INGREDIENTS

INSTRUCTIONS

Once you have become a skilled in the use of your pressure cooker,  you
will want to adapt some of your own favorite recipes to pressure
cooking. Spending a few minutes in converting a pet recipe will pay
dividends in time saved ar you use the recipe over and over. Recipes
for soups, poultry, seafood, vegetables and many combination foods  can
easily be adapted to pressure cooking.  Here are the three  important
things to determine and check. 1. AMOUNT OF LIQUID: Use  comparable
recipes in this book as your guide. In general, when  preparing soups
and braised meats, the amount of water can be reduced  form the
traditional recipe because it allows for water evaporation  during the
long cooking. Therefore, vegetables and mixtures including  vegetables
may need only small amounts of water. At least 1/2 cup  water is always
add to the cooker for the production of steam. 2.  COOKING TIME. The
length of time that a food should pressure cooked  is usually 1/3
(one-third) of the cooking time given in your recipe.  Do not start
counting time until 15 lb pressure has been reached and  you lowered
heat for cooking. 3. METHOD OF COOLING THE COOKER.  Whether you should
cool the cooker immediately or let pressure drop  of its own accord
depends on the type of food being prepared. Again,  checking a similar
recipe in this book is helpful.  In general, large  solid pieces of
meat, like roasts, should continue to cook while  pressure drops by
itself. For other foods, the cooker can be cooled  right away and food
served immediately. Use the rack is another thing  to decide upon in
adapting personal recipes to the pressure cooker.  When you want to
blending of flavors during cooking, place food in  the cooking liquid
(water, broth, beer, etc.). When you wish to cook  foods such as roasts
out of the liquid, place them on rack, above the  liquid. Some cooks
like a crisper exterior on their meats then is  usually produced by the
pressure cooker. For a crisp outside, just  broil meat a minute or two
after removing from the cooker. In a high  altitude areas, cooking time
should be increased 5% for every 1000  feet about the first 2000 feet.
Posted to MM-Recipes Digest  by THEHOGUES@t-online.de (John & Trudi
Hogue) on Sep 5, 1999

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