The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric: A Cookbook - Softcover

Weinstein, Bruce; Scarbrough, Mark

 
9780804185325: The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric: A Cookbook
Softcover
ISBN 10: 0804185328 ISBN 13: 9780804185325
Verlag: Clarkson Potter, 2015

Inhaltsangabe

The ultimate in pressure cooker books--with 500 recipes for breakfasts, soups, mains, grains, vegetables, and desserts--each adapted for stovetop or electric models, such as Instapot.

The old-fashioned pressure cooker has been rediscovered by modern home cooks, both for its quick-cooking powers (dried beans are perfectly soft in 35 minutes; risottos are tender in 20 minutes) and for its ability to infuse foods with intense flavor (carrots become sweeter, meat more savory). The Great Big Pressure Cooker Book has recipes for every device, stovetop and electric, no matter the manufacturer.

Whether you're seeking an adventurous array of spices, found in dishes such as Cherry Chipotle Pulled Chicken or Smashed Sweet Potatoes with Pineapple and Ginger, or pure comfort food, like French Toast Bread Pudding or Classic Pot Roast and Potatoes, you'll find the perfect recipe--each labeled by level of ease--to feed your family. This is the only pressure cooker book you'll ever need.

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Über die Autorin bzw. den Autor

BRUCE WEINSTEIN and MARK SCARBROUGH are the creators of The Great American Slow Cooker Book as well as the bestselling Ultimate Cookbook series (on subjects as diverse as pizza, ham, candy, shrimp, and peanut butter), Goat: Meat, Milk, Cheese, and Grain Mains. They were nominated for a James Beard Award in 2011 and are regular contributors to WeightWatchers.com and Eating Well, Cooking Light, and the Washington Post.

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chapter 1

Breakfast

Who digs a pressure cooker out of the cabinet on a busy Tuesday morning? Not ­us—­but we do get it out for a Saturday ­mid- morning breakfast or any time we have weekend guests in from New York City. Or on the holidays when we’ve got a house full of family. Or during busy photo shoots when we want a hot breakfast. Come to think of it: we’ve probably pulled out the pressure cooker on a Tuesday morning.

Using a pressure cooker for breakfast isn’t just about faster cooking; it’s also about better cooking. Toast is fast. A pressure cooker layers depths of flavor in breakfast casseroles and compotes, hashes, and even porridges, all without much effort.

Take ­steel-­cut oats. Yes, they’re done in minutes under pressure, as opposed to a long simmer in a saucepan. But they’re also done better: they not only take on the vaunted creaminess that ­long-­cooking affords but also pick up more flavor from the surrounding liquid and dried fruit.

Retaining a bit of firmness underneath the velvety luxury, they end up with better texture and a more intense flavor. They’re definitely more satisfying than any microwave fare.

You may also be surprised at how pressure cooks eggs: the whites stay creamy and delicate; the yolks, set to your preference. At this point, we can’t imagine making ­soft-­boiled eggs any other way.

Of course, there’s a “but” or two: pay attention to the stated release in these recipes and follow the instructions carefully. Some grains get foamy under pressure and will spurt out of the pressure valve if you attempt a quick release when a natural one is called for. Others need a bit of time under a natural release so they can absorb moisture and get tender without going gummy.

Most whole grains need to be presoaked. And be prepared to eat when breakfast is ready. Many of these dishes ­aren’t forgiving: bread puddings can get dry; eggs can turn tough. So make the coffee, set the table, and prepare the breakfast recipe as the last task in the list. Listen, ­that’s not a bad thing. If ever a meal called for efficiency, it’s breakfast. The day awaits!

One more thing: we’ve adjusted the Effort label in this first chapter. That is, recipes that might have been marked “a little” in a subsequent chapter are labeled “a lot” of effort here. Given that we stumble around half blind before our second cup of coffee, we sometimes think melting butter in the morning qualifies as heroic.

So here are some fine hot cereals, breakfast bread puddings, potato hashes, and fruit compotes. We’ve even got a fine and fast sausage gravy, a sweet breakfast version of polenta, and an innovative ­top-­of-­the-­morning risotto for a special treat. You provide the toast and coffee; the pressure cooker will do the rest.

