Cooking Hint of the Day - Pressure Cooking 101 - PART 2greenspun.com : LUSENET : Cooking & Crafts : One Thread
Foods that normally take hours to prepare using conventional methods take onlyTips for Electric Stove Use:
a third of the time to cook. That adds up to both time and energy savings.
Electric burners are notoriously slow to respond to temperature control changes, so here are a few tips for making the cooking process smoother. Both of these methods work on ceramic & electric cook tops equally well.
When the pressure cooker has reached the desired pressure remove it from the heat and let the burner cool down for a few minutes. Unless the pot is removed from the heat it will continue to insulate the burner & inhibit its ability to cool on its own. The pot should have no problem maintaining pressure even while off the heat. When the heat has come down, place the cooker back on the low heat to complete the cooking process.
If you have two burners available, turn the second burner on low at the time you begin cooking. Simply move the cooker over onto the second burner once desired pressure has been reached to complete the cooking process.
How Much Pressure
Most pressure cooker recipes are made to cook at a standard of 15psi. This setting is the standard as determined by the USDA way back in 1917, and until the arrival of the new and improved 2nd generation pressure cooker with multiple pressure settings, all pressure cooker had just that one 15psi setting. That pressure setting still remains as the standard today. Many pressure cookers will provide only one pressure setting, this is especially true of older pressure cookers with the jiggle top regulator weights. Generally this single pressure setting is HIGH or 15psi, which is just fine because the majority of recipes call for cooking at that setting.
Almost all recipes designed for the pressure cooker are made to be cooked at 15psi for a specific time, in fact this setting is so common that most recipes don't even need to mention it. If no pressure setting is stated cook at high, or 15psi pressure for the stated time.
If a recipe calls for a lower pressure setting that will be stated in the recipes. Recipes that are designed for the new cookers may have recipes that require LOW, MEDIUM, HIGH pressure, or on the first or second red ring, which corresponds to the medium and high pressure settings. Some pressure cookers may have more rings and a wider range of pressure setting, others come with selection switch and canners have a pressure gauge. Some pressure cookers offer variations of the original 'jiggle-top' weights and use a stationary weight that doesn't rock, it just hisses, others have a dual or triple weighted pressure regulator allowing you to set different pressure.
Pressure Cooker 101 - Part3: Selecting a pressure cooker, pressure cooker care and cleaning, pressure cooker safety.
Pressure Cooker 101 - Part 4: Common mistakes, pressure cooker hints and tips, how a pressure cooker works.
TYPE OF VEGETABLE AMT. OF LIQUID TO USE COOKING TIME Asparagus, thick whole (fresh or frozen) 1/2 cup 1 to 2 minutes Beans, green or wax, (fresh or frozen) 1/2 cup 2 to 3 minutes Beet greens, whole 1/2 cup 1 to 4 minutes Beets, small whole 1 1/2 cups 12 minutes Beets, large whole 2 cups 20 minutes Beets, 1/4inch slices 1/4 cup 4 minutes Broccoli, florets (fresh or frozen) 1/2 cup 2 - 3 minutes Broccoli, spears 1/2 cup 3 minutes Brussels sprouts, whole (fresh or frozen) 3/4 cup 2 - 3 minutes Cabbage, red or green, 1/4-inch shreds 1/2 cup 2 - 3 minutes Cabbage, red or green, quartered 1 1/4 cup 3 to 4 minutes Carrots, whole 1 cup 3 to 5 minute Carrots, 1-inch chunks 3/4 cup 4 minutes Carrots, 1/4-inch slices 1/2 cup 1 minute Cauliflower, florets 1/2 cup 2 to 3 minutes Cauliflower, whole 1/2 cup 6 to 8 minutes Celery, sliced pieces 1/2 cup 3 to 5 minute Collard greens, coarsely chopped I cup 5 minutes Corn, kernels (fresh or frozen) 1/2 cup 1 minute Corn on the cob (fresh or frozen) 1/2 cup 3 minutes Eggplant, sliced 1/8- to 1/4-inch slices 1/2 cup 2 to 3 minutes Eggplant, 1/2-inch chunks 1/2 cup 3 minutes Escarole, coarsely chopped 1/2 cup 1 to 2 minutes Kale, coarsely chopped 1/2 cup 1 to 2 minutes Kohlrabi, cut in pieces 3/4 cup 3 to 4 minutes Mixed Vegetables, frozen 1/2 cup 2 minutes Okra, small pods 1/2 cup 2 to 3 minutes Onions, whole 1 cup 7 - 9 minutes Onions, quartered 1/2 cup 3 minutes Parsnips, 1-inch chunks 1/2 cup 3 minutes Parsnips, 1/4-inch slices 1/2 cup 1 minute Peas, shelled (fresh or frozen) 1/2 cup 1 minute Pepper, whole sweet Bell (green, red, yellow) 1 cup 3 minutes Potatoes, 1 1/2-inch chunks 1 cup 6 minutes Potatoes, new, small whole 1 cup 5 minutes Potatoes, russet or baking, whole (1 pound) 2 cups 25-30 minutes Potatoes, russet or baking, peeled & quartered 1 cup 10 - 12 minutes Potatoes, whole I cup 12 - 15 minutes Pumpkin, 2-inch chunks 3/4 cup 3 to 4 minutes Rutabaga, 1-inch chunks 3/4 cup 4 minutes Spinach, (fresh or frozen), coarsely chopped 1/2 cup 1 minute Spinach, fresh, whole leaves 1/2 cup 3 minutes Squash, acorn, halved 1 cup 7 minutes Squash, Hubbard 1-inch chunks 1 cup 8 - 10 minutes Squash, butternut, 1-inch chunks 3/4 cup 4 minutes Squash, pattypan, 2 pounds whole 1 1/2 cups 11 minutes Squash, summer, zucchini or yellow, 1/2-inch slices 1/2 cup 2 minutes Sweet potato, 1 1/2-inch chunks 1 cup 5 minutes Swiss chard, coarsely chopped 1/2 cup 2 minutes Tomatoes, quartered 1/2 cup 2 minutes Tomatoes, whole 1 cup 3 minutes Turnip greens, whole leaves 1 cup 4 minutes Turnips, small, quartered 1/2 cup 3 minutes Turnips, 1 1/2-inch chunks 1/2 cup 3 minutes
-- Karen (email@example.com), May 06, 2002
I'm looking forward to all of this - we've been discussing getting a new pressure cooker and I have no idea how to use one!
-- Christine in OK (firstname.lastname@example.org), May 07, 2002.
Great!! my husband bought 4 at a auction last year for $1.00 each. I didn't know how to cook with them.Thanks!
-- Joanie (email@example.com), May 09, 2002.