We all have been under pressure at one time or another
especially during the holidays. Pressure can be a great thing… in particular
when it is combined with heat. Diamonds anyone? Ok so hopefully your cooking
shines like a diamond, but is not as hard.
I actually have wanted to write about pressure cookers since
last spring…but I have hesitated because of the Boston Marathon bombing.
Understandably there was concern about safety and there was a national emphasis
being put on internet searches involving pressure cookers and I did not want my
blog to gain that type of attention.
I received a pressure cooker from a friend and I am
eternally grateful. These are amazing tools. I remember my grandma used hers
often, but I did not have any inkling about what she was doing. She made the
most amazing swiss steak, tomatoey, vinegary, unctuous, and comforting. I do
not have her recipe, but I have been cooking everything else that I can think
of in my new best friend.
Pressure cookers are unique and therefore they can cause
some unrest. The science behind it is that when you pressurize a vessel it
raises the boiling point of water. At sea level water boils at 212° F, under 15
psi water boils at 250° F. This allows the food to cook faster at higher temperature
without drying out. The pressure builds in the sealed pot and it makes noise
and lets off a little steam, and this can understandably cause some concern.
Many years ago there were some problems with pressure cookers not being safe
due to faulty gaskets or incorrect use, but now there are several varieties and
as long as you follow directions you should have no problem.
Why should you use a pressure cooker? It is a quick and
efficient way to cook food. Everything from mashed potatoes to pot roast can be
cooked in a pressure cooker and the results are amazing. Pot roast in the oven can take up to three
hours or more… but pot roast in a pressure cooker happens in an hour and the
taste is unmatched.
You can overcook food and therefore I recommend following
the directions exactly (or you can turn California blend vegetables into an
interesting puree). Trust me…
Check out this quick mashed potatoes recipe…
2 lbs. Idaho
Russet potatoes, quartered
1 cup water
1/3 cup half and
half
4 tablespoons
butter (1/2 stick)
Salt / pepper
Directions
Place peeled and quartered potatoes into the steamer basket
or on metal trivet of your pressure cooker. Add water to your potatoes.
Pressure cook on HIGH for 5-7 minutes, using the natural release method.
Drain potatoes, add 1/2 and 1/2 and butter, mash and stir
vigorously. The potatoes should cream together rather quickly (if you need to
you a hand mixer you can). I like to use bacon drippings and maybe some
shredded cheese to make this side dish really pop.
Now go put on your Queen record and let’s put some food
under pressure!!!
Trace
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