick release of pressure.
Pay attention to the gasket and valves. The gasket must remain flexible to do its job properly. Be sure to keep food debris and residue from lodging in the valves. Most importantly, do not immerse the lid in water and use dishwashing liquid to hand wash the pot.
Take good care of your pressure cooker and it will take good care of you.
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Cooking has become a chore for many women in today's high speed society. For many families where both the husband and wife have to work in order to meet the financial obligations, the scarcity of time has caused cooking duties to become a problem. But as is widely accepted in everything that we do in life, access to the right tools can make even a difficult task easy and the use of a pressure cooker may simply be the tool that every modern household kitchen needs. In this brief article, we will explore the advantages that pressure cookers offer and once you read, you might very well be motivated in utilizing them in your own kitchen.
Because increasing the pressure causes liquids to boil at higher temperatures, a pressure cooker allows for water, which the basic liquid used in cooking, to boil at a temperature higher than the normal boiling point of two hundred and twelve degrees Fahrenheit. From a practical standpoint, this means that your cooking time to cook the same food will be much lower. This is a huge advantage in our time strapped society. Anything that will cut down on the time to cook foods is a highly welcome and these gadgets offer this characteristic.
Another advantage of using pressure cookers is that because foods cook faster, lesser energy is consumed in the process and with the rising costs of energy, this is another advantage. Additionally by using less energy, you will be performing your part in conservation and green living. A third advantage is that there is no chance of burning the foods. Many foods get burnt during grilling or shallow or deep frying. This issue is avoided when cooking foods with a pressure cooker. Additionally, you avoid all of the dangers of cholesterol and other fats from cooking oils when you boil vegetables and such in a pressure cooker.
Now that you have learnt the advantages of using a pressure cooker, it is time to change your mind and employ one of these simple gadgets in your own kitchen!
LiHom LJ-M042W 4 Cup rice cooker is easy way to cook rice. One touch button control makes anyone to cook rice at anytime. LiHom rice cooker steams up to 4 cups of rice then it keep it warms until serving time. Its fluorescing Teflon (non-stick) coated inner pot cleans easily. It features double safety devices, easy access button activated lever for opening and closing. Indicator lights how whether cooking or warming mode is in use. Automatically switches to a warming mode when it is ready to be served. Special keep-warm heating elements keep rice warm.
Tender, savory Corned Beef with baby potatoes, carrots and cabbage...yummmm!
With St. Patty's Day fast approaching, I have had a few people asking me how to use their pre-programmed electric pressure cookers to make corned beef. Quite honestly, there is no button for that. You must set the timer, just like you would with a cooktop model. However, unlike boiling the beef 1 hour per pound in a traditional pot, your 7 pound corned beef will be ready in 1 hour when pressure cooked!
The salted/brined meat we call Corned Beef actually has nothing to do with corn. The term came about because the salt pellets historically used to brine the meat were the size of a kernel of "corn"! Traditionally the large cut of beef was brined for 3 weeks in a mixture of water, salt, sugar, pickling spice, sodium nitrate and garlic. Since most of us do not have 3 weeks to wait...we'll use the store-bought pre-corned variety!
Corned Beef has a tendency to shrink by about 1/3 during the pressure cooking processing, so keep that in mind as you select your size; size matters with corned beef:-). Most pressure cookers can handle at least 7 pounds of meat but be sure to check your manual for size restrictions and keep in mind the additional room you will need for vegetables. There should be at least a 4-inch airspace between the food and the lid.
Ingredients
The amount of the ingredients below varies widely. You decide on what serving size you desire and adjust your quantities accordingly. By using a pressure cooker, the timing is the same, it will just take longer to come to pressure.
1 corned beef with seasoning packet; 3-7 lbs
1 tsp onion salt
1 tsp celery salt
1 Tbs coarse ground mustard
1 Tbs. brown sugar
1 bottle of beer; darker is better but it's up to you
small red potatoes; 6-15
peeled baby carrots; not the tiny snack-size (or 1-inch rings of large carrots);.5-1 lb.
cabbage; up to 1 medium head
Prepare the meat by removing the corned beef from the package and rinsing off the surface brine. Lay the corned beef onto a cutting board and sprinkle the onion salt, celery salt, brown sugar and mustard over the meat. Use your hands and massage the seasonings into the meat.
Looking at the pot of your pressure cooker, decide if the meat must be cut down to fit inside. Ideally you will leave the meat whole and either stand it on end "curling" it along the inside edge (fat side out) or just laying it inside the pot flat or arched (fat side up). However, if it is just too large, cut the meat in half or however is necessary to fit!
When the meat is in the pan, sprinkle in the seasoning packet and add the bottle of beer. Fill the pot with cool water until the meat is submerged by 1 inch. Place the pot onto the stove, or into the electric base, attach the lid and set it to air tight.
Set the timer on the electric pressure cooker for 1 hour or for stovetop models, set a timer for 1 hour after pressure has been reached.
