Pressure Cooker Brands
When it comes to pressure cookers, the best advice we can give is to initially follow the instruction booklet to the letter. Your brand-new pressure cooker needs to be correctly used or it could be fatal. The lid must always be securely attached and steam pressure must escape from the pot at the correct time. Check the rubber gasket seal plus the steam vent tube, as these are two of the most important parts of this appliance. The venting tube must be clear of debris, with all food clogs removed for safety’s sake.
Previously, we would have used crockpots as a variation on the pressure cooker. Both have been around for many decades, yet it is the pressure cooker that garners the most success. Besides, a crockpot recipe can easily transfer to a pressure cooker with ease. Most cuts of meat will cook to perfection, and in a tenth of the time.
When cooking other foods such as vegetables, pasta, rice and so on, it must be noted that some of these foods will produce a foamy substance! This foam can cause the pressure cooker’s vents to block. When you are cooking with these foods, ensure that the cooker is only half full, adding a spoon of oil to ensure that the foam is kept to a minimum. Watch out for beans, apples and oatmeal. These foods create the most foam.
With a pressure cooker, timing is a key ingredient. Meats have some leeway in this regard, but vegetables and fruits can be easily overcooked. Your pressure cooker, such as the Prestige or Raymond Blanc pressure cooker will have a chart with strict times for your food groups. Keep a note on the gauge, the clock and your new piece of kitchen cookware will produce incredibly tasty dishes.