Posts Tagged ‘natural release’
So you have a new pressure cooker, now what? On today’s Tuesday’s Tip with The Kitchen Whisperer, I’m sharing with you some of my best pressure cooker tidbits!
Pressure Cooking, while it’s been around for decades, really didn’t come to life again until a few years ago. I’ve been a PC fanatic for the past 4-5 years and have been preaching about it since then. I have a bunch of PC recipes and have told you guys that most meal recipes can be converted to the PC.
With that I though I’d put together some tips about your new pressure cooker that will hopefully help you out.
But is it safe???
Yes! The ones you buy today are NOTHING like what our mothers and grandmothers had. No lids flying off, food hitting the ceiling and you need to wear a kevlar body suit to use them. Almost all the ones I’ve seen have a double locking mechanism where you cannot remove the lid until the pressure has been released and it’s safe to do so.
Liquid? How much is too much? How much is not enough?
Pressure cooking requires liquid, at least a cup. You never want to fully submerge your items in the pot – you’re not boiling the items. Since everything is pressure sealed you have very little evaporation. Never, EVER go more than half full with liquid. The less liquid the more concentrated the flavor. But you MUST use enough liquid. Always follow the recipe people!