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PRESSURE COOKING; An Old Way To Cook SAFELY And VERY VERY FAST! You Will Be Amazed At The Meal Prep Time & $ Savings!!

Updated on June 2, 2014

Learn a new fast way to cook. Save both cooking time and money while you are at it too!

As most of us know, there are many cooking methods. Some very slow and some that are very fast. All are distinct in their methodology and each provides awesome results when done right of course. Pressure cooking has its own learning curve to add to your cooking profile of skills.We all know too that cooking meals can be quite an arduous time consuming task taking many hours of ingredient preparation and then the actual cooking time itself.

The most familiar cooking methods are; frying, boiling, baking, steaming, braising, stewing, roasting, broiling, stewing, grilling, smoking, slow cooking (crockpot), microwaving, and pressure cooking. Pressure cooking sort of fell out of favor years ago usually when careless cooking attention caused cooker explosions and injuries back in the day when there were also less safe pressure cookers along with maybe the chef nipping at the cooking sherry too much and not paying the proper attention to proper pressure cooker usage. Naturally, cookers exploding in the kitchen caused many folks to develop a fear and avoidance of pressure cooking.

Today's modern pressure cookers have multiple cooker safeties to avoid this nasty outcome and provide a new reborn interest and delight in a very fast way to cook like you would not believe! Pressure cooking is regaining in popularity as folks understand the versatility and safety and time savings in using a modern pressure cooker. Those old cookers will still work as long as the seal is intact and in good condition. Seals for the old cookers can usually still be found too.The most popular brand back in the day was PRESTO which is still a major pressure cooker manufacturer and their cookers have stood the test of time and improvements in cooker technology. You just might find one of these old gems stashed away in your attic, garage or cellar or at garage sales, yard sales, flea markets, and the like. Just make sure it's intact with the pressure regulator and that it is a popular brand for which parts are still available. Don't forget to look up the cooker manual too if you can find one along with a good pressure cooker cookbook if you are going to the used and pre-owned cooker route.

I will presume that readers know of and have experienced most of the other cooking methods listed here so I will address pressure cooking as a technique that all cooks should get to know and adopt in their cooking skills inventory. It will save you loads of cooking time, at the very least in the 25% to the 50% plus range, and, the outcomes are very tasty. Pressure cooking has a huge range of cooking diversity too contrary to some common misconceptions and beliefs. Cooking with steam under pressure preserves vitamins and minerals too as only a very small amount of water or other liquids is involved in the cooking process.

Pressure cooking is all in the TIMING!

Staging your foods is essential, and large meat pieces take longer . The hard veggies take a bit longer than the soft veggies. Generally speaking, the veggies are added after the main large element like a cut of roast is almost done, the veggies will only then take a few minutes to add and cook thereafter. Undercook always and come back if more cooking time is needed. As with ANY cooking method you can almost never save a overcooked meal! Note; if you do turn it into mush however it will make a great baby food!

Pressure cookers will allow you to schedule and measure your meal preparation times in minutes versus hours! They are much more versatile than microwave ovens and in many cases very much faster. Therefore they complement the microwave style of cooking for time saving convenience. Cookers can range in price from quite reasonable to quite pricey depending on the cooker types, capacities, and features, the manufacturer, and your budget. They are all easy to research, review, price out, and order right on the internet. You rarely will find pressure cookers in stores except maybe the big box stores around harvest and canning times, and then in only limited selection usually featuring the huge canning capacity type cookers.

There are two basic pressure cooker types; the stovetop cooker that you use on your kitchen range to the fancy electric programmable standalone models whichsubstantially reduce or eliminate the time and personal attention needed to monitor a stove top cooker. Many have the versatility to perform several other cooking functions, (especially the electric programmables) and therefore are multiple type cookers not just limited to pressure cooking duty. This saves yet even more money by eliminating needing to purchase another cooking device for your kitchen. Do note however, that the stovetop cookers do require a bit more personal attention to the ongoing cooking process. Cookers are made in aluminum or stainless steel with stainless steel being the best cooker choice although a bit (or quite) more expensive.

