Using a pressure cooker
offers two benefits. You can use less expensive foods for healthy meals and you
can cook them quickly.
I regularly cook dried
chickpeas without presoaking in 15 minutes or a turkey stock in 30 minutes of
active cooking time. The term active cooking time indicates the prescribed
cooking time but you must allow the cooker to cool to room temperature before
you can remove the lid. This may take 10 to 15 additional minutes.
A pressure cooker is a
specialized heavy aluminum pot with a lid that locks into place and seals
tightly. The lid has a rubber gasket to create the seal. The lid has a
regulator that maintains the build up of pressure. Pressure cookers come with either a jiggle top or with a
gauge that rises with the pressure.
Under pressure a higher
temperature and greater humidity are reached and the food cooks more quickly.
Modern pressure cookers have safety features if too much pressure builds up in
the pot.
Liquid is required. The pot
has measurement lines to indicate half and two thirds full. The pot must not be
filled more than two thirds full. Be sure to submerge any solids so you can
accurately read the fill level.
Place food and liquid in
pot; secure lid and place on high heat. Once pressure has been reached, reduce
heat just to maintain pressure. You can judge that the pressure has been
reached by the sound the pressure regulator makes. It will have a constant
stream of steam. Start your cooking time now. Continue cooking for the
prescribed time and then turn off heat. Allow pot to cool naturally until no
steam is being released from pressure regulator. Now the lid can be opened
safely.
Pressure cookers can be
purchased in most home cookware departments. Price varies from $49 to $250.
Usually they are made of an aluminum core with a stainless steel outer surface
for easy cleaning and attractive appearance. Their aluminum base maintains a
more even temperature so the food does not burn on the bottom.
All parts should be hand
washed. The rubber gasket should be removed and washed to remove any greasy or
sticky residues. Dry thoroughly before placing the lid on for storage.
Foods that take a long time
to cook are ideal to prepare in a pressure cooker. This includes the less
tender cuts of meats, dried beans and grains, stews and stocks. The active
cooking time will vary but usually is between 10 and 45 minutes. Vegetables and
other foods that cook in less than 15 minutes are not good candidates. They
will turn out soft and mushy.
Turkey Stock
1 turkey carcass
1 onion
1 stalk celery
1 large carrot
1 or 2 bay leaves
Whole spices including black
peppercorns, juniper berries, allspice to equal 1 teaspoon 5mL
Remove all fat and skin from
the carcass and discard. Place bones in the pressure cooker. Roughly chop the
onion, celery and carrot. Add to pressure cooker. Add whole spices. Fill with
cold water to the 1/2 or 2/3 line. Place lid on pot and secure. Place pot on
high heat. When the steam regulator allows a steady stream of steam to escape
reduce heat just to maintain this level. Cook like this for 30 minutes. Turn
off heat and allow the pot to cool naturally until no steam escapes from the
regulator. Open.
Strain the solids through a
colander over a large bowl. Discard solids. The liquid is the stock and can be
used right away, be frozen or pressure canned for future use or pressure
canned.
Oxtail Stew Cádiz Style as shown above
Oxtail is commonly
discarded. The gelatin in oxtail creates a silky mouth feel resembling fat but
without the calories. The garlic mellows out with the long cooking time so
please use the prescribed amount. (Adapted from Tapas the Little Dishes of
Spain by Penelope Casas)
2 lbs small oxtail
1 head garlic, separated and
peeled
1 bay leaf
1 whole clove
salt
freshly ground black pepper
1/2 cup dry white wine,
optional
1/4 cup canola or olive oil
1 cup water
1 cup chicken broth
Combine all ingredients in
your pressure cooker pot. Cook as prescribed in the instructions above for 45
minutes. Turn off heat and let pot cool naturally.
Pour the stew into a
strainer. After cooling, pull the meat off the bones and return the broth and
meat to the cooking pot. Discard the bay leaf and clove. In a food processor or
blender purée the garlic and onion. Beat in about 3/4 cup of the broth
gradually, then stir this mixture into the pot. This recipe may be made ahead
and reheated. Serves 6 to 8 as an appetizer.
