Table of Contents
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ACKNOWLEDGMENTS
First and foremost, my heartfelt thanks to my husband, Chris, for his confidence and encouragement to complete this book.
Gratefully and lovingly this book is dedicated to those who have taught me to enjoy the many delicious wonders of food preparation.
To my mother, who introduced me to the healthy flavors of our Greek heritage.
To my father, who instilled the fine delicate flavors of quality.
To my editor, Jeanette Egan, who was there every step of the way.
To the many food mentors and instructors who helped orchestrate my knowledge of methods and techniques: Julia Child, Jacques Pepin, Nick Malgieri, Lynne Kasper, Marlene Sorosky, Cleo Gruber, Jane Schermerhorn, and Guilda Krause, to name only a few.
INTRODUCTION
Pressure cooking has certainly added a new dimension to my culinary life. I have discovered that the pressure cooker is a marvelous kitchen tool that can be conveniently used for speedy meal preparation, producing nutritious, mouthwatering dishes with enhanced flavors and vibrant eye appeal. In addition to saving time, a pressure cooker also saves energy. Yes, pressure cooking is perfect for todays active lifestyles. Within these pages I offer you tested and retested recipes that will soon become your favorites.
As you leaf through the chapters, you will be inspired by the shortcuts that can be accomplished in planning menus for entertaining and cooking for everyday meals. Timesaving appetizers filled with flavors of many countries will surely be a hit with family and guests. The soups and stews are filled with fresh and healthy ingredients, perfectly balanced with fresh herbs and spices. It will soon become apparent that leaner, less expensive cuts of meats can be cooked until tender and succulent in minutes. Fish and shellfish dishes will be cooked to perfection when you follow the easy instructions. And the dessert chapter, filled with creamy cheesecakes, lemon curd, chocolate pudding, bread puddings, and sauces, is not to be missed. There are jams and chutneys to be enjoyed at home or given as gifts.
Pressure cooking is uniquely different. The methods, techniques, and timing are altered from conventional cooking. In some recipes, cooking time is reduced by 70 percent. Once the steps for converting standard conventional recipes to pressure cooking are followed and learned, you will find a new culinary world of convenience and ease that will encourage you to become more adventurous.
Yes, I am a pressure-cooking convert. Unlike those pressure cookers of the 1940s, the new technology is safer. I am intrigued by the science and technology behind these wonderful units and astonished at the marvelous results. The testing and development of the recipes was a lengthy procedure and one idea led to another. I felt an urge to push the pressure cooker to its limits, only to find that its boundaries were endless.
While testing and developing these recipes, I became a pressure-cooking addict! Although I have not come to the point of giving up my quality skillets, saucepans, or microwave oven, I truly feel the pressure cooker is a fine tool that should be in every kitchen next to the finest kitchen tools and equipment. The pressure cooker can make it possible for all of us to cook and enjoy good, healthy meals. This hassle-free method of food preparation will be your right hand, whether preparing casual snacks, fabulous meals, or beautiful foods for entertaining.
I hope you will come to enjoy the ease and convenience of pressure cooking. The recipes are designed to be followed step-by-step, leading to wonderful results. Overcome your fear and use your pressure cooker frequently. Soon it will prove itself in value and you will find yourself reaching for it every day.
I cant remember having more fun and feeling more enthusiasm about a cooking method during my many years involved in food preparation. Now I invite you to share the pleasure and flavors of the adventure of pressure cooking.
BASICS OF PRESSURE COOKING
UNDERSTANDING THE PRESSURE COOKER
The first-generation pressure cookers popular in the thirties and forties were complicated, had many parts to deal with, and lacked safety features. Weve all heard the horror stories our grandmothers and mothers told about using the older models such as lids blowing off or soup all over the kitchen. Technology has advanced by leaps and bounds since then. The new generation of pressure cookers introduced to the public since 1985 offers easy-to-use equipment without the hassle of feeling like you must be an engineer instead of a cook. The new-generation pressure cookers and their lids offer safety features, including a system where extra steam escapes, preventing any accidents. The new-generation pressure cooker is perfectly safe, and the new materials used in construction seal the steam under the lid, penetrating the food fibers, and resulting in extremely quick and delicious meals.
The newly designed lids allow very little steam to escape. This means less liquid is required to pressure-cook, helping retain nutrients during the cooking process.
Combining and layering courses is easy and can be accomplished in a pressure cooker with excellent results. Simply refer to the timing charts. Plan to cook compatible foods. Interrupting the pressure-cooking process can easily be done. Meats take longer than vegetables. Pressure-cook the meat first, interrupting the cooking process to add the vegetables for the last few minutes.
It has long been recognized that the pressure cooker is a great energy saver. During World War II, when energy was necessarily conserved, it was the pressure cooker that prepared most home-cooked meals. As much as 60 to 70 percent of the time is saved, and the shorter cooking time cuts the consumption of energy by two-thirds. Today, with rising gas and electricity costs, it is a sensible alternative to save dollars in the household budget.
SELECTING THE RIGHT PRESSURE COOKER
Even though the principles of pressure cooking remain the same, there are great variations in the craftsmanship and materials of the various models. Deluxe, standard, large, and small pressure cookers are available in the marketplace. The 6-quart pressure cooker is the industry standard, and all the recipes in this book can be prepared in it. Pressure cookers vary in construction, type of metal, and accessories. Everything should be considered and examined before the initial purchase is made.
Pressure cookers are constructed of either aluminum, enamel-coated carbon steel, or stainless-steel metals. Even though aluminum is known for fine heat conduction, the stainless steel or enamel-coated carbon steel should seriously be considered, because there is no interaction between these metals and the foods. Aluminum will darken when in contact with acidic foods such as tomatoes or citrus products, and a metallic taste will penetrate the food. Look for a pressure cooker of heavy-gauge metal, with an easy-to-clean surface and interior. Preferably, the handles should be constructed of heatproof material and include a helping handle on the opposite side for easy lifting.
