Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

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If you leave it on keep warm for a few hours, that temperature will of course drop down. Substitutions There is of course a minor downside: as the playground chant goes, ‘Baked beans are good for your heart, the more you eat, the more you fart.’ The wind factor is caused by indigestible oligosaccharides, the same annoying components that make Jerusalem artichokes so potentially embarrassing, while also being exceptionally good for your microbiome. Josiah Meldrum of British pulse specialist Hodmedod’s suggests adding a strip of kelp seaweed to your cooking water, as it is said to reduce the oligosaccharides. You should throw away bean soaking water and cooking water. Some of the oligosaccharides in the beans will leach into the soaking and cooking water, so throwing it away may make the beans a bit less likely to cause wind – but you’ll lose flavour too. For most people it’s fine to cook the beans in the soaking water and use the cooking water in the finished dish. Don’t add soaking water to dishes without boiling though, especially if it is from red beans, because of the toxins. There are lidded pudding basins that are metallic and plastic pudding basins, I don't really trust the latter as the lids have been known to warp under pressure.

This humdrum tool of grandmother's thrifty cooking is resurrected with an amazing amount of glamour' - The Times Phipps's exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation' - The Sunday Times If you’re well past that (me too), the good news is that starting later still reaps rewards: switching to an optimal diet at 60 could add eight years, and even making the change at 80 could mean an extra three years on your life expectancy. The Pressure Cooker Bible from the Pressure Cooker Queen… Wonderful!!!' - Si King, The Hairy Bikers

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If you want to make sure that it’s cooked right through to the middle: use a thermometer probe like the Thermapen to make sure it’s at least 98ºC. The high alcohol content means that, as long as the pudding is stored properly, it can keep for a long time. Suet: Catherine doesn’t advise vegetarian suet as it has palm oil. You get a much softer crumb if you use butter. She thinks it could be done with coconut oil, one to test! Cooking it longer means you can reduce the maturing time as you’re getting more flavour in during the cooking process. How to eat a traditional British Christmas Pudding

I cook my 700 g gammon joints for 18 minutes. I know this is longer than the times stated above but it works for me every time as I tend to buy the same size joint. You can do more than one joint at the same time, I tend to do three 700 g joints in 18 minutes (mainly because Ocado tends to have 700 g gammon joints on offer). Increase the time for bigger joints.

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You should eat beans with grains. Legumes, with the exception of soya beans, don’t contain all the amino acids to make a complete protein, but the shortfall can be made up with grains such as rice or corn. And you don’t need to eat them at the same meal: your body can combine the grain from breakfast with the bean salad at lunch. Simply put your dried fruit in the pressure cooker and add whatever liquid your recipe calls for. A general rule of thumb is 500g dried fruit needs around 150ml liquid to just cover it. Wash out the pressure cooker and add water. Put the potatoes in the steamer basket and steam at high pressure: potatoes up to 100g will take around 10 minutes; large potatoes will take up to 25 minutes. Release the pressure, then peel the potatoes when cool enough to handle. Mash or preferably rice the potatoes. In Catherine’s family, they place a sprig of holly on the top, foil-wrapped so not to put it directly in the pudding as it’s toxic. Please note that this post is long so that you have every single detail you might need in one place as every year there are a lot of questions about how to pressure cook a Christmas Pudding and I don't want to be sending you around in circles.

As any pressure-cooker enthusiast — or perhaps, post-Instant Pot, I should say pressure-cooker evangelist — will tell you, there is almost nothing you can’t cook in one, and very often, not merely faster than by using traditional methods, but with better results, too. Catherine Phipps is an altogether calmer exponent: “This book”, she states in her introduction, “is aimed at people who want to cook. I feel it is important to say this right from the start; a pressure cooker isn’t a replacement for the hands-on mechanics of cooking; it just speeds up part of the process.” For the filling. If your lamb is fatty and you’d like to remove some of it, fry it in a pan until browned and a lot of fat has rendered out. Drain off the fat and set the mince aside.Close, bring up to high pressure and immediately remove from the heat. In an electric pressure cooker this means programming 0 minutes. The publishing industry until very recently has seemed to agree – there is a real dearth of decent books on the subject, though there are a huge number on slow cookers – why? When I started using a pressure cooker, I found myself reliant on the accompanying recipe booklet, an old Marguerite Patten from the 1970s which is unsurprisingly very out of date, and an American title by Laura Sass, Pressure Perfect, which is great if you can be faffed with all the cup measurements and is unsurprisingly good on beans. More recent is Australian Suzanne Gibbs' recent book which has some very fresh tasting dishes, such as this version of a tagine here. However, I am more excited by the fact that Grub Street have recognised that pressure cookers are woefully under represented, and have therefore commissioned Marguerite Patten to update her 1970s book to reflect modern eating habits – the book will focus more on pulses, grains, stews and soups and will be released as one of the Basic Basics Handbooks sometime in April. Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions. Heat the olive oil in the pressure cooker. Add the bacon/pancetta and fry until crisp, then set aside. Toss the beef in the flour and mustard powder and season well with salt and pepper. Sear over a high heat in the pressure cooker pan until brown all over. Set aside.

If you haven't got Catherine Phipps' book, The Pressure Cooker Book, it really is worth buying. All recipes have familiar ingredients and measurements for UK Instant Pot users. Heat a ladle full of vodka over a flame or in a small saucepan. Pour it over the pudding. Turn down the lights. Sit and watch it burn. You can use any recipe you like for Christmas Pudding, they all steam in the same way - just use the timing guide below for the different sizes of pudding basins. Jump to: With 150 delicious recipes and beautiful colour photography throughout the Pressure Cooker Cookbook will revolutionise your mealtimes. After the natural pressure release, remove the pudding basin carefully (a long handled trivet or a foil sling will be handy for this part).This is a big ol’ book, and I really have only just scratched the surface of the recipes in it. Though there is one more to mention: the Korean-Style Braised Pork Ribs, which I am very happy to be sharing with you today! You can leave your pressure cooker Christmas Pudding on Warm in your electric pressure cooker as long as you want really. Simply tip the pulses into a pan and cover with water by about 5cm (add salt or bicarb if you like), then leave overnight. If you don’t have time for that, just bring the pan straight to the boil. Boil for one minute, then cover and leave to soak for an hour, before continuing with the recipe. Why don’t we eat more pulses? Brits eat fewer than the global average, even if we do put away two million tins of baked beans a day. Confusion over the names doesn’t help: they are often called legumes although these are the plants, members of the family Fabaceae (aka Leguminosae). Their seeds, the actual pulses, grow in pods and include beans, peas, lentils and peanuts (confusingly not nuts at all). For culinary purposes, we divide them by shape: lentils are flattened or ‘lens’-shaped, peas are more or less spherical, beans more oval. diameter (needs to be 2 centimetres smaller in diameter than your inner pot or the inside of your pressure cooker for the steam to circulate safely)