All About Pressure CookingMama's talking all about Pressure Cooking. From buying to using to recipes for your cooker.These Cookers are making a comeback in a big way and it's about time. A lot of people are afraid of them but todays cookers if used properly are just as safe as any other appliance in your kitchen.
* They save time. A roast that normally takes 2 or 3 hours in an oven can be cooked in an hour when cooked with pressure. * It's a healthy way of cooking. Vitamins and minerals are not lost when cooking with high pressure. * Many crockpot recipes convert easily. If it takes 8 to 10 hours in a crockpot, it will only take 1 hour when cooking with pressure.
* Always make sure you follow the instruction booklet. * Never buy used. You don't know what your getting. * The rubber gasket seal and the steam vent tube are the critical parts. Before each use, make sure that the gaskets are clean, not ripped or torn; and that the vent tube is not clogged. * Never use as a deep fryer unless it is specifically made to be used that way. * Always store the lid separate from the base. * Never leave a your cooker unattended, especially near children. * Be careful when you release the pressure the steam is extremely HOT! * NEVER try to force the lid open.
* According to Cooks Illustrated Magazine, the Magefesa - Super Rapida, and the Kuhn Rikon 5-qt. Cookerwere rated the best. They are both easy to use and have great safety features as well as pressure valves. Mama's Pressure Cooking Recipes:
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