Prepare the veggies by washing and peeling the potatoes (if desired), washing, peeling and cutting large carrots into 1-inch rings or just washing the the pre-peeled baby carrots. For the cabbage, pull off and discard any spotted or wilted outer leaves and the cut the cabbage in half lengthwise. Use a sharp knife and cut a "V" shape removing the hard core from the end and extending up into the cabbage. Chop the desired amount of cabbage into large bite-size pieces; do not shred or finely chop! Place all of the veggies into a bowl and cover with a wet paper towel; place into the fridge.
When the hour is up, turn the pressure cooker off and/or remove from heat. Let sit 10 minutes and then carefully release the remaining pressure. Carefully open the lid and remove the meat to a cutting board. Let the liquid remain untouched in the pot.
When cool enough to handle, use a sharp knife and slice away the majority of the fat on the meat; discard.
Using a measuring cup or turkey baster, carefully remove as much fatty oil from the top of the liquid as you can. You want to leave some to season the vegetables so do not use a separator.
Reload the pot first with the potatoes and carrots, then with the meat and top with the cabbage. If you find that you now have too much liquid, use a measuring cup and remove however much you need to have a 4-inch space at the top of the pot. If it is still to full, you will have to remove some of the potatoes!
Replace the lid and reset the electric cooker to 10 minutes. For stovetop models, set your timer for 10 minutes after pressure is reached.
When the time has elapsed, turn the pressure cooker off and let the pressure release naturally.
Carefully open the lid and remove the meat to a cutting board. To serve, cut against the grain and serve with the vegetables and a side of stone ground mustard or prepared horseradish.
Enjoy - Alison - The Kitchen Authority!
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It's a busy world we live in, and for many of us, it becomes a nightly struggle just getting dinner on the table. But who among us wouldn't love to be able to quickly and easily prepare delicious and healthy meals every night, and to be able to save money in the process? Many folks are doing just that, and have made the decision to take the stress out of daily cooking. These people have discovered the joys of meal preparation with the WMF Perfect Plus Pressure Cooker.
When I first learned about pressure cooking meals, I had one image in my mind - the noisy, whistling, rocking pots that always looked like they were about to explode any minute. With this in mind, I found it interesting to learn how the WMF Perfect Plus Pressure Cooker uses the latest pressure cooker technology to enable safe - and quiet - food preparation. With an easy-to-use lock and quick release system and an easy-to-read pressure indicator, the Perfect Plus is designed for simple and safe handling.
Additionally, the WMF Perfect Plus Pressure Cooker is a standout in terms of construction: built of sturdy, functional stainless steel that is the most efficient material to heat evenly for cooking, it will last for years, making it a great investment.
What about the food? Delicious, juicy meats, and vegetables cooked to perfection are the hallmarks of pressure cooking. Meals are generally done in significantly less time - up to 70% less - than regular cooking. Preparing tasty meals is a great benefit itself, but faster cooking also means that less nutrients are lost during the cooking (making it healthier) and that less energy is used as well (making it less expensive).
Everyone can probably agree that preparing mouth-watering, healthy meals that you can have on the table in less than 30 minutes would make evening meals far more enjoyable. And if it would be possible to save time and money in the process, that would be even better. Whether for yourself or someone special, with the WMF Perfect Plus Pressure Cooker, you can give the gift of stress-free, healthy, economical cooking this holiday season.
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Supplied to professional kitchens and great for yours! This NSF Certified SuperSteelreg stock pot separates itself from the average commercial stainless steel pots.
The pot is constructed of quality stainless steel with a Heavy-Duty 3-ply bottom consisting of two layers of stainless steel surrounding a 5 mm thick aluminum core. This results in extra strength, allows for superior heat distribution and is induction ready making THIS one of the most versatile lines of stainless steel pots available.
Ideal for soups, pastas, stocks, bulk vegetables and seafood. Commercial grade with brushed exterior and interior.
NSF means a HIGH QUALITY!
Items marked with the NSF logo means that the item and its manufacturing facility was tested and approved by the independent testing company called NSF - National Sanitation Foundation (www.nsf.org) to be safe for commercial use.
Many professional restaurants adhere to using NSF listed cookware in their commercial kitchens. The NSF logo can be found on millions of consumer, commercial, and industrial products today. Products evaluated and certified by NSF International include bottled water, food equipment, home water treatment products, home appliances, plumbing and faucets, and even pool and spa components.
No other independent testing programs require companies to comply with the strict standards imposed by NSF and its product certification programs. From extensive product testing and material analysis to unannounced plant inspections, NSF is the only third-party testing organization to undertake a complete evaluation of every aspect of a product's development before it can earn our certification.
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Tayama 7 Liter Pressure Cooker cooks 3 to 5 times faster than a microwave for many foods. Cover lock indicator shows at a glance if there is pressure inside the cooker. Sealing lock provides fast, even heat distribution. Gleaming stainless steel body ensures lasting beauty and easy cleaning.