Apple Maple Oatmeal

Effort: Not much • Pressure: High • Time under pressure: 12 or 18 minutes • Release: Natural • Serves: 4

1/2 cup ­steel-­cut oats

1/2 cup chopped dried apples

1/4 cup maple syrup

1/4 cup sliced almonds

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1Mix everything with 21/4 cups water in a ­6-­quart stovetop or electric pressure cooker.

2Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once the pressure has been reached, reduce the heat as much as possible while keeping this pressure constant. Cook for

12 minutes.

OR

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at this pressure for 18 minutes.

3Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure return to normal, about 10 minutes.

OR

ELECTRIC: Turn off the machine or unplug it so it ­doesn’t jump to its ­keep-­warm setting. Allow the pot’s pressure to return to normal, 10 to 12 minutes.

If the pressure in the pot ­hasn’t come back to normal within 12 minutes, use the ­quick-­release method to bring it back to normal.

4Unlock and open the pot; stir well before serving.

Testers’ Notes

This is a ­whole-­grain breakfast in minutes! It’s one of the perks of owning a pressure cooker.

Use only ­steel-­cut oats (also called “pinhead oats” or “Irish oats”), not rolled oats and not the more ground Scottish oats, and certainly not instant oats. ­Steel-­cut oats are the whole groats (bran, germ, and endosperm), cut into smaller pieces.

Don’t even think about using anything but real maple syrup in this recipe.

You can substitute chopped dried pears, nectarines, peaches, or apricots for the apples.

Serve It Up! Warm some milk, ­half-­and-­half, or cream in a small saucepan over low heat or in the microwave for a couple of minutes on high (but do not boil). Pour over each serving.

Creamy Banana Oatmeal

Effort: Not much • Pressure: High • Time under pressure: 12 or 18 minutes • Release: Natural • Serves: 4

1/2 cup ­steel-­cut oats

1/2 cup packed light brown sugar

2 ripe bananas, chopped

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup heavy cream

1Mix the oats, brown sugar, bananas, vanilla, cinnamon, and salt with 21/4 cups water in a ­6-­quart stovetop or electric pressure cooker until the brown sugar dissolves.

2Lock the lid onto the pot.

STOVETOP: Set the pot over high heat and bring it to high pressure (15 psi). Once this pressure

has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for

12 minutes.

OR

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 18 minutes.

3Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure fall to normal naturally, about 10 minutes.

OR

ELECTRIC: Turn off the machine or unplug it so it ­doesn’t flip to its ­keep-­warm setting. Allow the pot’s pressure to come to normal naturally, 10 to 12 minutes.

If the pot’s pressure ­hasn’t returned to normal within 12 minutes, use the ­quick-­release method to bring it back to normal.

4Unlock and open the cooker. Stir in the cream and set aside for 1 minute to warm before serving.

Testers’ Notes

Don’t double the amount of oats in any of these porridges: the grains are stocked with a sticky starch that will rise up and clog the pressure release valve. If you’ve got more than four persons for breakfast, make two batches.

For the best flavor, the bananas should be quite ripe, their skins mottled with plenty of brown spots. Look for the ones just about to be discounted: these are the best candidates.

You can substitute light cream, ­half-­and-­half, regular evaporated milk, or almond milk for the heavy cream.

Bulgur, Oat, and Walnut Porridge

Effort: A little • Pressure: High • Time under pressure: 16 or 24 minutes • Release: Quick • Serves: 6 to 8

1/2 cup ­steel-­cut oats

1/2 cup bulgur

1/2 cup chopped walnuts

1/2 cup maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1Mix everything with 4 cups water in a ­6-­quart stovetop or electric pressure cooker.

2Lock the lid onto the pot.

STOVETOP: Set the pot over high...

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Verlag
Clarkson Potter
Erscheinungsdatum
2015
Sprache
Englisch
ISBN 10 
0804185328
ISBN 13 
9780804185325
Einband
Taschenbuch
Anzahl der Seiten
512
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
QE GmbH & Co. KG
info@averdo.de

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