Cooker prices vary greatly among models, features, and manufacturers. Plenty of pressure cooker user reviews exist online to help you in researching, evaluating, shopping, reading cooker reviews, and pricing as well as ordering your cooker. There are also zillions of pressure cooker recipes and cooking tips conveniently available online as well so you will have plenty of resources to assist you with this fantastic cooking piece of cooking equipment and methodology.

Who doesn't like to save money? Who doesn't like to save valuable cooking times for family meals?

By using pressure cooking, you will save tons of money by being able to use the cheaper cuts of meats that would otherwise be very tough but get tenderized in the process of pressure cooking . Veggies cook in just a few minutes and even most heavy roast cuts will take generally less than one hour depending on weight/size. Also, you can make many one pot meals and/or use your cooker to augment whatever additional cooking you do on or with your kitchen range or oven.

Soups, stews, chowders, chili, and other "one pot" meals are a breeze using a pressure cooker. This capability saves yourself from slaving over a hot stove in the Summer while providing the fast heartiest of meals in the Winter as well. If you grow a vegetable garden you can easily use the much larger canning pressure cookers to put up your veggies and fruits for year round use. A great complement to your cost saving garden efforts.

Here are just SOME popular ingredients for you to easily see the TREMENDOUS diverse advantages of pressure cooking.

Meats; Beef Poultry Lamb Pork Veal Seafood; lobster crab clams whole fish octopus/squid oysters shrimp salmon/bass steaks tuna Vegetables; potatoes carrots onions cabbage green beans corn on cob beans celery turnips spinach kohlrabi tomatoes beets leeks rutabagas eggplant peppers kale mushrooms One pot meals; Stews chowders soups chili corned beef and cabbage Desserts; custards berries stone fruits,( peaches, cherries,apricots plums etc.) Pasta Dishes; many

The versatility of a pressure cooker is virtually endless. Experimentation with your own family recipes will be a lot of tasty fun too!

Happy cooking and bon' appetite!!

How Long to Cook Foods in a Pressure Cooker? It's all in the staging and timing. major rule; NEVER OVERCOOK!

You can’t test foods for doneness while pressure cooking, so here’s a handy table that shows how long to cooks foods in a pressure cooker. The cooking times in the table begin when the pressure cooker reaches high pressure.

Always start with the shortest cooking time; you can always continue cooking under pressure for an additional couple minutes until the desired texture and doneness is reached.

Recommended Pressure Cooker Cooking Times Food Cooking Time (in Minutes)

Apples, chunks 2 Artichokes, whole 8 to 10 Asparagus, whole 1 to 2 Barley, pearl 15 to 20 Beans, fresh green or wax, whole or pieces 2 to 3 Beans, lima, shelled 2 to 3 Beets, 1/4-inch slices 3 to 4 Beets, whole peeled 1 2 to 14 Broccoli, florets or spears 2 to 3 Brussels sprouts, whole 3 to 4 Cabbage, red or green, quartered 3 to 4 Carrots, 1/4-inch slices1 to 2 Cauliflower, florets 2 to 3 Chicken, pieces 8 to 10 Chicken, whole 15 to 20 Corn on the cob 3 to 4 Meat (beef, pork, or lamb), roast 40 to 60 Meat (beef, pork, or lamb),1-inch cubes 15 to 20 Peas, shelled 1 to 1 1/2 Potatoes, pieces or sliced 5 to 7 Potatoes, whole, small or new 5 to 7 Potatoes, whole, medium 10 to 12 Rice, brown 15 to 20 Rice, white 5 to 7 Spinach, fresh, 2 to 3 Squash, fall, 1-inch chunks4 to 6 Squash, summer, sliced 1 to 2 Stock 30 Sweet potatoes, 1-1/2-inch chunks 4 to 5 Turnip s, sliced 2 to 3


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